Starbucks Eggnog Latte

A perfect Christmas morning coffee drink! This festive, Starbucks-inspired latte is made with strong brewed espresso, steamed eggnog and milk. It's so GOOD!

4 ounces boiling water
1 to 2 teaspoons instant espresso powder -
1/4 cup milk 
1/2 cup eggnog
1 teaspoon pure vanilla extract
1/2 tablespoon light brown sugar
1/8 teaspoon ground cinnamon
pinch of nutmeg , or to taste, plus more for dusting
whipped cream , optional

• Stir the espresso powder into the hot water and set aside.
• In a glass measuring cup combine milk, eggnog, vanilla, brown sugar, cinnamon and nutmeg
• Whisk/stir until thoroughly combined.
• Place in Microwave and cook for 1 minute and 30 seconds, or until the milk starts to froth up.
• Remove from Microwave and stir/whisk again.
• Place in Microwave for an additional 30 seconds, or until the milk begins to froth up again.
• Remove and, while stirring the eggnog-mixture, slowly pour the coffee into the eggnog-.mixture.
• Top with whipped cream and dust with nutmeg.
• Serve.

 Recipe: Diethood

Cranberry Cake with Orange Glaze

Cranberry cake with orange glaze is a light and delicious dessert option for the holiday season. Not too heavy, and not too sweet with the lovely festive flavor of cranberries!

3 eggs
1 1/8 c (250g) sugar
1 3/4 c (275g) all purpose flour
2 1/2 tsp baking powder
1/3 c (100g) butter, softened
1/3 c (100g) plain Greek yogurt
2 1/2 to 3 cups (300g) fresh not frozen cranberries - reserve come cranberries for the decoration
2 tsp vanilla extract

Glaze

Juice of half an organic orange (about 2 oz)
3 Tbsp sugar

• Preheat oven to 350F (175C) and grease and flour an 8" springform pan.
• Toss the cranberries in a little flour and set aside.
• Place the sugar and eggs in a large bowl and beat with a mixer until light and fluffy.
• Sift the flour with the baking powder 
• Add to the mixture in the bowl a little at a time along with the softened butter. 
• Continue to mix until completely blended, then stir in the yogurt.
• Add the cranberries and vanilla and stir until evenly combined
• Put the batter into the prepared tin.
• Bake for 50-60 minutes depending on your oven
• Test with a cake tester or skewer to make sure the cranberry cake is done before removing from the oven. 
• Allow to cool for about 15 minutes, then remove the side of the springform pan.
• While the cake is cooling (before taking it out of the pan) put the sugar and orange juice for the glaze into a small pot. 
• Bring to a boil then simmer for about 6 or 7 minutes or until starts to become a sticky glaze.
• If you want to decorate the top with a few glazed and sugared cranberries, it’s easy! 
• Before putting the glaze on the cake, drop a few berries into the pot to cover with glaze, and remove immediately. 
• Place the cranberries on a silicone sheet or flat plate to set.
• If you want sugared cranberries, simply roll them in sugar after dipping in the glaze
• Pour and brush the glaze over the top of the cake while it is still warm. 
• Place a plate under the cooling rack to catch any drips
• When cool, place on a cake stand or serving plate and decorate with glazed and sugared cranberries with 3 orange leaves.

Recipe: Christina's Cucina

Candy Cane Brownies

Candy Cane Brownies are a fun and festive way to dress up a boring box of brownie mix for the Christmas holiday season.

18.3 ounce box dark chocolate brownie mix
2 large eggs
½ cup vegetable oil
¼ cup heavy cream
¾ cup mint fudge flavored baking chips
⅔ cup candy canes crushed and divided

• Preheat the oven to 350 degrees Fahrenheit 
• Line a 9×13 inch baking pan with parchment paper or spray well with cooking spray.
• In a large mixing bowl, mix together the brownie mix, eggs, vegetable oil and heavy cream until fully combined, about 1-2 minutes.
• Fold in the mint fudge flavored baking chips
• Spread the brownie batter evenly into the prepared baking pan.
• Sprinkle ⅓ cup of crushed candy cane over the top of the brownies 
• Gently swirl them into the batter with a butter knife. 
• They do not need to be completely mixed in, just slightly swirl them into the top.
• Bake the brownies in the oven for 25-35 minutes or until a toothpick placed into the center comes out clean.
• Remove from the oven and immediately top with the remaining crushed candy canes.
• Allow to cool at least 15 minutes before cutting and serving warm or cool.

