My grandmother used to make Pfeffernusse when I was a small child. I found this recipe from Food Wishes which is actually pretty good.
This was my attempt last year (using the above recipe).
7 Likes
I was trying to post about the pressed ginger glazed cookies. I guess I don’t know how or where to post……
You posted in the right place!
1 Like
Could you point me to the cranberry cream cheese recipe?
Cranberry Cream Cheese Poundcake
1 and 1/2 cup softened butter
1-8 oz. pkg. cream cheese
3 cups sugar
6 eggs
3 cups cake flour(sifted)
2 tsp vanilla
3 cups frozen whole cranberries (don’t use fresh as they will stain the cake batter)
In a large mixing bowl, combine butter and cream cheese. Gradually add sugar until mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add cake flour mixing well. Add vanilla. Dredge frozen cranberries in 2 Tbs of flour. Mix into batter.
Pour batter into a well greased 10 inch tube pan or bundt pan that has been dusted with granulated sugar. Bake at 320 degrees for at least 1 hr and 30 minutes (I find it usually takes closer to 2 hours). Text with skewer to see if it is done. Cool in pan for 10 minutes, and then take tube section out and let cool completely before removing.
Very rich, but serves a lot of people and keeps well.
8 Likes
Love the texture of cream cheese pound cakes
2 Likes
I have always wanted to make that marzipan challah from Breaking Breads (not to mention some of his other variations, but the marzipan is first on my want list).
If you get to the shortbread, please let me know what you think.
1 Like
Wow, that’s a different recipe!
1 Like
Second bake of the Portuguese orange olive oil cake in the oven; I decided to transport a slightly smaller cake to the party, so the overflow batter went into one mini-loaf and one very mini snowflake pan to be included in cookie boxes.
5 Likes
Do it! You won’t regret it! There are a lot of great breads in that book. I should crack it open again and do some leisurely baking between Christmas and New Years. Hoping to do the shortbread this weekend!
Great list with wonderful variety. I hear you re: chex mix snacking. I pretty much ate our entire first batch solo over the span of 4 days. The 2nd batch is lasting much longer.
4 Likes
Gimme!
1 Like
Next up: another half-batch of the pan-banging ginger molasses. The prescribed dough weight is 2 oz but I went down slightly to 1.6; I hope they still puff and crinkle!
1 Like
What are the green ones?
3 Likes
How do you like them?
I like them. They’re not soft and cakey like the photo sort of implies, though. I’m currently making the brown-butter glaze for them.
2 Likes
I made a massive batch of spiced ginger cookies (massive for us as we’re only 2 people). I got 48 cookies out of it and thought about freezing some but we seem to be getting through them a lot quicker than I thought. These have been iced after the picture was taken, unfortunately my decorative skills have never been very good. The spices are really well balanced and the texture is really nice and soft.
19 Likes
Uploading: 57A01879-E6F6-4DD9-B054-95F2700A998C.jpeg…
I’m safely ensconced in the quiet car on my train to the city for my annual Christmas party with my friends. Gorgeous sunny day for a ride!
At my feet is a double-size tote with:
- a Portuguese orange olive oil bundt cake
- a dozen orange shortbread cookies
- pistachio drops with brown butter icing
- iced gingerbread oatmeal cookies
- Dorie’s jammers in two flavors
- some giant ginger molasses pan-bangers
- a mini-loaf of the orange cake
- two holiday tins packed with cookie cups, cookie bags, tissue paper, extra bread slices for keeping cookies soft, and two “cookie key” lists that I include when I gift cookie boxes to people, so they know what they are eating.
The cake is two days old because the tester I made improved so dramatically. Party is tonight! 
17 Likes
