Jennifer Moorman's Blog, page 4

Magical Gingerbread Cake

Anyone who’s been to Mystic Water (and if you haven’t, book a flight, a car, a train, and get there immediately!) knows they take their seasons and holidays seriously. Meaning, they love having a good time, celebrating, laughing, and getting together for nearly any reason.

Christmas is one of the most celebrated seasons of the year in Mystic Water. Colorful, sparkling lights are hung on houses and strung through trees, they twinkle in the downtown park and outline North Pole characters and giant gift boxes. Children count down the seconds after sunset until the lights turn on, and then they squeal with delight and run around the displays.

Letters to Santa collect at the post office until they can be delivered to the jolly old man. The whole town smells like baked goods—iced sugar cookies, chocolate chip cookies, deep rich chocolate truffles, and the warm, cozy scent of gingerbread.

Bea’s Bakery creates a magical gingerbread cake that locals rush in for as soon as December arrives, and then they talk about the delicious slices for the rest of the year. The bakery likes to surprise customers with what gingerbread cookie will be sitting atop the cake for the day. This one was created just for the young at heart and those who still believe in the magic all around.

Magical Gingerbread Cake

Serves 12

Level of Difficulty: as easy as eating a half dozen gingerbread cookies straight out of the oven

Ingredients

For the cake:

1/2 cup white sugar

1/2 cup butter

1 egg

1 cup molasses

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon salt

1 cup hot water

For the cream cheese icing:

1/2 cup unsalted butter, softened

8 oz brick-style cream cheese, softened

3–3.5 cups powdered sugar, sifted

1 tsp vanilla extract

1/4 tsp salt

1-2 tablespoons cream or milk, as needed

How to Make

For the cake:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 8-inch (or smaller) circle pans.

In a large bowl of a stand mixer, cream together the sugar and butter. Beat in the egg, and mix in the molasses.

In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.

Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

For the cream cheese icing:

In a large bowl of a stand mixer, beat together the butter and cream cheese until evenly combined.

Mix in the vanilla extract and salt.

Beat in the powdered sugar about ¼ cup at a time until the desired sweetness level is reached. Then beat in 1-2 tablespoons of cream as needed. If the mixture is thin, you may not need to add any cream.

Frost the cooled cake. Then optionally decorate with gingerbread cookies and fresh rosemary.

Recipe inspired by The Baker's Man and the town of Mystic Water.

#cookingthroughfiction #recipe #thebakersman

Spiced Eggnog Oatmeal Cream Pies

Spiced Eggnog Oatmeal Cream Pies for the win! Yes, the are holiday-flavored, BUT you can swap out the eggnog for your favorite coffee creamer flavor or milk.

I found a delicious oat milk cookie butter flavor recently and remade the recipe—fabulous!

Spiced Eggnog Oatmeal Cream Pies

For the Cookies

1 1/2 c all-purpose flour

1 tsp ground cinnamon

1/2 tsp ground nutmeg

2/3 c old-fashioned oats

3/4 tsp baking soda

1/2 tsp salt

1/2 c unsalted butter, room temp

1 c packed brown sugar

2 tbsp eggnog, at room temperature

1 large egg, at room temperature

1 tsp pure vanilla extract

For the Eggnog Buttercream Filling

10 tbsp unsalted butter, room temp

2 c confectioners’ sugar

3 tbsp eggnog, at room temperature

1/4 tsp pure vanilla extract

pinch each salt, ground cinnamon, and ground nutmeg

Directions

Make the cookies: Whisk flour, cinnamon, nutmeg, oats, baking soda, and salt together in a medium bowl. Set aside.

Using a mixer, beat butter and brown sugar together on medium-high until creamed, about 2 minutes.

Add egg, eggnog, and vanilla, and beat on high until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add flour mixture to the wet ingredients and mix on low until combined. Dough will be very sticky. Cover dough tightly, and chill in the refrigerator for at least 2 hours.

Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.

