BAKING IS LOVE

Baking and the holidays go together like peanut butter & jelly. We reached out to the local experts and asked them to share some of their favorite recipes and pro-tips with us. What we received is an interesting mix of recipes from all over the world. Please enjoy & bake for the people you love.

buñuelos

Víctor Muñoz, Co-Owner of Víctor & Mika’s Bakery FB & IG @VictorMikaBakery

3 1/2 cups all-purpose flour 6 tablespoons butter (vegan butter) 1 teaspoon cinnamon 1/4 cup sugar 1/2 teaspoon coffee 1/4 teaspoon salt Vegetable oil for frying

TOPPING: 2 cups sugar 2 teaspoons cinnamon (more or less for taste)

In a large mixing bowl, combine all of the dough ingredients. Mix with whisk or fork in the beginning, then use hands to form dough. (Pro-tip: use half the water to add to dough, and slowly add the rest of the water.) Knead the dough until it’s a smooth ball, maybe five to eight minutes. Let dough rest in bowl for about twenty minutes covered.

During this time, preheat about an inch of vegetable oil in a large skillet to about 360-375 degrees. In a separate mixing bowl, combine your topping ingredients and whisk until well combined, set aside. Cut dough into 9 balls, and with a rolling pin roll out each ball into a flat round tortilla shaped disc. Once all balls are rolled out, take one flat round disk and carefully lay in the hot oil. Fry on each side for about 30 seconds. If air builds up in buñuelos while frying, use a large flat spatula to flatten the buñuelos to deflate the air. Once each side is cooked, drain the oil and immediately coat each side with the topping mixture. Repeat until all have been fried and coated well with topping mixture. This Mexican fritter is very popular at Christmas time.

FAVE HOLIDAY MEMORY: Growing up in Mexico, it was a tradition as a family to spend time together and enjoy each other. As a family, we would make Buñuelos, Mexican fritters, with my grandmother. She recently passed away at age 94.

homemade pumpkin spice latte

Lisbeth Pacheco-Rios, Owner/Roaster Ethos Coffee Roasters FB & IG @ethosroasters

1 cup whole milk 1 tablespoon brown sugar (optional, to taste) 2 tablespoons pumpkin puree (or more, to taste) 1 teaspoon pure vanilla extract 1/2 teaspoon pumpkin pie spice coffee

In a saucepan, place whole milk, brown sugar, pumpkin puree, and heat while stirring constantly until steamy (i.e. remove from heat just right before boiling). Add pure vanilla extract and pumpkin pie spice and mix well.

Brew a double-strength cup of coffee in your coffee maker (or make a pour-over!). Use 4 tablespoons (30 g by weight) of ground coffee per 8-oz (250 mL) cup of water. Always remember to use fresh beans (medium to dark roast coffees with nutty notes work best in this recipe) and grind fresh for the best experience.

Add your freshly brewed coffee to the milk mixture in the saucepan and whisk until frothy. Taste and add more sugar or spice if desired.

Pour into cups, and garnish with whipped cream and a sprinkle of cinnamon. Relax and enjoy every sip of your wholesome, homemade, and absolutely delicious Pumpkin Spice Latte! Enjoy as often as you’d like - this recipe, as written, has less than 100 calories per 8-oz serving. Have a wonderful holiday season! This is the perfect treat for winter coffee breaks! Homemade means you can use the best ingredients, skip all the artificial colors, flavors, and syrups… at a fraction of the cost of commercial drinks! No Espresso machine or fancy equipment needed - just high-quality ingredients.

