Overnight Cranberry French Toast Casserole

A sweet breakfast idea made with fresh cranberries. Topped with a dusting of powdered sugar and a drizzle maple syrup, this baked french toast is a great make-ahead recipe to have on hand for a Christmas morning breakfast

2 (8 oz) packages cream cheese
1 large egg
1/2 cup powdered sugar
1 tablespoon vanilla extract, divided
1 large loaf day-old brioche or challah bread, cut into 1-inch cubes
1 1/2 cups fresh cranberries
10 large eggs, beaten
2 cups whole milk
1/3 cup maple syrup
1/4 cup granulated sugar
1 teaspoon cinnamon
zest of 1 orange, optional
powdered sugar, for garnish

• Lightly grease a 9x13 inch baking dish. Set aside.
• In a large bowl, beat cream cheese, 1 egg, powdered sugar and 2 teaspoons vanilla until smooth. 
• Set aside.
• Arrange half the bread cubes in the prepared baking dish, and top with spoonfuls of cream cheese mixture. 
• Sprinkle 1 cup of fresh cranberries over the cream cheese.
• Top with remaining bread cubes and sprinkle top with remaining 1/2 cup fresh cranberries.
• In a large bowl, mix the eggs, milk, 1 teaspoon vanilla extract, maple syrup, granulated sugar, cinnamon, and orange zest.
• Pour milk mixture over the bread cubes and press down with hands to allow the bread to soak up the milk mixture. 
• Cover tightly and refrigerate overnight, or for a minimum of 2 hours.
• Remove the casserole from the refrigerator about 15 minutes before baking and let sit at room temperature.
•  Preheat the oven to 350°F.
• Cover, and bake for 30 minutes. 
• Uncover, and continue baking 25 to 30 minutes more, until center is firm and surface is lightly browned.
• Serve warm with powdered sugar and maple syrup as desired!

Recipe: The Novice Chef

Oreo Penguins

These adorable Oreo penguin cookies are an easy treat to make for the holidays and throughout winter! With no baking required, these cute little penguins are a simple dessert craft. Great to make with the kids!

20 ounces dark chocolate candy melts
24 Double Stuf Oreos
24 white chocolate wafers
12 orange M&M minis, cut in half
0.88 ounces candy eyes
48 round peppermint candies
2 pieces Pull n Peel Twizzlers, pulled apart and cut into 2” long pieces
black candy melts (optional, for drawing bow ties and buttons)

• Line two baking sheets with parchment paper or wax paper and set aside. 
• Using a double boiler, melt the dark chocolate candy melts until smooth.
• Dip an Oreo into the melted chocolate to coat. 
• Lift it out with a fork and lightly tap it on the edge of the pot a few times to remove excess
• Place it on a lined baking sheet.
• Add one white chocolate wafer on the bottom half of the dipped Oreo. 
• Center the orange M&M half right above it, then add two candy eyes.
• Create the earmuffs by placing a peppermint candy on each side of the penguin. 
• Attach a 2-inch piece of Twizzler for the strap.
• Repeat the steps with the remaining Oreos. 
• Place the baking sheets with the completed penguins into the refrigerator for 10 minutes to set the chocolate.
• Optional step: Melt the black candy melts and draw little bow ties and buttons onto the penguin’s belly.

Recipe: Dizzy, Busy and Hungry

Hot Cocoa Meringue Cookies

These crunchy, sweet, melt in your mouth meringue cookies are the perfect cookie to add to that holiday cookie plate.

2 large egg whites
1/2 teaspoon of cream of tartar
1 cup of granulated sugar
1/4 cup of hot cocoa mix (without marshmallows)
1 cup of chocolate chips
chocolate sprinkles

• Preheat the oven to 300 degrees and spray a cookies sheet with nonstick spray.
• Using a stand or handheld mixer, whip the egg whites and cream of tartar on the highest speed until a soft peak forms. 
• Slowly add in the sugar and continue to whip until a stiff peak forms. 
• If you aren't sure if it's stiff, whip it a little more. 
• It shouldn't drip or move when you lift the beater up.
• Use a spatula to fold in the hot cocoa mix then the chocolate chip.
• Spoon the whites onto the cookie sheet 
• Add a few sprinkles on top
• Bake for 20-23 minutes  
• Turn the oven off but leave the cookies in for another 30 minutes. 
• Then it's ready to serve or store in a container.

