Sugar-Dusted Macaroon Trees

This classic cookie takes on the shape of a snow-dusted evergreen. Festive and fun, these Easy Vanilla Sugar Dusted Macaroon Trees are such a treat.

2 1/2 cups finely shredded unsweetened coconut
3/4 cup granulated sugar
2 large egg whites, lightly beaten
5 teaspoons pure vanilla extract
Pinch of salt
Confectioners' sugar, for dusting

• Preheat oven to 350 degrees. 
• Combine coconut, granulated sugar, egg whites, vanilla, and salt in a large bowl
• Form 2 tablespoons of the mixture at a time into 2-inch-tall trees with your hands  
• Use your fingertips to make pointed tops. 
• Transfer each tree to a parchment-lined baking sheet, spacing them 1 inch apart.
• Bake until edges are golden and trees are firm, 12 to 14 minutes. 
• Let cool on baking sheet on a wire rack at least 15 minutes. 
• Cookies can be made up to 1 day ahead  
• Dust with confectioners' sugar just before serving.

Recipe: Martha Stewart

Festive New York-Style Cheesecake

This Cheesecake topped off with fresh raspberries, mint leaves, chocolate shavings and dusted with powdered sugar is just perfect for the holidays!

Crust:

2 Cups graham wafers finely crushed
1/4 Cup granulated white sugar
1/2 Cup butter melted

Filling:

5 8 oz packs cream cheese room temperature (use full fat, not reduced or fat free cream cheese)
1 Cup granulated white sugar
3 Tablespoons plain flour
5 large eggs
1/3 Cup heavy whipping cream
1 Teaspoon vanilla extract

Topping:

1 Cup heavy whipping cream
2 Tablespoon granulated white sugar
raspberries
Mint leaves
Chocolate shavings
Icing sugar for dusting

• Grease a 9 inch spring form pan. 
• Preheat oven to 350 degrees with rack in center of oven.
• In a medium sized bowl combine the graham wafer crumbs, sugar, and melted butter. 
• Press the crumbs evenly over the bottom and about 1 inch up the sides of the spring form pan. 
• Cover and refrigerate while you make the filling.
• For Filling:In bowl of your electric mixer place the cream cheese, sugar, and flour. 
• Beat on medium speed until smooth. 
• As you are mixing, scrape down the sides as needed. 
• Add the eggs, one at a time, beating well after each addition. 
• Scrape down the sides of the bowl. 
• Add the whipping cream and vanilla extract and beat until incorporated. 
• Remove the crust from the refrigerator and pour in the filling. 
• Place the cheesecake pan in the oven.
• Bake for 15 minutes and then lower the oven temperature to 250 degrees F 
• Continue to bake for about another 60-90 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. 
• The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly. 
• Remove from oven and place on a wire rack to cool.
• Let cool completely. 
• Refrigerate this cake overnight for best results.

Recipe: Julia's Cuisine

Maraschino Cherry Shortbread Cookies

Make these classic shortbread cookies with red bits of Maraschino cherries, and you will get a beautiful Christmas dessert. These colorful Christmas cookies are the simplest recipe to follow, and a sweet way to celebrate with your family!

1 cup unsalted butter- room temperature
1/2 cup powdered sugar
1/2 tablespoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
3/4 cup maraschino cherries-chopped(spread cherries on paper towel to drain well or you can use dried maraschino cherries)
2/3 cup chocolate chips

• Mix flour and salt, set aside.
• Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar 
• Mix in vanilla.
• Add flour and salt mixture and mix until it starts forming larger clumps.
• Mix in chocolate chips and maraschino cherries.
• Form the dough into the log and press it well or it will crumble when you slice the cookies (the log should be about 2 inch thick) 
• Wrap it in the plastic wrap and chill in the fridge for at least 1-2 hour.
• Preheat the oven to 325 F and line baking sheet with parchment paper.
• Cut the log into 1/4 or 1/3 inch thick slices (if the slices crumbles, press it back together with your hands) 
• Place them onto baking sheet with one inch of space between.
• Bake the cookies 10– 15 minutes (until they just start to turn lightly golden brown on top)
• Let them cool for 5 minutes on a baking sheet before transfer them to a rack to cool 

Recipe : OMG Chocolate Desserts

Nutella Puff Pastry Christmas Tree

This easy and pretty Nutella Puff Pastry Christmas Tree is so flaky and buttery, with the sweet hazelnut-chocolate flavor of Nutella and just a tiny bit of salt. It’s the perfect pull-apart sweet treat for Christmas!

