Traditional Christmas Pudding

Next Sunday is Stir-up Sunday, a centuries-old annual tradition where home-cooks spend the last Sunday before Advent 'stirring up' their Christmas pudding. Its not too late to shop for the ingreients for this glorious, rich, fruity British dessert 

For Christmas pudding traditionalists, this lighly spiced, fruity sponge will provide the perfect finish to your festive meal. The zesty fruit and nut mixture is soaked in brandy and orange liqueur ovenight, making it plump, juicy and full of flavour, before combining with the dry ingredients. You can then either steam the pudding in a pan or oven for several hours – trust us, it's worth the wait! After turning out, it can be kept for up to a year, before finally serving with our luxurious orange custard cream or vanilla custard or double cream.

175g each raisin, currants and sultanas
140g whole glacé cherry
50g mixed peel
50g whole blanched almond
zest 1 orange and 1 lemon
1 medium carrot, peeled and finely grated
150ml brandy
50ml/2fl oz orange liqueur, such as Grand Marnier
175g light muscovado sugar
175g fresh white breadcrumb
125g self-raising flour
1 tsp mixed spice
¼ tsp grated nutmeg
175g butter, frozen
2 eggs, beaten
butter, for greasing
holly sprig, to decorate

• Mix the fruit, almonds, citrus zests and the carrot with the brandy and orange liqueur in a large mixing bowl. 
• Cover and leave to soak overnight.
• Mix all the dry ingredients together, then add to the soaked fruit mixture. 
• Grate in the butter, then add the eggs and stir. Don’t forget to make a wish!
• Grease a 1.5-litre pudding basin with butter and line the base with greaseproof paper. 
• Spoon in the mixture, press down well and make a hollow with the back of the spoon in the centre. Cover the surface with a round of greaseproof paper, then cover the bowl with double-thickness greaseproof paper and foil and tie at the rim with string. 
• Lower the pudding into a pan with an upturned saucer in the base
• Fill with water until it comes halfway up the sides of the bowl. 
• Steam for 6 hrs, topping up with water as necessary.
• Alternatively, steam in the oven. 
• Stand the pudding basin in a roasting tin filled with water
• Cover with a tent of foil and cook for the same length of time at 160C/fan 140C/gas 3. 
• Check roasting tin occasionally as the water may need to be topped up.
• To store, allow to cool, then store in a cool, dry cupboard. 
• The pudding will keep for up to a year.
• On the day, steam for 1 hr before turning out
• Decorate with holly and serving with extra-thick double cream or vanilla ice cream. 

Recipe: Good Food

Mary Berry's Classic Christmas Cake

If you havent started your Traditional Christmas Cake...now is the time for if eaten too early it is crumbly. So no more than three weeks before Christmas. It also gives you plenty of time to 'feed' your cake to give it its rich, distinctive taste.

Mary Berry’s been making her traditional Christmas cake recipe for decades.This rich traditional Christmas cake recipe is filled to the brim with fruit, as well as almonds, brandy and treacle.

Remember to allow 3 days for marinating the fruit in sherry. This is essential to plump up and flavour the fruit. If you cut the soaking time, there will be surplus liquid which will alter the texture of the cake. (If you don’t want to use alcohol, you could use the same quantity of orange juice.) 

Decorate as you wish with ribbon, animals or stars... or more traditionally with marzipan and royal icing

175g/6oz raisins
350g/12oz natural glacé cherries, halved, rinsed, and thoroughly dried
500g/1lb 2oz currants
350g/12oz sultanas
150ml/¼pt brandy or sherry, plus extra for feeding
2 oranges, zest only
250g/9oz butter, softened
250g/9oz light or dark muscovado sugar
4 large free-range eggs, at room temperature
1 tbsp black treacle
75g/3oz blanched almonds, chopped
275g/10oz plain flour
1½ tsp mixed spice
For the coveringabout 3 tbsp apricot jam, warmed and sieved
icing sugar
675g/1lb 8oz marzipan
For the royal icing3 free-range eggs, whites only
675g/1½lb icing sugar, sifted
3 tsp lemon juice

