The holiday season is officially in full swing; Families are hanging decorations, preparing their Christmas tree. Around my house Christmas is a big deal and hanging stockings and planning meal spreads for our friends and family is equally important. This year Safe Harbor would like to share some old favorite recipes from our past interns along with adding a new sweet treat recipe from yours truly. 

Here are some great recipes that everyone can enjoy.

Baked Apple Cider Doughnut Muffins

Having your house smell like apple cider and warm doughnuts makes everything feel cozy and perfect, on a cold winter day. I found this recipe during Thanksgiving and it has been a hit in my house ever since. This is truly one of my favorite doughnut recipes. 

Muffins recipe:

• 1 ¼  cups apple cider
• 2 cups of all-purpose flour
• 1 ½  teaspoon cinnamon
• 1 ¼  teaspoons baking powder
• 1 teaspoon baking soda
• ¼  teaspoon cardamom
• ¼  teaspoon nutmeg
• ¼  teaspoon salt
• ¼ cup unsalted butter, melted and cooled
• 1 large egg
• ⅔  cup milk, room temperature
• ⅓  cup dark brown sugar
• ⅓  cup granulated sugar
• 1 vanilla extract

Note: reducing apple cider by cooking it down intensifies the flavor. 

Topping:

• ¾   cup granulated sugar
• ½  teaspoon cinnamon
• ¼  teaspoon cardamom
• ¼  teaspoon nutmeg
• ½ cup unsalted butter, melted and cooled

Note: muffins can be eaten with or without topping. Either way it is a warm sweet treat for the whole family to share. 

Baking instructions:

1. Preheat the oven to 350 degrees F, line a 12-count muffin tin with baking cups.
2. In a small saucepan over low heat simmer cider or until reduced to ¾ cup. Remove cider from heat and set aside to cool for at least 10 minutes. 
3. In a large bowl whisk together flour, cinnamon, baking powder, baking soda, cardamom, nutmeg and salt. 
4. In a medium bowl, whisk together  butter, egg, milk, sugars, and vanilla extract.
5. Add dry ingredients along with cooled reduced cider. 
6. Spoon in batter into muffin cups ¾ full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. 
8. Cool 2-3 minutes on a wire rack. 
9. To make the topping: combine sugar, cinnamon, cardamom, and nutmeg in a small bowl. Dip muffin tops in melted butter followed by sugar mixture. Transfer to a wire rack to cool completely, then serve.
10.  Muffins will keep 3-4 days in an airtight container at room temperature or can be frozen for up to 3 months.

Per serving: 310 Calories; 14g; 8 g Sat Fat; 0 g trans fat; 105 mg cholesterol; 210 mg sodium; 43 g carb; 1 g fiber; 27 g sugar; 5 g protein

 

 Gingerbread Cookies 

This Christmas classic is one that is loved by  families and children from all over.

INGREDIENTS

• ¾  c. (1 1/2 sticks) butter softened                                                   
• ¾  c. packed brown sugar
• ⅔  c. molasses
• 1 large egg
• 1 tsp. pure vanilla extract
• 3 ¼  c. all-purpose flour
• 1 tbsp. ground ginger
• 1 tsp. baking soda
• 1 tsp. ground cinnamon
• ½  tsp. ground cloves
• ½  tsp. kosher salt
• ¼  tsp. ground nutmeg
• Icing for decoration
• Sprinkles, for decorating

Baking instructions: 

• Preheat the oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4″ thick. Cut out gingerbread men with a 3″ wide cutter and transfer to baking sheets.
• Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters. Let cool on baking sheets for 5 minutes before transferring to a cooling rack to cool completely. 
•  Repeat with the remaining disc of dough. Decorate with icing and sprinkles as desired.

No-bake Peanut Butter Pie

This  rich and creamy pie  has become a personal staple in my home for the holidays. I make two for Thanksgiving and two for Christmas. I can promise that one slice will fill you up!

Fudge Layer:

• 1 cup granulated sugar

• 2 ounces of bittersweet chocolate chips or cocoa powder 

• ⅓ cup evaporated milk

• 1 tablespoon corn syrup

• 2 tablespoons of peanut butter

In a medium saucepan, mix sugar, chocolate, milk, and corn syrup together, stirring occasionally, to the softball stage or about 234 F to 240 F on a candy thermometer.                          

