Eggnog French Toast with Maple Butter

Delicious challah bread dipped in an eggnog batter, browned to perfection and topped with homemade Maple Butter. Finish it off with a drizzle of pure maple syrup and you’ve got yourself a breakfast treat that will delight your loved ones this holiday season. If you can't find Challah.. Brioche bread works just as well

1 16- ounce loaf Challah bread cut into 1-inch thick slices (approximately 12)

4 eggs

1 cup eggnog

1 ½ teaspoons McCormick Pure Vanilla Extract

1 teaspoon cinnamon

½ teaspoon ground nutmeg

pinch of salt

5 tablespoons salted butter

Maple Butter

4 tablespoons unsalted butter

1 teaspoon pure maple syrup

½ teaspoon McCormick Pure Vanilla Extract

Pure maple syrup for serving

• To make Maple Butter, in a mixer fitted with the paddle attachment, cream butter until light.
• Scrape down the sides of the bowl and add the vanilla extract and maple syrup.
• Mix until thoroughly combined and chill
• In a shallow bowl or baking dish, beat the eggs.
• Whisk in the eggnog,vanilla extract, cinnamon, nutmeg, and salt.
• Mix until thoroughly combined 
• Preheat a skillet or griddle over medium-high heat. 
• Add one tablespoon of the 5 tablespoons of butter to the pan / griddle to start melting.
• Take one slice of the Challah bread and dip into the eggnog batter for a few seconds on each side.
• Allow excess batter to drip off before placing into the skillet.
• Cook for 2-3 minutes before turning over to cook on the other side for an additional 2-3 minutes.
• Repeat process by adding one tablespoon of butter to skillet each time before cooking remaining slices.

Top slices with Maple Butter and pure maple syrup before serving.

Recipe: 365 Days of Baking

Nutella Stuffed Peppermint White Chocolate Ritz Cracker Cookie

Upgrade Ritz cracker into these Nutella stuffed peppermint white chocolate cookies that are perfect if you need a treat in no time. To make these you just need 5 ingredients — sleeves Rits crackers, Nutella, white chocolate chips, peppermint extract, and holiday sprinkles. It doesnt get any easier

1 ½ sleeves Ritz Crackers
Nutella (approx. 1-2tsp. per sandwich)
1 ½ c white chocolate chips
¼ teaspoon peppermint extract
holiday sprinkles or crushed candy canes

• Spread about 1-2 teaspoon Nutella onto the flat side of a Ritz cracker. 
• Sandwich this cracker with another and place on a parchment lined pan or plate. 
• Repeat for the rest of the crackers and place in the freezer for about 10-15 minutes or so.
• While freezing, using a double boiler method (or microwave method if preferred), melt white chocolate until smooth, stirring frequently.
• Once melted, stir in ¼ teaspoon peppermint extract.
• Dip each Nutella sandwich half way into white chocolate and allow extra to drip off. 
• You can use a spoon to help spread evenly as well. 
• Place on parchment and sprinkle with holiday sprinkles or candy cane pieces.
• Repeat with the remaining sandwiched and allow white chocolate to cool and harden. 
• You can place in the refrigerator to speed this up as well.

Recipe: Lemons and Zest

Chocolate Gingerbread Man Cookies

These Chocolate Gingerbread Man Cookies have just a hint of chocolate with plenty of gingery spice. They are perfect for holiday cookie trays or for gift giving!

1/2 cup unsalted butter
1/2 cup molasses
2 squares (1 ounce each) semi-sweet baking chocolate
2-1/2 cups all-purpose flour
2/3 cup granulated sugar
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
Decorator icing and assorted candies & sprinkles

• In the top of a double boiler, combine the butter, molasses, and chocolate squares. 
• Heat until the chocolate melts, stirring until smooth.
• In a medium bowl, sift together the flour, sugar, baking powder, ginger, baking soda, and salt. 
• Stir in the molasses mixture and milk. 
• Mix well. 
• Cover and refrigerate at least one hour or until firm.
• Preheat oven to 375°F.
• Turn the dough out onto a lightly floured surface. 
• With a rolling pin, roll the dough to ¼-inch thick. 
• Dip a gingerbread man cookie cutter into flour and cut the dough into shapes. 
• Place the cookie cut-outs on Sil-pat or parchment paper-lined baking sheets.
• Bake for 10 minutes. 
• Allow cookies to cool on the pan for 3 minutes before transferring to wire racks to cool completely.
• Decorate with icing and candies as desired.

