Flaky cornmeal cheddar biscuits are simple, buttery, cheesy, and so delicious. These savoury biscuits have the perfect golden tops, are loaded with cornmeal and white cheddar, and are so quick and easy to make. They are perfect to add to any meal, whether that's for breakfast, lunch or dinner, or enjoyed as a snack.
What I love about fresh homemade biscuits, including easy classic biscuits and garlic cheddar biscuits, is that they are so quick and easy to make. In fact, they might be the easiest bread to make. Since there is no yeast in them, you can literally whip up a batch in under 40 minutes.
Ingredients
To make flaky cornmeal cheddar biscuits, you will need the following ingredients:
- all-purpose flour
- cornmeal - I used a fine cornmeal, but you can use any grade that you have. Using a medium cornmeal will just create a slightly different texture.
- baking powder + baking soda - to get that rise and volume.
- salt - adds flavour.
- butter - very cold butter.
- buttermilk - very cold buttermilk. You can also substitute this with whole milk.
- sharp white cheddar - I like the flavour sharp cheddar adds, but you can use any sharpness that you like. You can also use in yellow cheddar if you prefer.
You will also need measuring cups and spoons, mixing bowl, a rolling pin, large half sheet baking pan, and silicone baking mat.
How to Make the Best Flaky Cornmeal Cheddar Biscuits
- Make the dough. In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. Cut in the cold butter using a pastry cutter or fork until butter is the size of small peas. Add the grated cheddar and stir to combine. Slowly pour in the buttermilk and mix just until combined. Be careful not to overmix.Â
- Layer the dough. Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick square. Cut the dough into 4 even squares and stack them on top of each other.
- Shape the biscuits. Lightly dust a rolling pin and the work surface again with flour. Roll the dough into a 1-inch thick rectangle (approximately 9x12-inches). Cut the dough into 12 square pieces (or cut into 15 pieces for smaller biscuits) and transfer them to the prepared baking sheet.
- Chill the biscuits. Transfer the baking sheet into the freezer for 15 minutes. Meanwhile, preheat oven to 425 F and line a large half sheet baking pan with a silicone baking mat or parchment paper.
- Bake. Remove the biscuits from the freezer and bake for 15-20 minutes until the tops are golden-brown. Serve warm.
Tips for Making the Best Flaky Cornmeal Biscuits
- use really, really cold milk and butter - in fact, the first ingredient that I measure and prepare is the butter. Once I cube it, I place it in the freezer until I am done measuring out and prepping the other ingredients, and ready to use it.
- use fresh ingredients - this is really important when it comes to baking powder and baking soda. These ingredients are what cause the biscuits to rise and puff up. If they are not fresh, then they will not do their job as well.
- don't over mix the dough - overmixing the dough will cause the butter to melt too much and cause the biscuits to spread and not get the high rise that we are looking for.
How to Serve and Store
Serve these biscuits on the side of your dinner or with a bowl or warm and cozy soup such as creamy tomato potato soup, lemon chicken orzo soup, or creamy ham and potato soup. Or serve them as is as a snack throughout the day, or sliced in half and spread with butter, honey or homemade jam.
How to Store and Freeze Biscuits
To store these cornmeal biscuits, allow them to completely cool and then store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to one week.
You can also freeze these cornmeal biscuits in an airtight container or freezer bag for up to 3 months. Allow them to thaw overnight in the refrigerator or for a few hours at room temperature before serving.
To reheat, heat in the oven or air fryer at 300F for 5-10 minutes until warmed through.
More Savoury Bread Recipes
- Rosemary Cornbread
- Green Onion Dinner Rolls
- Garlic Cheddar Biscuits
- Easy No Knead Tomato Focaccia Bread
- Cheesy Garlic Dinner Rolls
- Easy Rosemary Garlic Focaccia Bread
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Creamy Lemon Parmesan Chicken
Creamy lemon parmesan chicken is a simple, quick and easy 30-minute meal that is packed with flavour. Soft and tender chicken breast is seared and then tossed in a delicious garlicky, lemony, creamy sauce full of Parmesan cheese. This comforting chicken dinner is a family favourite and so easy to make all in one pan. Serve it with pasta for the easiest weeknight dinner.
I am all about the easy 30-minute dinners around here. It's just how I like my meals. Some of my other favourite quick and easy dinners that we love are cheesy tortellini and sausage bake, glazed honey balsamic pork chops, creamy lemon chicken piccata, and skillet pizza.
Ingredients
To make this quick and easy creamy lemon parmesan chicken, you will need (full quantities in recipe card below):
- chicken breasts - four boneless and skinless breasts, about 1 lb. total.
- salt and pepper
- vegetable oil
- garlic
- all-purpose flour
- chicken broth - or 1 tablespoon chicken chicken bouillon powder dissolved in 1 cup water
- heavy cream
- Parmesan cheese
- lemon juice - I prefer freshly squeezed lemon juice, but storebought 100% lemon juice works.
- capers
- Italian seasoning
- for garnish - finely chopped parsley and thinly sliced lemon wedges.
- for serving (optional) - pasta such as spaghetti or linguine or a side of baby potatoes.
You will also need a shallow saucepan or skillet (this is the pan that I used). A meat thermometer also very useful for checking the chicken for doneness.
How to Make the Best Creamy Lemon Parmesan Chicken
- Prepare the chicken: Pat dry the chicken breasts completely with paper towel and season both sides of each chicken breast with salt and pepper. Set aside for 5 minutes.
- Cook the chicken: Heat oil in a large shallow saucepan over medium high heat for 2 minutes until the hot oil sizzles and shimmers. Sear the chicken for about 6-8 minutes per side (depending on the thickness) until golden brown and fully cooked through. The internal temperature for the chicken should reach 165F, as read on a meat thermometer. Remove the chicken from the pan and set aside on a plate.
- Make the sauce: In the same pan, sauté garlic over medium heat until fragrant, about 1 minute. Add flour and stir to cook for one minute. Stir in chicken broth and mix well until the sauce is smooth and uniform. Whisk in cream, Parmesan, lemon juice, capers and Italian seasoning. Bring the sauce to a simmer and stir occasionally until thickened to desired consistency, about 4-5 minutes.
- Toss the chicken in the sauce: Return the chicken to the pan and toss well to coat with the sauce. Let the chicken cook with the sauce for another minute.
- Serve: Garnish with lemon wedges and parsley. Serve immediately with a side of pasta.
How to Serve Lemon Parmesan Chicken
Serve this creamy lemon parmesan chicken with a side of pasta. I like to make a pot of linguini pasta, drain the pasta, and toss it directly into the creamy sauce. You can also serve it on top of mashed potatoes or garlic mashed cauliflower and drizzle the sauce over top.
To complete the meal, add a light salad such as an easy Greek salad or Mediterranean chickpea wedge salad and a side of bread to soak up any extra sauce such as rosemary garlic focaccia bread or ciabatta rolls.
Storing Instructions
- How to store: Store any leftover creamy lemon parmesan chicken with the sauce in an airtight container and refrigerate for up to 4 days.
- How to reheat: Reheat on the stove over medium-low heat for 5-10 minutes until chicken is warmed through, or in the microwave. The sauce will likely have thickened up, and will thicken up further as you reheat. Add a little water to achieve a thinner consistency.
More Chicken Recipes
- Creamy Lemon Chicken Piccata
- Easy Chicken Parmesan (Parmigiana)
- Creamy White Chicken and Spinach Lasagna
- Apple Dijon Braised Chicken Thighs
- Skillet Chicken Thighs and Potatoes
- Creamy Skillet Chicken with Lemon Garlic Sauce
- One Pot Spanish Chicken and Rice
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Cinnamon Raisin Challah Bread with Almonds
Sweet cinnamon raisin challah bread is airy, soft and fluffy with a beautiful golden crust coated with almonds. This light and fluffy bread is packed with raisins, sweetened with honey, and warmly spiced with cinnamon. Bake this 3-strand braided challah in a loaf pan and enjoy it warm out of the oven for breakfast or lunch, or save it to make some amazing french toast.
Challah bread (also known as "egg bread" as it is enriched with eggs) is a traditional Jewish bread that is baked during holidays. You can enjoy it plain (as in our easy challah bread) or completely customize it as we do here with raisins, cinnamon and almonds. Challah is a braided loaf of bread (typically with three or six strands). We did a three-point braid and baked ours in a loaf pan so the braided texture is not as visible. For a more defined braided look, you can use this recipe to bake a loaf on a baking sheet (see our easy challah bread for braiding and baking instructions).
Cinnamon Raisin Challah Ingredients
To make this sweet cinnamon raisin challah bread, you will need the following ingredients:
- active dry yeast
- water
- honey - you want to use liquid honey, not raw honey.
- vegetable oil
- egg
- all-purpose flour
- ground cinnamon
- salt
- raisins
- slivered almonds - to add on top of the loaf.
You will also need a kitchen scale (or measuring cups and spoons), mixing bowls, and a 1 lb. loaf pan.
How to Make the Best Cinnamon Raisin Challah Bread with Almonds
- Prepare the dough: In a medium bowl, dissolve yeast in water and whisk in all the wet ingredients including honey, oil, and egg yolk (separate the egg white from egg yolk and save the egg white for the egg wash later). The mixture should start to bubble and develop a yeasty aroma. In a large bowl, whisk to combine flour, cinnamon and salt. Pour in wet ingredients and mix well until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible).
- Knead the dough: Knead the dough on a clean surface for 5 minutes until it turns into a smooth dough ball. Transfer the dough back into the bowl and coat with a little bit oil to prevent from drying out.
- First rise: Cover the bowl with plastic cling wrap and let it rise at room temperature until doubled in size, about 1 hour.
- Add raisins: Punch down to deflate the dough completely. Then, add raisins into the dough and knead for a few minutes to distribute the raisins evenly.
- Braid the dough:
- Roll the dough into a log and divide it into 3 equal pieces. Roll each piece into a long rope, about 1-inch thick.
- Place the 3 ropes side by side on a lightly floured surface and pinch them together at the top to seal.
- Braid the 3 strands together by alternating the right strand over the middle strand and the left strand over the middle strand.
- Continue the pattern, alternating between the right and left strands until it reaches the ends.
- Pinch the ends together to seal and tuck the ends under the loaf so it fits into a 9x5-inch loaf pan.
- Second rise: Lightly oil a 9x5-inch loaf pan and place the dough inside. Cover with plastic cling wrap and let it rise until almost doubled in size, about 45 minutes depending on the room temperature.
- Add almonds: Brush the egg white evenly over the top and sprinkle with slivered almonds. The egg white creates shine and makes the almonds stick to the top.
- Bake: Bake in a preheated 375 F oven for 30 minutes until the almond crust turns golden brown. Place the loaf pan onto a wire cooling rack to cool completely before slicing, about 30 minutes.
How to Store Challah Bread
- Store: Store challah in a bread box or an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
- Freeze: Freeze challah in an airtight container or freezer bag for up to 3 months. To thaw, place in the refrigerator or kitchen counter. If you want to thaw a few slices at a time, I would suggest slicing up the bread before freezing. This will make it easier to just grab one slice at a time.
- Reheat: To reheat refrigerator or frozen challah that has been thawed, place in the air fryer or oven at 300 F for 5-10 minutes. You can also cut into slices and toast in the toaster or toaster oven.
More Bread Recipes
- Easy Challah Bread
- Brioche Bread
- Fruit and Nut Sourdough Bread
- Whole Wheat Cranberry Bread
- Easy Small Batch Ciabatta Rolls
- No Knead French Baguettes
- Easy Homemade Everything Bagels
- Quick and Easy Pita Bread
Tried this recipe?
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Pecan Snowball Cookies
Sweet and nutty pecan snowball cookies (also known as Russian tea cakes or Mexican wedding cookies) are little balls of buttery shortbread packed with finely chopped nuts that literally melt-in-your-mouth. This classic holiday cookie is coated with powdered sugar to make them even more festive and irresistible. Add them to your holiday baking list today.
Every holiday baking list needs some shortbread. These pecan snowball cookies are the most classic shortbread-type Christmas cookie. Some other festive shortbread cookies that you can include in a holiday cookie box or cookie exchange are cranberry orange shortbread cookies, jam-filled thumbprint cookies, linzer cookies, Christmas shortbread cookie bites, slice and bake pecan shortbread cookies and chocolate dipped shortbread cookies.
Ingredients in Snowball Cookies
To make pecan snowball cookies, you will need the following ingredients:
- butter
- Confectioner's sugar - this is the key ingredient for melt-in-your-mouth cookie bites. Granulated sugar works to get the same taste, but the texture won't be the same.
- pure vanilla extract
- all-purpose flour
- pecans - finely chopped, either by hand or throw it into a heavy duty blender or food processor and pulse mix until fine, but not yet powdery. You can feel free to substitute the pecans with any other nuts such as walnuts or almonds.
- more confectioners' sugar - for rolling and coating the snowball cookies to give it that iconic snowball look.
You will also need measuring cups and spoons, mixing bowl, large half sheet baking pan, and wire cooling rack.
How to Make the Best Pecan Snowball Cookies
- Make the shortbread dough: Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla and beat on medium until incorporated. Gradually add the flour and beat on low speed until combined. Add pecans and beat until incorporated. The dough will look very dry at this point. Turn the mixer to high speed and beat for 2 minutes until dough starts to clump together becomes more breadcrumb-like and less dry (You should be able to easily shape the dough into a ball using your hands).
- Shape the dough into balls: Line two half sheet baking pans with parchment paper or a silicone baking mat. Scoop out a tablespoon of dough and roll into a 1-inch ball with your hands and place an inch apart on the baking sheet.
- Chill: Once the baking sheet is full, transfer to the refrigerator and chill for one hour.
- Bake: Preheat oven to 350 F. Bake the cookies for 15-18 minutes, until they are golden brown on the bottom edges.
- Coat with powdered sugar: Allow cookies to cool on the baking sheet for 5 minutes, then roll them in a bowl of confectioners' sugar while still warm, until completely coated. Transfer the cookies to a wire cooling rack to cool completely. The sugar at this first stage will melt and be slightly sticky. Roll them again in confectioners' sugar once completely cooled.
Frequently Asked Questions
- How long do snowball cookies last? You can store snowball cookies in an airtight container at room temperature for up to 4 days. I suggest storing each in a mini cupcake liners so that they don't smudge into each other.
- Can you freeze snowball cookies? Yes, snowball cookies freeze beautifully. Arrange them in an airtight container, in single layers layered in between pieces of parchment paper. I also like to store each cookie in a mini cupcake liner so that they don't smudge into each other. Store in the freezer for up to 3 months.
- Can I substitute the pecans? Absolutely, you can substitute the pecans with any other nuts. Try walnuts, almonds, or hazelnuts.
More Cookie Recipes
- Christmas Sugar Cookies with Royal Icing
- Gingerbread Cookies
- Linzer Cookies
- White Chocolate Peppermint Gingerbread Cookies
- Soft and Chewy Ginger Cookies
- Chocolate Crinkle Cookies
- Soft and Chewy White Chocolate Cranberry Cookies
- Chocolate Chunk Peanut Butter Cookies
Tried this recipe?
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Creamy Ham and Potato Soup
Creamy ham and potato soup is hearty, filling, and so flavourful. This warm and cozy one pot meal is packed with delicious ham, creamy potatoes, and sweet corn, and served with some crispy bacon on top. It's the easiest weeknight meal to make in just 25 minutes. Plus, it's freezer-friendly so make a big batch ahead of time and freeze any leftovers for another day. So easy.
This creamy ham and potato soup is an excellent way to use any leftover ham after a holiday meal. Serve it with a some crusty bread for dunking. Some of my favourite bread to pair with this are easy ciabatta rolls, pull apart garlic bread, rosemary garlic focaccia bread, or homemade no yeast biscuits.
Some of my other go-to's for leftover ham are easy ham and potatoes au gratin or creamy Chinese-style borscht soup.
Ingredients
- bacon
- onion
- potatoes
- all-purpose flour
- chicken broth
- cooked ham - this recipe is a great way of using leftover holiday glazed baked ham.
- corn - I used frozen corn.
- heavy cream
- ground black pepper
- salt - I did not need to add any because the cooked ham and chicken broth contains sufficient sodium. Add salt to taste.
- fresh parsley - optional, for serving on top.
You will also need a medium cooking pot (I used my 4 qt. dutch oven).
How to Make the Best Ham and Potato Soup
- Cook the bacon. Sauté bacon in a large stockpot or Dutch oven over medium high heat (no cooking oil needed) until crisp, about 3-4 minutes. Set the bacon aside on a plate.
- Make the bulk of the soup. Add onion and potatoes and sauté for 1-2 minutes until fragrant. Stir in flour and mix well to combine until flour is fully incorporated. Stir in chicken broth and mix until the soup is smooth and uniform. Bring the soup to a boil over medium high heat. Cover and let it continue to boil for 10-15 minutes until potatoes are fork tender (if you can easily insert a fork into the potatoes, then it is fork tender).
- Mash half the soup. Mash half of the potatoes in the pot with a potato masher or blend with a handheld immersion blender. Mashing the potatoes help thicken the soup.
- Stir in remaining ingredients. Stir in ham, corn, heavy cream and black pepper. Let the soup simmer over medium heat and whisk occasionally until thickened to a desired consistency, about 5 minutes. If the chowder gets too thick, add a little bit more water to dilute it. Add salt to taste, if needed.
- Serve. Serve warm in a bowl and top with crispy bacon and fresh parsley, and a side of crusty bread for dunking.
Tips for Storing and Freezing
- How to store: Store creamy ham and potato soup in the pot (covered with the lid) or transfer to an airtight container, and store in the refrigerator for up to 3-4 days.
- How to freeze: Allow the soup to cool to room temperature, then transfer it to into an airtight container or freezer bag and freeze in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.
- How to reheat: Reheat on the stove over medium heat for a few minutes until warmed through and serve with garnish on top. If the soup has thickened too much, just add a little water to thin it out to your desired consistency.
More Soup Recipes
- Sweet Potato Soup
- Creamy Tortellini Soup with Sausage
- Creamy Mexican Corn Soup
- Vegetarian Mushroom Barley Soup
- Lemon Chicken Orzo Soup
- Roasted Butternut Squash and Cauliflower Soup
- Beef Cabbage Barley Soup
This quick and easy creamy ham and potato soup forms a part of my 25 warm and cozy fall soup recipes. Follow the link to check out all of my 25 fall favourite soups.
Tried this recipe?
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The Best Holiday Cookie Box
She's finally here, the best holiday cookie box of the season. This right here is my favourite thing to do during the Christmas holiday season -- baking cookies and packaging them up to gift to family and friends. I mean, there really is no better gift than a box of homemade cookies baked with love.
It has taken me months to plan out this year's cookie box, because given everything we have been through in 2020, this is one thing that had to be epic. Today, I am sharing my full complete how-to guide for making the best holiday cookie box including all of the best and most popular Christmas cookies to include along with tips for making it a success, so that you can stop your search right here. These cookie boxes truly make the best holiday gifts.
How to Create the Best Holiday Cookie Box
- Choose the cookies. Whether you are including homemade cookies, storebought, or both, you want to choose a variety of cookies with different shapes and sizes and flavours. This will make the cookie box look interesting. I suggest baking anywhere from 4 to 8 different types of cookies (this year I went overboard with 15 different cookies). I plan out my cookie boxes about one month ahead of time, and make changes to it as I get inspired to add new cookies, and take some off my list.
- Choose other treats. Think about whether or not you want to include other treats such as candy canes, festive chocolate kisses, or peppermint candies.
- Check that you have the required baking equipment. Once you have a set list of cookies that you will be baking, determine what baking equipment you will need. Typically, for most cookies, you will need measuring cups and spoons, mixing bowls, a hand mixer or stand mixer, large half sheet baking pan, silicone baking mat, and a wire cooling rack. You may also need a cookie scoop, Christmas cookie cutters and a rolling pin, depending on the cookies you are baking.
- Make a shopping list.
- Ingredients: Make a shopping list of all the ingredients that you will need (including any treats or candies that you are including).
- Baking equipment: Do an inventory of the baking equipment that you have at home and determine what you need to purchase. Add anything you need to your shopping list.
- Cookie boxes and accessories: For the cookie boxes, choose something that is shallow with a lid. It can be disposable cardboard boxes (like these plain boxes or these festive decorated boxes) or keepsake cookie tins. My number one question is where I got this wooden box. You may also want to add mini cupcake liners (to layer in smaller cookies), burlap twine or ribbon (to tie a stack of cookies together), and cardstock (to divide parts of the box) to your shopping list.
- Make a schedule. It can be overwhelming when you have a list of cookies to bake, even if it is just four. Some cookies need to be chilled for hours, some need to be rolled and cut out, some need to be decorated with icing, some are sandwiched together... you get the drift. Go through each cookie recipe that you want to make, and starting with the easiest, write out a schedule starting at prep. Then, incorporate the next cookie into that schedule. Depending on the cookies you are baking, you may be able to schedule everything in one day, or spread it out over the course of a few days or weeks. The best thing is that most cookies freeze really well, so you can start baking the cookies even a month ahead and freeze them as you bake. Once you are ready to assemble your boxes and gift the cookies, just take them out of the freezer.
- Assemble the box. Arrange the cookies in different ways and put cookies of different shapes, sizes and colours next together to make it look interesting. You don't want to have a big section of cookies that all look the same. Use cupcake liners and burlap twine or ribbon to group certain cookies together. Use cardstock to divide and section off areas of the box.
The Best Cookies for a Holiday Cookie Box
The following are all the cookies that I included in this holiday cookie box this year, including the classics like Christmas sugar cookies, chocolate crinkle cookies, gingerbread men, and peanut butter blossoms, and some fun cookies like gingerbread linzer cookies, Christmas shortbread cookie bites, and peanut butter thumbprint cookies.
Christmas Sugar Cookies with Royal Icing
Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender inside. The best and festive gourmet holiday cookie.
Classic gingerbread cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced. Decorate with royal icing to complete the look on these festive holiday cookies.
Sweet buttery linzer cookies are a classic Christmas cookie with flaky shortbread and fruit jam. The perfect festive holiday treat that melts in your mouth.
Christmas Shortbread Cookie Bites
Funfetti Christmas shortbread cookie bites are little bites of buttery melt-in-your-mouth shortbread packed with festive sprinkles for a fun holiday treat.
Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever. These holiday cookies stay soft for days.
Sweet and nutty pecan snowball cookies (Russian tea cakes or Mexican wedding cookies) are little melt-in-your-mouth balls of buttery shortbread with nuts.
Soft and chewy peanut butter blossoms topped with a chocolate kiss are a classic Christmas cookie that is easy to make during the holidays or any time of year.
Gingerbread Linzer Cookies with Chocolate Filling
Soft and warmly spiced gingerbread linzer cookies with white chocolate ganache and dusted with confectioners' sugar is a delicious Christmas holiday cookie.
Cranberry Orange Shortbread Cookies
Cranberry orange shortbread cookies are bursting with flavour from dried cranberries and fresh orange zest. These easy cookies are rolled, sliced and baked.
Soft tender chewy chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie with a crackly crust and coated in sugar.
Festive red and green M&M Christmas cookies are super soft and chewy with the crispiest edges. Quick and easy to make in under 20 minutes with no chill time.
Festive cranberry pistachio biscotti are crunchy, delicious, and perfect for dunking. This Italian cookie is easy to make with warm holiday flavours.
White Chocolate Peppermint Gingerbread Cookies
Festive white chocolate peppermint gingerbread cookies are soft and chewy, dipped in white chocolate, with a sprinkle of crushed peppermint candy canes.
Peanut Butter Thumbprint Cookies with Maple Cinnamon Glaze
Melt-in-your-mouth peanut butter thumbprint cookies with raspberry jam and a drizzle of maple cinnamon glaze are the best holiday cookies and easy to make.
Slice and Bake Pecan Shortbread Cookies
Easy slice and bake pecan shortbread cookies are sweet, nutty and buttery shortbread cookies packed with finely chopped pecans that melt in your mouth.
More Cookie Recipes
- Snickerdoodles
- Butter Cookies
- Chocolate Chip Cookies
- Jam-Filled Thumbprint Cookies with Almond Glaze
- Soft and Chewy Peanut Butter Cookies
- French Macarons with Vanilla Buttercream Filling
- Soft and Chewy White Chocolate Cranberry Cookies
- The Best Chewy Oatmeal Chocolate Chip Cookies
- Dark Chocolate Raspberry Truffles
- Chocolate Chunk Peanut Butter Cookies
- Easy Almond Biscotti
- Chocolate Chip Banana Bread Cookies
- Pumpkin Chocolate Chip Cookies
- Chocolate-Dipped Shortbread Cookies
- Rice Cookies with Poppy Seeds
How to Store Cookies
You can make or prepare all of the cookies for this holiday cookie box ahead of time, and most keep well in an airtight container at room temperature for at least 3 days, up to one week.
Cookies generally also freeze really well. Store these cookies in an airtight container in layers divided by parchment paper, or in a freezer bag (depending on the cookies), and store in the freezer for up to 3 months. Making a batch of cookies at a time and storing in the freezer is an efficient way to make a holiday cookie box with a variety of cookies.
Did You Make any of the Cookies in this Holiday Cookie Box?
