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

Christmas White Chocolate Cheesecake

Amazing Christmas Cheesecake to make your Holiday season as delicious and magical as you imagine! Simple to make and deliciously creamy with a crumbly Gingerbread crust, white chocolate filling, and more!

For the Crust:

2 ½ cups Gingerbread cookies crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
10 ounces white chocolate-chopped

For the red topping:

½ cup red Wilton candy melts
3 tablespoons heavy whipping cream

For the garnish:

½ cup crushed candy cane candies, optional
Green sprinkles, optional
Snowflakes, optional

• To make crusts: Finely crush the cookies in a food processor
• Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
• Add melted butter, sugar and blend until it's all moistened
• Place in the freezer while you make the filling
• To make white chocolate cheesecake filling: Melt 10 ounces white chocolate 
• Set aside to cool
• In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
• In separate bowl whip heavy cream until soft peaks form 
• Add vanilla extract and continue mixing until stiff peaks form
• Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
• Add melted chocolate and mix on low speed until well incorporated
• Spread white chocolate cheesecake filling into bottom of the crust
• Set in the fridge to firm
• When the cheesecake is set and cooled run a thin knife around the sides 
• Remove the springform pan sides
• To make topping: In a small bowl, place the red candy melts, set aside
• Heat the heavy whipping cream just until it begins to boil
• Pour over candy melts and whisk to melt
• Use a zipper lock bag with the end snipped off to drizzle some of melted red candy around the edges of the cheesecake
• Sprinkle the sides of the cheesecake with crushed candy cane candies, green sprinkles, snowflakes or other festive sprinkles if desired
• Serve

Recipe: Yummiest Food

Cranberry and Brie Filo Christmas Crackers

Packed with the heavenly combo of cranberries and brie, these edible crackers are guaranteed to be the showstopper on your entertaining table. The flaked almonds add textural interest to the filo parcels. Deliciously perfect way to celebrate the holiday season

6 sheets frozen filo pastry, thawed
50 g butter, melted
250 g brie, cut into long slices
275 g cranberry sauce
1/4 cup flakes almonds
1 tbsp black sesame seeds

• Preheat oven to 180 C / 350 F. 
• Line two baking trays with parchment paper. Set aside.
• Place thawed filo sheets on a flat surface. 
• Divide into 3 lengthways and then cut in half widthways, so you have 36 squares.
• Place one pastry sheet on a flat surface. 
• Cover remaining sheets with a damp towel. 
• Brush pastry sheet with melted butter. 
• Place a brie slice, 1 teaspoon cranberry sauce and 1 teaspoon almond flakes at one end of the square, then roll up the pastry. 
• Pinch both ends to form crackers. 
• Repeat with the remaining filo sheets.
• Transfer filo crackers to the baking trays. 
• Brush with remaining butter. 
• Sprinkle with black sesame seeds. 
• Bake for 15 minutes or until golden.

Recipe: Nish Kitchen

Eggnog Bread Pudding

This eggnog bread pudding is the quintessential holiday breakfast and dessert. Warmly spiced with notes of nutmeg, vanilla, and cinnamon, this delicious holiday recipe is tender thanks to a rich eggnog custard.

1 loaf stale challah or brioche bread, cut into 1-in / 2.5 cm pieces (1 lb, about 13-14 cups total)
6 cups / 1.4 l / 48 fl oz eggnog, at room temperature
6 large eggs, at room temperature
1/2 cup / 100 g / 3.5 oz white granulated sugar
2 tbsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

• Preheat the oven to 350°F / 180°C / gas mark 4. 
• Grease a 13 in x 9 in / 33 cm x 23 cm baking dish with butter or cooking spray.
• Whisk in the eggs and gradually add the eggnog.
• To assemble bread pudding... place the bread cubes into the prepared baking dish. 
• Pour the custard over the bread cubes and gently toss to combine.
• Use a spoon or spatula to gently press down the bread, so it’s mostly covered and saturated. 
• Cover with foil and let sit for 30 minutes.
• Remove the foil and bake for about 45 to 55 minutes, until golden brown and puffed, and a knife inserted in the center comes out clean.
• Let the bread pudding stand 20 to 30 minutes before serving. 
• If desired, dust with powdered sugar and serve with eggnog sauce, vanilla bread pudding sauce, ice cream, and/or whipped cream. 
• Enjoy!

Recipe: Country Hill Cottage

Gingerbread Popcorn

Gingerbread Popcorn is a fun winter treat that you and your family will enjoy while watching your favourite Christmas movies this winter.

14 C popped popcorn, approx 1/2 C un-popped
3/4 C dark brown sugar
1/2 C butter
1/4 C light karo syrup
1/4 C molasses
1 1/4 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp sea salt
1/2 tsp baking soda
1/2 tsp vanilla

• In a large pot over medium heat, combine dark brown sugar, butter, light karo, molasses, ginger, cinnamon, nutmeg, and salt.
• Boil while constantly stirring for 4-5 minutes.
• Remove from heat, add vanilla and baking soda- soda will foam.
• Quickly pour over popcorn and toss to coat.
• Let cool; stirring every 2-3 minutes to separate while cooling.
• Enjoy!

Recipe: Cooking with Ruthie

Peppermint Crunch Fudge

Perfect for your Christmas cookie and candy trays, this delicious Peppermint Crunch Fudge is a must-have this holiday season! Topped with mini-chocolate chips and peppermint crunch, this double layer fudge is easy to make and super-delicious!

Chocolate Layer:

14 oz can, sweetened condensed milk
3 c. semi-sweet chocolate chips
1 tsp. peppermint extract

Peppermint Layer:

14 oz can, sweetened condensed milk
3 c. white chocolate chips
1 tsp. peppermint extract
red food coloring a few drops

Topping:

1/2 c. mini chocolate chips
1/2 c. peppermint crunch like Andes Mints Peppermint Crunch Baking Bits

• Line a 9x9" baking pan with aluminum foil, and spray lightly with non-stick cooking spray. 
• Set aside.
• In a microwave safe bowl, add the chocolate chips and 1 can of the sweetened condensed milk. 
• Heat on high for 1 minute, stir. 
• Heat for 30 second increments, and stir until the chocolate chips have completely melted. 
• Stir in the peppermint extract. 
• Mixture will begin to thicken as it cools. 
• Evenly press into the bottom of the prepared pan.
• For the pink layer, add the white chocolate chips to other can of sweetened condensed milk. 
• In the microwave, heat for one minute on high. 
• Stir. 
• Heat for 30 second increments, and stir until the chocolate chips melt completely.
• Be careful not to overheat
• Add the peppermint extract and a few drops of red food coloring, and stir until completely pink. 
• Press on to the top of the chocolate layer.
• Top the fudge with the mini chocolate chips and peppermint crunch. 
• Refridgerate for at least 2 hours before cutting. 
• To make cutting easier, lift the fudge out of the pan by the sides of the foil. 
• Cut into 1" squares.

Recipe: Real Housemoms