Pull-Apart Sausage Roll Wreath

A simple, but impressive appetizer of pork sausage wrapped in puff pastry, served with a cranberry apple sauce. Fun to share with friends at your Christmas or New Year’s Eve party

For the sauce:
2 cups (200 grams) fresh cranberries, rinsed
1 cup (250 grams) unsweetened applesauce
1/2 teaspoon ground cinnamon
Small pinch nutmeg
2 tablespoons granulated sugar
4 tablespoons water

For the sausage rolls:
10 ounces (285 grams) pork sausage meat (removed from casing)
Puff pastry, defrosted * see note
1 egg beaten with a little milk
Black and white sesame seeds (optional)

• For the sauce: Add the cranberries, applesauce, cinnamon, nutmeg, sugar and water in a pan
• Bring to a simmer over medium heat
• When bubbling, turn down to low and cook, stirring until all the cranberries pop. 
• If it is too thick, add more water until you reach your desired consistency. 
• Taste and add more sugar if needed. 
• Remove from the heat and set aside.
• For the sausage roll: Preheat oven to 400°F/200°C. 
• Cover a large baking sheet with parchment/baking paper.
• Dust a clean work surfacet with flour 
• Roll out the puff pastry to a 4 x 24 inch (10 x 60 cm) rectangle, with the long edges closest to you. Depending on the size of your pastry, you may need to cut and piece the pastry together to make it longer
• Place the sausage meat down the length of the pastry at the edge closest to you 
• Take the edge closest to you and roll over the meat to create a nice roll
• Don’t overlap the pastry too much, just a little and trim off the rest. 
• Press the seam to seal and make sure it is on the bottom. 
• Transfer the roll to the baking sheet with the edge of the pastry on the bottom 
• Shape into a circle, sealing the ends together as best you can.
• With a sharp knife or kitchen shears, cut the pastry every 2-inches (5 cm) along on the top and a little down the sides of the entire length of the roll, just to reveal the meat.
• Brush with the rest of the egg wash all over the pastry
• Sprinkle with sesame seeds. 
• Bake for 30-35 minutes until the pastry is golden brown.
• When removed from the oven allow to rest before serving.

Recipe: Culinary Ginger

Tip of the Week...

Christmas Cranberry Pound Cake

A delicious and easy Christmas dessert recipe. This decadent pound cake is packed with cranberries and has a white chocolate and cream cheese frosting! 

1 1/2 cups plus 3 Tablespoons cake flour-sifted 
1/2 teaspoon baking powder
Pinch of salt
1 cup cranberries (fresh or thawed)
5 oz white chocolate chunk
1/2 cup unsalted butter-softened at room temperature
1 1/2 cups sugar 
1/2 cup heavy cream
1/2 cup mascarpone cheese
3 eggs
1 teaspoon vanilla extract
2 Tablespoons browned butter

Frosting:
1/4 cup unsalted butter-

4 oz.cream cheese-softened
1 1/2 cups powdered sugar (or more to make it thick enough to spread on top of the cake)
1 teaspoon vanilla extract

Garnish:
handful dried cranberries
1 tablespoon vegetable oil
1/2 cup white chocolate chips

