Scrumptious Sweets
Capture the Season's Spirit with Holiday Baking From Wilton
December 2024 Issue
by Lindsay Gifford
Recipes, Photography and Information
provided by Wilton Industries
Gift lists, shopping trips, and holiday parties—oh my! The holidays are in full swing, and the magic of the season is ready for the taking. As we think back to our childhood (and hopefully adulthood) some of the best Christmas memories are baked in the kitchen; it’s the heart of the home, after all. To get into the spirit, we teamed up with Wilton Industries, one of the best-known decorating and bakeware companies in the U.S., to help you mix up some holiday memories… oh, and some scrumptious sweets, too
Wilton’s mission: “Inspiring the joy of baking and decorating in everyone, everywhere, every day!” Their incredible variety of decorating and baking supplies opens up a colorful world of imagination when it comes to the kitchen. The Wilton team of bakers has been empowering creativity since 1929, nearly 100 years. From milestone celebrations to Saturday morning baking with mom, the Wilton team strives to be your trusted guide, your secret ingredient, your Johnny-on-the-spot for tips, tricks and solutions to ignite your most creative self and help your baking shine.
From quality bakeware to curated decorating kits, Wilton’s products are designed to provide the tools you need to make baking and decorating fun and easy. No matter where you are in your baking skills, Wilton is here to help you “bake” your world happy.
This year, we’re in for a special treat: Wilton released a new “limited edition” holiday packaging line designed to resemble gift wrapping paper. Knowing how bakers find joy in sharing their creations with loved ones, Wilton decided to gift consumers with holiday packaging reflective of the giving and celebrating which is so prevalent during the holidays. Of course, their products also make great gifts for the baker in your life, too! The limited-edition holiday packaging is available throughout December at major retailers, and we can look forward to more special edition packaging for holidays throughout the year.
Are you ready to measure up some holiday magic? If so, it’s time to enter the extraordinary world of baking Wilton has created at www.wilton.com, featuring both sweet and savory recipes. You will be inspired by their large recipe collection, decorating projects, how-to videos, and reference guides. There is something for everyone—from beginner to advanced. So, this year, whether you’re baking a sweet-something for a holiday party or mixing up memorable moments with loved ones in the kitchen, sprinkle on a little magic and a lot of fun with Wilton’s dazzling decorations.
No-Bake Cookie Truffles
Prep Time: 15 mins | Total Time: 90 mins | Servings: 36
1 pkg (14.3 oz) Chocolate sandwich cookies
1 pkg (8 oz) Cream cheese, softened
1 tsp Vanilla extract
2 pkgs (14 oz) Light Cocoa Candy Melts Candy, divided
Assorted Wilton sprinkles, for garnish (optional)
Tools: food processor, small bowl, medium bowl,
parchment paper, baking sheet
Using a food processor, process sandwich cookies until they are fine crumbs. Add the cream cheese and vanilla extract, pulse until combined. In a small microwaveable bowl, melt 1 cup Candy Melts Candy according to package directions. Pour melted candy into food processor with the cookie mixture; Pulse until combined. Refrigerate mixture 30 minutes, or until firm enough to scoop and roll into balls. Scoop mixture into rounded tablespoonfuls and roll into balls. Arrange truffles on a parchment lined baking sheet. Freeze for 30 minutes or until very firm.
In a medium microwaveable bowl, melt remaining light cocoa Candy Melts according to package directions. Dip cookie truffles in melted candy and place back on the parchment lined baking sheet. Immediately add sprinkles, if using. Store cookie truffles in an airtight container in the refrigerator once candy is set.
No-Bake Peppermint Pie
Prep Time: 30 mins | Total Time: 1 hr 30 mins | Servings: 6-8
Crust:
30 chocolate Wafer cookies
2 Tbsps Sugar
1/4 cup Butter, melted
Filling and Topping:
1½ cups Heavy whipping cream
1/3 cup Confectioners’ sugar
1 pkg (8 oz) Cream cheese, softened
1 cup white Candy melts, melted
1/2 tsp Peppermint extract
Red food coloring
Peppermint crunch sprinkles
Tools: pie pan, food processor,
2 large bowls, electric mixer
Make the Crust: Combine cookies and granulated sugar in a food processor and pulse until finely ground. Add the melted butter and then pulse the mixture until it’s combined completely. Press the pie crust mixture into the bottom and up the sides of a 9-inch pie pan. Refrigerate the crust while preparing the filling.