• For the cake, place all the dried fruit, including the cherries, into a large mixing bowl
• Pour over the brandy and stir in the orange zest. 
• Cover with clingfilm and leave to soak for three days, stirring daily.
• Grease and line a 23cm/9in deep, round tin with a double layer of greased greaseproof paper. 
• Preheat the oven to 140C/120C Fan/Gas 1.
• Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well (preferably with an electric free-standing mixer). 
• Add the flour and ground spice and mix thoroughly until blended. 
• Stir in the soaked fruit. 
• Spoon into the prepared cake tin and level the surface.
• Bake in the centre of the preheated oven for about 4-4½ hours, or until the cake feels firm to the touch and is a rich golden brown. 
• Check after two hours, and if the cake is a perfect colour, cover with foil. 
• A skewer inserted into the centre of the cake should come out clean. 
• Leave the cake to cool in the tin.
• When cool, pierce the cake at intervals with a fine skewer and feed with a little extra brandy. 
• Wrap the completely cold cake in a double layer of greaseproof paper and again in foil
• Store in a cool place for up to three months, feeding at intervals with more brandy. 
• Don’t remove the lining paper when storing as this helps to keep the cake moist.
• The week before you want to serve, begin covering the cake.
• For the covering, stand the cake upside down, flat side uppermost, on a cake board which is 5cm/2in larger than the size of the cake.
• Brush the sides and the top of the cake with the warm apricot jam.
• Liberally dust a work surface with icing sugar 
• Roll out the marzipan to about 5cm/2in larger than the surface of the cake. 
• Keep moving the marzipan as you roll, checking that it is not sticking to the work surface. 
• Dust the work surface with more icing sugar as necessary.
• Carefully lift the marzipan over the cake using a rolling pin. 
• Gently level and smooth the top of the paste with the rolling pin
• Ease the marzipan down the sides of the cake, smoothing it at the same time.
• If you are careful, you should be able to cover the cake with no excess marzipan to trim 
• If necessary, neatly trim excess marzipan from the base of the cake with a small sharp knife. 
• Cover the cake loosely with baking parchment 
• Leave for a few days to dry out before adding the royal icing.
• For the royal icing, whisk the egg whites in a large bowl until they become frothy. 
• Mix in the sifted icing sugar a tablespoonful at a time. 
• You can do this with a hand-held electric whisk, but keep the speed low.
• Stir in the lemon juice and glycerine a
• Beat the icing until it is very stiff and white and stands up in peaks.
• Cover the surface of the icing tightly with clingfilm and keep in a cool place until needed.
• To ice the cake, place all the icing onto the top of the cake. 
• Spread evenly over the top and sides of the cake with a palette knife. 
• For a snow-peak effect, use a smaller palette knife to rough up the icing.
• Leave the cake loosely covered overnight for the icing to harden a little
• Wrap or store in an airtight container in a cool place until needed.

Recipe: Mary Berry at BBC Good Food

Snowball Hot Chocolate

Creamy and rich white chocolate topped off with a scoop of ice cream and garnished with chocolate.

1 cup white chocolate chips
1 cup heavy cream
4 cups white milk, skim or 2%
1 teaspoon vanilla extract
1 scoop vanilla ice cream or your choice
Chocolate syrup for garnish

• In a saucepan combine the chocolate chips and the heavy cream over medium-high heat stirring constantly until the white chips are melted.
• Add the milk and the vanilla extract and stir until combined and warm.
• Add a scoop of ice cream and garnish right before serving.

Recipe : Bitz n Giggles

Peppermint Mocha Latte

Easy, delicious and cheaper than Starbucks. For a traditional mocha latte, simply leave out the mint extract.

 1 tbsp cocoa
2 tbsp sugar
3/4 cup milk
1/2 cup espresso or super strong coffee
1/4 tsp pure mint extract

• In a saucepan, whisk cocoa, sugar, milk and mint extract together over medium heat. 
• Whisk briskly until hot, working up a froth.
• Meanwhile, prepare espresso in a mug. 
• Pour hot milk/cocoa mixture into espresso. 
• Top with whip cream if desired.

Recipe: Jo Lynne Shane

Peppermint Hot Chocolate Granola Bars

Homemade granola bars loaded with hot chocolate and peppermint goodness.

 

¾ cup unsalted butter, softened
¾ cup packed brown sugar
2 large eggs
2 teaspoons chocolate extract*
½ teaspoon salt
1 ½ cups all purpose flour
2 ½ oats oats
¾ cup Swiss Miss powdered hot chocolate mix
1 cup Andes peppermint crunch chips
1 cup Kraft mini marshmallow bits
¼ cup white chocolate chips
½ teaspoon shortening

• Preheat oven to 350 degrees.
• Cream the butter and sugar. 
• Add the eggs, extract, and salt and beat again.
• Sift together the flour, oats, and hot chocolate mix. 
• Slowly add to butter mixture.
• Stir in the peppermint pieces and marshmallow bits by hand.
• Press into a 9x13 greased pan. 
• Bake at 350 for 22 minutes. 
• Let cool. 
• Cut into bars.
• Place the white chips and shortening into a microwave safe bowl. 
• Heat for 20 seconds and stir. 
• Repeat until melted and smooth.
• Spoon into a plastic bag and cut a small hole in one corner. 
• Drizzle over cooled bars. 
• Let set. 
• Store in a sealed container.

