Gingerbread Smoothie

A healthy Gingerbread Smoothie loaded with classic gingerbread flavor. A quick and easy breakfast, snack, or dessert for the holiday season. Adjust the ingredients to suit your taste, this recipe is easily adaptable

1 generous cup milk, I use unsweetened almond milk
1 small chilled apple, chopped (use a sweet variety, or swap for a small frozen banana)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
cloves pinch ground
1 teaspoon pure maple syrup or molasses, or more to taste
1 cup scoop vanilla protein powder or 1/3 vanilla yogurt
1-2 cups ice
Whipped cream or crumbled gingersnaps, optional garnishes

• Place all ingredients in a blender and process until smooth.

Recipe: Celebrating Sweets

Christmas Stuffing Tray Bake

Cranberries, pancetta, herbs and bread make for a festive tray bake stuffing perfect for serving with roasted turkey, pork or chicken. One of my favourites

65g (1/3 cup) dried cranberries
1 lemon, rind finely grated, juiced

1 tbsp olive oil
1 brown onion, chopped
100g pancetta slices, coarsely chopped
2 garlic cloves, crushed
1 pane de casa, vienna loaf, or french bread unsliced
2 eggs, lightly whisked
1 tbsp fresh thyme leaves, plus extra sprigs, to serve

• Preheat oven to 180C/160C fan forced. 
• Lightly grease a 3cm‐deep, 23 x 28cm baking dish.
• Combine the cranberries and lemon juice in a bowl and set aside to soak until needed.
• Heat the oil in a frying pan over medium heat then cook the onion , stirring occasionally, for about 3 minutes or until softened. 
• Add the pancetta and cook for a further 3‐4 minutes or until golden brown. 
• Stir in the garlic and cook for about 30 seconds. 
• Transfer the mixture to a large bowl and set aside to cool.
• Cut the crust off the whole loaf of bread without taking too much of the bread with it. 
• Cut or tear the bread into 2‐3cm pieces. 
• Add to the pancetta mixture with the soaked cranberries, lemon rind, egg and thyme . 
• Season then stir until combined.
• Transfer the stuffing mixture to the prepared dish and spray with oil. 
• Bake for 25 minutes or until golden and crisp on top. 
• Sprinkle the stuffing tray bake with extra thyme leaves and serve hot.

Recipe: Taste.com

Eggnog Cranberry Bread

A lovely Christmasy recipe combining two of my favourite Holiday flavours

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon freshly ground nutmeg
2 large eggs
1 cup granulated white sugar
1 cup eggnog
1/2 cup salted butter, melted
1 teaspoon vanilla
3 cups fresh cranberries 

• Preheat oven to 350 degrees F. 
• Grease the bottom and 1/2 inch up the sides of 4 mini loaf pans (5.6x3x2) or a 9x5x3 inch loaf pan.
• In a large bowl, whisk together flour, baking powder, salt and nutmeg. 
• Make a well in the center of the flour mixture and set aside.
• In a medium bowl, combine the eggs, sugar, eggnog, melted butter and vanilla. 
• Add egg mixture to the flour mixture and stir until just moistened (batter may be lumpy). 
• Fold in cranberries.
• Spoon batter into the prepared pan(s). 
• Bake mini loaves on a baking sheet for 30-40 minutes. 
• Check by inserting a toothpick into the center of the loaves--it should come out clean. 
• If using one large bread pan, bake for 45-55 minutes and check for done-ness. 
• Cool in the pan on a wire rack for 10 minutes. 
• Remove from pan and  cool completely on a rack.

Recipe:  My Biscuits are Burning

Gingerbread Cookie Bars with Cream Cheese Frosting

These soft & chewy gingerbread cookie bars are delicious! And, they're so easy to make!