Please leave a comment and rating below, and let me know what you thought of this holiday cookie box guide and round up of cookie recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Herb-Crusted Rack of Lamb
This delicious herb-crusted rack of lamb is so tender, juicy, and succulent. It's full of flavour, coated in a breadcrumb crust packed with fresh parsley, garlic, and Dijon mustard. It is seared and then roasted in the oven until perfectly medium-rare (or longer). This showstopper dinner entree is surprisingly quick and easy to make at home in about 30 minutes.
This flavourful herb-crusted rack of lamb is perfect for a holiday dinner on Christmas or Easter, or for any night of the week (even busy weeknights!) because it is so easy to throw together. Complete the meal with a side of roasted garlic parmesan baby potatoes, creamy mashed potatoes, sautéed garlic mushrooms, or garlic and herb roasted carrots.
Ingredients
- rack of lamb - one single rack of lamb (with 8 ribs or chops), trimmed and frenched. Frenched or French trimmed means that the rib bones are exposed by cutting off the fat and meat that were covering them. You can buy rack of lambs that are already frenched at most grocery stores or you can ask a butcher to do it for you if buying it from a butcher shop.
- salt and pepper
- olive oil
- panko breadcrumbs
- parsley - you could also try other fresh herbs such as mint or rosemary.
- garlic
- Dijon mustard - adds flavour and helps the breadcrumb mixture stick to the lamb.
You will also need a cast-iron skillet to sear the lamb. For roasting, you can use the same skillet or a quarter sheet baking pan.
How to Make the Best Herb-Crusted Rack of Lamb
- Sear the lamb: Remove the lamb from the refrigerator and let it sit for 20-30 minutes to allow it to come to room temperature. Pat dry the lamb completely with paper towel and season all sides generously with salt, pepper and olive oil. Heat a cast-iron skillet over medium high heat for 2 minutes. Sear all sides of the lamb until browned, about 3-4 minutes. Rest the lamb on a plate and tent with foil. Searing improves the flavour and texture.
- Prepare the crust: In a mixing bowl, whisk together breadcrumbs, parsley, olive oil, garlic, salt, and pepper, until smooth. You can also combine these ingredients in a food processor and pulse mixing until combined. Set mixture aside on a shallow plate.
- Coat the lamb: Generously brush lamb with mustard on all sides to coat. Dip the rack of lamb in the breadcrumb mixture to coat evenly.
- Roast the lamb: Place the lamb on the same cast-iron skillet or on a baking sheet lined with aluminum foil. Cover the tips of the rib bones with foil to prevent them from burning. Roast in a 400 F preheated oven for 25-30 minutes, until the internal temperature reaches 135 F for medium rare or 140 F for medium. Check for doneness by inserting a meat thermometer into the thickest part of the meat.
- Rest: Remove from oven and loosely cover the rack of lamb with foil. Let rest for 15 minutes. Resting helps the juices redistribute into the meat as the internal temperature continues to rise a bit while resting.
- Serve. Slice and serve.
Cooking Temperature for the Perfect Rack of Lamb
Using a meat thermometer is the best way to tell when the rack of lamb is done. Insert the meat thermometer into the thickest part of the meat (without touching the bone) to get a quick reading. Depending on how well you like your lamb, here is a useful temperature chart to refer to:
- Rare: Cook until the internal temperature reaches 120 F to 125 F . A rare, rack of lamb will be charred and brown on the outside but completely red in the inside. The meat is very soft.
- Medium-rare: Cook until the internal temperature reaches 130 F to 140 F. A medium rare rack of lamb is tender, soft, and moist with warm center and is bright pink inside.
- Medium: Cook until the internal temperature reaches 140 F to 145 F. A medium rack of lamb has a hot center and is light pink inside.
- Medium-well: Cook until the internal temperature reaches 145 F to 150 F. A medium-well rack of lamb is cooked fully through with barely any pink inside. It is more fleshy and resistant.
- Well-done: Cook until the internal temperature reaches 150 F to 160 F. A well-done rack of lamb is cooked fully through with no pink inside. It is more fleshy and resistant.
Tips for Making Rack of Lamb
- Allow time to bring lamb to room temperature: Remove the lamb from the refrigerator and let it sit for 20-30 minutes to allow it to come to room temperature. This will ensure that everything cooks evenly.
- Let the lamb rest: After the lamb is done, remove it from the oven and let it sit for 15 minutes. The lamb will continue to cook as it rests, about 5 degrees. I would suggest removing the lamb when it reaches 5 degrees lower that your desired level of doneness. For medium rare, remove the lamb at 135 F, for medium, remove the lamb at 145 F.
- How to store: Store leftovers in an airtight container for up to 3 to 4 days in the refrigerator.
- How to reheat: Reheat lamb in a preheated 350 F until warmed through, about 15 minutes.
More Lamb Recipes
- Easy Roast Lamb with Vegetables
- Air Fryer Lamb Chops with Dijon Garlic Marinade
- Garlic Rosemary Rack of Lamb
- Greek Lamb Souvlaki Skewers
- Slow Cooker Moroccan Lamb Stew
- Spicy Cumin Lamb Noodles
Tried this recipe?
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30 Best Christmas Cookies
Cookie season is the best season of all. Baking Christmas cookies is my favourite holiday tradition to share with family and friends. From classic sugar cookies with royal icing, to gingerbread men, to peanut butter blossoms and buttery shortbread, you will find a cookie perfect for a big cookie platter, a cookie exchange with friends, or as part of a holiday cookie box. Today, I am sharing my 30 most popular and favourite Christmas cookie recipes.
Classic Christmas Cookies
Christmas Sugar Cookies with Royal Icing
Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender inside. The best and festive gourmet holiday cookie.
Sweet buttery linzer cookies are a classic Christmas cookie with flaky shortbread and fruit jam. The perfect festive holiday treat that melts in your mouth.
Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever. These holiday cookies stay soft for days.
Classic gingerbread cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced. Decorate with royal icing to complete the look on these festive holiday cookies.
Soft tender chewy chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie with a crackly crust and coated in sugar.
Festive red and green M&M Christmas Cookies that are soft, chewy, and crisp at the edges. Quick and easy, ready in about 20 minutes.
Italian Christmas Cookies (Ricotta Cookies)
Super moist, soft, and sweet Italian Christmas Cookies (Ricotta Cookies) are easy festive holiday treats that are ready in just 30 minutes!
Slice and Bake Christmas Cookies
Easy slice and bake Christmas cookies with buttery dough and festive colors, perfect for make ahead holiday baking.
Soft and chewy peanut butter blossoms topped with a chocolate kiss are a classic Christmas cookie that is easy to make during the holidays or any time of year.
Sweet and nutty pecan snowball cookies (Russian tea cakes or Mexican wedding cookies) are little melt-in-your-mouth balls of buttery shortbread with nuts.
Buttery Spritz Cookies are impossibly light with a melt-in-your-mouth texture, making them a beloved holiday tradition for a reason.
Jam Thumbprint Cookies are soft and buttery, with a sweet and fruity jam filling, and a drizzle of almond glaze. They literally melt in your mouth!
Snickerdoodles are a classic holiday cookie that are soft, puffy, and chewy with crisp edges and a cinnamon-sugar coating. Easy to make and easy to eat.
Cornflake Christmas Wreath Cookies
Easy no bake Cornflake Christmas Wreath Cookies made with marshmallows, butter, and green food coloring. They're fun, festive holiday treats everyone loves!
Red Velvet Cookies with white chocolate are moist and chewy, deliciously chocolatey with a cake-like texture, and are striking red. Ready in 20 minutes!
Thin crispy gingersnaps are a classic holiday cookie loaded with festive spices and molasses flavor. It's a no chill recipe that is quick and easy to make.
Pecan Sandies are easy, slice and bake shortbread cookies loaded with pecans and literally melt in your mouth. They're sweet, buttery, nutty, and delicious.
Italian Lemon Drop Cookies (Anginetti) are light, cake-like, classic Italian cookies with citrus flavor throughout. Quick and easy to make in 30 minutes.
Peppermint Macarons with festive red shells, creamy peppermint buttercream, and a white chocolate candy cane topping are the ultimate Christmas cookies.
Easy Peanut Butter Cup Cookies are tall and thick, classic Christmas cookies made with peanut butter cookie dough and a mini Reese's cup pressed in.
Eggnog cookies are a delicious soft and chewy holiday cookie with a crackly top. They are made with eggnog, spiced warmly, and drizzled with eggnog glaze.
Chocolate Sugar Cookies are a fun twist on traditional sugar cookies. The warm brown color is the perfect background for creative piping and decorating.
Gingerdoodle Cookies (Soft and Chewy Ginger Snickerdoodles)
Soft and chewy gingerdoodle cookies, also known as ginger snickerdoodles, rolled in cinnamon ginger sugar with warm spices and molasses.
Pecan Pralines are sweet, rich, nutty, and crunchy candies that are so quick and easy to make. Make these melt-in-your-mouth Southern treats in 20 minutes.
Sweet and crunchy Peppermint Kiss Cookies are the perfect Christmas cookies made with a sugar cookie dough, real candy canes, and a peppermint kiss on top.
Molasses Cookies are a popular holiday treat with a crispy exterior and a soft, chewy center which makes them irresistible regardless of the season.
This Christmas Crack Candy is the simplest and most delicious holiday treat you'll ever make! It's sweet, salty, crunchy, and chocolatey.
This gingerbread house recipe with template is easy to make, fun to decorate, and delicious - soft and chewy, yet crunchy and sturdy with crisp edges.
Festive Cookies
Christmas Shortbread Cookie Bites
Funfetti Christmas shortbread cookie bites are squares of buttery melt in your mouth mini cookies packed with festive sprinkles for a fun holiday treat.
Grinch Cookies are soft, chewy green sugar cookies rolled in sparkly sugar and topped with a red heart. The cutest Christmas cookies for holiday baking.
Peppermint snowball cookies are a buttery, nutty, shortbread holiday cookie that is topped with white chocolate and crushed candy canes. So festive!
Stained glass window cookies with a soft crisp sugar cookie base and smooth jolly rancher hard candy center are the prettiest holiday cookies and easy too.
White Chocolate Peppermint Cookies
Sweet and chewy with little pops of candy canes, these White Chocolate Peppermint Cookies taste like Christmas in cookie form!
Peppermint pinwheel cookies with red, green, and white swirled dough rolled in festive sprinkles. A fun slice and bake Christmas cookie.
These homemade Red Velvet Macarons with cream cheese frosting are like the beloved cake but in bite-sized form - bold red color and a hint of cocoa flavor.
Red Velvet Crinkle Cookies are a soft, tender, and chewy Christmas cookie that is easy to make with no chilling required. The perfect holiday cookie!
Candy cane cookies are fun, festive holiday cookies with a red and white twist, buttery, crumbly, and sugary with peppermint for a classic Christmas flavor.
Christmas Monster Cookies are soft, chewy, festive and packed with holiday cheer! Loaded with oats, peanut butter, chocolate chips, and red and green MnM's.
Gingerbread Macarons with spiced gingerbread shells, molasses buttercream, and white chocolate and cookie topping are a festive bite-sized treat.
Chocolate Peppermint Cookies combines rich, fudgy chocolate with the minty flavor candy canes in a festive, chewy treat. Plus, no dough chilling required!
Cut out shortbread cookies are soft, buttery, and melt in your mouth. Made with a simple 5-ingredient cookie dough and decorated with optional royal icing.
Festive red and green M&M Christmas cookies are super soft and chewy with the crispiest edges. Quick and easy to make in under 20 minutes with no chill time.
Italian rainbow cookies are delicious, colorful, fluffy, and gorgeous, made with three cake layers sandwiched in between jam and covered in chocolate.
Gingerbread biscotti have the best crunchy and crumbly texture, are loaded with festive holiday spices, are easy to make, and stores well for weeks.
Soft and chewy Red Velvet Blossoms are a twist on the classic peanut butter blossoms with their vibrant red color, rich cocoa flavor, and chocolate kiss.
Soft Chewy White Chocolate Cranberry Cookies
Soft and chewy white chocolate cranberry walnut cookies are beyond simple to prepare and make the perfect holiday treat.
No bake gingerbread truffles with white chocolate are easy to make with just 3 simple ingredients including leftover gingersnaps. Perfect for the holidays.
M&M cookie bars are soft and chewy, have crisp edges with a gooey center, and are loaded with M&M's and chocolate chips. The easiest way to bake cookies!
Festive cranberry pistachio biscotti are crunchy, delicious, and perfect for dunking. This Italian cookie is easy to make with warm holiday flavours.
Pistachio Macarons are delicate, chewy, melt-in-your-mouth cookies filled with pistachio white chocolate ganache filling and chopped pistachios on top.
Shortbread Cookies
These sweet, crisp, buttery, classic Shortbread Cookies are so light that they practically dissolve in your mouth. They're easy to make with 5 ingredients.
These Chocolate Shortbread Cookies have it all: a crisp exterior, a melt-in-your-mouth texture, and a buttery double chocolate finish. Easy to make too.
Cranberry Orange Shortbread Cookies
Cranberry orange shortbread cookies are bursting with flavour from dried cranberries and fresh orange zest. These easy cookies are rolled, sliced and baked.
Slice and Bake Pecan Shortbread Cookies
Easy slice and bake pecan shortbread cookies are sweet, nutty and buttery shortbread cookies packed with finely chopped pecans that melt in your mouth.
Whipped Shortbread Cookies are sweet and buttery cookies that melt in your mouth. These light tea time treats have crisp edges and a crumbly center.
Mexican Wedding Cookies are a classic treat known for their snow-white powdered sugar coating and pecan-studded shortbread that melts in your mouth.
With their iconic pink, brown, and white stripes, these homemade Neapolitan Cookies are both beautiful and delicious.
Chocolate Pinwheel Cookies are a Christmastime classic - sweet, buttery, and melt in your mouth delicious. Plus, an easy to make slice-and-bake cookie.
Chocolate-Dipped Shortbread Cookies
Shortbread and chocolate are a match made in heaven. Cut our these cookies into any shape that you like and dip in chocolate.
Pistachio Cookies are the perfect little bites, made with real ground pistachios suspended in a buttery, crumbly cookie dough, which melts in your mouth.
Chocolate Cookies
Chocolate Thumbprint Cookies are rich and chewy chocolate cookies with a smooth and velvety chocolate ganache filling topped with crunchy pistachios.
These fluffy Red Velvet Whoopie Pies are made with two soft and moist cake-like cookies, filled with a decadent cream cheese frosting in the middle.
Chocolate Spritz Cookies are a rich and indulgent twist on classic buttery spritz cookies. Dip them in extra chocolate or top with colorful sprinkles.
Hot Chocolate Cookies are soft and chewy, loaded with classic hot cocoa ingredients, and is so easy to make in just 20 minutes (no chilling required!).
These crunchy Almond Florentines are made with sliced almonds, a sticky sweet coating that acts like hardened caramel, and a layer of dark chocolate.
Hot chocolate macarons with cocoa shells and fluffy marshmallow filling. A cozy winter treat perfect for holiday baking and festive cookie trays.
Homemade Samoas Cookies (copycat Girl Scout cookies) have a buttery shortbread base, gooey coconut caramel topping, and melted chocolate drizzle.
These Almond Horns are chewy, horseshoe-shaped crescent cookies covered in crunchy almonds and dipped in chocolate.
White Chocolate Peppermint Gingerbread Cookies
Festive white chocolate peppermint gingerbread cookies are soft and chewy, dipped in white chocolate, with a sprinkle of crushed peppermint candy canes.
Gingerbread Linzer Cookies with Chocolate Filling
Soft and warmly spiced gingerbread linzer cookies with white chocolate ganache and dusted with confectioners' sugar is a delicious Christmas holiday cookie.
More Cookies
Homemade chocolate chip cookies are soft and chewy, have perfectly crisp edges, and are loaded with chocolate chips. This classic cookie is quick and easy.
Butter cookies are a classic cookie with a crisp, slightly crunchy texture that melts in your mouth on the first bite - and every bite after!
Palmiers are light, crunchy, swirled treats you can easily make in under 30 minutes using just 2 ingredients. They're buttery, crispy, flaky, and sweet.
Brookies Cookies are the perfect combination of two iconic desserts - brownies and chocolate chip cookies. Quick and easy to make with no chilling!
Cream Cheese Cookies are the softest, cloud-like cookies ever! The tangy cream cheese flavor balances the sweetness and makes every bite light and airy.
Soft and chewy Chai Cookies are loaded with warm chai spices and topped with drizzle of a sweet chai glaze. Quick and easy to make with no chill time!
Almond Crescent Cookies are delicious and crumbly half-moon shaped cookies with a fragrant, sweet almond flavor and a delicate dusting of powdered sugar.
Cinnamon Roll Cookies are soft and buttery slice-and-bake cookie with a cinnamon-sugar swirl, sweet icing, and the cozy flavors of classic cinnamon rolls.
Brownie Cookies are the perfect combination of rich, chocolatey brownies and chewy, gooey cookies. Quick and easy to make with no chilling required.
Tiramisu Cookies are soft espresso cookies topped with fluffy mascarpone cream and a dusting of cocoa. Elegant, easy, and perfect for coffee lovers.
Butter Pecan Cookies are soft and chewy, have perfect golden crisp edges and loaded with crunchy toasted pecans. Quick and easy to make in under 20 minutes.
Chocolate Ginger Cookies bring together the richness of chocolate with the warmth of ginger. They are soft and chewy and stay soft for days!
Date Cookies are sweet, soft, and chewy with a rich caramel-like flavor from dates and a touch of crunch from walnuts. They are rich and buttery good!
Buttery pistachio thumbprint cookies filled with pistachio white chocolate ganache that bake into elegant, nutty treats perfect for gifting or any occasion.
Fruitcake Cookies take all the best parts of fruitcake and turn it into cookie form. They're soft, chewy, and thick holiday cookies with crisp edges.
Lofthouse Cookies are super soft, moist, and thick, classic grocery store cookies made of a cakey sugar cookie, sweet buttercream frosting, and sprinkles.
Soft, sweet, and creamy, these Peanut Butter Balls are perfect as bite-sized treats for the holidays or any day you need a little pick-me-up.
Double Chocolate Chip Cookies are soft and chewy, easy to make, and so satisfying. Enjoy these cookies in under 20 minutes with no chilling required!
Oreo Truffles (Cookie Balls) are a quick and easy no bake dessert that is rich, sweet, fudgy, and delicious - and made with just 3 simple ingredients.
Peanut Butter Thumbprint Cookies with Maple Cinnamon Glaze
Melt-in-your-mouth peanut butter thumbprint cookies with raspberry jam and a drizzle of maple cinnamon glaze are the best holiday cookies and easy to make.
Coconut macaroons are crispy on the outside with a soft and chewy center. Dip or drizzle with chocolate for an even more delicious flavor combo.
These homemade Nutella Cookies are tender, delicious, and chewy, loaded with chocolate chips, chopped hazelnut pieces, and homemade Nutella chips.
Carrot Cake Cookies are soft, chewy, cake-like cookies with a delicious homemade cream cheese glaze. They taste just like carrot cake but in cookie form.
Small batch almond biscotti are crunchy, crumbly and packed with almonds, perfect for dunking into tea or coffee, and they are super easy to make.
French Macarons with Vanilla Buttercream Filling
Easy French macarons with vanilla buttercream filling are sweet, light, airy, and delicate cookies that melt in your mouth. Beginners can make them too!
Soft and chewy Oatmeal Raisin Cookies are a quick and easy one bowl recipe made using simple pantry staple ingredients in under 20 minutes with no chilling!
Cake mix cookies are the easiest cookies to bake with just three simple ingredients in 20 minutes! Mix and match different cake mix flavors and add-ins.
Coffee Cake Cookies combine a soft, cinnamon cookie base with a crumbly streusel topping and a drizzle of sweet glaze. A classic dessert in cookie form!
Sugar cookies are golden brown with crispy edges and soft and thick on the inside. They are buttery and sweet, easy to make in one bowl, and freeze well.
Soft, buttery and, chewy, these sweet Maple Cookies (made with real maple syrup) are quick and easy to make with no chilling required!
Pumpkin Chocolate Chip Cookies
Thick, fluffy, chewy pumpkin chocolate chip cookies is when pumpkin bread meets chocolate chip cookies. These no chill cookies are ready in under 20 minutes.
Dark Chocolate Raspberry Truffles
Dark chocolate raspberry truffles is so much easier to make than you might think! It is literally as simple as combining high quality chocolate, cocoa and raspberry jam.
The Best Chewy Oatmeal Chocolate Chip Cookies
Grab a tall glass of milk and start dipping the best homemade, soft-centered, chewy chocolate chip oatmeal cookies you will ever try!
Pecan Pie Cookies have a buttery, chewy cookie base with a dollop of homemade pecan pie filling in the center of each one. They taste just like the classic!
Chocolate Chunk Peanut Butter Cookies
These perfectly soft, chewy and a little crumby chocolate chunk peanut butter cookies literally melts in your mouth. Make them in under 20 minutes.
Coffee Cookies are soft and chewy, loaded with real coffee and chocolate chunks. This quick easy one bowl recipe takes under 20 minutes to make.
Soft and Chewy Peanut Butter Cookies
The best classic soft and chewy peanut butter cookies are puffy and thick, stay soft for days, and melt in your mouth. Make them in under 20 minutes.
These homemade Matcha Cookies are the perfect soft and chewy sugar cookies with a bold green color and matcha's distinct grassy flavor.
Chocolate Chip Banana Bread Cookies
Brown butter oatmeal chocolate chip banana bread cookie bites are thick, fluffy, pillowy, cake-like little bites of banana bread heaven.
Persian Rice Cookies with Poppy Seeds (Nan-e Berenji) are irresistible, melt-in-your-mouth cookies made of rice flour, fragrant rose water and poppy seeds.
Make Ahead and Storing Instructions
- How to store. You can make or prepare all of these Christmas cookies ahead of time, and most keep well in an airtight container at room temperature for at least 3 days, up to one week.
- How to freeze. Store these cookies in an airtight container in layers divided by parchment paper, or in a freezer bag (depending on the cookies), and store in the freezer for up to 3 months. Making a batch of cookies at a time and storing in the freezer is the best way to make a holiday cookie box with a variety of cookies.
Did You Make Any of These Christmas Cookies?
Please leave a comment and rating below, and let me know what you thought of this round up of cookie recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Gingerbread Cookies
Classic gingerbread cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced with ground ginger and a rich dose of molasses. Decorate these festive holiday cookies with royal icing to complete the look. Add these gourmet Christmas cookies to your holiday baking list.
These cut out snowflake and gingerbread men cookies are perfect for your holiday baking list, whether that's to enjoy with your immediate family at home, or to include as part of cookie exchange or a holiday cookie box to give to friends and family. Don't forget to include some other classic Christmas cookies such as Christmas sugar cookies with royal icing, chocolate crinkle cookies, peanut butter blossoms, soft and chewy ginger cookies, and pecan snowball cookies.
Ingredients
To make gingerbread cookies, you will need the following ingredients:
- all-purpose flour
- baking soda
- holiday spices - ground ginger, ground cinnamon, and all spice (you could also add a ¼ teaspoon each of ground cloves and nutmeg).
- salt
- unsalted butter
- brown sugar - I used light brown sugar, but dark brown sugar works as well.
- molasses
- large egg
- vanilla extract
- royal icing - to make royal icing, you will need confectioners' sugar, meringue powder, vanilla extract, and water.
Kitchen Tools and Equipment
You will also need the following kitchen tools and equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- rolling pin
- gingerbread men cookie cutter and/or other Christmas cookie cutters
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
- piping bag with a round piping tip. I used Wilton #1 round tip. You could also use a squeeze bottle.
How to Make the Best Gingerbread Cookies
- Combine the dry ingredients. In a large mixing bowl, whisk together flour, baking soda, ginger, cinnamon, all spice, and salt. Set aside.
- Combine the wet ingredients. In another large mixing bowl with a hand mixer (or a stand mixer fitted with the paddle attachment), cream together the butter and sugar on medium speed until light and fluffy, about 2 minutes. Add in eggs, molasses, and vanilla, and beat until just combined.
- Add dry ingredients to wet ingredients. Gradually add in the dry ingredients and beat on low speed until just combined. The dough should easily form into a ball. If it is too dry and crumbly, add a tablespoon of water.
- Chill the dough. Divide the dough in half, and form each into a ball. Gently flatten each ball into a 1-inch thick disc and wrap tightly with plastic cling wrap. Chill in the refrigerator for at least 3 hours, up to overnight.
- Cut out the cookies. Take one dough disc out of the refrigerator at a time, and place on a floured surface (If the dough was chilled overnight, let it sit on the kitchen counter for about 15-20 minutes to soften up before rolling). Lightly flour a rolling pin, and roll the dough out to ¼-inch thick. Use a 5-inch gingerbread man cookie cutter and/or other Christmas cookie cutters to cut out the cookies.
- Transfer to baking sheet. Transfer the cookies a half sheet baking pan lined with a silicone baking mat or parchment paper. You will have to use two sheet pans or do this in batches. Refrigerate the dough or cut out cookies if you are not working with them or are waiting for them to go into the oven.
- Bake. Bake for 8-10 minutes, until the cookies are crisp on the edges. Remove from the oven and allow them to cool in the pan for 5 minutes. Then, transfer to a wire cooling rack and cool completely.