For the Pastry
¼ cup Nutella, room temperature
Pinch of salt
2 sheets (17 ounces) frozen puff pastry dough, thawed
1 egg plus 1 tablespoon water, beaten
1 tablespoon confectioner’s sugar
¼ cup Nutella, room temperature
Pinch of coarse salt

• Mix the Nutella and salt for the pastry together in a small bowl. Set aside.
• On a sheet of parchment paper, lay out the sheets of puff pastry dough, one directly on top of the other.
• With a small, sharp knife, lightly score a triangle shape into the dough. 
• Once you are happy with the shape, cut away the remaining puff pastry and set it aside for later use.
• Remove the top triangle of dough and set it aside. 
• Spread the Nutella evenly on the bottom triangle, leaving about ¼ inch around the edges. 
• Replace the top triangle of pastry.
• Lightly score two lines down the middle of the tree, to create a ½ inch thick “tree trunk.” 
• Do not cut these lines; they are just guides.
• Starting from the base of the triangle, make the branches by cutting horizontally through the pastry, starting at the scored guidelines, and going all the way through to the outer edge of the triangle. 
• Continue cutting lines ¾ inches apart, to make ¾ inch strips on both sides of the “tree trunk,” until you are about one inch away from the top.
• Gently twist each branch away from you, 2-4 times, until all of the branches are twisted
• Using the leftover puff pastry, cut two small rectangles, about 1×2 inches. 
• Spread Nutella between the two rectangles, and sandwich them together. Tuck this rectangle into the base of the tree.
• Gently lift the edges of the parchment paper to transfer the paper along with the tree onto a baking sheet. 
• If any parchment hangs over the edges of the baking sheet, trim it away with clean kitchen scissors. Lightly brush the top of the pastry with the egg and water mixture.
• Bake the tree at 400°F for 15 minutes, or until the top is golden-brown and the pastry is puffed up.
• Transfer the baked puff pastry Christmas tree to a cooling rack. 
• Once it has cooled, sift confectioners sugar evenly over the top.
• For the optional dip, simply swirl the Nutella into a small dip bowl, and sprinkle it with coarse salt.
• Serve immediately.

Recipe: Easy Weeknight Recipes

Cranberry-Pecan Bundt Cake

This fabulous cream cheese pound cake gets a holiday twist with dried cranberries and pecans and is subtly spiced with cinnamon and ginger, topped with a praline frosting.

1 cup dried cranberries
3 cups cake flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
1½ cups unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 eggs, at room temperature
2 teaspoons vanilla extract
¼ teaspoon salt
½ cup chopped pecans

For the Praline Frosting:
½ cup light brown sugar
¼ cup unsalted butter
3 tablespoons whole milk
1 teaspoon vanilla extract
1 cup powdered sugar

• Place the dried cranberries in a small saucepan and cover with water.
• Bring to a simmer over medium heat, then turn off the heat, cover, and leave to steep
• Preheat oven to 325 degrees F.
• Grease and flour a standard-size 12-cup Bundt pan.
• Sift the cake flour, cinnamon and ginger into a large bowl; set aside.
• Using an electric mixer, beat the cream cheese and butter on medium speed until combined and soft, about 2 minutes.
• Add the sugar continue to beat on medium speed, until the mixture is very light and fluffy, about 5 minutes.
• Add the eggs one at a time, beating until each one is completely incorporated before adding the next. 
• Scrape down the sides of the bowl
• Reduce the speed to low
• Gradually add the flour mixture until it has all been combined.
• Add the vanilla extract and salt and mix on low speed until incorporated, about 1 minute.
• Drain the cranberries and pat dry
• Fold into the cake batter, along with the chopped pecans.
• Spoon the batter into the prepared pan and gently spread to the edges of the pan in an even layer.
• Bake for 1¼ to 1½ hours, or until a thin knife inserted into the center of the cake comes out clean.
• Allow the cake to cool in the pan for 15 minutes
• Turn it out onto a wire cooling rack and allow to cool completely before frosting and serving.
• To make the Frosting: Combine the brown sugar, butter and milk in a 2-quart saucepan over medium heat.
• Bring to a boil, whisking constantly.
• Boil for 1 minute, continuing to whisk constantly
• Remove the pan from the heat and stir in the vanilla.
• Gradually whisk in the powdered sugar until it is completely incorporated and the frosting is smooth. 
• Immediately pour the frosting over the cooled cake; it will set almost instantaneously.
• Leftovers can be wrapped in plastic wrap or placed in an airtight container and stored at room temperature for up to 4 days, or in the refrigerator for up to 1 week.