Scoop chilled dough, about 1 heaping tbsp, and place 3 inches apart on baking sheets. Bake for 11–12 minutes, or until very lightly browned around the edges. The centers will look very soft. Remove from the oven, and allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Make the buttercream filling: Using mixer, beat softened butter on high until creamy, about 1 minute.

Add confectioners’ sugar and beat on medium for 1–2 minutes.

Pour in eggnog and vanilla, and add a pinch each of cinnamon, nutmeg, and salt. Beat on high for 2–3 minutes until fluffy.

Smear cream filling on the bottom side of half of the cookies; top with remaining cookies, right side up.

Cover and store leftover cookies at room temperature for up to 1 day. Or store in the refrigerator for up to 1 week to keep the creamy filling fresh.

Ready for your next adventure? Grab your copy of The Baker's Man today!

Fruity Cereal Cardamom Sandwich Cookies

These sandwich cookies are seriously delicious. Any kid who enjoyed Fruity Pebbles cereal (or who still does) will want to eat one now and eat one later and hit repeat. They’re so good that I had to take two bites immediately and then walk away from the cookie plate. This doesn’t mean I didn’t walk right back to the plate, ha!

 

The White Chocolate Frosting filling is just as delicious and makes these cookie shine!

These cookies are inspired by The Baker's Man, and if I tell you they're magical, once you taste them, you'll agree!

Fruity Cereal Cardamom Sandwich Cookies

 

Makes 12 sandwich cookies

 

Ingredients

For the cookies:

½ cup (113 grams) unsalted butter, softened

¾ cup (150 grams) plus 2 tablespoons (24 grams) granulated sugar, divided

¼ cup (55 grams) firmly packed light brown sugar

1 large egg (50 grams), room temperature

1½ teaspoons (9 grams) vanilla bean paste

1¼ cups (156 grams) all-purpose flour

½ cup (36 grams) plus 1 tablespoon (4.5 grams) ground fruity crisp rice cereal, divided

½ teaspoon (1.5 grams) kosher salt

½ teaspoon (1 gram) ground cardamom

¼ teaspoon (1.25 grams) baking soda

¼ teaspoon cream of tartar

 

White Chocolate Frosting:

6 ounces (170 grams) white chocolate baking bars, finely chopped (about 1 cup)

½ cup (113 grams) unsalted butter, softened

⅛ teaspoon kosher salt

1 cup (120 grams) confectioners’ sugar

1 teaspoon (6 grams) vanilla bean paste

 

How to Make:

1.     Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.

2.     In the bowl of a stand mixer fitted with the paddle attachment, beat butter, ¾ cup (150 grams) granulated sugar, and brown sugar at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla bean paste.

3.     In a medium bowl, whisk together flour, ½ cup (36 grams) ground cereal, salt, cardamom, baking soda, and cream of tartar. Add flour mixture to butter mixture all at once; beat at medium-low speed just until combined.

4.     In a small bowl, stir together remaining 2 tablespoons (24 grams) granulated sugar and remaining 1 tablespoon (4.5 grams) ground cereal.

5.     Scoop dough by 1½ tablespoonfuls (about 26 grams each), and roll into smooth balls; toss in sugar mixture. (Add more ground cereal to sugar mixture for final few dough balls, if desired.) Place at least 2 inches apart on prepared pans.

6.     Bake, one batch at a time, until lightly golden, edges and tops are just set, and centers still seem slightly underdone, 8 to 10 minutes, rotating pan halfway through baking. Let cool on pan for 5 minutes. Remove from pan, and let cool completely on wire racks.

7.     For the White Chocolate Frosting: In the top of a double boiler, heat white chocolate over simmering water, stirring frequently, until melted and smooth. Remove from heat.

8.     In the bowl of a stand mixer fitted with the paddle attachment, beat butter and salt at medium speed until smooth, 30 seconds to 1 minute. Beat in melted white chocolate, stopping to scrape sides of bowl. Reduce mixer speed to low; gradually add confectioners’ sugar, beating until combined. Add vanilla bean paste; increase mixer speed to medium, and beat until light and fluffy, about 2 minutes, stopping to scrape sides of bowl. Use immediately.