Recipe: Chocolate, Chocolate and More

No Bake Peppermint White Chocolate Cheesecakes

A rich and decadent perfectly festive holiday dessert! Easier than cheesecake, no baking required and shorter chill time than the traditional. It's light and fluffy with a texture almost like mousse and it's sure to leave you wanting more!

12 regular size original Oreos
2 Tbsp butter , melted
1 1/4 cups heavy cream
8 Tbsp powdered sugar , divided
4 oz white baking chocolate
10 oz cream cheese , softened (1 8oz pkg + 2oz)
1/2 tsp peppermint extract
Red food coloring , optional
Mini oreos and more white chocolate (optional)
Candy canes , for decoration

• In a food processor, pulse Oreos until finely ground (or use a large Ziploc bag and rolling pin) 
• Pour into a mixing bowl and toss with melted butter and pulse until evenly coated. 
• Pour about 2 1/2 Tbsp of the Oreo mixture into 6 serving cups and level, set aside.
• Melt white chocolate according to directions listed on package  
• Allow to cool until just barely lukewarm but fluid though
• In a medium mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. 
• Add 3 Tbsp powdered sugar and whip until stiff peaks form
• Set aside in refrigerator.
• In a mixing bowl using an electric hand mixer, whip cream cheese until smooth and fluffy. 
• Mix in remaining 5 Tbsp powdered sugar and 1/2 tsp peppermint extract. 
• Stir in cooled white chocolate 
• If you want to tint half with red food coloring then separate half into another bowl and tint 
• Add half of the whipped cream to each then fold in whipped cream. 
• Spoon mixture into a piping bag 
• Pipe over oreo layer in cups. 
• Chill in refrigerator 2 hours.
• Garnish with either crushed candy canes, candy canes sticks or peppermint white chocolate dipped mini Oreos just before serving.
• For dipped Oreos, melt some white chocolate or vanilla almond bark according to directions on package 
• Dip mini Oreos in melted white chocolate. 
• Transfer to wax paper and sprinkle with crushed candy canes before chocolate sets. 
• Allow to set at room temperature.

recipe: Cooking Classy

Eggnog Poke Cake

Made with a white cake mix, eggnog, vanilla pudding, and cool whip. Delicious moist cake recipe perfect for the holidays!

1 white cake mix
1 cup water
½ cup oil
3 eggs
2 cups eggnog
1 tsp nutmeg
1 3.4 oz small box instant vanilla pudding
8 oz Cool Whip thawed

• Make cake in a 9X13 according to box directions by mixing the cake mix, water, oil and eggs together. 
• Bake at 350° for about 30 minutes, or as the instructions direct.
• Let the cake cool completely. 
• Use the handle end of a wooden spoon to evenly poke holes all over the cake (about 1-2” apart).
• In a bowl, mix the pudding mix and eggnog together and stir in the nutmeg. 
• Stir well and then pour over the cake. 
• Some of the pudding will drip down into the holes but some will stay on top of the cake. 
• Spread the pudding on top evenly over the cake.
• Spread the Cool Whip on top of the pudding layer. 
• Place the cake in the fridge overnight or for at least 5-6 hours.
• Sprinkle a little bit of nutmeg on top just before serving.

Recipe: Butter with a Side of Bread

Gingerbread Biscotti

 This Gingerbread Biscotti with molasses is lightly sweetened and full of flavorful warming spices. Cozy gingerbread spices are at their best baked into crunchy biscuit cookies and served with a hot mug of coffee!

1/3 cup vegetable oil
3 large eggs
1 cup sugar
1/4 cup molasses
2 1/4 cup all purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1 1/2 tbsp ground ginger
1 1/4 tsp ground cinnamon
1 1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/3 cup White Chocolate Chips
red and green colored sprinkles

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• In a large mixing bowl, beat together oil, eggs, sugar and molasses until combined.
• In a separate bowl, whisk together the flours, baking powder, ginger, cloves, cinnamon and nutmeg. 
• Gradually add the flour mixture to the wet mixture until a stiff dough forms.
• Divide the dough in half. 
• On a lightly floured surface, roll each half of the dough into a log the length of your cookie sheet (about 18 inches). 
• Place the logs on the baking sheet. 
• Use your hand to pat down the dough until it is 1/2 an inch thick.
• Bake for 25 minutes. 
• Remove biscotti logs from the oven and let cool slightly, just until the dough is cool enough to handle (about 5 minutes). 
• Use a serrated knife to cut biscotti logs into 1/2 inch thick slices.
• Flip the biscotti slices on their side with one cut end up and one cut end down. 
• Return to the oven and bake for 5 - 7 minutes. 
• Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened. 
• Allow to cool completely before dipping in melted chocolate.
• Prepare a work surface or room temperature cookie sheet with a sheet of parchment.
• In a small microwaveable bowl, melt the white chocolate chips for 30 seconds. 
• Stir well, and heat for additional 10 second increments, stirring in between until chocolate is melted and completely smooth. 
• Dip one end of each cookie into the white chocolate and place onto the parchment-lined surface. Decorate with colored sprinkles.