Recipe: Brown Eyed Baker

Candy Cane Fudge

This easy recipe for Candy Cane Fudge is both festive and delicious for the holidays...and uses only four ingredients

110 (or 18 ounces) Hersheys Candy Cane Kisses (unwrapped)
One 14-ounce can sweetened condensed milk
1/4 cup (4 tablespoons) salted butter, cut into pieces
4 large candy canes, crushed

• Spray an 8x8 inch pan with nonstick spray.
• Line with waxed paper so that the waxed paper comes up two sides (you'll want to use those two sides later like a handle... to pull the fudge out of the pan).
• In a medium glass or pyrex bowl, combine the Kisses, sweetened condensed milk and butter.
• Microwave in 30 second bursts until all is melted and smooth (stir after each burst). 
• Alternately, this can be done in a double boiler. 
• Heat until melted.
• Pour the mixture into the prepared pan and smooth the top. 
• Sprinkle crushed candy canes on top and press gently to adhere. 
• Chill for at least 2 hours, or until fudge is completely cooled and hardened. 
• Loosen up the other sides of the fudge in the pan by using a knife. 
• Use the waxed paper like handles and wiggle it out of the pan. 
• Peel off the waxed paper and place the fudge slab on a cutting board.
•  Cut and serve, or store in a covered container (at room temperature or in the freezer) until ready to serve.

Recipe: Recipe Girl

Loaded Christmas Cowboy Cookies

These cookies, which could also be called Kitchen Sink Christmas Cookies, are oatmeal cookies full of white chocolate chips, dark chocolate chips, red and green chocolate chips, dried cranberries, coconut, and pecans. Quite a mouthful

1 cup flaked coconut
3/4 cup chopped pecans
1 cup butter softened
1 1/2 cups packed brown sugar
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 cups All Purpose White Flour.
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
1/4 cup dark chocolate chips
1/4 cup holiday red and green chocolate chips
1/4 cup white chocolate chips
1/4 cup dried cranberries

• Preheat oven to 350 degrees F. 
• Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan. 
• Bake for 6 to 8 minutes or until toasted, watching very closely so they do not burn. 
• Set aside to cool.
• In a large mixing bowl, beat together butter and sugars until light and fluffy. 
• Add eggs and vanilla; beat well. 
• Combine the flour, baking soda and salt. 
• Add to creamed mixture; beat well. 
• Stir in the oats, white, dark, and holiday chocolate chips, dried cranberries and toasted coconut and pecans.
• Drop by rounded teaspoonfuls onto parchment covered baking sheets. 
• Bake for about 10-12 minutes or until browned. 
• Remove to wire racks to cool

Recipe: Flavor Mosaic

No Bake Eggnog Cheesecake Trifle

The layers of creamy cheesecake, crunchy cookies, and juicy berries will impress everyone as they dig in

16 ounce package gingersnaps, chopped
3.4 ounce box instant vanilla pudding
1 ¼ cups eggnog
1 ½ cups heavy whipping cream
⅓ cup powdered sugar
8 ounce package cream cheese, softened
½ teaspoon rum extract
¼ teaspoon ground nutmeg + extra for garnish
6 cups fresh raspberries + 6 for garnish
10 gingerbread boy cookies
mint leaves, optional

• Place a metal bowl and mixer blades in the freezer for 10-20 minutes.
• Whisk together the pudding mix and eggnog in a bowl. 
• Place in the refrigerator.
• Pour the heavy whipping cream and powdered sugar into the frozen bowl. 
• Beat on high until stiff peaks form. 
• Spoon the whipped cream into another bowl and place in the refrigerator.
• Drop the cream cheese into the mixing bowl and beat until creamy.
• Slowly add the chilled pudding to the cream cheese and beat again. 
• Stir in the extract and nutmeg.
• Fold in half of the prepared whipped cream gently.
• Layer half the chopped cookies in the bottom of a trifle bowl. 
• Top with half the raspberries.
• Place 8 gingerbread boy cookies standing up around the outside of the bowl. 
• Gently spoon in half the eggnog mixture. 
• Use a spoon to spread it out evenly.
• Repeat with the remaining cookies, berries, and eggnog cheesecake.
• Add the remaining whipped cream to the top of the layers. 
• Top with raspberries, mint leaves, and gingerbread boy cookies. 
• Refrigerate until ready to serve. 
• Best served within 1 day of making it.