PRO TIPS:

• Use your favorite non-dairy alternative - oat milk or nut milks work well in this recipe. • No pumpkin spice? Mix ground cinnamon, ginger, allspice, cloves, and nutmeg to create your own.

mini chocolate peppermint bundt cake

Rachel Cullen, Cocoa Cake Studio FB @cocoacakestudiolw IG @cocoa_cake_studio

2 cups granulated sugar 2 cups all-purpose flour 3/4 cup dark cocoa powder 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup buttermilk 2 large eggs 1/2 cup oil 1 teaspoon peppermint extract 1 cup hot coffee CHOCOLATE GANACHE: 1 cup heavy whipping cream 12-ounce bag dark semi sweet chocolate chips

PEPPERMINT BARK: 8 ounces dark chocolate chips 8 ounces white chocolate chips 1/4 teaspoon peppermint extract crushed peppermint candies

Preheat the oven to 350 degrees. Prepare your mini bundt cake molds by spraying with pan spray or grease with shortening, and lightly flour (tapping out excess). In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt, whisk to combine. Add the buttermilk, eggs, oil, and peppermint extract, whisk to combine. Add the hot coffee and whisk until combined, scraping the bottom of the bowl thoroughly. Pour into prepared bundt pan molds and bake for 15-20 minutes (ovens may vary). Insert toothpick for doneness, there should be no cake batter on pick, slight crumbs are ok. Remove from oven, let sit for 10 minutes, then flip out of pan and cool completely.

GANACHE: Over medium-high heat, bring heavy cream to simmer. Pour over the chocolate chips, let sit for 2-3 minutes. Gently whisk to combine until smooth. Set aside.

PEPPERMINT BARK: Gradually melt your chocolates in separate bowls, you can microwave at 20-second intervals, and stir. Once melted, add the peppermint extract to the white chocolate and stir. Pour the dark chocolate on a piece of parchment paper, let set completely (can put in fridge to set faster). Spread the white chocolate over the dark chocolate and immediately sprinkle the crushed peppermint candies over top, let it set up completely.

ASSEMBLE: Set mini bundt on desired serving platter and with a spoon or squeeze bottle, slowly drizzle the chocolate ganache over top in zig zags. Break peppermint bark into shards and place them in the middle of each bundt. Serve and ENJOY!!

PRO TIP:

• This can also be made in a full bundt version, baking time will vary, start at 40 minutes and check from there. • If you don’t have buttermilk at home, don’t fret! You can substitute it with whole milk and either vinegar or lemon juice. For each 1 cup of buttermilk, replace it with 1 cup of whole milk and 1 tablespoon of vinegar or lemon juice, allow to sit for a few minutes, then stir before adding to your recipe.

FAVE HOLIDAY MEMORY: One of my favorite holiday treats is a warm snickerdoodle using a recipe from an old farmers cookbook. Our family has some favorite little cookie and candy recipes that we would make with my Mom around the holidays. I get a lot of my baking experience from her family and hope to continue the tradition with my own family.

cinnamon rolls

Meghin Magliano, Baking Brewer from Craft + Kitchen FB @cklakeland IG @craftandkitchenlakeland

3 1/4 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons baking powder 1/4 cup sugar 1 teaspoon salt 12 ounces of Diver Down

FILLING: 1/2 cup butter, softened 2 tablespoons cinnamon 1/4 teaspoon nutmeg 1/4 cup brown sugar 1/2 cup white sugar ICING: 4 tablespoons butter, softened 4 tablespoons cream cheese 2 cups powdered sugar 1 teaspoon vanilla extract 1-3 tablespoon of Diver Down or milk

Preheat oven to 350.

For the dough: In a large bowl or stand mixer, whisk the flour, baking soda, baking powder, sugar, and salt. Slowly pour Diver Down until a ball of dough forms. On a lightly floured surface using floured hands, knead the dough for about 3 minutes. If the dough is super sticky, just add more flour. Allow dough to rest for about 5 minutes while you get filling ready.

Make the filling: In a small bowl mix together the butter, cinnamon, nutmeg, brown and white sugars until a paste forms.

Roll the dough out into a large rectangle. Evenly spread the paste on top (I use a spoon and my fingers). Roll up the dough tightly and cut into 10-12 even rolls. Arrange in a lightly greased 9-inch round cake pan or pie dish. Bake for 25-30 minutes or until the tops are golden brown.

Make icing: In a small bowl whisk together the butter and cream cheese until combined. Add the powdered sugar and vanilla. Slowly add a tablespoon at a time of your beer or milk until you reach the consistency you like. Pour the icing over the cinnamon rolls in an even layer. Enjoy immediately with friends and family!