How to Make Easy Royal Icing for Gingerbread Cookies
Once the gingerbread cookies have been baked and cooled completely, you are ready to decorate with royal icing. Traditionally, royal icing is made with raw egg whites, but you can use meringue powder in place of the egg whites (as we did) and still get icing that hardens beautifully with the same taste, texture and consistency as royal icing. Here's how to make royal icing and decorate these cookies:
- Make the royal icing. In a medium mixing bowl, whisk together confectioners' sugar with meringue powder. Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (one teaspoon at a time). If you find the icing too thin, add a little more sugar.
- Decorate the cookies. Transfer the icing into a piping bag with a fine round tip (Wilton #2 round tip) and pipe the icing onto the cookies.
Gingerbread Cookies Storing and Freezing Instructions
- How to store: Store the cookies (with or without icing) in an airtight container for up to one week at room temperature. If decorated, allow the royal icing to set and harden before stacking the cookies on top of each other, at least 3 hours, preferably overnight (or store in a single layer until they are set). This will prevent the icing from smudging before it's set.
- How to freeze: Gingerbread cookies freeze beautifully. Store in an airtight container or in a freezer bag and store in the freezer for up to 3 months.
- How to freeze cookie dough: Freeze unbaked and tightly wrapped cooke dough discs for up to 3 months. To bake, allow them to that in the refrigerator overnight before using.
More Cookie Recipes
- Gingerbread Linzer Cookies with White Chocolate
- White Chocolate Peppermint Gingerbread Cookies
- Soft and Chewy Ginger Cookies
- Christmas Sugar Cookies with Royal Icing
- Cranberry Orange Shortbread Cookies
- M&M Christmas Cookies
- Peanut Butter Blossoms
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Asian Five-Spice Roast Turkey
Asian five-spice roast turkey is moist, tender, and juicy, marinated with a delicious and flavourful Asian-style rub, and has the crispiest skin with a beautiful deep brown colour. This easy to make, lean and delicious, roasted whole turkey is the perfect main course to serve on your holiday dinner table and one that the whole family will love.
I have partnered with the Turkey Farmers of Canada to bring you this delicious recipe. All images and opinions expressed are my own.
I love incorporating different cooking methods and seasonings when preparing delicious turkey recipes because it takes on flavours really well across different cuisines, and this Asian-style five-spice turkey is no exception. It literally soaks up all of that delicious Chinese five-spice flavour that it is rubbed with. Plus, it also adds a unique depth of flavour to the pan juices that can be used to make a flavourful homemade gravy.
Ingredients
- whole turkey - a 10-12 lb. whole turkey, with the neck and giblets removed and set aside for making homemade turkey gravy, or discarded. You will also need onion, lemon, garlic, and fresh thyme, to stuff in the cavity.
- five-spice powder - you can use storebought or homemade with a combination of ground cinnamon, fennel seeds, star anise, Sichuan peppercorn and cloves.
- soy sauce
- Shaoxing cooking wine - this Chinese cooking wine is a rice wine that can be found at your local Asian grocery store. You can also substitute it with dry sherry or mirin.
- olive oil
- sesame oil
- Worcestershire sauce
- sugar
- salt and pepper
You will also need a roasting pan and a meat thermometer. I also used an electric carving knife to carve the turkey.
How to Make the Best Asian Five-Spice Whole Roast Turkey
There are two parts to this easy Asian five-spice roast turkey. First, prepare the turkey, coat it with the five-spice marinade and let it marinate in the refrigerator overnight. Then, roast the turkey the following day.
To marinate the turkey, here is what you will need to do:
- Prepare the turkey: Remove the turkey neck and giblets from inside the cavity and set it aside if making homemade gravy, otherwise discard. Wash and pat dry the turkey completely with paper towel before adding seasoning.
- Make the marinade: In a small bowl, whisk to combine five-spice powder, soy sauce, Shaoxing cooking wine, olive oil, sesame oil, Worcestershire sauce, sugar, salt and pepper, into a smooth paste.
- Rub the marinade on the turkey: Place the turkey on a clean cutting board, and rub half of the marinade over the entire turkey including inside the cavity and underneath the skin of the breast. To spread the marinade underneath the skin, use a knife and a spoon to gently loosen the skin of the turkey breast, then place 2 tablespoons of the marinade under the skin and slowly press down on the skin to spread the marinade evenly. Wearing disposable gloves helps make clean up easier. Store the remaining marinade in the refrigerator until the turkey is ready.
- Marinate overnight: Transfer the turkey (breast side up) onto the rack of a large roasting pan and tuck the wings underneath. Insert onion, lemon, garlic and sprigs of thyme inside the cavity. Optionally, truss the turkey by tying the legs together with kitchen string so that they stay close to the body. Wrap the roasting tray tightly with aluminum foil and let the turkey marinate in the refrigerator overnight, up to 2 days.
How to Roast a Whole Turkey
- Bring the turkey to room temperature: Remove the roasting pan and extra marinade from the refrigerator and place on the counter to slowly bring the turkey to room temperature, about 2 hours. Roasting the turkey directly from the refrigerator will cause uneven cooking.
- Prepare the oven: Preheat the oven to 450 F with a rack positioned in the lowest level of the oven. Place the second rack out of the way on the highest level at the top of the oven, or you may have to remove the second rack completely out of the oven to make room for the turkey, depending on how large your turkey is.
- Roast turkey at 450 F for 45 minutes: Generously brush the entire turkey with the remaining half of the marinade. Add ½ cup of water or more to the bottom of the roasting pan to prevent the pan drippings from burning. Transfer the roasting pan to the lowest rack and roast at 450 F for 45 minutes.
- Roast turkey at 350 F until done: Lower the oven temperature to 350 F and continue to roast until the internal temperature of the turkey reaches 165 F. Check the internal temperature of the turkey by inserting a meat thermometer into the thickest part of the turkey breast, without touching the bone. For a 10-12 pound turkey, this should take approximately 1.5 hours.
- Every 30-45 minutes, remove the pan from the oven and tilt to release juice from the cavity into the pan. Use a brush to baste the turkey with the pan drippings and return to the oven. This will help achieve a golden brown crispy skin.
- Also, monitor the turkey closely during these intervals to make sure that the skin doesn't become too burnt because of the five-spice rub. Cover the turkey by lightly tenting with aluminum foil if needed to prevent further browning.
- Let the turkey rest: Remove from oven and loosely cover the turkey with aluminum foil. Let the turkey rest for 20 minutes. Resting helps the juices redistribute into the meat as the internal temperature continues to rise by 5-10 degrees, reaching 170 F while resting. Meanwhile, remove the turkey drippings and set aside for making homemade gravy.
- Serve: Carve the turkey with a sharp knife or electric carving knife and serve.
FAQ and Tips for Cooking a Whole Roast Turkey
- How many people can I serve with a whole turkey? It depends on the size of the turkey. Estimate about 1 pound of raw turkey per person. If you want to have leftovers to enjoy over the next few days, then aim for 1.5 pounds per person.
- How do you know the turkey is cooked? A whole turkey is cooked at 170 F (77C). For this recipe, once the internal temperature on the turkey reaches 165F, you can remove the turkey from the oven, as it will continue to cook slightly while resting, reaching 170-175 F. To check the internal temperature, insert a meat thermometer inserted into the thickest part of the turkey, without touching the bone, to get a quick reading. Using a meat thermometer ensures that you never end up with undercooked or overcooked turkey.
- How long does it take to roast a turkey? This will depend on the size of your turkey. For a 10-12 lb. turkey, it will take approximately 2-2.5 hours following this recipe. For every additional pound, it should take about 13-15 minutes longer. Again, using a meat thermometer will make it easy to tell when the turkey is done.
- Why do you roast the turkey at different temperatures? This method of roasting the turkey at a high temperature (450 F) for the first 45 minutes and lowering the temperature (350 F) for the remainder of the time keeps the meat moist (due to less cooking time) and creates a crispier skin.
- How do I make gravy? You can make gravy with turkey stock and the pan drippings. Save the turkey neck and giblets to make homemade turkey stock and have it simmering on the stove while the turkey is cooking. Find the full recipe and instructions in our classic homemade turkey gravy recipe.
- How do I store cooked turkey? Store any leftovers in an airtight container for up to 3-4 days in the refrigerator.
How to Serve Five-Spice Roast Turkey
This Asian five-spice roast turkey pairs really well with most holiday side dishes including creamy mashed potatoes, garlic and parmesan baby potatoes, and roasted garlic green beans. Or browse through all my favourite holiday side dishes below:
How to Use Turkey Leftovers
One of my favourite parts of making a whole roast turkey is the leftovers. Having lean, delicious and crave-worthy turkey leftover is great for meal planning healthy meals for the rest of the week. I love using leftover turkey in leftover turkey wild rice soup and leftover turkey fried rice.
More Turkey Recipes
- The Best and Juiciest Whole Roast Turkey
- Soy Glazed Braised Turkey Breast with Five-Spice
- Easy Juicy Roasted Turkey Breast
- Slow Cooker Turkey Breast
- Roasted Turkey Legs with Vegetables
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
White Chocolate Peppermint Gingerbread Cookies
Festive white chocolate peppermint gingerbread cookies are soft and chewy ginger shortbread cookies with molasses that are dipped in white chocolate with a generous sprinkle of crushed peppermint candy canes on top. These cut out cookies are the perfect cookies to add to your holiday baking list.
These white chocolate peppermint gingerbread cookies are perfect for a Christmas cookie exchange or to include in a holiday cookie box for family and friends. Some other cookies that I always include are Christmas sugar cookies with royal icing, chocolate crinkle cookies, peanut butter blossoms, linzer cookies, and soft and chewy ginger cookies.
Ingredients
To make these white chocolate peppermint gingerbread cookies, you will need to gather the following ingredients:
- butter
- brown sugar - I used light brown sugar, but dark brown sugar will work as well.
- pure vanilla extract
- molasses
- all-purpose flour
- ground ginger
- ground cinnamon
- salt
- peppermint candy canes - or you can use peppermint candies.
- white chocolate chips
You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), rolling pin, round fluted cookie cutters, half sheet baking pan, silicone baking mat, and wire cooling rack.
How to Make the Best White Chocolate Peppermint Gingerbread Cookies
- Make the dough: In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed. Add vanilla and molasses and continue to beat until fully incorporated. In a medium mixing bowl, whisk together flour, ginger, cinnamon and salt, then gradually add it to the wet ingredients, and mix until your mixture forms flour, and mix until your mixture forms into a dough mass.
- Shape the dough and chill: Use your hands to form the dough into a ball (the dough will be slightly sticky). Place into the centre of a large piece of plastic cling wrap. Use your hands to flatten it into a disc and wrap it up tightly in the cling wrap. Chill in the refrigerator for 30 minutes up to overnight. If chilling overnight, place the dough on the kitchen counter for 10 minutes before rolling as it will be too hard to roll.
- Cut out the cookies: Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use a round 3-inch fluted cookie cutter to cut out the cookies (or use any cookie cutter that you like).
- Second chill: Place the cookies an inch apart on half sheet baking pan lined with a silicone baking mat or parchment paper, and chill in the refrigerator for another 10 minutes, while the oven is preheating to 350 F.
- Bake: Bake the cookies for 10 minutes, or until edges are set. The cookies will be slightly soft when touched. Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.
- Melt the white chocolate: Transfer the chocolate into a small bowl and melt by placing the bowl on a steamer basket, over a small pot of boiling water, or melt in the microwave in 30 second increments, stirring between each increment until melted and smooth.
- Coat in crushed peppermint candy canes: Dip half of each cookie into the white chocolate and transfer to a parchment lined baking sheet. sprinkle crushed candy canes on top. Transfer the baking sheet into the refrigerator to allow the chocolate to harden and set, about 10 minutes.
Tips for Storing Peppermint Gingerbread Cookies
- How to store: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
- How to freeze: Sugar cookies freeze beautifully. Store them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
More Cookie Recipes
- Gingerbread Linzer Cookies with White Chocolate
- Soft and Chewy White Chocolate Cranberry Cookies
- M&M Christmas Cookies
- Cranberry Orange Shortbread Cookies
- Soft and Chewy Ginger Cookies
- Cranberry Pistachio Biscotti
- Chocolate and Peppermint Christmas Bark
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Cranberry-Apple Cobbler with Biscuits
Sweet and tart cranberry-apple cobbler with biscuits is packed with fresh cranberries and sliced apples, topped with a buttery, flaky biscuit topping. Serve it cold or warm out of the oven with a scoop of vanilla ice cream. The best part? This holiday favourite is so quick and easy to throw together, taking less than 20 minutes to prep. It's the perfect festive dessert to add to your Christmas baking list.
We love taking baking with fresh cranberries around here and take full advantage of them when they are in season (although you can easily use frozen cranberries for this recipe, so stock up). Some of my other favourite treats to make are cranberry yogurt muffins and cranberry scones with orange glaze.
Cranberry-Apple Cobbler Ingredients
To make this easy and delicious cranberry-apple cobbler with biscuits, you will need:
- cranberries - either fresh or frozen cranberries work. If using frozen, allow them to thaw first before using.
- apples - the best apples to use are ones that are firm and won't break down easily when baking. Some great options for baking are Honey Crisp, Pink Lady or Granny Smith apples.
- brown sugar
- ground cinnamon
- all-purpose flour
- vanilla extract
- biscuit topping - made with all-purpose flour, granulated sugar, baking powder, salt, cold butter (cold is key here), and heavy cream (or whole milk).
- vanilla ice cream (for serving)
You will also need measuring cups and spoons, mixing bowls, food processor, and a 9-inch cast-iron skillet (or oven safe skillet or cake pan).
How to Make the Best Cranberry-Apple Cobbler with Biscuits
- Prep. Preheat oven to 350 F. Prepare a 9-inch cast-iron skillet (or oven safe skillet or cake pan) for baking by generously applying vegetable oil or butter over the surface. Set the pan aside.
- Make the filling. In a medium mixing bowl, stir well to combine cranberries, apples, sugar, cinnamon, flour and vanilla extract until the cranberry and apples are evenly coated. Transfer the mixture into the prepared skillet.
- Make the biscuit topping. In a food processor, add flour, sugar, baking powder, salt, sugar and cubed butter. Pulse mixing on and off for 1 minute until the flour mixture turns into a bread crumb consistency. Add cream and pulse mix for another minute. The mixture will turn into a thick batter. (Optionally, you can rub the cold cubed butter into the flour mixture using your hands until the flour mixture resembles coarse breadcrumbs. Pour in cream and mix well to combine with a spatula or using an electric hand mixer).
- Shape the biscuits. Scoop about 2 tablespoons mixture at a time and flatten into round biscuits with your hands. Arrange the shaped biscuits evenly over the cranberries and apples. If the batter is too sticky to handle, light oil your hands or wet your hands with water first.
- Bake. Transfer the skillet into the preheated oven and bake for 1 hour until the biscuits turn golden brown. Remove from the oven and let it cool down for 15 minutes before serving to allow the filling to set. But you can also enjoy it straight out of the oven, it will just be runnier.
- Serve. You can serve this warm, at room temperature of cold. I like it warm with a big scoop of vanilla ice cream.
Tips for Storing Cranberry Cobbler
- How to store: Store this cranberry-apple cobbler with biscuits an airtight container in the refrigerator for up to 3 days. The filling may get a little soggy and runny while stored in the refrigerator. But it will liven back up once warmed up.
- How to reheat: Place the refrigerated cobbler in a 350 F preheated oven for 15-20 minutes until warmed through.
More Cranberry Recipes
- Cranberry Sauce Oat Bars
- Cranberry Yogurt Muffins
- Leftover Cranberry Sauce Muffins with Oat Streusel Topping
- Cranberry Sauce Swirl Pound Cake
- Cranberry Scones with Orange Glaze
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Ham and Potatoes au Gratin
Cheesy, creamy, and comforting, this easy ham and potatoes au gratin casserole is packed with leftover ham, tender sliced potatoes, green peas, and smothered with a cheesy béchamel sauce and extra cheese on top. It's the ultimate comfort food that comes together so easily. Serve it on its own for a delicious and filling meal with a side salad, or as a side dish on your holiday dinner table.
I usually make this creamy ham and potatoes au gratin the day after a holiday meal when I have lots of leftover ham that I need to use up. Some of my other go-to's for leftover ham are creamy Chinese-style borscht soup or creamy ham and potato soup.
Ingredients
- potatoes - Russet potatoes are the best choice for this dish, followed by Yukon gold potatoes, as these are more starchy and add creaminess to the dish. But you can use other types of potatoes as long as they are thinly sliced. To help slice them evenly, I use this mandoline slicer to get the perfect slices every time.
- cooked ham - this recipe is a great way of using leftover holiday glazed baked ham.
- frozen peas - the peas add a nice subtle flavour to this au gratin. You can leave them out of if you prefer, or add in other vegetables like sweet corn and carrots. Just make sure to dice the vegetables that you use into very small cubes.
- onion
- cheesy béchamel sauce - a béchamel sauce is essentially a sauce that is made from all-purpose flour, butter and milk, with other flavours added to customize it. Our sauce also has garlic, chicken broth, Italian seasoning, and cheddar cheese.
- cheddar cheese - I used sharp white cheddar cheese to sprinkle on top. Any hard cheese that melts easily into a creamy texture will work. You can try swiss cheese or mozzarella.
- fresh parsley - optional, for serving on top.
You will also need a 9x13 casserole pan. I also recommend a mandoline slicer to help easily slice the potatoes.
How to Make the Best Easy Leftover Ham and Potatoes au Gratin
First, layer the casserole. Place half of the sliced potatoes in a single layer at the bottom of a 9x13-inch casserole pan and top with cubed ham, peas and onion. Place the remaining half of the potatoes over the mixture. Set aside.
Then, prepare the creamy sauce. Melt butter in a medium saucepan over over medium high heat. Add garlic and sauté until fragrant, about 1 minute. Whisk in flour to form a thick paste similar to the consistency of cake frosting, and cook for 1 minute. Stir in milk and chicken broth until sauce is smooth and uniform. Bring the sauce to a simmer over medium heat and let it simmer until thickened to desired consistency, about 5 minutes. Stir in Italian seasoning and cheddar cheese. Add salt and pepper, to taste (I did not add any salt and pepper as the ham I used was already very salty).
Pour the cream sauce over the potatoes and spread evenly.
Cover the casserole dish with aluminum foil and transfer to the oven. Bake in a 400F preheated oven for 50 minutes. Then, remove from oven and sprinkle the remaining cup of cheddar cheese evenly over the casserole. Return the baking dish to the oven and bake uncovered for another 20-25 minutes until the melted cheese turns golden brown on top.
Let the creamy ham and potatoes au gratin cool for 15 minutes before serving. Garnish with parsley and serve.
How to Store
- Make ahead instructions: One of the best things about this dish is that you can easily prep it a day in advance, prior to baking. Just assemble the entire casserole, cover and store in the refrigerator. When ready to bake, remove from the refrigerator and let it sit on the counter for 30 minutes to allow it to come to room temperature. Then, bake according to recipe instructions.
- How to store: Store leftover ham and potatoes au gratin in an airtight container in the refrigerator for up to 4 days.
More Comfort Food Recipes
- Creamy Potatoes au Gratin
- Cheesy Tortellini and Sausage Bake
- Creamy White Chicken and Spinach Lasagna
- Stovetop Mac and Cheese with White Cheddar
- Creamy Lemon Chicken Piccata
- Easy Meat Lasagna
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
50 Best Christmas Side Dishes
It's all about the Christmas side dishes over here. Whether you are sticking to traditional Christmas recipes this year, or trying something new, find a dish that you will love this year. From creamy and cheesy casseroles, to fresh and light seasonal salads, to vegetable side dishes, and more, I have got you covered. Today I am sharing my 50 most popular and favourite recipes for Christmas side dishes.
Pair these sides with some of my favourite Christmas main dishes like holiday glazed baked ham, juicy whole roast turkey, honey glazed roast pork, whole roast chicken, turkey breast, or lamb.
Christmas Side Dishes
Roasted Garlic Parmesan Baby Potatoes
Quick and easy roasted garlic Parmesan baby potatoes are crispy on the edges and tender inside. They are delicious, flavourful and bakes in just 30 minutes.
Green Beans Almondine is buttery, garlicky, and nutty. This classic French side dish is quick and easy to make, and loaded with flavor and texture.
Delicious, garlicky, cheesy and creamy brussels sprouts bake is the ultimate comfort food side dish. So flavourful and the best way to eat brussels sprouts.
Apple Walnut Salad with Balsamic Vinaigrette
Throw together crisp apples, crunchy walnuts, and sweet cranberries for a taste of the holidays in this fall apple walnut salad with homemade balsamic vinaigrette.
Roasted Carrots are a healthy, delicious, and easy to make side dish with a slightly crispy interior and sweet and tender inside. Serve with any entree!
Buttery sautéed garlic mushrooms are silky smooth with an incredible caramelization and earthy rich flavour. A simple side dish in under 15 minutes.
Easy Ham and Potatoes Au Gratin
Easy creamy ham and potatoes au gratin is a great way to use leftover ham with tender sliced potatoes and a cheesy béchamel sauce. The best comfort food.
Roasted Shallots are a rich, caramelized side dish with a hint of sweetness and a kick from tangy balsamic vinegar. Ready in just 30 minutes!
Honey Balsamic Brussels Sprouts
Easy honey balsamic Brussels sprouts are a sweet savory side dish that's roasted until tender and caramelized, and coated in a delicious flavourful glaze.
Quick and easy, 90-minute cheesy garlic dinner rolls are soft and fluffy, buttery and garlicky, and full of cheese inside. The perfect side for dinner.
This fresh and festive Christmas Salad is made with delicious winter fruits and has a gorgeous wreath-like appearance. It's earthy, sweet, nutty, and tangy.
Potato Stacks are crispy, cheesy, and flavorful, making them the perfect side dish with crunchy edges and soft gooey centers bursting with amazing flavor.
Collard greens with bacon is a flavorful, delicious, and healthy side dish that is quick to make in 25 minutes. A stress-free holiday side for Christmas.
Creamy Garlic Mashed Cauliflower
Craving a big serving of mashed potatoes but with a quarter of the calories? Now you can with creamy garlic mashed cauliflower. Ready in just 20 minutes.
Fall Harvest Salad with Butternut Squash and Apple
Fall harvest salad with roasted butternut squash and apple is the only salad recipe you need this fall or winter. It's healthy, wholesome, and nourishing.
Brussels Sprouts with Bacon is a quick and easy side dish with the best flavor and texture. The best part? This holiday side is ready in under 15 minutes.
Popovers (or Yorkshire pudding) are light, puffed rolls that "pop over" the top of the pan and are a must-have to serve with your Sunday roast.
Maple Roasted Acorn Squash is savory and sweet, with its flavor intensified when tossed and roasted in a homemade maple glaze with a sprinkling of cinnamon.
Crispy leaf potatoes are a delicious potato side dish made with layers of buttery, sliced potatoes that crisp up when baked. The perfect side dish.
Sweet Potato Casserole with Pecans
Sweet potato casserole with pecans packed with tender sweet potatoes and a buttery crunchy pecan topping is the best fall side dish for Thanksgiving dinner.
This fluffy, creamy Parsnip Puree looks like mashed potatoes but has a distinctly nutty flavor that sets it apart. It is quick and easy to make too!
Easy vegetarian cornbread stuffing is the perfect make-ahead side dish to serve this Thanksgiving. So flavourful, moist and soft, yet crispy golden on top.
Green bean casserole is a classic holiday side dish packed with fresh green beans in a delicious creamy mushroom sauce, and topped with crispy fried onions.
Maple Roasted Brussels Sprouts and Butternut Squash
Maple Roasted Brussels Sprouts and Butternut Squash are a quick, easy, flavorful, and delicious Thanksgiving side dish that you need this holiday season.
Potato Galette with Arugula and Crème Fraîche
Potato galette with arugula and crème fraîche is a rich, light, and delicious savoury tart to serve for breakfast, lunch, or dinner. A total crowd-pleaser.
Maple Roasted Carrots with Yogurt Sauce
These maple roasted carrots with yogurt sauce are not only stunning, but they get all caramelized and crispy around the sides from the maple syrup… pure perfection!
Rich and creamy potatoes au gratin is the ultimate comfort food made with sliced potatoes, cheese, and milk. It's the perfect side dish for the holidays.
Flaky, fluffy, buttery, and soft, these easy homemade biscuits come together with only a handful of ingredients you already have at home. Perfect to serve with your holiday meal.
One Pan Roasted Harvest Vegetables
One pan roasted harvest vegetables with butternut squash, brussels sprouts and baby potatoes is the best fall side dish. So easy to prep in just minutes.
Creamed spinach is a rich, creamy, and delicious side dish to make this fall. Easy to make ahead and reheats well - perfect for Thanksgiving holiday dinner.
Green Beans with Bacon is a delicious, flavorful side dish that comes together quickly in 20 minutes (including prep!) with a handful of simple ingredients.
Wild Rice Pilaf is a wholesome, nutritious side dish that pairs the naturally nutty flavor of wild rice with vegetables, spices, and fresh herbs.
Easy vegan stuffed bell peppers are filled with brown rice, mushrooms, veggies, and seasonings, then baked for 40 minutes. It's a perfect side to a fancy holiday dinner.
Hasselback Potatoes are infused with garlic butter and feature signature cuts that make these potatoes crispy on the outside and tender on the inside.