Graham Cracker Crust:

You can use graham crackers, vanilla wafers or chessmen cookies, I personally use chessmen cookies. 

• Mix 1 ¼  cups graham cracker, chessmen cookies or vanilla wafer crumbs
•   ¼  cup sugar 
•  ⅓  cup melted butter or margarine; 
• pat into a 9-inch pie plate and chill for about 30 minutes before filling. 

Peanut Butter Filling:

• 8-ounces or soften cream cheese
• A 16-ounce jar of creamy peanut butter, use half if you want a lighter taste
• 1 cup powdered sugar
• 2 teaspoons vanilla
• ½ cup milk
• 2 cups whipped topping, you can use cool whip or make it from scratch;  this is completely up to you.

After the crust is finished chilling, pour the fudge layer and let it chill in the refrigerator for 30 minutes. scoop in the peanut butter layer and smooth it out evenly. Spread a layer of cool whip on top. Finally, sprinkle with Reese’s cups and drizzle with chocolate and caramel syrup. This is best chilled before serving. 

 

 Chocolate Fudge

There are so many options when it comes to what kind of  fudge to make. Fudge is a dessert that is fun to make as  gifts or for a sweet touch at family dinners.

• Cooking spray
• 2 ¾  c. chocolate chips
• 1 (14-oz.) can sweetened condensed milk
• 2 tbsp. heavy cream
• 4 tbsp. butter
• 1 tsp. pure vanilla extract
• ¼  tsp. kosher salt
• 3 tbsp. Christmas sprinkles

Directions 

1. Line an 8”-x-8” baking pan with parchment paper and grease with cooking spray. In a medium saucepan over medium heat, melt chocolate, condensed milk, butter, cream, vanilla, and salt together. Stir until smooth then pour into the prepared pan. 
2. Top with sprinkles and refrigerate until set, 2 hours. Cut into squares to serve.

Pumpkin Roll

This is one of my husband’s favorites and is a great alternative to pumpkin pie. 

Ingredients for the cake.

• 3-4  tablespoons powdered sugar
• ¾  cup 115g all-purpose flour
• ½  teaspoon baking powder
• ½  teaspoon baking soda
• ½  teaspoon ground cinnamon
• ½  teaspoon ground cloves
• ¼  teaspoon salt
• 3 large eggs at room temperature
• 1 cup 225g granulated sugar
• ⅔  cup 175g canned pumpkin
• For the filling
• 1 package 8oz/227g cream cheese, softened
• 1 cup 125g powdered sugar
• 6 tablespoons 84g butter, softened
• 1 teaspoon vanilla extract
• More powdered sugar for garnish

Baking instructions: 

Preheat the oven at 375 F, grease a 13×18 inch pan lined with parchment paper; grease and flour it. Combine flour, baking powder, baking soda, spices, and salt, in a small bowl. Beat eggs and sugar in a large mixing bowl, until thick and pale yellow. Mix in pumpkin and flour, and spread evenly into the prepared pan. Bake for 13-15 minutes, after removing from the oven, quickly remove cake and place on a prepared kitchen towel. Carefully peel off the parchment paper, and roll from the narrow end until the cake is covered with the towel. Let cool on a cooling rack.

For the filling: Beat cream cheese, powdered sugar, butter, and vanilla in a small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with powdered sugar before serving, if desired.

 

Remember that it is ok to indulge a little this holiday season. Food is a major way for friends and family to come together. You deserve to enjoy a sweet treat!  

Safe Harbor Articles linked in the article:

1. https://safeharborim.com/the-family-unit-different-meanings-same-goal/
2. https://safeharborim.com/10-ways-to-stay-mentally-healthy-during-the-holidays/
3. https://safeharborim.com/self-care-tips-for-the-holidays/

 

Written by Jessica Christian, a  2020 blogger at Safe Harbor International Ministries and Marquetta Smith (ED for Safe Harbor IM). For more articles, check out our blog page: https://safeharborim.com/articles/.