Cara/Andrea here,
I don’t know about you, but I consider the week between Christmas and New Year’s Day to be an official part of the Holidays. Which means, of course, that we can make merry with food and drink without feeling guilty. (Time enough in January to be strict and make resolutions to cut back on the treats.)
I try to be good right up until Christmas Eve. And then, well, I confess, I have a great fondness for butterfat and sugar. Chocolate? Yup, that too. So, I warmed up for the Big Day by serving blondies with chocolate chips and walnuts along with some traditional Swiss cookies, whose recipes were passed down to me and my brothers from my mother. (In all modesty, I will say they were all a big hit.)
For Christmas Day, things get really serious. I usually drive up to visit my brother and his family, and as they all love to cook, the day is spent in the kitchen, with everyone preparing a special dish. Naturally, such hard work requires sustenance, so one counter is always set up with snacks—like Brie topped with cranberry pepper jam (to die for) bowls of nuts and dried fruit, savory crackers, smoked salmon, and chocolate bonbons. (No one ever faints from hunger in their house. Nor do they suffer from thirst. Pinot Noir, prosecco, pinot grigio . . . )
This year, my contribution to the feast was a Guinness chocolate cake topped with cream cheese frosting (it’s meant to look like a glass of Guinness—dark with a creamy white head.) Other dishes on the table included a goat cheese ricotta torte and wild mushroom risotto, while my sister-in-law whipped up white lasagna made with cheese and creamy béchamel sauce—oh, don’t even ask about the calories. Remember, they don’t count this week. My nephew, following his mother’s illustrious example, is very at home in the kitchen too and made baklava from scratch! And of course there were more cookies!
We all have a favorite among my mother’s Swiss classics. It’s called Hasselnus Stengeli, and no matter what else is on the groaning board for Christmas, it’s always included in the selections. So, in the spirit of sweet indulgences, I’d like to share the recipe. (My brother has made his own variation using whole wheat flour instead of white flour, but I stick to the original)
2 C sugar
4 eggs
½ lb. butter
2 C ground hazelnuts (or walnuts if you prefer)
4 C flour
1 T lemon extract
1. Cream butter. Add sugar and beat until mixture is very light.
2. Add eggs and beat well. Add nuts and beat well. Add extract and beat well.
3. Gradually add flour, beating after each addition.
4. Chill dough for an hour in refrigerator.
5. Roll out “fingers” of the dough (around 1 inch in diameter) and cut into thumb-sized bars.
6. Place bars on buttered and floured baking sheets and bake for 10-12 minutes at 350 degrees.
What about you? What’s your favorite food indulgence for the holidays?
Hot fudge pudding cake.
Hot fudge pudding cake.
Hot fudge pudding cake.
Hot fudge pudding cake.
Hot fudge pudding cake.
Oh, Kay. You can come over to our Christmas party any year!
Oh, Kay. You can come over to our Christmas party any year!
Oh, Kay. You can come over to our Christmas party any year!
Oh, Kay. You can come over to our Christmas party any year!
Oh, Kay. You can come over to our Christmas party any year!
I don’t remember whether it was you or Nicola Cornick who posted the recipe for the Guinness cake, but it’s become my go-to recipe when we have guests or I need to bring something to a potluck. It’s rich without being too sweet, easy to make, and the presentation, with the white foamy frosting, just adds that extra something special.
Thanks to all the Wenches for happy reading, happy recipes, and best wishes for a Happy New Year to all.
I don’t remember whether it was you or Nicola Cornick who posted the recipe for the Guinness cake, but it’s become my go-to recipe when we have guests or I need to bring something to a potluck. It’s rich without being too sweet, easy to make, and the presentation, with the white foamy frosting, just adds that extra something special.
Thanks to all the Wenches for happy reading, happy recipes, and best wishes for a Happy New Year to all.
I don’t remember whether it was you or Nicola Cornick who posted the recipe for the Guinness cake, but it’s become my go-to recipe when we have guests or I need to bring something to a potluck. It’s rich without being too sweet, easy to make, and the presentation, with the white foamy frosting, just adds that extra something special.
