Nutella Crackle Cookies

A chocolate-hazelnut cookie that, when baked, shows deep chocolate “cracks” in the white powdered sugar surface.

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 (11 ounce) jar Nutella (or any chocolate-hazelnut spread, including those that do not contain palm oil)
1/4 cup solid vegetable shortening
1-1/3 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup milk
1/2 cup chopped, toasted hazelnuts
2 cups finely chopped hazelnuts
sifted confectioners’ sugar

• Grease baking sheets. 
• In a medium mixing bowl, stir together flour, baking powder and salt. 
• In a large mixing bowl, beat together Nutella and shortening until creamy. 
• Beat in sugar until combined, then beat in eggs and vanilla. 
• Stir in flour and milk alternately and mix until just combined. 
• Stir in 1/2 cup chopped toasted hazelnuts. 
• Cover and refrigerate several hours or until firm. 
• Pre-heat oven to 375 F. 
• Shape dough into walnut-sized balls
• Roll in finely chopped hazelnuts, then in confectioners’ sugar. 
• Place on prepared baking sheets 
• Bake for 8-10 minutes or until surface is cracked and cookies are set. 
• Cool for 2 minutes on the baking sheet then remove to a wire rack to cool completely.

Recipe: Christmas Cookies.Com

Gingerbread Popcorn

Gingerbread Popcorn is a fun winter treat that you and your family will enjoy while watching your favourite Christmas movies this winter.

14 C popped popcorn, approx 1/2 C un-popped
3/4 C dark brown sugar
1/2 C butter
1/4 C light karo syrup
1/4 C molasses
1 1/4 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
1/2 tsp baking soda
1/2 tsp vanilla

• In a large pot over medium heat, combine dark brown sugar, butter, light karo, molasses, ginger, cinnamon, nutmeg, and salt.
• Boil while constantly stirring for 4-5 minutes.
• Remove from heat, add vanilla and baking soda- soda will foam.
• Quickly pour over popcorn and toss to coat.
• Let cool; stirring every 2-3 minutes to separate while cooling.
• Enjoy!

Recipe: Cooking with Ruthie

White Christmas Slice

White Christmas Slice! Combine white chocolate, Rice Krispies, almonds, coconut, and dried cranberries for this traditional Australian dessert. It's a simple, no-bake recipe that is quick to prepare.

20 ounces white chocolate
1 teaspoon vanilla extract
½ cup slivered almonds, toasted
⅓ cup green candied cherries
⅓ cup red candied cherries
1 ½ cup Rice Krispies cereal
⅓ cup golden raisins
½ cup coconut flakes
¼ cup dried cranberries

• Line a 7x11 baking dish with parchment paper and set aside.
• Chop the candied green and red cherries. 
• Once they are chopped, add them to a large mixing bowl.
• Stir in the Rice Krispies cereal, golden raisins, dried cranberries, and coconut flakes.
• If toasting the almonds, add them to a saucepan and heat over medium heat for a few minutes, stirring occasionally. 
• When toasted, add them to the bowl with the candied fruit.
• Using a double boiler or a microwave-safe bowl, add the white chocolate and melt according to the package directions.
• Once melted, remove from the heat and stir in the vanilla extract.
• Pour the melted chocolate into the large bowl with the other ingredients and stir to combine.
• Transfer the mixture to the prepared pan and smooth it out evenly.
• Chill in the refrigerator for 4 hours before slicing.

Recipe: Popular Recipes

Raspberry Filled Christmas Tree Cookies

A simple sugar cookie dough. rolled and cut into trees and glued together with sweet raspberry jam. 

Perfect for cookie swaps, hostess gifts, and holiday entertaining 

1 cup butter
1 cup sugar
1 ½ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
1 large egg
3 cups all-purpose flour
¼ cup raspberry jam
1 teaspoon confectioner’s sugar

• Cream the butter, sugar, baking powder, vanilla, and salt.
• Add the egg to blend.
• Add the flour and mix until well combined. 
• Wrap in plastic wrap and chill for at least one hour.
• Roll out the cookie dough on a floured counter to a thickness of 1/16 of an inch
• Stamp out 56 cookies using a Christmas tree cookie cutter that measures about 2 ½ inches wide by 3 ½ inches high. 
• Place the cookies on parchment lined sheet pans.
• Using the bottom of a drinking straw that has a ¼ inch opening, make holes on half (28) of the Christmas trees. 
• There should be about 9 or 10 holes on each cookie.
• Bake at 350 degrees for 8-10 minutes. 
• Cool completely.
• Spread a thin layer of raspberry jam onto the bottom (flat side) of one of the cookies without the holes 
• Top it with one of the cookies with holes, flat sides together. 
• Press the cookies together gently. 
• Repeat with the remaining cookies. 
• Dust with confectioner's sugar.

Recipe: Queen of my Kitchen

Gingerbread Trifle

Add an easy gingerbread trifle recipe to your Christmas menu this year. The layered dessert is a true holiday favorite and makes a change from the classic English dessert usually prepared with cake, jello and sprinkles-topped whipped cream. Made with cake and pudding layers as well as vanilla and caramel flavours and an indulgent splash of brandyChristmas,  dessert fans will adore this delicious gingerbread trifle.

