Christmas and New Year’s are right around the corner! I want to share with you two recipes- one that you can easily wrap up and give as a gift and the other you can share with friends and family. Both are very quick recipes if you are busy with all of your holiday shopping and decorating!
Vanilla, Strawberry, Rhubarb Thumbprints
1 cup butter, room temperature
2/3 cup sugar
2 cups flour
1 teaspoon vanilla extract or paste
½ cup fruit jam (I used strawberry rhubarb from Blackberry Farm)
*If you can find it go and buy yourself some vanilla paste. It is the best of both world, vanilla beans mixed with a thick vanilla extract paste. We have all lost a vanilla bean or two because they get very dry, very easily. You can find it at stores like Williams-Sonoma or online.
1. Preheat oven to 350 degrees.
2. On stand mixer, cream butter, sugar and vanilla together. Beat, using paddle attachment, until light and fluffy.
3. Add flour and mixed until it comes together. The dough may seem too dry at first but give it time and it will come together.
4. Roll dough into tablespoon-size balls and flatten with the palm of your hand (this helps the cookies to not crack when you create the thumbprints).
5. Make indentations in the cookies using your thumb or small bottle top (I like to use my tiny jar of vanilla extract… just invert it and use the top, it’s the perfect size!)
6. Scoop your jam into a pastry bag and squeeze into cookies until full.
7. Bake about 15 minutes or until golden brown. Let cool and enjoy!
Chocolate Cream Pie
1 pie crust
1 cup cream
¼ cup powdered sugar
1 ½ teaspoons vanilla extract
1 batch chocolate pudding, recipe below
2 cups milk
6 tablespoons sugar
3 tablespoons cornstarch
¼ teaspoon salt
7 oz. chocolate, 60-70%
2 ½ tablespoons butter, cubed and cold
1. Bake pie crust according to directions and let cool.
2. While crust cools, make pudding. Start by placing chocolate in a medium bowl, set aside.
3. In a small saucepot over medium heat, add milk and warm until almost boiling.
4. While it heats, in a medium bowl combine yolks, sugar and cornstarch with a whisk until homogenous.
5. When milk is very hot, slowly add about 1cup of milk to the sugar and yolks, whisking to combine. Add yolks back to pot with milk and whisk.
6. Bring milk and yolks back to a boil, whisking constantly. The mixture needs to come to a boil to activate the cornstarch. Whisk and cook an additional minute after boiling.
7. Pour over chocolate and let sit one minute. While you whisk it together it will make a silky ganache. You will need to whisk quickly so the mixture is still hot and can completely melt the chocolate.
8. When the mixture is smooth, add butter and whisk until combined and shiny.
9. If your crust is cool, pour pudding into pie crust. Let set in refrigerator for at least 2 hours.
10. While cooling, add cream, powdered sugar, and vanilla extract to stand mixer bowl. Using whisk attachment, whip until you achieve medium peaks (don’t whisk too far because you still need to spread it onto the pie…the more you manipulate it, it could get over-worked). This can keep in the refrigerator for about 4 hours until it starts to lose it’s fluff.
11. Spread desired amount of whipped cream on top of pie. Garnish with shaved chocolate and serve!
Helpful Tip from Name Bubbles: When creating homemade treats for family and friends, be sure to label them with Name Bubbles Write On! Rounds! Also, be sure to read
Spice Up Your Holiday Gift Giving: Mulling Spices for a free holiday printable!