Sautéed Brussels Sprouts are a quick and easy side dish made with just 5 ingredients and ready to serve in only 15 minutes. They're vegan and keto too.
Pesto green beans is a simple side dish that is quick and easy to make in under 10 minutes, tossed in buttery toasted walnuts and pesto. So delicious.
These crispy smashed potatoes are the perfect side dish. They're easy to make, crispy on the outside, tender and fluffy on the inside, and so flavorful.
Flaky Garlic Cheddar Biscuits are a simple but delicious and flavorful no yeast bread that is ready for the oven with less than 15 minutes prep.
Creamy corn casserole is a comforting side dish that is creamy, savory, slightly sweet, and filling - a classic and traditional Thanksgiving holiday side.
Parmesan Crusted Brussels Sprouts
Parmesan crusted Brussels sprouts are a quick, easy, delicious side dish that's perfectly crispy outside and soft and tender inside. Ready in 30 minutes.
Winter Kale Salad with Apple Cider Vinaigrette and Spiced Pecans
Cozy winter kale salad with apple cider vinaigrette is easy to make with crispy apples, tangy goat cheese and crunchy spiced pecans in under 10 minutes.
Blistered Green Beans are smoky, garlicky, and peppery. This flavorful side dish is one of the quickest ways to prepare fresh green beans.
Mascarpone mashed potatoes are creamy, smooth, and comforting. Classic mashed potatoes are given a twist resulting in a super silky and rich mash.
Flaky Cornmeal Cheddar Biscuits
Flaky cornmeal cheddar biscuits are simple, buttery, cheesy, and so delicious. These savoury biscuits with perfect golden tops are quick and easy to make.
Spinach gratin is a rich and creamy side dish with a layer of crispy melty cheese on top. This fancy side is easy to make ahead and freezer-friendly.
Roasted Brussels Sprouts Salad
Roasted brussels sprouts salad with creamy potatoes, crispy string beans, tender brussels sprouts, is tossed in a delicious homemade dijon vinaigrette.
Brie mac and cheese takes traditional macaroni and cheese to the next level. It's creamy, comforting, delicious, and easy to make in about 30 minutes.
Crispy and tender, easy air fryer baby potatoes are a healthier take on a classic side dish without compromising taste or texture. Cooks in just 20 minutes.
Garlic and Herb Roasted Carrots
Garlic and herb roasted carrots are delicious and flavorful, easy to make, and the perfect vegan Christmas side dish - or for any time of the year!
Made with tender, roasted Brussels sprouts baked in a rich, creamy cheese sauce, this Brussels Sprouts Gratin is the ultimate fall comfort food.
Brown Butter Mashed Potatoes are the ultimate side dish for any meal. It's smooth and creamy with a rich, nutty flavor from the brown butter.
Sweet and savoury, buttery rosemary cornbread is soft and moist with golden crispy edges, flavourful and delicious, and so easy to make this holiday season.
Cheesy Brussels Sprouts Bake is a comforting side dish made with sautéed garlic brussels sprouts, topped with bacon and cheese, and baked until bubbly.
Stuffed Butternut Squash with Wild Rice
Healthy hearty and wholesome stuffed butternut squash with wild rice and mushrooms is an easy cozy vegetarian fall dinner or side. The best comfort food.
Oven Roasted Vegetables are a delicious flavorful side dish that goes well with almost any dinner main. Customize it with whatever veggies you have on hand.
Scalloped potatoes are a creamy, cheesy, indulgent side dish that will make cheese lovers swoon. Every bite is savory, rich, comforting, and delicious.
Mashed Cauliflower is a fluffy and buttery side dish and a low carb, keto-friendly alternative to mashed potatoes. Plus, it's easier and quicker too!
Roasted Garlic Green Beans (Air Fryer or Oven)
Quick easy roasted garlic green beans are tangy, sour, savoury, and sweet, with a tender and crunchy texture. Make them in the oven or air fryer in minutes.
The Best and Creamiest Mashed Potatoes
Creamy, buttery, and delicious, this is the best and creamiest mashed potatoes recipe you will ever find. It's velvety, smooth, and melts in your mouth.
Goat Cheese and Tangelo Winter Salad
Healthy and light, goat cheese and tangelo winter salad with creamy caesar dressing is flavourful, crunchy and takes just minutes to prepare.
Roasted Asparagus and Mushrooms
Roasted garlic asparagus and mushrooms is a simple vegan sheet pan side dish that's easy to make, flavorful and delicious. Serve with your favorite protein.
Quick and easy roasted cauliflower is a delicious, flavourful side dish that you throw on a sheet pan and into the oven. Plus, it's vegan and gluten-free.
Arugula Salad with Apple and Pecan
Arugula salad with apple and pecan is a quick and easy fall salad made with fresh seasonal ingredients in just minutes. Perfect for a holiday dinner table.
Greek Lemon Roasted Baby Potatoes
Quick and easy Greek lemon roasted baby potatoes are crispy on the outside and tender inside, packed with a Greek flavour blend of lemon, garlic and herbs.
Roasted Pumpkin Wedges with Parmesan Cheese
Soft and tender, easy roasted pumpkin wedges with Parmesan cheese is the easiest and most delicious side dishes to make this fall. Prep it in just minutes.
Easy Rosemary Garlic Focaccia Bread
No knead, easy rosemary garlic focaccia bread is thick with a perfect golden and crispy texture on the outside, but soft, fluffy and tender inside.
Mediterranean Chickpea Wedge Salad with Hummus Dressing
Mediterranean chickpea wedge salad combines chickpeas, crunchy vegetable toppings, and hummus dressing for a delicious deconstructed falafel flavour.
Instant pot mashed potatoes are the quickest and easiest mashed potatoes you'll make in under 20 minutes (including prep!) in the pressure cooker.
Herb Roasted Sweet Potatoes are a quick easy side dish that's healthy, delicious, and flavorful. A perfect side for your holiday table or weeknight dinner.
Garlic Mashed Potatoes with Sour Cream
Velvety and smooth, garlic mashed potatoes with sour cream are the best, flavourful make-ahead side dish ever. Garlicky, buttery, creamy, and pure comfort.
Curried Chickpea Stuffed Acorn Squash
Wholesome, hearty, curried chickpea stuffed acorn squash with curry flavours is the perfect vegan and gluten-free fall comfort food for your holiday dinner.
Tender and caramelized, easy roasted brussels sprouts tossed in balsamic vinegar and honey is a classic household favourite to serve on your holiday table.
Classic baked mac and cheese is the ultimate comfort food - creamy, cheesy, and cozy, topped with a crunchy breadcrumb topping. It's quick and easy too.
Buttery sautéed garlic green beans is a simple side dish that is quick, easy and delicious. Make these vibrant, crispy and tender green beans in 10 minutes.
Duchess Potatoes (Pommes Duchesse) are rich, creamy whipped bites of potatoes with crispy edges and a soft fluffy mashed potato centre. A fancy side dish!
Velvety, smooth, and creamy, this savoury mashed sweet potatoes dish is quick and easy and can be made ahead of time -- it is the perfect side for your holiday meal.
Cranberry Walnut Apple Stuffing
Cranberry walnut bread paired with sautéed apples, onions and rosemary is exactly what your holiday table needs! Hello cranberry walnut apple stuffing!
Roasted butternut squash is the easiest vegan side dish you need this fall. It has a ton of flavour with just a few simple pantry staples.
With only a few ingredients, it is incredible how much flavour are packed in these 10-minute nutty green beans. Earthy green beans balance perfectly with crunchy pecans.
Quick and easy pumpkin dinner rolls are soft and fluffy, flaky and butter, and perfect to serve alongside a warm and cozy fall meal or Thanksgiving dinner.
Baked Sweet Potato Wedges are crispy, delicious, flavorful. Serve as an appetizer or side dish. They are salty, savory, and sweet, with a hint of spice.
Oven-roasted corn on the cob with homemade garlic butter is buttery, juicy, crunchy, and perfectly charred on the outside - without a grill.
12-Minute Crispy Roasted Air Fryer Brussels Sprouts
Tender and crispy roasted air fryer brussels sprouts cooks in less than 12 minutes with very little oil. It is a holiday table game changer.
Stovetop Mac and Cheese with White Cheddar
Quick and easy, creamy stovetop mac and cheese with white cheddar is a delicious and comforting one pot 20-minute meal packed with three types of cheese.
Maple Roasted Carrots with Yogurt Sauce
These maple roasted carrots with yogurt sauce are not only stunning, but they get all caramelized and crispy around the sides from the maple syrup… pure perfection!
Easy cornbread muffins just made cooking a whole lot easier and tastier! These moist and fluffy muffins are made with cornmeal, cooked corn kernels, and sweetened with honey for a burst of flavor in every bite.
How to Make Ahead
You can make many of these Christmas side dish recipes ahead of time and store in the refrigerator for a few days or in the freezer for up to 3 months, or you can prepare the ingredients and store in the refrigerator until ready to assemble and cook. Check the individual recipes for full make ahead and storing instructions.
To reheat, place any leftovers in the air fryer or the oven at 300F for 10-15 minutes until warmed through. If heating from frozen, let it thaw first and then reheat.
More Christmas Recipes
Once you have figured out the sides that you will be serving on your Christmas dinner menu, start planning the main dish and all the Christmas desserts. Some of my go to holiday mains are:
- Holiday Glazed Baked Ham
- The Best and Juiciest Whole Roast Turkey
- Dutch Oven Whole Roast Chicken
- Honey Glazed Roast Pork with Vegetables
- Easy Juicy Roasted Turkey Breast
- Garlic Rosemary Rack of Lamb
- Easy Slow Cooker Turkey Breast
Did You Make Any of These Christmas Side Dishes?
Please leave a comment and rating below, and let me know what you thought of this round up of recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Holiday Glazed Baked Ham
Easy festive holiday glazed baked ham is juicy, tender, succulent and so flavourful, coated in a brown sugar honey glaze with warm spices and baked until caramelized and golden brown. This delicious classic holiday main dish is super easy to make and the perfect way to celebrate a special occasion like Christmas or Easter.
Glazed holiday ham is surprisingly so easy to make. It may look like it is hard but it really takes just 5-10 minutes to prep. The rest of the time, the oven is doing all the work while you wait until the ham is ready. This is because the ham is already pre-smoked and fully cooked. All you are doing is adding glaze and flavour, warming it to the centre, and creating a delicious caramelized crust.
Ingredients
- bone-in ham - I used a spiral cut ham, which makes it a lot easier to slice. Man also come pre-sliced, which is super convenient.
- brown sugar
- honey
- Dijon mustard
- apple cider
- cumin powder
- ground cinnamon
You will also need a roasting pan and a meat thermometer.
How to Make the Best Holiday Glazed Baked Ham
- Prepare the ham: Add ½ cup water to the bottom of a roasting pan and place the rack on top. Place ham flat side down on top of the rack. Score the ham with a knife to make shallow cuts, about ¼-inch deep. This helps the ham soak in the sweet glaze. Cover the pan with foil to keep the ham from getting overcooked and dry.
- Bake the ham: Bake the ham covered for 2 hours in a preheated 275 F oven until the internal temperature at the thickest part registers at 135F on a meat thermometer.
- Prepare the glaze: Increase the oven temperature to 425 F. In a small bowl, combine brown sugar, honey, mustard, apple cider, cumin powder and cinnamon. Whisk until smooth, about 1 minute.
- Add the glaze in two intervals: Remove the pan from the oven and generously brush half of the glaze over the ham to coat. Return the pan to the oven and bake uncovered for 15 minutes. Then repeat, applying the remaining glaze and baking for another 15 minutes until the ham caramelizes and turns brown.
- Serve: Transfer to a serving platter and pour pan drippings on top. Slice and serve with cranberry sauce.
How to Serve Baked Ham
This holiday glazed baked ham is a showstopper piece to include on your holiday table on Christmas or Easter, along with our favourite sides such as the best creamy mashed potatoes, roasted garlic parmesan baby potatoes, sautéed garlic green beans, stovetop mac and cheese, and herb-roasted sweet potatoes. Or browse all our side dishes and find your favourite.
Tips
- How much ham per person: For bone-in ham like this, you will want to serve about ¾ lb. of ham per person, or more if you are hoping for leftovers such as creamy ham and potato soup.
- How to cook ham in the slow cooker: Place the ham into the slow cooker with half of the glaze over top. Cook on low heat for 3-4 hours. Then, transfer to a roasting pan and brush on the remaining glaze. Bake in a 425F preheated oven for 15 minutes until caramelized and browned.
- How to store: Store leftover ham in an airtight container in the refrigerator for up to 3 days.
- How to freeze: Wrap leftover ham tightly in a layer of plastic cling wrap and aluminum foil over top. Freeze for up to one month. Thaw in the refrigerator overnight.
How to Use Leftover Baked Ham
One of the best parts of big holiday dishes are the leftovers. My favourite ways to use leftover ham are:
- Pasta. Cube the leftover ham and add it to creamy alfredo with spinach and mushrooms.
- Pizza. Make ham and pineapple pizza by adding it on top of a classic easy skillet neapolitan margherita pizza along with pineapple, or try it on a salami and mushroom skillet pizza.
- Soup. Make creamy Chinese-style borscht soup with ham or try a creamy ham and potato soup.
- Casserole. Make an easy ham and potatoes au gratin for a comforting meal.
- Breakfast. Add it to an egg and potato breakfast casserole or a frittata.
More Main Course Recipes
- Honey Glazed Roast Pork with Vegetables
- Easy Juicy Roasted Turkey Breast
- Greek Lemon Garlic Whole Roast Chicken
- Easy Roast Lamb with Vegetables
- Dutch Oven Whole Roast Chicken
- The Juiciest Whole Roast Turkey
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
30 Best Christmas Dessert Recipes
Holiday baking season is the most wonderful time of the year. From Christmas cookies perfect for a holiday cookie box, to festive holiday cakes and chocolate treats to serve after an epic Christmas dinner, I am sharing my 30 most popular and favourite Christmas dessert recipes that go beyond decorated sugar cookies (but of course, sugar cookies included too).
Christmas Cookies
This gingerbread house recipe with template is easy to make, fun to decorate, and delicious - soft and chewy, yet crunchy and sturdy with crisp edges.
Christmas Sugar Cookies with Royal Icing
Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender inside. The best and festive gourmet holiday cookie.
Peppermint Macarons with festive red shells, creamy peppermint buttercream, and a white chocolate candy cane topping are the ultimate Christmas cookies.
Soft chewy ginger cookies packed with ginger, molasses, and cinnamon spice is the most warm and cozy cookie ever. These holiday cookies stay soft for days.
Classic gingerbread cookies are soft and chewy in the centre but crisp on the edges, and warmly spiced. Decorate with royal icing to complete the look on these festive holiday cookies.
Sweet buttery linzer cookies are a classic Christmas cookie with flaky shortbread and fruit jam. The perfect festive holiday treat that melts in your mouth.
Soft tender chewy chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie with a crackly crust and coated in powdered sugar.
This Christmas Crack Candy is the simplest and most delicious holiday treat you'll ever make! It's sweet, salty, crunchy, and chocolatey.
Peppermint snowball cookies are a buttery, nutty, shortbread holiday cookie that is topped with white chocolate and crushed candy canes. So festive!
Christmas Monster Cookies are soft, chewy, festive and packed with holiday cheer! Loaded with oats, peanut butter, chocolate chips, and red and green MnM's.
Soft and chewy peanut butter blossoms topped with a chocolate kiss are a classic Christmas cookie that is easy to make during the holidays or any time of year.
Sweet and nutty pecan snowball cookies (Russian tea cakes or Mexican wedding cookies) are little melt-in-your-mouth balls of buttery shortbread with nuts.
Christmas Shortbread Cookie Bites
Funfetti Christmas shortbread cookie bites are little bites of buttery melt-in-your-mouth shortbread packed with festive sprinkles for a fun holiday treat.
Snickerdoodles are a classic holiday cookie that are soft, puffy, and chewy with crisp edges and a cinnamon-sugar coating. Easy to make and easy to eat.
Thin crispy gingersnaps are a classic holiday cookie loaded with festive spices and molasses flavor. It's a no chill recipe that is quick and easy to make.
Italian rainbow cookies are delicious, colorful, fluffy, and gorgeous, made with three cake layers sandwiched in between jam and covered in chocolate.
Sweet and crunchy Peppermint Kiss Cookies are the perfect Christmas cookies made with a sugar cookie dough, real candy canes, and a peppermint kiss on top.
Italian Lemon Drop Cookies (Anginetti) are light, cake-like, classic Italian cookies with citrus flavor throughout. Quick and easy to make in 30 minutes.
No bake gingerbread truffles with white chocolate are easy to make with just 3 simple ingredients including leftover gingersnaps. Perfect for the holidays.
Pecan Pralines are sweet, rich, nutty, and crunchy candies that are so quick and easy to make. Make these melt-in-your-mouth Southern treats in 20 minutes.
More Christmas Cookies
For more Christmas cookies, browse through my 30 most popular Christmas cookies.
Christmas Cakes
Holiday Yule Log Cake (Bûche de Noël)
Holiday yule log cake (Bûche de Noël) with a chocolate sponge cake, whipped cream filling, and whipped chocolate ganache coating is a classic Christmas dessert.
This sheet pan Gingerbread Cake with a brown butter cream cheese frosting is a perfect dessert to treat your friends and family with this holiday season.
These festive Christmas Cupcakes are made of moist and fluffy vanilla funfetti cake topped with red and green buttercream frosting. So fun to make!
Peppermint Brownies are rich and decadent with a fudgy brownie base, a delicious minty chocolate ganache layer, and crushed candy canes sprinkled on top.
Gingerbread Bundt Cake with Maple Cinnamon Glaze
This showstopping festive gingerbread bundt cake with maple cinnamon glaze and pecans is moist, soft, and fluffy, and packed with warm holiday spices.
Perfect for the holidays, this super moist and tender, festive yogurt fruitcake is loaded with dried fruits and nuts for a burst of flavour in every bite.
Homemade Gingerbread Cupcakes are tender and fluffy, packed with cozy flavors, and topped with a luscious cream cheese frosting. Ready in under an hour!
This minty candy cane layered cake is a gorgeous showstopper that might just be too pretty to eat.
Pecan Pie Cheesecake takes a classic flavor to a new level with a pecan graham cracker crust, brown sugar cheesecake filling, and caramel pecan pie topping.
Sourdough Cinnamon Roll Twist Bread
Soft and fluffy sourdough cinnamon roll twist bread is buttery and layered with cinnamon sugar. Prep it the night before and freshly bake it right before serving for that fresh out of the oven experience.
Molten chocolate lava cakes are rich and fudgy with a classic gooey chocolate center that flows out like lava. So simple and easy to make.
No one will be able to resist this perfectly sweet and moist, glazed brown sugar bundt cake. Made with Greek yogurt for major decadence and richness.
Cranberry Sauce Swirl Cheesecake
Cranberry sauce swirl cheesecake is creamy, smooth, and indulgent. With a gorgeous red swirl on top, it's the perfect Christmas dessert for your next party.
Classic Madeleines are soft spongy mini cakes with a signature shell shape and dusting of sugar on top. Making French butter cakes is easier than you think!
This fudgy double chocolate loaf cake is delicious, moist, and rich. It's easy to make with a quick one-bowl batter that's ready for the oven in 10 minutes.
This moist and tender, two layer Vanilla Cake is a classic choice topped with the fluffiest, creamiest vanilla buttercream frosting. Decorate it with holiday sprinkles for Christmas!
Gingerbread Muffins with Vanilla Glaze
Festive gingerbread muffins with vanilla bean glaze are light, airy and fluffy with warm fragrant festive spices and rich molasses. A perfect holiday treat.
Cranberry Sauce Swirl Pound Cake
Leftover cranberry sauce swirl pound cake is moist and tender with swirls of cranberry sauce for a sweet and tangy burst of flavour. So easy and delicious.
Why make pie or brownies when you can have them both at once? These Pecan Pie Brownies are the perfect fall treat for any occasion - rich, sweet, indulgent.
Easy No Crust Burnt Basque Cheesecake
Easy no crust burnt Basque cheesecake is the easiest one bowl recipe. It is perfectly caramelized on the top and edges and creamy yet firm on the inside.
Christmas Pies
Old-fashioned pecan pie is a classic fall dessert with a homemade pie crust and sweet custard filling loaded with crunchy pecans - perfect for Thanksgiving. For such a fancy pie, it is actually embarrassingly easy to make.
Perfectly creamy and tart with a buttery graham cracker crust, this easy Key Lime Pie is a classic for a reason. You won't need another pie recipe again!
This Cranberry Pie features an orange-infused cranberry pie filling steeped with warm, aromatic spices, all nestled under a gorgeous lattice pie crust.
Cranberry-Apple Cobbler with Biscuits
Sweet and tart cranberry-apple cobbler with biscuits is packed with fresh fruit and a buttery biscuit topping. This holiday favourite is easy to make.
Thanksgiving just isn't the same without a slice of classic pumpkin pie. There is nothing better than a bite into that flaky crust and smooth pumpkin filling, full of those classic pumpkin spice flavours.
Homemade Banana Cream Pie is endlessly creamy with a buttery, flaky pie crust, a dreamy homemade vanilla custard, fresh banana slices, and whipped cream.
Pecan pie bars are the best and easiest way to enjoy the flavors of pecan pie but with half the effort and in a handheld bite-sized form. One of my favorite Christmas desserts.
This decadent Chocolate Pecan Pie is a twist on the classic holiday pie with a rich, dark chocolate flavor that pairs wonderfully with toasted pecans.
Pumpkin mascarpone pie is a warm and cozy holiday dessert that is incredibly easy to make with just minutes of prep work before popping into the oven.
With a buttery shortbread crust and velvety pumpkin filling, these Pumpkin Pie Bars make it easy to traditional pumpkin pie in handheld form!
Chocolate Desserts
This Peppermint Fudge is a delicious holiday treat that combines the sweetness of chocolate with the refreshing flavor of peppermint.
Dark Chocolate Raspberry Truffles
Dark chocolate raspberry truffles are so much easier to make than you think. It's as simple as combining quality chocolate, cream, raspberry jam, and cocoa.
Chocolate Peppermint Christmas Bark
Chocolate Peppermint Christmas Bark is a quick and easy no bake Christmas dessert recipe that you can make with just 4 simple ingredients and 15 minutes of prep.
Chocolate Covered Oreos are a perfect last minute treat! Level up regular Oreos with a layer of semi-sweet chocolate and a white chocolate drizzle on top.
Fudgy brownies are rich, sweet, moist, and decadent. Plus, they're easy to make in one bowl (meaning less cleanup!) and ready in about 30 minutes.
This decadent Chocolate Pecan Pie is a twist on the classic holiday pie with a rich, dark chocolate flavor that pairs wonderfully with toasted pecans.
How to Make Ahead and Store Christmas Dessert
You can make or prepare all of these Christmas dessert recipes ahead of time. You can store the cookies at room temperature for a few days and the cakes for about 1-2 days (depending on the recipe). You can also store them in the refrigerator for up to one week or in the freezer for up to 3 months. Confirm storing instructions by checking each recipe.
To reheat any of these desserts and serve them warm as if they just came out of the oven, you can warm them up in a 300F preheated oven for about 5-15 minutes. I would check on it every 5 minutes until warmed through. If heating from frozen, let it thaw first and then reheat.
More Dessert Recipes
- Cranberry Pistachio Biscotti
- Cranberry Orange Shortbread Cookies
- White Chocolate Peppermint Gingerbread Cookies
- Baked Jelly Donuts (Sufganiyot)
- Spiced Carrot Muffins
- Chocolate Chunk Peanut Butter Cookies
- Vanilla Cake Pops from Scratch
- Classic New York Cheesecake
- Chocolate Chip Banana Bread Cookies
- Lemon Loaf with Lemon Glaze
- The Best Soft and Chewy Peanut Butter Cookies
Did You Make Any of These Christmas Dessert Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Christmas Sugar Cookies with Royal Icing
Festive Christmas sugar cookies with royal icing are golden brown and crisp on the outside, but soft and tender on the inside. They are decorated with a meringue-based royal icing to make the perfect gourmet Christmas cookies.
One of my favourite holiday traditions is baking and decorating these Christmas sugar cookies with royal icing for all my family and friends, especially as part of a holiday cookie box. Some of my other favourite Christmas cookies to include are linzer cookies, chocolate crinkle cookies, soft and chewy ginger cookies, jam-filled thumbprint cookies, peanut butter blossoms, and pecan snowball cookies.
What You Need
You will need the following ingredients to make Christmas sugar cookies with royal icing:
- unsalted butter - I prefer unsalted butter for this recipe. However, you could also use salted butter, but then leave out the extra salt int he recipe.
- granulated sugar
- egg
- vanilla extract
- baking powder
- salt
- all-purpose flour
- royal icing - made with confectioners' sugar, meringue powder, water, vanilla extract.
- gel food colouring - optional, if you want to decorate the cookies with different colours.
Kitchen Tools and Equipment
You will also need the following kitchen tools and equipment:
- measuring cups and spoons
- mixing bowls
- hand mixer or stand mixer
- rolling pin
- Christmas cookie cutters
- half sheet baking pan and silicone baking mat (or parchment paper)
- wire cooling rack
- piping bags with couplers and round piping tips or a squeeze bottle
How to Make the Best Christmas Sugar Cookies
- Combine the wet ingredients: In a large mixing bowl, cream butter and sugar together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat until combined.
