Recipes From Magnolia Table Cookbook
GINGERBREAD BUNDT CAKE Magnolia Table Cookbook Cook 45 Min. / Makes 6-8 Servings
2 cups All Purpose Flour • 2 tsp Baking Powder 1 tsp Salt • 1½ tsp Ground Ginger 1½ tsp Ground Cinnamon • ¼ tsp Ground Cloves 1 cup Unsalted Butter, softened • ¾ cup Sugar ¹/³ cup Brown Sugar • 3 Eggs ½ cup Molasses • 2 tsp Vanilla Extract ¾ cup Buttermilk CREAM CHEESE GLAZE: 4 oz Cream Cheese, softened • ½ cup Unsalted Butter, softened 1 tsp Vanilla Extract • 1 cup Powdered Sugar ½ cup Milk, room temperature
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Preheat oven to 350 degrees. In a medium bowl, whisk flour, baking powder, salt, and spices. Set aside. Using a stand mixer, cream the butter, sugar, and brown sugar together on medium-high speed for about 2–3 minutes.
STEP TWO
Reduce to low speed, and add room temperature eggs, molasses, and vanilla, and mix until fully incorporated. Rotate adding flour mixture and buttermilk, starting and ending with flour. Mix just until incorporated. Spray Bundt cake pan with nonstick baking spray that contains flour, and evenly pour batter into pan and tap pan gently on the countertop to remove air bubbles.
STEP THREE
Bake for approximately 40–45 minutes. To make the glaze, cream the butter, cream cheese, and vanilla extract together until smooth. Add powdered sugar and slowly pour in milk. Mix until well combined. Once cake has fully baked, let sit in pan to cool for 5–10 minutes, then flip cake onto a cooling rack. Drizzle glaze over the top of the cooled cake.
CHOCOLATE SHORTBREAD COOKIES Magnolia Table Cookbook Cook 12 Min. / Makes about 2 dozen cookies
1 cup Unsalted Butter, softened 1 ½ cup Dark Brown Sugar 2 Eggs, room temperature 2 tsp Vanilla Extract 2 cups + 6 T All Purpose Flour 1 cup Cocoa ½ tsp baking soda ½ tsp Salt Finish: ¼ cup Powdered Sugar
STEP ONE
Preheat oven to 350 degrees. Using a stand mixer fitted with paddle, cream together butter and brown sugar. Beat together the egg and vanilla extract, and slowly pour into the mixer on medium-low speed until well incorporated. Add dry ingredients and let mix until chocolate dough is formed, about 1 minute.
STEP TWO
Portion dough into 2 oz. Tbsp balls, and place in refrigerator for 30 minutes. On a baking sheet lined with parchment paper, place dough balls 3–4 inches apart, and press with cookie stamp until dough reaches the edge of the stamp. Gently peel the dough off the stamp and place back on cookie sheet release.
STEP THREE
Bake for 12 minutes. Let sit on pan to cool for 5 minutes before transferring to a cooling rack. Once cookies have completely cooled, dust with powdered sugar to finish.
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