Overnight Cranberry French Toast Casserole

A sweet breakfast idea made with fresh cranberries. Topped with a dusting of powdered sugar and a drizzle maple syrup, this baked french toast is a great make-ahead recipe to have on hand for a Christmas morning breakfast

2 (8 oz) packages cream cheese
1 large egg
1/2 cup powdered sugar
1 tablespoon vanilla extract, divided
1 large loaf day-old brioche or challah bread, cut into 1-inch cubes
1 1/2 cups fresh cranberries
10 large eggs, beaten
2 cups whole milk
1/3 cup maple syrup
1/4 cup granulated sugar
1 teaspoon cinnamon
zest of 1 orange, optional
powdered sugar, for garnish

• Lightly grease a 9x13 inch baking dish. Set aside.
• In a large bowl, beat cream cheese, 1 egg, powdered sugar and 2 teaspoons vanilla until smooth. 
• Set aside.
• Arrange half the bread cubes in the prepared baking dish, and top with spoonfuls of cream cheese mixture. 
• Sprinkle 1 cup of fresh cranberries over the cream cheese.
• Top with remaining bread cubes and sprinkle top with remaining 1/2 cup fresh cranberries.
• In a large bowl, mix the eggs, milk, 1 teaspoon vanilla extract, maple syrup, granulated sugar, cinnamon, and orange zest.
• Pour milk mixture over the bread cubes and press down with hands to allow the bread to soak up the milk mixture. 
• Cover tightly and refrigerate overnight, or for a minimum of 2 hours.
• Remove the casserole from the refrigerator about 15 minutes before baking and let sit at room temperature.
•  Preheat the oven to 350°F.
• Cover, and bake for 30 minutes. 
• Uncover, and continue baking 25 to 30 minutes more, until center is firm and surface is lightly browned.
• Serve warm with powdered sugar and maple syrup as desired!

Recipe: The Novice Chef

Oreo Penguins

These adorable Oreo penguin cookies are an easy treat to make for the holidays and throughout winter! With no baking required, these cute little penguins are a simple dessert craft. Great to make with the kids!

20 ounces dark chocolate candy melts
24 Double Stuf Oreos
24 white chocolate wafers
12 orange M&M minis, cut in half
0.88 ounces candy eyes
48 round peppermint candies
2 pieces Pull n Peel Twizzlers, pulled apart and cut into 2” long pieces
black candy melts (optional, for drawing bow ties and buttons)

• Line two baking sheets with parchment paper or wax paper and set aside. 
• Using a double boiler, melt the dark chocolate candy melts until smooth.
• Dip an Oreo into the melted chocolate to coat. 
• Lift it out with a fork and lightly tap it on the edge of the pot a few times to remove excess
• Place it on a lined baking sheet.
• Add one white chocolate wafer on the bottom half of the dipped Oreo. 
• Center the orange M&M half right above it, then add two candy eyes.
• Create the earmuffs by placing a peppermint candy on each side of the penguin. 
• Attach a 2-inch piece of Twizzler for the strap.
• Repeat the steps with the remaining Oreos. 
• Place the baking sheets with the completed penguins into the refrigerator for 10 minutes to set the chocolate.
• Optional step: Melt the black candy melts and draw little bow ties and buttons onto the penguin’s belly.

Recipe: Dizzy, Busy and Hungry

Hot Cocoa Meringue Cookies

These crunchy, sweet, melt in your mouth meringue cookies are the perfect cookie to add to that holiday cookie plate.

2 large egg whites
1/2 teaspoon of cream of tartar
1 cup of granulated sugar
1/4 cup of hot cocoa mix (without marshmallows)
1 cup of chocolate chips
chocolate sprinkles

• Preheat the oven to 300 degrees and spray a cookies sheet with nonstick spray.
• Using a stand or handheld mixer, whip the egg whites and cream of tartar on the highest speed until a soft peak forms. 
• Slowly add in the sugar and continue to whip until a stiff peak forms. 
• If you aren't sure if it's stiff, whip it a little more. 
• It shouldn't drip or move when you lift the beater up.
• Use a spatula to fold in the hot cocoa mix then the chocolate chip.
• Spoon the whites onto the cookie sheet 
• Add a few sprinkles on top
• Bake for 20-23 minutes  
• Turn the oven off but leave the cookies in for another 30 minutes. 
• Then it's ready to serve or store in a container.