Thanks to all the Wenches for happy reading, happy recipes, and best wishes for a Happy New Year to all.
I don’t remember whether it was you or Nicola Cornick who posted the recipe for the Guinness cake, but it’s become my go-to recipe when we have guests or I need to bring something to a potluck. It’s rich without being too sweet, easy to make, and the presentation, with the white foamy frosting, just adds that extra something special.
Thanks to all the Wenches for happy reading, happy recipes, and best wishes for a Happy New Year to all.
I don’t remember whether it was you or Nicola Cornick who posted the recipe for the Guinness cake, but it’s become my go-to recipe when we have guests or I need to bring something to a potluck. It’s rich without being too sweet, easy to make, and the presentation, with the white foamy frosting, just adds that extra something special.
Thanks to all the Wenches for happy reading, happy recipes, and best wishes for a Happy New Year to all.
Susan, I think it was me last year who posted the Chocolate Guinness cake. It was such a hit that I was asked to bring it again this year.
Thanks so much for your lovely comments! I’m so glad you enjoy the blog. All of us Wenches feel very fortunt ate to have such wonderful readers. Best wishes to you too for the coming year!
Susan, I think it was me last year who posted the Chocolate Guinness cake. It was such a hit that I was asked to bring it again this year.
Thanks so much for your lovely comments! I’m so glad you enjoy the blog. All of us Wenches feel very fortunt ate to have such wonderful readers. Best wishes to you too for the coming year!
Susan, I think it was me last year who posted the Chocolate Guinness cake. It was such a hit that I was asked to bring it again this year.
Thanks so much for your lovely comments! I’m so glad you enjoy the blog. All of us Wenches feel very fortunt ate to have such wonderful readers. Best wishes to you too for the coming year!
Susan, I think it was me last year who posted the Chocolate Guinness cake. It was such a hit that I was asked to bring it again this year.
Thanks so much for your lovely comments! I’m so glad you enjoy the blog. All of us Wenches feel very fortunt ate to have such wonderful readers. Best wishes to you too for the coming year!
Susan, I think it was me last year who posted the Chocolate Guinness cake. It was such a hit that I was asked to bring it again this year.
Thanks so much for your lovely comments! I’m so glad you enjoy the blog. All of us Wenches feel very fortunt ate to have such wonderful readers. Best wishes to you too for the coming year!
You know, you could post that recipe again…
My mother-in-law makes a To Die For chocolate chiffon cake with butter cream icing that I can’t stop eating. And my contribution is always my gran’s shortbread recipe though on Christmas eve I make a standing rib roast for the family…
You know, you could post that recipe again…
My mother-in-law makes a To Die For chocolate chiffon cake with butter cream icing that I can’t stop eating. And my contribution is always my gran’s shortbread recipe though on Christmas eve I make a standing rib roast for the family…
You know, you could post that recipe again…
My mother-in-law makes a To Die For chocolate chiffon cake with butter cream icing that I can’t stop eating. And my contribution is always my gran’s shortbread recipe though on Christmas eve I make a standing rib roast for the family…
You know, you could post that recipe again…
My mother-in-law makes a To Die For chocolate chiffon cake with butter cream icing that I can’t stop eating. And my contribution is always my gran’s shortbread recipe though on Christmas eve I make a standing rib roast for the family…
You know, you could post that recipe again…
My mother-in-law makes a To Die For chocolate chiffon cake with butter cream icing that I can’t stop eating. And my contribution is always my gran’s shortbread recipe though on Christmas eve I make a standing rib roast for the family…
Theo, all of that sounds scrumptious!
And since you asked . . .pasted below is the Chocolate Guinness Cake recipe:
Nigella Lawson’s Absolutely Fabulous Chocolate Guinness Cake
1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
Ingredients for the topping:
8 oz Philadelphia cream cheese
1 1/4 cups confectioners’ sugar
1/2 cup heavy cream
Preheat the over to 350 F, and butter and line a 9 inch springform pan.