PRO TIPS:

• I use Diver Down because I love the rich, malty, caramel flavors it offers but feel free to use any Red Ale, Brown Ale or even Lager. • You will use a full can of Diver Down in your dough. If you have another can you’d like to use, add it to your icing and enjoy the rest for yourself, otherwise milk is fine. • You can also make these into mini rolls by cutting your rectangle in half before rolling up tightly. I do this a lot, especially if I’m making these with other items so everyone can snack on them. • To make ahead: make the cinnamon rolls, place in the pan, cover and refrigerate until ready to bake, up to two days.

carambola galette

Gio Favilli, Chef/Owner Casita Verde FB @CasitaVerdeLkld IG @mi.casita.verde

1 1/2 cups|200 grams all-purpose flour 2 tablespoons turbinado sugar, plus more to sprinkle on top of dough 1/2 teaspoon salt, plus more to taste 8 tablespoons cold, unsalted butter, cubed 1/4 cup ice water 2 tablespoons pineapple jelly (or any jam/jelly of your liking) 2-3 carambolas (star fruits) cut crosswise and seeded 1 large egg, lightly beaten

Giovanna Favilli Chef/Owner of Casita Verde

In a large bowl whisk together the flour, sugar, and 1/2 teaspoon salt. Add 8 tablespoons butter into the flour mixture and with your fingers, pinch the butter into the flour, mixing until the mixture looks and feels like wet sand. Add the water and mix with your hands until a dough begins to form. Remove from the bowl and finish kneading on your work surface. Form the dough into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes.

Meanwhile, slice and de-seed your star fruit and beat your egg in a small bowl.

Heat oven to 400 degrees. On a lightly floured work surface, roll the dough into a 12-inch circle. Transfer to a parchment paper-lined baking sheet and spread the jam into an even layer over the dough and top with the star fruit, leaving a 1-inch border. Fold the edge over the filling all the way around, making pleats (it should look rustic). Brush the edges of the galette with the egg wash, sprinkle with turbinado sugar, and bake for about 40 minutes, or until the crust is golden brown. Cool slightly and serve.

PRO TIP:

When making dough, I always prefer to mix in the butter with my hands. You can always use a food processor but you are looking for bits of butter no larger than a pea, so working it in with your fingers gives you more control.

FAVE HOLIDAY MEMORY: One year my family and I flew to Nicaragua to stay with my grandparents for the holidays. When we arrived my abuelita (whose father was from Palestine) had a feast waiting for us. My abuelito had butchered a goat from the farm and used it to make us Arroz Arabe - one of my favorite things to eat as a kid. The memory of the smell coming from that kitchen is something I will never forget.

low-carb/gluten-free pumpkin roll

Darla Markley, No Guilt Baking Company at CounterCulture Lakeland FB & IG @noguiltbakingcompany

3/4 cups finely ground almond flour 2/3 cup pumpkin purée 1 cup low-carb sweetener 3 eggs separated (room temperature) 1/2 teaspoon xanthan or guar gum 1/4 teaspoon baking soda 2 teaspoons baking powder 4 tablespoons unsalted butter (melted) 1/4 teaspoon salt 2 teaspoons vanilla 2 teaspoons pumpkin pie spice 1/4 teaspoon rubbed sage 1/4 teaspoon cream of tartar 1/4 cup water FILLING INGREDIENTS: 8 ounces mascarpone (room temperature) 4 ounces cream cheese (room temperature) 1/4 cup heavy cream 1/2 teaspoon vanilla 1/2 teaspoon pumpkin pie spice 3/4 cup powdered low-carb sweetener (save 1/4 cup to sprinkle over finished roll)

You will need: 10x15 jelly roll pan lined with lightly oiled (cooking spray) parchment paper. Preheat oven to 325 degrees.

In mixer bowl add egg whites and cream of tartar and beat until stiff peaks form.

In a separate medium bowl, combine egg yolks with remaining cake ingredients and mix until batter is smooth.