Recipe: 365 Days of Baking

Berry Chocolate Magic Bars

An amazingly easy and delicious treat that combines berries and chocolate for a fun twist on a classic dessert!

1/2 c. butter
1 1/2 c. quick oats
2 Tbsp. brown sugar
1/4 tsp. salt
14 oz. sweetened condensed milk
2/3 c. dried blueberries
2/3 c. dried cranberries
1 c. white chocolate chips
1 c. semi sweet chocolate chips

• Preheat yoru oven to 325°.
• Add the butter to a 9x13 pan and bake for 5 minutes at 325°. 
• Remove from the oven and add the oatmeal, brown sugar and salt to the pan. 
• Mix until well combined and press back into the pan. 
• Bake an additional 5 minutes.
• Top with the sweetened condensed milk, dried berries and chocolate. 
• Bake at 325° for 25 minutes. 
• Remove from oven and allow to cool before serving.

Recipe: Real Housemoms

Cookies & Cream Marshmallow Treats

Oreos make most sweet treats even better, especially when you add marshmallows and cut them into fun Christmas tree or heart shapes

4 tbsp butter
5 cups marshmallows large
14.3 ounces Oreos crushed (see note)
2 cups white chocolate chips
2 tbsp coconut oil
Sprinkles rainbow or holiday-themed

• Coat the inside of an 8-inch x 8-inch baking dish with nonstick cooking spray. Set aside.
• Melt the butter in a large pot over medium heat. 
• Once melted, add in the marshmallows, and stir constantly until completely melted and smooth.
• Pour in the crushed Oreos and stir until completely mixed. 
• Pour the cookie mixture into the prepared pan 
• Use your hands to press it into an even layer gently.
• Allow to cool for 5 minutes. 
• Press cookie cutters into the marshmallow mixture in any shape you like.
• DO NOT remove the shapes yet.
• Once the treats are cooled completely you can take the shapes out of the pan. 
• You may need to use a knife to cut any edges that are partially connected.
• Add white chocolate chips and coconut oil into a medium microwave-safe bowl. 
• Heat in 30-second intervals, stirring between each heating, until melted and smooth.
• Line a baking sheet with parchment paper. 
• Place a treat on a fork and dip it into the melted white chocolate until completely covered. 
• Allow the excess chocolate to drip off back into the bowl
• Place it onto the baking sheet.
• Top the treats with sprinkles while the chocolate is still wet. 
• Let them rest until the chocolate has set 

Recipe: Real Housemoms

Hot Chocolate Marshmallow Cookies

These cookies are out of this world good! Just the perfect chewy-gooeyness !

1/2 C unsalted sweet cream butter
1 1/2 C nestle semi-sweet chocolate
1 1/2 C flour
1/4 C hershey cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
1 1/4 C brown sugar
3 large eggs
1 1/2 tsp vanilla extract
12 large marshmallows cut in half

Chocolate icing 
2 C powdered sugar
4 tbsp unsalted sweet cream butter melted
1/4 C hershey cocoa powder
1/4 C hot water
1/2 tsp vanilla extract
container of christmas sprinkles

• In a double boiler, melt the butter and chocolate, stirring frequently. 
• Once melted, set aside to cool
• In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
• In a standing mixer, beat the sugar, eggs and vanilla on low speed until combined.
• Add the cooled chocolate and mix until combined
• Gradually add in the flour ingredients and mix until combined and brownie like texture
• Scoop the dough into a bowl and cover with foil 
• Place into the fridge for 4 hours.
• Preheat oven to 325 degrees and line a cookie sheet with parchment paper.
• Using a small ice cream scoop, scoop some batter into your hands and roll into a ball
• Place cookies about 2 inches apart
• Bake the cookies for about 10 minutes
• While cookies are baking, cut the marshmallows in half
• Once cookies are baked, place a marshmallow into the center of the cookies and lightly press down
• Place cookies back into the oven for another 2-3 minutes
• Place a wire rack over another cookie sheet to allow the icing to drip off
• Once cookies are done baking let cool for a few minutes before transferring to a wire rack while you make the icing
• Combine all ingredients into a large mixing bowl and mix until combined
• If the icing is still to thick, add about 3 tbsp of hot water to it to thin it out
• Using a spoon, spoon some icing onto the marshmallow on the cookie
• Repeat step number 3 onto a few more cookies
• Sprinkle a little bit of sprinkles onto the cookies
• Repeat the last two steps onto the remaining cookies. 
• Remember to only put icing onto a few cookies at a time because the icing will dry fast.
• Once all the cookies have icing and sprinkles 