½ cup butter, melted
¾ cup sugar
¼ cup brown sugar
½ teaspoon vanilla
⅓ cup molasses
1 egg
2 teaspoons baking soda
2 cups flour
1 tablespoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon nutmeg
½ teaspoon salt

Cream Cheese Frosting
8 ounces cream cheese, softened
¼ cup butter, softened
3 cups powdered sugar
1 teaspoon vanilla

• Preheat oven to 350 degrees F. Grease a 9×13″ baking pan and set aside.
• In a large bowl, cream together butter, sugar, brown sugar, vanilla, and molasses.
• Add the egg and stir until completely incorporated.
• Add baking soda, flour, cinnamon, ginger, cloves, nutmeg and salt and mix until well combined. 
• Spread dough evenly into the greased pan, pressing all the way to the edges.
• Bake at 350 degrees for 15-20 minutes (Do not over cook). 
• Remove& let cool.
• For Frosting...Mix butter and cream cheese together in a large mixing bowl . 
• Add vanilla.
• While mixing, gradually add in powdered sugar. 
• Mix until creamy & well-combined.
• Once the bars have cooled, frost the tops. 
• Garnish with holiday sprinkles or a pinch of cinnamon.
• Cut into squares and serve.

Recipe: Mom Endeavors

Orange & Ginger Stained Glass Biscuits

Kids will love to make these magical Christmas biscuits and hang them with pretty ribbon

sunflower oil, for greasing
175g plain flour, plus extra
1 tsp ground ginger
zest 1 orange
100g butter, cold, cut into chunks
50g golden caster sugar
1 tbsp milk
12 fruit-flavoured boiled sweets
icing sugar, to dust
about 120cm thin ribbon, to decorate

• Heat oven to 180C/fan 160C/gas 4. Grease 2 large non-stick baking sheets with oil. 
• Whizz the flour, ginger, zest and butter with 1⁄2 tsp salt to fine crumbs in a food processor. 
• Pulse in the sugar and milk, then turn out and knead briefly on a floured surface until smooth. 
• Wrap in cling film, then chill for about 30 mins.
• Flour the work surface again, then roll out the dough to the thickness of a £1 coin. 
• Use 7cm cutters to cut out shapes, then use 4cm cutters to cut out the middles. 
• Re-roll leftover pieces. 
• Make a hole in the top of each biscuit, then carefully lift onto the baking sheets.
• Crush the sweets in their wrappers with a rolling pin, then put the pieces into the middles of the biscuits – the sweets should be level with the top of the dough. 
• Bake for 15-20 mins or until the biscuits are golden brown and the middles have melted.
• Leave to harden, then transfer to a rack to cool. 
• Thread with ribbon, then dust with icing sugar. 
• Will keep for a month, but best eaten within 3 days.

Recipe : Good Food magazine

Baileys Chocolate Lasagna

Baileys Chocolate Lasagna is easy, no bake dessert recipe perfect for Christmas or New Year’s Eve to feed the crowd. This layered dessert is really decadent, boozy and met-in-your-mouth good!

For Oreo Crust:
36 Oreo cookies-ground
½ cup unsalted butter-melted
Whipped Cream:
3 ½ cups heavy cream-chilled
1 ½ cups powdered sugar
2 teaspoons vanilla

Chocolate Pudding Layer:
2 x 3.9 oz. chocolate instant pudding mix
2 ¼ cups milk
½ cup Baileys Irish Cream Liqueur
1 ¼ cup whipped cream
Baileys Cheesecake Layer:

½ cup unsalted butter-softened
8 oz. cream cheese (brick style)-softened
1 cup powdered sugar
¼ cup Baileys Irish Cream Liqueur
¼ cup (1–0.7 oz envelop) instant white-hot cocoa mix
1 Tablespoon of instant hot cocoa mix-milk chocolate flavor
1 ½ cup whipped cream
Topping:
4 cups whipped cream-divided
1/3 cup crushed candy canes or peppermint candies
12 mini candy canes