Once egg whites are stiff, gently fold the cake batter mixture into egg whites and mix until well blended (careful not to over mix as it will deflate your egg whites). Spread batter into prepared jelly roll plan and tap it gently on the counter to even out the batter (again not too much). Bake for about 15 minutes. The cake should be golden and springy to touch. Set aside to cool. While the cake is cooling, add all the filling ingredients into a mixer bowl and beat on high speed until smooth.

Once the cake is completely cool, spread an even layer of filling on the cake and gently roll the narrow edge toward the other narrow edge. Sprinkle with remaining powdered sweetener, garnish with nuts or berries if you like. Chill about one hour before serving.

PRO TIP:

• When baking with no gluten flours, use carbonated water to give your cake a lighter texture. • I use Allulose, but Monkfruit or Swerve works fine as a low carb sweetener.

Sugar Cookies

Diana Cortes-Blanquicet - Pastry Chef at DOU Bakehouse FB & IG @doubakehouse

500 grams all-purpose flour 300 grams cold, unsalted butter (cut in cubes) 160 grams powdered sugar 2 large eggs 2 teaspoons of desired flavor (optional)

In an electric mixer fitted with the paddle attachment, place flour and cold butter. Start mixing at low speed until it looks like sand. Add the powdered sugar and integrate. Add eggs and flavoring (if using) and mix until dough comes together.

Flatten the dough, cover it with plastic wrap and let it rest in the refrigerator for at least 30 minutes.

Preheat oven to 350 degrees. Dust the work surface with flour so the dough doesn’t stick. Using a rolling pin, roll dough to about 1/2 inch thickness. Cut into desired shapes and place on a parchment-lined baking sheet. Bake for about 10 minutes or until the cookies have a light golden color. Once cooled, they are ready to decorate with icing or fondant.

PRO TIP:

• Freeze your cookies before baking them so they don’t lose their shape. • You can flavor them with peppermint, cinnamon, lemon, and even color the dough to make them extra pretty!

FAVE HOLIDAY TRADITION: We love to make Christmas Cookies and eat them throughout the holidays! This year we will be making gingerbread cookie ornaments to decorate our Christmas tree. The house will smell delicious!

carrot cake

Amy Sexson. Original recipe creator, unknown! I’ve been baking this cake for friends and family since 2001.

3 sticks, plus 1 tablespoon butter 2 cups sugar 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 1 teaspoon salt 4 large eggs 1 teaspoon vanilla 3 cups grated carrots 1 cup chopped toasted pecans (optional)

FROSTING: 16 ounces cream cheese 2 sticks butter 8 cups powdered sugar 2 teaspoons vanilla

Preheat oven to 350 degrees. Butter 3 (9-inch) cake pans with 1 tablespoon butter. Line the bottoms with parchment paper, set aside.

In a stand mixer or large bowl with a hand mixer, cream the butter until light and fluffy. Add the sugar and beat. In a medium bowl, combine flour, baking soda, cinnamon, salt and mix well.

Add dry ingredients in batches, alternating with the eggs, beating well after the addition of each. Add the vanilla and mix. Add carrots and beat on medium speed until incorporated. Fold in nuts. Divide between 3 pans and bake until set and a toothpick inserted into the middle comes out clean, about 25-30 minutes. Remove from oven and lest rest in pans for 10 minutes. Remove from pans and let cool completely.

For the frosting: In a large bowl, cream together the cream cheese and butter until light and fluffy. Add sugar gradually, beating constantly. Add vanilla.

PRO TIPS:

• Use fresh carrots and grate them yourself, do not use the pre-shredded from the store. • I like to whip my frosting a little longer, it becomes super fluffy. If you have any left over after icing the cake, freeze it. You never know when a container of cream cheese frosting will come in handy! • Make sure to use room temperature ingredients.

mallorca

Gabriella Vigoreaux, Chef/Owner of Vicky G’s FB: Vicky G’s IG @hola_vick

1 1/2 teaspoons active dry yeast 1/2 cup whole milk 1/2 cup (1 stick) + 2 tablespoons butter, melted and cooled 1/3 cup granulated sugar 4 large egg yolks 1 tablespoon lemon zest 1 teaspoon vanilla extract 1 teaspoon kosher salt 1/3 cup granulated sugar 3 cups all-purpose flour powdered sugar

In a large bowl, combine yeast and 1/2 cup water. Let sit for five minutes, or until dissolved.