Recipe: Inside Brucrew Life

Christmas Light Cupcakes

Christmas light cupcakes are the cutest holiday dessert. This cupcake hack using mini M&M's is genius

1 Devil's food cake mix
1 c. water 1/3 c. vegetable oil 3 large eggs
1 cup Granulated sugar
1/4 tsp Salt
1 tsp Vanilla extract, pure
1 1 oz. (8-oz.) block Cream cheese
1 1/2 cup Heavy cream
1 M&ms, Mini
Black decorating gel

• Line a muffin tin with liners. 
• Make chocolate cupcakes according to package directions. 
• Let cool completely. 
• Make cream cheese frosting: In a large bowl, beat heavy cream until stiff peaks form. 
• Set aside. 
• In another bowl, beat together cream cheese, sugar, vanilla, and salt until light and fluffy. 
• Gently fold in whipped cream. 
• Transfer to piping bag or large Ziploc bag. 
• Frost cupcakes, making sure they are a good height. 
• Trace a black line around the frosting with decorating gel. 
• Stick M&Ms along the black line, imitating rainbow lights. 
• Repeat to frost all 24 cupcakes.

Recipe: Delish

Eggnog Coffee Cake Muffins

Eggnog Coffee Cake Muffins-the streusel and eggnog glaze make these muffins extra special! They are perfect for Christmas morning!

For the Streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
5 tablespoons unsalted butter, cut into small pieces

For the muffins:
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup eggnog
1 large egg
5 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract

For the eggnog glaze:
1 cup powdered sugar
3 tablespoons eggnog
Pinch of nutmeg

• Preheat the oven to 350 degrees F.
• Line a muffin pan with paper liners or spray with cooking spray. The recipe makes 10 muffins.
• Set aside.
• In a small bowl, combine flour, brown sugar, cinnamon, and nutmeg.
• Add the butter and rub together with your fingers until mixture looks like coarse crumbs.
• Set aside.
• In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
• Set aside.
• In a medium bowl, combine eggnog, egg, melted butter, and vanilla extract.
• Whisk until smooth.
• Pour the liquid ingredients over the dry ingredients and stir until just combined.
• Don't over mix.
• Place 1 tablespoon of muffin batter in each prepared muffin cup.
• Top with 1 teaspoon of streusel.
• Add more batter to cover the streusel, about a heaping teaspoon.
• Top muffins with remaining streusel.
• Bake muffins for 20 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven and let muffins cool to room temperature.
• While the muffins are cooking, make the eggnog glaze.
• In a medium bowl, whisk together powdered sugar, eggnog, and pinch of nutmeg.
• Whisk until smooth.
• Drizzle glaze over the muffins. 

Recipe: Two Peas and their Pod

Eggnog French Toast Bake

Eggnog French Toast Bake is a Christmas morning tradition! This quick-to-prepare overnight casserole features French bread soaked in an eggnog custard. In the morning, simply pop it in the oven for a special holiday breakfast!

½ cup (1 stick) butter
1 cup packed brown sugar
2 tablespoons maple syrup
1 loaf French bread, cut into 1-inch cubes
Cinnamon
Nutmeg
8 eggs
2 cups prepared eggnog
1 teaspoon vanilla

• Grease a 9- by 13-inch baking dish (or two 8- by 8-inch baking dishes) with butter or coat with nonstick cooking spray.
• In a medium saucepan, melt butter over medium heat. 
• Stir in brown sugar and maple syrup; continue stirring as mixture comes to a boil. 
• Remove from heat and pour into prepared baking dish. 
• Arrange the bread cubes over the brown sugar mixture. 
• Sprinkle bread cubes with cinnamon and nutmeg, to taste.
• In a large bowl, whisk the eggs and mix in the eggnog and vanilla. 
• Evenly pour this custard mixture over the bread cubes. 
• Press down lightly on the bread to make sure it's all coated/soaked. 
• Tightly cover baking dish with aluminum foil and refrigerate overnight, at least 8 hours.
• Remove the baking dish from the refrigerator. 
• Preheat oven to 325°F. 
• Bake, covered, for 40 minutes. 
• Increase oven temperature to 375°F and remove foil. 
• Bake, uncovered, for an additional 5 to 10 minutes or until knife inserted in center of casserole is clean (and mostly dry) and top is puffy and golden brown.