Prepare Filling & Topping: In a large bowl, combine heavy whipping cream and confectioners’ sugar using an electric mixer on high speed until stiff peaks form. In another large bowl, beat the cream cheese until it’s smooth. Next, add in the melted candy melts candy and beat the mixture until it’s smooth. Fold in 1 cup of the whipped cream mixture and add peppermint extract until mixture is smooth. Add in red food coloring until you’ve reached the desired shade of pink. Spread colored filling on-top of the crust and then top with remaining whipped cream mixture. Refrigerate pie for 1 hour or until the filling is completely set. Once set, add peppermint crunch sprinkles, crushed peppermint candy, or crushed candy canes. Enjoy!
Note:
How to make without a food processor: Put the crust ingredients in a ziplock bag and pound them with a kitchen mallet, meat tenderizer or a hammer, to make sure they’re finely ground.
Christmas Cake with Tree Decorations
Prep Time: 1 hr 30 mins | Total Time: 3 hr 30 mins | Servings: 8-10
Your favorite boxed cake mix or recipe
White nonpareils
Buttercream frosting
5 Food colorings: Lemon Yellow, Leaf Green, Kelly Green, Sky Blue and Moss Green
Tools: 6-inch round cake pan, How to Decorate Cakes and Desserts Kit, non-stick cooling rack, decorating bags, non-stick spray, cake decorating turntable
Bake & Frost: Prepare cake batter following recipe instructions on box. Bake and cool two cake layers. Level both cake layers. Place the first cake layer onto turntable. Using white frosting, and spatula, frost cake layer and spread evenly. Stack the second layer of cake on top of the first layer, then add frosting and spread evenly. Ice the cake smooth using white icing. To form ribbons on the sides of the cake, place the tip of the spatula on the bottom side of the cake. Carefully move the tip of the spatula up as the cake spins on the turntable. Continue until the sides of the cake are complete.
Tint icing: Tint 1/2 cup icing light green, and 1/4 cup icing chartreuse using color combinations provided. Combine Moss Green and Lemon Yellow icing colors to get chartreuse color shown. Combine Leaf Green and Sky Blue icing colors to get a light green color shown. Using Kelly Green icing color, tint 1/2 cup icing dark green. Reserve 1/8 cup of white icing.
Prep & Decorate: Prepare a decorating bag with tip 21 and dark green icing. Prepare a second decorating bag with tip 32 and light green icing. Prepare a third decorating bag with tip 1M and chartreuse icing. Using each bag prepared with colored icing, pipe swirls on top of the cake, resembling trees. Next, sprinkle trees with white nonpareils.
Notes:
1) Piping a tree is similar to piping a swirl. To create a tree shape, start with a narrow base, piping almost directly on top of the previous rotation to build a cone shape.
2) Prepare a decorating bag with tip 3 and the reserved white icing. Pipe dots around the sides of the cake.
3) You can pipe the trees ahead of time on parchment paper and let dry. This will allow you to play around with placement.
Cream Cheese Spritz Cookies
Prep Time: 45 mins | Total Time: 1 hr 30 mins | Servings: 8 dozen
21/2 cups All-purpose flour
1/2 tsp Salt
1 cup (2 sticks) Butter, softened
1/2 pkg (4 oz) Cream cheese, softened
1 cup Sugar
1 egg Yolk
1 tsp Vanilla extract
1 tsp Lemon zest, grated
Holiday sprinkles, optional
Food coloring, optional
Tools: electric mixer, cookie press, cookie sheet, cooling rack, medium bowl, large bowl
Preheat the oven to 350°F. In a medium bowl, combine flour and salt. In a large bowl, beat the butter and cream cheese together with an electric mixer on medium speed. Add sugar and beat until light and fluffy, about 2 minutes. Add egg yolk, vanilla extract, and lemon zest, and mix well. Gradually add flour to the butter mixture, mixing to make a smooth dough. Do not chill the dough. Fill cookie press with dough and press cookies onto ungreased cookie sheets. Cookies may be sprinkled with sparkling sugar, nonpareils, or jimmies sprinkles before baking. Bake for 8 - 11 minutes or until the edges are light golden brown. Cool the cookies on the pan on a cooling grid for 2 minutes. Remove from the pan and let cool completely on a cooling grid.