To the yeast mixture, add milk, 1/2 cup melted butter, sugar, egg yolks, lemon zest, vanilla extract, and salt; whisk to combine. Add flour and stir with a wooden spoon until the dough just comes together. Turn out onto a floured surface and knead until tacky. If the dough is TOO sticky, add more flour, 1 tablespoon at a time. (You can also do this step in a stand mixer using the dough hook attachment, then knead on the counter.) Transfer to a bowl and cover with a clean kitchen towel. Let rise in a warm spot for two hours, or until doubled in size. (Alternatively, punch down and transfer to the fridge and let rise overnight.)

Once doubled, punch dough down and turn out onto a floured surface. Roll out to a rectangle 1/4 inch thick. Lightly brush with 1 tablespoon melted butter. Use a sharp knife, pizza wheel or dough cutter and make six vertical strips. Roll each strip into a spiral, tucking the ends under the bun.

Place mallorcas on a parchment-lined baking sheet and let rise again for 45 minutes. Brush with remaining 1 tablespoon melted butter and bake for 15 to 18 minutes until just beginning to brown. Allow to cool and dust with powdered sugar.

PRO TIP:

• I prefer to let this dough rise in the fridge overnight, as it will be much easier to roll out the next morning.

These fluffy sweet rolls can be found in bakeries all over Puerto Rico. They are delicious dunked in coffee and day-old rolls are traditionally stuffed with ham and cheese and pressed into sandwiches!

cranberry conserve

Cheryl Daniels, Heirloom Jams FB & IG @heirloomjams

4 cups fresh cranberries 1 1/2 cups orange juice 1/2 cup water 3 cups sugar 1/2 teaspoon ground cardamom 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger 1 apple, diced 1/2 cup golden raisins 1/2 cup walnuts, diced

Prepare canner, jars, and lids. Place a saucer in your freezer.

In a large preserving pot or deep, stainless steel saucepan, combine cranberries, orange juice, water, cardamom, nutmeg, ginger, and cinnamon. Bring to a boil and then simmer at the lowest temperature, covered, while you prepare the rest of the ingredients or about 10 minutes.

Add sugar, return to a boil over medium-high heat, stirring frequently until mixture thickens, about 1015 minutes. Add diced apples, nuts and raisins to conserve and cook, stirring constantly for about 5 more minutes. Remove from the heat and gel test by placing a small amount of the jam on the frozen plate. Put the plate back in the freezer for 1 minute. Push jam with your finger, if it wrinkles a bit it is done.

If the gel stage has been reached, skim off any foam and stir in cinnamon and ground ginger. Spoon your jam into hot jars, leaving 1/4 inch headspace. Remove air bubbles and wipe rim. Center lid on jar, screw band down until resistance is met, then increase to fingertip tight. Place jars in canner, making sure they are completely covered with water by at least one inch. Cover pot and bring to a boil for 15 minutes. Turn heat off, remove the lid, and let sit for 5 minutes. Carefully remove jars with a jar lifter and place them on a rack where they can be undisturbed for 24 hours.

PRO TIP:

• Refrigerate any jars if their lids don’t pop down. • You can also spice up your conserve by adding 1/4 cup of your favorite liqueur.

gingerbread folk

Benjamin Vickers, Chef/Owner Honeycomb Bread Bakers FB & IG @honeycombbread

3 sticks butter (337g) 2 cups brown sugar (442g) 1 cup molasses (337g) 3 eggs (150g) 1/3 cup water (80g) 7 3/4 cups all-purpose flour (1115g) 2 tablespoons ginger (12g) 1 1/2 teaspoons baking soda (5g) 2 teaspoons salt (5g) 2 teaspoons cinnamon (5g) 2 teaspoons nutmeg (5g) 2 teaspoons allspice (5g)

Using a stand mixer with the paddle attachment, cream together the butter, sugar and molasses on medium speed until light and fluffy, scraping the sides of the bowl as needed. Add eggs and water and stir on low speed to break up the eggs, but not fully incorporate. Continue on slow speed and add the rest of the ingredients. Mix on slow speed until a smooth mass forms. Take out the dough and press into a baking sheet lined with plastic wrap. Cover with more plastic wrap and chill for about 2 hours to firm up.

