General Recipes

Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins | Servings: 6

My favourite holiday appetizer that I make sure to serve even when it is not the Holiday. A beautiful, melty tear apart Baked Cranberry Brie Bread Bowl with tart cranberry sauce – heaven!

Ingredients

1 bread boule round loaf of rustic bread

1 wheel of brie about 12 oz, top of rind removed (use triple cream if you can)

1/2 c whole berry cranberry sauce

2 tbsp fresh thyme leaves

2 tbsp olive oil

kosher salt

fresh ground pepper

How to make Baked Cranberry Brie Bread Bowl

Step 1: Prepare the oven. Preheat it to 350 degrees F/

Step 2: In the middle of the bread, measure a circle using a brie wheel. Trace it using a knife, then scoop the middle.

Step 3: Around the edges, cut about 1.5 inches apart and 3/4 of the way but not cutting the bottom all the way through to make pull-apart pieces.

Step 4: Using olive oil, brush the inside of the bread, season with salt and pepper, then sprinkle with half of the thyme.

Step 5: In the hollowed-out centre, add the brie wheel and sprinkle the remaining of the thyme on top.

Step 6: Over the brie, spoon the cranberry sauce.

Step 7: Before baking, replace the top of the bread and make sure to line the baking sheet with foil or parchment paper. Place inside the preheated oven and bake for about 20 minutes.

Step 8: You can toast the bread that you scooped out the middle if desired.

Step 9: When done, serve immediately. Enjoy!

Note:

If possible, use triple cream brie. If you use only double cream it will not be as nice and melty. If using store-bought, use the whole berry and not the jellied variety.

Nutrition Facts:

Calories: 269kcal | Carbohydrates: 10g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 365mg | Potassium: 106mg | Fiber: 1g | Sugar: 9g | Vitamin A: 455IU | Vitamin C: 4.2mg | Calcium: 114mg | Iron: 0.7mg

Prep time: 20 mins | Bake time: 1 hr | Total time: 1 hr 20 mins | Yield: 8

I never meet anyone who doesn’t like cheesecake and eggnog. The creamy and rich eggnog cheesecake filling with a spicy gingersnap cookie crust is addicting! Thus, making these bars my go-to treat not only for the Holidays but all year round!

Ingredients

Crust

1 1/2 c gingersnap crumbs

3 tbsp sugar

4 tbsp butter, melted

Cheesecake

2 (8ounces) cream cheese, softened

2 Eggs

1 Egg yolk

3/4 c eggnog

3/4 c sugar

4 1/2 tsp flour

1 tbsp rum extract

1 tsp vanilla extract

1/2 tsp nutmeg

1/4 tsp salt

How to make Eggnog Cheesecake Bars

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: In a medium mixing bowl, add 3 tablespoons of sugar, gingersnap crumbs, and melted butter. Stir until well combined.

Step 3: Transfer the mixture into a 9×9-inch baking pan and press it gently to make a crust.

Step 4: Place it inside the preheated oven and bake for about 12 to 15 minutes.

Step 5: Add the cream cheese into a mixer. Beat until the texture becomes fluffy on medium speed.

Step 6: Add flour, rum extract, eggs, egg yolk, eggnog, 3/4 cup sugar, nutmeg, vanilla, and salt. Stir until well mixed.

Step 7: Spread the cheesecake filling on top of the crust.

Step 8: Place the baking pan with the crust into a larger pan.

Step 9: Add hot water, enough to reach half the pan.

Step 10: Place it inside the preheated oven and bake for about 40 to 45 minutes or until done.

Step 11: Remove from the pan and place it on a wire rack to cool for about 30 minutes.

Step 12: Place it inside the fridge for about 3 hours.

Step 13: Sprinkle ground nutmeg on top.

Step 14: Serve and enjoy!

Nutrition Facts:

Amount Per Serving: CALORIES: 515 | TOTAL FAT: 33.3g | SATURATED FAT: 17.3g | UNSATURATED FAT: 10.2g | CHOLESTEROL: 156.4mg | SODIUM: 418.5mg | CARBOHYDRATES: 46.9g | FIBER: 0.8g | SUGAR: 36.4g | PROTEIN: 8.3g

PREP TIME: 30 mins | COOK TIME: 20 mins | ADDITIONAL TIME: 1 hr | TOTAL TIME: 1 hr 50 mins | YIELD: 12

A copycat that my husband thinks that is better than any cinnamon rolls he ever tasted, even the ones in Cinnabon! Impress everyone with this Homemade Cinnamon Rolls, the best recipe you can lay your hands on.

