Gingerbread Loaf Cake

The perfect holiday treat: sweet, moist, loaded with warm spices and so easy to make. Double or triple the recipe for a delightful homemade gift for neighbors and friends.

¼ cup vegetable oil
¼ cup sugar
1 large egg
½ cup molasses
1 ¼ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
½ cup hot water (scant)

Icing

1 cup powdered sugar
½ teaspoon vanilla extract
1 tablespoon milk or cream
1 dash each of ginger, cinnamon and cloves (optional)

• Preheat oven to 350°. 
• Line an 8½ x 4½ loaf pan with aluminum foil with at least a few inches folded over the top. 
• Grease along sides and bottom.
• In a large bowl, beat oil and sugar for 1 minute on medium. 
• Add egg and mix for 2 minutes on medium. 
• Add molasses and mix until combined.
• Sift flour and then measure in to a medium bowl. 
• Add soda and spices. sift three more times or stir with a whisk for about 30 seconds.
• Add dry ingredients to wet ingredients about ⅓rd at a time, scraping sides of bowl and fully incorporating each time. 
• Add hot water. 
• BATTER WILL BE THIN!
• Pour batter into prepared loaf pan.
• Bake for approximately 30-35 minutes, until a toothpick inserted in the center comes out clean.
• Remove from oven and lift bread out of the pans using the excess aluminum foil
• Place on a cooling rack to cool completely.
• When loaf is cool, combine powdered sugar, vanilla and enough milk until it is thick but able to be poured over the loaf and slowly drizzle down the sides. 
• If desired mix in a sprinkle or two of ginger, cinnamon and cloves.

Recipe: That Recipe

Mary Berry's Mincemeat Loaf Cakes

You can’t go wrong with a Mary Berry recipe and this one is a real classic that uses up leftover mincemeat. It makes two light, crumbly fruit cakes - one for yourself and one for a friend! 

150 g soft butter
225 g mincemeat
150 g soft light brown sugar
225 g self raising flour
2 medium eggs
100 g Glace cherries
100 g sultanas
50 g blanched almonds or halved glace cherries, for decoration

• Preheat oven to 180C/160Fan/350F.
• Grease and line 2 1lb (450g) loaf tins.
• Simply mix all the ingredients except for the almonds together until they are well incorporated.
• Spoon the mixture into your loaf tins. 
• Stud with the blanched almonds/halved cherries.
• Bake for 1 hour if using 1lb loaf tins or 35-40 minutes for mini loaf tins or until the cakes are shrinking from the sides, risen and golden and a skewer inserted in the middle comes out clean.

Recipe: Something Sweet Something Savoury

Cranberry Pecan Brownies

Rich chocolate brownies generously filled with tart cranberries and crunchy pecans. Serve plain or topped with ice cream and hot fudge sauce. Delicious

¼ cup butter
1 cups semi-sweet chocolate
½ cup light brown sugar
1 tablespoon vanilla
2 eggs
½ cup all-purpose flour *
¼ teaspoon kosher salt
1 cup cranberries
½ cup pecans chopped

• Preheat the oven to 325°F. 
• Grease a 9×9 pan with butter or line with parchment. 
• Melt the butter in a medium saucepan over medium-high heat.
• Add the chocolate chips to the butter and stir until melted. 
• Remove from the heat. 
• Add the sugar and vanilla, and stir until smooth.
• Whisk in the eggs. 
• Add the flour and salt. 
• Stir until well combined. 
• Stir in the cranberries and pecans.
• Pour into a well-greased or parchment lined pan. 
• Bake for 28-30 minutes, until a toothpick inserted in the center of the brownies comes out with moist crumbs.

Recipe: Barefeet in the Kitchen

Peppermint Christmas Wreath Cookies

Wonderfully festive and so easy to make, these Peppermint flavored sugar cookies can be decorated any way you like with peppermint flavored icing. Involve the kids and tap into your creative side to decorated these fun, slightly crispy, holiday cookies.