Recipe: Inside Bru Crew Life

Christmas Rocky Road

This Christmas Rocky Road is packed full of chocolate, cherries, cranberries, marshmallows and crushed Amaretti biscuits for a delicious festive treat!

350g Chocolate (I use half and half milk and dark chocolate) Broken into squares
175g Butter
50G Golden (Corn) Syrup
225g Crushed Amaretti Biscuits (or other biscuits of your choice)
160g Halved Glace Cherries
100g Dried Cranberries
150g Mini Marshmallows
200g Milk Chocolate for the topping
Christmas Sprinkles or icing sugar to decorate

• Grease a line a 9 x 12 inch baking tin with baking parchment.
• Melt the chocolate, butter and golden syrup together in a large saucepan over a low heat until melted and smooth.
• Remove from the heat 
• Tip in the crushed biscuits, cherries, cranberries and marshmallows. 
• Stir well to mix until everything is coated in chocolate. 
• Tip the mixture into the lined baking tin and smooth the top as best as you can. 
• Pop in the fridge for at least 2-3 hours, or until set.
• To make the topping, melt the 200g chocolate over a pan of simmering water
• Pour all over the top of the rocky road, tilting the pan to get an even, thin coverage. 
• Decorate with Christmas sprinkles if using. 
• Leave the rocky road to set for about an hour or so before dusting with icing sugar and cutting into squares.

Recipe: Something Sweet Something Savoury

Red Velvet Ooey Gooey Bars

Easy but impressive. They’re the perfect holiday treat!

1 box 15.25oz red velvet cake mix   
1 egg
1/2 cup 1 stick butter, melted

1 package 8oz cream cheese, softened
2 eggs
1 teaspoon vanilla
1 box 16oz powdered sugar (3¾  cup)

Sprinkles

• Preheat oven to 350°F. 
• Grease a 9x13-inch baking dish and set aside.
• In a medium bowl, mix the dry cake mix, egg and butter until well combined. 
• Press into the bottom of the prepared pan. 
• Set aside.
• In a separate medium mixing bowl, beat the cream cheese with an electric mixer until smooth. 
• Add the eggs and beat until thoroughly combined. 
• Add the powdered sugar and beat until combined. 
• Evenly pour the cream cheese mixture over the cake mix layer, spreading and leveling with a spatula. 
• Top with sprinkles.
• Bake 27-35 minutes, or until set but still "gooey" in the middle

Yield: 24 Bars

Recipe: A Night Owl

Cranberry Bliss Truffles

Based on Starbucks seasonal favourite, Cranberry bliss Bars, these quick make truffles will quickly become a "must bring" treat to all the office parties and potlucks during the holidays! They are so easy to make and you will be fooled that they aren't the real thing!

1 package Oreos golden/vanilla
1 package Candi Quik melting chocolate
8 oz Cream Cheese softened
½ cup Craisins dried cranberries
1 tsp Lemon Zest
1 tsp Orange Zest

• Using a food processor, crush the oreos until they are finely chopped.
• Add the softened cream cheese to the oreos and combine  
• Add the lemon and orange zest.
• Add in the half Craisins and mix well. 
• The remaining Craisins will be used on top of truffles.
• Using a small scoop, make ¾ – 1 inch balls and place on wax paper. 
• Refrigerate for 20 minutes.
• While the truffle balls are in the refrigerator, melt the chocolate either in the microwave in microwave safe bowl or using the double broiler method. 
• Set aside one small amount of chocolate to melt at the end for the drizzle.
• Dip each truffle into the chocolate with two forks and gently shake off the excess chocolate. 
• Lay each dipped chocolate onto the wax paper.
• Melt the remaining chocolate for the drizzling in the same manner as above.
• Cut a very small slit into a gallon Ziploc bag. 
• Pour chocolate into the bag and drizzle back and forth on top of the truffles.
• Add the remaining Craisins to the top quickly as the chocolate dries fast.

Recipe: Savor and Savvy

Hot Chocolate Cheesecake Dip

This rich and creamy no bake dessert is so simple to make, you'll want it for every get together. Serve the chocolate dip with cookies or fruit as a delicious end to any meal.

1 - 8 ounce package cream cheese, softened
1/2 cup plain Greek yogurt
1/2 cup marshmallow cream
1 cup powdered Swiss Miss Dark Sensation hot chocolate mix
3/4 cup Cool Whip, divided
mini marshmallows for garnish
crushed candy cane for garnish
animal crackers, chocolate graham crackers, mini cookies, pretzels for dipping

• Beat the cream cheese until creamy. 
• Add the yogurt, marshmallow cream, and hot chocolate mix 
• Beat again until light and fluffy. 
• Fold in 1/2 cup Cool Whip gently until completely mixed in.
• Top with remaining Cool Whip, mini marshmallows, and crushed candy cane.
• Serve with cookies and pretzels. 
• Keep refrigerated in a covered container. 
• Makes about 2 cups.

