I love winter, and not just because snow in the garden makes it look like a holiday brochure.
Baking in winter has far more appeal than at any other time of year – I think that a winter kitchen smelling of spices is the best thing ever.
As a matter of fact, I am posting not one, but 14 of my favorite baking recipes on the blog today – one is my favorite chocolatey treat, and the other is an exotic spiced bread.
The 14 Best winter baking recipes
1. Gingerbread Cookies
The fragrance of ground ginger, cinnamon and cloves, so reminiscent of holiday magic is particularly irresistible. I can think of nothing more festive than baking gingerbread..
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon finely ground black pepper
- 1/2 cup unsalted butter, room temperature
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1/2 cup unsulfured molasses
- 2 teaspoons vanilla extract
Instructions
1. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and nutmeg, salt, and pepper.
2. Cream together the butter and brown sugar in a bowl until fluffy, then beat in the egg, molasses, and vanilla until incorporated. 3 Add the dry ingredients gradually to the wet ones until the dough is well combined.
4. Divide the dough in half, wrap each in plastic, and keep chilled at least 2 hours or overnight.
5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
6. Cut the dough out into any shape, then roll out again and cut out more shapes until there is no dough left. Transfer the dough to a baking sheet and bake until puffy and golden for 8-10 minutes. Cool completely on a wire rack.
2. Peppermint Bark Brownies
There is something deeply pleasing about peppermint bark brownie bars. Dark chocolate and butter combine and melt, along with the whiff of vanilla.
Then get in some crushed peppermint candies. Sprinkle, sprinkle, sprinkle.
Pop those bad boys in the oven and wait. Ah.
Ingredients
1/2 cup unsalted butter
8 oz bittersweet or semisweet chocolate, chopped
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup crushed peppermint candies or candy canes
6 oz white chocolate, melted
1/2 teaspoon peppermint extract (optional)
Instructions
1.Preheat the oven to 350°F (175°C) and grease a 20-cm square baking pan with baking paper
2. Melt the butter and bittersweet chocolate together in a saucepan over low heat, stirring frequently until smooth. Set aside to cool slightly.
3. Beat the sugar into the chocolate mixture, then beat in the eggs one at a time, then the vanilla.
4. Spoon into dessert dishes, drizzle with cream, and serve. Recipe adapted from http://www.new-southern-italian.com/desserts/italian-tiramisu-recipe.html.
4. Gently incorporate the flour and salt until just incorporated. Pour the batter into the pan and spread out.
5. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted in the centre comes out with moist crumbs. Cool brownies in pan.
6. Let the melted white chocolate cool, then drizzle over the brownies, spreading evenly. Garnish with the crushed peppermint candies, let set before slicing, and serve.
3. Eggnog Cheesecake
When the holidays roll around, I lick my fingers at the thought of a creamy eggnog cheesecake, the one with a spiced, custardy center with nutmeg, and velvety cream cheese, and, underneath all that, a crumbly crust of graham crackers. It’s a slice that makes any table holiday-ready.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 tablespoons all-purpose flour
- 1 cup eggnog
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup heavy whipping cream (optional for topping)
- 1 tablespoon powdered sugar (optional for topping)
Instructions
1. Preheat the oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs, 1/4 cup sugar, and butter until thoroughly combined. Press the mixture into the bottom of the pan to form the crust.
2. Combine the cream cheese and 1 cup of the sugar in a large mixing bowl, and beat until smooth. Beat in flour until just combined.
3. Stir in the eggnog, vanilla and nutmeg, and beat til smooth. Beat in eggs one at a time on low speed until blended.
4. Pour the cheesecake filling on top of the crust in the springform pan then place the pan on a baking sheet to catch any leaks and bake for 50-60 minutes or until the centre is set but slightly jiggly.
5. Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight before serving.
6. OPTIONAL: Whip the cream to soft peaks with the powdered sugar, and dollop on top of the chilled cheesecake, then serve. Sprinkle more nutmeg on top, if you like.
4. Spiced Apple Pie
Something about the scent of apples and spices cooking slowly in my kitchen is so comforting. Sliced Granny Smith or Honeycrisp apples combined with cinnamon, nutmeg, a pinch of ground cloves, and wrapped in flaky crust.
A tried-and-true dessert I can make any time of year.