4 cups (480 grams) all-purpose flour
1/3 cup (47 grams) corn starch
1/2 teaspoon salt
1 cup/2 sticks (226 grams) unsalted butter, softened to room temperature
1/2 cup (100 grams) granulated sugar
2 large eggs, room temperature beaten
1 teaspoon peppermint extract
White royal/cookie icing

• In a mixing bowl, sift together the flour, baking powder and salt.
• In a separate mixing bowl add the butter and sugar
• Beat on high speed until light in color, smooth and creamy. 
• Scrape down any butter from the sides of the bowl. 
• Add the egg and peppermint extract, beat until well combined.
• While mixing on low, slowly add the flour mix until well mixed and comes together. 
• The dough is the right consistency when you hold some in your hand and it does not stick to your fingers. 
• If it is still sticky, add a little more flour and mix.
• Lay out a large piece of plastic wrap. Remove the dough from the bowl and place on the plastic wrap. Flatten the dough and wrap well. 
• gRefrigerate for 1 hour.
• Preheat oven to 375°F/190°C with oven rack in the center of the oven.
• Cover a large baking sheet with parchment paper or silicone mat.
• Remove the dough from the refrigerator and remove 1/3 of the dough. 
• Wrap the remaining dough and refrigerate.
• Dust a clean surface lightly with flour. 
• Roll the dough to 1/4-inch (6 mm) thick 
• Use a 4-inch (10 cm) fluted cookie cutter to cut cookies 
• Place the cookies onto the baking sheet, 1-inch (2.5 cm) apart. 
• Use a smaller cookie cutter to cut out the center (do this on the baking sheet so you don’t have to handle them after the center is cut out because they are harder to handle).
• Bake for 10-12 minutes. 
• Do not let them brown. 
• Remove from the oven and cool on the baking sheet for 2 minutes. 
• Use a spatula and transfer the cookies to a cooling rack to cool completely. 
• Repeat with the rest of the dough.
• To frost the cookies, they must be completely cooled. 
• Use your favorite white cookie/royal icing with a few drops of peppermint extract added. 
• Either pipe or spread onto the tops of the cookies. 
• Allow to harden.

Recipe: Culinary Ginger

Maple Bacon Brussels Sprouts

A sweet, smoky, and savory side dish cooked in a skillet, Perfect for sprucing up, what can be.. this boring and dreaded vegetable. (I love them)

8 slices thick-cut bacon, chopped
2 lb.Brussels sprouts
1 tsp.kosher salt
1/8 tsp ground cayenne pepper, plus more to taste
1/2 c. dried, unsweetened cranberries
1/4 c. apple juice
1/4 c. maple syrup

• In a large cast-iron skillet, cook the bacon oven medium-high for 6-8 minutes or until crispy. 
• Using a slotted spoon, remove the bacon from the skillet 
• Drain on a paper towel lined plate.
• Add the Brussels sprouts to the skillet, stirring well to coat with the bacon grease. 
• Reduce heat to medium 
• Cook without stirring for 6 minutes or until the sprouts start to brown/caramelize. 
• Stir in the salt and red pepper 
• Continue to cook an additional 6 - 8 minutes or until Brussels sprouts are just tender.
• Stir in the cranberries, apple juice, and maple syrup. 
• Cook 3 minutes, stirring to coat the Brussels sprouts. 
• Add the cooked bacon and stir to combine. 
• Serve immediately.

Recipe: The Pioneer Woman

Cranberry Brie Puff Pastry Stars

Quick and Easy appetizer perfect for Christmas! Puff pastry stars topped with brie and cranberry sauce!

