Christmas Baking

When we moved out of Manhattan into a bigger (funny to think about a 2 bedroom apartment as ‘bigger’ now that we’ve been living in houses for a few years – but at the time it was bigger than the one bedroom places we’d been in previously!) place, I was so excited to finally have a bit of kitchen and table space to make some Christmas goodies to share with friends. I didn’t know how to do too much baking, but I found a few recipes I wanted to try and packaged them up in a pretty way to deliver (including some peppermint popcorn and chocolate dipped pretzels that were pretty low-risk ‘recipes’ to try!). Each year since, I’ve tried new recipes and used old favorites and have sent little bags, tins, or boxes of goodies off with friends and teachers. I haven’t always had a chance to make as much as I want or to share as much as I want due to packing and moving a couple of times around the holidays, but I always do make a few favorites.

This year I had barely any time for baking and packaging and delivering, and I didn’t get to do my usual routine. So, in lieu of a package of baked goodies, I am sharing all my recipes virtually instead! I will be sure to plan my December calendar better for next year so the actual baking and sharing can occur!

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Gingersnaps

RECIPE >> Gingersnap Cookies | Joy of Baking

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White Chocolate & Peppermint Popcorn

RECIPE >> White Chocolate Popcorn with Peppermint | Foodie Family

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Peppermint Swirl Cookies

RECIPE >> Peppermint Pinwheels | Taste of Home
NOTE >> I made these only once several years ago and don’t have the recipe, but this one I linked to looks close to what I remember.

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Peppermint Meltaways

RECIPE >> Peppermint Meltaway Cookies | Silver Boxes

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Glazed Eggnog Cookies

This Recipe is from a friend:

Cookies
2 1/4 cup flour
3/4 cup sugar
1 egg
1 cup butter, softened
2 tsp rum extract
2 tsp vanilla
1 tsp ground nutmeg

Preheat oven 350 degrees
In a large bowl beat butter and sugar until fluffy.
Beat in egg, vanilla and rum extract until smooth.
Beat in flour and nutmeg.
Form into desired cookie shape on an ungreased cookie sheet (note that I roll into little balls). Bake for approx 10 mins. Cookies will NOT be brown.
Cool for one minute on sheet and then transfer to cooling rack.

Rum Glaze
1 cup powdered sugar
2 tbls melted butter
1 tsp rum extract
nutmeg

In a small bowl mix together glaze ingredients, adding enough water (I have used milk, too) to make a drizzle. Drizzle glaze over cookies with a spoon or piping bag.
Sprinkle nutmeg over glaze while wet.

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Mint Chocolate Dipped Pretzels

NOTE >> There isn’t a recipe for this one! Just melt whatever chocolate you’d like and dip the pretzels in!

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Chocolate Crackle Cookies

I started making these several years ago and only have the recipe written on a piece of paper with no source.

2 1/4 cup flour
3/4 cup cocoa
1 tsp baking soda
1 cup sugar
1 cup packed brown sugar
1 cup softened butter
2 tsp vanilla
2 eggs
white and powdered sugar for rolling

Combine 1st three dry ingredients and set aside.
Cream butter with sugars until fluffy.
Add vanilla and eggs to butter/sugar mixture.
Slowly add dry ingredients to wet.
Cover and chill.
Roll Tbsp sized balls of dough in white sugar and then powdered sugar, and then lightly flatten them with the bottom of a glass.
Bake at 350 for 10-12 minutes. They will be soft when they come out and will harden as they cool.

I found some great photos here of the rolling method to give you a visual.

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Chocolate Mint/Candy Cane Crackle Cookies

I use the same recipe as the Chocolate Crackle Cookies above, but instead of 2 tsp of vanilla, I use 1 tsp of vanilla and 1 tsp of peppermint extract.

When the cookies are hot out of the oven, the tops are nice and soft and you can make ‘decorations’ stick (crushed candy canes or Andes mint chips), if desired.

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Whipped Shortbread

I am not sure where this recipe came from, but it is delicious!

Cream together 1 cup softened butter and 1/2 cup powdered sugar
Gradually add in 1/2 cup cornstarch and 1 1/2 cup flour
Roll Tbsp sized balls
Use the bottom of a glass (dipped in powdered sugar so it doesn’t stick) to slightly flatten the balls
Bake at 300 for 12 minutes

Makes 30-33 cookies

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Homemade Marshmallows

RECIPE >> Homemade Peppermint Marshmallows | Brown Eyed Baker
NOTE >> I have made these as plain vanilla by using only vanilla extract instead of any peppermint, as well.

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Mint Chocolate Layered Fudge

This is another recipe from a friend:

1.5 tsp butter, softened
2 c (12 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk, divided
2 tsp vanilla extract
1 c vanilla or white chips
3 tsp peppermint extract
1 to 2 drops green food coloring

Line a 9″ square pan with foil; grease the foil with butter and set aside. In a heavy saucepan, melt chocolate chips and 1 c milk over low heat; cook and stir for 5 to 6 minutes or until smooth. Remove from heat. Add vanilla; stir for 3 to 4 minutes or until creamy. Spread 1/2 the mixture into prepared pan. Refrigerate for 10 minutes or until firm. Set remaining chocolate mixture aside.