Ingredients
6-7 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and sliced
1 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
1 package (14 ounces) refrigerated pie crusts (or homemade equivalent)
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (optional)
Instructions
1. Preheat your oven to 425°F (220°C). Fit pie dish with one of the pie crusts and reserve.
2. Combine the sliced apples, sugar, flour, lemon juice, cinnamon, nutmeg, ginger, cloves and salt in a large bowl. Mix well so that all the apples are evenly coated.
3. spoon the apple mixture into the prepared pie crust in the pie plate. place dollops of small pieces of butter on top of apple mixture.
4. Roll out the second unbaked pie crust and lay it over the apples. Press and flute the edges. Cut slits or make a lattice for the steam to vent.
5. Glaze the top with beaten egg, then sprinkle with coarse sugar, if desired, for extra texture and sweetness.
6. Place in preheated oven and bake for 45-50 minutes or until crust is golden brown and apples are soft. If the edges brown too quickly, cover with foil strips. Cool before serving.
5. Cranberry Orange Bread
I feel Cranberry Orange Bread is a combination of orange and cranberry flavors wrapped up in a soft moist bread. Mix together some fresh orange juice, orange zest, and cranberries and add a little vanilla to create a sweet aromatic treat.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup fresh orange juice
1 tablespoon orange zest
¼ cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1 ½ cups fresh or frozen cranberries, coarsely chopped
½ cup chopped walnuts (optional)
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.
3. In another mixing bowl, combine the orange juice, zest, melted butter, egg and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix.
5. Gently fold in the cranberries and walnuts (if using) until evenly distributed.
6. Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before removing from pan. Transfer to a wire rack to cool completely.
6. Pecan Pie Bars
Our family loves pecan pie, so a while back I started making a kind of spin-off: pecan pie bars.
The base is a crumbly, buttery blend of flour and sugar mixed with butter, which forms the base of each slice, topped with a layer of gooey pecans, light brown sugar, and a touch of vanilla extract. Great for any party, or to enjoy at home on a rainy afternoon.
Ingredients
1 cup unsalted butter, softened
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 teaspoon salt
1 1/2 cups pecan halves
1 cup packed light brown sugar
1/2 cup light corn syrup
4 large eggs
2 teaspoons vanilla extract
Instructions
1. Preheat the oven to 350°F (175°C). Line a 9×13-inch dish with parchment paper, leaving a little overhang so that the blondies are easy to remove.
2. For the crust, pulse the softened butter with the flour, granulated sugar and salt just until the mixture forms crumbs; then press into the prepared baking dish evenly.
3. Bake the crust for about 20 minutes in the oven until golden brown. Take it out and set it aside.
4. In a medium saucepan, melt the brown sugar, corn syrup, eggs, and vanilla over low heat while stirring until smooth and well-combined.
5. Fold in pecan halves and pour over baked crust, spreading evenly.
6. Bake for a further 25-30 minutes or until the filling is set. Cool completely in the pan before cutting into bars.
7. Pumpkin Spice Bread
With autumn in the air, I’m making a treat to warm me up: a spicy pumpkin spice bread. With cinnamon, nutmeg and cloves; the Perfect Puree of pumpkin will make you want to hunker down and keep that spicy bread close to you.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1/4 cup milk
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
3. In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, sugar, milk and vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Bake at 350°F until a cake tester or a toothpick inserted into the centre of the loaf comes out clean, about 1 hour – or, as in my case, 1 hour 10 minutes.
6. Bake for 50-60 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Chocolate Hazelnut Biscotti
In chocolate hazelnut biscotti, toasted hazelnuts and dark chocolate chips make an incredible combination. The flavors are then layered by the addition of both cocoa powder and vanilla extract – just the right salty and creamy flavors, demanding to be paired next to my morning coffee.
Ingredients
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 cup chopped hazelnuts, toasted
1 cup dark chocolate chips
Instructions
1. Heat the oven to 350°F (175°C), and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
3. In another bowl, beat the sugar and eggs together until thick and pale. Add the vanilla extract.
4. Add the dry ingredients to the wet ingredients in a continuous stream, scraping the bowl and mixing just until combined. Fold in the chopped hazelnuts and chocolate chips.
5. Cut the dough into two halves and divide each half into four pieces of equal length. Roughly shape each of these pieces into a 12 inch long x 2 inch wide log. Place the logs on the prepared baking sheet.
6. Bake for 25-30 minutes, or until logs are firm-yet-give when pressed . Turn off the oven, leave the door slightly open, and allow the logs to cool in the oven for a few hours, or until cooled to room temperature. Remove, slice into ½-inch-thick slices, and lay cut-side down on the baking sheet. Bake for 10-15 minutes more, or until crisp.
