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Sparkling Cranberry White Chocolate Cake

 

Preheat oven to 350 degrees

Yields: 3 Layer 8 Inch Cake

 

Ingredients

 

Sparkling Cranberries

2 cups fresh cranberries

1 1/2 cups sugar, divide 1 cup and ½ cup of sugar

1 cup water

 

Cranberry Cake

3 1/3 cups all purpose flour

2 cups sugar

2 1/2 tsp baking powder

1 1/2 cups butter room temperature

3 eggs

2 tbls vanilla extract

1 cup sour cream

1 cup milk

1 box of vanilla pudding (optional)

3 cups fresh cranberries

 

White Chocolate Icing

12 oz white chocolate chips

3/4 cup heavy whipping cream

3/4 cup butter, room temperature

8 cups powdered sugar

 

Instructions

Sparkling Cranberries Instructions

1. Simmer 1 cup sugar and water in a saucepan. Simmer until sugar is completely dissolved.

2. Pour simple syrup into a heatproof bowl/container and let it cool for 10 minutes.

3. Add cranberries to simple syrup stir to coat.

4. Refrigerate cranberries in syrup overnight, stir cranberries a couple times to coat with syrup.

5. Remove cranberries from syrup and roll in remaining 1/2 cup of sugar. Roll them a few times to get them fully covered in the sugar until they are nice and sparkling.

6. Set cranberries to the side to dry for at least an hour.

 

Cranberry Cake Instructions

1. Preheat oven to 350 degrees. Prepare three 8 inch cake pans with baking spray or parchment paper in the bottom of the pans.

2. Whisk together flour, sugar and baking powder in a large mixing bowl.

3. Add butter, eggs, vanilla extract, sour cream and milk and mix on medium speed just until smooth. Make sure to not over mix.

4. Gently stir cranberries into mix.

5. Spread batter evenly between the three cake pans.

6. Bake 35-40 minutes, until a toothpick inserted comes out with a few crumbs.

7. Allow to cool for about 15-20 minutes.

 

White Chocolate Icing Instructions

1. Place white chocolate chips in a metal/glass bowl.

2. Microwave heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.

3. Cover bowl with saran wrap for 5-7 minutes.

4. Whisk chocolate and cream until smooth.

5. Allow ganache to sit until mostly cool. It should be thick.

6. Beat the ganache with a mixer for 3 minutes, until smooth and fluffy.

7. Add butter and beat until it is fully combined.

8. Slowly add powdered sugar and beat until it is fluffy.

 

Ice and Decorate

1. Cut cake domes from top of cakes with a large serrated knife.

2. Place first layer of cake on cake board/cake stand. Spread icing evenly on top of first layer.

3. Add second layer of cake and add more icing on top in an even layer.

4. Add final layer of cake on top and ice the outside of the cake.

5. Top the cake with sparkling cranberries and any other holiday decorations you would like.

 

Enjoy! 

 

Apple Pie Turnovers drizzled with Salted Caramel Sauce

 

Preheat oven to 400 degrees

Yields: 8 Turnovers

 

Ingredients:

 

Apple Pie Filling

 

  • 2 small peeled and finely diced granny smith apples

  • 1 teaspoon cornstarch

  • 1/4 cup chopped pecans (optional)

  • 2 teaspoons vanilla extract

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon of apple pie spice

  • 1/2 cup granulated sugar

 

Pastry

 

  • 1 package (2 sheets) frozen puff pastry, thawed

  • 1 large egg, beaten

  • 1/2 cup salted caramel sauce for drizzling

 

 

10 Minute Homemade Salted Caramel Sauce

 

  • 1 cup granulated sugar

  • 6 Tablespoons salted butter, room temperature cut up into 6 pieces

  • 1/2 cup heavy cream

  • 1 teaspoon salt

 

 

Directions:

  • Make the filling: In a medium saucepan over medium heat, cook the apples, cornstarch, pecans, vanilla, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat and allow to cool off for 20 minutes.

  • Adjust the oven rack to the lower third position and preheat oven to 400°F. Line two large baking sheets with parchment paper or silicone baking mats.

  • Prepare the pastry: Unroll the puff pastry sheets onto a lightly floured surface. Cut each into 4 squares. Spoon 2-3 Tablespoons of apple pie mixture onto the center of each square. Fold each over into a triangle shape and crimp the edges with a fork to seal. Some apple juices may leak out.

  • Lightly brush the top of each turnover with beaten egg. Cut 2 or 3 small steam vents in the tops. Bake each batch for 20 minutes until golden brown. Rotate the pan halfway through bake time to avoid uneven browning.

  • Remove from the oven and drizzle each turnover with caramel sauce before serving.

 

Storage: Turnovers can be stored in an airtight container in the refrigerator for up to 2-3 days.

 

 

Homemade Salted Caramel Sauce Directions:

 

  • Heat granulated sugar in a medium saucepan over medium heat, stirring constantly with a high heat resistant rubber spatula or wooden spoon.

  • Sugar will form clumps and eventually melt into a thick brown liquid as you continue to stir. Be careful not to burn.

  • Once sugar is completely melted, immediately add the butter. Be careful in this step because the caramel will bubble rapidly when the butter is added.

  • Stir the butter into the caramel until it is completely melted, about 2-3 minutes. A whisk helps if you find the butter is separating from the sugar.

  • Very slowly, drizzle in 1/2 cup of heavy cream while stirring. Since the heavy cream is colder than the caramel, the mixture will rapidly bubble and/or splatter when added.

  • Allow the mixture to boil for 1 minute. It will rise in the pan as it boils.

  • Remove from heat and stir in 1 teaspoon of salt. Allow to cool down before using.

  • Tip: You can make this caramel in advance. Make sure it is covered tightly and store it for up to 2 weeks in the refrigerator. Warm the caramel up for a few seconds before using in a recipe. This caramel is okay at room temperature for one day. 

 

Enjoy! 

 

 

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