Christmas confections

Well it’s nearly here. Are you all set for it? Shopping done? Christmas cards mailed? Gifts all wrapped? Cookies and confections all made? Isn’t it crazy how we all overextend ourselves this time of year? I’m guilty as much as the next one most years, but this year I decided to put a stop to all the craziness and simply enjoy this holiday. Well except for the cookies and sweets ;-) In spite of the hectic schedules we all experience this time of year I have to say I had a blast baking trays of cookies and candies--Anise cookies, almond biscotti, Todo's, tea cakes, pizelles, date nut balls,chocolate espresso's, fennel pistachio cookies, cappuccino blondies, brownies, peanut butter cookies, assorted fudges, peanut and almond brittles, limoncello bars and of course gingerbread men.



I think everyone needs a good 'visiting cake' during the holidays. You know the ones? You get a call about a last minute get together and will you please bring dessert? Well you'll need something that's delicious and easy-to-make right? This one is mine. It's moist, buttery, and mildly sweet, and pairs perfectly with a cup of tea of coffee.

May the special gifts of Christmas be yours to treasure this holiday season. Merry Christmas! Buon natale! xo




Cranberry Amaretto Sour Cream Cake

1 1/2 sticks unsalted butter
1 1/2 cups sugar
3 eggs
1/2 pint sour cream
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 teaspoon vanilla extract
1/4 cup Amaretto
1/4 cup chopped walnuts
2 TBLS sugar
2 tsp cinnamon
1 can whole cranberry sauce

Almond Glaze:

2 TBLS milk
3/4 cup confectionary sugar
1/4 cup Almond extract


Preheat oven to 350 degrees. Grease and flour a 9-inch Bundt or tube cake pan.

In a mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.Add the sour cream mixing well.

Combine flour, baking powder, baking soda, and salt and blend this into the creamed sugar mixture. Mix in the Amaretto and vanilla extract. Pour 1/3 the batter into the prepared pan. Sprinkle chopped walnuts, sugar and cinnamon. Add a little more batter. Spoon whole cranberry sauce for your next layer and top with the rest of the batter, swirling the cranberry into this top layer. Bake 1 hour, or until golden brown.

For the almond glaze: Whisk the sugar and milk until creamy and smooth. Add in almond extract. Pour this glaze over completely cooled cake and serve. Happy holidays!