Recipe: Princess Pinky Girl

Chocolate Peppermint Cookie Cups

Perfect make-ahead treat for the holidays. Dark chocolate cookies filled with a whipped peppermint cheesecake and topped with crushed candy canes!

2 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder sifted
1/4 cup black cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup unsalted butter room temperature
1/2 cup granulated sugar
1 cup light brown sugar packed
2 large eggs room temperature
1 tsp vanilla

Peppermint Cheesecake Filling:
1 cup heavy whipping cream chilled
8 oz cream cheese full fat
1/2 cup granulated sugar
1 tsp peppermint extract
red color gel
candy canes chopped

• Preheat oven to 350°. 
• Spray two regular sized cupcake tins with cooking spray.
• Whisk together flour, cocoa powders, baking soda, and salt. Set aside.
• Beat butter and sugars on med-high until light and fluffy (approx. 2-3mins). 
• Reduce speed and add eggs one at a time and vanilla. 
• Beat until combined. 
• Add flour mixture and mix until just combined.
• Using a large cookie scoop (3 Tbsp) scoop dough into muffin tins.
• Bake for approx. 10-13 mins or until mostly set, but still soft in the middle.
• Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well.
• Cool in pans for 10 mins, loosen each slightly by twisting it in the pan. 
• Cool for 5 more minutes then remove from pan and cool completely on a wire rack.
• For the filling: Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl).
• In a separate bowl, beat cream cheese and sugar until smooth.
• Add whipped cream into cream cheese mixture and beat until combined.
• Using a small food-safe paintbrush, paint two stripes on the inside of a piping bag fitted with a large round tip. 
• Carefully fill with cheesecake filling.
• Pipe a swirl into cooled cookie cups and refrigerate until set (approx. 1-2 hours).
• Sprinkle with chopped candy canes if desired.
• Serve chilled and eat within 2-3 days. 
• Or freeze for up to 4 weeks (without chopped candy cane).

Recipe: Liv For Cake

Christmas Coconut Macaroons

Coconut Macaroons are delicious, gluten-free cookies made with just a couple of ingredients. They are easy to make and come together in a matter of minutes. Make these with your kids and watch their eyes light up

1 1/4 cup sweetened shredded coconut (180g)
2 tsp coconut oil
1/2 cup granulated sugar (100g)
2 Egg Whites (60g)
1 tsp vanilla extract

1/2 cup white chocolate chips 
green and red sprinkles

• Place the oven rack in the middle and preheat your oven to 250°F. 
• Line a small baking sheet with parchment paper and set aside. 
• In a small bowl, combine coconut, coconut oil, egg whites, sugar, and vanilla until the mixture is sticky.
• Using a small or medium ice cream scoope, tightly pack each scoop and release onto the parchment paper.
• Bake for about 25-30 minutes for larger-sized macaroons (about 7 pieces) and about 20 minutes for smaller-sized (12-15 pieces) macaroons. 
• Once baked remove from the oven and allow to completely cool.
• In a small bowl, microwave the chocolate in 10 second intervals
• Mix well between each until the chocolate chips just start to melt. 
• Continue whisking until the chocolate is completely melted. 
• If it needs a little bit more time, do not heat for more than 5 seconds at a time at this point.
• Dip the bottom of each macaroon into the white chocolate
• Immediately into the emerald sprinkles and place on parchment paper to set. 
• Drizzle the remaining chocolate with a fork over all of the macaroons and pop on some red sprinkles.

Recipe: Momsdish

Christmas Cheesecake

Creamy Christmas Cheesecake is a fun and festive dessert for the Holidays. Its red, white and green striped filling is sure to spread your Christmas cheer!

24 Oreo cookies (whole with the filling)
¼ cup melted unsalted butter

For Cream Cheese Filling

32 oz. cream cheese softened at room temperature
1 1/4 cup sugar
2 teaspoon vanilla or peppermint extract
4 eggs slightly beaten
1 cup sour cream
Red and green food coloring