Recipe: Love Bakes Good Cakes

Cheesy Garlic Pull-Apart Christmas Tree

 Made with shop bought pizza dough.. this easy to make festive tree is full of  melty cheesy herby garlicy goodness. Delicious!

1 pound raw pizza dough
Egg wash (1 egg mixes with 1 tbsp water)
7 mozzarella sticks
1/ 4 cup melted butter
1/ 2 cup finely grated Parmesan
1 tablespoon thinly sliced basil
1 tablespoon chopped parsley
1 tablespoon chopped rosemary
1 large garlic clove, minced
Marinara sauce, warmed (for serving)

• Preheat oven to 450°F. 
• Line a large baking sheet with parchment paper.
• Cut mozzarella sticks into 1” pieces and set aside.
• On a floured surface, divide pizza dough into two pieces. 
• Stretch and roll each piece of dough into a long rectangle
• Cut dough into 2” squares (you’ll need 33 total).
• Wrap a dough square around each piece of mozzarella, forming a tightly sealed ball. 
• Place balls seam-side down on the baking sheet in the shape of a Christmas tree (they should be touching). 
• Brush egg wash on dough balls and bake until golden about 20 minutes.
• Meanwhile, whisk together melted butter, parmesan, garlic, and herbs. 
• Brush on baked pizza balls. 
• Serve warm with marinara for dipping.

Recipe: The Feed Feed

Holiday Antipasto Wreath

An easy, elegant appetizer. Mini skewers loaded with salami, olives, peppers, and more are stacked in a ring to make this easy Holiday Antipasto Wreath!

6 ounces salami
2 ounces prosciutto
16 ounces small fresh mozzarella pearls/balls
2 cups grape or cherry tomatoes
1 jar (16 ounces) jar pepperoncini, halved, and stems removed
1 jar (16 ounces) sweet cherry peppers, stems and seeds removed
7 ounces marinated artichokes, cut into bite-sized pieces
6 ounces castelvetrano olives, pitted
6 ounces black olives, pitted
⅔ ounce fresh basil leaves
⅔ ounce fresh rosemary, for garnish (optional)
Olive oil and balsamic vinegar, for serving (optional)
Sliced bread, for serving (optional)

• Prepare all of the skewer ingredients.
• Thread 4 to 5 different ingredients onto each skewer, varying the order and type of ingredients used.
• On a large platter, place the skewers in a circle to form a wreath shape.
• Continue to add skewers until you’ve run out of ingredients.
• Cut small rosemary sprigs and place them in random spots throughout the wreath for decoration.
• Serve with optional sides of olive oil, balsamic vinegar, and bread.

Recipe: Easy Weeknight Recipes

Cranberry Orange Scones

These cranberry orange scones are buttery and moist with crisp crumbly edges and soft flaky centers. Crunchy coarse sugar and an orange glaze are the perfect finishing touches! You can skip the chilling for 15 minutes prior to baking, but I highly recommend it to prevent the scones from over-spreading.  You can also freeze the wedges before baking, ready to pop into the oven for when ever you fancy a freshly baked pastry. Perfect for Christmas morning

2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface
1/2 cup (100g) granulated sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons orange zest (about 1 orange)
1/2 cup (115g) unsalted butter, frozen
1/2 cup (120ml) heavy cream
1 large egg
1 teaspoon pure vanilla extract
1 heaping cup (125g) frozen cranberries*
optional: 1 Tablespoon (15ml) heavy cream and coarse sugar
Orange Glaze1 cup (120g) confectioners’ sugar
2–3 Tablespoons (30-45ml) fresh orange juice*