When the dough is ready, preheat oven to 350 degrees and prepare a clean countertop with a bit of flour, rolling pin, a soft pastry brush, and your cookie cutters. Turn out the dough onto a flour-dusted counter. Cut it in half if you’d like to work with a smaller portion and keep the other half in the fridge. Roll the dough, applying flour as needed to prevent sticking, to about 1/4 inch thickness. Brush off the excess flour and cut out cookie shapes. Lay these on a parchment lined baking sheet with a little room between cookies to allow for spread. Bake 12-15 minutes, rotating the pans halfway to allow for even browning. The dough can be carefully gathered and re-rolled one time after resting for a bit in the fridge.

Once the cookies are baked and cooled, decorate into Gingerfolk using an icing made of 1 part water and 5 parts powdered sugar. Stir the icing to get out the lumps, and apply with a spoon or piping bag.

ABOUT THIS RECIPE: This is every baker’s favorite time of year. The festive season is an excellent excuse to break out your most special and indulgent recipes and get a little messy in the bakeshop; and what’s not to love when your cookies are literally smiling back at you? We love selling Gingerfolk at Honeycomb and get requests for them even deep into January. I hope your family will love them too.

caramel apple pie cheesecake

Deborah Rossick, Chef/Owner at Baked. FB & IG @bakedlakeland

CARAMEL APPLES: 4 medium apples 3 tablespoons water 2 tablespoons butter 1 teaspoon cinnamon 1/3 cup sugar 1 tablespoon + 1 teaspoon cornstarch 2 tablespoons water cream cheese

CRUMBLE TOPPING: 1/3 cup brown sugar, packed 1/2 teaspoon cinnamon 4 tablespoons unsalted butter, melted 2/3 cup + 1 tablespoon CHEESECAKE CRUST: 9 ounces graham cracker crumbs 2 tablespoons sugar 2 teaspoons cinnamon 4 ounces butter, melted

CHEESECAKE FILLING: 32 ounces (4 blocks very soft) all-purpose flour

9 ounces sugar 2 tablespoons flour 2 teaspoons vanilla 2 tablespoons caramel sauce (your favorite) 4 eggs (room temperature) Caramel apples (from above) Crumb Topping (from above) 2 tablespoons heavy whipping cream

CARAMEL APPLES: Peel, core, and slice apples. In a saucepan over medium heat, melt butter, and cinnamon. Stir in apples, sugar and 3 tablespoons water. Cover and cook stirring occasionally for 4-6 minutes or until very slightly softened. In a small dish combine cornstarch and 2 tablespoons water. Add to pan while stirring and continue to cook until apples are soft (not mushy) and filling is thickened. Let bubble 1 minute. Cool. Once completely cooled, cut into very small pieces (I put the apples in a bowl and use a pizza cutter in a back and forth motion to dice them).

CRUMBLE TOPPING: In a small bowl, combine brown sugar and cinnamon. Pour in melted butter and stir. Add flour and stir until evenly combined. The mixture should be forming crumbs and hold together when pinched.

Preheat oven to 325°F (163°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a small bowl, combine the crust ingredients. Press the mixture into the bottom and up the sides of the springform pan. Bake the crust for 10 minutes, then set aside to cool. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.

Reduce oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until well combined and smooth. Be sure to use a low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. Add the vanilla extract and mix on low speed until well combined. Add eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined. Add minced apples and caramel sauce and mix well. Add heavy whipping cream and mix until just combined. Pour the cheesecake batter into the crust. Top evenly with the crumble topping.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan. Bake for 1 hour 15 minutes. The center should be set, but still jiggly. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours, or overnight. Remove the cheesecake from the springform pan and place on a serving dish. Refrigerate cheesecake until ready to serve.