9. Cinnamon Rolls
Waking up to smell of freshly baked cinnamon rolls is just a dream come true. You mix all purpose flour, warm milk and vanilla extract with a buttery cinnamon filling and top with a powdered sugar icing.
Ingredients
4 cups all-purpose flour
2 1/4 teaspoons instant yeast
1/2 cup granulated sugar
1 teaspoon salt
1 cup whole milk, warmed
6 tablespoons unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened (for filling)
1 cup brown sugar, packed (for filling)
2 tablespoons ground cinnamon (for filling)
1/2 cup chopped pecans or raisins (optional)
1 cup powdered sugar (for icing)
2 tablespoons milk (for icing)
1/2 teaspoon vanilla extract (for icing)
Instructions
1. In the bowl of a stand mixer, combine flour, yeast, sugar, and salt. Add warm milk, melted butter, egg, and vanilla. Mix on medium speed with dough hook for 2-3 minutes until ingredients are moistened, then increase to med-high speed and knead for 6-8 minutes until dough is smooth. Turn out into a lightly greased bowl, cover, and let rise 1 hour or until doubled.
2. Roll out the dough to create a rectangle that’s about 16×12 inches in size. Spread the soft butter over the dough. Dust with the brown sugar and cinnamon. If desired, add chopped pecans or raisins.
3. Roll tightly from one long end, slice into 12 even pieces, and nestle rolls into greased 9×13-inch baking dish. Cover and let rise again 30 to 45 minutes.
4. Preheat oven to 350°F (175°C). Bake the rolls for 25-30 minutes or until golden brown.
5. While the rolls bake, mix together the powdered sugar, milk and vanilla extract for the dribble icing until smooth. Dribble over the warm cinnamon rolls.
10. Chestnut Cake
A chestnut cake is the kind of cake that makes you think of fireside cosines. Roasting and peeling the chestnuts makes a cake with a uniquely deep nuttiness.
This cake is based on softened butter, vanilla, milk and a generous helping of ground roasted chestnuts, resulting, of course, in a very soft (even moist) and tender cake.
Ingredients
1 cup roasted and peeled chestnuts, finely ground
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup milk
Instructions
1 Preheat the oven to 350°F (175°C) and butter and flour an 8-inch round cake pan.
2. In a bowl, whisk together the ground chestnuts, flour, baking powder, and salt.
3. Cream the butter and sugar together in another large bowl until light and fluffy. Add the eggs one at a time, beating well after each addition, and mix in the vanilla.
4. Add the dry ingredients alternately with the milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined.
5. Spread the batter into the prepared cake pan and smoothed the top with a spatula.
6. Bake for 30-35 min, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
11. Rum Raisin Bread Pudding
Rum Raisin Bread Pudding is one dessert that manages to combine the comforting warmth of cinnamon and nutmeg with the heady tang of dark rum. I’m happy to report that this soft, lush confection made with the leftover scraps from the dessert table takes one of my favorite foods (bread) and re-imagines it into something extra-indulgent.
Ingredients
1 cup raisins
1/4 cup dark rum
4 cups bread, cubed (preferably day-old French or brioche)
2 cups milk
1 cup heavy cream
4 large eggs
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
2 tablespoons unsalted butter, melted
Instructions
1. Let the raisins soak for 30 minutes in the dark rum (reserving the rum for later, obviously).
2. Remove the raisins, then drain and set aside.
3. No, you won’t be able to drink that rum; you’ll be using it for later.
2. Preheat your oven to 350°F (175°C). Lightly grease a baking dish.
3. In a large mixing bowl, whisk together milk, half-and-half, eggs, sugar, vanilla extract, coconut extract, cinnamon, nutmeg, salt, and the reserved rum.
4. Add to this the cubed bread and the raisins that have been soaked for a little while longer. Stir it all together until the bread is soaked. Leave it for 15 minutes so that the bread can absorb the liquid.
6. Bake in the oven for 35 to 40 minutes. Allow to cool for 5 minutes and then slice into bars.
6. Bake for 45 to 50 minutes, until the pudding is set and the top is golden. Allow to cool slightly before serving.
12. Maple Walnut Tart
I like that this is a simple and elegant dessert: simple enough to make on a weeknight between jobs and then again on the weekend for a nicer presentation.