Ingredients

Cinnabon Dough:

1 (1/4 oz) package active dry yeast

1 c warm milk

½ c granulated sugar

⅓ c softened butter

1 teaspoon salt

2 Eggs

4 c flour

Cinnamon Rolls Filling:

1 c packed brown sugar

3 tablespoons cinnamon

⅓ c butter softened

Cinnabon Icing (You can double this recipe if you want more icing!)

6 tablespoons butter

1½ c powdered sugar

¼ c cream cheese

½ teaspoon vanilla

⅛ teaspoon salt

How to make Best Homemade Cinnamon Rolls

To Make the Rolls:

Step 1: Add warm milk to a large mixing bowl, then add the yeast. Allow the yeast to dissolve.

Step 2: Add the butter, eggs, sugar, flour, and salt to another mixing bowl. Stir until well mixed.

Step 3: Transfer the dissolved yeast into the bowl with the egg mixture. Beat until well blended.

Step 4: Apply cooking spray in a large mixing bowl.

Step 5: Put the dough into the prepared bowl and cover it. Let it sit at room temperature for 1 hour.

Step 6: Sprinkle flour on a flat surface and roll the dough on it to about 16-inches long by 12-inches wide.

To Make the Cinnabon Filling:

Step 1: In a medium mixing bowl, add the brown sugar, cinnamon, and butter. Whisk until well combined.

Step 2: Spread the filling on top of the dough.

Making the Rolls:

Step 1: Roll each dough and slice it into 1 1/2-inch cuts.

Step 2: Apply oil in a 13×9-inch pan.

Step 3: Arrange the rolls onto the prepared pan and cover it with a damp towel. Let the rolls rise for 30 minutes more.

Step 4: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 5: Place the rolls inside the preheated oven and bake for 20 minutes or until done.

Step 6: Add all the ingredients for the icing in a large mixing bowl. Beat until well combined.

Step 7: Remove the rolls from the oven.

Step 8: Serve and enjoy!

PREP TIME: 45 mins | COOK TIME: 5 mins | CHILL TIME: 15 mins | TOTAL TIME: 1 hr 5 mins

This sweet and salty treat is so easy to whip up with only three ingredients! No-bake, unfussy, and addictive Christmas Ritz Cracker Cookies – fan favourite and perfect for many occasions!

Ingredients

3 sleeves Ritz Crackers

1 c creamy peanut butter

15-20 oz dark chocolate melting wafers

How to make Christmas Ritz Cracker Cookies

Step 1: Using a sheet of wax paper, line a cookie sheet.

Step 2: Spread the peanut butter using a knife between two Ritz Crackers, then sandwich the crackers together.

Step 3: On the prepared cookie sheet, place the peanut butter cracker sandwiches.

Step 4: According to package directions, melt the chocolate. Alternately, you can place the chocolate in a large glass measuring cup and microwave.

Step 5: With tongs or forks, dip the cracker sandwiches into the melted chocolate. Before placing the cracker back to the wax paper, shake the excess chocolate off.

Step 6: When done, place the crackers in the freezer for at least 15 to 20 minutes.

Step 7: Take the crackers out of the freezer and place them in an airtight container or holiday tin. Store in a cool place.

Notes:

For a thinner coat and to stretch the chocolate a bit further, some people add shortening or paraffin wax to the chocolate as it melts. But if using good quality chocolate, you don’t have to go through that extra step. I like to use Ghirardelli Dark Melting Wafers as they are easier to work with and have a fantastic flavour.

Use a double boiler on the stove to melt the chocolate for an even melting and to keep the chocolate warm for dipping.

Nutrition Facts:

YIELD: 24, SERVING SIZE: 1
Amount Per Serving: CALORIES: 2006 | TOTAL FAT: 117g | SATURATED FAT: 67g | TRANS FAT: 0g | UNSATURATED FAT: 41g | CHOLESTEROL: 28mg | SODIUM: 145mg | CARBOHYDRATES: 221g | FIBER: 25g | SUGAR: 171g | PROTEIN: 20g

Prep time: 15 mins | Cook time: 1 hr 30 mins | Cooling time: 1 hr | Total time: 2 hrs 45 mins | Yield: 36 cookies

If you are looking for that perfect, personalized gift, these lovelies are all you are looking for. So easy to make with only four simple ingredients; egg whites, cream of tartar, sugar, and crushed peppermint candy canes – this sweet treat is really hard to mess up!