• Preheat the convection air oven to 325 F 
• If you don’t have convection air oven raise the temperature to 350 F and you will have to rotate the pan half way through the baking time
• Butter and flour 8.5 x 4.5 x 3 (or 9 x 5 x 3 )inches loaf pan and line it with parchment paper.
• Combine cake flour, baking powder and salt and sift it three times, set aside.
• In a small sauce pan over medium heat brown 2.5 Tbsp butter until it’s nice amber color
• Remove the foam and set aside to cool.
• Whisk the egg with vanilla extract and set aside.
• Mix the butter on medium speed until it’s creamy
• Slowly add sugar and continue beating until it’s creamy.
• Add heavy cream and mascarpone, and beat on medium speed.
• Turn mixer on low speed and gradually add dry ingredients alternately with eggs.
• Add handful flour in chocolate chunks and toss them to cover evenly. 
• Toss cranberries with a handful flour to cover them completely.
• Add chocolate chunks in the batter and stir well, then gently stir in cranberries
• Pour the batter into prepared loaf pan, smooth the top 
• Gently tap the pan on working surface to remove the air bubbles.
• With a butter knife draw a line down the center of the pound cake 
• Pour browned butter into the line.
• Bake until the top of the cake is golden brown and a toothpick inserted comes out clean (about 55 to 65 minutes). 
•  If you don’t have convection air oven, baking time might be about 10 minutes longer. 
• If the top starts browning too much tent the cake with aluminum foil
• Cool the cake in the pan for 15 minutes, then remove from the pan and cool on the rack.
• When the cake is completely cooled prepare the glaze.
• With a mixer, cream together softened butter and cream cheese until smooth. 
• Slowly add in powdered sugar and beat until smooth, mix in vanilla extract. 
• Spread on top of the cake.
• Place the cake in the fridge until the frosting is set.
• When the frosting is set melt 1/2 cup white chocolate chips with 1 tablespoon vegetable oil in a small sauce pan over low heat until it’s smooth( cool if it’s too thin)
• Sprinkle the cake with dried cranberries and drizzle with chocolate. 
• You can drizzle the chocolate with a spoon or transfer it into small zip-lock bag, cut off the corner and pipe the chocolate over the cake

Note: If you are using frozen cranberries, thaw them first, rinse with cold water until the water is clear, drain the cranberries and then dry them on paper towel.

Recipe: OMG Chocolate Desserts

Chocolate Peppermint Rice Krispie Treats

A super easy dessert that everyone will love? They’re the perfect combination of gooey and crunchy!

5-6 C. Kellogg's Rice Krispies
1 10.5 oz package of Peppermint Marshmallows
4 tbs. butter
4 oz. chocolate chips or chocolate candy melts, any brand (white chocolate looks pretty too)
5 candy canes, crushed

• Line a 9x13 baking dish with parchment paper or spray with some non-stick cooking spray.
• Melt the butter and peppermint marshmallows on low heat stirring frequently until melted.
• Once they have completely melted, pour in the Rice Krispie cereal
• Stir well coating all the Rice Krispies.
• Quickly pour the mixture in the baking dish and press down evenly.
• Pour the chocolate chips into a small microwave safe dish
• Heat in 20 second increments, stirring every 20 seconds until melted.
• Remove from the microwave and let cool a few minutes.
• Scoop the melted chocolate into a sandwich bag and snip the corner of the baggie
• Gently squeeze the chocolate out of the sandwich bag over the Rice Krispie treats.
• It doesn't have to be perfect
• Lastly sprinkle with the crushed candy canes.
• They will stick on top of the melted chocolate.
• Cut evenly into squares.
• Store in an airtight container for 4-5 days.

Recipe: A Cultivated Nest

Christmas Kiss Cookies

These rich chocolate cookies are covered in Christmas sprinkles and topped with a Hershey's kiss!

 1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
1 egg yolk, at room temperature
2 Tablespoons milk
1 teaspoon vanilla extract
3/4 cup sprinkles
25 Hershey’s Kisses, unwrapped

• Preheat the oven to 350 degrees F. 
• Line two baking sheets with parchment paper and set aside.
• In a small bowl, whisk together the flour, cocoa, and salt. Set aside.
• In the bowl of a stand mixer or using a handheld mixer, beat the butter on medium-high speed until smooth, about 1 minute. 
• Add the sugar and beat on medium-high speed until creamed, about 2 minutes. 
• Add the egg yolk, milk, and vanilla extract, and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined.
• Pour the sprinkles into a small bowl. 
• Roll the balls of dough, about 3 teaspoons of dough per cookie
• Roll each ball into the sprinkles to coat. 
• Place the dough balls on the prepared baking sheet, 2 inches apart.
• Bake the cookies for 10-12 minutes.
• Remove the cookies from the oven and gently press a chocolate kiss into the center of each cookie. Allow the cookies to cool on the baking sheet for 5 minutes. 
• Transfer the cookies to a wire rack to cool completely.