14 oz ready rolled puff pastry
1 egg
6 oz brie cheese
½ cup cranberry sauce
Fresh thyme, optional to garnish

• Preheat oven to 360F and line a baking sheet with parchment paper
• Roll out the puff pastry sheet onto a floured surface
• Use a star-shaped cookie cutter to cut out individual pastry stars
• Place half of the pastry stars on the on a baking sheet
• Using a beaten egg, apply a thin layer of egg wash to the top of pastry stars
• Top with another puff pastry star then repeat with applying a thin layer of egg wash to the top of pastry star
• Bake for 8-10 minutes, until the stars are puffed and golden
• Take out puff pastry stars of the oven
• Cut small slices off brie and place on top of each pastry stars and place back in the oven for 1-2 minutes to melt and bubble the brie
• Remove puff pastry stars from oven and place on a plate
• Spoon a small amount of the cranberry sauce on top of the brie and a few fresh thyme leaves
• Serve immediately

They are best straight from the oven, but if you want to get ahead you could bake, cool, cover and store the puff pastry stars without the brie and cranberries a day or two beforehand. Then place in the oven for 2-3 minutes to heat through before adding the brie.

Recipe; Yummiest Food

Christmas Monkey Bread

 Made using refrigerated biscuit dough, stuffed with chocolate, and covered in holiday sprinkles, this easy monkey bread recipe is the perfect sweet treat to serve your family Christmas morning.

2 packages of refrigerated biscuit dough
Christmas sprinkles
Hershey Kisses, unwrapped (any flavor is fine)
1 cup white sugar
4 tbsp ground cinnamon
2 sticks unsalted butter
½ cup brown sugar

• Preheat oven to 350 degrees. 
• Prepare bundt pan with a layer of non-stick spray and set aside.
• Cut biscuits into quarters. 
• Flatten each quarter slightly. 
• Add a few sprinkles and a kiss, then roll into a ball and set aside. 
• Repeat with remaining biscuit quarters.
• Place white sugar and cinnamon in a large zipper baggie. 
• Give it a shake to mix the ingredients together. 
• Add a few dough balls at a time and toss until fully coated. 
• Remove balls from ziplock bag and place into the bundt pan. 
• Repeat until all dough balls are coated and in bundt pan.
• Heat butter and brown sugar in a medium saucepan under medium heat until melted. 
• Pour sauce over the biscuits
• Bake for 30-40 minutes or until the top turns a deep brown. 
• Remove from oven and allow to cool for 10 minutes. 
• Then, put a plate on top of the bundt pan and turn the monkey bread over onto the plate. 
• Add a few more shakes of sprinkles then serve and enjoy!

Recipe: Crayons and Cravings

Nantucket Cranberry Christmas Pie

From the crunch of the sugar crust on the bottom to the juicy cranberries to the flaky cake layer on top; Nantucket Christmas Cranberry Pie is cranberry dessert heaven.

▢2 cups fresh or frozen cranberries½ cup sugar

2 cups fresh or frozen cranberries
½ cup sugar
½ cup chopped pecans

Topping:  
¾ cup butter softened
1 cup sugar
2 eggs
1 teaspoon almond extract
1 cup all-purpose flour 

• Preheat the oven to 350°F. 
• Combine the filling ingredients and stir to combine. 
• Pour into a generously buttered 10" pie plate.
• Combine the butter and sugar in a mixing bowl and beat until smooth. 
• Add the eggs and almond extract and beat again until fluffy. 
• Add the flour and beat once more.
• Use a small cookie scoop to quickly dollop spoonfuls across the top of the pie. 
• It doesn't need to look perfect
• Spread the thick batter over the cranberry mixture in the pan. .
• Bake for 40-50 minutes
• Test doneness with a toothpick, just to make sure the topping is cooked through. 
• Serve warm with whipped cream or vanilla ice cream.

Recipe: Barefeet in the Kitchen

Eggnog Bread

Light and moist eggnog bread drizzled with an eggnog glaze. Soft, moist and delicious. 