Simple, elegant, and satisfying.
Ingredients
1 ½ cups all-purpose flour
½ cup unsalted butter, chilled and cubed
¼ cup granulated sugar
¼ teaspoon salt
1 egg yolk
2 tablespoons ice water
1 ½ cups walnut halves, toasted
¾ cup pure maple syrup
½ cup packed brown sugar
2 large eggs
¼ cup unsalted butter, melted
1 teaspoon vanilla extract
½ teaspoon salt
Instructions
1. Heat the oven to 350°F (175°C). In a bowl, combine flour, sugar and salt; cut in the chilled butter until mixture resembles coarse crumbs.
2. Beat in the egg yolk and the ice water and continue mixing until a dough is formed. Roll out the dough and fit it into a tart pan. Chill in the refrigerator for at least 30 minutes.
3. Meanwhile, chill the crust and prepare the filling. Spread the walnuts evenly over the chilled crust.
4. In a separate medium bowl, whisk maple syrup, brown sugar, eggs, melted butter, vanilla extract and salt until smooth.
5. Spread the maple mixture over the walnuts in the tart shell to cover the nuts.
6. Bake for 40-45 mins, or until the filling is set and the tart shell is golden brown. Cool before serving.
13. Chai Spiced Sugar Cookies
Chai-spiced sugar cookies: my favorite combination of comfort and spice. I love these cookies; they are a delightful cross between traditional comfort food and spice-laden bite.
I ground the cinnamon, cloves and cardamom in the dish with my mortar and pestle to release the optimum amount of flavor. The aroma as it billowed through my kitchen was amazing.
The butter in the cookie dough takes the edge off of the cinnamon and cloves, but the subtle notes of cardamom stand on their own. The heady spice makes a nice addition to my cookie repertoire.
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves and nutmeg in a bowl.
3. In a large bowl, beat the butter and sugar until light and fluffy, then stir in the egg and vanilla, beating well to combine.
4. Gradually add the dry ingredients to the wet mixture, stirring just until blended.
5. Roll dough balls the size of tablespoons and place on prepared baking sheets, spacing them 2 inches apart.
6. Bake for 8-10 minutes in the preheated oven, or until the edges are golden. Allow to cool on the baking sheets for a couple of minutes before transferring to a wire rack to cool completely.
14. Caramel Pecan Sticky Buns
These sweet rolls made with soft buttery dough and a caramel pecan topping are one of my favorite treats. Made from all-purpose flour and granulated sugar with some instant yeast they come out as puffy golden rolls filled with cinnamon sweet deliciousness.
They’re baked in a caramel pecan mixture for a delicious treat.
Ingredients
3 1/4 cups all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon salt
3/4 cup milk
1/4 cup unsalted butter, softened
1 large egg
3/4 cup packed brown sugar
1/2 cup unsalted butter, melted
1/4 cup heavy cream
1 teaspoon vanilla extract
1 cup pecans, chopped
1/2 cup packed brown sugar (for filling)
2 teaspoons ground cinnamon
1/4 cup unsalted butter, softened (for filling)
Instructions
1. In a large mixer bowl, combine 4 cups flour, 1/2 cup granulated sugar, yeast and salt. Heat milk and 1/4 cup butter in a medium saucepan over medium-low heat until body temperature (120°F). Stir into flour mixture with egg, and beat until well mixed. Add another cup of flour. Gradually beat in maybe another cup of flour. Eggs should be fully incorporated into the dough. Knead the dough until smooth, 5-7 minutes.
2. Put the dough into a well-buttered bowl, cover and let rise until doubled, about 1-2 hours. In a bowl, prepare the caramel topping with 3/4 cup brown sugar mixed with 1/2 cup melted butter and cream. Add vanilla and put it in a well-buttered baking dish and top with in the pecans.
3. Roll the dough out into a 12×18 inch rectangle. Then, spread 1/4 cup of room temperature butter over the the dough. Combine 1/2 cup brown sugar with the cinnamon and sprinkle over the room temperature buttered dough.
4. Roll up the dough from the long side into a large roll, and slice into 12 equal pieces. Arrange the rolls over the caramel pecan filling in the baking dish. Cover and let the rolls rise again, about 30-45 minutes, until puffy.
5. Heat oven to 350°F (175°C). Bake rolls for 25-30 minutes or until golden brown. Allow to cool for 5 minutes, then invert onto a serving platter, letting the caramel sauce drizzle on the buns.