Recipe: What Megans Making

Chocolate Cupcakes with Peppermint Cream Cheese Frosting

Fudgy chocolate cupcakes with a smooth, cool peppermint cream cheese frosting, drizzled with chocolate and studded with crushed peppermint candy on top.

3/4 cup + 2 tablespoons (105g) all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (200g) granulated white sugar
1/4 cup + 2 tablespoons (30g) unsweetened cocoa powder
1/2 teaspoon salt
1/4 cup vegetable oil
1 large egg, room temperature
2 teaspoons vanilla extract
1/2 cup sour cream
1 teaspoon espresso powder or instant coffee granules
1/2 cup boiling water

Peppermint Cream Cheese Frosting:
1/4 cup (1/2 stick) unsalted butter, room temperature
4oz cream cheese, room temperature
1/4 teaspoon vanilla extract
1/8 teaspoon peppermint extract
2 cups confectioners’ sugar (powdered sugar), sifted

Topping:
1/2 cup semisweet chocolate chips, melted
Crushed peppermint candy for garnish

• Preheat oven to 350 degrees F. 
• Line a cupcake pan with baking cups.
• In a large bowl, whisk together the flour, baking soda, baking powder,sugar, cocoa and salt. 
• In a small bowl, whisk together oil, egg, vanilla and sour cream. 
• Gently stir into dry ingredients, until just moistened. 
• Dissolve instant espresso or coffee in the boiling water and stir into batter. 
• Batter will be thin and liquidy. 
• Distribute all of the batter between 14 baking cups, about 3 tablespoons batter per cupcake 
• Bake for 16-18 minutes, or until an inserted toothpick comes out clean or with just a few moist crumbs. 
• Cool completely on a wire rack before frosting.
• For the Frosting:With an electric mixer, beat butter and cream cheese on medium speed until smooth
• Add vanilla and peppermint until you reach your desired flavor. 
• Gradually beat in powdered sugar until incorporated. 
• Beat on medium speed for about 3 minutes, until smooth and creamy. 
• Pipe onto cooled cupcakes.
• For the Topping:Melt chocolate chips. 
• Stir until smooth. 
• Transfer to a plastic sandwich baggie, snip off the corner and drizzle on top of cupcakes. 
• Garnish with crushed candy cane.

Recipe : Lindsay Ann Bakes

Eggnog Milk Shake

A yummy, creamy, dreamy eggnog shake! You can make this with or without a shot of rum, depending on who you’re mixing it for. Makes an awesome cocktail for the adults and a fun, sweet dessert for the kiddos!

for one eggnog shake:

3 large scoops vanilla ice cream
1 cup premium eggnog
1/4 teaspoon nutmeg
1 shot rum (optional) OR 1/4 teaspoon rum extract (for non-alcoholic version)
sweetened whipped cream for topping
sprinkles (or more nutmeg) for garnish

• Place ice cream, eggnog, nutmeg, and rum/rum extract in the bowl of a blender.
• Blend until smooth.
• Pour into a tall glass.
• Top with whipped cream and nutmeg/sprinkles.
• Serve with a cute straw.

Recipe: Chin Deep

Cranberry and Pear Pies

These cute and festive pies make a good warm dessert or a tangy alternative to mince pies

350g plain flour
85g ground almonds
140g caster sugar, plus extra to decorate
225g butter, chopped
1 egg, beaten

For the filling:

400g cranberries, fresh or frozen
50g caster sugar
25g cornflour
325g jar orange curd
450g just-ripe pears, peeled, cored and chopped

• To make the almond pastry, tip the flour, almonds and sugar into a food processor
• Pulse in the butter until the mixture resembles breadcrumbs. 
• Pulse in up to 5 tbsp cold water until mixture comes together as a dough. 
• Wrap in cling film and chill for 1 hr. 
• To make the filling, tip the cranberries into a pan with the sugar and cornflour and stir well. 
• Stir in the orange curd, then cook for a few mins until thickened. 
• Add the pears and cook a few mins more, stirring frequently. Cool. 
• Heat oven to 190C/170C fan/gas 5 with a large baking sheet inside. 
• Roll out the pastry and use to line 8 x 10cm individual Yorkshire pudding tins or 10cm individual tart tins 
• Spoon in the cooled filling. 
• Roll out the rest of the dough and stamp out 4 x 9cm rounds to make lids. 
• Cut out the centres with a medium star cutter. 
• Carefully cover half the pies with the pastry lids and place the stars on a baking tray. 
• Crimp the edges of each pie with your finger and thumb. 
• Brush the pies and stars with the egg then dredge with sugar. 
• Bake the stars for 8-10 mins and the pies for 15-20 mins until golden.
• Dredge with more sugar once out of the oven. 
• Place a star on the open pies and serve with cream or ice cream