2¼ cup all­purpose flour 
2 tsp. baking powder 
¼ tsp. ground nutmeg 
¼ tsp. ground cinnamon 
½ tsp. salt 
4 Tbsp. unsalted butter 
2 Tbsp. light vanilla yogurt 
1 cup sugar
1 cup low fat eggnog 
1 tsp. vanilla extract 
2 eggs, beaten 
1 cup powdered sugar 
2­3 Tbsp. low fat eggnog 
splash of vanilla extract

• Preheat oven to 350ºF. 
• Spray a large loaf pan with cooking spray and set aside.
• In a medium sized bowl, mix together all the dry ingredients: flour, baking powder, nutmeg, cinnamon, and salt.
• In a mixing bowl, blend together butter, yogurt and Truvia until creamy. 
• Add in vanilla and eggnog and then the eggs.
• Blend in the dry ingredients until combined and then pour into prepared pan.
• Bake for 40-60 minutes, until toothpick comes out clean. 
• Cool for 15 minutes, remove from pan and let cool completely on a wire rack.
• For glaze: mix together powdered sugar, eggnog and vanilla. 
• Drizzle over the top of the eggnog loaf.

Recipe: Yummy Healthy Easy

White Chocolate Covered Gingerbread Oreos

Looking for a last minute, super quick and easy treat to serve or give away as a gift? These gingerbread cookies made with Gingerbread Oreos are a real crowd pleaser and make a great homemade Christmas gift from your kitchen! Dont like Gingerbread...any flavour sandwich cookie will work

32 (10.7 oz. package) of Gingerbread Oreos (or any flavor you like)
1 pound almond bark (or your favorite white chocolate)
colored sprinkles, jimmies, or mini candies to decorate

• Melt almond bark as directed on package.
• Dip each cookie in melted almond bark with a fork and completely cover with melted chocolate. 
• Place on a lined foil or waxed paper lined tray. 
• Sprinkle with embellishments while still warm. 
• Allow the cookies to cool completely to harden.
• Store in airtight container in a cool place.

Recipe: Renee's Kitchen Adventures

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

Almond Cinnamon Babka Star Bread

An elegant, pull-apart sweet bread, intensely flavored with cinnamon, almonds, and raisins. Soft and tender, and addictive. Easier to make than you think. A perfect holiday bread, like Christmas or Easter, or delicious with morning coffee!

3 1/4 cups plus 2 tablespoons all-purpose flour
1/4 cup granulated sugar
1 packet instant yeast
2 teaspoons kosher salt
1 cup whole milk
1/4 cup unsalted butter
1 egg
2 teaspoons vanilla extract
Filling3/4 cup brown sugar, packed
2 tablespoons cinnamon
2 tablespoons all-purpose flour
1/2 cup butter, melted
1/2 cup finely chopped almonds
1/2 cup raisins
Egg Wash1 egg
1 tablespoon water

• In the bowl of a stand mixer, combine 1 cup flour, granulated sugar, yeast, and salt.
• Iin a saucepan over medium heat, warm the milk and the butter until it's lukewarm. 
• Add the milk mixture to the flour mixture and beat until combined. 
• Add the egg and the vanilla extract and continue to mix until combined.
• Attach the dough hook to the stand mixer and gradually add the remaining 2 1/4 cups plus 2 tablespoons flour. 
• Continue to mix and knead on medium speed until all of the flour is incorporated and a sticky dough forms. 
• Add flour 1 tablespoon at a time if necessary.
• Spray a large bowl with cooking spray and place dough in the bowl, turning to grease the top. 
• Cover with plastic wrap
• Let rise in a warm, draft-free area until doubled in size, 45 minutes to 1 hour.
• Line a half-sheet baking pan with parchment paper. Set aside.
• Lightly punch down the risen dough and let rest for 5 minutes. 
• Turn it out onto a lightly floured surface and divide evenly into 4 portions. 
• Shape into a ball and let sit covered for 15 minutes.
• Meanwhile, make the filling: In a saucepan or microwavable bowl, melt the butter. 
• Combine the sugar, cinnamon, and flour. 
• Add the melted butter, chopped nuts, and raisins; stir until combined. Set aside. 
• If the mixture isn't spreadable by the time you are ready to spread, microwave it for a few seconds to soften.
• Roll each dough ball into an 11-inch circle and carefully place it on the prepared pan. 

