ALFAJORES

 

i spent all day yesterday getting caught up on my work & baking various holiday treats, like these alfajores! i was quite late on the alfajore trend, only discovering these cookies a couple years ago when a co-worker brought them in for a holiday party. i am obsessed with shortbread cookies & dulce de leche.. how did i not know all this time there was a cookie that combined the two?! now i make sure to make these multiple times throughout the holiday season (to make up for all that lost time). something about the powdered sugar & the shredded coconut remind me of the perfect snow fall. ah snow.. where are you this year?! i'm sure the majority of you who hate winter are like WHAT, don't wish for snow! but the lack of snow in the city makes me so sad * insert tear drop emoji *. i guess for now i will have to continue making fake snow inside via dusted icing sugar. anyways, i hope you all had a lovely thanksgiving long weekend, survived black friday & aren't to full to start indulging in some christmas cookies! if you haven't had an alfajore yet, it's never too late (okay if you don't make them right this second.. it is).

ingredients

  • 1 cup unsalted butter, room temperature
  • ¾ cup white sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour
  • 1 pinch salt
  • 1/2 cup dulce de leche (store bought or homemade)
  • 1/2 cup shredded sweetened coconut
  • powdered sugar, for dusting

directions

  • in the bowl of a stand mixer with the paddle attachment beat butter & sugar until just combined. add vanilla.
  • sift in flour & salt, beat until dough comes together.
  • roll out on floured surface & shape into a disk. if the dough is a bit dry, add a teaspoon of water. wrap in plastic & refrigerate for one hour (or over night).
  • once the dough has chilled, roll out on a floured surface to ¼ inch thick. use desired size round cookie cutter (i used a lid!).
  • bake at 350 degrees for 8-10 minutes, or until the edges JUST begin to lightly brown.
  • once cool enough to handle add a touch of dulce de leche to the bottom cookie & top with another. roll the gooey caramel edges in coconut & dust with powdered sugar!

these gorgeous maple measuring cups are featured in collaboration with polder's old world market. they are a family of maker's who handcraft & sign each piece of dreamware. they are also the only place where you will find hand carved wood measuring cups! if you are looking for a special gift this holiday season for a kitchen lover or avid baker, check out their website here! 

also featured: vermont rolling pins in french walnut

STICKY TOFFEE PUDDING

 

because it's not the holiday's without some sticky pudding, i'm sharing my recipe for sticky pudding at front + main, on the west elm blog! get the recipe here. don't forget the eggnog!

EGGNOG BIRTHDAY CAKE

 

today on the blog we are not just celebrating one special birthday, but two! many, many years ago my dad got the best 40th birthday gift ever.. ME! or maybe it was the worst.. haha so a happy 65th birthday to my dad, as i too turn a quarter century old today. with having a birthday so close to christmas, i thought making an eggnog cake was acceptable! i know, i know, eggnog is kind of a controversial christmas flavour. when i did a recent twitter pole, only 50% of people said yes to the eggnog (anyone else sensing a say yes to the dress holiday spinoff?!).. but i bet this cake would change their mind! if not for the eggnog, then because it's naked! the eggnog flavour is not over powering, but it's there! it's infused in the cake & frosting. have you ever had this cooked flour frosting? it's one of my favourite frostings to make because it's light tasting & fluffy, without being overly sweet like buttercream tends to be. it may seem weird having flour in frosting, but once you try it you will understand.

this recipe has been adapted from taste of home

ingredients

for the cake

  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups raw sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon dark rum or rum extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 cup eggnog

for the frosting

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup eggnog
  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoons vanilla extract
  • 1 teaspoon rum or rum extract

directions

  • pre-heat oven to 325 degrees.
  • in the bowl of a stand mixer with the paddle attachment cream butter & sugar until light and fluffy. add eggs one a time, followed by vanilla & rum.
  • in a separate bowl sift flour, baking powder, salt & nutmeg. add the dry ingredients to the the wet ingredients, alternating with the eggnog.
  • grease & flour two 8-inch round cake pans. evenly distribute the batter.
  • bake for 20-25 minutes, or until the cakes bounce back to touch.
  • while the cakes are in the oven, begin to make the cooked frosting. in a frying pan over medium heat add flour, salt & eggnog. stir until the mixture is clump free. cook (constantly stirring) until the mixture has thickened. remove from heat & let cool completely.
  • once the eggnog flour mixture has cooled beat butter, sugar, vanilla & rum extract until light and fluffy. add the eggnog flour mixture.
  • frost cakes as desired. i decorated with pine needles, cinnamon sticks & cranberries!

like what you see? get it here. le creuset frying pan | cake stand | cake server | linen | plate | flatware