9.     Spoon White Chocolate Frosting into a pastry bag fitted with a medium open star piping tip. Pipe buttercream onto flat side of half of cookies. Place remaining cookies, flat side down, on top of buttercream.

Heart Mender Cake

The Heart Mender Cake inspired by ,,THE MAGIC ALL AROUND releasing this week, January 16!!! Order your copy today!

This decadent, heart-mending chocolate cake is not only the stuff that dreams are made of but it's also enchanted. It's believed that when someone eats this cake, their broken heart starts to heal. It fills you with a feeling that everything is going to be okay and helps you take slow deep breaths.

After a heartbreaking experience, Penelope and Maddie bake this cake together, and then they sit in the kitchen one morning eating it instead of breakfast. I can verify this cake is fabulous and worth eating, whether it mends hearts or not!

Heart Mender Cake

Heart Mender Cake

 

Yields: 1 2-layer 9” cake

 

Order of preparation:

1.     Prepare the cake layers.

2.     Prepare the Salted Dark Chocolate Pudding.

3.     Prepare the Dark Chocolate Pudding Buttercream.

4.     Frost the cake with the Dark Chocolate Pudding Buttercream.

 

Ingredients (Cake Layers)

1 ½ cups strong black coffee 

1 ½ cups (3 sticks) unsalted butter, cut into ½-inch pieces

1 ½ cups dark Dutch-process cocoa powder or black cocoa

3 cups all-purpose flour + more for dusting

2 ¾ cups sugar

3/4 tablespoon baking soda

1 cup sour cream (preferably full-fat)

1 ½ teaspoon kosher salt 

3 large eggs, at room temperature

 

Directions

1.    Preheat oven to 350°F. Grease two 9-inch cake pans with butter and dust with flour. Line pans with parchment rounds and then grease the rounds.

2.    In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer.(You can also melt the butter in your oven, or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove from heat and whisk in the cocoa powder until smooth. Let cool 5 minutes.

3.    While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda, and salt. 

4.    In a separate large bowl whisk together the sour cream and eggs.

5.    Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture, and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits. 

6.    Divide the batter equally between pans and bake until a toothpick inserted in the center comes out clean, about 35–40 minutes. Transfer to a rack to cool completely.

7.    Frost the cake with the Dark Chocolate Pudding Buttercream

Ingredients (Salted Dark Chocolate Pudding)

¼ cup to 1 ¾ cups whole milk

2 ½ tablespoons cornstarch

½ cups sugar

2 ounces (about ⅓ cup) dark chocolate, chopped- we prefer 60% cocoa content or higher.

3 tablespoons dark Dutch-process cocoa powder or black cocoa

1 teaspoon vanilla extract

¾ teaspoon sea salt

 

Directions

1.    In a small bowl, whisk together ¼ cup milk and cornstarch until smooth. Set aside.

2.    In a medium saucepan, combine the remaining 1¾ cups milk, sugar, chocolate, cocoa powder, vanilla, and salt. Heat over medium-low heat, whisking, until chocolate is melted. 

3.    Whisk in the cornstarch mixture until fully incorporated.

4.    Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and slowly begin to thicken. 

5.    Continue to cook 1–2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and just starting to bubble.

6.    Remove from heat and pour into 4 serving ramekins or bowls. Let cool.

7.    Cover with plastic wrap and refrigerate until it sets.

 

Ingredients (Dark Chocolate Pudding Buttercream)

16 tablespoons (1 cup, 8 ounces) cold unsalted butter

7 cups confectioners’ sugar + more for thickening

½ cup dark Dutch-process cocoa powder or black cocoa

¾ cup salted dark chocolate pudding (from step 2)

 

Directions

1.    Cut the cold butter into ½ inch pieces. Let it come to room temperature.

2.    In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups confectioners’ sugar, cocoa powder, dark chocolate pudding (¾ cup), and ¼ tsp salt. Next beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.