Recipe: Five Heart Home

Christmas Crackle Puddings

Quick and easy to make with no baking. As a youngster my daughter loved making these and and one year sold dozens at her Christmas school fayre

1 x 200g pkt good-quality milk chocolate, finely chopped 100g butter, chopped
105g (3 cups) Kellogg's Coco Pops
100g white chocolate melts
10 red Nestle Smarties.

• Line ten 125ml (1/2-cup) capacity muffin pans with paper cases.
• Place the milk chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water making sure the bowl doesn't touch the water.
• Stir with a metal spoon until the chocolate melts and the mixture is smooth.
• Stir in the coco pops.
• Divide among prepared pans. mould into a dome shape.
• Place in fridge for 2 hours or until firm.
• Place the white chocolate in a small heatproof bowl over a saucepan half-filled with simmering water making sure the bowl doesn’t touch the water
• Stir with a metal spoon until the chocolate melts and is smooth.
• Spoon a little white chocolate over each pudding and top with a smartie.
• Set aside until set.

 
Recipe: Taste

Buttery Spritz Cookie

These cookies are buttery, tender and such festive Christmas cookies! The cookie dough is super easy to put together and there’s so many ways to decorate them. A great make-ahead cookie!

1 cup butter, softened
1-1/4 cups confectioners' sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour

Glaze
1 cup confectioners' sugar
2 to 3 tablespoons water
Colored sugar and sprinkles

• Preheat oven to 375°. 
• In a large bowl, cream butter, confectioners' sugar and salt until light and fluffy. 
• Beat in egg and extracts. Gradually beat flour into creamed mixture.
• Using a cookie press fitted with a disk of your choice, press dough 2 in. apart onto ungreased baking sheets. 
• Bake 6-8 minutes or until set (do not brown). 
• Remove to wire racks to cool completely.
• In a small bowl, mix confectioners' sugar and enough water to reach desired consistency. 
• Dip cookies in glaze; decorate as desired. 
• Let stand until set. 

Recipe: Taste of Home

Golden Santa Bread

If you’re looking for something out of the ordinary to bake this Christmas, I hope you give this Santa bread a try. The finished loaf looks complicated. but it's actually simple to create.

4 to 4-1/2 cups bread flour
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1/2 cup 2% milk
1/4 cup water
1/4 cup butter, cubed
2 large eggs, room temperature
2 raisins
2 large egg yolks
2 to 3 drops red food coloring

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. 
• In a small saucepan, heat milk, water and butter to 120°-130°. 
• Add to dry ingredients; beat just until moistened. 
• Beat in eggs until smooth. 
• Stir in enough remaining flour to form a stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. 
• Place in a greased bowl, turning once to grease top. 
• Cover and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350°. 
• Punch dough down. 
• Turn onto a lightly floured surface; divide into 2 portions, 1 slightly larger than the other.
• Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat.
• Divide the smaller portion in half. 
• Shape and flatten 1 half into a beard. 
• Place beard over face; using a sharp knife, cut deep slits to resemble hair.
• Use the remaining dough for the mustache, nose, eyebrows, hat pompom and brim. 
• Shape a portion of dough into a mustache; flatten and place on face over beard. 
• Using sharp knife, cut slits to resemble hair. 
• Place a small ball above mustache for nose. 
• With scissors, cut 2 slits for eyes; insert raisins into slits. 
• Form another small portion of dough into eyebrows; flatten and place above eyes. 
• Roll out a narrow piece of dough to create a hat brim; position below hat. 
• Fold tip of hat over and add dough ball for pompom. 
• If desired, using scissors or sharp knife, cut small lines along edges of brim and pompom to resemble fur.
• In separate small bowls, beat each egg yolk. 
• Add red food coloring to 1 yolk; carefully brush over hat. 
• Brush plain yolk over remaining dough.
• Cover loosely with foil. 
• Bake 15 minutes. 
• Uncover; bake until golden brown, 10-12 minutes longer. 
• Cool on a wire rack.

Recipe: Taste of Home

Chocolate Peppermint Cheesecake

Creamy cheesecake, rich chocolate, and peppermint candy canes - what's not to love? This chocolate peppermint cheesecake is the perfect showstopper holiday dessert!

