Holiday Baking Show Recipes for Baking Inspiration

Happy National Brownie Day! It's the most wonderful time if the year.  The lights are up, the music is Jolly and the house smells of cookies.  If it was like mine last night it was gingerbread, as we prepared for Gingerbread houses.  So in the spirt of baking, here are some recipes from some of my favorite baking shows to help get you in the mood.

Holiday Baking Championship 

Fruitcake Junkyard Brownie with Spiced Orange Liqueur and White Chocolate Recipe courtesy of Erin Campbell Show: Holiday Baking Championship Episode: The Great Holiday Cake-Over

Fruitcake Junkyard Brownie with Spiced Orange Liqueur and White Chocolate

Recipe courtesy of Erin Campbell

Show: Holiday Baking Championship

Episode: The Great Holiday Cake-Over

Ingredients

Fruitcake Junkyard Brownie:

  • 1 cup (2 sticks) unsalted butter, melted, plus more for greasing the pie tins 1/2 loaf fruitcake (about 1 pound)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon salt
  • 1 cup cocoa powder
  • 3 cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla
  • 1 1/2 cups all-purpose flour
  • Spiced Orange Liqueur and White Chocolate Ganache:
  • 2 cups white chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoons orange liqueur
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cut candied fruit, for garnish, optional
  • Special equipment: six 4-inch mini pie tins (each 3/4-inch deep) and a stand mixer fitted with a paddle attachment

Directions

  • For the fruitcake junkyard brownie: Preheat the oven to 350 degrees F.

  • Grease six 4-inch mini pie tins (each 3/4-inch deep) with butter and set on a rimmed baking sheet. Line a second baking sheet with parchment or a silicone baking mat.

  • Cube the fruit cake and lay it out on the prepared baking sheet. Bake until dry and crispy, 10 to 15 minutes.

  • Combine the flour, baking powder, cinnamon, cloves, nutmeg, allspice and salt in a medium bowl and set aside.

  • Add the dried toasted fruitcake to the bowl of a food processor and pulse until pulverized. Add the fruitcake crumbs, cocoa powder and sugar to the bowl of a stand mixer fitted with a paddle attachment and mix on medium until combined. Add the eggs, vanilla and butter and continue mixing until completely combined. With the mixer running, add the flour mixture until completely combined. Divide the batterevenly among the pie tins, leaving about 1/4-inch of room at the top.

  • Bake until a toothpick inserted in the center comes out with fudge crumbs, about 45 minutes. Allow to cool for about 5 minutes and turn out onto serving plates.

  • For the spiced orange liqueur and white chocolate ganache: Place the white chocolate chips in a medium heat-proof bowl. Heat the cream and orange liquor in a small saucepan over medium-high heat to a bare simmer. Pour the mixture over the chips and allow to sit for a couple minutes to melt. Stir together, and then stir in the cinnamon and cloves.

  • Finely dice the candied fruit, if using. Spoon or drizzle some of the white chocolate ganache over each brownieand sprinkle with the diced fruit to serve.

Cake Wars: Christmas

Gingerbread Cake Pop Recipe courtesy of Callie Speer Show: Cake Wars  Episode: Christmas: Ultimate Christmas Lights

Gingerbread Cake Pop

Recipe courtesy of Callie Speer

Show: Cake Wars 

Episode: Christmas: Ultimate Christmas Lights

 

Ingredients

  • Gingerbread Cake:
  • 1 stick (4 ounces) unsalted butter, cubed, plus more for greasing the pan
  • 1 1/4 cups molasses
  • 2/3 cup packed brown sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon fine salt
  • Lemon Buttercream:
  • 2 sticks (8 ounces) unsalted butter, softened
  • 8 ounces confectioners' sugar
  • 2 lemons, zested and juiced
  • 12 .5 ounces chocolate chips

Directions

  • Special equipment: 12 lollipop sticks

  • For the gingerbread cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.

  • In a pot, combine the molasses, butter, brown sugar, baking soda and 1 cup water. Warm over medium heat until the butter is melted. Remove the pot from the heat and stir in the eggs.

  • In a medium mixing bowl, sift together the flour, baking powder, ginger, cinnamon, allspice and salt. Pour the wet ingredients over the dry ingredients and fold until just combined. Do not overmix.

  • Pour the batter evenly into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 15 minutes. Let cool completely.

  • For the lemon buttercream: Put the butter, confectioners' sugar and lemon zest and juice in the bowl of a stand mixer and cream until light, fluffy and lighter in color.

  • Put the chocolate chips in a microwave-safe bowl and microwave in 15-second intervals, stirring in between, until melted.

  • Crumble the cake, add the buttercream and mix until well combined. Form the mixture into balls and place a lollipop stick in the center of each ball. Dip in the melted chocolate and garnish as desired.

Happy Baking!  

Let us know what you're baking today.