Recipe : BBC Good Food 

Fruity Candy Popcorn

AKA: Jello Popcorn! An unusual fruity concoction which is easy to make and sweet to eat
You can certainly eat this un-baked as well and it’s just soft and gooey, but definitely bake it if you’re going to pack it up for giving, or serve it as party food so it will be light and crunchy.

8 cups popped popcorn
1/4 C butter (that’s half a stick)
3 T light corn syrup (honey is a good substitute)
1/2 C sugar
1 3.5oz box jello, any flavor (not the sugar free kind)

• Preheat oven to 300°F. 
• Line a jelly roll pan with foil or parchment. 
• If using foil, spray lightly with non-stick spray and set aside. 
• Place popcorn in an extra large mixing bowl.
• Place butter and syrup in a sauce pan on medium heat. 
• Stir until butter is melted. 
• Add sugar and Jello and stir to combine.
• Increase heat and bring to a boil, then reduce heat so it just simmers. 
• Continue simmering for 5 minutes.
• After the sugar mixture simmers for 5 minutes, immediately pour over popcorn in bowl. Be careful, it’s super hot!! 
• Mix right away and keep stirring so everything gets well coated. 
• Spread mixture onto prepared pan and spread out evenly.
• Pop in the oven and bake for about 10 minutes.
• Remove the pan from the oven and let cool to room temp. 
• Then break into pieces and enjoy! 

Recipe: Our Best Bites

Chocolate Peppermint Bark

This chocolate peppermint bark is super quick and easy to make. Don't pay a fortune for it in stores! Just make your own.

8 ounces milk or semi-sweet chocolate
8 ounces white chocolate
1/4 cup crushed peppermints, small and large pieces

• Line a cookie sheet with parchment paper. Set aside.
• Fill two saucepans about 1/3 of the way full with water. 
• Bring to a rolling boil, then lower the temperature a bit so it's a low boil. 
• Place a heat safe glass bowl over top of each saucepan. 
• Be sure the bottom of the bowl does not touch the top of the water.
• Place one kind of chocolate in each of the two bowls. 
• Keep the water hot so the chocolate can melt. 
• Once each chocolate is smooth, spoon them alternately onto the cookie sheet
• Continue to spoon onto the cookie sheet until all the chocolate is gone. 
• Take a butter knife and drag it slowly though the colours to create the marble effect. 
• Toss the peppermints over top. 
• Place bark in the fridge for an hour or two to allow it to set up. 
• Snap the pieces by hand, or cut with a knife.

Recipe: Cravings of a Lunatic

Christmas Wreath Veggie Tray

What a fun, festive idea... and, you can do so many variations with the veggies!

Source: Pinterest

Decorated Santa Cookies

Break out your star-shaped cookie cutter—it’s just what you need to make decorated Santa cookies!

1 1/2 cups powdered sugar
1 cup unsalted butter softened
1 tsp pure vanilla extract
1 tsp almond extract
1 egg
3 cups flour
2 tsp baking powder
cookie cutter star-shaped

16 oz container white icing ready-made
red sugar crystals
1 tube black gel icing
18 - 20 candies cinnamon or red mini candy-coated chocolate
1/2 cup mini marshmallows

