Let it Snow

Just got back from spending 5 fabulous days in New York City. I LOVE, LOVE, LOVE that place. People say it's the greatest city in the world, and I would totally agree. There is always that little let down when vacation is over and you have to go back home to your daily grind, but it always takes a little longer for me when I get back from NY. Fresh from all the inspiration and sensory overload, I was faced with the task of making a dessert for our office Christmas party. What I came up with exceeded my expectations, and proved to be a big hit at the luncheon. It's a little time consuming and Christmas is just 7 days away now, but the result will be well worth it.

Lemon-Raspberry Coconut Cake

1 cup unsalted butter, softened

2 cups sugar

4 large eggs, separated

3 cups flour

1 tablespoon baking powder

1 cup milk

1 teaspoon vanilla

In the bowl of an electric mixer, beat butter and sugar until fluffy. Add egg yolks, one at a time, beating until blended after each addition.

In a medium bowl, combine the flour and baking powder; add to butter mixture alternately with the cup of milk, beginning and ending with the flour mixture. Beat at low speed until blended. Add vanilla.

In another bowl, beat egg whites at high speed with an electric mixer until stiff peaks form; fold one third of the egg whites into batter. Gently fold in remaining egg whites just until blended. Spoon the batter into 3 greased, parchment lined 9 inch round cake pans.

Bake at 350 degrees for 18-20 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely on wire racks.

Meanwhile make the lemon filling;

Lemon Filling

1 cup sugar

1/4 cup cornstarch

1 cup boiling water

4 egg yolks, lightly beaten

2 teaspoons grated lemon zest

1/3 cup lemon juice

2 tablespoons butter

Combine sugar and cornstarch in a medium saucepan; whisk in 1 cup boiling water. Cook over medium heat, whisking constantly, until sugar and cornstarch dissolve. Add a small amount of the sugar mixture to the egg yolks and whisk; add eggs into sugar mixture and continue whisking to prevent the eggs from cooking. Whisk in the lemon rind and juice. Cook, whisking constantly, until mixture is thickened. Remove from heat and add the 2 tablespoons butter. Let cool completely.

When ready to assemble the cake, heat 1/2 cup raspberry preserves in a small saucepan .

Place cake layer on serving platter. Brush with 1/2 the raspberry preserves. Spread 1/2 the lemon filling on top of the layer. Top with next layer and repeat the process. Top with 3rd cake layer and refrigerate for at least 1 hour. Make the cream cheese frosting.

Cream Cheese Frosting

1/2 cup unsalted butter, softened

1- 8oz. package cream cheese, softened

1 pound confectioner's sugar

1 teaspoon vanilla extract

Beat butter and cream cheese at medium speed with electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.

Frost refrigerated cake with frosting. Press 2 cups shredded coconut on top and sides of cake.

Garnish with snowflake cookies if desired.

Cookies and Milk "Grown Up" style....

In my baking frenzy I made more sugar cookies, the recipe is available in a post from November, and with the cold weather and my love of all things white, snowy and glittery for Christmas I made glistening snowflakes. I also pulled out a recipe for some "grown up" milk that might find Santa sticking around on Christmas Eve...

I have been making this martini for many years, and although I usually refer to it as the "Jack Frost Martini" I thought it looked like a glass of milk, perfect for a holiday party.

Jack Frost Martini

2 oz. Godiva White Chocolate Liqueur

1 oz. Vanilla Vodka

1/2 oz. Peppermint Schnapps

Combine in a cocktail shaker with ice and pour into a martini glass. Garnish with a candy cane if desired.

Let the baking begin....

This week went by so fast. I came back from Illinois on Monday morning and worked here in Colorado this week. Only one more week until I'm off to New York City and I can't wait!!! I started doing some baking last night when I got home. I stayed up until midnight making Povitica. Povitica, also known as Potica is a yeast raised dough that has various fillings rolled up inside. The name comes from the Slovenian word poviti, which means "to wrap in." (The temperature here in Denver has dipped to single digits, so I think I may "poviti" myself in a blanket!!!) There are all sorts of fillings that you can use inside your povitica, but mine is a combination of walnuts, pecans, butter, cocoa and cinnamon. The dough has to raise three times total, so it's not something you can whip together quickly. Here's the recipe I used:

Povitica

For the dough:

1 1/2 cups warm milk

3/4 cup sugar

2 teaspoons salt

2 eggs

1/4 cup butter, softened

2 packages active dry yeast

1/2 cup warm water

7-8 cups flour

Dissolve yeast in water. Set aside. In the bowl of an electric mixer combine milk, sugar, salt, butter and beaten eggs. Add the yeast mixture. Add about half of the flour and mix until smooth. Gradually add more flour until dough is no longer sticky and easy to handle. Switch to dough hook and knead until smooth. Put the dough in a greased bowl and let rise until doubled. Punch down the dough and let rise until doubled again. Divide the dough into 3 equal pieces and roll out on a floured surface to a very, very thin rectangle. Spread the filling over dough and roll up. Povitica can be shaped into a loaf or twist into a cinnamon roll shape. Place on greased baking sheet or in greased 9inch round pan. Let rise . Bake at 350 degrees for about 30 minutes.

For the filling:

1 - 12oz. can evaporated milk

1 1/2 cups sugar

2 sticks butter

3/4 pound pecans, ground fine

3/4 pound walnuts, ground fine

4 eggs, beaten

2 teaspoons cocoa powder

2 teaspoons cinnamon

In a heavy pan, combine sugar, evaporated milk and butter. Heat until butter has melted and sugar is dissolved. Add the nuts, then the eggs and mix well. Boil for about one minute. Remove from the heat and stir in the cocoa, cinnamon and a pinch of salt. Let the filling cool slightly.