 
Oreo Crust
24 Oreo Cookies wafers & filling
4 tablespoons unsalted butter melted

Chocolate Peppermint Cheesecake
20 oz full-fat cream cheese softened
1 cup white sugar
5 oz dark chocolate melted & cooled slightly
2/3 cup sour cream
1-2 teaspoons peppermint extract
3 large eggs

Topping
6 oz dark 50-70% or semi-sweet chocolate, chopped
1/2 cup whipping cream
2 teaspoons corn syrup
crushed candy canes

• Preheat the oven to 350F degrees.
•  Let the cream cheese, eggs, & sour cream warm up to room temperature before getting started.
• Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are fully covered. 
• Wrap at least 3 times so that no edges are showing.
• Add the Oreos to a food processor and blitz until the cookies are fine crumbs.
• Add in the melted butter and blitz until combined.
• Press the cookies into the bottom and slightly up the sides of the pan to form the crust. 
• Place in the freezer as you make the filling.
• In a large bowl beat the cream cheese an sugar until smooth.
• Mix in the melted chocolate, being sure to turn off the mixer and scrape off the sides and bottom of the bowl as necessary.
• Beat in the sour cream and peppermint extract.
• Mix in the eggs 1 at a time until the batter is just combined. 
• Be careful not to over mix.
• Pour the cheesecake batter on top of the crust and smooth the top.
• Place the cheesecake crust in the middle roasting dish (the outside still wrapped in foil). 
• Pour about 1/2 inch of water into the roasting pan.
• Bake in the preheated oven for 50-60 minutes, or until the top looks just set and it still has a slight wobble in the middle if you give the pan a gentle nudge.
• Cool at room temperature first. 
• Once the water in the pan is room temperature, remove the cheesecake from the roasting pan,
• Cover the top and chill in the fridge for at least 4 hours or overnight.
• For the Topping..Chop the chocolate into small pieces and place in a heatproof bowl.
• Add the cream to a small saucepan and over low-medium heat. 
• Bring the cream to a simmer.
• Pour the cream over the chocolate and whisk until smooth. 
• Whisk in the corn syrup.
• Remove the cheesecake from the fridge and unclamp the outer ring of your springform pan.
• Pour the ganache over top of the cheesecake, smoothing the top as needed.
• Sprinkle crushed candy canes overtop.
• Optionally top each piece with whipped cream before serving.
• Store leftovers covered, or in an airtight container in the fridge.

Note: Use 1 teaspoon for a less peppermint flavor or up to 2 teaspoons for a stronger peppermint flavor. If you're using semi-sweet chocolate, I recommend only 1 teaspoon.

Recipe: Just So Tasty

Gingerbread Smoothie

A healthy Gingerbread Smoothie loaded with classic gingerbread flavor. A quick and easy breakfast, snack, or dessert for the holiday season. Adjust the ingredients to suit your taste, this recipe is easily adaptable

1 generous cup milk, I use unsweetened almond milk
1 small chilled apple, chopped (use a sweet variety, or swap for a small frozen banana)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
cloves pinch ground
1 teaspoon pure maple syrup or molasses, or more to taste
1 cup scoop vanilla protein powder or 1/3 vanilla yogurt
1-2 cups ice
Whipped cream or crumbled gingersnaps, optional garnishes

• Place all ingredients in a blender and process until smooth.

Recipe: Celebrating Sweets

Christmas Stuffing Tray Bake

Cranberries, pancetta, herbs and bread make for a festive tray bake stuffing perfect for serving with roasted turkey, pork or chicken. One of my favourites

65g (1/3 cup) dried cranberries
1 lemon, rind finely grated, juiced

1 tbsp olive oil
1 brown onion, chopped
100g pancetta slices, coarsely chopped
2 garlic cloves, crushed
1 pane de casa, vienna loaf, or french bread unsliced
2 eggs, lightly whisked
1 tbsp fresh thyme leaves, plus extra sprigs, to serve

• Preheat oven to 180C/160C fan forced. 
• Lightly grease a 3cm‐deep, 23 x 28cm baking dish.
• Combine the cranberries and lemon juice in a bowl and set aside to soak until needed.
• Heat the oil in a frying pan over medium heat then cook the onion , stirring occasionally, for about 3 minutes or until softened. 
• Add the pancetta and cook for a further 3‐4 minutes or until golden brown. 
• Stir in the garlic and cook for about 30 seconds. 
• Transfer the mixture to a large bowl and set aside to cool.
• Cut the crust off the whole loaf of bread without taking too much of the bread with it. 
• Cut or tear the bread into 2‐3cm pieces. 
• Add to the pancetta mixture with the soaked cranberries, lemon rind, egg and thyme . 
• Season then stir until combined.
• Transfer the stuffing mixture to the prepared dish and spray with oil. 
• Bake for 25 minutes or until golden and crisp on top. 
• Sprinkle the stuffing tray bake with extra thyme leaves and serve hot.