• For the crust place whole Oreo cookies with the filling in a food processor and ground to fine crumbs. 
• Stir in melted butter and press the mixture in the bottom of 13 x 9 inches casserole dish. 
• Place in the fridge or freezer to firm while making next layer.
• Beat heavy whipping cream and vanilla until soft peaks form
• Add powdered sugar and continue mixing until stiff peaks form. Set aside.
• For pudding layer.. in a bowl whisk instant chocolate pudding mix, milk and Baileys until it starts thickening. 
• Mix in 1 ¼ cup whipped cream and spread over Oreo crust. 
• Place in the fridge or freezer to set.
• To make Baileys Cheesecake Layer, beat softened butter, cream cheese and powdered sugar until creamy and smooth. 
• Mix in whipped cream, Baileys and white chocolate and milk chocolate instant hot cocoa mix. 
• Spread over pudding layer.
• Set in the fridge or freezer to firm.
• Spread 2 cups of whipped cream on top and place in the fridge for a few hours to set, or preferably overnight). 
• Store leftovers of whipped cream for serving. 
• If you do not want to pipe the swirls when serving, then spread all of remaining whipped cream on top before chilling.
• Before serving pipe swirls of whipped cream. 
• Sprinkle with crushed candy canes and stick a mini candy cane in each slice. 
• Do not sprinkle crushed candies in advance, it will melt and won’t look pretty.
• Store leftovers in the fridge.

Recipe: OMG Chocolate Desserts

Hot Cocoa Cupcakes

Hot cocoa cupcakes that are not only cute but tasty and full of holiday flavors. 

1 1/2 cups all-purpose flour
1 1/4 cups sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup canola oil
1 cup prepared hot cocoa, cooled
1 teaspoon vanilla extract
2 eggs, lightly beaten
1/2 cup mini chocolate chips

For The Whipped Cream
1 1/4 cups heavy cream
1/3 cup powdered sugar
1/2 teaspoon vanilla extract

Garnishes:
mini marshmallows
mini chocolate chips
crushed peppermints
18 mini candy canes

• Preheat oven to 350 degrees.  
• Line cupcake tins with 18 paper liners and set aside.
• In a large bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt. 
• Using a wire whisk, blend the dry ingredients thoroughly.
• Add the oil, prepared hot cocoa, vanilla and eggs to the dry ingredients. 
• Whisk until well incorporated and no lumps remain. 
• Stir in the chocolate chips. 
• Evenly divide the batter between the lined cupcakes tins.
• Bake the cupcakes for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. 
• Allow to cool for 10 minutes; then place them on a rack to cool completely.
• In a medium bowl, combine heavy cream, powdered sugar and vanilla extract. 
• With an electric mixer on medium speed, beat until thick, creamy, and slightly stiff, being careful not to overbeat. 
• Pipe or mound the sweetened whipped cream onto the cooled cupcakes. 
• Garnish with a sprinkling of mini marshmallows, mini chocolate chips and crushed peppermints. 
• Add a mini candy cane tucked into the side of the cupcake, to make a handle for the "mug" of hot cocoa. 
• Serve immediately. 
• Cover and refrigerate any leftovers.

Recipe: Lick The Bowl Good

Chocolate Chip Shortbread

Chocolate Chip Shortbread cookies made with mini chocolate chips are a wonderful addition to your holiday baking. Soft and buttery these chocolate chip shortbread cookies are always a hit.

1/2 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
1 cup all-purpose flour
1/4 tsp salt
1/2 cup mini semisweet chocolate chips

• In a stand mixer or with an electric hand mixer beat together the butter and sugar until light and fluffy.
• Beat in vanilla.
• Add in the flour and salt.
• Stir in the mini chocolate chips.
• Press dough into 9x9 baking pan (ungreased)
• Bake at 350F. for 15 -17 minutes until the edges are golden brown.
• Let pan cool.
• Slide a knife around the edges and turn cookie out onto a cutting board.
• Cut cookie into bars or triangles.

Recipe: Daily Appetite