- Add dry ingredients: Turn the mixer to low speed and add baking powder and salt. Gradually add flour and mix until combined.
- Chill the dough: Form the dough into a ball and wrap it tightly in plastic cling wrap. Freeze for 30 minutes or refrigerate until firm (at least 1 hour, up to overnight).
- Roll the dough and cut out cookies: Remove the dough from refrigerator and let it sit at room temperature for 5-10 minutes. On a lightly floured surface, use a rolling pin to roll the dough out until it is ¼-inch thick. Use Christmas cookie cutters to cut out cookie shapes. Transfer the cookies onto a half sheet baking pan lined with parchment paper or a silicone mat, placing them 1-inch apart. Re-roll any scraps and repeat to cut out more cookies.
- Bake: Bake the cookies at 350 F preheated oven for 8-10 minutes, until the edges start to turn golden brown. Let the cookies cook for a couple minutes on the baking sheet, then transfer them to a wire cooling rack to cool completely.
How to Make Easy Royal Icing for Christmas Sugar Cookies
Once you have made the Christmas sugar cookies and allowed them to cool completely, you are ready to start making the royal icing. Traditionally, royal icing is made with raw egg whites, but you can actually use meringue powder in place of the egg whites (as we did) and still get icing that hardens beautifully with the same taste, texture and consistency as royal icing.
Here is what you need to do:
- Combine ingredients: In a medium mixing bowl, combine confectioners' sugar with meringue powder. Add water and vanilla extract and beat with a hand mixer on medium-high speed, until smooth. If you find that the icing is too thick, add a little water (a teaspoon at a time). If you find the icing too thin, add a little more sugar.
- Add colour: To colour the icing, add gel food colouring. You can also use liquid food colouring, but this will have a slight effect on the consistency of the icing. You may need to add a little more sugar to get the consistency right.
PRO TIP: Once you have made the icing, I would suggest dividing it into smaller portions so that you can mix a few different colours. Note that when you are not using the icing, cover the bowl with a wet towel to prevent it from drying out.
How to Decorate Sugar Cookies with Royal Icing
- Outline the base colour on the sugar cookie, leaving about â…›-inch from the edge. This is called "dam". You can use a fine round tip or a larger one, depending on how defined you want the edges.
- Fill in the base colour using a larger tip. This is called "flood". Allow the base to dry enough so that when you add icing on top, it won't smudge. It doesn't have to be fully set, but set enough, about 20-30 minutes.
- Use a fine round tip to create any small details on top of the base colour, or to create a border around the cookie.
- Add sprinkles (if using).
How to Store Sugar Cookies
- How to store: Store sugar cookies in a single layer in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
- How to freeze: Sugar cookies freeze beautifully. Store them in an airtight container, layered in between pieces of parchment paper and store in the freezer for up to 3 months.
Tips
- Plan ahead. You will need to plan ahead and give yourself enough time when making these cookies. The entire process spans over the course of a several hours, up to a day:
- the cookies need to completely cool before icing for at least a few hours. Otherwise the icing will get too runny from the warm cookies and won't set properly.
- the icing needs a few hours, up to a day, to completely set and harden, otherwise it can easily get smudged when storing, handling, or transporting. If adding multiple layers of icing, you need to allow the bottom layer to dry first, at least 30 minutes.
- If not using royal icing. If you decide not to decorate the cookies with icing, then you don't need to plan too far ahead or wait for the cookies to cool down or set. These cookies taste great both plain or iced.
More Cookie Recipes
- Soft and Chewy White Chocolate Cranberry Cookies
- Jam-filled Thumbprint Cookies with Almond Glaze
- The Best Soft and Chewy Peanut Butter Cookies
- Chocolate Chip Banana Bread Cookies
- Chocolate-Dipped Shortbread Heart Cookies
- The Best Chewy Chocolate Chip Oatmeal Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This post was originally published in 2015. It has been completely updated with new photographs and helpful tips.
50 Best Christmas Breakfast and Brunch Recipes
Christmas morning is all about spending time with family, enjoying a holiday worthy breakfast and brunch, opening presents, and partaking in your cherished holiday traditions (hello Christmas movie marathon!). Today, I am sharing my 50 most popular and best Christmas breakfast and brunch recipes to help you start the holiday right. From savoury make-ahead casseroles, to sweet baked goods, to quick savoury dishes, I have got you covered with so many family-favourite recipes to choose from.
Best Christmas Breakfast and Brunch Recipes
Gingerbread Cinnamon Rolls are made with a rich gingerbread filling and topped with cream cheese frosting. Best Christmas breakfast and brunch treat ever!
Baked Gingerbread French Toast Casserole
Festive baked gingerbread french toast casserole with cranberries is soft on the inside and crispy outside. The best holiday breakfast on Christmas morning.
Egg and Potato Breakfast Casserole
Make this easy make-ahead egg and potato breakfast casserole by simply combining all the ingredients into a casserole dish, pop it in the oven and let it do its thing.
This pull-apart star bread is a beautiful, buttery, sugary, and delicious holiday bread that tastes as good as it looks and is actually easy to make.
Easy cranberry sauce oat bars with a buttery crust, cranberry sauce filling, and crumbly pecan oat topping is the best way to use leftover cranberry sauce.
The Best Old Fashioned Pancakes are soft, tender, fluffy, and so easy to make. Ready in 15 minutes and perfect for lazy Sunday mornings!
Gingerbread Muffins with Vanilla Bean Glaze
Festive gingerbread muffins with vanilla bean glaze are light, airy and fluffy with warm fragrant festive spices and rich molasses. A perfect treat for Christmas breakfast and brunch.
Soft and fluffy skillet cinnamon rolls are filled with classic cinnamon sugar and topped with homemade cream cheese icing. Sweet, buttery, and delicious.
This Classic French Toast is light and fluffy, crisp and browned on the edges, and so delicious. The best part? Breakfast is ready in under 15 minutes.
Breakfast Potatoes are crispy on the outside while soft and tender inside. These skillet potatoes are delicious, flavorful, and ready in 30 minutes.
Sourdough Cinnamon Roll Twist Bread
Soft and fluffy sourdough cinnamon roll twist bread is buttery and layered with cinnamon sugar. Prep it the night before and freshly bake it for breakfast.
Breakfast Strata is a hearty baked casserole dish loaded with bread, eggs, ham, cheese, and veggies that will keep you full until lunchtime.
Cranberry Scones with Orange Glaze
Cranberry Scones with Orange Glaze are a quick and easy holiday brunch recipe that is flavorful and flaky. They're soft and moist inside yet crisp outside. The perfect Christmas morning breakfast.
Cinnamon Apple Baked Oatmeal is a delicious, filling make-ahead breakfast for fall - loaded with chewy oats, tender apples, crunchy walnuts, and cinnamon.
Soft and fluffy gingerbread pancakes are festive and loaded with holiday spices for the perfect breakfast on a winter morning or Christmas Day.
Oat Porridge is a healthy, delicious breakfast that's warm, comforting, cozy, and great for all ages. A quick easy recipe to warm you up on Christmas morning.
These crispy Hash Browns have a crisp, golden exterior and are soft inside - the defining features of a good hash brown. Make in just 20 minutes!
Monkey Bread is a delicious pull apart breakfast pastry made with a super soft dough coated in cinnamon sugar and topped with homemade caramel sauce.
Soft and fluffy, pumpkin cinnamon rolls are packed with pumpkin, layered with pumpkin spice, and topped with cream cheese icing.
When you combine walnuts, raisins and dried fruit in a nutty banana bread, the result is a tender and moist loaf that is truly irresistible.
Nutella crepes with berries are sweet and indulgent. These French pancakes are an easy to make blender recipe that will have you craving breakfast all day.
Healthy Apple Pie Fall Smoothie
Healthy Apple Pie Fall Smoothie is quick and easy to make in minutes, delicious and nutritious, and tastes like apple pie - without the calories.
Caprese Frittata is light and fluffy, laced with fresh basil and topped with melted mozzarella cheese and blistered balsamic tomatoes. Ready in 10 minutes! A go-to breakfast for easy entertaining.
Buttery, soft and moist, cranberry yogurt muffins are packed with tarty and sweet cranberries in every single bite. Great for breakfast, snack or dessert.
Soft fluffy applesauce pancakes is the best fall breakfast, loaded with leftover applesauce, hint of cinnamon, and a delicious caramel apple topping. It is the perfect Christmas morning breakfast.
Gingerbread Bundt Cake with Maple Cinnamon Glaze
This showstopping festive gingerbread bundt cake with maple cinnamon glaze and pecans is moist, soft, and fluffy, and packed with warm holiday spices.
Quick and Easy Butter Croissants
Quick and easy butter croissants are flaky, buttery, airy, and authentic, and are made in the fraction of the time using a special simplified technique.
Avocado Toast with Egg is the perfect recipe to make for breakfast when you are short on time but looking for something delicious, healthy, and nutritious.
Savoury Chive Pancakes with Sourdough Starter
Don't let your sourdough starter go to waste, use your discard to make this easy one bowl recipe for crispy, light and fluffy, savoury chive pancakes.
Cranberry Sauce Swirl Pound Cake
Leftover cranberry sauce swirl pound cake is moist and tender with swirls of cranberry sauce for a sweet and tangy burst of flavour. So easy and delicious.
Potato Galette with Arugula and Crème Fraîche
Potato galette with arugula and crème fraîche is a rich, light, and delicious savoury tart to serve for breakfast, lunch, or dinner. A total crowd-pleaser.
Mini Pancakes (Silver Dollar Pancakes)
Mini Pancakes (Silver Dollar Pancakes) are the fluffy, fun-sized version of classic pancakes. They're easy to make using a handful of everyday ingredients.
Brioche bread is a buttery, soft and pillowy pastry-like bread rich in flavour with a beautiful golden brown crust. Made with 20 minutes of prep work.
Festive cranberry pistachio biscotti are crunchy, delicious, and perfect for dunking. This Italian cookie is easy to make with warm holiday flavours.
Quick and easy gingerbread granola with nuts, cranberries and warm winter spices is vegan, gluten-free, and refined sugar-free. The best Christmas snack.
Spring vegetable frittata is a delicious breakfast or served at any time of the day. It's a one-pan meal that starts on the stove and moves to the oven.
Roasted Asparagus with Poached Eggs
Roasted asparagus with poached eggs is a match made in food heaven. Serve this topped with fresh herbs and lots of black pepper for a classy, elevated brunch dish that will leave you feeling light, but completely satisfied.
This green smoothie bowl is healthy, delicious, and nutritious. It's quick and easy to make in just minutes, for a quick energy boost to start the day.
Cinnamon Raisin Challah Bread with Almonds
Sweet cinnamon raisin challah bread is airy, soft and fluffy with a beautiful golden crust coated with almonds. It is braided and baked in a loaf pan.
Mediterranean Scrambled Eggs with spinach, tomato, and feta is loaded with flavor and a quick and easy breakfast to make in under 10 minutes (with prep!). All that red, green and white make it perfect for Christmas breakfast and brunch.
Easy homemade apple turnovers are the perfect fall treat -- stuffed with tender apples and cinnamon and wrapped in crispy, flakey, buttery crust.
Cranberry Sauce Muffins with Oat Streusel Topping
Don't throw away leftover cranberry sauce, instead create leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert.
Spinach and Feta Quiche with Cauliflower Crust
Spinach and feta quiche is healthy and gluten-free with a keto cauliflower crust and savoury vegetarian filling. The perfect breakfast to give you the energy to do all the things you want to do on Christmas morning.
Easy Homemade Everything Bagels
Easy homemade everything bagels with a signature everything bagel seasoning blend on top are just like bakery-style bagels and so easy to make at home.
Chia Seed Pudding is creamy, delicious, and healthy, loaded with protein, fiber, antioxidants, and healthy fats. Plus, it's easy to make with 3 ingredients.
Healthy banana bread is delicious and moist and contains no refined sugar or butter. Quick and easy to make with 10 minutes prep and few pantry staples.
Quick and easy Starbucks inspired mini glazed pumpkin scones are the perfect little fall treat packed with pumpkin flavour and topped with two sweet glazes.
Shakshuka is a quick and easy, one-pan Middle Eastern classic with a savory saucy tomato-vegetable base and perfectly poached eggs on top.
Triple berry french toast with warm slices of bread, creamy egg mixture, an overload of berries, and drizzled maple syrup on top... should I even continue?
Beautiful three-strand braided loaves of easy challah bread are light, soft and fluffy, with a golden brown crust. Rich in flavour and slightly sweet.
Perfect for the holidays, this super moist and tender, festive yogurt fruitcake is loaded with dried fruits and nuts for a burst of flavour in every bite.
Carrot cake muffins are moist, light, chewy and full of carrots which means breakfast this week is healthy! Carrot muffins are great for meal prep too.
The best egg salad sandwich is a quick and easy picnic classic loaded with perfect hard-boiled eggs, mayonnaise, a touch of dijon mustard and green onions.
This Summer Fruit Salad is colorful, delicious, and naturally sweet (no processed sugar!). It's easy to make with fresh fruit tossed in a homemade dressing.
This butternut squash galette (free-form tart) is the perfect meal any time of day! Serve it with a fried egg for breakfast or alongside a big salad for lunch or dinner.
Whole wheat cranberry bread is chewy, fluffy and airy, packed with dried cranberries and seeds, and has a perfect crunchy crust topped with oats and seeds. The perfect toast to serve on Christmas morning.
Peanut Butter Banana Toast is an incredibly simple yet healthy breakfast that's ready in a just 5 minutes. It's quick, satisfying, and protein-packed.
Make Christmas morning a little easier by prepping this delicious and easy cinnamon apple granola aka apple pie granola ahead of time and I promise you'll never buy store-bought again.
With layers of scrambled eggs, melty cheese, fresh tomato, creamy avocado, and peppery arugula, this Breakfast Bagel is a perfect way to start your day.
Baked Jelly Donuts with Strawberry Jam
These melt-in-your-mouth, homemade baked jelly donuts, coated in sugar and filled with sweet strawberry jam, are so soft, fluffy, spongy and airy.
Fluffy soft and moist, these are the best banana chocolate chip muffins ever. Prep this easy one bowl recipe in less than 10 minutes with a few ingredients.
Flaky, fluffy, buttery, and soft, these easy homemade biscuits come together with only a handful of ingredients you already have at home.
No one will be able to resist this perfectly sweet and moist, glazed brown sugar bundt cake. Made with Greek yogurt for major decadence and richness.
Glazed lemon blueberry scones are total breakfast goals. Blueberries and lemon partner together in a light, tender and flakey scone, drizzled with a sweet lemon glaze that is nothing short of impressive.
Layer fresh fruits, creamy Greek yogurt and crunchy granola to make this fruit and yogurt parfait for a delicious and healthy breakfast or a simple snack.
Chewy Peanut Butter Granola Bars
Chewy chocolate chip peanut butter granola bars are healthy, vegan, gluten-free, and refined sugar-free. Prep them in just 10 minutes to snack on for weeks.
Fruit and nut sourdough bread is chewy and airy with a crunchy crackly crust is so delicious, packed with dried figs, raisins, walnuts, and seeds.
Wholesome and healthy pumpkin energy bites are a delicious, gluten-free and vegan alternative to pumpkin pie. Easy to whip up with just 15 minutes prep.
Inspired by Starbucks lemon loaf, this moist, homemade lemon loaf with lemon glaze has the perfect balance between sweet and tangy, and so so flavourful.
These pecan toffee bars combine the flavours of shortbread topped with crunchy nuts to create magic. Prepped in under 10 minutes with only 6 ingredients.
Cinnamon Apple Oatmeal Muffins
Cinnamon Apple Oatmeal Muffins are fast, easy and delicious- loaded with apples, oats, and fall spices. A quick nutritious bite for breakfast or snack time.
Quick and easy pumpkin pie granola packed with oats, pumpkin, pumpkin spice, and nuts, is vegan, gluten-free, and refined sugar-free. The best snack.
Christmas Morning Brunch Tips
- Plan your menu ahead of time. You can prepare a lot of these recipes in advance (such as all the baked goods), and stored in an airtight container for a few days at room temperature or in the refrigerator. Some of these breakfast items can also be made much further in advance and frozen, according to recipe directions.
- Prep your ingredients. If you aren't able to make something completely in advance (I hear you, cinnamon rolls just taste different fresh out of the oven) then prepare as much as you can ahead of time, whether that is chopping ingredients, making a dough, or prepping the dish and storing in the refrigerator until ready for the oven. Any little bit that you can prepare in advance will make things go much more smoothly. Being relaxed on Christmas Day and enjoying the time with family is what it is all about.
- Set the table the night before. Take out all the festive plates, mugs, flatware, placemats, and napkins and set the table the night before. It's one less thing to worry about on Christmas Day.
Did You Make Any of These Christmas Breakfast and Brunch Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of Christmas breakfast and brunch recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Baked Gingerbread French Toast Casserole
Festive baked gingerbread french toast casserole with cubed crusty bread, custard with warm gingerbread spices, and orange soaked cranberries, is baked until golden brown and crispy. It's soft and tender on the inside, and crispy and firm on the outside. This baked french toast is the perfect make-ahead holiday breakfast or brunch on Christmas morning or any cold winter morning to warm you right up and make your holiday season extra special and memorable.
Is it too early to talk about breakfast on Christmas morning? I feel that once December rolls around, it's time to bring out the decor, pick up last minute gifts, and start meal prepping, especially with all things gingerbread. Like this gingerbread bundt cake with maple cinnamon glaze, gingerbread muffins with vanilla bean glaze, or gingerbread linzer cookies with white chocolate.
Ingredients
To make this baked gingerbread french toast, you will need:
- eggs
- heavy cream
- gingerbread spices - ground cinnamon, ground ginger, all-spice blend, ground cloves, and ground nutmeg.
- salt
- bread - try a crusty homemade French baguette or other dense loaf that you would love to bring the classic gingerbread flavour you love to breakfast. Some other bread that work well are challah or brioche.
- dried cranberries soaked in orange juice - dried cranberries that have been rehydrated with orange juice for a little something extra. The flavours work amazingly and add a nice contrast in texture.
- orange juice
- for serving - maple syrup and confectioners' sugar.
You will also need a 9x13 baking pan.
How to Make the Best Baked Gingerbread French Toast Casserole
You will have one very happy family with a festive breakfast like this. The best part is that it really doesn't take that much effort to put this gingerbread french toast casserole together. It's easy to make in the morning or prepare it the night before.
- Make the custard. In a large bowl, whisk together eggs, heavy cream, cinnamon, ginger, all spice, cloves, nutmeg, and salt until smooth.
- Soak the bread. Place cubed bread in a large mixing bowl, then pour custard mixture on top. Stir to combine, and let sit for 30 minutes (up to overnight), tossing once halfway through.
- Soak the cranberries. Meanwhile, soak cranberries in a small bowl with orange juice for 10 minutes, then drain.
- Assemble. Spray a 9x13-inch baking pan with non-stick baking spray. Pour in bread and custard mixture and sprinkle on cranberries on top, dispersing evenly.
- Bake. Bake in a 350 F oven for 25 minutes or until golden brown and crispy. Serve warm with a dusting of powdered sugar and/or a drizzle of maple syrup on top.
How to Store Baked Gingerbread French Toast Casserole and Make Ahead
- Make ahead instructions: To make bake gingerbread french toast a day ahead, transfer the large mixing bowl with soaked bread into the refrigerator, cover and store overnight
- How to store:Â Cover or store in an airtight container in the refrigerator for up to 2 days.
- How to reheat: Reheat in the microwave for about one minute or in a 350F preheated oven for 10-15 minutes until warmed through.
More Breakfast Recipes
- Triple Berry French Toast
- Egg and Potato Breakfast Casserole
- Pumpkin Cinnamon Rolls
- Gingerbread Muffins with Vanilla Bean Glaze
- Cranberry Yogurt Muffins
- Cranberry Scones with Orange Glaze
- Whole Wheat Cranberry Bread
Tried this recipe?
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Cranberry Orange Shortbread Cookies
Cranberry orange shortbread cookies are classic sweet and buttery shortbread cookies with a major upgrade, packed with dried cranberries and fresh orange zest for a burst of flavour in every bite. These melt-in-your-mouth cookies are rolled, sliced and baked. They are the perfect cookie to add to your Christmas holiday baking list.
Every year, our kitchen literally turns into a holiday cookie factory. My favourite tradition is making cute holiday cookie boxes to gift to family and friends. I always bake the classics and like to throw in some new ones into the mix, and there always has to be shortbread in some form. Some of my other favourites to include are linzer cookies, Christmas sugar cookies, soft and chewy ginger cookies, chocolate crinkle cookies, peanut butter thumbprint cookies and gingerbread linzer cookies.
Ingredients
- butter
- Confectioner's sugar - this creates a melt-in-your-mouth cookie. You could also use granulated sugar for the same taste, but the texture will not be the same.
- all-purpose flour
- pure vanilla extract
- orange zest
- dried cranberries
- salt
You will also need measuring cups and spoons (or a kitchen scale for the most accurate measurements), mixing bowl, large half sheet baking pan, and wire cooling rack.
How to Make the Best Cranberry Orange Shortbread Cookies
- Make the shortbread dough: Cream the butter and sugar together using a stand mixer or hand mixer on medium speed until light and fluffy, about 2 minutes. Add vanilla, orange zest, and salt and beat until incorporated. Add flour and cranberries and beat until mixture forms into a dough.
- Shape the dough into a log: Use your hands to shape the dough into a ball. The dough will be slightly dry, but it will soften up as you work with it. Then, roll the dough into a log, 2-inches in diameter. You can roll it out thicker but then you will get less cookies out of it. You can also do this in two batches to make it easier to work with two smaller logs.
- Chill the dough: Wrap the log tightly with plastic cling wrap and refrigerate for 2 hours, up to overnight.
- Slice and bake: Cut the dough into ¼-inch to ½-inch slices, and place 1-inch apart on a half sheet baking pan lined with a silicone baking mat or parchment paper.
- Bake: Bake in a 350 F preheated oven for 10-12 minutes until just starting to brown on the edges.
- Cool: Allow cookies to cool in the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
How to Store Shortbread
- At room temperature: Store in an airtight container at room temperature for up to 3 days.
- In the refrigerator: Store in an airtight container in the refrigerator for up to one week.
- In the freezer: To freeze, arrange them in a single layer in an airtight container. Then add a layer of parchment paper and place another layer of shortbread cookies on top.
- How to freeze before baking: Wrap the dough tightly in plastic wrap and then in a freezer bag and freeze for up to 2-3 months. When ready to bake, allow them to thaw in the refrigerator overnight before slicing and completing recipe as written.
More Cookie Recipes
- Cranberry Pistachio Biscotti
- Linzer Cookies
- Soft and Chewy Ginger Cookies
- Chocolate Crinkle Cookies
- Chocolate-Dipped Shortbread Heart Cookies
- Carrot Cake Shortbread Cookies
- Soft and Chewy White Chocolate Cranberry Cookies
- Christmas Sugar Cookies with Royal Icing
- Chocolate Chunk Peanut Butter Cookies
Tried this recipe?
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Holiday Yule Log Cake (Bûche de Noël)
This classic holiday yule log cake (Bûche de Noël) is made with a tender and light chocolate sponge cake rolled and filled with an easy whipped cream filling, and coated in a rich whipped chocolate ganache. This beautiful traditional Christmas cake is styled to look like a log. It's a delicious festive treat that makes the perfect centrepiece on your holiday dessert table and is almost too pretty to eat.
What is a Yule Log Cake?
A holiday yule log cake, also known as a "Bûche de Noël" in French, is an old Christmas tradition that dates back to the 19th century in France. In the medieval times, families would gather and burn a yule log on Christmas Eve to to bring good luck. This yule log cake now represents that custom.
Ingredients
To make this fancy Christmas holiday yule log cake, you will need the following ingredients:
- all-purpose flour
- cornstarch - this key ingredient makes the cake soft and tender.
- cocoa powder
- salt
- eggs - divided into yolks and egg whites. The eggs whites will be beat separately and folded in, which creates a light spongy type of cake.
- granulated sugar
- vanilla extract
- whipped cream filling - made with heavy cream, confectioners' sugar, and vanilla extract.
- whipped chocolate ganache topping - semi-sweet chocolate and heavy cream.
You will also need measuring cups and spoons (or a kitchen scale for the most accurate measurements), hand mixer or stand mixer, mixing bowls, half sheet baking pan, parchment paper, dish towel, and a small saucepan.
How to Make the Best Holiday Yule Log Cake (Bûche de Noël)
Step 1: Make the Cake
- Prep: Preheat oven to 400°F. Spray a half sheet baking pan (17x12-inches) with nonstick spray and line it with parchment paper. Spray the parchment paper with nonstick spray.
- Combine dry ingredients: In a medium mixing bowl, whisk together flour, cornstarch, cocoa powder, and salt. Set aside.
- Combine wet ingredients: Use a stand mixer or hand mixer to combine egg yolks, all but 2 tablespoons of sugar (set aside to be used with the egg whites), and vanilla in a large bowl. Beat together mixer on high speed until thick, fluffy and very pale yellow, about 4-5 minutes.
- Add dry ingredients to wet ingredients: Sift in half the dry ingredients into the bowl, and fold it in with a silicone spatula until just incorporated. Repeat with the remaining half of dry ingredients.