Last Christmas, I made a lot of these Peppermint Meringues. I put them in cute jars, pin a dedication, and gave these to family and friends. One thing the pandemic taught me was to appreciate even the smallest things. And the best part is, these didn’t break my bank! These cuties not only are super budget-friendly, easy to make, and perfectly sweet but they also make the best gift. If you have leftover candy canes, you should try this.

INGREDIENTS

2 Egg whites

⅛ teaspoon salt

⅛ teaspoon cream of tartar

½ c sugar

2 peppermint candy canes, crushed

HOW TO MAKE PEPPERMINT MERINGUES

Step 1: Add the egg whites into a medium mixing bowl. Beat until they become frothy.

Step 2: Add cream of tartar and salt. Beat until well blended.

Step 3: Add the sugar gradually and beat every addition. This may take about 7 minutes.

Step 4: Scoop the mixture and drop each onto baking sheets lined with foil.

Step 5: Sprinkle the crushed candy on top.

Step 6: Place the baking sheets inside the oven and bake for about 90 minutes at 225 degrees F.

Step 7: Turn off the heat and let the cookies sit inside for 1 more hour.

Step 8: Serve and enjoy!

Nutrition Facts:

Amount Per Serving: Calories: 13 | Total Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Unsaturated Fat: 0g | Cholesterol: 0mg | Sodium: 11mg | Carbohydrates: 3g | Fiber: 0g | Sugar: 3g | Protein: 0g

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Servings: 24 squares

Nothing beats these Santa’s Cookie Bars for Christmas. The soft, thick, and chewy textures are addictive! These festive cookie bars are loaded with oats, chocolate, peanut butter M&M’s, and red and green sprinkles. A real treat not only for the kids but for everybody!

Ingredients

1 1/2 c all-purpose flour

1 c old-fashioned oats

3/4 tsp baking soda

1/4 tsp salt

1/2 c (1 stick) butter softened

1/3 c creamy peanut butter

1/2 c granulated sugar

1/2 c light brown sugar

1 tsp vanilla extract

1 large Egg

1 large Egg yolk

1 c mini chocolate chips

1 c Christmas mix peanut butter M&M’s

3 tbsp Christmas sprinkles

How to make Santa’s Cookie Bars

Step 1: Prepare the oven. Preheat it t 350 degrees.

Step 2: Grease a 9 x 13-inch baking pan light, then set aside. Alternately, you can use parchment paper or foil to line the pan. To easily lift the bar, you can use the overhang.

Step 3: Place the flour, baking soda, salt, and oats in a small bowl. Whisk well and set aside.

Step 4: Put the butter, peanut butter, brown sugar, and sugar in a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Cream for about 2 minutes until fluffy and light in colour.

Step 5: Stir in the vanilla, egg, and egg yolk, scraping down the sides of the bowl.

Step 6: Into the wet ingredients, stir in the dry ingredients until just combined. Add in the chocolate chips and peanut butter M&M’s. Mix until incorporated.

Step 7: Into the prepared pan, transfer the batter, and press. Add the sprinkles on top and gently press onto the dough. You can sprinkle some leftover chocolate chips and M&M’s and press as well on top.

Step 8: Place inside the preheated oven. Bake for about 14 to 16 minutes or until the edges are lightly brown. Make sure to not overbake the bar or it will turn out dry!

Step 9: Remove from the oven and allow the bars to cool for at least 20 to 30 minutes in the baking pan before cutting into squares.

Notes:

For this recipe, I recommend using only regular creamy peanut butter because the “natural” and reduced-fat variety are much drier which will result in a very dense, dry cookie bar. Feel free to experiment, if you must!

Nutrition Facts:

Calories: 222kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 125mg | Potassium: 53mg | Fiber: 1g | Sugar: 20g | Vitamin A: 176IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Prep Time: 5 mins | Cook Time: 6 mins | Total Time: 11 mins | Servings: 12

Feel the spirit of Christmas all year round with this Christmas Crack. A lovely treat that is so easy to throw together. All you need are Saltine crackers, butter, brown sugar, and chocolate chips. Feel free to use any combination of chocolate and sprinkles to make this treat more pretty.

Ingredients

40 saltine crackers (1 sleeve)

1 c salted butter (2 sticks)

1 c light brown sugar

1 tsp pure vanilla extract

1 (12 ounces) bag of milk chocolate chips

nuts or sprinkles for topping

HOW TO MAKE CHRISTMAS CRACK (CRACKER TOFFEE)

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: With nonstick aluminium foil, line a cookie sheet. Or you can use regular foil then generously spray with nonstick cooking spray.