• In a large mixing bowl, mix powdered sugar, butter, vanilla extract, almond extract and egg. 
• Stir flour and baking powder together and add to wet ingredients. 
• Mix until just combined then flatten the dough into a disc. 
• Wrap the dough with plastic wrap and refrigerate for at least 1 hour.
• Preheat oven to 375 degrees and line 2 cookie sheets with parchment paper. 
• Unwrap the dough and roll out on a lightly floured surface about ¼" thick.
• Cut as many stars as possible from the dough, dipping the cookie cutter in flour before cutting each cookie. 
• Remove the scraps then transfer the stars onto prepared cookie sheets. 
• Shape the scraps into a cohesive ball, add more dough then continue to roll and cut until no dough remains.
• Prior to baking, bend one tip of each star over slightly to form Santa’s hat. 
• Bake each batch of cookies 7–8 minutes then allow them to cool completely before decorating.
• To decorate, coat the top of each cookie completely in white icing. 
• Don’t worry about making it smooth—the more swoops and swirls the better! 
• Sprinkle or dip the ‘hat’ in red sugar crystals, being careful not to get any on other areas. 
• Use a butter knife to scrape the icing from a small area under the hat for Santa’s face.
• Place 2 small dots of black gel icing in the area where the icing has been removed then place a red candy on the face to form a nose. 
• Add a small dab of white icing to one side of a mini marshmallow and place it on the end of the hat to make a pom-pom. 
• Repeat with all remaining cookies. 
• Enjoy!

Recipe: Everyday Dishes

Almond Delight Macaroons

A cookie that combines Coconut, Almonds and Chocolate... my favourite sweet flavour combination. Delicious.

3 egg whites
1/2 cup granulated sugar
1/2 tsp almond extract
2 cups unsweetened desiccated medium coconut
1 tbsp all-purpose flour
16 dark chocolate–covered almonds
3 oz dark chocolate, melted
1/4 cup sliced almonds

• In bowl, whisk together egg whites, sugar and almond extract 
• Stir in coconut and flour. 
• Let stand until liquid is absorbed, about 5 minutes.
• Roll by heaping 1 tbsp into 16 balls. 
• Press 1 chocolate-covered almond into centre of each 
• Reshape mixture around almond to cover completely. 
• Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets. 
• Bake in 300ºF (150ºC) oven until starting to brown on top for 20 to 25 minutes. 
• Let cool on pan on rack.
• Drizzle macaroons with melted chocolate. 
• Overlap 3 almond slices on top of each. 
• Refrigerate until chocolate is set, about 15 minutes.  
• To Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.

Recipe:  Canadian Living

White Chocolate Lemon Truffles

Deliciously sweet and creamy with a pronounced lemon flavor. They have a melt-in-your-mouth texture, and the addition of the sugar coating gives a nice texture contrast. Wonderful for an edible homemade gift

1/3 cup plus 1 Tbsp. heavy cream
grated zest of 1 lemon
9 ounces good quality white chocolate, finely chopped
pinch of salt
1/4 cup (1/2 stick) unsalted butter, cut into thin slices
2 tsp. freshly-squeezed, strained lemon juice
granulated Sugar, for coating

• In small, heavy, non-aluminum saucepan, combine the heavy cream and lemon zest.
• Over low heat, heat until cream comes to a simmer, stirring occasionally.
• Remove from heat, cover tightly and let sit for 20 minutes.
• Combine the white chocolate, salt, and butter in medium heatproof bowl.
• Remove the cover from the cream and reheat over low heat, stirring occasionally, until it reaches a simmer.
• Remove from heat.
• Strain through fine-meshed strainer into white chocolate mixture.
• Press down on the lemon zest left in the strainer to extract all the liquid from it.
• Place white chocolate mixture over a pot of warm water on low heat (water should not touch bottom of bowl).
• Stir the chocolate frequently just until almost melted.
• Remove the bowl from the warm pot.
• Stir until the chocolate is melted and smooth.
• *White chocolate can be difficult when melting. If there are small lumps of white chocolate use a food processor and process the mixture at high speed just until smooth
• Stir in lemon juice.
• Transfer the mixture to a small bowl.
• Chill at least 4 hours, covering tightly when cold.
• To make truffles: Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base.
• Roll in sugar until well-coated.
• Store truffles airtight in refrigerator for up to one week or freeze for longer storage.
• To serve, remove from refrigerator 15 to 20 minutes prior to serving time.
• Let stand at room temperature, covered, until serving time.