3.    Add more sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. (You may not need to add all the remaining sugar.) Once you have your desired consistency, scrape down the sides of the bowl.

4.    Raise the speed to medium-high and beat for 3–4 minutes, or until very light and fluffy. If the buttercream appears too thick, add a little more milk. If it appears too thin, add a little more confectioners’ sugar.

 

 

Street Tacos

Our last cooking class of 2023 we made recipes inspired by my upcoming release, The Magic All Around. There's a food truck that’s parked at the festival where Mattie and Penelope have set up a booth. Lucy suggests they grab lunch, and these tacos are on the menu.

Street Tacos

Prep Time: 5 mins

Cook Time: 15 mins

Total Time: 20 mins

Yield: 8 tacos

 

Ingredients

1 pound chicken thighs, boneless skinless, or chicken breasts

2 cloves garlic minced

1 tablespoon lime juice

2 tablespoons olive oil

1 tablespoon chili powder

1/2 teaspoon paprika, optional

1/2 teaspoon garlic powder or onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

8 small corn or flour tortillas

 

For the pico de gallo:

1/2 cup finely chopped onion

1/2 cup finely chopped tomato

1/4 cup finely chopped cilantro

1 finely chopped jalapeño, deseeded

1 teaspoon lime juice

Pinch salt and pepper

 

For the cilantro sauce:

1/4 cup mayo or sour cream

1/4 cup Greek yogurt

1 tablespoon lime juice

2 tablespoons minced cilantro

Pinch of salt and pepper

 

Directions

1. Add the chicken, garlic, olive oil, lime, and spices, to a large bowl or zip-seal bag and stir or shake to combine.

2. Heat a large pan to medium-high heat. Cook chicken 6–7 minutes per side or until it is no longer pink and the internal temperature of 165 degrees F. Remove from heat and cool for at least 5 minutes. Slice or chop into small cubes.

3. While the chicken is cooking, make the pico de gallo. Mix the chopped tomato, jalapeno, onion, cilantro, and lime juice in a small bowl. Char tortillas on the stovetop over the flame until lightly charred (this step is optional).

Assemble tacos by placing about 1/4 cup of chicken into each tortilla.

4. To make cilantro sauce: combine mayo or sour cream, Greek yogurt, lime juice, minced cilantro, and a pinch of salt and pepper. Stir to combine. Top the chicken with a few tablespoons of the pico de gallon mixture and a drizzle of cilantro sauce. To customize tacos, feel free to add sliced avocados or guacamole, chopped tomatoes, corn, and/or shredded cheese.

 

Spiced Hot Chocolate Cookies

As soon as the weather gets cold, I love the idea of endless cups of hot tea and hot chocolate. I've never wanted marshmallows floating on top of my cocoa, BUT these Spiked Hot Chocolate Cookies with toasty marshmallow middles are fantastic! I'll eat gooey marshmallows on chocolate cookies all day long!

Spiced Hot Cocoa Cookies with Marshmallow Middles

Ingredients

6 tablespoons unsalted butter, cubed

1 cup bittersweet chocolate, chopped

¾ cup AP flour

3 tablespoons cocoa powder

3 tablespoons black cocoa powder

¾ teaspoon baking powder

¾ teaspoon salt

¾ teaspoon cinnamon

2/3 cup sugar

2 large eggs

1 teaspoon vanilla extract

Topping: mini or large marshmallows

Directions

Add the butter and chocolate to a microwave-safe bowl and heat for 30-second intervals, stirring frequently, until smooth. ,In a separate bowl, combine the flour, cocoas, baking powder, salt, and cinnamon. Using a mixer, whip sugar and eggs until voluminous and pale, 5–6 minutes. Add melted chocolate mixture and vanilla, mix until combined. Add the flour mixture to the mixer, and mix until incorporated, less than 30 seconds. Cover dough and refrigerate for 1–2 hours. Preheat oven to 325F and line baking sheet with parchment. Scoop cookies into balls. Bake for 8–9 minutes until cookies are puffy but still soft. Remove from oven, and add marshmallows. Bake for 3–5 minutes until marshmallows have puffed. If desired, using a torch to broil marshmallows.