• Spread 1/3 of the filling onto the dough circle, leaving a 1/2 inch border.
• Repeat the process twice.
• Then roll the final dough ball into an 11-inch circle and place it on top.
• Find the center of the dough circle and mark it with a round 1-inch biscuit cutter for a visual.
• Using a sharp knife make 16 evenly spaced cuts from the center to the edge of the dough.
• It's easiest to start with 4 quadrants.
• Inside of each quarter, you will make three more cuts for a total of 4 wedges in each quarter.
• Grasp 1 wedge in each, twist the wedges outward and away from each other twice; then pinch the ends firmly together to make one twisted wedge.
• Repeat with remaining cut wedges.
• Cover and let rise in a warm, draft-free place until doubled in size; 30 to 45 minutes.
• Pinch ends together again if necessary.
• While the babka is rising for the second time, preheat the oven to 375 degrees F.
• In a small bowl whisk together 1 egg and 1 tablespoon water.
• Brush the top of the babka with the egg wash; sprinkle with sugar if desired.
• Bake until the Babka is golden brown and an instant-read thermometer inserted in the center is at least 190 degrees F; 16 to 22 minutes.
• Cover with foil to prevent excess browning if necessary.
• Let cool completely on the pan.

Recipe: 31 Daily

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

Cranberry and Brie Filo Christmas Crackers

Packed with the heavenly combo of cranberries and brie, these edible crackers are guaranteed to be the showstopper on your entertaining table. The flaked almonds add textural interest to the filo parcels. Deliciously perfect way to celebrate the holiday season

6 sheets frozen filo pastry, thawed
50 g butter, melted
250 g brie, cut into long slices
275 g cranberry sauce
1/4 cup flakes almonds
1 tbsp black sesame seeds

• Preheat oven to 180 C / 350 F. 
• Line two baking trays with parchment paper. Set aside.
• Place thawed filo sheets on a flat surface. 
• Divide into 3 lengthways and then cut in half widthways, so you have 36 squares.
• Place one pastry sheet on a flat surface. 
• Cover remaining sheets with a damp towel. 
• Brush pastry sheet with melted butter. 
• Place a brie slice, 1 teaspoon cranberry sauce and 1 teaspoon almond flakes at one end of the square, then roll up the pastry. 
• Pinch both ends to form crackers. 
• Repeat with the remaining filo sheets.
• Transfer filo crackers to the baking trays. 
• Brush with remaining butter. 
• Sprinkle with black sesame seeds. 
• Bake for 15 minutes or until golden.

Recipe: Nish Kitchen

Eggnog Bread Pudding

This eggnog bread pudding is the quintessential holiday breakfast and dessert. Warmly spiced with notes of nutmeg, vanilla, and cinnamon, this delicious holiday recipe is tender thanks to a rich eggnog custard.

1 loaf stale challah or brioche bread, cut into 1-in / 2.5 cm pieces (1 lb, about 13-14 cups total)
6 cups / 1.4 l / 48 fl oz eggnog, at room temperature
6 large eggs, at room temperature
1/2 cup / 100 g / 3.5 oz white granulated sugar
2 tbsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

• Preheat the oven to 350°F / 180°C / gas mark 4. 
• Grease a 13 in x 9 in / 33 cm x 23 cm baking dish with butter or cooking spray.
• Whisk in the eggs and gradually add the eggnog.
• To assemble bread pudding... place the bread cubes into the prepared baking dish. 
• Pour the custard over the bread cubes and gently toss to combine.
• Use a spoon or spatula to gently press down the bread, so it’s mostly covered and saturated. 
• Cover with foil and let sit for 30 minutes.
• Remove the foil and bake for about 45 to 55 minutes, until golden brown and puffed, and a knife inserted in the center comes out clean.
• Let the bread pudding stand 20 to 30 minutes before serving. 
• If desired, dust with powdered sugar and serve with eggnog sauce, vanilla bread pudding sauce, ice cream, and/or whipped cream. 
• Enjoy!

