White Chocolate, Pistachio & Cranberry Fudge

Not too sweet, just creamy and delicious with a little crunch from the pistachios and slightly tart from the cranberries. Ideal for a Christmas Gift

28 ounces (800 grams) sweetened condensed milk
32 ounces (907) baking white chocolate chips
1 teaspoon vanilla extract
4 ounces (113 grams) dried cranberries
4 ounces shelled (113 grams) pistachios, unsalted

• Cut 2 pieces of parchment paper measuring 15 x 8 inches.
• Place into an 8 x 8 inch square baking dish in a 'cross' shape to help remove the fudge from the pan.
• To a saucepan add the condensed milk over medium low heat and bring to a very low simmer
• Cook for 5 minutes.
• Turn off the heat and allow to cool a little. 
• Add the white chocolate in small batches while stirring to slowly incorporate. 
• Continue to stir until the chocolate has melted. 
• Add the vanilla extract, cranberries and pistachios, stir to mix well. 
• Pour the mix into the prepared pan and smooth the top.
• Refrigerate for at least 2 hours until set.
• Once set, cut into 2 x 2 inch squares. 
• If it is too hard to cut, leave at a room temperature for 30 minutes.

Recipe: Culinary Ginger

Peppermint-Chocolate Sugar Cookies

Incredibly easy to make - and delicious to boot! This is a great cookie to bring to a holiday party

2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
2 cups granulated sugar
1/4-1/2 teaspoon peppermint extract
1 large egg
1/2 cup mini semisweet chocolate chips
1 cup confectioners' sugar, sifted
3-5 tablespoons heavy cream
12 round peppermint candies, crushed, for decorating

• Preheat oven to 350 degrees
• Combine flour, baking powder, and salt. 
• In a large bowl beat butter, granulated sugar and peppermint extract until pale and fluffy
• Beat in egg, then flour mixture 
• Stir in chocolate chips.
• Roll dough into 1 1/2-inch balls and place, 2 inches apart, on parchment-lined baking sheets. 
• Bake about 12 minutes until edges are lightly golden, rotating sheets halfway through. 
• Let cool on sheets on wire racks 5 minutes, then transfer cookies to racks 
• Cool completely.
• Stir together confectioners' sugar and enough cream to make a spreadable glaze 
• For a strong mint flavor, stir in up to 1/4 teaspoon extract. 
• Spread a thin layer of glaze on top of each cookie and sprinkle with candies. 
• Let dry completely on racks.

Recipe : Martha Stewart

Cinnamon Christmas Bread

This beautiful braided Cinnamon Christmas Bread uses frozen bread rolls and is filled with brown sugar, cinnamon, raisins and pecans. A perfect for a last minute gift idea for family, friends, neighbors and co-workers.

15 frozen yeast dinner rolls, thawed but still cold
1/4 cup butter
½ cup brown sugar
1 1/2 teaspoons cinnamon
1 tablespoon flour
1/2 cup golden raisins, softened
1/2 cup pecans, chopped
Holiday sprinkles
Vanilla Glaze1 1/2 cup powdered sugar
2 tablespoon milk

• Place rolls at room temperature until the rolls are thawed but still cold.
• Spray counter lightly with non stick baking spray.
• Combine rolls into a ball and roll into a 12 x 16 rectangle.
• Add the raisins to a bowl and add very hot water over the raisins.
• Let the raisins soak until plump, Drain and set aside.
• In a medium size bowl combine the butter, brown sugar and cinnamon and set aside.
• Down the center of the dough evenly spread the cinnamon mixture.
• Add the raisins and pecans.
• Using a pizza cutter, cut about 12 slices on each side of the filling mixture.
• Starting at the top of the dough, criss-cross the pieces over each other.
• Place the dough braid on a lightly greased baking sheet or on a sheet or use parchment paper
• Let rise until double in size (about 45 min to 1 hour).
• Bake in preheated 375 degree oven for 15 - 20 minutes or until golden brown.
• To make the glaze combine the milk and the powdered sugar in a small bowl
• Mix until you have a pourable glaze.
• Drizzle the warm cinnamon raisin bread with vanilla glaze and add holiday sprinkles.
• Place the Christmas bread onto a tray or piece of sturdy cardboard covered with foil.
• Wrap in plastic wrap and add a festive holiday bow and gift tag.

Alternate filling...
4 ounces cream cheese mixed with 2 tablespoons powdered sugar can be substituted for the cinnamon filling.
Sprinkle ½ cup dried cranberries or dried cherries and ¼ cup white chocolate chips over the cream cheese filling.

Recipe: Mommys Kitchen

White Chocolate-Cranberry Poke Cupcakes

These White Chocolate-Cranberry Poke Cupcakes are as festive-looking as they are scrumptious. 

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Cranberry Flavor Gelatin
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter or margarine, softened
1 tsp. vanilla
2-1/2 cups powdered sugar
1/2 cup dried cranberries

• Prepare cake batter and bake as directed on package for 24 cupcakes. 
• Cool in pans 10 min. 
• Pierce tops with fork.
• Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. 
• Spoon over cupcakes. 
• Refrigerate 30 min.
• Melt chocolate as directed on package. 
• Beat cream cheese and butter in large bowl with mixer until blended. 
• Add chocolate and vanilla; mix well. 
• Gradually add sugar, beating after each addition until light and fluffy.
• Spread frosting onto cupcakes. 
• Top with cranberries.