• Whisk flour, sugar, baking powder, salt, and orange zest together in a large bowl. 
• Grate the frozen butter using a box grater. 
• Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. 
• Place in the refrigerator or freezer as you mix the wet ingredients together.
• Whisk 1/2 cup heavy cream, the egg, and vanilla extract together in a small bowl. 
• Drizzle over the flour mixture
• Add the cranberries, then mix together until everything appears moistened.
• Pour onto the counter and, with floured hands, work dough into a ball as best you can. 
• Dough will be sticky. 
• If it’s too sticky, add a little more flour. 
• If it seems too dry, add 1-2 more Tablespoons heavy cream. 
• Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.
• Brush scones with remaining heavy cream and for extra crunch
• Sprinkle with coarse sugar. (You can do this before or after refrigerating in the next step.)
• Place scones on a plate or lined baking sheet and refrigerate for at least 15 minutes.
• Meanwhile, preheat oven to 400°F (204°C).
• Line a large baking sheet with parchment paper or silicone baking mat. 
• After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).
• Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. 
• Remove from the oven and allow to cool for a few minutes as you make the glaze.
• Make the glaze: Whisk the confectioners’ sugar and orange juice together. 
• Add a little more confectioners’ sugar to thicken or more juice to thin. 
• Drizzle over scones.
• Leftover iced or un-glazed scones keep well at room temperature for 2 days or in the refrigerator for 5 days.
• You can also freeze before baking by putting scone dough wedges on a plate or baking sheet for 1 hour. Once frozen, you can layer them in a freezer-friendly bag or container. 
• Bake from frozen, adding a few minutes to the bake time. 
• Or thaw overnight, then bake as directed.

Recipe: Sallys Baking Addiction

Apple Pecan Stuffing

This Christmas Apple Pecan Stuffing recipe is a delicious blend of buttery bread cubes, apples, and pecans. A delicious accompaniment  to your Christmas turkey

2 c Onions, diced
1 Tbsp Brown Sugar
1 c Carrots, diced
1 c Celery, diced
2 Granny Smith Apples, diced
2 cloves Garlic, minced
8 oz. Butter, melted
12 c Bread, cubed
1½ - 2 c Broth
2 c Parsley, finely chopped
2 c Pecans, roughly chopped
2 tsp Beau Monde Seasoning
2 tsp Salt
1 tsp Pepper

• Preheat oven to 350°F
• Place the onions in a small bowl and sprinkle the sugar over them. 
• Let onions sit for about an hour.
• In a large skillet saute the carrots, celery, apples, and garlic until softened.
• Strain the sugared onions and add them to the saute along with the melted butter.
• Add mixture to the bread and toss in a large bowl.
• Add chicken broth to the bread mixture along with the pecans, parsley, and Beau Monde seasoning 
• Slowly toss until the broth is all absorbed by the bread.
• Add salt and pepper to taste.
• Spoon into a well-greased 3-quart or 13- x 9-inch baking pan.
• Cover with foil and bake at 350°F for 45 minutes.
• Remove foil and continue to bake for 5 - 10 minutes or until top is crusty and brown.

Recipe: Homemade Interest

.White Chocolate Mocha with Mint and Honey Cream

2 tablespoons honey
2 ½ cups whipped cream
2 cups milk
1 cup white chocolate chips
1 cup espresso coffee
1 teaspoon peppermint extract
Crushed peppermints (optional garnish)

• Add the milk and 2 cups of the whipped cream into a medium-sized saucepan and heat over high heat. 
• Bring to a boil. 
• Add the white chocolate chips and one tablespoon of the honey. 
• Turn heat down to medium-low and add the coffee and the peppermint extract. 
• Cook for another 5 minutes.
• For the honey cream, add ½ cup of the whipped cream and 1 tablespoon of honey into a small bowl 
• Mix using an electric mixer. 
• Keep beating until peaks form when you lift the beater. 
• Pour the white chocolate mocha into mugs 
• Top with the honey cream. 
• Garnish with crushed mints.

Yields 4 servings

Recipe: Hispanic Kitchen