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'

Starbucks Eggnog Latte

A perfect Christmas morning coffee drink! This festive, Starbucks-inspired latte is made with strong brewed espresso, steamed eggnog and milk. It's so GOOD!

4 ounces boiling water
1 to 2 teaspoons instant espresso powder -
1/4 cup milk 
1/2 cup eggnog
1 teaspoon pure vanilla extract
1/2 tablespoon light brown sugar
1/8 teaspoon ground cinnamon
pinch of nutmeg , or to taste, plus more for dusting
whipped cream , optional

• Stir the espresso powder into the hot water and set aside.
• In a glass measuring cup combine milk, eggnog, vanilla, brown sugar, cinnamon and nutmeg
• Whisk/stir until thoroughly combined.
• Place in Microwave and cook for 1 minute and 30 seconds, or until the milk starts to froth up.
• Remove from Microwave and stir/whisk again.
• Place in Microwave for an additional 30 seconds, or until the milk begins to froth up again.
• Remove and, while stirring the eggnog-mixture, slowly pour the coffee into the eggnog-.mixture.
• Top with whipped cream and dust with nutmeg.
• Serve.

 Recipe: Diethood

Cranberry Cake with Orange Glaze

Cranberry cake with orange glaze is a light and delicious dessert option for the holiday season. Not too heavy, and not too sweet with the lovely festive flavor of cranberries!

3 eggs
1 1/8 c (250g) sugar
1 3/4 c (275g) all purpose flour
2 1/2 tsp baking powder
1/3 c (100g) butter, softened
1/3 c (100g) plain Greek yogurt
2 1/2 to 3 cups (300g) fresh not frozen cranberries - reserve come cranberries for the decoration
2 tsp vanilla extract

Glaze

Juice of half an organic orange (about 2 oz)
3 Tbsp sugar

• Preheat oven to 350F (175C) and grease and flour an 8" springform pan.
• Toss the cranberries in a little flour and set aside.
• Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
• Sift the flour with the baking powder 
• Add to the mixture in the bowl a little at a time along with the softened butter. 
• Continue to mix until completely blended, then stir in the yogurt.
• Add the cranberries and vanilla and stir until evenly combined
• Put the batter into the prepared tin.
• Bake for 50-60 minutes depending on your oven
• Test with a cake tester or skewer to make sure the cranberry cake is done before removing from the oven. 
• Allow to cool for about 15 minutes, then remove the side of the springform pan.
• While the cake is cooling (before taking it out of the pan) put the sugar and orange juice for the glaze into a small pot. 
• Bring to a boil then simmer for about 6 or 7 minutes or until starts to become a sticky glaze.
• If you want to decorate the top with a few glazed and sugared cranberries, it’s easy! 
• Before putting the glaze on the cake, drop a few berries into the pot to cover with glaze, and remove immediately. 
• Place the cranberries on a silicone sheet or flat plate to set.
• If you want sugared cranberries, simply roll them in sugar after dipping in the glaze
• Pour and brush the glaze over the top of the cake while it is still warm. 
• Place a plate under the cooling rack to catch any drips
• When cool, place on a cake stand or serving plate and decorate with glazed and sugared cranberries with 3 orange leaves.

Recipe: Christina's Cucina

Candy Cane Brownies

Candy Cane Brownies are a fun and festive way to dress up a boring box of brownie mix for the Christmas holiday season.

18.3 ounce box dark chocolate brownie mix
2 large eggs
½ cup vegetable oil
¼ cup heavy cream
¾ cup mint fudge flavored baking chips
⅔ cup candy canes crushed and divided

• Preheat the oven to 350 degrees Fahrenheit 
• Line a 9×13 inch baking pan with parchment paper or spray well with cooking spray.
• In a large mixing bowl, mix together the brownie mix, eggs, vegetable oil and heavy cream until fully combined, about 1-2 minutes.
• Fold in the mint fudge flavored baking chips
• Spread the brownie batter evenly into the prepared baking pan.
• Sprinkle ⅓ cup of crushed candy cane over the top of the brownies 
• Gently swirl them into the batter with a butter knife. 
• They do not need to be completely mixed in, just slightly swirl them into the top.
• Bake the brownies in the oven for 25-35 minutes or until a toothpick placed into the center comes out clean.
• Remove from the oven and immediately top with the remaining crushed candy canes.
• Allow to cool at least 15 minutes before cutting and serving warm or cool.

Recipe: Princess Pinky Girl

Chocolate Peppermint Cookie Cups

Perfect make-ahead treat for the holidays. Dark chocolate cookies filled with a whipped peppermint cheesecake and topped with crushed candy canes!

