Merry merry merry merry merry merry Christmas! Yesterday, I spent the entire day making Christmas treats with my mom. This year we made my grandma’s butter cookies with walnuts, snickerdoodles, nut caramels, sugar cookies, and I also made a new recipe I’ll be posting about soon! After all the baking commenced, we went to look at a huge Christmas light display held in Reno every year, and then we grabbed beers and burgers for good measure. It was the perfect way to celebrate my day off after my last final exam!
Although I will not be active over the next couple of days due to Christmas, I wanted to post one last recipe if you’re looking for yet another thing to bake for neighbors and friends (: Around the holidays, I get a little cookied out (okay, sugared out in general), but every once in a while, I want to grab a piece of bread or pudding or something instead of another cookie. This year, I decided to make spice cake with my grandma’s penuche frosting. If you’ve never had penuche frosting before, 1. Um, why?, and 2. It’s this amazing, brown-sugar, caramely flavored frosting you make in 5 minutes on your stovetop. It’s a frosting I never remember to make enough, and when I do, I’m transported back into family dinners as a little kid, eating this frosting but not knowing quite what it was. And now I present it to you as I share some of my family nostalgia!
As I’ve shared in the past, Reno is higher-altitude, so I made my high-altitude cake recipe, but I also have adjustments to make it at sea-level. I like to use a different combination of spices each time in my cake, depending on what I have in my pantry at the time, but cinnamon always makes an appearance, because, well cinnamon. Feel free to add spices if you like reeeally spicy cake, or cut back if spices aren’t your thing. I love adding ginger, but you could always add a few grinds of black pepper and some cardamom for a chai-spiced cake, or you could add a little cayenne if you’re really feeling really crazy*. Do what feels right.
*Clearly, my idea of getting crazy is disappointing, but if you add a little whiskey or wine to your holiday-baking spree, I’d be supes proud.
P.S. This recipe is not exclusive to Christmas – it’s good year-round, especially in the fall! I just posted it at Christmas, because I’m missing my grandparents (: One of my favorite memories is making lefse with my grandma around the holidays for our traditional Norwegian dinner on Christmas Eve! This year, I didn’t get around to making any, so if you’re a fellow Norwegian (Norski? Norwegianite?) and have some laying around, send it my way!
XO Sara Lynn
*Song of the Day: Must Be Santa by She & Him