Recipe: My Incredible Recipes

Brownie Christmas Trees

Easy to make, adorable to look at and delicious to eat. 

1 box of brownie mix any brand
2 eggs
1/2 C. vegetable oil
3 tbsp. water

Frosting 

2 C. powdered sugar
1/2 C. butter softened to room temperature
1 tsp. vanilla extract
2-3 tbsp. milk
green food coloring

holiday sprinkles
yellow stars
disposable piping bag
Wilton Star tip 1m
3 - round cookie/biscuit cutters in varying sizes

• Bake the Brownie mix as instructed and leave to cool
• Combine the powdered sugar, softened butter and vanilla extract.
• Add in 1 tablespoon of milk at a time, as needed until the frosting as reached your desired consistency.
• Attach the star tip to the piping bag and fill the bag with green frosting.
• Use the 3 varying cookie cutters to gently cut out the brownie circles.
• Gently squeeze the frosting out of the bag and onto the top of each brownie
• Starting with the biggest circle, stack three brownies on top of each other
• Top the last brownie with frosting to resemble to top of a Christmas tree.
• Add a star on top and holiday sprinkles.
• Repeat with the rest of the brownies.

Recipe: My Incredible Recipes

Slow Cooker Holiday Ham

Tender, juicy, slow cooked spiral ham with a sweet brown sugar - honey glaze, maraschino cherries and pineapple chunks. A great way to jazz up your shop bought ham

8 - 10 pound spiral ham
1 - 20 can pineapple chunks, in syrup or juice (juice reserved)
1 - small jar maraschino cherries (juice reserved)
2 - tablespoons yellow or Dijon mustard
1/4 - cup honey
1/2 - cup brown sugar

• Place the spiral ham in slow cooker lined with a cooking bag. 
• Separate the slices.
• in a small bowl add the syrup or juice from the pineapple, juice from the cherries, mustard, honey and brown sugar.
• Mix until well combined.
• Add the cherries and pineapple chunks over the ham (making sure to get some of them into the slices).
• Pour the glaze over the ham.
• Turn the slow cooker on LOW, and cook for 2 1/2 - 3 hours.
• Do not cook more than 3 hours or you will dry out the ham (if you have a larger ham allow 13 minutes per pound).
• Baste the ham occasionally with the glaze while cooking.
• Serve hot, topped with pineapple chunks and cherries (if desired).

Recipe: Mommys Kitchen

Christmas Morning Muffins

 Fruitcake in a muffin. Quick and easy to make and full of festive flavour

2 cups mixed dried fruits (can soak in rum or orange juice in advance)
1½ cups self raising flour
⅓ cup plus 1 tbsp milk
⅔ cup plus 1 tbsp white castor sugar or brown sugar
1 stick plus 1 tbsp butter
3 eggs
2 tablespoons of brandy or orange juice (optional)
1 teaspoon of orange zest
1 teaspoon of mixed spice or cinnamon powder

• Preheat oven to180
• In a bowl, sift in the self raising flour, spices, orange zest and castor sugar. 
• Add mixed fruits and stir until well combined. 
• Make a well in the centre.
• In another bowl, add melted butter, eggs, alcohol or orange juice and milk. stir until well mixed.
• Pour the liquid ingredients onto the dry ingredients, use a fork or spoon to stir until well mixed. 
• A bit lumpy is acceptable for muffins. 
• Over stirring or mixing will result in chewy muffins as gluten have developed.
• Fill up the muffin cup to at least 80% of the muffin cup
• Bake for 20-25 minutes or until a skewer inserted comes out clean. 

Recipe: Guai Shu Shu

Santa Hat Rice Krispie Treats

These treats are easy to make for the kids this Christmas using a traditional Rice Krispies Treat recipe and just adding a few decorations!

