Holiday Cookbook
This holiday cookbook is full of easy, cozy recipes to make your season bright. Simple to make and perfect for sharing with loved ones, trying out with a friend, or even bringing to a holiday dinner!
Christmas Shortbread Cookies:
Ingredients:
- 1 cup butter, softened
- ½ cup powdered sugar
- 2 cups all-purpose flour
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking tray with parchment paper.
2. Beat butter and powdered sugar together until fluffy (about 2 minutes).
3. Mix in the flour until the dough forms.
4. Roll dough into a log (about 2 inches wide) and wrap it in plastic wrap. Chill in the fridge for 1 hour (or up to 3 days).
5. Slice dough into ¼-inch rounds and place on the baking tray.
6. Bake for 18-20 minutes, until golden. Cool on a rack before storing.
Enjoy!
Dinner Rolls:
Ingredients:
- 4 cups bread flour
- 1 1/3 cups milk
- ¼ cup butter
- 1 tbsp sugar
- 1 ½ tsp salt
- 2 packages (4½ tsp) RED STAR Platinum yeast
- 2 tbsp melted butter (optional)
Instructions:
1. Mix: Combine warm milk, melted butter, sugar, and salt. Add to flour with yeast.
2. Form Dough: Mix until dough forms, then knead until soft.
3. Shape & Rest Divide into 12 pieces, place in a greased pan, and let rest for 5-8 minutes.
4. Bake: Preheat oven to 400°F. Bake rolls for 17-19 minutes.
5. Brush: Brush with melted butter after baking.
Enjoy!
Peppermint Bark
Ingredients:
- 12 oz semisweet chocolate chips
- 16 oz white chocolate chips
- 1/2 tsp peppermint extract
- 3/4 cup crushed candy canes
Instructions:
Melt semisweet chocolate and spread on parchment. Chill for 10 minutes.
Melt white chocolate, stir in peppermint extract, and spread over a semisweet layer.
Top with crushed candy canes and chill for 20 minutes.
Let sit at room temperature, then cut into pieces.
Enjoy!
Orange Cranberry Muffins
Orange Cranberry Muffins
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 cup sugar
- Zest of 1 orange
- ½ cup vegetable oil
- ½ cup milk
- 2 eggs
- ¼ cup orange juice
- 2 tsp vanilla extract
- 1½ cups fresh or frozen cranberries
Instructions:
1. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, mix sugar with orange zest until fragrant. Add oil, milk, eggs, orange juice, and vanilla. Stir until well combined.
4. Pour the wet mixture into the dry ingredients and stir until just combined. Gently fold in cranberries.
5. Divide the batter among muffin cups. Bake for 20-25 minutes, or until a toothpick comes out clean.
Enjoy!
Peppermint Popcorn
Prepare Tray: Line a baking tray with parchment paper.
Melt White Chocolate: Place white candy melts in a microwave-safe bowl. Heat in 30-second bursts, stirring after each, until fully melted.
Melt Dark Chocolate: In a separate microwave-safe bowl, melt the dark cocoa candy melts in 15-second bursts, stirring after each, until smooth.
Coat Popcorn: Pour the popped popcorn into a large bowl. Drizzle the melted white chocolate over the popcorn, stirring gently until evenly coated.
Spread on Tray: Spread the coated popcorn in an even layer on the prepared baking tray.
Drizzle Dark Chocolate: Drizzle the melted dark chocolate over the white-coated popcorn.
Add Peppermint Crunch: Immediately sprinkle the peppermint crunch sprinkles or crushed candy canes on top.
Chill: Place the tray in the refrigerator for about 15 minutes or until the chocolate has set.
Break into Pieces: Once set, break the popcorn into chunks and serve.
Enjoy!
Here’s a shorter version of the recipe:
Red Velvet Cheesecake Brownies
Ingredients
Red Velvet Layer:
- 1/2 cup butter (melted)
- 1 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 tbsp red food coloring
- 1 tsp vinegar
- 3/4 cup flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
Cheesecake Layer:
- 8 oz cream cheese (softened)
- 1/3 cup sugar
- 1 egg
- 1 tsp vanilla
Instructions
1. Preheat: Heat oven to 350°F. Line an 8x8-inch pan with parchment.
2. Red Velvet: Mix butter, sugar, eggs, vanilla, food coloring, and vinegar. Stir in flour, cocoa, and salt. Spread most in the pan, reserving 1/4 cup.
3. Cheesecake: Beat cream cheese, sugar, egg, and vanilla. Pour over red velvet batter.
4. Swirl: Drop reserved red velvet batter on top and swirl with a toothpick.
5. Bake: Bake for 30-35 minutes. Cool and chill before slicing.
Enjoy your brownies!
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