Pour the Guinness into a large wide saucepan, add the butter — in spoons or slices — and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.
Pour the cake batter into the greased and lined pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
When the cake’s cold, sit it on a flat platter or cake stand and get on with the frosting. Lightly whip the cream cheese until smooth, sift over the confectioner’s sugar and then beat them both together. Or do this in a processor, putting the unsifted confectioners’ sugar in first and blitz to remove lumps before adding the cheese.
Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Theo, all of that sounds scrumptious!
And since you asked . . .pasted below is the Chocolate Guinness Cake recipe:
Nigella Lawson’s Absolutely Fabulous Chocolate Guinness Cake
1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
Ingredients for the topping:
8 oz Philadelphia cream cheese
1 1/4 cups confectioners’ sugar
1/2 cup heavy cream
Preheat the over to 350 F, and butter and line a 9 inch springform pan.
Pour the Guinness into a large wide saucepan, add the butter — in spoons or slices — and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.
Pour the cake batter into the greased and lined pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
When the cake’s cold, sit it on a flat platter or cake stand and get on with the frosting. Lightly whip the cream cheese until smooth, sift over the confectioner’s sugar and then beat them both together. Or do this in a processor, putting the unsifted confectioners’ sugar in first and blitz to remove lumps before adding the cheese.
Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Theo, all of that sounds scrumptious!
And since you asked . . .pasted below is the Chocolate Guinness Cake recipe:
Nigella Lawson’s Absolutely Fabulous Chocolate Guinness Cake
1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
Ingredients for the topping:
8 oz Philadelphia cream cheese
1 1/4 cups confectioners’ sugar
1/2 cup heavy cream
Preheat the over to 350 F, and butter and line a 9 inch springform pan.
Pour the Guinness into a large wide saucepan, add the butter — in spoons or slices — and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.
Pour the cake batter into the greased and lined pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
When the cake’s cold, sit it on a flat platter or cake stand and get on with the frosting. Lightly whip the cream cheese until smooth, sift over the confectioner’s sugar and then beat them both together. Or do this in a processor, putting the unsifted confectioners’ sugar in first and blitz to remove lumps before adding the cheese.
Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Theo, all of that sounds scrumptious!
And since you asked . . .pasted below is the Chocolate Guinness Cake recipe:
Nigella Lawson’s Absolutely Fabulous Chocolate Guinness Cake
1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
Ingredients for the topping:
8 oz Philadelphia cream cheese
1 1/4 cups confectioners’ sugar
1/2 cup heavy cream
Preheat the over to 350 F, and butter and line a 9 inch springform pan.
Pour the Guinness into a large wide saucepan, add the butter — in spoons or slices — and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.
Pour the cake batter into the greased and lined pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
When the cake’s cold, sit it on a flat platter or cake stand and get on with the frosting. Lightly whip the cream cheese until smooth, sift over the confectioner’s sugar and then beat them both together. Or do this in a processor, putting the unsifted confectioners’ sugar in first and blitz to remove lumps before adding the cheese.
Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Theo, all of that sounds scrumptious!
And since you asked . . .pasted below is the Chocolate Guinness Cake recipe:
Nigella Lawson’s Absolutely Fabulous Chocolate Guinness Cake
1 cup Guinness
1 stick plus 2 tablespoons unsalted butter
3/4 cup unsweetened cocoa
2 cups superfine sugar
3/4 cup sour cream
2 eggs
1 tablespoon pure vanilla extract
2 cups all-purpose flour
2 1/2 teaspoons baking soda
Ingredients for the topping:
8 oz Philadelphia cream cheese
1 1/4 cups confectioners’ sugar
1/2 cup heavy cream
Preheat the over to 350 F, and butter and line a 9 inch springform pan.
Pour the Guinness into a large wide saucepan, add the butter — in spoons or slices — and heat until the butter’s melted, at which time you should whisk in the cocoa and sugar. Beat the sour cream with the eggs and vanilla and then pour into the brown, buttery, beery pan and finally whisk in the flour and baking soda.