Recipe: Country Hill Cottage

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

Peppermint Crunch Fudge

Perfect for your Christmas cookie and candy trays, this delicious Peppermint Crunch Fudge is a must-have this holiday season! Topped with mini-chocolate chips and peppermint crunch, this double layer fudge is easy to make and super-delicious!

Chocolate Layer:

14 oz can, sweetened condensed milk
3 c. semi-sweet chocolate chips
1 tsp. peppermint extract

Peppermint Layer:

14 oz can, sweetened condensed milk
3 c. white chocolate chips
1 tsp. peppermint extract
red food coloring a few drops

Topping:

1/2 c. mini chocolate chips
1/2 c. peppermint crunch like Andes Mints Peppermint Crunch Baking Bits

• Line a 9x9" baking pan with aluminum foil, and spray lightly with non-stick cooking spray. 
• Set aside.
• In a microwave safe bowl, add the chocolate chips and 1 can of the sweetened condensed milk. 
• Heat on high for 1 minute, stir. 
• Heat for 30 second increments, and stir until the chocolate chips have completely melted. 
• Stir in the peppermint extract. 
• Mixture will begin to thicken as it cools. 
• Evenly press into the bottom of the prepared pan.
• For the pink layer, add the white chocolate chips to other can of sweetened condensed milk. 
• In the microwave, heat for one minute on high. 
• Stir. 
• Heat for 30 second increments, and stir until the chocolate chips melt completely.
• Be careful not to overheat
• Add the peppermint extract and a few drops of red food coloring, and stir until completely pink. 
• Press on to the top of the chocolate layer.
• Top the fudge with the mini chocolate chips and peppermint crunch. 
• Refridgerate for at least 2 hours before cutting. 
• To make cutting easier, lift the fudge out of the pan by the sides of the foil. 
• Cut into 1" squares.

Recipe: Real Housemoms

Chocolate Peppermint Cookie Sticks

Mint flavor cookies get drizzle with chocolate and sprinkled with peppermints for dessert bliss!

1/2 cup powdered sugar
3/4 cup unsalted butter softened
1/2 teaspoon salt
1 teaspoon peppermint extract
1 1/2 cups all-purpose flour

Topping

1 cup semi-sweet chocolate chips
1 tablespoon unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon peppermint extract
Peppermint candies crushed

• Cream together the sugar, butter, salt, and peppermint extract in a large mixing bowl.
• Stir in the flour until just combined.
• Roll dough into a ball and flatten into a disc. 
• Wrap the cookie dough in plastic wrap and chill for at least 1 hour. 
• (Dough can be left in the fridge overnight.)
• When you are ready to bake the cookies, preheat oven to 350 degrees F. 
• Line baking sheets with silicone mats or parchment paper.
• Roll dough into a rectangle on a lightly floured surface. 
• Trim the sides so the edges are straight. 
• Cut the dough in half longways and then cut the dough in the opposite direction to make cookie sticks (about 1-inch thick).
• Place cookies on baking sheets and bake for 12 minutes, or until the edges are just beginning to brown.
• Remove from oven and cool completely on a wire rack before adding toppings.
• For the Topping: Melt chocolate and butter over low heat in a small saucepan. 
• Take off heat and stir in the corn syrup and peppermint extract.
• Drizzle chocolate over cooled cookies with a spoon
• Sprinkle with crushed peppermint candies.
• Let chocolate set before serving

Recipe: Real Housemoms

Bailey's Irish Cream Chocolate Poke Cake

A homemade chocolate cake with the added flavor of Bailey's is then topped with a  homemade chocolate whipped cream to create the ultimate cake recipe. 