Recipe: Inside BruCrew Life

Cranberry Bliss Bars

Cranberry Bliss Bars inspired by the ones you love from Starbucks! This homemade version is filled with white chocolate, a hint of orange flavor and plenty of dried cranberries.

1 cup salted butter
1 3/4 cups brown sugar tightly packed
2 large eggs at room temperature
1 teaspoon vanilla extract
1 teaspoon orange extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup dried cranberries
3/4 cup white chocolate chips

Frosting:

8 ounces cream cheese softened
1 teaspoon vanilla extract
1 teaspoon orange zest
1/4 teaspoon salt
1 tablespoon cornstarch
2 cups powdered sugar

Topping:

1/2 cup dried cranberries
1/4 cup white chocolate chips left whole
1/3 cup white chocolate chips melted
1/2 teaspoon vegetable oil

• Preheat the oven to 350 degrees. 
• Line a 9” by 13” baking pan with parchment paper or a silicone baking mat.
• Cream butter and sugar together.  
• Add eggs, vanilla extract, and orange extract. 
• Mix until combined and set this aside.
• In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
• Gradually add the dry ingredients to the wet ingredients, stirring only as much as necessary to blend.
• Gently fold in the dried cranberries and white chocolate chips. 
• Spread the batter into the prepared pan.
• Bake for 20 minutes. 
• Check with a toothpick. 
• You want there to be just a few crumbs stuck on the toothpick which means it is ready to come out. 
• If it is still quite wet, give it another 5 minutes. 
• Place the pan on a wire rack and allow the bars to cool completely.
• While the bars are cooling, prepare the frosting.
• Beat the cream cheese until creamy. 
•  Beat in the icing sugar and cornstarch. 
• Add in the vanilla extract, orange zest, and salt. 
• Beat this until well blended.
• When the bars are cooled, spread the icing all over the top. 
• Then sprinkle evenly with the dried cranberries and white chocolate chips.
• In a microwave safe bowl, melt the chocolate chips with the vegetable oil. 
• Melt and stir in 15 second intervals – chocolate can burn very quickly.
• When this is fully melted, use a fork to beat it smooth
• Use the fork to drizzle the melted chocolate over the frosted bars. 
• For best results, place the pan in the fridge and allow the finished bars to cool for an hour before cutting and removing from the pan.

Recipe: Love From The Oven

Peppermint Meringues

Peppermint Meringues perfect for gift giving or on a cookie tray! They are super budget-friendly and they're so easy to make!

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup sugar
2 peppermint candy canes, crushed

• In a mixing bowl, beat egg whites until foamy. 
• Sprinkle with the salt and cream of tartar; beat until soft peaks form. 
• Gradually add sugar, beating until stiff peaks form, about 7-8 minutes.
• Drop by teaspoonfuls onto ungreased foil-lined baking sheets. 
• Sprinkle with crushed candy. 
• Bake at 225°F for 90 minutes (one and a half hours).
• Turn off the oven heat 
• Leave cookies in the oven with the door slightly ajar for at least an hour or until the cookies cool.
• Store in an airtight container.

Recipe: Love Bakes Good Cakes

Peppermint Mocha Scones

Mint and chocolate is a classic Christmas flavor profile, and chocolate scones are wonderfully unique.
This recipe uses cocoa powder and instant coffee, making it crazy rich and bursting with chocolatey goodness.

1 3/4 cups all-purpose flour
1/4 cup cocoa powder
1 Tablespoon instant coffee (optional)
3 Tablespoons granulated sugar plus more for dusting
1 Tablespoon baking powder
1/2 teaspoon salt
6 Tablespoons unsalted butter chilled, divided
1 cup heavy cream
1/4 teaspoon peppermint extract
6 candy canes crushed, divided

• Preheat oven to 450F with the rack in the middle position.
• In a food processor, pulse the flour, cocoa powder, instant coffee, sugar, baking powder, and salt together to combine.
• Cut 5 Tablespoons of the chilled butter into 1/4 inch pieces. 
• Place the remaining 1 Tablespoon of butter to the side (you will use it later). 
• Scatter the butter pieces across the flour mixture. 
• Pulse again in the food processor until it looks like coarse breadcrumbs with a few larger butter pieces, approximately 12 pulses.
• Transfer the dough to a medium bowl. 
• Add the heavy cream, peppermint extract, and 4 crushed candy canes (save the other 2 crushed candy canes for later). 
• Combine with a spatula until the dough just comes together.
• Press into a disc approximately 9 inches wide. 
• Make it as even as possible. 
• Press the remaining 2 crushed candy canes into the top of the dough.
• Using a knife, cut the disc like you would a pizza into 8 wedges.
• Melt the remaining 1 Tablespoon of butter in a small bowl or cup. 
• Brush it across the top of the scones. 
• Sprinkle the scones with some granulated sugar and/or sprinkles as desired.
• Use the knife under each scone to move them to a parchment or silicone baking mat lined cookie sheet. 
• Leave space between them as they will expand.
• Bake the scones until cooked through, approximately 12-15 minutes.
• Remove from the oven and let cool at least 10 minutes. 
• The scones can be served warm or at room temperature.