3 Tbsp butter, cut into chunks
10 oz + 12 mini marshmallow, with 12 reserved to top Santa's hats
Red gel food coloring
6 cups Rice Krispies
12 oz white melting chocolate
White sprinkles

• Line a 9 x 13 pan with wax or parchment paper. Set aside.
• In a large saucepan, melt butter over medium heat. 
• Stir in marshmallows, stirring frequently until melted. Remove from heat. 
• Stir in cereal and a few drops red gel food coloring, stirring until well combined. 
• Add more red food coloring if necessary to reach desired shade.
• Pour mixture into 9 x 13 pan. 
• Using wax or parchment paper, press mixture down evenly into pan. 
• Place in refrigerator to chill for 1 hour.
• Using a triangle cookie cutter, cut hats out of cooled treats, as close together as possible.
• Melt white chocolate in double broiler or in the microwave in 30 second increments, stirring occasionally until melted.
• Dip the bottom of each hat into the melted chocolate, forming the rim of Sant'a hat, and allowing the excess to drip back into the bowl.
• Place dipped hats on a sheet or parchment or wax paper
• Add sprinkles to the white rim of the hat. Allow to set.
• After the rims have set, reheat the chocolate for a few more seconds if necessary. 
• Dip the top of each hat and immediately add a mini marshmallow. 
• Allow to set before serving.

Recipe: Crayons and Cravings

Old Fashioned Brandy Butter

Brandy butter is a traditional side to holiday desserts like Christmas pudding and mince pies, and can be bought from the store in jars or homemade! It is usually served cold with hotter desserts and as an alternative to cream, custard, or ice cream. With just three ingredients its incredibly quick and eay to make and lasts up to eight weeks in the fridge

1 stick (4oz/115g) salted butter softened
2 cups (8oz/225g) powdered sugar sifted
4-5 tablespoons brandy

• Place the butter in a large baking bowl. 
• Beat with an electric hand whisk until light and creamy.
• Add the sugar and beat again until it's all incorporated.
• Add the brandy to taste and stir well. 
• If you add too much brandy and the mixture curdles, add more powdered sugar until the mixture binds back together
• Spoon the butter into a serving dish or jar, cover, and store in the fridge for up to 8 weeks. 

Recipe: Bigger Bolder Baking

The Blue House Mince Pies

Mince pies are the ultimate Christmas staple. The sweet, fruity mincemeat with all of those wonderful festive spices, encased in icing-covered crumbly, buttery pastry.. is festive food heaven. I make my own Mincemeat but shop bought is quite acceptable with a few additives. I also make my own sweet crust but shop bought pre rolled pastry works just as well...but tastes slightly different

Pie crust dough (enough for two crusts) or
Homemade using the following recipe:

2 1/2 cups / 350g plain flour
Pinch of salt
1 cup /225g butter, diced
tsp sugar
1 whole egg
Cold Water

1 jar of homemade mincemeat  (see recipe)
or: 1 jar of good quality shop bought mincemeat plus

1 apple, finely diced

1 orange, juice and zest

• Heat the oven to 400°F/200°C/Gas 6
• Place the flour, butter and salt into a large bowl.
• Rub the butter into the flour until the mixture resembles fine breadcrumbs
• Stir in sugar,
• Add the egg to the mixture and using a knife stir, 
• Add cold water a teaspoon at a time until the mixture binds together.
• Roll in cling film and chill in the fridge for at least 30 minutes
• Meanwhile add orange juice, zest and apple to shop bought mincemeat and stir well
• Choose a muffin or bun tin for the size of the pie you want.
• Dust a work surface lightly with a little flour 
• Roll out two-thirds of the pastry to 1/8"/3mm thick.
• Cut circles to line the cups of your tin.
• Fill the pastry lined tins 2/3 full with mincemeat.
• Roll out the remaining pastry to the same thickness 
• Cut smaller circles or stars to fit as lids, make a crumble topping or make a lattice with pastry scraps to be decorative.
• Lightly brush the tops with milk or an egg wash.
• Bake in the preheated oven for 20 mins or until golden brown.
• Remove from the oven and sprinkle with the icing sugar.

Recipe: The Blue House Christmas Kitchen

Mini Snowman Pizzas

These easy peasy snowman pizzas are absolutely adorable, and snow delicious, too! Make and bake in twenty minutes or less. Great for holiday entertaining or just a fun night with the family.