Recipe: What Megan's Making

White Chocolate Chip Eggnog Muffins

The perfect combination..These are scrumptious soft muffins that are full of eggnog flavors and a touch of white chocolate. 

2¼ cups of flour
1 Tbsp baking powder
¼ tsp baking soda
¼ tsp salt
½ tsp ground nutmeg, (+more for sprinkling on top)
1 cup of brown sugar
¼ cup vegetable oil
1 cup of Silk Holiday Nog
1 egg
1 tsp rum extract
¾ cup of white chocolate chip

• Preheat the oven to 400 and grease a muffin baking pan. 
• In a large mixing bowl, whisk egg, sugar, rum extract, oil and Silk. 
• Sift in flour, nutmeg, salt, baking powder and baking soda. 
• Whisk together just until all combined and smooth. 
• Fold in white chocolate chips. 
• Fill muffin pan cups ¾ full of batter. 
• Grate a little more nutmeg on top. 
• Bake for 18­-20 minutes, until the toothpick inserted in the center comes out clean. 

**Tip: You can use regular eggnog but change flour amount to 2 cups since eggnog is thinner than holiday nog.**

Recipe: Will Cook for Smiles

Gingerbread Waffles

Easy-to-make Gingerbread Waffles. A comforting breakfast for a winter morning and perfect for the Christmas season

2 cups all-purpose flour
2 tablespoons granulated white sugar
2 teaspoons ground ginger
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 cups lowfat buttermilk
3 tablespoons canola oil
3 tablespoons molasses
2 large eggs, lightly beaten
One 4-ounce container of applesauce (or 1/2 cup)

• In a medium bowl, whisk together dry ingredients (through cinnamon).
• Combine remaining ingredients in a separate bowl. 
• Add wet mixture to dry, stirring just until combined.
• Coat a waffle iron with cooking spray and preheat. 
• Spoon batter onto hot waffle iron, spreading batter to edges. 
• Cook for 5 minutes, or until steaming stops. 
• Repeat procedure with remaining batter. 
• Serve with warmed maple syrup.

Recipe: Recipe Girl

Hazelnut Mochaccino Fudge

Fudge is a great idea for a yummy homemade Christmas gift. Using sweetened condensed milk, coffee and choocolate means this fudge is a cinch to make

1 cup (250 mL) hazelnuts
1 tbsp (15 mL) instant coffee granules
2 tsp (10 mL) vanilla
10 oz (283 g) bittersweet chocolate, chopped
1 can sweetened condensed milk
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) baking soda
1 pinch salt

• Line 8-inch (2 L) square metal cake pan with parchment paper; set aside.
• Spread hazelnuts on rimmed baking sheet. 
• Bake in 350 degrees F (180 degrees C) oven until fragrant, about 6 minutes. 
• Rub in towel to remove skins. 
• Chop and set aside.
• In small bowl, dissolve coffee granules in vanilla.
• In heatproof bowl over saucepan of hot (not boiling water), melt chocolate, condensed milk, coffee mixture, cinnamon, baking soda and salt, stirring until almost melted but a few small pieces remain.
• Remove from heat. Stir until smooth. 
• Stir in hazelnuts. Spread in prepared pan. 
• Refrigerate until set, about 2 hours.
• Remove fudge from pan. 
• Using knife dipped in hot water, cut into 1-inch (2.5 cm) squares. 
• Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks

Recipe: Canadian Living

Orange Ricotta Cookies with Dark Chocolate

Chocolate and orange always reminds me of Christmas-probably because of the big chocolate orange candy we get in our stocking every year. Love those! These orange ricotta cookies are soft and cakey. After they cool, you spread each cookie with an orange glaze and drizzle them with dark chocolate.

