Holiday recipes to try out this season

The holiday season is here so it’s time to get out your baking utensils and fun ingredients. Whether you decide to make cookies, bread or brownies, the holidays are the time to bake up a storm! Here are a few recipes that you can try to get into the holiday mood: 


Holiday Crinkle Cookies


  • 1 cup unsweetened cocoa powder
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup confectioner’s sugar



  1. In a medium bowl, mix the cocoa, granulated sugar and vegetable oil.
  2. Beat in eggs one at a time and stir in vanilla.
  3. In a separate large bowl, combine the flour, baking powder and salt; then stir into the cocoa mixture.
  4. Cover the dough and let it cool in the fridge for at least 4 hours. (This step is incredibly important to get the crinkles in the cookies). 
  5. Preheat the oven to 350°.
  6. Line the baking sheet with parchment paper and roll dough into 1-inch balls.
  7. Coat each ball with confectioners sugar before placing on the baking sheet.
  8. Bake for 10 to 12 minutes. 
  9. Transfer cookies to a wire rack to cool and enjoy.




Holiday Orange Nut Bread

Holiday Orange Nut Bread Image



  • 1 1/2 cups sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 1 cup sour cream
  • 1/2 cup orange juice
  • 2 tablespoons freshly grated orange zest
  • 3 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 cups chopped walnuts

Orange Marmalade Butter:

  • 1/2 cup butter, softened
  • 1 tablespoon powdered sugar
  • 3 tablespoons orange marmalade


  1. Heat oven to 350°F. Grease bottom only of 5 mini (5 3/4×3-inch) loaf pans. Set aside.
  2. Combine sugar and 1 cup butter in a bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add sour cream, orange juice and orange zest; continue beating until well mixed. Add flour, baking powder and baking soda; beat at low speed until well mixed. Gently stir in nuts.
  3. Divide batter evenly among prepared pans. Bake 35-45 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes; remove from pans. Cool completely.
  4. Combine 1/2 cup butter, powdered sugar and marmalade in a bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.



Peppermint Candy Cane Brownies

peppermint candy cane brownies stacked on a serving platter



  •  1 1/4 cups flour
  •  1/2 teaspoon baking powder
  •  1/4 teaspoon salt
  •  4 ounces unsweetened chocolate
  •  1 cup  (2 sticks) unsalted butter
  •  4 eggs
  •  2 cups sugar
  •  1 teaspoon vanilla


  •  2 cups powdered sugar
  •  1/4 cup (4 tablespoons) butter, softened
  •  1 1/2 teaspoons peppermint extract
  •  1 1/2 tablespoons milk
  •  red food coloring, 1 to 2 drops

Chocolate glaze: 

  •  6 ounces (about 1 cup) semi-sweet or dark chocolate chips
  •  6 tablespoons butter

Peppermint topping:

  •  1/2-1 cup crushed candy canes


  1. Preheat oven to 350º. Line a 9×13 inch pan with foil, making sure the foil extends over the edges by at least one inch. Lightly spray foil with nonstick cooking spray and set aside.
  2. Combine flour, baking powder, and salt. Set aside.
  3. Chop the baking squares and butter into chunks and place in a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool, stirring occasionally.
  4. In a stand mixer or with electric beaters, beat eggs, sugar and vanilla for 2 minutes. While the mixer is running, slowly add the melted chocolate and beat to combine. With the mixer on low speed, gradually add flour mixture and mix just until combined. Pour into the prepared 9×13 pan.
  5. Bake for 20-30 minutes or until a toothpick poked in the center comes out mostly clean. Don’t over bake! When brownies are done, cool on a wire rack. When completely cool, put in the fridge to chill (makes the frosting spreading easier).
  6. Combine all frosting ingredients and beat until light and fluffy. Add more milk a teaspoon at a time if needed. Spread evenly over chilled brownies and place back in the fridge to chill again while you do the final step. (I used an offset spatula to spread the frosting.)
  7. Place chocolate chips and butter in a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until just melted and smooth. Set aside to cool for about 15 minutes, stirring occasionally, and then quickly spread on top of brownies.
  8. Sprinkle the crushed candy canes on top and return to the fridge to cool. When chocolate has hardened, use the edges of the foil to remove the entire sheet of brownies from the pan. Cut into squares and serve.