Golden Santa Bread

If you’re looking for something out of the ordinary to bake this Christmas, I hope you give this Santa bread a try. The finished loaf looks complicated. but it's actually simple to create.

4 to 4-1/2 cups bread flour
1/2 cup sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 teaspoons salt
1/2 cup 2% milk
1/4 cup water
1/4 cup butter, cubed
2 large eggs, room temperature
2 raisins
2 large egg yolks
2 to 3 drops red food coloring

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. 
• In a small saucepan, heat milk, water and butter to 120°-130°. 
• Add to dry ingredients; beat just until moistened. 
• Beat in eggs until smooth. 
• Stir in enough remaining flour to form a stiff dough.
• Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. 
• Place in a greased bowl, turning once to grease top. 
• Cover and let rise in a warm place until doubled, about 1 hour.
• Preheat oven to 350°. 
• Punch dough down. 
• Turn onto a lightly floured surface; divide into 2 portions, 1 slightly larger than the other.
• Shape the larger portion into an elongated triangle with rounded corners for Santa's head and hat.
• Divide the smaller portion in half. 
• Shape and flatten 1 half into a beard. 
• Place beard over face; using a sharp knife, cut deep slits to resemble hair.
• Use the remaining dough for the mustache, nose, eyebrows, hat pompom and brim. 
• Shape a portion of dough into a mustache; flatten and place on face over beard. 
• Using sharp knife, cut slits to resemble hair. 
• Place a small ball above mustache for nose. 
• With scissors, cut 2 slits for eyes; insert raisins into slits. 
• Form another small portion of dough into eyebrows; flatten and place above eyes. 
• Roll out a narrow piece of dough to create a hat brim; position below hat. 
• Fold tip of hat over and add dough ball for pompom. 
• If desired, using scissors or sharp knife, cut small lines along edges of brim and pompom to resemble fur.
• In separate small bowls, beat each egg yolk. 
• Add red food coloring to 1 yolk; carefully brush over hat. 
• Brush plain yolk over remaining dough.
• Cover loosely with foil. 
• Bake 15 minutes. 
• Uncover; bake until golden brown, 10-12 minutes longer. 
• Cool on a wire rack.

Recipe: Taste of Home

Chocolate Peppermint Cheesecake

Creamy cheesecake, rich chocolate, and peppermint candy canes - what's not to love? This chocolate peppermint cheesecake is the perfect showstopper holiday dessert!

 
Oreo Crust
24 Oreo Cookies wafers & filling
4 tablespoons unsalted butter melted

Chocolate Peppermint Cheesecake
20 oz full-fat cream cheese softened
1 cup white sugar
5 oz dark chocolate melted & cooled slightly
2/3 cup sour cream
1-2 teaspoons peppermint extract
3 large eggs

Topping
6 oz dark 50-70% or semi-sweet chocolate, chopped
1/2 cup whipping cream
2 teaspoons corn syrup
crushed candy canes

• Preheat the oven to 350F degrees.
•  Let the cream cheese, eggs, & sour cream warm up to room temperature before getting started.
• Wrap the outside of a 9-inch springform pan with aluminum foil so that the bottom and sides are fully covered. 
• Wrap at least 3 times so that no edges are showing.
• Add the Oreos to a food processor and blitz until the cookies are fine crumbs.
• Add in the melted butter and blitz until combined.
• Press the cookies into the bottom and slightly up the sides of the pan to form the crust. 
• Place in the freezer as you make the filling.
• In a large bowl beat the cream cheese an sugar until smooth.
• Mix in the melted chocolate, being sure to turn off the mixer and scrape off the sides and bottom of the bowl as necessary.
• Beat in the sour cream and peppermint extract.
• Mix in the eggs 1 at a time until the batter is just combined. 
• Be careful not to over mix.
• Pour the cheesecake batter on top of the crust and smooth the top.
• Place the cheesecake crust in the middle roasting dish (the outside still wrapped in foil). 
• Pour about 1/2 inch of water into the roasting pan.
• Bake in the preheated oven for 50-60 minutes, or until the top looks just set and it still has a slight wobble in the middle if you give the pan a gentle nudge.
• Cool at room temperature first. 
• Once the water in the pan is room temperature, remove the cheesecake from the roasting pan,
• Cover the top and chill in the fridge for at least 4 hours or overnight.
• For the Topping..Chop the chocolate into small pieces and place in a heatproof bowl.
• Add the cream to a small saucepan and over low-medium heat. 
• Bring the cream to a simmer.
• Pour the cream over the chocolate and whisk until smooth. 
• Whisk in the corn syrup.
• Remove the cheesecake from the fridge and unclamp the outer ring of your springform pan.
• Pour the ganache over top of the cheesecake, smoothing the top as needed.
• Sprinkle crushed candy canes overtop.
• Optionally top each piece with whipped cream before serving.
• Store leftovers covered, or in an airtight container in the fridge.

Note: Use 1 teaspoon for a less peppermint flavor or up to 2 teaspoons for a stronger peppermint flavor. If you're using semi-sweet chocolate, I recommend only 1 teaspoon.

Recipe: Just So Tasty

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