1can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
3/4cup alfredo sauce
1 1/2cups mozzarella cheese, shredded
2 baby carrots
2 black olives
1 slice purple onion
4 fresh rosemary sprigs

• Preheat oven to 350°F. 
• Line a baking sheet with parchment paper. Set aside.
• Open pizza crust dough. 
• Slice the can of dough in half, then slice each half twice more--one a little more than half of the dough (this will press into the large piece at the bottom of each snowman), and one a little more than half of what remains.
• Press the large piece of dough until flat, and about 4 inches in diameter. 
• Press the second piece into a second flat, until about 3 inches in diameter. 
• Press the smallest piece of dough into a third flat round, until about 2 inches in diameter. 
• Press each round of dough together at the seams to create a snowman shape. 
• Repeat to create a second snowman.
• Top with alfredo sauce and shredded mozzarella.
• Slice a baby carrot into three buttons and use the remaining carrot to cut a triangle nose.
• Place these on the snowmen, then add sliced olives for the eyes, and onion slices as the mouths.
• Bake pizzas for 15-20 minutes, or until the cheese begins to bubble and the edges of the crust turn light golden brown.
• Remove pizzas, allow to cool slightly before transferring to a serving platter. 
• Garnish with rosemary sprig scarves. Enjoy!

Recipe: Tablespoon

White Chocolate Peppermint Poke Cake

Bursting with peppermint flavor and is so delicious. It’s perfect for your holiday parties.

1 1/2 cups butter, softened
1 1/4 cups sugar
4 large egg whites
2 large eggs
3 teaspoons peppermint extract, divided
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 cups milk, divided
1 (4-ounce) bar white chocolate, melted
1 (3.4-ounce) box white chocolate instant pudding mix
1 (3.4-ounce) box cheesecake instant pudding mix
1 (16-ounce) container frozen whipped topping, thawed
12 peppermint candies, crushed

• Preheat oven to 350 degrees F. 
• Spray a 13X9-inch baking dish with baking spray with flour
• In a large mixing bowl, using an electric mixer, beat butter and sugar at medium speed until light and fluffy, about 3 to 4 minutes,
• Beat in egg whites and eggs one at a time, stopping to scrape down the sides of the bowl a few times.
• Add 2 teaspoons peppermint extract.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• Add flour mixture to the butter mixture alternating with 1 1/2 cups milk. (The remaining milk is for making the pudding mix.) 
• Add flour in 3 additions and milk in 2 and beat just until combined after each addition.
• Stir in melted chocolate. 
• Spoon batter into prepared dish, spreading it evenly.
• If it starts getting too brown on top, cover with foil for the remainder of the baking time.
• Let cake cool 10 minutes. 
• Use the end of a wooden spoon to poke holes every 1/2-inch.
• In a large bowl, whisk together the 2 pudding mixes, remaining 3 1/2 cups milk, and 1 teaspoon peppermint extract until it starts to thicken and is smooth. 
• Don't let it thicken too much or it will not seep down into the cake.
• Slowly pour pudding mixture over cake and smooth it and ease it down into the holes with a spatula. Cover and refrigerate at least 4 hours or up to 3 days.
• Spread whipped topping over cake and sprinkle with crushed peppermint candies.

Recipe: Spicy Southern Kitchen

Mini Eggnog Cheesecakes

Easy and luscious mini cheesecakes, flavored for the season. Served in individual portions making this a perfect party dessert.

1 C graham cracker crumbs roughly 6 full sheets store bought graham crackers
2 Tbsp unsalted butter melted
1/2 Tbsp granulated sugar
1/4 tsp nutmeg

Filling:

12 oz cream cheese room temperature
1/2 C granulated sugar
1/2 C eggnog
1 Tbsp all purpose flour
1/2 tsp vanilla extract
1/4 tsp nutmeg
1/4 tsp salt
1 large egg

• Preheat oven to 350°F. 
• Lightly grease the cavities of a 12 cup mini cheesecake pan.
• In a food processor or large bowl, combine crust ingredients. 
• Divide evenly between prepared cheesecake cavities. 
• Firmly press down to create and even crust. 
• Bake for 5 minutes.
• Reduce oven temperature to 325°F.
• Meanwhile in a large bowl or stand mixer, beat together sugar and cream cheese. 
• Add eggnog, flour, vanilla, nutmeg and salt. 
• Mix until well blended. 
• Add egg, mixing only until just combined. 
• Fill cavities 3/4 full. Bake for 15-18 minutes or until centers are only slightly jiggly. 
• Remove to a wire rack to cool for 1 hour. 
• Transfer to refrigerator to chill 4 hours or overnight.
• Serve with fresh sweetened cranberry puree, sweetened whipped cream and a dusting of nutmeg. 
• Store leftovers in the refrigerator.