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup unsalted butter, softened
2 cups granulated sugar
2 large eggs
2 cups ricotta cheese
3 tablespoons fresh orange juice
1 orange, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons orange juice
1 cup chopped dark chocolate, melted

• Preheat the oven to 375 degrees F. 
• Line a large baking sheet with parchment paper or a silicone baking mat. 
• Set aside.
• In a medium bowl combine the flour, baking powder, and salt. 
• Whisk until ingredients are combined. Set aside.
• In the bowl of a stand mixer, combine butter and the sugar. 
• Beat the until light and fluffy, about 3 minutes. 
• Add the eggs, one at a time, until incorporated. 
• Add the ricotta cheese, orange juice, and orange zest. Beat to combine.
• Stir in the dry ingredients. 
• Spoon the dough (about 1 tablespoon for each cookie) onto the baking sheets. 
• Bake for 12-15 minutes, until slightly golden at the edges. 
• Remove from the oven and let the cookies rest on the baking sheet for 2 minutes. 
• Transfer to a wire rack and cool completely.
• To glaze the cookies: combine the powdered sugar and orange juice in a small bowl 
• Whisk until smooth. 
• Spoon about 1/2-teaspoon onto each cookie 
• Use the back of the spoon to gently spread. 
• Let glaze harden for about five minutes. 
• Drizzle cookies with dark chocolate and let the cookies set 

Recipe: Two Peas and their Pod

Candy Cane Coffee Cake

This delicious recipe is from the award-winning Betty Crocker’s Best Christmas Cookbook. Braided and fruit-filled, these shapely coffee cakes are perfect for entertaining or giving as gifts. 

2 packages regular or quick active dry yeast
1/2 cup warm water (105°F to 115°F)
1 1/4 cups buttermilk
2 eggs
5 1/2 to 6 cups Gold Medal® Better for Bread™ flour or Gold Medal® all-purpose flour
1/2 cup butter or margarine, softened
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons salt
1 1/2 cups chopped dried apricots
1 1/2 cups chopped drained maraschino cherries
Coffee Cake Glaze
1 1/2 cups red cinnamon candies, if desired

• Dissolve yeast in warm water in large bowl. 
• Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. 
• Beat with electric mixer on low speed 30 seconds, scraping bowl constantly. 
• Beat on medium speed 2 minutes, scraping bowl occasionally. 
• Stir in enough remaining flour to make dough easy to handle. Dough should be soft and slightly sticky.
• Grease 3 cookie sheets. 
• Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic. 
• Divide dough into 3 equal parts. 
• Roll one part into rectangle, 15x9 inches. 
• Place rectangle on cookie sheet.
• Mix apricots and chopped cherries. 
• Spread one-third of the apricot mixture in a strip about 2 1/2 inches wide lengthwise down center of rectangle. 
• Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to filling. 
• Fold strips over filling, overlapping and crossing in center. 
• Carefully stretch dough until 22 inches long; curve one end to form top of cane. 
• Repeat with remaining 2 parts of dough. 
• Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
• Heat oven to 375°F. 
• Bake 20 to 25 minutes or until golden brown. 
• Drizzle Glaze over warm coffee cakes. 
• Decorate with cinnamon candies.

Recipe: Betty Crocker

Double Peppermint Cupcakes

1/2 cup butter, room temperature

1 cup granulated sugar

2 eggs

1/2 teaspoon peppermint extract

2 cups all purpose flour

1 1/2 teaspoons baking powder

2/3 cup International Delight peppermint coffee creamer

1 1/2 cups butter, room temperature

4 1/2 cups powdered sugar

1-2 drops peppermint extract

2-4 tablespoons International Delight peppermint coffee creamer

• Heat the oven to 350F. Line 14-15 cupcake cups with paper cups. 
• Set aside.
• Beat together the butter and granulated sugar until light and fluffy 
• Stir in the peppermint extract and the 2 eggs, beating well after each addition.
• Alternately, stir in the flour and baking powder with the peppermint creamer. 
• Stir until just combined.
• Spoon the batter into the prepared baking cups and bake in preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.
• Remove the cupcakes from the oven and cool completely on a wire rack before frosting them.
• When the cupcakes are cooled, make the frosting.
• Beat the butter until light and fluffy 
• Stir in few drops of peppermint extract and 2 tablespoons for peppermint creamer.
• Gently beat in the powder sugar, a little at a time.
• When all the sugar is added, beat well
• If you think your frosting is too thick, add a few more teaspoons of peppermint creamer until you reach desired consistency.
• Spoon the frosting into a piping bag fitted with a frosting tip and frost the cooled cupcakes. 