Step 3: Using a layer of saltine crackers, cover the cookie sheet.

Step 4: Let the butter and brown sugar to a boil in a medium saucepan over medium-high heat. Continuously stirring for about 2 minutes until bubbly.

Step 5: Remove the pan from heat, then immediately stir in a tsp of pure vanilla extract.

Step 6: Over the crackers, pour the toffee mixture. Place inside the preheated oven and bake for about 6 minutes.

Step 7: Remove the crackers from the oven and sprinkle the tops with chocolate chips. Let it sit for a minute or two to soften the chocolate chips. Once soft, spread the chocolate evenly on top.

Step 8: Add sprinkles on top or sprinkle with chopped nuts.

Step 9: Let it cool before breaking into bite-size pieces. Alternately, you can place the tray in the fridge to speed up the cooling process.

Notes:

For this recipe, it is necessary to use only butter (not margarine as it won’t properly set-up because margarine has too much oil in it).

I recommend using salted butter as it adds that slightly sweet and salty combination. If not available, you can use unsalted.

For the chocolate chips, you can use any combination you desire such as peanut butter chips, butterscotch, mint chocolate chips, etc. As for me, I like to use both milk chocolate chips and white chocolate chips.

Enjoy the cracker toffee cold or not.

Nutrition Facts:

Calories: 390kcal | Carbohydrates: 44g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 44mg | Sodium: 261mg | Potassium: 44mg | Fiber: 1g | Sugar: 35g | Vitamin A: 535IU | Vitamin C: 0.2mg | Calcium: 55mg | Iron: 1mg

Prep Time: 10 mins | Cook Time: 1 hr | Total Time: 1 hr 10 mins | Servings: 12

This light and fluffy copycat of Starbucks Cranberry Bliss Bread is yours to keep. With sweet cranberries and creamy white chocolate baked right in, you sure will fall deep for this lovely and delish sweet treat.

Ingredients

Bread Ingredients:

1 c flour

1/2 c whole wheat flour

1/4 tsp baking soda

1/4 tsp baking powder

1/2 tsp kosher salt

1/2 c unsalted sweet cream butter softened

1 c sugar

2 large Eggs

1 tsp pure vanilla extract

1/2 c buttermilk

1/2 c dried cranberries + 1/2 c chopped for decorating

1/2 c white chocolate chips + 1/2 c for melt

Vanilla icing ingredients

2 c powdered sugar

1 tsp pure vanilla extract

2-4 tbsp milk

Toppings:

1/2 c dried cranberries chopped

1/2 c white chocolate chips (melted)

How to make Starbucks Cranberry Bliss Bread

To Make the Cranberry Bliss Bread:

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: Using a nonstick baking spray or butter, grease a 9-inch loaf pan.

Step 3: In a large mixing bowl, sift the dry ingredients.

Step 4: Cream the butter and sugar using a standing mixer.

Step 5: Add in the eggs o piece at a time, beating every after each addition until well incorporated.

Step 6: Beat in the dry ingredients alternately with the buttermilk into the wet ingredients, adding last the dry ingredients.

Step 7: Into the batter, fold in the dried cranberries and white chocolate chips until well distributed.

Step 8: Into the prepared loaf pan, pour the batter. Place inside the preheated oven and bake for about an hour.

Step 9: When done, remove from the oven and allow the bread to cool before taking it out of the pan and onto a wire rack with a cookie sheet underneath.

To Make the Vanilla Icing:

Step 1: Place the powdered sugar, vanilla, and milk in a medium mixing bowl. Whisk well until mixed.

Step 2: Over the cranberry bliss bread, pour the vanilla icing, then let it sit for at least 30 minutes.

Step 3: Top the icing with half a cup of chopped cranberries and drizzle with white chocolate.

Step 4: Once toppings are set, slice the bread.

Nutrition Facts:

Calories: 397kcal | Carbohydrates: 66g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 224mg | Potassium: 107mg | Fiber: 1g | Sugar: 52g | Vitamin A: 290IU | Calcium: 57mg | Iron: 0.9mg

Prep Time: 15 mins | Cook Time: 10 mins | Total Time: 25 mins | Yield: 36 cookies | Serving Size: 1 cookie

Snowball Cookies are the perfect treat for the Holidays, but you can enjoy these all year round. And the best part is, you can use any coloured candy other than M&Ms.