In a heavy saucepan, melt the vanilla chips and remaining milk over low heat; cook and stir for 5 to 6 minutes or until smooth (mixture will be thick). Remove from heat. Add peppermint extract and food coloring; stir for 3 to 4 minutes or until creamy. Spread evenly over chocolate layer. Refrigerate for 10 minutes or until firm.

Heat reserved chocolate mixture over low heat until mixture achieves spreading consistency; spread over mint layer. Cover and refrigerate overnight or until firm.

Using foil, lift fudge out of pan. Gently peel off foil; cute fudge into 1″ squares. Store in refrigerator.

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Butter Tart Bars

I made up this recipe after looking at several different ones online and combining them. I do not have those inspiration recipes saved, however.

Base
Combine 1/2 cup softened, salted butter, 1/4 cup packed brown sugar, and 1 cup flour and press into 8×8 pan
Bake 10 mins at 350.

*This year I tried to double this to make a thicker base, but it increased the baking time by probably 10-15 minutes and the edges were a bit too browned. I will have to experiment with this again next year.

Filling
Combine 1 cup packed brown sugar, 1 Tbsp flour, 1/4 tsp packing powder, 1/3 cup maple syrup, 2 Tbsp corn syrup, 1/4 cup melted, salted butter, 2 eggs, 1 tsp vanilla

Assembly
Plump 3/4 cup raisins in boiling water
Spread raisins over base
Pour filling mixture over raisins
Bake at 350 for 25-30 mins until golden, bubbly, and still a little jiggly

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Eggnog Scones

RECIPE >> Cinnamon Eggnog Scones | King Arthur Flour

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Eggnog Coffee Cake Muffins

RECIPE >> Eggnog Coffee Cake Muffins | Two Peas & Their Pod

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Heath Bar shortbread

RECIPE >> Toffee Shortbread Meltaways | Best Mom on the Block

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Lemon Bars

RECIPE >> Ina Garten’s Lemon Bars | Food Network

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Gingerbread Muffins

RECIPE >> Gingerbread Doughnut Muffing | Cooking Classy

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Salted Caramel Shortbread Bites

RECIPE >> Caramel Topped Shortbread Bites | Doughmesstic
NOTE >> I have made this several times, and every time I can’t get it to set properly. It tastes absolutely divine right out of the fridge, but the caramel quickly starts to spread once at room temperature.

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White Chocolate, Cranberry, Walnut & Apple Muffins

I made these muffins using a plain muffin base and then added in cinnamon, diced apple, chopped dried cranberries, chopped walnuts and white chocolate chips.

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Rolo Surprise Cookies

RECIPE >> Rolo Surprise Cookies | The Black Peppercorn
NOTE >> I had this recipe written down somewhere and lost it. I remember it being just like this one though!

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Eggnog Streusel Muffins

RECIPE >> Eggnog Streusel Muffins | Joyful Momma’s Kitchen
NOTE >> I am not 100% sure of the recipe I used for this, but I remember it being very similar to this one.

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Gingerbread Men Cookies

After combining several recipes, this was my final version:

3 cups flour
2 tsp ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/2 cup salter butter, room temp
1/2 cup sugar
1 egg
1/2 tsp vanilla
1/2 cup molasses

Roll to 1/4″ thick and bake at 350 for 8-12* minutes.

*note that the baking time was difficult to get perfect. If I used parchment it was different than if I used my Silpat. One minute was easily the difference between underbaked and too crispy and browned around the edges. I had to watch the cookies closely once I was at 7 minutes. I don’t think I baked any longer than 11 minutes, and most were done at 9.

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Thin Mint Brownies

RECIPE >> Mint Brownies | I Heart Naptime

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Nuts and Bolts

RECIPE >> Homemade Nuts & Bolts | Older Mommy Still Yummy
NOTE >> I use a mix of corn, wheat, and rice Chex, cheerios, pretzel sticks, everything bagel chips (if I have them), and peanuts.

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Cinnamon Sugar Pretzels

RECIPE >> Yummy Cinnamon Sugar Pretzels | Life’s Too Short to Skip Dessert
NOTE >> I also like to drizzle with melted white chocolate, too, but they are delicious without it as well!

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CAKES

Winter Trees Cake

INSPIRATION >> Chocolate Raspberry Forest Cake | Chocolate & Carrots

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Mint Chocolate cake

RECIPE/INSPIRATION >> Andes Mint Chocolate Cake | Bird on a Cake

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Snowy Tree Cake

INSPIRATION >> Holiday Winter Wonderland Cake | Style Sweet

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Christmas Petal Cake

INSPIRATION >> Holiday Cake | Sugared Productions