Recipe adapted from @kingarthurbaking

Waffle House Waffles

I had the privilege of being asked to read an ARC and endorse ,,KINFOLK, and wow, this heartfelt storytelling is masterful and genuine and takes you into the South in a way only Sean can do. Read my endorsement below!

Also, ,,KINFOLK inspired these copycat Waffle House Waffles!

“Sean Dietrick is a master at creating Southern characters who are relatable in their brokenness, hope, and perseverance. Laugh-out-loud colloquialisms bring sincerity and realism to small-town life. Kinfolk spins both a heartbreaking and heartwarming tale about family, redemption, second chances, and the power of love that moves us all.”

❤️ Special thanks to Harper Muse @harpermusebooks for the opportunity!

Cookie Butter Bundt Cake

I can’t say enough amazing things about this cake! It’s delicious, and if you’re a fan of Biscoff cookies @lotusbiscoffus or cookie butter, this cake is for you Recipe by Baked from Scratch @thebakefeed

Courage Quiche

This magical quiche recipe is baked in a super flaky homemade pie crust and filled with a variety of mood-boosting ingredients, including saffron. One slice and you're guaranteed to feel braver. Eat willy-nilly from the dish, and prepare yourself to be amazed at what happens next.

Recipe inspired by and included in my book A SLICE OF COURAGE QUICHE!

Recipe inspired by

A Slice of Courage Quiche.

Grab your copy today from your favorite retailer!

Strawberry Pancakes

STRAWBERRY PANCAKES!

Inspired by A SLICE OF COURAGE QUICHE. Tessa’s attempt at making these is a complete disaster! But they’re actually super easy to make. Quick, easy, and delicious.

Douse them with your favorite syrup. I've always been a fan of maple syrup, but most of my family eats pancakes with cane syrup, a Southern favorite!

I cooked my pancakes on a panini press that doubles as a grill (with switchable plates). You can cook these on any flat plan or even in a skillet, as long as it's level. Growing up, we had a pan dubbed "the grilled cheese pan," but we also used it for pancakes on Sunday morning.

Strawberry Pancakes

Strawberry Pancakes

These strawberry pancakes are light, fluffy, and packed with flavor. The vanilla makes this breakfast seem like dessert! Serve with butter and real maple syrup.

Prep Time: 10 mins

Cook Time:10 mins

Total Time: 20 mins

Ingredients

1 cup all-purpose flour

1 tablespoon brown sugar

1 tablespoon baking powder

1 teaspoon salt, or to taste

1 cup milk

1 large egg

2 tablespoons melted unsalted butter

1 tablespoon vanilla extract

1 cup chopped fresh strawberries

Directions

1. In a medium bowl, whisk flour, brown sugar, baking powder, and salt together.

2. Whisk together melted butter, egg, vanilla, and milk.

3. Add the wet ingredients to the dry ingredients, and whisk until well combined. There may be a few lumps, but don’t worry about these.

4. Let the batter rest for 10 minutes.

5. While the batter is resting, chop the strawberries into small cubes, discarding the leaves on top.

6. Fold the diced strawberries into the pancake batter.

7. Heat a flat-bottom pan over medium-high heat, and add a pat of butter or a tablespoon of oil to the surface of the pan. Scoop one-quarter cup of the batter, and pour it onto the heated pan.

8. When small bubbles appear on the surface of the pancake and burst, flip the pancake. Cook the other side for 2-3 minutes, until edges are slightly brown and set.

Recipe inspired by

A Slice of Courage Quiche.

Grab your copy today from your favorite retailer!