Recipe: Baked By Rachel

Cherry Cream Cheese Crescent Ring

This Cherry Cream Cheese Crescent Ring is super simple and tastes amazing. If you are feeding a crowd breakfast or even dessert, this danish type ring is going to work perfectly. Since this ring uses store-bought crescent dough, it can be whipped up in no time at all.

2 cans Crescent Rolls
8 oz softened Cream Cheese
21 oz Cherry Pie Filling
1/2 cup Sugar
1 tsp Vanilla
1 cup Powdered Sugar
1 tbsp Milk

• Preheat oven to 350.
• Beat creamy cheese with sugar and vanilla until fluffy.
• Unroll crescent dough and separate.
• On a pizza pan place triangles overlapping with long pointed ends outward. 
• There should be about a 6" circle left in the middle of the pan.
• Spread cherries over the lapped dough area.
• Spread dollops of cream cheese mixture over the cherry filling.
• Fold pointed ends of crescents over the filling and pinch into lapped dough to seal.
• Bake for 18-20 minutes or until golden brown.
• Mix Powdered sugar and milk until smooth glaze forms.
• Drizzle glaze over ring

Recipe: Cincy Shopper

No Bake Santa Cookies

Simple to make cookies that come together in no time on the stovetop, so your oven is free for other goodies! Loaded with cocoa powder and chocolate, rolled oats, coconut, butter, and sugar, these no-bake cookies are a total treat for the family and Santa too!

1 1/2 cups granulated sugar
5 tablespoons cocoa powder
1/2 cup milk
1/2 cup butter softened
1 teaspoon vanilla
3 cups quick or rolled oats
1/2 teaspoon salt
1 cup coconut
1 cup milk chocolate chips
1 cup white chocolate chips

• Line two cookie sheets with parchment. 
• Set aside.
• In a medium size saucepan stir the granulated sugar, cocoa powder, and milk over medium-low heat until all the sugar dissolves. 
• Once the sugar is dissolved add the butter
• Keep stirring until the butter is melted and the mixture is smooth.
• Add the vanilla, oats and salt. 
• Stir until combined, then remove from the heat.
• Add the coconut, stir again. 
• Add the milk chocolate chips and the white chocolate chips. 
• Stir again. 
• Take a tablespoon or an ice cream scoop and drop the cookies onto the cookie sheets.
• They don't need to be uniform in size. .
• Allow to cool completely. 

Recipe: Real Housemoms

Eggnog Thumbprint Cookies

These sweet, rich cookies are perfect for enjoying and for gifting!

3/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 egg
1 1/2 teaspoons vanilla
2 cup all-purpose flour
1/4 teaspoon salt
Frosting:
1/2 cup unsalted butter, melted
2 cups powdered sugar
2 tablespoons spiced rum (or 1/4 teaspoon rum extract)
Ground nutmeg, for garnish

• Preheat oven to 350 degrees F. 
• Line a baking sheet with or parchment paper.
• In a medium bowl, combine flour and salt; set aside.
• In a large bowl, beat together 3/4 cup butter and sugars until creamy. 
• Add egg and vanilla; mix to combine. 
• Add flour mixture and mix until just combined.
• Scoop tablespoonfuls of cookie dough, and roll into balls. 
• Using the back of a teaspoon measuring spoon, make indentations in the middle of each circle.
• Bake for 12 minutes. 
• Remove from oven and cool completely.
• In a small bowl, beat together 1/2 cup butter, powdered sugar, and rum until smooth. 
• Transfer frosting to a piping bag. 
• Pipe a dollop of frosting into the indentation of each cookie. 
• Sprinkle with a little ground nutmeg to finish.

Recipe : White Lights on Wednesday

Blue Christmas Truffles

Made with white chocolate ganache and blue curacao for a warming, slightly citrusy, gorgeous holiday confection! A perfect gift for a Blue Christmas

2 cups white chocolate chips
2 tablespoons heavy cream
2 tablespoons blue curacao
1/2 cup sanding sugar

• Add the chocolate and the cream to a microwave-friendly bowl. 
• Heat in 30 second increments at half speed. 
• Stir well between each increment, until the mixture is creamy and smooth.
• Finally, add the blue curacao and stir into the chocolate.
• Cover and refrigerate for two hours to firm up.
• Once the 2 hours have passed, set up a baking sheet lined with parchment paper.
• Pour the sanding sugar into a shallow bowl.
• Measure out a slightly heaping teaspoon of the mixture. 
• Roll into balls and then roll in the sanding sugar until coated.
• Place on the parchment-lined baking tray. 
• Once all of the balls are rolled, place the baking tray in the fridge for an hour to set up.
• Keep refrigerated.

