Mouth-Watering Treats for a Jolly Christmas Season
The Christmas season is finally here, which means it’s time to gather family and friends around the table and share some delicious food. And what better way to celebrate than with these mouth-watering Christmas recipes? Whether you’re looking for a classic holiday favourite or a new recipe to impress your guests, we’ve got you covered. We’ve rounded up some of our favourite recipes to make your Christmas one to remember.
Let’s start with some good old-fashioned Christmas baking!
Table of Contents
Festive Ginger Molasses Cookies
The taste of ginger is a staple flavour in the holiday season. What’s better than a warm, spicy ginger cookie, straight from the oven? Ginger cookies are a holiday classic that can add a touch of warmth and coziness to your celebrations. So, let’s dive into the world of ginger cookies and bring some cheer to our homes this Christmas season. These super soft, easy-to-make ginger cookies are always a must when doing my Christmas baking. They are a hit with family and friends and are a tasty treat to bring into the office!
- 1 ½ cups unsalted butter, softened to room temperature (not melted)
- 1 cup granulated (white) sugar
- 1 cup packed brown sugar
- ½ cup molasses
- 2 eggs
- 4 ½ cups (639 grams) all-purpose flour
- 4 teaspoons baking soda
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
- In a medium bowl, whisk together flour, soda, cinnamon, cloves, ginger, and salt. Set aside.
- Using a separate mixing bowl, cream together the softened butter and sugars until the mixture is light and fluffy and a pale-yellow color, about 2 minutes, scraping down the sides occasionally as needed. Mix in the eggs (one at a time) and molasses and beat on medium-low speed until each is combined. Gradually add in the dry ingredient mixture and beat until it is evenly incorporated.
- Transfer the dough to an airtight container and refrigerate for at least 2 hours, or until the dough is completely chilled.
- Preheat oven to 350°F. Line a sheet pan with parchment paper; set aside.
- Roll the dough into small balls, about 1-inch in diameter. Fill a separate small bowl with sugar and roll each ball in the sugar until it is completely coated. Place dough balls on the prepared baking sheet allowing for lots of room between dough balls.
- Bake for about 8-10 minutes, until the cookies begin to slightly crack on top. (They will crack more while cooling.) Remove from the oven and let cool for 4-5 minutes. Then transfer the cookies to wire racks to cool completely.
Auntie Mary’s Fudge
For years my mom made this recipe for all her nieces and nephews at Christmastime – everyone got a tin of delicious fudge! However, as the kids grew older, it was time to pass the baking tradition onto the next generation! This tasty chocolate treat is so easy to make and has very few ingredients.
- 2 cups white sugar
- ⅔ cup evaporated milk
- ⅔ cup butter
- 12 large marshmallows (or 2 cups mini)
- Dash of salt
- ½ cup semi-sweet chocolate chips
- 1 tsp vanilla
- 1 cup walnuts or pecans (optional)
- Boil all together (Sugar, milk butter, marshmallows, and salt) for five minutes, stirring constantly.
- Remove from heat and add chocolate chips and vanilla (and chopped walnuts or pecans if desired).
- Pour into a wax paper lined 8” x 8” pan. Put in the fridge to cool. Once cool, carefully remove wax paper and fudge from the pan, and cut into squares.
Now that we have prepared our sweets, we need something to wash all that deliciousness down with! There is no denying that eggnog is a holiday tradition. Some people hunt the grocery store shelves right after Halloween for this delicious drink! Don’t wait for the stores to stock the cartons of nog – make your own! This recipe is way more delicious than anything you can find in cartons and jugs. I’ve looked high and low for the perfect eggnog recipes. Many have raw eggs – which is not something we feel comfortable drinking, however, this one involves cooking. During the holiday season, when hosting a party, or kicking up my feet during Christmas break, I’ll add in a splash of brandy, spiced rum, bourbon, or whisky…but this recipe is so delicious it’s still great without.
- 6 large egg yolks
- ½ cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- ½ teaspoon ground nutmeg
- pinch of salt
- ¼ teaspoon vanilla extract
- ground cinnamon, for topping
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until the mixture reaches a bare simmer.
- Gradually add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time, to temper the eggs.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly for just a few minutes, until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
- Remove from heat and stir in the vanilla, and alcohol*, if using.
- Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
- Refrigerate until chilled. It will thicken as it cools. If you want a thinner, completely smooth consistency, you can add the entire mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
- Serve with a sprinkle of cinnamon or nutmeg, and fresh whipped cream, if desired.
- Store homemade eggnog in the fridge for up to one week.
Peppermint Bark Rice Krispie Treats
Elevate the classic Rice Krispie Treat for the holidays! Chocolate and peppermint bring Rice Krispie Treats to a whole new level! Only have 20 minutes to whip together some treats for a Christmas bake sale, office Christmas party, or last-minute get-together? This delicious and easy recipe is for you!
- 6 tablespoons unsalted butter
- 12 ounces (about 6 1/2 cups) marshmallows
- 5 ½ cups Rice Krispie cereal
- ½ cup crushed peppermint candies, divided
- Pinch of salt
- 8 ounces dark or bittersweet chocolate, chopped
- 4 ounces white chocolate, chopped
- 1 tablespoon coconut oil
- Line an 8 x 8-inch baking pan with parchment paper on all sides, then grease the bottom and sides with cooking spray. Set aside.
