Hello darling Chantilly Songs readers!
I'm Marisa from Shades of Monet and I'm completely delighted to be guest posting for the oh-so-sweet and loverly Chantilly to ring in the holidays with you today and add my dose of good ol Christmas cheer to the mix as we celebrate the most wonderful time of the year!
Outfit Details: Dress: Miss Patina//Headband: Rogue Magnolia//Apron: Vintage//Tights: Modcloth//Shoes: UO
In lieu of the day, I wanted to share one of my very favorite Christmas recipes with you darlings. As Christmas quickly approaches, I find myself catching a severe case of the baking bug. There simply is nothing sweeter than the smells of cinnamon, and gingerbread, and chocolatey goodness filling the house as I begin my baking spree for the big day. I know everyone has their favorite Christmas desserts that are tradition to their family gatherings and for me that dessert would be my grandmother's (or Oma as I called her) pfefferkuchen. It's a funny thing, if you look up the recipe for this on the internet, what you will find is nothing like what my Oma made. All I know is that pfefferkuchen is something she has consistently baked for Christmas since the 1950s and most likely before, when she was a young girl in Germany. She never used a recipe, so luckily my uncle was able to watch and record how she made it before she passed on. I would best describe it as a dense gingerbread spiced cake with rich chocolate-almond fudge icing...it simply doesn't get anymore Christmasy than this I do believe.
Follow these steps for baking my Oma's Pfefferkuchen and you will be good as gold.
Ingredients for the cake:
5 cups flour
1 3/4 cups sugar
5 tsp. baking powder
3 tbs. cinnamon
4 tbs. cocoa
2 tsp. cloves
1 tsp. nutmeg
1 tbs. ginger
1/8 tsp. salt
3 cups honey
1 cup milk
6 oz. baking chocolate - I used Ghiradelli Baking Bars (1 1/2 bars)
1 1/2 sticks of butter
2 bags (12 oz each) large chocolate chips
1 1/2 bags of confectioner's sugar
1/2 cup evaporated milk
4 tbs hot water
vanilla and almond flavors (2 and 3 tsp)
1. Stir and mix all dry ingredients.
2. Add milk, eggs and honey (honey at room temperature).
3. Beat smooth by hand.
4. Cover dough with plastic and let rest overnight (not in the refrigerator).
(Get some sleep)
5. Heat oven to 325º.
6. Grease and flour large cookie sheet with 1" sides.
7. Spoon dough into pan and smooth top.
8. Bake approximately 1/2 hour until golden brown.
9. Cool. (Dip in icing after it cools.)
If you do not ice, cover tightly so it doesn't dry out, with saran wrap.
Cut into 24 squares just before icing (4x6)
While the cake is cooling, start your icing:
Melt first 3 items (baking chocolate, butter, chocolate chips) over low heat.
Add confectioner's sugar and beat smooth while keeping warm on stove.
Add remaining ingredients while adding sugar.
Icing should be velvety smooth when ready.
Put Pfefferkuchen squares on fork while icing and dip in the icing so that it covers all sides except the bottom.
When icing, be sure to keep stirring the chocolate mixture to assure that it stays smooth.
Set on wax paper to dry then...
It does take a little time and there is definitely an art to making this delicious Christmas treat, but as you will find, it is so worth it:)
Thanks so much to Chantilly for letting me share my Oma's recipe with you today. Wishing you the merriest holiday full of lots of love and laughter and sugar and spice. Stop on by Shades of Monet and say hello if you feel so inclined...oh and be sure to support Chantilly as she completes her upcoming EP, I know it will be the best Christmas wish come true for her.