Recipe: Taste.com

Eggnog Cranberry Bread

A lovely Christmasy recipe combining two of my favourite Holiday flavours

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
2 large eggs
1 cup granulated white sugar
1 cup eggnog
1/2 cup salted butter, melted
1 teaspoon vanilla
3 cups fresh cranberries 

• Preheat oven to 350 degrees F. 
• Grease the bottom and 1/2 inch up the sides of 4 mini loaf pans (5.6x3x2) or a 9x5x3 inch loaf pan.
• In a large bowl, whisk together flour, baking powder, salt and nutmeg. 
• Make a well in the center of the flour mixture and set aside.
• In a medium bowl, combine the eggs, sugar, eggnog, melted butter and vanilla. 
• Add egg mixture to the flour mixture and stir until just moistened (batter may be lumpy). 
• Fold in cranberries.
• Spoon batter into the prepared pan(s). 
• Bake mini loaves on a baking sheet for 30-40 minutes. 
• Check by inserting a toothpick into the center of the loaves--it should come out clean. 
• If using one large bread pan, bake for 45-55 minutes and check for done-ness. 
• Cool in the pan on a wire rack for 10 minutes. 
• Remove from pan and  cool completely on a rack.

Recipe:  My Biscuits are Burning

Gingerbread Cookie Bars with Cream Cheese Frosting

These soft & chewy gingerbread cookie bars are delicious! And, they're so easy to make!

½ cup butter, melted
¾ cup sugar
¼ cup brown sugar
½ teaspoon vanilla
⅓ cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1 tablespoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
½ teaspoon salt

Cream Cheese Frosting
8 ounces cream cheese, softened
¼ cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla

• Preheat oven to 350 degrees F. Grease a 9×13″ baking pan and set aside.
• In a large bowl, cream together butter, sugar, brown sugar, vanilla, and molasses.
• Add the egg and stir until completely incorporated.
• Add baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt and mix until well combined. 
• Spread dough evenly into the greased pan, pressing all the way to the edges.
• Bake at 350 degrees for 15-20 minutes (Do not over cook). 
• Remove& let cool.
• For Frosting...Mix butter and cream cheese together in a large mixing bowl . 
• Add vanilla.
• While mixing, gradually add in powdered sugar. 
• Mix until creamy & well-combined.
• Once the bars have cooled, frost the tops. 
• Garnish with holiday sprinkles or a pinch of cinnamon.
• Cut into squares and serve.

Recipe: Mom Endeavors

Orange & Ginger Stained Glass Biscuits

Kids will love to make these magical Christmas biscuits and hang them with pretty ribbon

sunflower oil, for greasing
175g plain flour, plus extra
1 tsp ground ginger
zest 1 orange
100g butter, cold, cut into chunks
50g golden caster sugar
1 tbsp milk
12 fruit-flavoured boiled sweets
icing sugar, to dust
about 120cm thin ribbon, to decorate

• Heat oven to 180C/fan 160C/gas 4. Grease 2 large non-stick baking sheets with oil. 
• Whizz the flour, ginger, zest and butter with 1⁄2 tsp salt to fine crumbs in a food processor. 
• Pulse in the sugar and milk, then turn out and knead briefly on a floured surface until smooth. 
• Wrap in cling film, then chill for about 30 mins.
• Flour the work surface again, then roll out the dough to the thickness of a £1 coin. 
• Use 7cm cutters to cut out shapes, then use 4cm cutters to cut out the middles. 
• Re-roll leftover pieces. 
• Make a hole in the top of each biscuit, then carefully lift onto the baking sheets.
• Crush the sweets in their wrappers with a rolling pin, then put the pieces into the middles of the biscuits – the sweets should be level with the top of the dough. 
• Bake for 15-20 mins or until the biscuits are golden brown and the middles have melted.
• Leave to harden, then transfer to a rack to cool. 
• Thread with ribbon, then dust with icing sugar. 
• Will keep for a month, but best eaten within 3 days.

Recipe : Good Food magazine

Baileys Chocolate Lasagna

Baileys Chocolate Lasagna is easy, no bake dessert recipe perfect for Christmas or New Year’s Eve to feed the crowd. This layered dessert is really decadent, boozy and met-in-your-mouth good!