- In a large saucepan over medium-low heat, melt the butter. Next, add the marshmallows and cook, stirring occasionally, until the marshmallows melt completely, 3 to 5 minutes. Remove from the heat and use a silicone spatula to fold in the Rice Krispie cereal until evenly coated.
- Pour all but a few tablespoons of the crushed peppermint candies into the mixture (you’ll save the rest for topping the bars later) and fold until combined. Transfer the mixture to the prepared pan. Rinse the silicone spatula off, then use it (still a little bit wet, as this will help with stickiness!) to push the bars down gently into an even layer. Place the bars into the fridge to set slightly while you melt your chocolate.
- In a medium microwave-safe bowl, add the chopped dark chocolate and coconut oil and microwave on high for 30 seconds.
- Remove the bowl from the microwave and use a silicone spatula or spoon to stir everything around. Continue microwaving the chocolate in 30-second increments until it’s melted completely, then set aside while you melt the white chocolate.
- In a small microwave-safe bowl, add the chopped white chocolate and microwave on high for 15 seconds.
- Remove the bowl from the microwave and use a silicone spatula or spoon to stir everything around. Continue microwaving the white chocolate in 15-second increments until it’s melted completely.
- Take the bars out of the fridge and top with the melted dark chocolate, using an offset spatula or the back of a large spoon to spread it evenly to the edges. Next, spoon large dollops of white chocolate all over the dark chocolate (aim for 6-8 dollops). Use a toothpick (a chopstick also works) to create swirls through both chocolates. Top with the remaining peppermint candies, then place back in the fridge until the chocolate sets completely, about 30 minutes.
- Remove, cut into squares, and serve.
Raspberry and Pistachio Wreath
This cake wreath is beautiful, impressive, and tasty! My guests love the taste of this raspberry cake wreath – I always have requests for the recipe!
- 2 ½ – 3 cups all-purpose plain flour (start with less flour and add more if needed)
- ⅔ cup milk, warm
- ½ cup butter, room temperature
- 3 tablespoons granulated sugar
- 1 tablespoon instant dry yeast
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Pinch of salt, if not using salted butter
- Thick raspberry jam (homemade or storebought)
- ½ cup roughly chopped chocolate
- ¼ cup raisins
- ¼ teaspoon ground ginger
- ¼ cup granulated sugar
- 2 tablespoons water
- ¼ cup pistachios
- Add all ingredients, and optional add-ins, except for jam, into a large bowl or stand mixer and mix until it comes together. Knead the dough for 5-10 minutes or until the dough becomes soft and stretchy. The dough should be tacky but shouldn’t stick to the side of the bowl. If the dough is sticky, add a little more flour and knead again. If the dough is dry (where cracks are showing on the surface), add a dash of milk and knead again.
- Leave the dough in the bowl or stand mixer, cover it with a tea towel, and place it in a warm place for at least 1 hour or until the dough doubles in size. If it doesn’t double in size, place it in a warmer spot and wait until it does.
- Dust a clean surface with flour. Roll out the dough into a rectangular shape around 25 x 45 cm large (10 x 20 inch). Spread the cooled jam onto the dough so it’s close to the edge. Starting from the long side of the dough, roll it into a tube. Use a sharp knife to cut the tube in half-length ways creating two long ‘strips’ of pastry. Carefully twirl the two halves together.
- Place the dough on a lined baking tray. Connect the two ends of the dough to form a wreath. Cover the wreath and let it rest in a warm place for at least 1 hour or until increases in size by at least 20%. You can also let the wreath rest in the fridge overnight.
Baking the wreath:
If you chilled your wreath overnight, let it come to room temperature. When you are ready to bake, preheat the oven to 170°C (340°F). Bake the wreath for 20-30 minutes. The amount of time will depend on your dough and how you made the wreath. The wreath is ready when the surface is slightly golden brown and if you press the surface, it should feel firm and bounce back quickly. Allow the wreath to cool on the baking tray.
Decorating the wreath:
To make a sugar glaze, add the sugar and water to a small saucepan over medium heat. Stir until the sugar has dissolved. While the babka is still hot, drizzle the sugar glaze on top. Sprinkle the pistachios on the wreath just before serving.
Pull Apart Pizza Bread
What’s Christmas without some savory treats? A favourite in my house is Pull Apart Pizza Bread. The kids love it, and it’s easy to make.
- 2 cans (13.8 ounces) of refrigerated pizza dough or your favourite homemade pizza dough recipe.
- 3 ounces sliced pepperoni or ham
- 2 cups mozzarella cheese, shredded or cubed
- 1 cup shredded Parmesan cheese
- 2 tablespoons parsley flakes
- 1 tablespoon dried oregano
- 1/3 cup olive oil
- 1 teaspoon minced garlic
- Fresh basil leaves for garnish
- Marinara sauce, optional
- Cut pizza dough into small pieces. Remove the pepperoni from the package and cut it into smaller pieces. Mix all ingredients (except basil and Marinara sauce) in a bowl and toss so oil and cheese spread evenly.
- Spread mixture in a greased fluted tube pan. Bake at 350° for 35 minutes or until the top is brown. Be sure the center is thoroughly cooked; if not, continue baking and check every 5 minutes until done. Flip pizza onto a serving plate then sprinkle with basil and serve with marinara sauce for dipping if desired.
There you have it – six delicious Christmas recipes that are sure to impress your guests and make your holiday feast unforgettable. From sweet to savory, there’s something to satisfy every taste bud. So, whip out your aprons, turn on some holiday tunes, and get cooking!