- Beat egg whites: In a medium bowl, beat egg whites on medium speed until soft peaks form, about 1-2 minutes. Gradually add in the remaining 2 tablespoons of sugar and beat on high speed until stiff peaks form, about 3-4 minutes.
- Fold in egg whites: Fold the egg whites into the batter using a silicone spatula, until just incorporated. Avoid overmixing and deflating the egg whites.
- Bake: Carefully pour the batter into the prepared half sheet baking pan and gently spread it out using a small icing spatula. Bake for 8-10 minutes. The cake is done when it springs back when lightly poked with your finger and a toothpick comes out clean.
Step 2: Roll the Cake
Once the cake is done, it will look a little puffed up and bubbly on the top. It will shrink down within a minute. Let it sit for a minute or two, then immediately run a small icing spatula or knife around the edges of the pan to loosen the cake.
Sift some confectioners' sugar on top to cover the cake. Flip the cake over onto a clean kitchen towel placed on the counter. Remove the parchment paper which was originally lining the baking pan. Sift the newly exposed side of the cake with confectioners' sugar. This will help prevent the cake from sticking to the towel when rolled.
Slowly and gently roll the cake from the narrow end with the towel until the entire cake is rolled and completely covered in the towel. The cake will be warm when first rolled. Allow the rolled up cake to cool completely in the towel, about one hour, up to overnight.
Step 3: Filling the Cake with Whipped Cream
Use a stand mixer or hand mixer to whip the heavy cream with confectionary sugar and vanilla on medium speed until medium peaks form, about 2-3 minutes. Store in the refrigerator until ready to use.
When the cake has cooled down completely, gently and very slowly unroll the cake. Using a small icing spatula, carefully spread the whipped cream evenly on top of the cake, leaving a 1-inch border uncovered around the cake.
Carefully and slowly roll the cake back up without the dish towel. Cover tightly with plastic cling wrap and refrigerate for at least 1 hour, up to overnight, to firm up before adding the whipped ganache topping.
Step 4: Make the Whipped Chocolate Ganache
Place chopped chocolate into a medium bowl. Heat the heavy cream in a small saucepan until it begins to simmer. Immediately remove from heat before it begins to boil. Pour hot cream over top of the chopped chocolate, and let it sit for 5 minutes to allow it to soften the chocolate. Then use a spoon to slowly stir until completely combined. Allow the ganache to cool down and thicken uncovered in the refrigerator for 20 minutes.
Once the ganache has cooled down and is firm (but still soft), use a hand mixer to whip it on medium-high speed until fluffy, about 3-4 minutes.
Step 5: Create a Yule Log Branch and Coat Cake with Whipped Ganache
Remove the cake from the refrigerator and carefully remove the plastic cling wrap. Leave the yule log cake in tact and cut ½-inch from each side to make the edges even. You can also cut 4-inches off of one end of the yule log cake on angle and place it on the side of the roll to look like a tree branch.
Cover the cake with the whipped ganache and spread evenly using a small icing spatula. Draw lines using a fork to give it a wooden texture look like tree bark.
How to Store a Holiday Yule Log Cake
- To store in the refrigerator: Loosely cover the yule log cake with plastic cling wrap and store in the refrigerator for up to 3 days.
- To store in the freezer: Place the yule log cake on a parchment-lined baking sheet until completely frozen, about 2 hours. Then, tightly wrap it in plastic cling film and a layer of aluminum foil. Freeze for up to 3 months. To serve, allow it to thaw overnight in the refrigerator or for a few hours at room temperature.
Tips
- Do not overbake the cake. The cake is quite thin so keep a close eye on it. Take it out as soon as it is done. If you overbake it, it will be dry and crack as it rolls.
- Immediately roll the cake. Let the cake to sit for a minute or two, then immediately flip it over and gently and slowly roll. Otherwise, it will dry be too hard to roll without cracking.
- Dust the cake before rolling. Generously dust the cake on both sides before you start rolling it with the dish towel. Otherwise, the cake will stick to the towel and can tear when unrolling it.
More Holiday Cake Recipes
- Gingerbread Bundt Cake with Maple Cinnamon Glaze
- Festive Yogurt Fruitcake
- Cranberry Sauce Swirl Pound Cake
- Caramel Pecan Pie Cheesecake Bars
- Double Chocolate Loaf Cake
- Gingerbread Muffins with Vanilla Bean Glaze
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This post was originally published in 2017. It has been completely updated with new photographs, tweaks to the recipe, and tips.
Glazed Honey Balsamic Pork Chops
Quick and easy, glazed honey balsamic pork chops are super tender, juicy, and succulent seared in fresh thyme and coated with a delicious honey balsamic sauce. This flavourful comforting dinner can be made in under 30 minutes, including prep. It's the best family favourite weeknight meal.
If you like our honey glazed roast pork, then these pork chops are a delicious and faster alternative to satisfy your cravings. There are so many vegetable sides that you can serve this with. Some of my favourites are roasted garlic parmesan baby potatoes, creamy mashed potatoes or garlic mashed cauliflower and sautéed garlic mushrooms.
Ingredients
- vegetable oil
- pork chops - 5-6 pork chops, about 1.5 lbs. total.
- salt and pepper
- all purpose flour - for dredging the pork chops to create a tasty golden crust on the outside and helps keep the pork chops moist.
- thyme - adding a few sprigs of thyme when searing the pork provides a subtle fragrance and flavour, which balances very well with the savoury pork chops.
- honey balsamic glaze - made with balsamic vinegar, honey, soy sauce, flour (to thicken the sauce) and sautéed garlic.
- cilantro - to garnish on top (optional).
You will also need a shallow saucepan or cast-iron skillet and a meat thermometer.
How to Make the Best Glazed Honey Balsamic Pork Chops
- Season and dredge the pork chops: Generously season both sides of each pork chop with salt and pepper. Place flour into a shallow bowl and dip the pork chops in to fully and evenly coat on both sides. Set aside on a place.
- Sear the pork chops: Heat oil in a large shallow saucepan over medium high for 2 minutes until the hot oil sizzles and shimmers. Add the pork chops and sprigs of thyme. Sear the pork chops for about 5 minutes per side until golden brown and fully cooked through, when the internal temperature on a meat thermometer reaches 145 F. Remove the pork chops and thyme from the pan, and set aside on a plate.
- Make the honey balsamic glaze: In a small bowl, whisk together balsamic vinegar, honey, soy sauce and flour (you can use leftover flour from the shallow bowl that was used to coat the pork chops initially). In the same saucepan used for the pork chops, turn the heat down to low and sauté garlic until fragrant, about 1 minute. Stir in the sauce and bring to a simmer until smooth and thickened to a desired consistency, about 2-3 minutes. Stir continuously to prevent the sauce from going lumpy.
- Toss pork chops in the glaze: Return the pork chops to the pan and toss well to coat. Cook the pork chops with the sauce for another minute, then remove from heat and garnish with cilantro.
Tips
- Use a digital thermometer. A digital meat thermometer is very useful when cooking pork or any kind of meat. It ensures that you never end up with undercooked or overcooked meat. Simply insert the thermometer halfway inside the meat to get a quick measurement. Once it reads 145F, remove the pork chops from the pan.
- How to store. Store pork chops along with any leftover glaze in an airtight container for up to 3 days in the refrigerator. To reheat, place in a saucepan and heat on the stove over medium-heat until heated through.
More Quick and Easy Dinner Recipes
- Creamy Lemon Chicken Piccata
- Cheesy Tortellini and Sausage Bake
- Stovetop Mac and Cheese with White Cheddar
- Baked Maple Salmon
- Sheet Pan Curry Chicken and Vegetables
- Creamy Tortellini Soup with Sausage
Tried this recipe?
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Gingerbread Linzer Cookies with White Chocolate
Gingerbread linzer cookies with white chocolate have two layers of soft and buttery gingerbread shortbread held together with a layer of white chocolate ganache, and lightly dusted with confectioners' sugar on top. They are warmly spiced with ginger and cinnamon and have a rich dose of molasses to keep them soft and chewy for days. This gingerbread twist on regular shortbread linzer cookies makes them the perfect holiday cookie.
Gingerbread linzer cookies with white chocolate ganache would be perfect in a holiday cookie box for family and friends, along with some of my other favourite Christmas cookies like jam-filled thumbprint cookies, Christmas sugar cookies, soft and chewy ginger cookies, chocolate crinkle cookies and cranberry pistachio biscotti.
Ingredients
- butter
- brown sugar
- pure vanilla extract
- molasses
- all-purpose flour
- ground ginger
- ground cinnamon
- salt
- confectioners' sugar - for dusting on top.
- white chocolate ganache - made with white chocolate and heavy cream.
You will also need measuring cups and spoons (or use a kitchen scale like I do for the most accurate measurements), mixing bowl, hand mixer (or stand mixer), rolling pin, linzer cookie cutters, half sheet baking pan, silicone baking mat, and wire cooling rack.
How to Make the Best Gingerbread Linzer Cookies with White Chocolate Ganache
- Make the dough: In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed. Add vanilla and molasses and continue to beat until fully incorporated. In a medium mixing bowl, whisk together flour, ginger, cinnamon and salt, then gradually add it to the wet ingredients, and mix until your mixture forms flour, and mix until your mixture forms into a dough mass.
- Shape the dough and chill: Use your hands to form the dough into a ball (the dough will be slightly sticky). Place into the centre of a large piece of plastic cling wrap. Use your hands to flatten it into a disc and wrap it up tightly in the cling wrap. Chill in the refrigerator for 30 minutes up to overnight.
- Cut out the cookies: Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use 2-inch linzer cookie cutters to cut out the cookies. On half of the cookies, use a smaller cookie cutter to cut shapes in the center of the cookie. Remove the smaller cookie shapes and roll them together with the scraps to cut out more cookies.
- Second chill: Place the cookies an inch apart on half sheet baking pan lined with a silicone baking mat or parchment paper, and chill in the refrigerator for another 10 minutes, while the oven is preheating to 350 F.
- Bake: Bake the cookies for 10 minutes, or until edges just start to brown. The cookies will be slightly soft when touched. Allow the cookies to cool on the baking sheet for 5-10 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.
- Make white chocolate ganache: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer (do not let it boil). Remove from heat and pour over a bowl of chocolate chips. Let it sit for 5 minutes. Then, stir slowly until combined and chocolate has melted. Refrigerate for 10-15 minute until cooled and thickened.
How to Assemble Linzer Cookies
- Dust confectioners' sugar on the cookies that have the center cut out.
- Place 1 teaspoon full of chocolate ganache on the bottom halves of each cookie (the cookies that do not have the center cut out).
- Carefully place the tops of the cookies on the chocolatey bottoms. Be careful not to smudge the sugar on top. You can fill the open centers with more ganache using a piping bag with a fine round tip.
Storing and Freezing Instructions
- How to store: Store in a single layer in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
- How to freeze: To freeze unassembled gingerbread linzer cookies, arrange them in a single layer in an airtight container. Then add a layer of parchment paper and place another layer of cookies on top. You can also freeze assembled cookies, but note that the confectioners' sugar will melt when the cookie thaws, so it might not be as pretty. I would recommend freezing the cookies unassembled, and then adding confectioners' sugar and ganache later once thawed.
More Cookie Recipes
- Linzer Cookies
- Chocolate Crinkle Cookies
- Jam-filled Thumbprint Cookies with Almond Glaze
- Soft and Chewy Ginger Cookies
- Christmas Sugar Cookies
- Cranberry Pistachio Biscotti
- Soft and Chewy White Chocolate Cranberry Cookies
Tried this recipe?
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Whole Wheat Cranberry Bread
Elevate your sandwiches with this delicious whole wheat cranberry bread. This bread is chewy, fluffy and airy, packed with dried cranberries and seeds, and has a perfect crunchy crust topped with oats and more seeds. And you just need to spend about 15 minutes of actual work to prep the dough. SO easy.
If you are new here, then you won't know that we bake bread almost every single week. Last week it was easy challah bread, the week before that it was fruit and nut sourdough bread, and the list goes on (browse all our bread recipes). There are a few reasons why we love to make bread like this cranberry whole wheat bread. First, there is just something about the process of making bread that is so therapeutic. Second, you can enjoy a different loaf of bread every time as the options for flavours and textures are endless. And third, don't get me started on the scent of a freshly baked loaf of bread. We all know nothing beats that.
Ingredients
- active dry yeastÂ
- milk + butter
- sugarÂ
- flour - a 60/40 combination of all purpose white flour and whole wheat flour. You can also use 400 grams of a 60/40 flour blend instead of combining the two types of flour yourself.
- rolled oats
- dried cranberries
- seeds - flaxseeds, white sesame seeds, and poppy seeds.
- salt
- egg - for egg wash on top and to help the oats and poppy seeds stick to the crust.
You will also need a kitchen scale (or measuring cups and spoons), mixing bowl, half sheet baking pan and silicone baking mat (or parchment paper).
How to Make the Best Whole Wheat Cranberry Bread
Prepare the Dough:
In a small cup, whisk to combine yeast, milk, butter and sugar. Let it sit for 5 minutes to activate the yeast.
In a large mixing bowl, whisk to combine all purpose flour, whole wheat flour, ⅓ cup oats, cranberries, flaxseeds, sesame seeds and salt. Pour in the yeast mixture, and stir with a silicone spatula to combine until it forms a shaggy dough, scraping down the sides of the bowl (there should be no dry flour particles visible).
Transfer the dough onto a clean surface and knead for 5 minutes until it turns into a smooth dough ball. Because of the medium hydration (60% flour to liquid ratio) and high fat content (butter and milk), the dough is much softer and is easy to knead into a smooth ball.
Drizzle and spread a little bit of oil over the dough with your hands to help prevent it from drying out. Cover the bowl with plastic cling wrap and let it sit at room temperature for up to 2 hours or until doubled in size.
Shape the Dough:
Transfer the dough onto a lightly oiled surface. Flatten the dough into 9x5-inch rectangle and roll it into a log. Pinch the edges together to seal.
Then, transfer the rolled dough into a 9x5 loaf pan (or 1.5 lb. loaf pan) and press it down with your palm to spread cover the entire pan. This also helps distribute air bubbles evenly in dough when it rises. Set it aside to rise until the loaf almost rises to the rim of the pan, about 1-1.5 hours.
Add Toppings and Bake:
Gently brush egg wash over the top crust (be gentle with brushing since the loaf is filled with air bubbles). Sprinkle the top with the remaining oats and poppy seeds, and bake in a 400 F preheated oven for 40 minutes until the top crust turns golden brown.
Allow the whole wheat cranberry bread to cool in the pan for 5 minutes, then remove out of the pan and cool completely on a wire cooling rack before slicing, about 1 hour.
How to Store and Freeze Whole Wheat Cranberry Bread
- How to store: This bread will last for up to 2 days at room temperature. Cover it or store in a bread box so that it does not dry out. You can also store in the refrigerator in an airtight container for up to 1 week.
- How to freeze: Wrap the bread tightly in plastic cling wrap and place into an airtight container or freezer bag, and store in the freezer for up to 3 months. If freezing, I would recommend slicing the bread first so that it is easy to reheat a slice or two at a time.
- How to reheat: Toast frozen slices in the toaster on the freezer setting, or let the bread thaw to to room temperature first and then reheat in the toaster, oven or air fryer.
More Bread Recipes
- Small Batch No-Knead Bread
- No Knead French Baguettes
- Easy Small Batch Ciabatta Rolls
- Homemade Sunflower Seed Bread
- Easy Homemade Everything Bagels
- Easy Challah Bread
Tried this recipe?
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Cranberry Sauce Oat Bars
Easy and delicious cranberry sauce oat bars with a soft, chewy and buttery crust, a tart yet sweet cranberry sauce filling, and a crumbly pecan and oat topping is the best mouthwatering way to use up any leftover cranberry sauce from a holiday dinner. Enjoy these cranberry squares for breakfast, dessert, or any time of the day as a snack.
One of the best parts of Thanksgiving is all the leftovers, and my favourite item to work with is leftover cranberry sauce. I love turning them into delicious baked treats like cranberry sauce swirl pound cake and cranberry sauce muffins with oat streusel topping. And these tasty cranberry sauce oat bars fit right in. They are basically date squares made with cranberry sauce. Pretty genius right? Except they taste so different, and so delicious.
Ingredients
So there are 3 layers to these bars, and here is what you will need for each layer:
- buttery crust - butter, brown sugar, rolled oats (not quick oats), all-purpose flour, vanilla extract, baking powder, and a pinch of salt.
- cranberry sauce - homemade cranberry sauce or canned cranberry sauce both work great. If your cranberry sauce is already very sweet, you may want to cut down on some of the sugar in this recipe.
- pecan oat topping - melted butter, brown sugar, rolled oats, crushed pecans, and ground cinnamon.
You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), 9-inch square baking pan, and wire cooling rack.
How to Make The Best Leftover Cranberry Sauce Oat Bars
- Make the crust: In a large mixing bowl, use a hand mixer or stand mixer to cream together butter with brown sugar until light and fluffy. Add rolled oats, flour, vanilla, baking powder, and salt. Continue to mix until fully combined. The mixture will resemble crumbs.
- Start assembling the layers: Transfer the mixture into a 9-inch square baking pan, and firmly press it in to create an even layer on the bottom. Layer and spread cranberry sauce on top.
- Make the pecan oat topping: In a shallow saucepan, melt butter over medium heat. Once melted, remove from heat and stir in brown sugar, oats, pecans, and cinnamon. Stir until fully combined. Sprinkle and evenly distribute the topping on top of the layer of cranberry sauce.
- Bake: Bake for 30 to 35 minutes in a preheated 350 F oven until lightly browned. Place baking pan on a wire cooling rack to cool down and cut into 9 even squares.
- Serve: Make yourself a nice cup of tea, coffee, or hot chocolate and grab a cranberry sauce oat bar.
Storing Instructions
- How to store: Cranberry sauce oat bars will last for up to 2 days tightly wrapped or stored in an airtight container at room temperature, or up to one week in the refrigerator.
- How to freeze: Cranberry sauce oat bars freeze really well and can be stored tightly wrapped in plastic cling wrap or in an airtight container for up to 3 months in the freezer. If you have a lot of leftover cranberry sauce, I would make a few batches and freeze for a rainy day.
More Cranberry Recipes
- Cranberry Sauce Swirl Pound Cake
- Leftover Cranberry Sauce Muffins with Oat Streusel Topping
- Cranberry Scones with Orange Glaze
- Easy Make-Ahead Cranberry Sauce
- Cranberry Yogurt Muffins
- Cranberry Pistachio Biscotti
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Peanut Butter Thumbprint Cookies
Melt-in-your-mouth peanut butter thumbprint cookies filled with sweet raspberry jam and topped with a drizzle of maple cinnamon glaze are the perfect cookies to indulge during the holidays or any time of the year. A twist on classic shortbread jam-filled thumbprint cookies with almond glaze, these cookies are basically soft and chewy peanut butter cookies with a major upgrade. The best part? They are quite easy to make.
These peanut butter thumbprint cookies are also the perfect cookie to include in a holiday cookie box because they are super easy to freeze, so you can make a batch in advance and assemble your cookie box once you have baked all your cookies, such as linzer cookies, Christmas sugar cookies, soft and chewy ginger cookies, chocolate crinkle cookies, and cranberry pistachio biscotti. Package them all up in these cute Christmas cookie boxes for friends and family.
Ingredients
- all-purpose flour - spooned and levelled. I use a kitchen scale for the most accurate measurements. =
- baking soda
- salt
- creamy peanut butter - I like the texture of creamy peanut butter, but crunchy peanut butter will also work.
- butter
- granulated sugar
- brown sugar
- large egg
- vanilla extract
- raspberry jam - you can use any jam or jelly that you have. I used raspberry jam, but I often use homemade strawberry jam with no pectin.
- maple cinnamon glaze - made with confectioners' sugar, maple syrup, ground cinnamon and milk. This glaze is drizzled on top and is completely optional.
You will also need measuring cups and spoons (or a kitchen scale), mixing bowls, hand mixer (or stand mixer), half sheet baking pan, silicone baking mat (or parchment paper), and wire cooling rack.
How to Make the Best Peanut Butter Thumbprint Cookies with Maple Cinnamon Glaze
- Combine dry ingredients: In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
- Combine wet ingredients: In a large bowl, cream together peanut butter, butter granulated sugar, and brown sugar using a hand mixer (or a stand mixer) on medium speed until smooth and creamy, about 2 minutes. Add in egg and vanilla extract and continue to mix until fully combined.
- Add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Chill the dough: Cover and chill the dough in the refrigerator for 30 minutes.
- Shape the cookies: Roll dough into 1 inch balls, and place on a parchment lined cookie sheet. Make an indentation with your thumb (or the back of a wooden spoon) into the centre of each ball. The edges may crack slightly. Fill the indentation with jam. But be careful that you do not overfill them. Place cookies 2 inches apart on a half sheet baking pan lined with a silicone baking mat or parchment paper. Place baking sheet into refrigerator while the oven preheats.
- Bake: Bake the cookies in a 350 F preheated oven for 13-15 minutes or until edges are lightly browned and centres have set. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
- Make the maple cinnamon glaze: In a small bowl, whisk together the confectioners' sugar, maple syrup, ground cinnamon and milk. Stir to combine into a smooth glaze. If you want to thin out the consistency, add a little more milk until you reach desired consistency. If the glaze is too thin, add more sugar. Using a spoon or a piping bag and drizzle glaze over the cooled cookies. Let set for 1 hour.
How to Store Thumbprint Cookies
- Storing instructions: Store thumbprint cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
- Freezing instructions: To freeze baked cookies, arrange them in a single layer in an airtight container, and stack them up in between layers of parchment paper. Freeze for up to 3 months.
- How to freeze unbaked cookies: Freeze the rolled cookie balls on a parchment-lined baking tray, and freeze for an hour. Once frozen, transfer to a freezer bag or airtight container and freeze for up to 3 months. When ready to bake, allow the cookie balls to thaw in the refrigerator overnight, or at room temperature for a few hours. Then, shape into thumbprint cookies, fill with jam, and bake according to recipe instructions.
More Cookie Recipes
- The Best Soft and Chewy Peanut Butter Cookies
- Jam-filled Thumbprint Cookies with Almond Glaze
- Chocolate Chunk Peanut Butter Cookies
- Peanut Butter Blossoms
- Soft and Chewy Ginger Cookies
- Chocolate Crinkle Cookies
- Christmas Sugar Cookies
- Soft and Chewy White Chocolate Cranberry Cookies
- Chocolate-Dipped Shortbread Heart Cookies
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Fried Mac and Cheese Balls
Fried mac and cheese balls are super crispy on the outside, creamy and cheesy on the inside, and have the best crunch. These easy to make appetizer version of creamy mac and cheese are the best bite-sized comfort food ever. They are perfect for a cozy lunch or dinner, or a game day snack, and the best way to use leftover mac and cheese.
Making fried mac and cheese balls is also a great way to use leftover mac and cheese from your Thanksgiving dinner. Some other ways I use up Thanksgiving leftovers every year are with leftover turkey wild rice soup, baked mashed potato spring rolls, and cranberry sauce oat bars.
Ingredients in Mac and Cheese Balls
These fried bite-sized appys only require the following ingredients (full quantities in recipe card below):
- macaroni and cheese - cold mac and cheese that has been refrigerated for at least 4 hours. This is a great way to use up and leftover stovetop mac and cheese with white cheddar or baked mac and cheese.
- egg - to bind the breadcrumbs onto the balls.
- panko breadcrumbs - to coat the mac and cheese balls. I prefer the texture of panko breadcrumbs, but you can use regular breadcrumbs as well.
- vegetable oil - for deep frying.
You will also need a medium cooking pot or a deep fryer.
How to Make the Best Fried Mac and Cheese Balls
- Shape the mac and cheese balls. Scoop out a spoonful of mac and cheese using a cookie scoop and shape into a 1.5-inch ball. Repeat with with all mac and cheese. You should get about 18 mac and cheese balls.
- Coat the balls. Place beaten egg into one bowl, and panko breadcrumbs into another bowl. Coat each ball into the eggs and then dredge in panko to fully coat.
- Deep fry. Heat oil in a medium saucepan over medium high heat until shimmering and sizzling hot, about 4 minutes. Carefully add the mac and cheese balls, about 4-5 at a time (you will have to fry in batches). Fry until golden and crispy on all sides, about 4 minutes. Transfer to a plate lined with a paper towel to soak up any excess oil. Serve hot.
Tips and Alternate Cooking Methods
- How to freeze: Arrange uncooked, assembled mac and cheese balls in single layer on a parchment lined baking sheet. Freeze for 1 hour, then transfer to an airtight container or freezer bag and freeze for up to 3 months. You can deep fry directly from frozen.
- How to air fry mac and cheese balls: Assemble the balls as directed in the recipe, then spray lightly with cooking spray oil. Place the balls in an even layer in an air fryer basket (you will have to do this in batches as to not overcrowd the basket). Air fry at 350 F for 15 minutes until crispy.
- How to bake in the oven: Assemble the balls as directed in the recipe, and place on a half sheet baking pan lined with parchment paper or a silicone mat. Bake in a 350 F preheated oven for 20-30 minutes, until crispy on the outside. Rotate them every 5-10 minutes to ensure even cooking.
