I’m all baked out I think. After this weekend, I don’t think I want to see butter and flour again. I made peppermint chocolate cake, Christmas funfetti cupcakes, Millionaire’s shortbread, chocolate crack-up cookies. While I had a blast baking with my friends, I need a break from my mixer. Ok that is until I make our chocolate bourbon pound cake for Christmas Eve.
Before I take a cookie hiatus, I was to share one of my favorite Christmas cookies I’ve made this year. Part sweet, part savory. Perfect for nibbling on before a big dinner. I can’t wait to experiment with more shortbreads in the future, but this might just be my favorite one!
Sweet & Savory Rosemary Shortbread
(Recipe adapted from Bon Appétit)
- 1 cup (2 sticks) chilled unsalted butter, cut into ½” pieces
- ½ cup granulated sugar
- ¼ cup powdered sugar
- ½ teaspoon kosher salt
- 2½ cups all-purpose flour
- 2 teaspoons finely chopped fresh rosemary, plus whole leaves
- 1 large egg, beaten to blend
- Coarse sanding sugar (for sprinkling)
- Preheat oven to 350°. Using an electric mixer on medium-high speed, beat butter, granulated sugar, powdered sugar, and salt until very light and fluffy, 7–10 minutes. Reduce speed to low and add flour, and 2 tsp. chopped rosemary; mix just to combine. Dough will look shaggy and a little dry (it’s not!).
- Press dough into two 8”-diameter cake pans. Brush with egg, sprinkle with sanding sugar, and top with rosemary leaves.
- Bake until shortbread is golden brown and sides pull away from pan, 20–25 minutes. Transfer pan to a wire rack; let cool in pan before turning out and cutting into wedges or bars.
Shortbread dough can be made 1 month ahead; wrap tightly and freeze. Shortbread can be baked 1 week ahead; store wrapped tightly at room temperature.
On Christmas Eve, my brothers and I crowd around our granite kitchen counter at home in New Jersey and make pasta. (They weren’t going to do it this year, but thank goodness I was there to make sure it happened.) My mom learned how to make pasta from my Italian Great Grandmother Alma Pinciotti and my mom taught us three. Family, food, tradition, holiday. All the right ingredients to do something great here.
Pasta from the store just isn’t the same as homemade. When you make it yourself, you can taste both the rough and delicate work you put into making it. It’s so fresh that it melts in your mouth. It’s tastes special and it’s one of my favorite things to eat. Even better with my brother’s tomato sauce that’s been simmering all day long. So, let’s make some pasta.
Now wasn’t that fun? Now aren’t you hungry? Thanks to my brothers for indulging in my documenting of this process. Those are my older brother’s hands you see in these pictures. Kneading is a workout. I am lucky to have strong co-chefs. If you couldn’t figure it out from the photos, here’s a basic recipe.
- 4 cups all purpose flour + extra flour for hands and surfaces
- 5 eggs
- pinch of salt
Make a well in a mound of your flour on a countertop or cutting board. Crack eggs into well. Sprinkle with salt. With a fork, begin whisking the eggs and slowly incorporating the flour into the wet mixture. Form into two balls. (add a little water if you need to to help it form). Keep your hands and surfaces dusted with flour at all times. Knead balls for 5-10 mintes. Cut balls into 6 parts. Roll to the size of a pancake and bring to the pasta machine. Roll out the dough at a #2 setting. Then twice more through the machine at #4 or #5 settings. When dough is the right size for you, roll up the long pieces into logs. Slice with a knife. Unroll each piece. Boil water. Cook for 3 minutes. Toss with your favorite sauce or just butter, olive oil, and parm.
Happy Friday and happy Christmas weekend! Even if you’re not celebrating Christmas, this weekend is a great excuse to bake up a storm, put on your coziest sweater, and curl up with your family by the fire. I know I can’t wait for all of these things.
It’s going to be a busy weekend in the Pinciotti-Rappaport house so I might not be back until after Christmas. (But you can follow along with all the baking, cooking and decorating on instagram!) So happy holidays to you and your family! xo
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Is it Christmas yet? I just can’t wait to be home in New Jersey with my whole family. Christmas for us absolutely revolves around the food – and I’m looking forward to sharing with you our fantastic spread for Christmas Eve. But something that’s maybe even better than our big Christmas Eve dinner is what we Christmas morning. Mostly it’s leftovers – meatballs, antipasti, great cheeses – incorporated into my dad’s eggs. Often it’s just leftover chocolate bourbon pound cake and mimosas. Sometimes we think a little further ahead and soak blueberry french toast over night to bake in the morning. Just thinking about all these things makes me feel warm and fuzzy and full of love for my awesome family.
My point is (besides bragging about my great Christmas food), whatever you eat on Christmas morning (or any morning you share with loved ones) make it something special. Since this whole cupcake for breakfast thing is catching on (seriously, keep sending me your photos–I love it!) I made a cupcake specifically for Christmas morning.
This cinnamon roll cupcake has a simple vanilla base, with a cinnamon, pecan, brown sugar filling. The tops are brushed in strong coffee and they’re lightly iced in a sweet vanilla cream cheese icing. They might just possibly make an appearance at our Christmas morning table too.
What’s your go-to Christmas morning treat? Leftover cookies? (We do that too!)
Cinnamon Roll Cupcakes
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup butter, softened
- 2 eggs, room temperature
- 3/4 cup packed brown sugar
- 1/3 cup chopped pecans
- 3 teaspoons ground cinnamon
- 1 3/4 cups sugar
- 1 1/2 teaspoons vanilla
- 1 1/4 cups milk
- Line two 12-cup muffin tins with paper liners. Pre-heat oven to 350°
- In a medium bowl combine flour, baking powder, and salt. Set aside. In a small bowl, mix together brown sugar, pecans, and cinnamon. Set aside.
- In the bowl of a mixer, cream butter and granulated sugar until light an fluffy (about two minutes), scraping down the sides occasionally. Add eggs one at a time, beating well after adding each one. Beat in vanilla. Alternately add flour and mix mixtures to butter mixture, beating on low speed just until combined.
- Spoon about a tablespoon of the batter into each cup. Sprinkle the cinnamon mix on top of the batter. And then spoon the remaining batter on top.
- Bake for 18-20 minutes or until a toothpick comes out clean when stuck inside. Cool cupcakes on a wire baking rack.
Coffee Glaze and Cream Cheese Frosting
Make about a cup of really strong coffee and let cool. With a kitchen brush, brush cupcake tops with coffee a few times, allowing the coffee to soak in between brushings.
- 1 8 oz-package cream cheese, softened
- 1 stick unsalted butter, softened
- 1 1/2 teaspoons vanilla
- 4 cups confectioners sugar
- Beat the cream cheese and butter until smooth. Add the vanilla extract.
- Gradually add the sugar and beat until incorporated.
- Using a small spatula, frost the tops of the cupcakes.
I don’t think I’m organized enough yet this year to share themed gift guides. So mine might just be a mash up of things I like and like to give. For men and women, for the host, from the family, big and small…I hope you’ll find something you like.
Yes Please print | Alexis Bittar drop earrings | orange & gold foil notebook | gold heart ring | Suite Paperie “cheers” chalk card | Christmas appetizer plates | rose cake stand | dark chocolate sea salt caramel sauce | cocktail shaker | pave link bracelet | Tie the Knot bowtie