2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder sifted
1/4 cup black cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter room temperature
1/2 cup granulated sugar
1 cup light brown sugar packed
2 large eggs room temperature
1 tsp vanilla

Peppermint Cheesecake Filling:
1 cup heavy whipping cream chilled
8 oz cream cheese full fat
1/2 cup granulated sugar
1 tsp peppermint extract
red color gel
candy canes chopped

• Preheat oven to 350°. 
• Spray two regular sized cupcake tins with cooking spray.
• Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
• Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). 
• Reduce speed and add eggs one at a time and vanilla. 
• Beat until combined. 
• Add flour mixture and mix until just combined.
• Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins.
• Bake for approx. 10-13 mins or until mostly set, but still soft in the middle.
• Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well.
• Cool in pans for 10 mins, loosen each slightly by twisting it in the pan. 
• Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
• For the filling: Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
• In a separate bowl, beat cream cheese and sugar until smooth.
• Add whipped cream into cream cheese mixture and beat until combined.
• Using a small food-safe paintbrush, paint two stripes on the inside of a piping bag fitted with a large round tip. 
• Carefully fill with cheesecake filling.
• Pipe a swirl into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
• Sprinkle with chopped candy canes if desired.
• Serve chilled and eat within 2-3 days. 
• Or freeze for up to 4 weeks (without chopped candy cane).

Recipe: Liv For Cake

Christmas Coconut Macaroons

Coconut Macaroons are delicious, gluten-free cookies made with just a couple of ingredients. They are easy to make and come together in a matter of minutes. Make these with your kids and watch their eyes light up

1 1/4 cup sweetened shredded coconut (180g)
2 tsp coconut oil
1/2 cup granulated sugar (100g)
2 Egg Whites (60g)
1 tsp vanilla extract

1/2 cup white chocolate chips 
green and red sprinkles

• Place the oven rack in the middle and preheat your oven to 250°F. 
• Line a small baking sheet with parchment paper and set aside. 
• In a small bowl, combine coconut, coconut oil, egg whites, sugar, and vanilla until the mixture is sticky.
• Using a small or medium ice cream scoope, tightly pack each scoop and release onto the parchment paper.
• Bake for about 25-30 minutes for larger-sized macaroons (about 7 pieces) and about 20 minutes for smaller-sized (12-15 pieces) macaroons. 
• Once baked remove from the oven and allow to completely cool.
• In a small bowl, microwave the chocolate in 10 second intervals
• Mix well between each until the chocolate chips just start to melt. 
• Continue whisking until the chocolate is completely melted. 
• If it needs a little bit more time, do not heat for more than 5 seconds at a time at this point.
• Dip the bottom of each macaroon into the white chocolate
• Immediately into the emerald sprinkles and place on parchment paper to set. 
• Drizzle the remaining chocolate with a fork over all of the macaroons and pop on some red sprinkles.

Recipe: Momsdish

Christmas Cheesecake

Creamy Christmas Cheesecake is a fun and festive dessert for the Holidays. Its red, white and green striped filling is sure to spread your Christmas cheer!

24 Oreo cookies (whole with the filling)
¼ cup melted unsalted butter

For Cream Cheese Filling

32 oz. cream cheese softened at room temperature
1 1/4 cup sugar
2 teaspoon vanilla or peppermint extract
4 eggs slightly beaten
1 cup sour cream
Red and green food coloring

• Preheat the oven to 325 F. 
• Grease deep 9 inch springform pan with non-stick cooking spray and line with parchment paper. 
• Wrap the springform pan in 2 layers of aluminum foil to make sure no water leaks in when you place it in water bath later.
• To make the crust.. pulse whole Oreo cookies with the filling in a food processor to make fine crumbs. Stir in melted butter until evenly moistened. 
• Press the mixture firmly into the bottom of springform pan. 
• Place in the freezer to firm while making the filling.
• To make the filling: mix softened cream cheese, sugar and extract just to combine. 
• Add slightly beaten eggs and mix on low speed just to combine
• Do not overmix it. 
• Fold in sour cream
• Reserve half of the batter in white color. 
• Divide remaining half of the batter into 2 small bowls 
• Add red food coloring in one bowl and green food coloring in the other bowl. 
• The batter should be pourable but not too runny.
• To make the striped effect,  pour the batter in small amounts in the center of the crust. 
• Start with white batter and alternate with other colours…until you use all batters. 
• As you layering the batter it should spread and make concentric circles.
• In case your batter is a bit thicker, gently shake the pan to cause the spreading.
• Now, gently transfer springform pan in large roasting pan. 
• Pour hot water in roasting pan to fill it halfway through. 
• Place in the oven and bake 90-110 minutes until the edges are set and the center is just slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour
• Lift springform pan from water bath and place it on the counter to cool at room temperature. Refrigerate for 4 hours or overnight.
• Remove the foil, then remove the ring from springform pan. 
• Run a thin metal spatula under the crust to remove it from the bottom 
• Transfer the cheesecake onto a serving plate.
• Decorate with sprinkles bfore serving
• Store in the fridge.

Recipe: OMG Chocolate Desserts

Lemon Cranberry Scones

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

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

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

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

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

Recipe: Skinny Taste

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