The holidays are upon us. So much craziness. I’m thrilled that I get a fresh dinner on the table – let alone somehow manage to pull off a holiday meal. Each day I come home from work with a new menu idea and a new shopping list. I know I should probably just stick to just one idea, but I’m always inspired by new things I see. My menu tends to change up until the actual holiday day. As long as it’s a holiday I can cook on, I tend to play and go with whatever my mood dictates. As long as I have some fresh veggies and proteins on hand, I’m good to go.
The only thing I have trouble with though is dessert. I love chocolate and cookies as much as every other person out there, but I’m not always creative about it. 90% of the time, I tend to rely on my trusty cookbooks.
That’s where a book like The Holiday Baker by Paula Shoyer comes in. This cookbook is filled with fabulous treats to bake up in my kitchen. Paula Shoyer makes holiday desserts simple to create. Her recipes are easy to follow and the photos in the cookbook make me want to make and eat everything right away. She even has a fantastic section on must-have tools and tips. Was thrilled to get a copy of the cookbook this holiday season. My daughter has flagged about 10 recipes that I MUST make. Everything with chocolate was at the top of my list.
Paula Shoyer’s recipe for Babka Bites are on my must-make list. Such an amazing treat and the recipe is super easy to follow. I highly recommend you make this now.
Don’t forget to enter this fabulous giveaway for this amazing cookbook!
Shana Tova! Happy New Year. May you have a happy and sweet New Year!
- ¼ cup (60ml) warm water
- ½ ounce (2 envelopes; 14g) dry yeast
- ¼ cup (50g) plus 1 teaspoon sugar, divided
- 2 ½ cups (315g) all-purpose flour
- dash salt
- 4 tablespoons (57g) margarine, at room temperature for at least 15 minutes
- ¼ cup (60ml) canola oil
- 1 large egg plus 1 egg white
- ½ cup (1 stick; 113g) margarine, at room temperature for at least 30 minutes
- ¼ cup (20g) unsweetened cocoa
- ¾ cup (150g) sugar
- 1⁄3 cup (60g) mini chocolate chips
- PLACE WARM WATER, yeast, and 1 teaspoon sugar into a large mixing bowl or the bowl of a stand mixer and let it sit for 10 minutes, until the mixture bubbles and thickens. Add the ¼ cup (50g) sugar, flour, salt, margarine, oil, egg, and egg white.
- Combine with a wooden spoon or a dough hook in a stand mixer until all the ingredients are mixed in. Cover bowl with plastic wrap and let rise 1 ½ hours.
- PLACE THE MARGARINE into a medium or large bowl and beat until creamy. Add the cocoa and sugar and beat until combined. Cover with plastic and let sit at room temperature while the dough is rising.
- PREHEAT OVEN to 325°F (160°C). Place mini muffin papers into a 12-cup mini muffin pan. You will need to bake Babka Bites in batches.
- AFTER THE DOUGH HAS RISEN, divide it in half. On a large piece of parchment paper sprinkled with a little flour, roll each piece of dough into a 9 x 12-inch (23 x 30-cm) rectangle so that the 12-inch (30-cm) side is facing you. Sprinkle a little flour on the rolling pin if the dough starts to stick to it. Use a silicone spatula to spread half the chocolate filling all the way to the edges. Sprinkle half the chocolate chips all over the chocolate filling and roll up tightly the long way. Cut into ½-inch (1.25-cm)
- slices and place one into each of the muffin cups, cut side up. You will have about 24 slices. Repeat with the rest of the dough.
- BAKE for 20 minutes, or until lightly golden. Serve warm or at room temperature. Store covered at room temperature for up to four days or freeze for up to three months.