Pour the cake batter into the greased and lined pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack, as it is quite a damp cake.
When the cake’s cold, sit it on a flat platter or cake stand and get on with the frosting. Lightly whip the cream cheese until smooth, sift over the confectioner’s sugar and then beat them both together. Or do this in a processor, putting the unsifted confectioners’ sugar in first and blitz to remove lumps before adding the cheese.
Add the cream and beat again until it makes a spreadable consistency. Ice the top of the black cake so that it resembles the frothy top of the famous pint.
Thank you! Since Guinness is my drink of choice (not figure flattering, but I don’t drink much ;o) )I’m sure I’ll love this cake.
I followed this recipe for the first time this year:
http://goo.gl/RkPwy
At the time, I figured that 692 reviews couldn’t all be wrong. I did an 18 pound roast and it was perfect!
Thank you! Since Guinness is my drink of choice (not figure flattering, but I don’t drink much ;o) )I’m sure I’ll love this cake.
I followed this recipe for the first time this year:
http://goo.gl/RkPwy
At the time, I figured that 692 reviews couldn’t all be wrong. I did an 18 pound roast and it was perfect!
Thank you! Since Guinness is my drink of choice (not figure flattering, but I don’t drink much ;o) )I’m sure I’ll love this cake.
I followed this recipe for the first time this year:
http://goo.gl/RkPwy
At the time, I figured that 692 reviews couldn’t all be wrong. I did an 18 pound roast and it was perfect!
Thank you! Since Guinness is my drink of choice (not figure flattering, but I don’t drink much ;o) )I’m sure I’ll love this cake.
I followed this recipe for the first time this year:
http://goo.gl/RkPwy
At the time, I figured that 692 reviews couldn’t all be wrong. I did an 18 pound roast and it was perfect!
Thank you! Since Guinness is my drink of choice (not figure flattering, but I don’t drink much ;o) )I’m sure I’ll love this cake.
I followed this recipe for the first time this year:
http://goo.gl/RkPwy
At the time, I figured that 692 reviews couldn’t all be wrong. I did an 18 pound roast and it was perfect!
Wow! I’ve never been brave enough to do a big roast, but this looks great! Thanks for sharing.
And I’m sure you will love the Guinness cake. It’s really fab!
Wow! I’ve never been brave enough to do a big roast, but this looks great! Thanks for sharing.
And I’m sure you will love the Guinness cake. It’s really fab!
Wow! I’ve never been brave enough to do a big roast, but this looks great! Thanks for sharing.
And I’m sure you will love the Guinness cake. It’s really fab!
Wow! I’ve never been brave enough to do a big roast, but this looks great! Thanks for sharing.
And I’m sure you will love the Guinness cake. It’s really fab!
Wow! I’ve never been brave enough to do a big roast, but this looks great! Thanks for sharing.
And I’m sure you will love the Guinness cake. It’s really fab!
Thanks for the yummy virtual feast, Andrea. And thanks for your mothers little biscuit (ie cookie) recipe. I love things that you can make and give as gifts.
I have several desserts of choice to bring to someone’s house. If it’s a large gathering in summer (as it is here now), then I love making a fruit trifle (layers of cake, fruit, Jelly (ie jello) and custard. For a lunch or dinner it’s lemon tart —though not on Xmas day because then I prefer the traditional Christmas pudding. But I like lemon tart because it’s sweet and tangy but not cloying. The other choice is creme brulée, in favor at the moment because I’ve recently aquired a brulée torch. *g*
Thanks for the yummy virtual feast, Andrea. And thanks for your mothers little biscuit (ie cookie) recipe. I love things that you can make and give as gifts.
I have several desserts of choice to bring to someone’s house. If it’s a large gathering in summer (as it is here now), then I love making a fruit trifle (layers of cake, fruit, Jelly (ie jello) and custard. For a lunch or dinner it’s lemon tart —though not on Xmas day because then I prefer the traditional Christmas pudding. But I like lemon tart because it’s sweet and tangy but not cloying. The other choice is creme brulée, in favor at the moment because I’ve recently aquired a brulée torch. *g*
Thanks for the yummy virtual feast, Andrea. And thanks for your mothers little biscuit (ie cookie) recipe. I love things that you can make and give as gifts.