Recipe: Chocolate, Chocolate and More

No Bake Peppermint White Chocolate Cheesecakes

A rich and decadent perfectly festive holiday dessert! Easier than cheesecake, no baking required and shorter chill time than the traditional. It's light and fluffy with a texture almost like mousse and it's sure to leave you wanting more!

12 regular size original Oreos
2 Tbsp butter , melted
1 1/4 cups heavy cream
8 Tbsp powdered sugar , divided
4 oz white baking chocolate
10 oz cream cheese , softened (1 8oz pkg + 2oz)
1/2 tsp peppermint extract
Red food coloring , optional
Mini oreos and more white chocolate (optional)
Candy canes , for decoration

• In a food processor, pulse Oreos until finely ground (or use a large Ziploc bag and rolling pin) 
• Pour into a mixing bowl and toss with melted butter and pulse until evenly coated. 
• Pour about 2 1/2 Tbsp of the Oreo mixture into 6 serving cups and level, set aside.
• Melt white chocolate according to directions listed on package  
• Allow to cool until just barely lukewarm but fluid though
• In a medium mixing bowl, using an electric hand mixer, whip heavy cream until soft peaks form. 
• Add 3 Tbsp powdered sugar and whip until stiff peaks form
• Set aside in refrigerator.
• In a mixing bowl using an electric hand mixer, whip cream cheese until smooth and fluffy. 
• Mix in remaining 5 Tbsp powdered sugar and 1/2 tsp peppermint extract. 
• Stir in cooled white chocolate 
• If you want to tint half with red food coloring then separate half into another bowl and tint 
• Add half of the whipped cream to each then fold in whipped cream. 
• Spoon mixture into a piping bag 
• Pipe over oreo layer in cups. 
• Chill in refrigerator 2 hours.
• Garnish with either crushed candy canes, candy canes sticks or peppermint white chocolate dipped mini Oreos just before serving.
• For dipped Oreos, melt some white chocolate or vanilla almond bark according to directions on package 
• Dip mini Oreos in melted white chocolate. 
• Transfer to wax paper and sprinkle with crushed candy canes before chocolate sets. 
• Allow to set at room temperature.

recipe: Cooking Classy

Eggnog Poke Cake

Made with a white cake mix, eggnog, vanilla pudding, and cool whip. Delicious moist cake recipe perfect for the holidays!

1 white cake mix
1 cup water
½ cup oil
3 eggs
2 cups eggnog
1 tsp nutmeg
1 3.4 oz small box instant vanilla pudding
8 oz Cool Whip thawed

• Make cake in a 9X13 according to box directions by mixing the cake mix, water, oil and eggs together. 
• Bake at 350° for about 30 minutes, or as the instructions direct.
• Let the cake cool completely. 
• Use the handle end of a wooden spoon to evenly poke holes all over the cake (about 1-2” apart).
• In a bowl, mix the pudding mix and eggnog together and stir in the nutmeg. 
• Stir well and then pour over the cake. 
• Some of the pudding will drip down into the holes but some will stay on top of the cake. 
• Spread the pudding on top evenly over the cake.
• Spread the Cool Whip on top of the pudding layer. 
• Place the cake in the fridge overnight or for at least 5-6 hours.
• Sprinkle a little bit of nutmeg on top just before serving.

Recipe: Butter with a Side of Bread

Gingerbread Biscotti

 This Gingerbread Biscotti with molasses is lightly sweetened and full of flavorful warming spices. Cozy gingerbread spices are at their best baked into crunchy biscuit cookies and served with a hot mug of coffee!