Recipe: Three Olives Branch

Mickey’s Festive Hot Chocolate

Now thats what I call a hot chocolate...over the top and decadent! Well..it is Mickeys favourite...so we should expect no less

 
1/4 Cup sugar
1/8 Cup cocoa powder, plus extra for garnish
Dash of salt
3 Tbsp water
2 Cups milk
1/4 Tsp vanilla extract
White chocolate melts
Zip-top bag
Scissors
Festive sprinkles
Mini and regular marshmallows
Toothpicks
Mini and large candy canes
Whipped cream
Peppermints
Straw

• Combine sugar, cocoa, salt, and water in a sauce pan and mix, 
• Continue to stir over medium heat until it boils.
• Once it boils, bring the heat down and add the milk. (But don’t let it boil again.)
• Keep stirring, then remove from heat and add vanilla.
• Decorating
• Melt the white chocolate candy in a microwave-safe bowl in 15-second increments until it’s completely melted. 
• Stir in between each 15 seconds.
• Place the melted candy in a zip-top bag, then cut a small hole in one corner. This is your piping bag.
• Pipe the melted candy around the mugs, including large drips coming down the sides. (Tip: smooth with a spoon when you finish piping.)
• While it’s still warm, pour festive sprinkles all over the melted candy.
• Place mugs in the freezer
• Take one regular marshmallow and two mini marshmallows to make Mickey
• Break a toothpick in half and attached the two ears.
• Using a knife, cut a slit on the bottom to make it easier to add him to the rim of the mug.
• To crush the candy canes, simply place them on a cutting board while they’re still in the wrapping and use a large spoon (or other heavy kitchen utensil) to crush them. 
• Open the packets and pour into a bowl.
• Take the mugs out of the freezer and let them sit for 5-10 minutes.
• Pour the hot chocolate inside. 
• Top with whipped cream.
• Cut a hole out of the middle of a piece of paper, then hold this above the whipped cream while you sift cocoa powder on top. This way, it only goes on the whipped cream.
• Add the marshmallow Mickey, a large candy cane, a straw, and more sprinkles
• Add the crushed candy canes, peppermints, and sprinkles around the bottom of a small plate

Recipe: Magical Recipes

Christmas Tree Krispie Treats

 Decorating the Christmas tree was never this fun! These sweet little Chritstmas trees are a quick and easy dessert you can make with your kids!

6 cup Rice Krispies Cereal
3 Tablespoon Butter
10.5 oz Marshmallows
Green Food Coloring
12 Miniature Reese’s Cups
12 Peppermint Candy
3 oz white chocolate
Edible pearls, sprinkles, candies for decoration

• Line a cookie sheet with parchment paper.
• Cut the foam that comes in a waffle cone pack to protect the cones, it will make much easier to shape the trees.
• In a large saucepan melt the butter over low heat, then add marshmallows and stir until completely melted.
• Stir in green food coloring to make mixture dark green.
• Remove from heat and stir in Rice Krispies cereal until all cereal is well coated
• Grease your hands and form mixture into cone shapes
• Place trees onto prepared pan and set aside for several hours to firm up well.
• Melt white chocolate and transfer to piping bag or zip-lock bag to pipe onto trees.
• Pipe melted white chocolate like a garland around each tree.
• Place edible pearls, star candies, mini M&M candies, etc like ornaments onto the tree using a dots of chocolate as a glue.
• Pipe chocolate on top of tree to attach peppermint candy.
• Place a Reese’s upside down on pan and pipe chocolate on it and place tree on top.
• Allow to set before serving.

Recipe:  Oh My Goodness Chocolate Desserts.