PRO TIP:

• My best tip for any baker is to not get discouraged. Baking is an art, and one that takes practice... just love the process and enjoy the result. No matter what it looks like. • Scatter crumble recipe over top of cakes, breads, and fruit desserts before baking. Top with powdered sugar for serving.

FAVE HOLIDAY MEMORY: Making spritz cookies with my sister. She is the one who taught me how to bake at an early age and continues to support me as I grow.

tembleque

Beverly and Jose Rivera the Chef/Owners of Dundee Bakery FB @DundeebakeryLlc IG @dundee_bakery

half a gallon of fresh milk 1 can coconut cream 12 ounces granulated sugar pinch of salt 2 cinnamon sticks 8 ounces cornstarch cinnamon for garnish

In a saucepan over medium heat, add milk, coconut cream, sugar, salt, and cinnamon and bring to a boil. Remove 2 cups of milk and add cornstarch. Mix thoroughly and add back to pot. Stir constantly until it takes the desired consistency. Pour into small dishes and let it rest in the refrigerator. Sprinkle with cinnamon to taste.

Tembleque is one of the most popular desserts on Puerto Rican tables.

PRO TIP: • If you want the tembleque to be firmer, add more cornstarch.

FAVE HOLIDAY TRADITION: Cooking and baking for friends and having them over to the house. Seeing people enjoy what they’ve made makes them very happy. Jennifer Reese, Owner of The Celebration Baking Company FB @thecelebrationbakingcompany IG @celebrationbaking

4 cups powdered sugar 2 1/2 tablespoons of meringue powder (can be found in craft stores and online) 1/4 teaspoon of peppermint extract 6-10 tablespoons water (depending on the consistency you want to achieve)

Using a stand mixer or hand mixer, mix all ingredients together until you get desired consistency.

PRO TIPS:

• Pop your cookie sheet with your cut-out cookies in the freezer for about ten minutes before placing in the oven. This will help your cookies keep their shape while baking. • If possible, color your royal icing a few hours in advance of using it. Too much food color can often add a bitter aftertaste to your cookies. Since icing deepens in color over time and after drying, you may not need as much food color as you think to achieve that perfect shade of Christmas red. • I like to err on my icing being a little too thick. If I need to thin it out, I add a little water. If you start with your icing too thin and decide you need to thicken it, adding more powdered sugar will lighten the color of your icing, and it won’t match the cookies that you have already iced. • You can also add peppermint flavor to your cookie batter. For each batch of dough (which makes approximately 24 cookies) we add 1 tsp. of peppermint extract.

FAVE CHRISTMAS MEMORY: Baking cookies with my brother and sister for Santa, and waking up Christmas morning to find a plate full of crumbs, an empty glass of milk, and a note telling us how much he enjoyed our sweet treats.

danish wedding cookies

Carissa Hughes of Gourmet Goodies Bake Shop FB @GourmetGoodies IG @gourmetgoodieswinterhaven

1 cup sifted all-purpose flour 1/2 cup soft butter 1 cup finely chopped pecans 2 tablespoons sugar pinch of salt 1 teaspoon vanilla powdered sugar

Preheat oven to 375 degrees.

In a large bowl, combine all ingredients except powdered sugar. With hands, mix until thoroughly blended. Refrigerate 30 minutes.

Using hand or small scooper, roll dough into balls 1 1/4 inch in diameter. Place 1 inch apart on ungreased cookie sheets. Bake 15-20 minutes or until cookies are set but not brown. Let stand 1 minute before removing from cookie sheet. Remove to wire rack, cool slightly. Roll cookie in powdered sugar while warm and serve.

Yields 20 cookies per batch, can be doubled.

Best Digital: Social Media 2017 Best Design: Cover 2018 Best Redesign 2018 Best Writing: Feature 2019 Best Advertisement: For a Client 2019 Best Photography: Cover 2019 Best Writing: Humor 2020 Best Digital: Social Media 2020

Haven distributes 16,104 copies a month with 8,604 mailed to homes and 7,500 copies available at select locations throughout east Polk County. LKLD Haven distributes 13,500 copies a month with 7,701 mailed to homes and 5,800 copies available at select locations throughout Lakeland. For advertising info contact Christine@destroyermedia.com