1/3 cup vegetable oil
3 large eggs
1 cup sugar
1/4 cup molasses
2 1/4 cup all purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1 1/2 tbsp ground ginger
1 1/4 tsp ground cinnamon
1 1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
1/3 cup White Chocolate Chips
red and green colored sprinkles

• Preheat the oven to 375°F. Line a baking sheet with parchment paper.
• In a large mixing bowl, beat together oil, eggs, sugar and molasses until combined.
• In a separate bowl, whisk together the flours, baking powder, ginger, cloves, cinnamon and nutmeg. 
• Gradually add the flour mixture to the wet mixture until a stiff dough forms.
• Divide the dough in half. 
• On a lightly floured surface, roll each half of the dough into a log the length of your cookie sheet (about 18 inches). 
• Place the logs on the baking sheet. 
• Use your hand to pat down the dough until it is 1/2 an inch thick.
• Bake for 25 minutes. 
• Remove biscotti logs from the oven and let cool slightly, just until the dough is cool enough to handle (about 5 minutes). 
• Use a serrated knife to cut biscotti logs into 1/2 inch thick slices.
• Flip the biscotti slices on their side with one cut end up and one cut end down. 
• Return to the oven and bake for 5 - 7 minutes. 
• Flip the biscotti and bake for another 5-7 minutes or until the cookies are hardened. 
• Allow to cool completely before dipping in melted chocolate.
• Prepare a work surface or room temperature cookie sheet with a sheet of parchment.
• In a small microwaveable bowl, melt the white chocolate chips for 30 seconds. 
• Stir well, and heat for additional 10 second increments, stirring in between until chocolate is melted and completely smooth. 
• Dip one end of each cookie into the white chocolate and place onto the parchment-lined surface. Decorate with colored sprinkles.

Recipe: 365 Days of Baking

Berry Chocolate Magic Bars

An amazingly easy and delicious treat that combines berries and chocolate for a fun twist on a classic dessert!

1/2 c. butter
1 1/2 c. quick oats
2 Tbsp. brown sugar
1/4 tsp. salt
14 oz. sweetened condensed milk
2/3 c. dried blueberries
2/3 c. dried cranberries
1 c. white chocolate chips
1 c. semi sweet chocolate chips

• Preheat yoru oven to 325°.
• Add the butter to a 9x13 pan and bake for 5 minutes at 325°. 
• Remove from the oven and add the oatmeal, brown sugar and salt to the pan. 
• Mix until well combined and press back into the pan. 
• Bake an additional 5 minutes.
• Top with the sweetened condensed milk, dried berries and chocolate. 
• Bake at 325° for 25 minutes. 
• Remove from oven and allow to cool before serving.

Recipe: Real Housemoms

Cookies & Cream Marshmallow Treats

Oreos make most sweet treats even better, especially when you add marshmallows and cut them into fun Christmas tree or heart shapes

4 tbsp butter
5 cups marshmallows large
14.3 ounces Oreos crushed (see note)
2 cups white chocolate chips
2 tbsp coconut oil
Sprinkles rainbow or holiday-themed

• Coat the inside of an 8-inch x 8-inch baking dish with nonstick cooking spray. Set aside.
• Melt the butter in a large pot over medium heat. 
• Once melted, add in the marshmallows, and stir constantly until completely melted and smooth.
• Pour in the crushed Oreos and stir until completely mixed. 
• Pour the cookie mixture into the prepared pan 
• Use your hands to press it into an even layer gently.
• Allow to cool for 5 minutes. 
• Press cookie cutters into the marshmallow mixture in any shape you like.
• DO NOT remove the shapes yet.
• Once the treats are cooled completely you can take the shapes out of the pan. 
• You may need to use a knife to cut any edges that are partially connected.
• Add white chocolate chips and coconut oil into a medium microwave-safe bowl. 
• Heat in 30-second intervals, stirring between each heating, until melted and smooth.
• Line a baking sheet with parchment paper. 
• Place a treat on a fork and dip it into the melted white chocolate until completely covered. 
• Allow the excess chocolate to drip off back into the bowl
• Place it onto the baking sheet.
• Top the treats with sprinkles while the chocolate is still wet. 
• Let them rest until the chocolate has set 

Recipe: Real Housemoms