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

Christmas Bread

This bread is a slightly sweeter bread than fruitcake.. and is great for breakfast or brunch

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
3/4 cup evaporated milk
1/3 cup sugar
1/3 cup shortening
1/2 teaspoon salt
2 eggs
4 to 4-1/2 cups all-purpose flour, divided
1 cup chopped mixed candied fruit
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk
Additional candied fruit, optional

• In a large bowl, dissolve yeast in water. 
• Add the evaporated milk, sugar, shortening, salt, eggs and 2 cups of flour
• Beat until smooth. 
• Stir in mixed candied fruit and enough remaining flour to form a soft dough (do not knead).
• Place in a greased bowl, turning once to grease the top. 
• Cover and let rise in a warm place until doubled, about 1-1/4 hours.
• Punch dough down. 
• Turn onto a floured surface; knead 3-4 minutes. 
• Pat evenly into a greased 10-in. tube pan. 
• Cover and let rise in a warm place until nearly doubled, about 45 minutes.
• Bake at 375° for 30-35 minutes or until golden brown. 
• Remove from pan to cool on a wire rack.
• Combine the confectioners' sugar, vanilla and enough milk to reach desired consistency
• Drizzle over bread. 
• Garnish with additional candied fruit if desired.

Recipe: Taste of Home

Gingerbread Cookie Truffles

These gingerbread truffles don’t require an oven or an entire day to make. Just grab some ginger snap cookies, cream cheese and white chocolate, and follow this easy recipe. Santa will love them

1 13 oz box gingersnap cookies
1 8 oz package cream cheese
1 16 oz package vanilla almond bark or white chocolate chips
nutmeg (optional garnish)

• Place gingersnaps in a food processor and crush until they are fine crumbs 
• Alternatively put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs
• Place crumbs in a medium bowl. 
• Add cream cheese and mix until well-blended. 
• Roll cookie mixture into 1 inch balls (makes about 36 balls).
• Place balls on a cookie sheet lined with a baking mat or wax paper 
• Place in the fridge for about 45 minutes.
• Melt almond bark/chocolate chips according to directions on package. 
• Dip each cookie ball in almond bark/chocolate chips 
• Place back on lined cookie sheet.
• Top with nutmeg (if desired).
• Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
• Store leftover truffles in a covered container in the fridge.

Recipe: Six Sisters Stuff

Chocolate Orange Muffins

What is Christmas without a Terrys Chocolate Orange. These super decadent chocolate orange muffins have a gooey chocolate orange ganache middle! They are delicious, indulgent and a proper treat for chocolate orange fans

180g plain (all purpose) flour
1 1/2 teaspoons bicarbonate of soda (baking soda)
1/4 teaspoon salt
50g cocoa powder
300g caster (super fine) sugar
2 large eggs, at room temperature
1 teaspoon pure orange extract
125ml vegetable or sunflower oil
150g sour cream or full fat Greek yoghurt
150ml warm water

FOR THE GANACHE:
100g milk chocolate (30-40% cocoa solids), finely chopped
100g dark chocolate (60% cocoa solids), finely chopped
1/2 teaspoon pure orange extract
15g (1 tablespoon) soft unsalted butter
250ml double (heavy) cream

• Preheat the oven to 180C/160Fan/350F/Gas mark 4. 
• Line a 12 hole muffin pan with paper liners.
• Place the flour, bicarbonate of soda, salt and cocoa powder in a large bowl. 
• Using a large fork or wooden spoon, stir to combine everything together.
• Beat the sugar, eggs, orange extract, oil, sour cream or Greek yoghurt and water together until the mixture is smooth.
• Make a well in the middle of the dry ingredients 
• Pour in the wet mixture, stirring lightly until all the dry ingredients have been incorporated.
• Pour the mixture into the liners (the batter will be quite runny so don't be alarmed) 
• Fill them no more than two thirds full. 
• Bake in the preheated oven for 20-22 minutes or until risen, springy and a skewer inserted in the middle of the muffins emerges with no wet batter.
• Transfer the muffins to a wire cooling rack 
• Allow to cool completely while you make the chocolate orange ganache.
• To make the ganache, place the chopped chocolate, orange extract and soft butter in a medium heatproof bowl.
• Place the cream in a small saucepan and bring to the boil. 
• The second the cream comes to the boil, remove from the heat 
• Immediately pour over the chopped chocolate. 
• Leave for a few minutes then gently stir until the chocolate has melted and the mixture is lump free and shiny. 
• Allow to come to room temperature 
• Chill in the fridge for about 60 minutes until the ganache is the consistency of soft buttercream frosting. 
• Remove the cooled ganache from the fridge
• Using an electric mixer, whip the ganache for about a minute until smooth, shiny and lighter in colour. 
• Be careful not to overwhip it or the ganache can turn grainy. 
• If you're worried , you can give it a good stir with a wooden spoon or sturdy spatula instead.
• When the muffins have completely cooled, remove a piece from the middle of each muffin using an apple corer or something similar. 
• Using a teaspoon, slowly fill the core with the chocolate ganache, until you reach the top. 
• Add another scant spoonful of the ganache on top 
• Finish off by placing a Terry's chocolate orange segment on top.

