Today we are sharing some of our favorite holiday recipes that we like to make/plan to make this year!
Recipes are not ours unless otherwise noted (except for Daisy's & Jana's) and so if you Pin these or share them please go to the original source which we have linked in all cases.
One of my favorite things to do is scour Pinterest for new recipes. This holiday season I decided to search Pinterest for new holiday recipes and of course I had no trouble finding any!
Crunchy Peanut Butter Cups
Image Credit to Blue-Eyed Bakers
Line a muffin tin with papers (you could also use a mini muffin tin if you prefer).
In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds. Stir until smooth. Add graham cracker crumbs and sugar and mix to combine. Distribute mixture evenly between the prepared muffin cups. Refrigerate for 15 minutes to set peanut butter layer.
After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted. Stir until smooth. Distribute chocolate evenly over the top of the peanut butter layer. Sprinkle with sea salt and chill until firm, at least 30 minutes. Store covered in the fridge.
*This recipe is from the blog Blue-Eyed Bakers. Link to recipe: Crunchy Peanut Butter Cups. Image credit to Blue-Eyed Bakers.
Thick Sugar Cookies
Image from Taste of Home
*what is Christmas without cookies?!*
*tis the season for peppermint everything*
1 - 14 oz. can sweetened condensed milk
1 Tb. butter + extra for buttering the dish
1 lb. dark chocolate chips/chunks
1/4 tsp. salt
1/4 tsp. peppermint extract
1 tsp. vanilla extract
1 cup Andes Peppermint Chunks
*this recipe is from A Spicy Perspective. Link to recipe: Peppermint Fudge
Rumchata Mint Hot Chocolate
**We have our book club party coming up this weekend and this is what I'm making!**
Photo credit to The Cookie Rookie (she also modified the recipe I shared below to make it simpler/a little less sweet so if this one below looks too sweet check out this one)
1 bottle of Rumchata (750 ml)
2 cans of Sweetened condensed milk
1 carton of Heavy whipping cream
2 bags of broken up Andes Mints(or the chips)
4 cups of milk
*Need a crock pot or you could possibly let it simmer for 2 hours(but be careful to watch it doesn't burn)
- In Crock pot mix all ingredients together, cook on HIGH for 2 hours, stirring occasionally
* The night before the person who made this said she put the Rumchata and chocolate in the crock pot and let it sit overnight. In a separate container she mixed all the dairy ingredients together and let them sit in the fridge overnight as well. In the morning she poured the dairy mix into the crock pot and let it cook for 2 hours on HIGH. I saw another source for this recipe and they didn't do that so I think it's optional.
Recipe from With Curls & Cocktails
Crock-Pot Peppermint Mocha Hot Cocoa
*If you are looking to make a tasty, non-alcoholic drink*
Ingredients:4. Cook on high for 2 hours stirring frequently.
1. 1 cup of Coffee Mate Peppermint Mocha Creamer
2. 1.5 cups of cocoa powder
3. 6 cups of milk
4. 1 bar of semi-sweet chocolate
5. 1 bar of peppermint bark
6. Marshmallows (for garnish)
7. Whipped cream (for garnish)
8. Candy canes (for garnish)
1. Combine 1 cup of Coffee Mate's Peppermint Mocha Creamer and 6 cups of milk in a crock-pot.
2. Stir in 1.5 cups of cocoa powder. Stir with a whisk, but it won't fully dissolve until the milk and creamer heat up.
3. Break-up and add a bar of semi-sweet chocolate and a bar of peppermint bark.
Recipe from Sunny With A Chance of Sprinkles
Candy Cane White Chocolate Mini Cheesecakes
Last year Will and I made cookies for his family's Christmas Eve dinner (feast really) but I think this is what we are going with this year! They look heavenly!!
- 2-3 Cooking pears per person
- Bottle of Amaretto
- Peel the pears, but leave them whole
- The Amaretto gows into a big pot with the pears, add water until the pears are submerged
- You can add sugar and clove if you like, I usually only add a little bit of sugar
- Heat until the water and amaretto is cooking
- Leave on with the heat turned low for at least two hour, check often if there's still liquid in the pan along with the pears
- Serve as a side dish or with vanilla ice as desert
**This is my mom's recipe**
I make these cookies every year because they are AMAZING. And really, they are like potato chips. You can't eat just one or two. You can eat a TON and not get sick.
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1/2 cups butter softened
- 1 cup granulated sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon no-color almond extract
- Preheat oven to 350ºF.
- In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add flour mixture to butter mixture; beat until combined. Add red or green food coloring if you would like! Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.
- Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.
There was a long time in my life where I didn't like these cookies. I was a stupid child. Now I want to eat as many as possible to make up for lost time- but unfortunately you can only eat one or two if you know what's best for you... because these cookies are filled with dates (and/or golden raisins) and can cause a tummy ache if you have too much of a good thing...
Date Nut Pinwheel Cookies
1 cup butter (at room temperature)
2 cups packed brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon baking soda
4 1/2 cups all-purpose flour
8 ounces dates, pitted and chopped
1 cup finely chopped pecans
1/2 cup water
1/2 cup white sugar
|Cream the butter and brown sugar together in a mixing bowl until smooth. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Sift the cinnamon, salt, baking soda, and flour together in a second mixing bowl. Slowly stir the flour mixture into the egg mixture until evenly blended.|
|Divide the dough evenly into three portions and place each on a square of waxed paper. Wrap and refrigerate until firm, about 1 hour.|
|Meanwhile, make the filling by combine the dates, pecans, water and white sugar in a saucepan set over low heat. Cook and stir until the filling has a paste-like consistency. Cool slightly.|
|Working with one portion at a time, roll out the dough on a lightly floured surface to make a rectangle about 1/4 inch thick. Spread 1/3 of the filling evenly over the dough; roll up to make a log. Repeat the process with the remaining dough. Refrigerate until firm, about 1 hour.|
|Preheat oven to 350 degrees F (180 degrees C). Lightly grease two baking sheets.|
|Using a sharp, serrated knife, cut the rolls into 1/4 inch slices. Place the slices on prepared baking sheets.|
|Bake in preheated oven until set and lightly browned, about 15 minutes. Cool on racks.|