Access Hollywood Live: Dean McDermott’s Holiday Tasty Treats!
First Published: December 13, 2010 2:50 PM EST Credit: Access Hollywood
LOS ANGELES, Calif. -- Dean McDermott stops by Access Hollywood Live to share some of his favorite recipes for holiday treats!
Red Velvet Whoopie Pies:
For cakes: 2 1/2 cups all purpose flour 2 cups sugar 1 tablespoon cocoa 1 teaspoon salt 1 teaspoon baking soda 2 eggs 1 1/2 cups oil 1 cup buttermilk 1 tablespoon vinegar 1 teaspoon vanilla 2 oz. red food coloring
- Preheat oven to 350 degrees. - Grease and flour two 8 inch pans - Lightly stir eggs in a medium bowl with a wire whisk. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. - Place all the dry ingredients in your mixing bowl and stir together really well with another wire whisk. -Add wet ingredients to the dry ingredients and mix on medium-high heat for about a minute or until completely combined. -Spoon 1/4 cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway throught baking, until tops are puffed and cakes spring back when touched (11 to 13 minutes). -Transfer with a metal spatula to a cooling rack to cool completely.
-Then make filling
For Filling: -1 Stick (1 1/2 cup) unsalted butter, softened - 1 1/4 cups confectioners sugar -2 cups marshmallow cream 1 teaspoon vanilla
-Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth (about 3 minutes).
Cream Cheese Frosting: 8oz cream cheese, room temp. 1 cup butter, room temp. 1 teaspoon vanilla 6 cups confectioner’s sugar
-Sift sugar and set aside -Beat cream cheese and butter on high until creamy. Add vanilla -Add the sugar in batches. Scrape the sides in between each addition of sugar.
Assemble pies: Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
Peppermint Bark Baklava
Ingredients: 3/4 pound chopped walmuts. 1 teaspoon ground cinnamon 1 (16 ounce) package phyllo dough 1 cup butter, melted 1 cup white sugar 1 cup water 1/2 cup honey 1 teaspoon vanilla extract 1 teaspoon grated lemon zest 1/4 cup choc chips 1/4 cup chopped candy canes
Directions -Preheat oven to 350 degrees. Butter a 9x13 inch baking dish. -Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out. -Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through the bottom of the dish) into four long rows, then (nine times) diagnolly to make 36 diamond shapes. -Preheat oven 50 minutes, until golden and crisp. -While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes. -Remove the baklava from the oven and immediately spoon the syrup over it and dust with powdered sugar and red and green sprinkels. Let cool completely before serving. Store uncovered.
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