Recipe: Something Sweet Something Savoury

Cranberry Orange Bundt Cake

An easy and beautiful cake to feed the whole family during the holiday season. This tart and sweet bundt cake is topped with an orange glaze for the perfect finish.

4 cups all-purpose flour 
1 tablespoon baking powder 

1 teaspoon baking soda 

1 teaspoon salt 

2 tablespoons grated orange zest 

2 cups granulated sugar 

1/2 cup unsalted butter, softened 

2 eggs 

1 tablespoon of vanilla extract 

1 ½ cups orange juice 

2 cups fresh or frozen cranberries 

For the glaze: 

1 cup powdered sugar  

1 to 1 ½ tablespoons orange juice 

• Preheat the oven to 350 degrees F (175 degrees C). 
• Grease and flour a bundt pan. 
• Whisk together flour, baking powder, baking soda, and salt. 
• In a large bowl, mix together the sugar and orange zest until fragrant. 
• Add in the butter and mix until well combined
• Stir in the egg and combine until smooth. 
• Stir in orange juice and vanilla. 
• Beat in flour mixture until just moistened (DO NOT OVERMIX)
• Fold in cranberries. 
• Pour into prepared pan. 
• Bake for about 70-75 minutes in the preheated oven, or until a skewer inserted into the center of the cake comes out clean. 
• Let stand 10 minutes; turn out onto a wire rack to cool. 
• When the cake is thoroughly cooled, whisk together the powdered sugar and orange juice
• Add more orange juice or more powdered sugar as needed to achieve your desired consistency. 
• Spread or drizzle the glaze over the cake

Recipe: My Baking Addiction

Eggnog Dessert Dip

This quick and easy Dip is light, fluffy and perfect for holiday entertaining. Serve it as an appetizer or as a sweet ending to your dinner!

1 3.4-oz package instant vanilla pudding mix
1 cup eggnog
1 8-oz container whipped topping
1 pinch of nutmeg

• In a medium mixing bowl, add the vanilla pudding mix and eggnog, and stir until well combined
• Fold in the whipped topping and nutmeg, and mix until blended
• Refrigerate until thick and ready to serve
• Transfer to a serving bowl, and top with holiday sprinkles, if desired

Recipe: Meatloaf and Melodrama

Christmas Cake Tray Bake

Not your traditional fruit cake. It has mixed dried fruits and spices, but instead of putting nuts, the marzipan gave the cake the nutty flavor. The cake looks festive with the royal icing and sugar balls decorations on top.
This cake is also a shortcut version because there is no need to soak dried fruits for a very long period of time.

125g (4 1/2 oz) butter, softened
125g (4 1/2oz ) golden caster sugar
3 small eggs
150g (5 oz) plain flour
500g (11b 2oz) mixed dried fruits
1 tsp mixed spice

For Garnish
1 tbsp warmed, sieved apricot jam
300g (10oz) marzipan
200g (7oz) royal icing sugar
silver sugar balls or cake decorations

• Preheat the oven to 325°F. Line a 7×11 traybake tin with parchment paper.
• Beat the butter and sugar until light and fluffy. 
• Add one egg at a time, and then fold in the flour, fruit, and spice. 
• Stop mixing when you have a soft dropping consistency.
• Pour mixture into the prepared traybake tin and bake for 45-50 minutes. 
• When the cake is firm to touch, remove from the oven, and cool completely.
• Brush the top of the cake with apricot jam. 
• On a lightly dusted work surface, roll out the marzipan and cover the top of the cake.
• Prepare the royal icing as per package direction and put it in a small piping bag. 
• Cut a small hole at the end and drizzle icing over the cake. 
• Garnish with the sugar balls.
• Cut into slices and place on a cake stand or platter.

Recipe: Woman and Home 

White Chocolate Pudding Cookies

These easy cookies use a basic recipe and have the best texture from the pudding. Change around the sprinkles for any holiday or occasion.

2 sticks or 1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
small box instant vanilla pudding mix, 3.4 ounce
2 large eggs
1 1/2 tsp vanilla extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp fine sea or kosher salt
2 1/8 cups good quality white chocolate chips
colored sprinkles of choice, here are the snowflake sprinkles
white dusting or sanding sugar

• Preheat oven to 350 degrees. 
• Line two rimmed baking sheets with parchment paper, set aside.
• Using a stand mixer or hand held mixer cream together butter, and sugars.
• Add in eggs and vanilla. Mix until all is combined and creamy.
• In a large mixing bowl, combine all dry ingredients.
• Add dry into wet and mix gently to combine. 
• Use a rubber spatula to dig down to incorporate all the dry into the wet until you have a nice batter.
• Gently fold in the white chocolate chips and sprinkles.
• Using a medium cookie scoop, place on cookie sheet then roll into balls.
• If using the dusting sugar, roll them into the sugar and place on cookie sheets. If not, roll and place onto cookie sheets.
• Bake for about 10 minutes or until slightly golden. 
• Rotate cookie sheets after 5 minutes for even baking.
• Let cool on on the pans on a wire rack. 
• Slide off sheets onto rack to cool completely. 