Notes:
1) A greased pan will cause cookies to spread, so make sure to use an ungreased cool cookie sheet.
2) Use room temperature dough. If your dough has gotten too warm, place it in the fridge for a few minutes until it returns to room temperature. This will ensure that the dough is the proper consistency for the cookie press.
3) For consistent and even baking, bake all the same pressed shapes on the same baking sheet.
4) To store: Store cookies in an airtight container at cool room temperature for several weeks or freeze for two months. Form into a log and wrap well in plastic wrap. Let dough thaw completely and return to room temperature before using.
Candy Cane Cookies
Serves: 36 cookies
1 cup (2 sticks) Butter, softened
1 cup Sugar
1 Egg
11/2 tsps Vanilla extract
1/4 tsp Peppermint extract
3 cups All-purpose flour
1/2 tsp Salt
Red food coloring
White Sparkling Sugar
Tools: Parchment paper, Cooling rack, Baking sheet, Large bowl
Preheat oven to 375ºF. Prepare baking sheets with parchment paper. In large bowl, beat butter, sugar and salt with mixer on medium speed until light and fluffy. Beat in egg and extracts. Add flour 1 cup at a time to butter mixture, mixing well after each addition. If dough becomes too stiff, add water, a teaspoon at a time. Do not chill dough.
Divide dough into 2 balls. Color one ball of dough with red color, adding additional if desired. Pinch off a 3/4 in. ball of each color dough. On flat surface, roll balls into 3-in. long strips. Place red and white strips side-by-side; roll them together until the two colors have wrapped around one another and are twisted together.
Roll in Sparkling Sugar. Curve the strip at the top to the shape of a candy cane and place on prepared pans. Bake 8-10 minutes or until cookies are lightly browned. Cool on pan 2 minutes; remove to cooling rack and cool completely.
Saltine Toffee Bark
Prep Time: 20 mins | Total Time: 1 hr 30 mins | Servings: 8-10
40 Saltine crackers
3/4 cup firmly-packed Dark brown sugar
1 cup (2 sticks) unsalted Butter
1 pkg Dark Cocoa Candy Melts candy
1 tsp Vanilla extract Holiday sprinkles of your choice
Tools: cookie sheet, aluminum foil, cooling grid, saucepan
Preheat the oven to 375°F. Prepare a baking sheet with heavy-duty aluminum foil and spray with vegetable pan spray. Place crackers on the prepared baking sheet in an even layer. Melt butter in a saucepan over medium heat, then stir in brown sugar and bring to a boil, stirring often. Let mixture boil for 1-2 minutes, until sugar is fully dissolved. Remove the mixture from the heat and stir in vanilla. Melt the butter in a saucepan over medium heat, then stir in brown sugar and bring to a boil, stirring often. Carefully pour the sugar mixture over the crackers then spread evenly, making sure crackers are covered completely. Bake in the oven for 5-7 minutes or until the topping bubbles.
Remove from the oven and place on a cooling grid to cool for 10 minutes. In a medium bowl, melt Dark Cocoa Candy Melts candy according to package instructions. Spread over the crackers evenly, then immediately sprinkle with sprinkles. Let toffee bark stand on the cooling grid for 10 minutes, then refrigerate for 30-45 minutes until fully set. Remove saltine toffee bark from the baking sheet and break into pieces to serve.
Notes:
1) Be sure to use a rimmed baking sheet: The toffee layer will spread while baking.
2) Toppings: Pecans or crushed candy canes can be substituted for holiday sprinkles.
Peppermint Meringues
Prep Time: 25 mins | Total Time: 2 hr 20 mins | Servings: 48
Meringue Cookie:
1 1/3 cups Sugar
1/2 cup Water
1/4 cup Meringue powder
2 tsps Vanilla extract
¼ tsp Peppermint extract
Decorating:
Light Cocoa Candy Melts Candy
Red Red Icing Color Peppermint Crunch Sprinkles
Tools: cookie pan, parchment paper, disposable decorating bags, decorating tip 32 (or 2B), electric mixer
Preheat oven to 250°F. Prepare baking sheets with parchment paper. In a large bowl, whip meringue powder and water with electric mixer on high speed until soft peaks form. With the mixer running, gradually add sugar in small amounts at a time. Whip until stiff peaks form, typically 4-5 minutes. Add vanilla and peppermint flavoring, then continue whipping until well combined, scraping down the bottom and sides of the bowl. Transfer about ½ cup of meringue into a separate bowl and tint with red icing color.
