The holiday season is a time for fun and festive bakery treats. It’s also a time catch up on new trends and opportunities and capitalize on new tastes. Many of this year’s trending recipes are new versions of classic dishes. We’ve scoured the internet to find some of our favorite new holiday baking recipes. As always, putting your own twist on these examples will help your bakery to be unique and differentiate yourself from the competition.
INGREDIENTS
Fudge Layer
1 can (14 oz) dulce de leche (caramelized sweetened condensed milk)
1 bag (12 oz) semisweet chocolate chips (2 cups)
1 teaspoon vanilla
2 cups caramel popcorn
Caramel Layer
25 caramels, unwrapped
2 tablespoons whipping cream
¼ teaspoon kosher (coarse) salt
1 ½ cups caramel popcorn
DIRECTIONS
Line bottom and sides of 8-inch square pan with foil, leaving edges of foil hanging over 2 sides of pan for easy removal later; spray foil with cooking spray.
In 2-quart saucepan, heat dulce de leche and chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth (mixture will be very thick); remove from heat. Quickly stir in vanilla. Stir in 2 cups caramel popcorn. Spread in pan.
In medium microwavable bowl, microwave caramels and cream uncovered on High 2 minutes, stirring every 30 seconds, until melted and smooth. Very slowly pour caramel mixture over fudge layer, and gently spread to cover. Sprinkle with salt and 1 1/2 cups caramel popcorn; press gently so it sticks. Refrigerate until firm, about 2 hours. Cut into 1-inch squares (8 rows by 8 rows). Store covered in refrigerator.
Individual Chocolate Melting Cakes
INGREDIENTS
10 ounces semisweet or bittersweet chocolate, chopped
4 tablespoons unsalted butter
5 eggs
1/2cup sugar
3/4cup all-purpose flour
1 1/2teaspoons baking powder
1/8teaspoon salt
caramel sauce
coffee ice cream
DIRECTIONS
Heat oven to 325° F. Lightly coat a 12-cup muffin tin with vegetable cooking spray.
Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from heat.
In another large bowl, beat the eggs and sugar at medium-high speed until light and fluffy. Add the flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.
Divide the batter evenly into 8 muffin tins and bake until the cakes have just cooked through, about 15 minutes.
The cakes will still look a bit moist on top. Remove from the oven and let cool 5 minutes. Serve warm with the caramel sauce and ice cream.
Peppermint Pattie Stuffed Chocolate Cookies
INGREDIENTS
1 box chocolate cake mix
1 tsp. baking powder
2 large eggs
1/2 c. canola oil
14 York Peppermint Pattie Minis
Sprinkles, for decorating
DIRECTIONS
Preheat oven to 350 degrees F and line two baking sheets with parchment. In a large bowl, whisk together cake mix and baking powder. In another bowl, whisk together eggs and oil. Add wet ingredients to dry and stir until fully combined.
Using your hands, form small balls of dough. Flatten a ball, then place a Peppermint Patty in the center and fold dough over to completely cover. Transfer to baking sheet and repeat with remaining dough (you should have enough for about 14 cookies).
Sprinkle with sprinkles and bake until cooked through, 8 to 10 minutes. Let cool slightly on baking sheet, then transfer to a wire rack to let cool completely.
The holidays can be a great time to increase your bakery's profitability. It’s important you do everything possible to promote not only your new and best selling items but also the tried and true classics that keep your customers coming back. Putting time into social media marketing campaigns and creating customer reward programs will help your business to gain an edge on the competition. Free samples are a great way to introduce new tastes and get customers hooked on new products. It’s also an ideal avenue to determine which items should become a part of your everyday menu. If you’re looking to gain an advantage on the competition this holiday season, consider a merchant cash advance from Quikstone Capital Solutions.
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