More Bite-sized Appetizers
- Baked Mozzarella Sticks
- Easy Homemade Chicken Nuggets
- The Best Breaded Air Fryer Fried Chicken Wings
- Baked Mashed Potato Spring Rolls
- Baked Sweet Potato Wedges with Honey Mustard
- Vegetarian Stuffed Mushrooms
- Baked Turkey Meatballs
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Leftover Cranberry Sauce Muffins with Oat Streusel Topping
Don't know what to do with all those leftovers after your Thanksgiving feast? Well, you don't need to throw away that delicious cranberry sauce because there is a genius solution. Turn that sauce into delicious, leftover cranberry sauce muffins with an oat streusel topping and enjoy it for breakfast or dessert the next day.
These delicious leftover cranberry sauce muffins are so quick and easy to make, making it the perfect recipe to whip up after a big holiday dinner. You can make these muffins from prep to table in just 30 minutes. So easy!
What is in Cranberry Sauce Muffins?
For the muffins, you will need the following pantry and refrigerator staples (full quantities in recipe card below):
- all-purpose flour
- old-fashioned rolled oats
- baking powder + baking soda
- salt
- ground cinnamon
- unsalted butter
- brown sugar
- milk
- egg
- vanilla extract
- leftover homemade cranberry sauce
You will also need a 12-tin muffin pan, cupcake liners, mixing bowls, measuring cups and spoons, a hand mixer or a stand mixer, and a cookie scoop (or a spoon) for scooping out the batter, and a wire cooling rack.
What is an Oat Streusel Topping?
An oat streusel topping is a mixture of flour, butter, sugar and oats which turns your muffins from regular muffins into decadent, bakery-quality muffins. You know, the kind of muffins which you only want to eat the crumbly top, throw out the rest and order another one, just to eat another top. It's basically the best thing that has ever happened to a muffin.
Save this streusel recipe and use it to top off all your favourite coffee cake, muffin and pie recipes. All you need a few tablespoons of each of the following:
- brown sugar
- old-fashioned rolled oats
- all-purpose flour
- unsalted butter
- cinnamon
How to Make the Best Leftover Cranberry Sauce Muffins
- Combine the dry ingredients: In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.
- Combine the wet ingredients: In a medium mixing bowl, cream together butter and sugar. Add in milk, egg and vanilla and stir to combine. Note that the mixture will be lumpy.
- Add the wet to the dry ingredients: Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray. Divide batter evenly among the lined pan. Fill each liner about ¾ full.
- Make the oat streusel topping: In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Sprinkle a spoonful on top of each muffin.
- Bake: Bake in a 400°F preheated oven for 18-20 minutes until toothpick comes out clean. Allow muffins to cool in the muffin tray for 5 minutes before transferring muffins onto a wire cooling rack to cool completely.
Tips for Making Cranberry Sauce Muffins
- Make your own cranberry sauce: You can make your own easy homemade cranberry sauce for this muffins. They take about 5 minutes to make, and unlike storebought, you know exactly what is in them (ie. no preservatives).
- Cupcake liners vs. cooking spray: I made these muffins using muffin/cupcake liners, but I always find that so much good stuff gets stuck to the liner. A solution is to spray the muffin tray generously with cooking oil and forgo the liners.
- How to store: You can store these muffins covered at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 1 week.
- How to freeze cranberry muffins: You can freeze these muffins (baked and cooled) for up to 3 months. To freeze, place them into a freezer bag or airtight container and store in the freezer. To eat, first let them thaw and then enjoy. You can also warm them up, once thawed, in the microwave or in the oven.
More Thanksgiving Leftover Recipes
- 25 Best Thanksgiving Leftover Recipes
- Cranberry Sauce Oat Bars
- Cranberry Sauce Swirl Pound Cake
- Leftover Turkey Wild Rice Soup
- Leftover Thanksgiving Turkey Sandwich
- Turkey Fried Rice
- Mashed Potato Cakes
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This recipe was originally posted in 2016. It has been completely updated with new photographs and written content.
Cranberry Pumpkin Steamed Buns
Cranberry pumpkin steamed buns are light, spongy, and fluffy and packed with dried cranberries and warm pumpkin puree for the best yet subtle pumpkin flavour. These colourful Chinese buns are the perfect festive snack or breakfast to serve this fall and winter season with a hot cup of green tea.
What are Steamed Buns?
Steamed buns (known as "baozi") as a very popular snack or breakfast dim sum dish all over China. You can find these buns in almost any big city market. They can be made savoury with meat or vegetables (like our Shanghai style vegetarian steamed buns with mushrooms and bok choy) or sweet like these cranberry pumpkin steamed buns. People often enjoy 1 or 2 of these vegan buns in one sitting.
Ingredients
- active dry yeast + water
- granulated sugar - helps feed the yeast to make it rise faster. You can substitute this with honey, if desired.
- vegetable oil
- pumpkin puree - homemade or canned pumpkin work well in this recipe. See the tips section below for instructions on how to make homemade pumpkin puree.
- all-purpose flour
- ground cinnamon
- salt
- dried cranberries - dried cranberries give these buns a really nice festive flavour. You can also substitute with raisins.
You will also need a large pot and steamer basket.
How to Make Cranberry Pumpkin Steamed Buns
- Prepare the dough. In a medium mixing bowl, dissolve yeast and sugar in water. Whisk in in oil and pumpkin puree until smooth and uniform. Set aside for a few minutes. In a large mixing bowl, whisk together flour, cinnamon and salt. Pour in yeast mixture and mix well until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible).
- Knead the dough and let it rise (first rise). Knead the dough on a clean surface for 5 minutes until it turns into a smooth dough ball. Transfer the dough back into the bowl and coat with a little bit oil to prevent from drying out. Cover the bowl with plastic cling wrap and let it rise at room temperature until doubled in size, about 1 hour.
- Shape the buns. Transfer the dough onto a lightly oiled clean surface and deflate the dough ball by punching the air out. Using a rolling pin to flatten and shape the dough into a rectangle, approximately 9x16-inches. Sprinkle dried cranberries evenly over the dough. Carefully roll the dough into a log and divide it into 8 equal pieces with a knife or bench scraper.
- Prepare the steamer and let the dough rise (second rise). Lightly oil a steamer basket and line with parchment paper (to prevent the buns from sticking during steaming). Place buns on top in an even layer. Fill a large pot with a little water, about 1 or 2 inches of water. Do not let the water go above the steamer basket at any time. Place steamer basket on top and cover with the pot lid. Let the buns rise for 15 to 20 minutes. You don't need to wait for the buns to double in size, as they will rise during steaming.
- Steam the buns. Transfer the pot to the stove and bring the water to a boil over high heat. Then, turn the heat down to medium-high and steam the buns for 15 minutes over the boiling water. Turn off the heat and leave the buns in the steamer for another 5 minutes before removing from steamer. This will help prevent the buns from shrinking due to temperature drop.
These cranberry pumpkin steamed buns are typically served on their own as a snack or breakfast item. They also go really well alongside other Chinese dim sum dishes such as crispy fried vegetarian spring rolls, crispy bottom Shanghai pan-fried pork buns, and savoury chive pancakes. Or browse all our dim sum recipes.
Tips for Making Pumpkin Steamed Buns
- How to make homemade pumpkin puree: You can use either canned pumpkin puree or homemade puree in these steamed buns. To make homemade pumpkin puree from scratch, cut the pumpkin into a few large pieces, remove the seeds and steam for 15 to 20 minutes until tender. Scoop out the pumpkin and transfer into a blender (without the skin). Puree until smooth. Cool the pumpkin puree to room temperature before using.
- How to store: Store in an airtight container at room temperature for up to 24 hours, or in the refrigerator for up to 4 days. To reheat, steam them for 10 minutes over boiling water. Steaming gives a better tasting bun and an ideal texture since the buns reabsorb any lost moisture.
- How to freeze: Place the steamed buns on a baking tray lined with parchment paper. Freeze for one hour, then transfer into an airtight container or freezer bag and store for up to 3 months in the freezer. To reheat, place directly on the steamer from frozen. Bring the water to a boil and steam for 10 minutes until warmed through.
More Savoury Bread Recipes
- Green Onion Dinner Rolls
- Shanghai Style Vegetarian Steamed Buns
- Easy Pumpkin Dinner Rolls
- Pumpkin Focaccia Bread with Fresh Herbs
- Artisan Green Olive Sourdough Bread
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Creamy White Chicken and Spinach Lasagna
Creamy white chicken and spinach lasagna layered with tender shredded chicken, a creamy spinach alfredo white sauce, a ricotta cheese mixture, and gooey shredded mozzarella on top is the most comforting, creamiest, and cheesiest white lasagna ever. It's super easy to prepare this delicious and flavourful chicken lasagna ahead of time, it freezes beautifully both before and after cooking, and reheats really well.
This creamy white chicken lasagna is a great alternative to a classic meat lasagna or a vegetarian lasagna, and so delicious in its own right. Every bite of this lasagna just hits the spot, it is so good. If you like this lasagna, then you will love our other Italian-inspired favourites like easy chicken parmesan, cheesy tortellini and sausage bake, and shrimp fettuccini alfredo pasta bake.
What are in the Layers in Creamy Chicken Lasagna?
- lasagna layer - lasagna noodles boiled in olive oil and salt.
- creamy spinach white sauce layer - olive oil, onion, garlic, chicken broth (or 1 tablespoon chicken bouillon powder + 1 cup water), all-purpose flour (or cornstarch), heavy cream and fresh baby spinach.
- chicken layer - 1 pound or 3 cups of shredded chicken. You can use a storebought rotisserie chicken or make your own. My favourite recipes to use are dutch oven whole roast chicken, roasted spatchcock chicken or Greek lemon garlic whole roast chicken. A slow cooker whole chicken would also work beautifully.
- cheese layer - ricotta cheese. mozzarella cheese, Parmesan cheese, egg, and parsley.
- shredded cheese layer on top - mozzarella cheese and Parmesan cheese.
You will also need a shallow saucepan, medium mixing bowl, and a 9x13 casserole pan.
How to customize: You can customize this lasagna by adding some other vegetables like sliced mushrooms or roasted bell peppers.
How to Make the Best Creamy White Chicken and Spinach Lasagna
- Cook the lasagna noodles: Bring a large pot of water to a boil over medium high heat. Add lasagna noodles, olive oil and salt and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
- Prepare the creamy spinach white sauce: Heat oil in a large saucepan for 2 minutes over medium-high heat until the oil is sizzling hot. Add onion and garlic and sauté until fragrant, about 2 minutes. Stir in chicken broth and flour and whisk until smooth and uniform. The sauce might initially be a little clumpy. Whisk in heavy cream and bring the sauce to a simmer over medium heat. Let it simmer, stirring occasionally until thickened, about 5-8 minutes. The sauce should be similar in consistency to a gravy and be thick enough to coat the back of a spoon. Remove from heat and stir in spinach. Set aside.
- Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley. Stir well to combine together. Set aside.
How to Assemble and Layer Lasagna
Assembling a lasagna is quite easy. All it involves is layering lasagna noodles, creamy spinach white sauce, chicken, and cheese mixture, with a sprinkle of shredded mozzarella cheese on top. Here is how to order this lasagna:
- Sauce: Evenly spread ½ cup of the spinach sauce in a 9x13 baking pan.
- Noodles: Place 3 lasagna noodles evenly over the sauce.
- Sauce: Spread â…“ of the spinach sauce evenly over the noodles.
- Chicken: Sprinkle half the shredded chicken evenly over the sauce.
- Cheese: Spread ¼ of the ricotta cheese mixture on top.
- Noodles: Add another layer of 3 lasagna noodles.
- Cheese: Spread half of ricotta cheese mixture on top.
- Noodles: Add another layer of 3 lasagna noodles.
- Sauce: Spread â…“ of the spinach sauce evenly over the noodles.
- Chicken: Sprinkle remaining half shredded chicken evenly over the sauce.
- Cheese: Spread remaining ¼ of the ricotta cheese mixture on top.Â
- Noodles: Add remaining layer of 3 lasagna noodles.
- Sauce: Add remaining â…“ spinach sauce on top.
- Shredded cheese: Top with remaining cup of mozzarella.
How to Bake Lasagna
Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. This helps to prevent the melted mozzarella cheese from sticking to the foil while baking. Next, let's bake the lasagna.
- Bake the lasagna covered for 45 minutes in a preheated 375 F oven.
- Remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly.
- Optionally, turn on broiler on high and broil for 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.
Let the lasagna cool for at least 15 minutes before slicing and serving. This ensures that the sauce sets and isn't runny when you cut into the lasagna. I like to serve this lasagna with some cheesy garlic dinner rolls or rosemary garlic focaccia bread and a big salad on the side.
Make Ahead and Storing Instructions
- How to store lasagna before baking: Store assembled uncooked lasagna in the refrigerator for up to 2 days, covered in aluminum foil.
- How to store lasagna after baking: Store in the pan, sealed with aluminum foil, or transfer to an airtight container in the refrigerator for up to 3 days. To reheat, cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.
- How to freeze lasagna before or after baking: Store lasagna (either uncooked or cooked) in the freezer for up to 3 months, covered in foil. I would recommend using a disposable 9x13 aluminum pan for assembling the lasagna in if you are planning to freeze it.
- How to reheat frozen lasagna:
- To reheat frozen uncooked lasagna, allow it to thaw in the refrigerator overnight. Then bake according to recipe instructions.
- To reheat frozen cooked lasagna, allow it to thaw in the refrigerator or kitchen counter. Then cover with aluminum foil and place in the oven at 350 F for 10 minutes, or until heated through. You can also reheat in the air fryer uncovered at 350 F for 5-10 minutes, or in the microwave for a few minutes.
More Pasta Recipes
- 40 Best Pasta Recipes
- Easy Meat Lasagna
- Cheesy Tortellini and Sausage Bake
- Shrimp Fettuccine Alfredo Pasta Bake
- Spaghetti Alfredo with Spinach and Mushrooms
- Butternut Squash Carbonara Pasta
- Creamy Spinach and Tomato Vegetarian Lasagna
- Farfalle Pasta with Light Creamy Mushroom Rose Sauce
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Gingerbread Muffins with Vanilla Bean Glaze
Gingerbread muffins with vanilla bean glaze are light, airy and fluffy with warm and fragrant festive spices of ginger and cinnamon, have a traditional dark brown colour from a rich dose of molasses, and are perfectly paired with a drizzle of the best vanilla bean glaze on top. This fun twist on classic gingerbread has all the holiday feels of hard gingerbread but turns it into a delightful breakfast or dessert that you will come back to again and again. The best part? You can be biting into one in about 30 minutes.
Much like our gingerbread bundt cake with maple cinnamon glaze, your house will smell incredibly amazing while you are baking these muffins. Trust me on this one. Those warm holiday spices will just waft throughout your kitchen. And just like the bundt cake, these muffins are super easy to make with just 10 minutes of prep. In fact, I might even recommend switching out Santa's cookies and milk for one or two of these muffins. They are that good.
Ingredients in Gingerbread Muffins
You will need a handful of pantry staples to make these muffins:
- all-purpose flour
- baking soda
- ground ginger
- ground cinnamon
- salt
- unsalted butter, at room temperature
- granulated sugar
- eggs, at room temperature
- dark molasses - you can substitute with honey if you don't have molasses. The muffins will not be as deep brown in colour but will still taste delicious.
- cold water
- vanilla bean glaze - made with confectioners' sugar, vanilla bean powder and whole milk.
You will also need measuring cups and spoons, mixing bowls, stand mixer (or hand mixer), 12-tin muffin pan, cupcake liners, and wire cooling rack.
How to Make the Best Gingerbread Muffins with Vanilla Bean Glaze
- Prep. Preheat oven to 350 F. Line a standard 12-tin muffin pan with cupcake liners and coat with nonstick baking spray.
- Combine dry ingredients. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, and salt. Set aside.
- Combine wet ingredients. Place butter and sugar in the bowl of a stand mixer fitted with paddle attachment (or in a large bowl and use a hand mixer). Beat on medium speed until light and fluffy, about 3 minutes. Add eggs one at a time, beating after each addition. Then, add molasses and beat until well mixed, scraping down the sides as needed.
- Add dry ingredients to wet ingredients. Carefully add half of the dry ingredients to the wet ingredients, then beat on low speed until incorporated. Add remaining dry ingredients, scraping down the sides, and beat until thoroughly mixed. With the mixer on low, add the cold water. Continue to beat for 2 minutes, or until mixture is very smooth.
- Bake. Divide batter evenly between muffin cups, about ¾ full. Bake for 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. Let muffins cool for 10 minutes in the pan, then transfer to a wire cooling rack to cool completely.
- Make the vanilla bean glaze. While muffins are cooling, make vanilla bean glaze. Combine confectioners' sugar, vanilla bean powder, and milk in a small bowl and whisk until smooth. Add a little more milk, 1 teaspoon at a time, until you reach your desired consistency. Drizzle the glaze on top of the cooled muffins.
Gingerbread Muffins Storing Instructions
- How to store gingerbread muffins: Store freshly baked gingerbread muffins, covered, at room temperature for up to 2 days, or in an airtight container in the refrigerator for up to 1 week.
- How to freeze gingerbread muffins: To freeze, place baked and cooled muffins into a freezer bag or airtight container and store in the freezer for up to 3 months. To eat, first let them thaw in the refrigerator or at room temperature. Once thawed, you can also warm them up in the microwave, oven, or air fryer at 300F for 5-10 minutes until warmed through.
More Muffin Recipes
- Banana Chocolate Chip Muffins
- Leftover Cranberry Sauce Muffins with Oat Streusel Topping
- Spiced Carrot Muffins
- Cranberry Yogurt Muffins
- Spiced Apple Oatmeal Muffins with Crumb Topping
- Blueberry Yogurt Muffins
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Greek Lemon Garlic Whole Roast Chicken
Easy Greek lemon garlic whole roast chicken is tender, juicy and succulent with the crispiest golden skin. It is so flavourful and seasoned with a delicious and bright lemon garlic sauce. This fancy one pan meal with potatoes and carrots can be prepped in just 15 minutes. It is the perfect showstopper for a holiday meal, or for any night of the week when you don't want to spend a lot of time in the kitchen.
We love making a whole chicken every now and then like our dutch oven whole roast chicken, roasted spatchcock chicken, or slow cooker whole chicken. Making a whole roast chicken is so easy to prepare but it is such a delicious meal that looks like it took a much longer time to prepare. Dinner has never been easier, especially when it's a one pan meal like this, so you don't have to worry about making any other sides.
Ingredients
- whole chicken - one whole chicken, about 3 lbs.
- salt and pepper
- fresh thyme
- lemon - you will need the juice and zest for the lemon garlic seasoning, and you will stuff the rest of the lemon into the cavity of the chicken for extra flavour.
- olive oil
- garlic
- paprika
- potatoes
- carrots
You also need a cast-iron skillet or roasting pan and meat thermometer.
How to Make the Best Greek Lemon Garlic Whole Roast Chicken
- Prepare the chicken: Pat dry the whole chicken completely with a paper towel before adding seasoning. This helps create an extra crispy skin when roasting. In a small bowl, whisk together salt, pepper and thyme and generously rub all over the chicken, inside and out. Set aside for at least 30 minutes or refrigerate overnight.
- Make the lemon garlic seasoning: Grate the lemon and transfer lemon zest into a small bowl. Then, squeeze out 2 tablespoons of lemon juice into the same bowl, and add olive oil, garlic and paprika, and whisk to combine. Stuff the leftover lemon into the cavity of the chicken. Generously brush half of the lemon mixture over the whole chicken.
- Prepare the vegetables: In a large mixing bowl, toss to combine the remaining half of the lemon mixture with potatoes and carrots.
- Assemble the roasting pan: Spread the vegetables evenly on the bottom of a large cast-iron skillet or a roasting pan. Place a roasting rack over the vegetables and place the whole chicken on top, breast side up. The roasting rack allows the heat to circulate evenly underneath the meat, as well as around the sides. If you don't have a roasting rack, you can place the chicken directly on top of the vegetables.
- Roast: Roast the chicken in a 375 F preheated oven for 1 to 1.5 hours depending on the size of the chicken, until the internal temperature reaches 165F. You can check the internal temperature by sticking a meat thermometer into the thickest part of the breast.
- Broil (optional): To make chicken skins extra crispy and browned, turn on the broil setting to high and broil for an additional 5 minutes. Keep a close eye on the broiler because things can heat up and burn quickly.
- Rest: Remove the pan from the oven and let it sit at room temperature for at least 15 minutes before serving (the chicken is still cooking gradually from the residual heat).
How to Serve Greek Whole Roast Chicken
Serve this Greek lemon garlic whole roast chicken with the roasted vegetables on the side, a squeeze of fresh lemon juice, and a drizzle of extra juices from the pan.
I also like to pair this with a rice pilaf with carrots or creamy mashed potatoes, and a fresh Greek salad or Mediterranean orzo pasta salad on the side.
How to Use Leftover Roast Chicken
There are so many ways to use up any leftovers, and you can use it in any recipe that calls for a rotisserie chicken. Try it in:
- pasta (baked pasta with chicken)
- salad (chicken can be added to almost any salad recipe)
- pizza (30-minute BBQ chicken pizza)
- baked potato (BBQ chicken stuffed baked potatoes)
- soup (lemon chicken orzo soup) or stew (Indian butter chicken)
Tips
- How to get extra crispy skin: There are two steps that can really help make the skin extra crispy. First, pat dry the chicken before adding any seasoning. Second, broil the chicken for 5 minutes after it is done roasting. But keep a close eye on the broiler because things can happen fast and you don't want to burn the skin.
- How to cook in a dutch oven: Once you have assembled the ingredients into a dutch oven instead, cover the lid and roast the chicken at 400F for 30 minutes. Then, remove the lid and continue to cook for another 20-25 minutes until the internal temperature reaches 165F as read on a meat thermometer in the thickest part of the chicken breast.
- How to store: Transfer any leftovers into an airtight container and refrigerate for up to 4 days. To reheat, place in the microwave, air fryer at 300F for 5-10 minutes, or in the oven at 300F for 10 minutes.
More Chicken Recipes
- Roasted Spatchcock Chicken
- One Pan Garlic Roasted Chicken and Baby Potatoes
- Dutch Oven Whole Roast Chicken
- Roasted Balsamic Chicken with Cranberries
- Skillet Chicken Thighs and Potatoes
- Sheet Pan Balsamic Chicken and Vegetables
- Sheet Pan Curry Chicken
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Peanut Butter Blossoms
Soft and chewy peanut butter blossoms are coated in sparkly sugar, and topped with a chocolate kiss. These classic Christmas cookies are super easy to make during the holidays or any time of year. They are buttery, delicious, and irresistible because there really is no better combination that peanut butter and chocolate.
I adapted these buttery peanut butter blossoms from my super popular soft and chewy peanut butter cookies that is loved by everyone who tries them. The only changes I really made were to chill the dough, coat in sugar, and a chocolate kiss. So if you have tried those cookies, then you will love these.
Peanut butter blossoms are an obligatory item to include in a festive holiday cookie box or tray, along with some of my other favourites like chocolate crinkle cookies, jam-filled thumbprint cookies, Christmas sugar cookies and soft and chewy ginger cookies.
Ingredients
- all-purpose flour - to measure the flour, you need to spoon it into your measuring cup and then level it off. You don't want to pack it in as this will yield a drier cookie than intended.
- baking soda
- salt
- peanut butter - I have used both creamy peanut butter and crunchy peanut butter with this recipe. Both taste amazing but I prefer the texture of creamy peanut butter a little more.
- butter
- sugar - you will need both granulated sugar and brown sugar.
- egg - for binding and holding the cookie together.
- vanilla extract - I used pure vanilla extract.
- chocolate kisses - the chocolate kisses are the "blossoms" in these cookies. I used Hershey's chocolate kisses for these cookies. You could also try other chocolate like mini peanut butter cups which would be pretty amazing.
- granulated sugar - more sugar for the coating.
You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), half sheet baking pan lined with silicone baking mat or parchment paper, and wire cooling rack.
How to Make the Best Peanut Butter Blossoms
- Combine dry ingredients. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- Combine wet ingredients. In a large bowl, cream together peanut butter, butter granulated sugar, and brown sugar using a hand mixer (or a stand mixer) on medium speed until smooth and creamy, about 2 minutes. Add in egg and vanilla extract and continue to mix until fully combined.
- Add dry ingredients to wet ingredients. Gradually add the dry ingredients to the wet ingredients and mix on low speed until combined.
- Chill the dough. Cover and chill the dough in the refrigerator for 30 minutes.
- Roll the cookies and coat in sugar. Use a cookie scoop to roll out 1-2 tablespoons of cookie dough and roll into a 1-inch ball. Roll the cookie ball into a bowl of sugar and fully coat it. Place on a half sheet baking pan lined with a silicone baking mat or parchment paper. Space them about 2 inches apart. You will have to bake in multiple batches, or freeze some uncoated cookie balls to bake later.
- Bake. Bake in a 350F oven for 10 minutes and remove from oven.
- Add chocolate kiss. Once you remove the cookies from the oven, immediately gently press a chocolate kiss into the center of each cookie. Transfer cookies to a wire cooling rack to completely cool.
PRO TIP: When you add the chocolate kisses, they will melt and get soft but will hold its shape. They will slowly harden as the cookies cool completely. You can speed up this process by transferring the cookies to the refrigerator to cool quickly.
