I love cardamom. It is by far, bar none, my favorite spice. Second to that is nutmeg, so if I have the opportunity to combine the two, I am all for it. AND I love bundt pans because you can make really cool looking cakes without frosting — and you all saw evidence of how untalented I am at frosting the other day. I bought myself this bundt pan for my birthday this week and really like the pattern. Just a sprinkling of powdered sugar and this Cardamom Nutmeg Spiced Bundt Cake really pops. Very straight forward recipe and extraordinarily pleased at the outcome.
sweets
And what would a CSPS Christmas be without some dressed up nuts? This year, I made Honey gingerbread ones, with almonds, cashews and pecans (but any combination of nuts will do). These are a little sweeter than some of my sweet and spicy ones, but still very delicious. Let them absolutely cool completely before bagging them up, otherwise they will stick together and get totally hard.
In the run-up to Christmas, I have been making a few more homemade gifts. While I usually stick with making fudge, this year, I also made these chocolates. Rumkulgeln are a pretty staple German Christmas item, and the Eierlikörkugeln (Eggnog Balls) is a modification of that recipe. Note that these do have alcohol in them that has not burned of… certainly far from getting you drunk, but a noticeable taste, if you are alcohol-averse.
You know me, bars are almost as popular in my world as cookies, whether it be shortbread crumble bars or brownies or in this case, blondies. Very delicious. Just the right amount of spice cut my the vanilla of the white chocolate chips. A great addition to a holiday cookie platter and ready in under and hour, start to finish. Yummy!