• Preheat the oven to 325 F. 
• Grease deep 9 inch springform pan with non-stick cooking spray and line with parchment paper. 
• Wrap the springform pan in 2 layers of aluminum foil to make sure no water leaks in when you place it in water bath later.
• To make the crust.. pulse whole Oreo cookies with the filling in a food processor to make fine crumbs. Stir in melted butter until evenly moistened. 
• Press the mixture firmly into the bottom of springform pan. 
• Place in the freezer to firm while making the filling.
• To make the filling: mix softened cream cheese, sugar and extract just to combine. 
• Add slightly beaten eggs and mix on low speed just to combine
• Do not overmix it. 
• Fold in sour cream
• Reserve half of the batter in white color. 
• Divide remaining half of the batter into 2 small bowls 
• Add red food coloring in one bowl and green food coloring in the other bowl. 
• The batter should be pourable but not too runny.
• To make the striped effect,  pour the batter in small amounts in the center of the crust. 
• Start with white batter and alternate with other colours…until you use all batters. 
• As you layering the batter it should spread and make concentric circles.
• In case your batter is a bit thicker, gently shake the pan to cause the spreading.
• Now, gently transfer springform pan in large roasting pan. 
• Pour hot water in roasting pan to fill it halfway through. 
• Place in the oven and bake 90-110 minutes until the edges are set and the center is just slightly jiggly. Turn off the oven and leave the cheesecake in the oven for 1 hour
• Lift springform pan from water bath and place it on the counter to cool at room temperature. Refrigerate for 4 hours or overnight.
• Remove the foil, then remove the ring from springform pan. 
• Run a thin metal spatula under the crust to remove it from the bottom 
• Transfer the cheesecake onto a serving plate.
• Decorate with sprinkles bfore serving
• Store in the fridge.

Recipe: OMG Chocolate Desserts

Lemon Cranberry Scones

Cranberry with orange is the usual Christmas citrusy and zesty combination when you want an alternative to the sweet chocolate festive flavours. But if you like an added kick, lemon is the perfect pairing.

By adding lemon juice and lemon zest to the cranberries in the dough, as well as drizzling the lemon glaze on top, the whole thing is pretty tart.

Try stirring through some white chocolate chips for something a touch sweeter, or go for a vanilla glaze instead.

2 tbsp sugar
2 tbsp fresh lemon juice (divided)
1/2 cup low fat buttermilk
1/4 cup sugar
1 tbsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups Ultra grain flour (or 1 cup white, 1 cup white whole wheat)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold cut into small pieces)
3/4 cup dried sweet cranberries or cherries

• Position rack in top third of oven; 
• Preheat oven to 375F°.
• Line baking sheet with parchment paper.
• Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
• Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
• Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
• Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
• Gently fold in cranberries or cherries.
• Add buttermilk mixture, stirring just until moist. (dough will be sticky)
• Place dough onto a floured surface and knead lightly four times with floured hands.
• Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. 
• Using a knife, cut dough into 10 wedges (do not cut all the way through).
• Brush lemon glaze over dough.
• Bake until golden, about 18-20 minutes, or until a tester comes out clean.
• Serve warm or room temperature.

Recipe: Skinny Taste

Gingerbread Loaf Cake

The perfect holiday treat: sweet, moist, loaded with warm spices and so easy to make. Double or triple the recipe for a delightful homemade gift for neighbors and friends.

¼ cup vegetable oil
¼ cup sugar
1 large egg
½ cup molasses
1 ¼ cup all purpose flour
¾ teaspoon baking soda
½ teaspoon ginger
½ teaspoon cinnamon
¼ teaspoon cloves
½ cup hot water (scant)

Icing

1 cup powdered sugar
½ teaspoon vanilla extract
1 tablespoon milk or cream
1 dash each of ginger, cinnamon and cloves (optional)

• Preheat oven to 350°. 
• Line an 8½ x 4½ loaf pan with aluminum foil with at least a few inches folded over the top. 
• Grease along sides and bottom.
• In a large bowl, beat oil and sugar for 1 minute on medium. 
• Add egg and mix for 2 minutes on medium. 
• Add molasses and mix until combined.
• Sift flour and then measure in to a medium bowl. 
• Add soda and spices. sift three more times or stir with a whisk for about 30 seconds.
• Add dry ingredients to wet ingredients about ⅓rd at a time, scraping sides of bowl and fully incorporating each time. 
• Add hot water. 
• BATTER WILL BE THIN!
• Pour batter into prepared loaf pan.
• Bake for approximately 30-35 minutes, until a toothpick inserted in the center comes out clean.
• Remove from oven and lift bread out of the pans using the excess aluminum foil
• Place on a cooling rack to cool completely.
• When loaf is cool, combine powdered sugar, vanilla and enough milk until it is thick but able to be poured over the loaf and slowly drizzle down the sides. 
• If desired mix in a sprinkle or two of ginger, cinnamon and cloves.

Recipe: That Recipe