Recipe: Pam's Daily Dish

Homemade Almond Roca

Don't let the holidays pass you by without making this delicious Almond Roca It makes for a fabulous neighbor gift, makes a lot in one batch and tastes amazing!

An easy and delicious homemade version of the classic Almond Roca candy

1½ cups coarsely-chopped almonds
16 oz. light brown sugar
1 lb. butter
24 oz. milk chocoalte chips

• Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18x13 inch cookie sheet.
• Set aside.
• In a 2 qt. sauce pan, combine sugar and butter over medium high heat 
• Stir frequently for several minutes unit bubbly and thick. 
• Use a candy thermometer and cook until 290 degrees F. 
• Watch carefully after 280 degrees F to prevent it from burning. 
• Once it has reached 290 degrees F, remove from heat.
• Pour candy evenly on top of the almonds in cookie sheet. 
• Let stand for a few minutes.
• Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. 
• Microwave in 30 second increments, stirring between each increment, until completely melted and smooth.
• Cover candy with layer of chocolate 
• Sprinkle remaining almonds evenly over the top of chocolate layer.
• Allow to set in the fridge for a few hours. 
• Once completely hardened, break into pieces using a knife.
• This recipe makes about 2 lbs of candy and is great for gifts!

Recipe: Chef in Training

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting add a little Christmas flavor to the classic southern dessert. With the red color and peppermint flavor, this is a festive holiday dessert.

1/2 cup unsalted butter, softened

1/4 cup Vegetable oil
1 1/2 cups sugar
2 large eggs
1 (1-ounce) bottle red food coloring
1 cup buttermilk
2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons white vinegar
1 teaspoon vanilla extract

Peppermint Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
4 cups powdered sugar
1 teaspoon peppermint extract
crushed hard peppermint candies for decorating

• Preheat oven to 350 degrees 
• Line 2 12-count muffin tins with cupcake liners.
• Beat the butter, oil, and sugar together until light and fluffy.
• Add the eggs one at a time.
• Beat in the food coloring and buttermilk.
• In a medium bowl, whisk together flour, cocoa powder, salt, and baking soda.
• Gradually add in the flour mixture, beating just until it is incorporated.
• Mix in vinegar,
• Mix in vanilla. Do not overmix.
• Divide batter evenly between the 24 muffin cups. 
• Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
• To make frosting, beat cream cheese and butter until smooth. 
• Gradually beat in powdered sugar. 
• Beat in extract.
• Transfer frosting to a pastry bag fitted with a large star tip 
• Pipe frosting onto cooled cupcakes.
• Sprinkle with crushed peppermint candies.

Recipe: Spicy Southern Kitchen

Cranberry Pistachio Shortbread Cookies

This easy cookies are slice and bake... They can be frozen for up to one month ahead and sliced when you're ready to bake. Drizzle with white or dark chocolate for a festive touch.

1 cup shelled pistachios, coarsely chopped
1 cup salted butter, softened at a room temperature
¾ cup powdered sugar
1 tsp. vanilla extract
½ tsp. almond extract
2 cups all-purpose flour
1 cup dried cranberries, chopped

• Using a food processor, small food chopper or a sharp knife, coarsely chop pistachios. 
• Spread out on piece of parchment paper.
• In large mixing bowl, or bowl from stand mixer, cream together butter, powdered sugar, vanilla extract and almond extract. 
• Beat until light and fluffy.
• Add in all-purpose flour and stir just until combined.
• Gently fold in the dried cranberries.
• Divide dough into three equal portions and roll each portion in a log. 
• Wrap in plastic wrap and refrigerate for 30 minutes
• Meanwhile preheat oven to 300°F. 
• After 30 minutes, unwrap and roll logs in chopped pistachios. 
• You will have to press down and may need to roll them a few times to get an even coating.
• Wrap again in plastic wrap and refrigerate for 10 minutes.
• Cut dough log into ¼" thick slices. 
• Place one inch apart of parchment-lined baking sheets.
• Bake 17 to 20 minutes until the edges are light golden.
• Cool for three to four minutes on baking sheet, then transfer to wire cooling racks.
• Chocolate drizzle (optional) Melt two to three ounces of white or dark chocolate in double-boiler on stove or heat on low heat in microwave. 
• Stir until melted.
• Drizzle over top of cooled cookies with a fork, or transfer chocolate to a piping bag and use a small tip to drizzle the chocolate.

Recipe: She's Not Cookin'