INGREDIENTS

1 c unsalted butter slightly softened

1/2 c powdered sugar (do NOT pack your powdered sugar)

1 tsp vanilla

2 1/4 c all-purpose flour (do NOT pack your flour)

1/2 tsp salt

1 c mini M&Ms any colour

Additional powdered sugar for rolling

HOW TO MAKE Christmas Snowball Cookies

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: With parchment paper, line two cookie sheets.

Step 3: Using an electric mixer, combine the butter, half a cup powdered sugar, and vanilla until fluffy. Add in the flour and salt, then mix for about a minute or two using a stand mixer until the dough forms. Or if using a hand mixer, this takes a bit longer. Once the dough, comes together, stir in the M&Ms.

Step 4: On the prepared cookie sheets, place scoops of a tbsp ball of dough.

Step 5: Place inside the preheated oven. Bake the cookies for about 8 to 10 minutes or until the bottoms are a bit brown.

Step 6: When done, remove the cookies from the oven and allow them to cool for at least 5 to 10 minutes.

Step 7: Place the powdered sugar in a small bowl. Roll the cookies on it until evenly coated.

Step 8: Transfer the coated cookies on a rack to cool. Once cooled, roll the cookies again in extra powdered sugar.

Step 9: Serve or freeze for up to a month in an airtight container. When ready to serve, defrost the cookies, then re-roll them again in powdered sugar.

NUTRITION FACTS:

Serving: 1cookie | Calories: 109kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 37mg | Potassium: 9mg | Sugar: 5g | Vitamin A: 170IU | Calcium: 9mg | Iron: 0.4mg

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Servings: 12 cupcakes

A delightful dessert with a classic taste and makes a beautiful display. Moist and dense Gingerbread Cupcakes with a nostalgic Cinnamon Vanilla Buttercream Frosting – the perfect treat for any occasion!

Ingredients

Gingerbread Cupcakes:

1 1/2 c all-purpose flour

1 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground nutmeg

1/4 tsp ground allspice

1/4 tsp salt

1/2 c unsalted butter (at room temperature)

1/2 c dark brown sugar, packed

1 Egg (at room temperature)

1/2 c molasses

1/2 c milk (at room temperature)

Cinnamon Vanilla Buttercream Frosting:

1/2 c unsalted butter (at room temperature)

1 tsp ground cinnamon

1 tbsp vanilla extract

2 c powdered sugar

How to make Gingerbread Cupcakes with Cinnamon Vanilla Buttercream Frosting

Gingerbread Cupcakes:

Step 1: Prepare the oven. Preheat it to 350 degrees F.

Step 2: With paper liners, line a cupcake pan.

Step 3: In a medium bowl, combine the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and salt.

Step 4: Place the butter and dark brown sugar in a bowl of an electric mixer. Beat until blended.

Step 5: Beat in the egg, then the molasses until incorporated.

Step 6: Gradually add in the milk, then the flour mixture, mixing until evenly blended, and as necessary, scraping down the side of the bowl.

Step 7: Then, fill the cupcake pan wells to around 2/3 to the top.

Step 8: Place inside the preheated oven. Bake for about 18 to 20 minutes or until the cupcakes spring back when touched. Or when a toothpick inserted in the centre of the cupcake comes out clean.

Step 9: When done, remove from the oven and allow the cupcakes to cool.

Cinnamon Vanilla Buttercream Frosting:

Step 1: Into the bowl of an electric mixer, add the butter and beat until almost whipped.

Step 2: Add in the cinnamon and vanilla extract. Mix until evenly combined.

Step 3: Add the powdered sugar very slowly until completely mixed and smooth.

Step 4: Into the cooled Gingerbread Cupcakes, apply the Cinnamon Vanilla Buttercream Frosting using a butter knife, small spatula, or s piping bag and tip.

Notes:

To allow the butter, egg, and milk to come to room temperature, sit them for at least an hour. You can also set the butter out if frosting the cupcakes quickly after baking.

Feel free to use cute cupcakes liners to make more festive Gingerbread Cupcakes.

For a more elaborate frosting design, you may need to double the recipe for the frosting when using a piping bag and tip.

To store the Gingerbread cupcakes, place them in an air-tight container and store in the fridge for up to 7 days.

In plastic freezer bags, place the un-frosted Gingerbread Cupcakes and freeze for up to 4 to 6 months.

For the Cinnamon Vanilla Buttercream, store it in an air-tight container and place in the fridge for up to 3 months.

Nutrition Facts:

Serving: 1cupcake | Calories: 364kcal | Carbohydrates: 53g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 252mg | Sugar: 39g | Vitamin A: 510IU | Calcium: 67mg | Iron: 1.6mg