Recipe: Lord Byrons Kitchen

Cranberry Orange Pinwheels

 Made with fresh cranberries and the bright flavor of orange, these cranberry and orange pinwheels are the perfect cookie to take to a cookie exchange, mail to a friend or serve at your holiday party. 

1 cup fresh cranberries
1 cup pecans
1/4 cup light brown sugar, packed
1 cup butter, softened
1 1/2 cups granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 teaspoons finely shredded orange peel
3 cups all-purpose flour

• Combine cranberries, pecans and brown sugar in a food processor. 
• Process until cranberries and nuts are very finely chopped; set aside
• In a large mixing bowl beat butter until light and creamy.
• Add granulated sugar, baking powder and salt.
• Beat until combined, scraping sides of bowl.
• Beat in eggs and orange peel.
• Add flour and beat until combined.
• Divide dough in half.
• Cover and chill dough 1 hour or until easy to handle.
• Roll half of the dough between two pieces of wax paper into a 10-inch square.
• Spread half of the filling over square, leaving a 1/2-inch border along the edges.
• Roll up dough.
• Pinch to seal.
• Wrap log in plastic warp.
• Repeat with remaining dough and filling.
• Chill about 4 hours or until firm.
• Preheat oven to 375 degrees.
• Using a sharp knife, cut rolls into 1/4-inch slices.
• Place slices 2-inch apart on an ungreased cookie sheet.
• Bake 8 to 10 minutes or until edges are firm and bottoms are light brown.
• Let stand for 1 minute on cookie sheet.
• Transfer to a wire rack and let cool.

Recipe: Lady Behind the Curtain

Peppermint Sugar Cubes

These tasty sugar cubes make your coffee less habit and more ritual, they can also be added to hot tea or hot cocoa to sweeten and brighten up their flavor as well. Place them in a pretty airtight jar on your coffee bar, they will last for months and months.
Package some up in a jar with some ribbons and bows, and they make a great gift for a peppermint lover, fellow foodie, or coffee addict!

½ cup sugar
8-10 peppermints, hard not soft
Peppermint extract-optional
Water, spray bottle

A silicone mold

• Unwrap and place peppermints into a small food processor (you could also use a clean coffee grinder) 
• Chop until they are ground up, either rough or until they are a fine powder
• You want the hard mints not the soft ones.
• Stir chopped peppermint into your granulated sugar
• For a very strong peppermint flavor add ¼ tsp peppermint extract.
• Slowly add water, by the teaspoon full or spray it with a water bottle (preferred method).
• Carefully stir and add water until your mixture is just slightly dampened,
• Too much and it’s just flavored sugar water.
• When you squeeze a bit in your hand it should clump together.
• Scoop and press the mixture into a silicone mold
• Be sure to fill in all the corners and then press firmly into place with the back of your spoon.
• 2-3 teaspoons, may not completely fill the mould, but gives a good idea of how much you are adding to your drink.
• Let your peppermint sugar cubes dry overnight
• Remove them carefully from the mold.
• Place them in a pretty airtight jar on your coffee bar

Recipe: Busy Being Jennifer

Sugared Cranberries

These pleasantly sweet, tart, and addictively crunchy gems are the perfect garnish for just about any dessert, and they are delicious on their own, too. Standard granulated sugar is what you need here, but vanilla sugar is really nice if you have it. The sugared cranberries can then be used in a variety of different recipes, giving them a distinctly festive look.

▢2 cups sugar, divided
1/2 cup water
1 (12 ounce) bag fresh cranberries, washed

• Combine 1/2 cup sugar and 1/2 cup water in a medium saucepan over medium heat
• Stir until sugar is dissolved.
• Do not boil.
• Stir in cranberries and stir to coat all cranberries.
• Use a slotted spoon and transfer cranberries to a wire rack (set it on top of a lined baking sheet for easy clean up).
• Reserve syrup if you want - it's great to sweeten cocktails!
• Let cranberries dry for 1 hour.
• After one hour, roll cranberries in remaining sugar until completely coated.
• Store in an airtight container in the fridge for 2-3 days

Recipe: Rachel Cooks