Recipe:  My Food and Family

Candy Cane Shortbread Bars

These buttery shortbread just melt in your mouth and if you like peppermint you will love this recipe

1 cup butter, softened
1 cup packed brown sugar
1 large egg yolk
1-1/2 teaspoons peppermint extract
2 cups all-purpose flour

BUTTERCREAM:
2 cups confectioners' sugar
1/4 cup butter, melted
2 tablespoons 2% milk
1/2 teaspoon peppermint extract
2 drops red food coloring, optional

TOPPING:
9 ounces white baking chocolate, melted and cooled slightly
3/4 cup crushed candy canes (about 10 regular)

• Preheat oven to 350°. 
• Line a 13x9-in. baking pan with parchment paper, letting ends extend up sides.
• In a large bowl, cream butter and brown sugar until light and fluffy. 
• Beat in egg yolk and extract. 
• Gradually beat in flour. 
• Press evenly into prepared pan.
• Bake 16-19 minutes or until edges are brown. 
• Cool completely in pan on a wire rack.
• In a bowl, combine buttercream ingredients; beat until smooth. 
• Spread over shortbread. 
• Carefully spread white chocolate over top. 
• Sprinkle with candy canes; let stand until set.
• Lifting with parchment paper, remove shortbread from pan. 
• Cut into bars

Recipe: Taste of  Home

The Royal Family Christmas Pudding

In honour of our dear Queen's passing, today Im sharing the Royal Family’s traditional Christmas Pudding recipe

Christmas pudding is a quintessentially British treat, full of raisins, currants, and sultanas. On Nov 22, 2020, Queen Elizabeth II's official Instagram page shared Buckingham Palace's official Christmas pudding recipe. A British favorite for many during the holiday season, this dish is traditionally prepared on "Stir-Up Sunday," aka the Sunday before the Advent season, to be ready by Dec. 25.

250g raisins
250g currants
185g sultanas
150g mixed peel
250g suet or vegetarian suet
12g mixed spice
2 whole eggs
180g demerara sugar
275ml beer
40ml dark rum

• Combine all dry ingredients.
• Stir them up.
• Add the eggs and the liquid.
• Stir again.
• Grease your pudding basins.
• Press the cake mix into basins.
• Cover with a circle of parchment paper.
• Cover basins with a muslin or foil, and place puddings into a deep saucepan.
• Fill with water up to 3/4 of pudding basin height.
• Cover with foil.
• Once cooled, wrap puddings well and keep in a cool, dry and dark place until Christmas.
• On Christmas Day, reheat your pudding in a bain-marie for 3-4 hours.
• Remove from the basin using a rounded knife or palette knife
• Flip out onto a plate, garnish or flambé and serve with brandy sauce and cream.

Recipe: The Royal Family Instagram

Cranberry Orange Walnut Bread

Your taste buds will be loving this cranberry orange bread...tangy fresh cranberries, orange zest and the crunchy walnuts. Perfect for your Christmas table.

2 cups flour
1 cup sugar
1 1/2 tsp baking powder
1 tsp salt
1 stick butter (frozen for easier grating)
Zest of 1 orange
3/4 cup orange juice
2 eggs
1/2 cup sour cream
2 tsp vanilla
1 1/2 cups fresh cranberries cut in half
1/2 cup roasted walnuts chopped roughly 

Frosting
3 oz. cream cheese softened
2 oz. of soft butter
1 cups sifted powdered sugar
walnuts for garnish

• Toast walnuts in a small pan over medium heat and stir until they become fragrant.
• Preheat your oven to 350. 
• Line 3 small loaf pans with parchment paper 
• Be sure to leave 2 ends that overlap the long side edges (makes removal easier)
• In a large bowl whisk together the flour, sugar, baking powder and salt. 
• Grate the frozen butter into the mixture then use a pastry cutter until it resembles coarse meal. 
• Set aside
• In a medium bowl whisk the zest, orange juice, eggs, sour cream and vanilla.
• Pour the wet ingredients over the dry ingredients and mix until just combined.
• Fold in the cranberries and walnuts
• Divide the batter between the 3 pans.
• Bake for about 45 minutes or until a toothpick comes out clean.
• Let cool on wire rack for 15 minutes; remove; cool on rack completely
• For the Frosting combine all ingredients and frost cooled breads
• Sprinkle with walnuts
• Store at room temp for several or days

Recipe: Cooking on the Front Burner

Pineapple Coconut Snowballs

So quick...so easy...so delicious. A no bake truffle treat thats perfect as a gift

1 package (8 ounces) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained
2-1/2 cups sweetened shredded coconut

• In a small bowl, beat cream cheese and pineapple until combined. 
• Cover and refrigerate for 30 minutes.
• Roll into 1-in. balls; roll in coconut. 
• Refrigerate for 6 hours or overnight.

Recipe: Taste of Home