1 cake, gingerbread flavour, 9×13
4 Cups milk
2 Packages vanilla pudding mix, 8 Ounce packages
½ Cup caramel sauce
3 tablespoons brandy, liquor
¼ teaspoon salt
3 ½ Cups heavy cream
1 Cup marshmallow fluff
½ Cup 
1 Teaspoon 
1 Cup toffee bits, I used Heath Bits O Brickle
3 Tablespoons sprinkles, Gingerbread themed for garnish

• Slice the gingerbread cake into 1-inch pieces. Set aside.
• In a large mixing bowl mix together the milk and pudding mixes. 
• Whisk until smooth. Set aside
• In a small bowl mix together the caramel sauce and the brandy, whisk until combined.
• Using a stand mixer or an electric mixer whip the heavy cream, powdered sugar, marshmallow fluff, and vanilla to stiff peaks. 
• Fill a piping bag with a large open star tip with approximately 1 and 1/2 cups of the whipped cream. 
• Set in the fridge for later, keeping the remaining whipped cream on the counter as you will use it momentarily.
• Spoon a very thin layer of the pudding into the bottom of a 4 quart trifle dish.
• On top of the pudding layer a third of the gingerbread cake pieces.
• Drizzle a third of the caramel mixture on top of the gingerbread cake pieces in the trifle dish.
• Spoon a third of the whipped cream onto the top of the cake pieces.
• Sprinkle a third of the toffee pieces onto the whipped cream.
• Spoon a third of the remaining pudding mixture onto the top of the toffee and whipped cream.
• Continue layering until you have used all of the ingredients.
• Let the trifle sit for at least 2 hours, but up to 24 hours.
• When ready to serve, take the trifle and piping bag of whipped cream out of the refrigerator. 
• Pipe swirls of whipped cream around the outside edge of the trifle.
• Sprinkle the whipped cream with Christmas themed sprinkles.

Recipe: xoxoBella

Christmas White Chocolate Cheesecake

Amazing Christmas Cheesecake to make your Holiday season as delicious and magical as you imagine! Simple to make and deliciously creamy with a crumbly Gingerbread crust, white chocolate filling, and more!

For the Crust:

2 ½ cups Gingerbread cookies crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
10 ounces white chocolate-chopped

For the red topping:

½ cup red Wilton candy melts
3 tablespoons heavy whipping cream

For the garnish:

½ cup crushed candy cane candies, optional
Green sprinkles, optional
Snowflakes, optional

• To make crusts: Finely crush the cookies in a food processor
• Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
• Add melted butter, sugar and blend until it's all moistened
• Place in the freezer while you make the filling
• To make white chocolate cheesecake filling: Melt 10 ounces white chocolate 
• Set aside to cool
• In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
• In separate bowl whip heavy cream until soft peaks form 
• Add vanilla extract and continue mixing until stiff peaks form
• Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
• Add melted chocolate and mix on low speed until well incorporated
• Spread white chocolate cheesecake filling into bottom of the crust
• Set in the fridge to firm
• When the cheesecake is set and cooled run a thin knife around the sides 
• Remove the springform pan sides
• To make topping: In a small bowl, place the red candy melts, set aside
• Heat the heavy whipping cream just until it begins to boil
• Pour over candy melts and whisk to melt
• Use a zipper lock bag with the end snipped off to drizzle some of melted red candy around the edges of the cheesecake
• Sprinkle the sides of the cheesecake with crushed candy cane candies, green sprinkles, snowflakes or other festive sprinkles if desired
• Serve

Recipe: Yummiest Food

Lemon Cranberry Scones

Cranberry with orange is the usual Christmas citrusy and zesty combination when you want an alternative to the sweet chocolate festive flavours. But if you like an added kick, lemon is the perfect pairing.

By adding lemon juice and lemon zest to the cranberries in the dough, as well as drizzling the lemon glaze on top, the whole thing is pretty tart.

Try stirring through some white chocolate chips for something a touch sweeter, or go for a vanilla glaze instead.

2 tbsp sugar
2 tbsp fresh lemon juice (divided)
1/2 cup low fat buttermilk
1/4 cup sugar
1 tbsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups Ultra grain flour (or 1 cup white, 1 cup white whole wheat)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold cut into small pieces)
3/4 cup dried sweet cranberries or cherries

• Position rack in top third of oven; 
• Preheat oven to 375F°.
• Line baking sheet with parchment paper.
• Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
• Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
• Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
• Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
• Gently fold in cranberries or cherries.
• Add buttermilk mixture, stirring just until moist. (dough will be sticky)
• Place dough onto a floured surface and knead lightly four times with floured hands.
• Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. 
• Using a knife, cut dough into 10 wedges (do not cut all the way through).
• Brush lemon glaze over dough.
• Bake until golden, about 18-20 minutes, or until a tester comes out clean.
• Serve warm or room temperature.

Recipe: Skinny Taste

Copykat White Chocolate Mocha

This Copykat White Chocolate Mocha is one of the simplest coffee drinks to make and just as convenient, affordable and delicious as the coffee shop version.

2/3 - cup whole milk
1/2 cup white chocolate baking chips
1/2 cup freshly brewed strong coffee
whipped cream, garnish
cinnamon. garnish
white chocolate shavings, garnish

• Add milk and chocolate chips to saucepan or double boiler 
• Heat until the white chocolate chips are melted and milk is hot.
• While the chips are melting start the coffee.
• Pour about 1/4 cup of the milk mixture into a large coffee mug.
• Add about 1/2 cup hot coffee and more of the milk mixture until it reaches the top of the mug. 
• Make sure to save enough room for a dollop of whipped cream.
• If desired, garnish with a sprinkle of cinnamon, or chocolate shavings. 
• Makes enough for 2 small mugs or one large latte mug.

Recipe: Mommy's Kitchen