I have several desserts of choice to bring to someone’s house. If it’s a large gathering in summer (as it is here now), then I love making a fruit trifle (layers of cake, fruit, Jelly (ie jello) and custard. For a lunch or dinner it’s lemon tart —though not on Xmas day because then I prefer the traditional Christmas pudding. But I like lemon tart because it’s sweet and tangy but not cloying. The other choice is creme brulée, in favor at the moment because I’ve recently aquired a brulée torch. *g*
Thanks for the yummy virtual feast, Andrea. And thanks for your mothers little biscuit (ie cookie) recipe. I love things that you can make and give as gifts.
I have several desserts of choice to bring to someone’s house. If it’s a large gathering in summer (as it is here now), then I love making a fruit trifle (layers of cake, fruit, Jelly (ie jello) and custard. For a lunch or dinner it’s lemon tart —though not on Xmas day because then I prefer the traditional Christmas pudding. But I like lemon tart because it’s sweet and tangy but not cloying. The other choice is creme brulée, in favor at the moment because I’ve recently aquired a brulée torch. *g*
Thanks for the yummy virtual feast, Andrea. And thanks for your mothers little biscuit (ie cookie) recipe. I love things that you can make and give as gifts.
I have several desserts of choice to bring to someone’s house. If it’s a large gathering in summer (as it is here now), then I love making a fruit trifle (layers of cake, fruit, Jelly (ie jello) and custard. For a lunch or dinner it’s lemon tart —though not on Xmas day because then I prefer the traditional Christmas pudding. But I like lemon tart because it’s sweet and tangy but not cloying. The other choice is creme brulée, in favor at the moment because I’ve recently aquired a brulée torch. *g*
Ina Garten’s Cranberry Conserve, with two changes: dried cranberries instead of raisins, and no nuts. I never put nuts in anything I’m taking to a group meal.
Ina Garten’s Cranberry Conserve, with two changes: dried cranberries instead of raisins, and no nuts. I never put nuts in anything I’m taking to a group meal.
Ina Garten’s Cranberry Conserve, with two changes: dried cranberries instead of raisins, and no nuts. I never put nuts in anything I’m taking to a group meal.
Ina Garten’s Cranberry Conserve, with two changes: dried cranberries instead of raisins, and no nuts. I never put nuts in anything I’m taking to a group meal.
Ina Garten’s Cranberry Conserve, with two changes: dried cranberries instead of raisins, and no nuts. I never put nuts in anything I’m taking to a group meal.
Anne, the trifle and lemon tart sound wonderful. And creme brulee . . .to die for. How cool that you got the special torch. Hmm, I may have to add one to my kitchen tools!
Anne, the trifle and lemon tart sound wonderful. And creme brulee . . .to die for. How cool that you got the special torch. Hmm, I may have to add one to my kitchen tools!
Anne, the trifle and lemon tart sound wonderful. And creme brulee . . .to die for. How cool that you got the special torch. Hmm, I may have to add one to my kitchen tools!
Anne, the trifle and lemon tart sound wonderful. And creme brulee . . .to die for. How cool that you got the special torch. Hmm, I may have to add one to my kitchen tools!
Anne, the trifle and lemon tart sound wonderful. And creme brulee . . .to die for. How cool that you got the special torch. Hmm, I may have to add one to my kitchen tools!
Artemisia, I love conserves, especially as you can make a large batch and give it as gifts.
Artemisia, I love conserves, especially as you can make a large batch and give it as gifts.
Artemisia, I love conserves, especially as you can make a large batch and give it as gifts.
Artemisia, I love conserves, especially as you can make a large batch and give it as gifts.
Artemisia, I love conserves, especially as you can make a large batch and give it as gifts.