Prepare, Pipe & Bake: Fill a decorating bag with red meringue and cut a small hole in the tip. Fill a decorating bag with white meringue and cut a small hole in the tip. Prepare another decorating bag with tip 32 (or tip 2B), stripe the bag with three lines of red meringue, then carefully fill the bag with the white meringue. (Hint, to stripe a decorating bag: Fold down the top of your decorating bag, then dip a decorating brush in the icing color and paint vertical stripes inside the decorating bag. For larger striped lines use an angled spatula.) On a cookie pan lined with parchment, pipe spirals of meringue about 3-inches in diameter. Bake for 45-50 minutes. Turn off oven and allow the meringues to sit in the oven undisturbed for an hour or overnight.
Decorate cookies: Once the meringue cookies are dry, melt the Candy Melts candy in a bowl and dip the bottoms of the meringues, then coat the bottoms with the peppermint crunch sprinkles while the candy is still wet. Let set.
Notes:
1) To prevent meringues from cracking do not open the oven door while the cookies are baking and allow to cool before moving.
2) Avoid under or over beating.
3) To store: Meringue cookies will last for up to a week in an airtight container.
Candied Cranberry Cheesecake
Servings: 12 servings For Crust:
1 1/2 cups Graham cracker crumbs
2 Tbsps Sugar
1/4 cup Butter, melted
For Cheesecake:
3 pkgs (8 oz. each) Cream cheese, softened
2/3 cup Sugar
4 Eggs
1 pkg White Candy Melts candy
1 tsp Vanilla extract
1 1/3 cups Heavy whipping cream
Juniper Green Icing Color food coloring
For candied cranberries:
11/4 cups Sugar
12 oz fresh Cranberries
1/4 cup white Sparkling sugar
Tools: springform pan, aluminum foil, electric mixer, spouted measuring cups, baking sheet or jelly roll pan, parchment paper
Make Crust: Preheat the oven to 300°F. Prepare the 9-inch springform pan with non-stick vegetable pan spray and wrap the bottom half of the pan in aluminum foil. Stir together the graham cracker crumbs, sugar, and melted butter. Pour the mixture into the pan and firmly press to set. Set aside.
Make cheesecake filling: In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until light and fluffy. Add eggs, one at a time, while mixing on a low speed. In a microwave safe bowl, melt the candy melts according to package directions. Cool slightly, then add the melted candy, vanilla, and heavy cream to the cream cheese mixture. Mix well.
Tint batter and bake cheesecake: Remove 2½ cups batter. Using the Juniper icing color, tint the removed batter light green. Separately place the white and green batters into two separate glass measuring cups with spouts. Pour a small amount white batter into the center of the crust-lined pan. Pour a small amount of green batter into the center of the white batter that was just poured, allowing the batter to travel to the edges of the pan without stirring. Continue pouring batter into the center of each previous pour, alternating colors, until all the batter is used. When pouring, make sure to decrease the amount of batter poured each time. Make a water bath by placing the springform pan on a jelly roll or cookie pan. Fill the pan with about a 1/2 inch of water. Bake at 300°F for 2 hours 15 minutes to 2 hours 30 minutes, or until the center of cheesecake jiggles only slightly. Transfer to a wire rack to cool completely.
Make Sugared Cranberry Topping: To make sugared cranberries, combine 1 cup of granulated sugar and ½ cup water in a small saucepan. Cook over a medium heat, stirring until the sugar dissolves. Pour the warm syrup over the cranberries and chill 1½ hours, or up to 12 hours. Drain cranberries. In a small bowl, combine the remaining ¼ cup of sugar with sprinkles. Working with about ¼ cup of cranberries at a time, roll the cranberries in sugar then spread them out on parchment paper to dry. Top the cheesecake with the sugared cranberries. Garnish with fresh herbs (rosemary, sage and thyme), if desired.