For Oreo Crust:
36 Oreo cookies-ground
½ cup unsalted butter-melted
Whipped Cream:
3 ½ cups heavy cream-chilled
1 ½ cups powdered sugar
2 teaspoons vanilla

Chocolate Pudding Layer:
2 x 3.9 oz. chocolate instant pudding mix
2 ¼ cups milk
½ cup Baileys Irish Cream Liqueur
1 ¼ cup whipped cream
Baileys Cheesecake Layer:

½ cup unsalted butter-softened
8 oz. cream cheese (brick style)-softened
1 cup powdered sugar
¼ cup Baileys Irish Cream Liqueur
¼ cup (1–0.7 oz envelop) instant white-hot cocoa mix
1 Tablespoon of instant hot cocoa mix-milk chocolate flavor
1 ½ cup whipped cream
Topping:
4 cups whipped cream-divided
1/3 cup crushed candy canes or peppermint candies
12 mini candy canes

• For the crust place whole Oreo cookies with the filling in a food processor and ground to fine crumbs. 
• Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. 
• Place in the fridge or freezer to firm while making next layer.
• Beat heavy whipping cream and vanilla until soft peaks form
• Add powdered sugar and continue mixing until stiff peaks form. Set aside.
• For pudding layer.. in a bowl whisk instant chocolate pudding mix, milk and Baileys until it starts thickening. 
• Mix in 1 ¼ cup whipped cream and spread over Oreo crust. 
• Place in the fridge or freezer to set.
• To make Baileys Cheesecake Layer, beat softened butter, cream cheese and powdered sugar until creamy and smooth. 
• Mix in whipped cream, Baileys and white chocolate and milk chocolate instant hot cocoa mix. 
• Spread over pudding layer.
• Set in the fridge or freezer to firm.
• Spread 2 cups of whipped cream on top and place in the fridge for a few hours to set, or preferably overnight). 
• Store leftovers of whipped cream for serving. 
• If you do not want to pipe the swirls when serving, then spread all of remaining whipped cream on top before chilling.
• Before serving pipe swirls of whipped cream. 
• Sprinkle with crushed candy canes and stick a mini candy cane in each slice. 
• Do not sprinkle crushed candies in advance, it will melt and won’t look pretty.
• Store leftovers in the fridge.

Recipe: OMG Chocolate Desserts

Hot Cocoa Cupcakes

Hot cocoa cupcakes that are not only cute but tasty and full of holiday flavors. 

1 1/2 cups all-purpose flour
1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 cup prepared hot cocoa, cooled
1 teaspoon vanilla extract
2 eggs, lightly beaten
1/2 cup mini chocolate chips

For The Whipped Cream
1 1/4 cups heavy cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Garnishes:
mini marshmallows
mini chocolate chips
crushed peppermints
18 mini candy canes

• Preheat oven to 350 degrees.  
• Line cupcake tins with 18 paper liners and set aside.
• In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. 
• Using a wire whisk, blend the dry ingredients thoroughly.
• Add the oil, prepared hot cocoa, vanilla and eggs to the dry ingredients. 
• Whisk until well incorporated and no lumps remain. 
• Stir in the chocolate chips. 
• Evenly divide the batter between the lined cupcakes tins.
• Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. 
• Allow to cool for 10 minutes; then place them on a rack to cool completely.
• In a medium bowl, combine heavy cream, powdered sugar and vanilla extract. 
• With an electric mixer on medium speed, beat until thick, creamy, and slightly stiff, being careful not to overbeat. 
• Pipe or mound the sweetened whipped cream onto the cooled cupcakes. 
• Garnish with a sprinkling of mini marshmallows, mini chocolate chips and crushed peppermints. 
• Add a mini candy cane tucked into the side of the cupcake, to make a handle for the "mug" of hot cocoa. 
• Serve immediately. 
• Cover and refrigerate any leftovers.

Recipe: Lick The Bowl Good

Chocolate Chip Shortbread

Chocolate Chip Shortbread cookies made with mini chocolate chips are a wonderful addition to your holiday baking. Soft and buttery these chocolate chip shortbread cookies are always a hit.

1/2 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1/2 cup mini semisweet chocolate chips

• In a stand mixer or with an electric hand mixer beat together the butter and sugar until light and fluffy.
• Beat in vanilla.
• Add in the flour and salt.
• Stir in the mini chocolate chips.
• Press dough into 9x9 baking pan (ungreased)
• Bake at 350F. for 15 -17 minutes until the edges are golden brown.
• Let pan cool.
• Slide a knife around the edges and turn cookie out onto a cutting board.
• Cut cookie into bars or triangles.

Recipe: Daily Appetite