More Warmth from the Oven and for Santa

Nothing beats heating up the oven in these exceedingly cold dark days to bake heart and soul warming treats.  So here are a few more super easy, glamorous and tasty tricks for treating yourself, your loved ones and Santa himself.  So easy kids can do this too.

Chocolate Truffle Fruit Cake

Forget those old fashioned brandy soaked fruitcakes nobody wants to eat. This is solid chocolate and butter studded with nuts and dried fruits, so rich you can only eat it in very thin slices. In the fridge tightly wrapped in foil and then a plastic bag, it will last a month. And what a gift to give! If that isn't enough, it's ridiculously easy and foolproof to make.  And what a ho ho ho! it delivers.

This recipe makes a 7" cake. I half it to make two gifts although I have also cut it in thirds to make 3 as it's so rich.

6 oz best dark chocolate (at least 70% cocoa solids)
4 oz (1 stick) unsalted butter
4 large/extra lg eggs, whisked together
1/2 c dried apricots, chopped
1/2 c dried figs, chopped
1/2 c dried pitted dates, chopped
1/4 c pecans, chopped and roasted
1/2 tsp orange flower or rose water
Your spices choice in pinches: ground cardamom, cinnamon, nutmeg, ginger, black pepper,

Preheat oven to 350º. Line a 6" cake tin with parchment paper up over the sides enough so you can pull the baked cake out of the pan with it.
In a double boiler/bain marie, over boiling water melt the chocolate with the butter. Whisk to blend.
Remove the top pot with the chocolate from the heat. Carefully whisk in the eggs. Stir in the dried fruits and nuts.   Stir in the perfume water and your favorite spice(s) in pinches. Pour into the parchment lined cake pan. Level the top. Bake at 350º 15-20 minutes until the truffle is firm and a cake tester comes out clean.  Cool in the pan before lifting out.
OPTIONAL: You can dust the top with cocoa.              

Dried Fig Cake (Pan de Higos)

I

've posted this recipe before, my quick easy version of the traditional Spanish winter treat made for the cheese tray but a great partner for the tea cup. It's basically dried figs pressed and flattened and layered with raw almonds, seasoned with lively anise and a hint of brandy. So no gluten, no dairy, no worrisome calories either. Sometimes I think of it as the "fig newton" without the newton. You can wrap it in the parchment paper it gets molded in and tie with a glossy red ribbon if it's a gift.
This recipe makes a  5" cake.

12 oz (3/4 lb) dried black mission figs, stems removed
9-10 raw almonds
1 tsp brandy
1/2 tsp anise seed
pinch ground cloves
pinch of ground cinnamon

 Line a 5" pie plate or dish with parchment paper, bringing the paper up over the sides at least 3 inches.
Put the figs into a food processor or chopper with the brandy, cloves and cinnamon. Process to chop the figs into small pieces. Add the almonds and anise seed. Process just until the figs stick together. Carefully remove from the chopper blade and press into the parchment lined pie dish. Press hard and level the top. (You can also press this with your hands into a ball before you press it into the dish.) The point is to get those figs to stick tightly to each other. Cover the figs with the parchment and put a heavy weight on top for 24 hours. (You can use 2 lb cans of tomatoes or soup, a Buddha, pie weights, anything heavy.) 
    Remove the weight.  Turn the cake out of the dish. Check that it is totally solid and readjust the parchment wrapping.  That's it!
 
Pumpkin Chocolate Chip Muffins

Here's a little something for Christmas morning or Santa Claus on Christmas Eve. They were a customer favorite in my bakery. Spicy with season appropriate ginger, giddy with chocolate chips and colorful for the dark times, their staying power makes them even more magical. The flavor improves by the day! Probably though you will want to snatch these straight from the oven while the chips are gooey chocolate. If you want to take them a step further, you can ice the top with whipped cream cheese. Not only are these tasty for breakfast, they're great with afternoon tea or a dinner or roast pork and beans. Santa will love them! And the kids can make them. (Note: not my photo)

makes 10  3" muffins or 12 smaller ones

1/2 c slivered unblanched almonds
1 2/3 c all purpose unbleached flour
1/2 c light brown or turbinado raw sugar
1 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp grated orange zest
1 tsp baking soda
 1/4 tsp baking powder
1/4 tsp salt
2 extra lg eggs
1 c plain cooked pumpkin (canned is okay)
1 stick (1/2 c, 4 oz) unsalted butter, melted
1 c chocolate chips

Preheat oven to 350º. Grease 10-12 muffin tins. (see above serving info)
Toast the almonds for 5 minutes at 350º.

In a lg bowl, whisk together flour, spices, orange peel, baking soda, baking powder and salt.
In another lg mixing or mixer bowl, beat the eggs, Add pumpkin, sugar and melted butter. Beat to blend completely. Fold in the chocolate chips.  Slowly pour the dry ingredients into these wet ones mixing only enough to combine.  Using an ice cream scoop, scoop the batter into the prepared muffins cups, filling them to the top (these won't rise that much). Sprinkle the toasted almonds on top of each, lightly pressing them in.  Bake at 350º 20-25 minutes or until the top springs back when poked or a cake tester comes out clean.  Invert onto wire racks to cool.