Recipe: Roxana's Home Baking

Chocolate Peppermint Biscotti

1/2 cup unsalted butter (softened)
1 1/4 cup granulated sugar
3/4 cups cocoa powder
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
2 cups all purpose flour
1 1/2 cup semi sweet chocolate chips
4oz white chocolate
2 candy canes (crushed)

• Preheat oven to 350
• In a large mixing bowl cream the butter and sugar.
• Mix in the cocoa powder.
• Mix in the eggs until well combined.
• Add salt and baking soda and mix well.
• Add flour and mix until combined.
• Stir in chocolate chips.
• Form dough into a loaf shape about 12x4"
• Bake on a silicone baking mat or parchment cookie sheet for 30 minutes.
• Slice the loaf into 3/4-1" slices and bake for 5 more minutes with the cut side down.
• Flip the cookies and bake 5 more minutes.
• Let cool.
• Drizzle the the top of each biscotti with the melted white chocolate
• Sprinkle with crushed candy canes.
• Allow to set up before storing in a sealed container.

Recipe: Back For Seconds

Apricot Fruitcake

This moist, spice-less fruitcake is not nearly as heavily flavored as dark fruitcake. Since no spices or molasses are used this cake relies purely on the flavor of the dried fruits.

2 1/2 cups water
1 1/2 cups light raisins or sultana raisins
2 cup dried apricots chopped
1/4 cup sugar
1 cup butter
1 cup sugar
4 ounces cream cheese 1/2 cup
4 eggs
2 1/2 cups all purpose flour
1 tsp baking powder
1 pound glace cherries chopped
1 pound mixed dried fruit
1 1/2 tsp vanilla extract

• In a medium saucepan combine the water, apricots, 1/4 cup sugar and raisins and simmer slowly for 30 minutes.
• Set aside to cool completely to room temperature.
• Cream the butter, cream cheese, vanilla extract and 1 cup of sugar until light and fluffy.
• Beat in the eggs, one at a time, beating well after each addition.
• Sift together the flour and baking powder.
• Fold half of the dry ingredients into the creamed mixture.
• Fold in the cooled boiled apricot mixture.
• Fold in the remaining dry ingredients.
• Fold in the cherries and dried fruit.
• Bake in a greased and floured tube pan or 2 greased and parchment lined small loaf pans at 325 degrees F for about an hour or until toothpick inserted in the center comes out clean.
• Cool in the pan/s for a 10 minutes before turning out onto a wire rack to cool completely.
• Store in a cake tin or other airtight container.
• Freezes well

Recipe: Rock Recipes

Peppermint Pattie Brownies

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
2/3 cup chocolate chips

Peppermint Pattie Layer
2 cups powdered sugar
1 1/2 tablespoons unsalted butter, softened
3 tablespoons evaporated milk
1/4 teaspoon vegetable oil
1/4 teaspoon vanilla extract
1/4 teaspoon peppermint extract

Ganache
3.5 ounces dark chocolate, chopped
2.5 tablespoons heavy cream

• Preheat oven to 350 degrees F.  
• Grease an 8x8 baking pan with butter or nonstick spray. 
• In a large bowl, combine melted butter with sugar and vanilla extract
• Whisk until combined and almost smooth. 
• Whisk in each egg one at a time, stirring until a smooth batter forms. 
• Add in flour, cocoa powder, baking soda and salt, stirring until combined. 
• Fold in chocolate chips. 
• Spread batter in the 8x8 baking dish and bake for 25-30 minutes until set. 
• Remove and let cool.
• While brownies are cooling, combine powdered sugar, butter, milk, vegetable oil, vanilla and peppermint extracts  
• Beat until smooth and creamy. 
• Pour over brownies and spread in an even layer with a spoon or spatula. 
• Place in the refrigerator until set, about 30 minutes.   
• To make ganache, heat heavy cream until warm and pour it over chopped chocolate. 
• Stir for a few minutes until totally combined, smooth and creamy. 
• Spread over the top of the peppermint layer or cut brownies first and spoon over top.

Recipe : How Sweet It Is