 

2 cups (260g) all purpose flour
2 cups (414g) sugar
3/4 cup (85g) natural unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
2 large eggs
3/4 cup (180ml) milk
1 cup (240ml) vegetable oil
1 cup (240ml) Baileys Irish Cream, divided
1 tsp vanilla
3/4 cup (180ml) boiling water
1 cup (240ml) sweetened condensed milk
3/4 cup (127g) semi sweet chocolate chips

Whipped Cream Topping

2 cups (480) heavy whipping cream, cold
3/4 cup (86g) powdered sugar
1/4 cup (29g) natural unsweetened cocoa powder
2 tbsp (30ml) Baileys Irish Cream, optional
1/2 tsp vanilla extract

Additional
Mini chocolate chips
Chocolate sauce

• Prepare a 9×13 inch cake pan by greasing the sides. 
• Preheat oven to 300°F (148°C).
• Add all dry ingredients to a large bowl and combine.
• Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well.
• Slowly pour the water into the batter, mixing well and being careful of splashing.
• Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs.
• Remove the cake from the oven and poke holes all over with a wooden spon handle
• While the cake is still warm, add the chocolate chips to a medium sized bowl. 
• Set aside.
• Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. 
• Heat heat the milk and cream until they begin to boil
• Pour over the chocolate chips.
• Whisk the chocolate until smooth
• Immediately pour over the cake, spreading it into the holes. 
• Don’t let the mixture sit before pouring it over the cake or it’ll start to thicken and not soak in the holes as well.
• Set the cake in the fridge to cool and soak.
• When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form.
• Spread the whipped cream evenly over the cake. 
• Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. 
• Refrigerate until ready to serve.

Recipe: Life, Love and Sugar

Eggnog Spiced Blondie Cheesecake

A no-bake cheesecake packed with eggnog flavor is the top layer to a cinnamon blondie- a perfect dessert for Christmas!

Blondie:
3/4 cup butter
1 1/2 cup brown sugar
1 Tbsp vanilla
1 egg
1 egg white
1 1/2 cup flour
3/4 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp all spice
pinch of cloves
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt

Eggnog Cheesecake:
1/2 + 1/8 cup eggnog
1 Tbsp cornstarch
1/4  oz bag powdered gelatin
16 oz cream cheese, room temperature
3/4 cup sugar
3/4 tsp nutmeg
4 oz cool whip

Whipped Cream:
1/2 cup whipping cream
1/4 cup powdered sugar
1/2 tsp vanilla extract (or rum extract!)

• Line the bottom of a 9 inch springform pan with parchment paper and grease the sides. 
• Preheat oven to 350 degrees.
• Melt the butter in a microwave safe bowl, then transfer to a mixing bowl.
• Add brown sugar and whisk to combine.
• Add the vanilla, egg and egg white and whisk until incorporated.
• In another bowl, combine dry ingredients.
• Slowly add dry ingredients to wet ingredients and mix until combined.
• Pour batter into springform pan and bake for 30-33 minutes.
• Allow to cool for about 5 minutes, then remove from pan to finish cooling. 
• Once the blondie is cool, make the cheesecake. 
• Add cornstarch and eggnog to a small sauce pan 
• Heat on medium-high until eggnog is hot and just starting to simmer around the edges. 
• Do not boil.
• Sprinkle gelatin over eggnog and turn heat to low. 
• Whisk gelatin into eggnog until smooth, then remove from heat and set aside to cool. 
• In another bowl, beat cream cheese and sugar until smooth.
• Add eggnog mixture and nutmeg to cream cheese mixture 
• Mix until well combined.
• Fold in Cool Whip. 
• Place blondie back into the springform pan.
• Spread cheesecake evenly on top of blondie 
• Put in refrigerator until firm about 3-4 hours.
• To make whipped cream, add heavy whipping cream to a large mixing bowl 
• Whip on high speed until it begins to thicken.
• Add powdered sugar and whip until it you get stiff peaks.
• Pipe whipped cream around edges of cheesecake. 
• Refrigerate cheesecake until ready to serve.

Recipe: Live, Love and Sugar

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

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

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