How to Store and Freeze
- How to store: Peanut butter blossoms will stay soft in an airtight container for up to 1 week at room temperature.
- How to freeze:
- To freeze baked cookies: Freeze baked and cooled peanut butter blossoms in an airtight container or freezer bag for up to 3 months. Leave them out in the refrigerator or at room temperature to thaw.
- To freeze cookie dough: Place the rolled cookie balls (not coated in sugar) spaced apart on a baking tray, and freeze for an hour. Once frozen, transfer to a freezer bag or airtight container and freeze for up to 3 months.
- To bake from frozen: Allow the cookie balls to thaw in the refrigerator overnight, or at room temperature for a few hours. Then, roll in sugar and bake according to recipe instructions.
More Cookie Recipes
- Chocolate Chunk Peanut Butter Cookies
- Soft and Chewy White Chocolate Cranberry Cookies
- Christmas Sugar Cookies
- Chocolate Crinkle Cookies
- Soft and Chewy Ginger Cookies
- Jam-filled Thumbprint Cookies with Almond Glaze
- Cranberry Pistachio Biscotti
- Chocolate Chip Banana Bread Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
40 Best Vegetarian Soup Recipes
Soup season is the best season. When cooler weather rolls around, my Dutch oven finds a permanent spot on my stovetop and is always full of soup. I could literally eat soup all day every day. So, today I am sharing my most popular 40 best vegan and vegetarian soup recipes, ranging from smooth and creamy, to wholesome and hearty, to noodles and ramen, with lots of gluten-free options as well.
Best Vegetarian Soup Recipes
Vegetable Soup is a hearty, vegan soup that is delicious, flavorful, and easy to make. It's loaded with all kinds of veggies in a savory broth.
Minestrone soup is a hearty, healthy, nourishing, and delicious classic Italian soup, packed with vegetables and pasta simmered in a rich tomato broth.
White Bean Soup with Kale is a hearty and nourishing one-pot meal that is flavorful and easy. Make this healthy soup in 30 minutes using simple ingredients.
Roasted Butternut and Cauliflower Soup
Creamy roasted butternut squash and cauliflower soup has all the fall soup feels and is vegan and gluten-free. Plus, it's super easy to make in a sheet pan and then puree. Serve it with some quick and easy green onion dinner rolls or skillet dinner rolls.
Vegetarian Mushroom Barley Soup
Wholesome hearty vegetarian mushroom barley soup is healthy, filling, and so delicious. This one pot meal is easy to make with just 10 minutes of prep.
Homemade tomato basil soup is comforting, rich, and smooth. This cozy soup is easy, flavourful, and nourishing, making it so much better than canned.
Lemon Asparagus Soup with Parmesan
Lemon asparagus soup with parmesan is the perfect spring soup -- smooth, light, fresh, and flavourful. It's customizable and can be served hot or cold.
Indian-inspired, vegan, creamy coconut curry lentil soup is an easy and simple 30-minute pantry meal that is packed with spices for maximum flavour. Serve it as a soup or as a curry over some coconut rice.
Creamy vegan ramen is delicious, flavorful, and healthy comfort food, packed with nutrients that will give you an immunity boost. Ready in just 30 minutes!
Creamy artichoke soup is rich, healthy, delicious, easy to make, and freezer-friendly. This vegetarian soup is loaded with artichokes, leeks, and potatoes.
Delicious and flavourful, light cream of broccoli soup is a silky smooth, creamy, and thick soup made healthier with no cream. Make it in under 25 minutes.
One pot sweet potato soup is super silky, creamy and vegan, and packed with fall flavours. Make this quick and easy fall and winter soup in 30 minutes. Serve with some rosemary cornbread or pumpkin dinner rolls on the side.
Cream of mushroom soup is thick, creamy, and comforting. This delicious one pot soup is easy to make in 45 minutes, freezer-friendly, and reheats well.
Homemade Alphabet Soup will quickly become a family favorite with its hearty vegetables and fun alphabet noodles. It's quick and easy to make in 30 minutes.
Roasted Acorn Squash Soup is smooth and velvety, packed with veggies, and loaded with fall flavor. Serve for a cozy lunch, dinner, or on Thanksgiving.
This Coconut Curry Ramen is creamy, rich, comforting, and delicious, with a perfect blend of mouthwatering textures and flavors and ready in 25 minutes.
Creamy Garlic Cauliflower Soup
Creamy Garlic Cauliflower Soup is creamy and healthy. This vegetarian soup is ready in 45 minutes with a handful of wholesome ingredients and a few steps. Serve it with an easy tomato bruschetta on the side.
This vegetarian, hearty and filling, creamy Mexican corn soup is dense, bright, and full of flavour! It has all the warm and cozy vibes written all over it. Serve it with some butternut squash quesadillas.
Broccoli cheese soup is creamy, cozy, and delicious simmered in a buttery cheesy broth for the perfect blend of textures and flavors - comfort food goals.
Roasted Red Pepper and Tomato Soup
Roasted red pepper and tomato soup is silky smooth, incredibly flavorful and delicious, and easy to make. This vegan soup is healthy and nutritious too.
Vegetarian peanut miso ramen with a creamy vegan soup base, is topped with noodles, vegetables, and a perfect soft-boiled egg. Make it in just 20 minutes.
Roasted Carrot and Ginger Soup
Roasted carrot and ginger soup is rich, velvety, creamy, flavorful, and delicious. This healthy vegetarian soup is quick and easy to make in 30 minutes. Serve it with some toasted bread.
It's no surprise that this delicious and easy roasted butternut squash soup is the most pinned soup recipe on Pinterest. This soup captures the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more? Serve with with a side of homemade ciabatta bread or crusty no knead bread for dipping.
Creamless Cream of Asparagus Soup
Creamless cream of asparagus soup is healthy, delicious, smooth, creamy, quick and easy to make. A perfect spring soup for a last minute lunch or dinner.
Make this silky smooth and creamy tomato potato soup in under 25 minutes. This gluten-free vegan soup is healthy and filling and the easiest weeknight meal.
Potato Corn Chowder is rich, creamy, hearty, and delicious. Made with simple ingredients in 35 minutes, this vegetarian soup is perfect for a quick meal.
Pinto Bean Soup (Sopa Tarasca)
Spice up your weeknight dinners with Mexican Pinto Bean Soup (Sopa Tarasca) made with creamy pinto beans, spicy chipotle, and a tomato broth in 30 minutes.
30-Minute Butternut Squash Soup
Quick and easy 30-minute butternut squash soup is simple yet packed with flavour, is naturally vegan and gluten-free, and can be made ahead of time. Serve it alongside some easy rosemary garlic focaccia bread or cornbread muffins for dipping.
Quick and Easy Vegetarian Ramen
Put down that cup of instant noodles and make fresh, quick and easy vegetarian ramen in 15 minutes with fresh vegetables, noodles and authentic flavours. You might never go back to packaged ramen again.
Cheesy Potato Soup is creamy, delicious, and comforting. This recipe takes everyday ingredients and transforms them in 30 minutes to a rich, luscious soup.
Carrot Pumpkin Soup is wholesome, nutritious, and delicious. It's quick and easy comfort food that's perfect to feed the family on lazy weeknights.
Instant Pot Butternut Squash Soup
Instant pot butternut squash soup is the perfect fall dish to cook in your pressure cooker - warm, cozy, comforting, and creamy. Make in 15 minutes.
Mashed potato soup is one of the best ways to use up leftover mashed potatoes. It's creamy, cheesy, delicious, and ready in under 30 minutes.
Spinach and Pea Soup is creamy, velvety, healthy and delicious. It's a curried soup with a vegan coconut milk base loaded with fresh spinach and green peas.
Coconut Curry Pumpkin Soup is rich, creamy, flavorful, and delicious. This vegan soup is ready just over 35 minutes with minimal prep and in one pot.
Slow Cooker Loaded Baked Potato Soup
Nothing says comfort food like a bowl of slow cooker loaded baked potato soup topped with cheddar cheese, crumbled bacon and green onions. Literally throw your ingredients into the slow cooker and come back to a fully cooked soup a few hours later.
Butternut Squash and Apple Soup with Toasted Croutons
Change up your butternut squash soup game with butternut squash and apple soup with toasted croutons. It's got sweetness from apple and carrots, a kick from onions and curry powder, and it's just all around comfort food… without the guilt!
Creamy Pumpkin and Corn Chowder
If you haven't had this combo of flavours together, then you are in for a real treat. Creamy pumpkin and corn chowder is ready in under 30 minutes. It's the perfect fall vegetarian and gluten-free weeknight dinner. Serve it with a winter kale salad on the side.
Storing and Freezing Instructions
All of these vegetarian soup recipes (except for the ramen) can easily be made ahead and stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
You can also choose to just prep the ingredients in advance, whether that means chopping up vegetables or mixing ingredients together. You can store all your prepared ingredients in airtight containers in the refrigerator. By prepping in advance, it will make the cooking process go a lot more smoothly and quickly.
Did You Make Any of These Vegetarian Soup Recipes?
Please leave a comment and rating below, and let me know what you thought of this round up of vegetarian soup recipes. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Linzer Cookies
Sweet and buttery linzer cookies are a classic Christmas cookie that tastes even better than they look. These melt-in-your-mouth cookies have two layers of buttery and flaky shortbread, a layer of sweet fruit jam in between, and a generous dusting of confectioners' sugar on top. They are the perfect festive holiday treat.
This is the year to make all the cookies and do the holidays big. I am planning to make holiday cookie boxes for family and friends and packaging them up in these cute Christmas cookie boxes. These linzer cookies are the perfect Christmas cookie to include, with classic flavours of shortbread and jam (similar to my jam-filled thumbprint cookies). Some other must-haves to bake are Christmas sugar cookies, soft and chewy ginger cookies, chocolate crinkle cookies and cranberry pistachio biscotti.
Ingredients
You only need a handful of ingredients to make these cookies, most of which you probably already have in your refrigerator and pantry.
- butter
- Confectioner's sugar - Confectioners' sugar (or powdered sugar) creates a melt-in-your-mouth cookie. You could also use granulated sugar to get a delicious cookie, but the texture will not be the same.
- all-purpose flour
- pure vanilla extract
- salt
- jam - Any fruit jam works with this recipe. I used seedless raspberry jam, and often use strawberry jam as well.
Equipment used:
- measuring cups and spoons
- mixing bowl
- hand mixer (or stand mixer)
- rolling pin
- linzer cookie cutters - I used a large star cookie cutter, and then used the small star cutout from this linzer cookie cutter set.
- half sheet baking pan lined with silicone baking mat or parchment paper
- wire cooling rack
How to Make the Best Linzer Cookies
- Make the dough: In a large mixing bowl, cream the butter and sugar together using a hand mixer or stand mixer until soft and fluffy, about 2 minutes on medium speed. Add vanilla and salt and continue to beat until fully incorporated. Gradually add flour, and mix until your mixture forms into a dough mass.
- Shape the dough and chill: Use your hands to form the dough into a ball, and then shape into a flat disc. Cover tightly in plastic cling wrap, and chill in the refrigerator for 30 minutes.
- Cut out the cookies: Once the dough is chilled, lightly dust a clean surface with flour, and place the dough on top. Use a rolling pin to roll out the dough until it is ¼-inch thick. Use linzer cookie cutters to cut out the cookies. On half of the cookies, use a smaller cookie cutter to cut shapes in the center of the cookie. Remove the smaller cookie shapes and bake them as separate little shortbread cookies, or roll them together with the scraps to cut out more cookies.
- Second chill: Place the cookies half-inch apart on half sheet baking pan lined with a silicone baking mat or parchment paper, and chill in the refrigerator for another 10 minutes, while the oven is preheating to 350 F.
- Bake: Bake the cookies for 10 minutes, or until edges just start to brown. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer onto a wire cooling rack to cool completely to room temperature.
How to Assemble Linzer Cookies
- Dust confectioners' sugar on the cookies that have the center cut out.
- Spread some raspberry jam on the bottom halves of each cookie (the cookies that do not have the center cut out), leaving a small â…›-inch border around each of the cookies. You can use a knife or use a piping bag with a round piping tip to pipe the jam onto the cookies.
- Carefully place the tops of the cookies on the jammy bottoms. Be careful not to smudge the sugar on top. You can fill the open centers with more jam, if desired.
Storing Tips
- How to store: Store in a single layer in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
- How to freeze: To freeze unassembled shortbread cookies, arrange them in a single layer in an airtight container. Then add a layer of parchment paper and place another layer of shortbread cookies on top. You can also freeze assembled cookies, but note that the confectioners' sugar will melt when the cookie thaws, so it will not be as pretty. I would recommend freezing the cookies unassembled, and then adding confectioners' sugar once thawed.
More Cookie Recipes
- Chocolate Crinkle Cookies
- Soft and Chewy Ginger Cookies
- Christmas Sugar Cookies
- Jam-filled Thumbprint Cookies with Almond Glaze
- Cranberry Pistachio Biscotti
- Soft and Chewy White Chocolate Cranberry Cookies
- Chocolate-Dipped Shortbread Heart Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Cheesy Tortellini and Sausage Bake
Quick and easy, cheesy tortellini and sausage bake is a delicious 30-minute dinner packed with so much flavour. It's loaded with tortellini pasta, Italian sausage, tomato sauce, fresh parsley and two types of gooey cheese baked to perfection for major comfort food goals. This quick and easy weeknight dinner is a big family favourite.
Who doesn't love a quick and easy one pot meal on a busy weeknight? Some of my other favourites to throw together quickly are shrimp fettuccine alfredo pasta bake, creamy tortellini soup with sausage, and creamy brussels sprouts bake, and baked maple salmon.
Ingredients in Baked Tortellini
- tortellini - I used cheese tortellini, but you can use any flavour that you like. You can also use fresh or frozen tortellini, but note that the cook time of the tortellini will be longer if it is from frozen.
- Italian sausage
- tomato sauce - either homemade or store-bought.
- olive oil
- onions
- fresh parsley
- salt and pepper
- cheese - both mozzarella cheese and Parmesan cheese.
You will also need a medium cooking pot, colander and cast-iron skillet (or oven-safe skillet).
How to Make the Best Cheesy Tortellini and Sausage Bake
- Cook the tortellini: Bring a large pot of water to a boil over medium high heat. Add tortellini and cook according to package directions, about 8-10 minutes. Drain with a colander, and set aside.
- Cook the sausage: Meanwhile, heat oil in a large cast-iron skillet (or oven safe skillet) for 2 minutes over medium-high heat until the hot oil sizzles and shimmers. Add sausage and cook for 5-7 minutes until browned. Break the sausages into small pieces using a spatula.
- Add the sauce: Add onions and sauté until tender, about 3-4 minutes. Stir well to combine. Add in tomato sauce, parsley, salt and pepper. Stir well to mix and bring to a simmer. Turn the heat down to low, and simmer uncovered for 5 minutes.
- Combine and add cheese: Add in the cooked tortellini and stir well to fully coat it in sauce. Sprinkle shredded mozzarella and grated Parmesan evenly on top of the tortellini.
- Bake: Transfer the skillet into a 350F preheated oven and bake for 10-12 minutes, until the cheese melts and turns golden brown. Remove from oven, and let cool for 5 minutes before serving.
- Serve: Garnish with extra parsley and Parmesan on top.
How to Store
Store this tortellini and sausage bake in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat in the microwave or in a skillet. You may need to add a little water to thin out the sauce a bit.
How to Serve Cheesy Tortellini and Sausage
I like to serve this delicious cheesy tortellini and sausage bake with some crusty homemade bread and a side salad. My favourite breads to pair this with are garlic rosemary focaccia bread or pull apart garlic bread, which are both perfect for dipping and soaking up all of that delicious tomato sauce.
More Pasta Recipes
- 40 Best Pasta Recipes
- Creamy Tortellini Soup with Sausage
- Shrimp Fettuccini Alfredo Pasta Bake
- Butternut Squash Carbonara Pasta
- Creamy Avocado Basil Peso Spaghetti
- Easy Meat Lasagna
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Easy Make-Ahead Cranberry Sauce
Finally, a recipe that you can make days before Thanksgiving. Easy make-ahead cranberry sauce. You literally have no excuse to serve cranberry sauce out of a can when it only takes 15 minutes and 3 ingredients to make it homemade and so delicious. This is the easiest and most stress-free Thanksgiving recipe ever.
Ingredient Notes
To make this classic Thanksgiving sauce, you will need to gather these simple ingredients (full quantities in recipe card below):
- orange juice - this adds a really nice flavour that balances out the tangy cranberries.
- granulated sugar - you could also use brown sugar
- cranberries - I used fresh cranberries, but you can easily use frozen.
- pinch of cinnamon - this is an optional ingredient, but it adds a nice warming fall flavour.
You will also need a small saucepan.
How to Make the Best Make-Ahead Cranberry Sauce
So there are basically 3 simple steps. That's right, 3 steps.
- Dissolve the sugar. The first step is to heat the orange juice and the sugar until the sugar dissolves and the mixture begins to boil.
- Add cranberries. The second step is so add the cranberries and allow the mixture returns to a boil and simmer on low. When the mixture is simmering, you will notice a popping sound. This is because cranberries "pop" or burst when heated. Just be careful to avoid any any splashing when the cranberries burst. Once the cranberries have burst, you can add a pinch of cinnamon (optional).
- Chill the cranberry sauce. Remove from heat and mash with the back of a spoon until desired consistency is reached. Let mixture cool at room temperature. Then, transfer to an airtight container and refrigerate overnight.
How to Serve Easy Make-Ahead Cranberry Sauce
Cranberry sauce is a staple for Thanksgiving dinner, along with a Whole Roast Turkey (or Turkey Breast) and Gravy, and all the classic Thanksgiving side dishes. Some of my favourite sides to serve are:
- Creamy Mashed Potatoes
- Sweet Potato Casserole
- Green Bean Casserole
- Cornbread Stuffing
- Sautéed Brussels Sprouts
- Oven Roasted Vegetables
Some of our other favourite sides to serve in the fall and during the holidays are:
Stovetop Mac and Cheese with White Cheddar
Cranberry Apple Walnut Stuffing
Butternut Squash Salad (with Kale, Walnuts, and Cranberries)
Classic Homemade Turkey Gravy (from Drippings or Broth)
Creamed Spinach Gratin
Slow Cooker Cranberry Sauce (Cranberry Sauce in the Crockpot)
More Thanksgiving side dishes →
How to Use Leftover Cranberry Sauce
When I host Thanksgiving dinner, I usually make double the amount of cranberry sauce, because I find it's always better to have extra than to run out. Plus, when you make extra, it means that there are always leftovers, which makes for the best leftover cranberry sauce recipes. Here are some ways I use up leftover cranberry sauce:
- Make delicious baked goods such as cranberry sauce oat bars, leftover cranberry sauce muffins with oat streusel topping, and cranberry sauce swirl pound cake.
- Serve it for breakfast over top of pancakes with a side of whipped cream, as a jam spread over toast, or on top of cinnamon and walnut porridge.
- Spread it in a sandwich with leftover turkey and make leftover thanksgiving turkey sandwich.
- Add it to yogurt and granola and make a parfait.
More leftover cranberry sauce recipes →
Storing and Freezing Instructions
- How to store: Store cranberry sauce in an airtight container in the refrigerator for up to 10 days.
- How to freeze: Once cooled to room temperature, store cranberry sauce in an airtight container or freezer bag and store in the freezer for up to 3 months.
More Thanksgiving Recipes
- 15 Leftover Cranberry Sauce Recipes
- Easy Thanksgiving Dinner Menu
- Small Thanksgiving Menu for Four
- 50 Best Thanksgiving Side Dishes
- 15 Thanksgiving Bread Recipes
- 25 Best Thanksgiving Desserts
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
This recipe was first published in 2016. It has been completely updated with new photographs and tips.
Roasted Balsamic Chicken with Cranberries
Roasted balsamic chicken with cranberries is a quick and easy weeknight dinner perfect for cozy fall and winter nights. This sheet pan meal is made with flavourful, succulent and tender boneless chicken thighs marinated in a delicious sweet and tangy balsamic marinade and is roasted with red onions and cranberries for the most amazing flavour. The best part? This 30-minute dinner is so easy to prep and even quicker to eat if you marinate the chicken in advance. You will not believe how much flavour is packed into one dish with so little prep.
Ingredients
You will need a few ingredients to make this meal, and chances are that you will have most of them stocked up already.
- chicken thighs - I used boneless chicken thighs. You can also use bone-in thighs but the cook time will be slightly longer at about 30 minutes. Check for doneness using a meat thermometer. It will be done once it reads 165 F.
- chicken marinade - made with balsamic vinegar, olive oil, red wine vinegar, honey, salt and pepper. This marinade adds the perfect sweet and tangy flavour to perfectly roasted chicken thighs.
- red onion
- cranberries - I used fresh cranberries, but you can also use frozen. So while you might not have cranberries in your kitchen all year round, there's a good chance that during the holiday season you've got some leftover bags in the freezer that need to be used up. Here's your chance to turn them into something unexpected and unforgettable.
- tarragon - if you don't have tarragon, you can switch it up with your favourite herbs - oregano, thyme, rosemary, whatever you've got.
You will also need a mixing bowl, quarter sheet baking pan and meat thermometer.
How to Make the Best Roasted Balsamic Chicken with Cranberries
- Marinate the chicken thighs: In a medium mixing bowl, combine balsamic vinegar, 2 tablespoons olive oil, red wine vinegar, honey, salt, and pepper, and stir to combine. Add chicken thighs to the marinade, then toss to combine. Cover the bowl and refrigerate for 30 minutes to marinate, up to overnight.
- Assemble the sheet pan: Coat a rimmed baking sheet with remaining 2 tablespoons olive oil. Then, add red onions in an even layer, and scatter chicken thighs between them, pouring the extra marinade on top of the onions. Add the cranberries and place a few sprigs of fresh tarragon on top.
- Roast: Roast in a 425F preheated oven for 20 to 25 minutes, or until juice from chicken run clear (when thickest part of the thigh reads at least 165 F on a meat thermometer).
How to store: Transfer any leftovers into an airtight container with the juices from the pan, and refrigerate for up to 4 days. To reheat, place in the microwave, air fryer at 300F for 5 minutes, or in the oven at 300F for 10 minutes.
How to Serve Balsamic Chicken with Cranberries
I like to serve this roasted balsamic chicken with cranberries with a side of creamy mashed potatoes or creamy garlic mashed cauliflower to soak up the delicious pan drippings, and a big salad to add some green and complete the meal.
Some other side dishes that would be great with this are sautéed garlic green beans, easy roasted cauliflower, and air fryer baby potatoes.
More Sheet Pan Chicken Recipes
- One Pan Garlic Roasted Chicken and Baby Potatoes
- Sheet Pan Balsamic Chicken and Vegetables
- Tandoori Chicken Sheet Pan Dinner
- Sheet Pan Curry Chicken and Vegetables
- Soy Glazed Chicken Thighs
- Sheet Pan Chicken Fajitas
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
Easy Challah Bread
There is nothing like the scent of freshly baked bread filling up your kitchen. These beautiful braided loaves of traditional easy challah bread are light, soft and fluffy, with a beautiful golden brown crust coated in sesame seeds. It's rich in flavour and is slightly sweet. This easy three-strand braided challah takes just 20 minutes of actual prep work to come together. It's the perfect side of bread to serve with every day meals.
What is Challah?
Challah (also known as "egg bread") is a traditional Jewish bread that is baked when celebrating the Sabbath or other holidays. It is a braided loaf of bread that is made rich with eggs, sweetened with honey, and has the softest, fluffiest texture, perfect for french toast. There are many variations of challah in different parts of the world and you can customize it with a wide array of ingredients such as almonds, raisins, cinnamon, and so on (like in cinnamon raisin challah bread).
Challah is often compared to brioche bread as they are similar in texture, but they have their differences. Unlike brioche bread which is made primarily of butter and milk, traditional challah is made with canola oil and eggs for enrichment.
Ingredients
- active dry yeast
- water
- liquid honey
- vegetable oil
- eggs - you need one egg for the dough, and one egg to be used for the egg wash on top.
- all purpose flour
- salt
- white sesame seeds - to sprinkle on top.
You will also need a kitchen scale (or measuring cups and spoons), mixing bowls, half sheet baking pan and silicone baking mat (or parchment paper).
How to Make the Best Easy Challah Bread
First, prepare the dough. In a medium mixing bowl, dissolve yeast in water and whisk in honey, oil and one beaten egg. The mixture should start to bubble and develop a yeasty aroma. In a large mixing bowl, add flour and salt. Pour in the yeast mixture and mix well until fully combined, scraping down the sides of the bowl (there should be no dry flour particles visible).
Next, knead the dough on a clean surface for 5 minutes until it turns into a smooth dough ball. Transfer the dough back into the bowl and coat with a little bit of oil to prevent it from drying out. Cover the bowl with plastic cling wrap and let it rise at room temperature until doubled in size, about 1 hour.
How to Braid Challah Bread with Step-by-Step Pictures
Now we are ready to braid the challah. We are making two 3-strand braided challah. You could also make one 6-strand challah.
- Punch down on the dough to deflate it completely and roll it into a log. Divide the log into 6 equal pieces and roll each piece into a long rope, about 1-inch thick.
- Place three ropes side by side on a lightly floured surface and pinch them together at the top to seal.
- Braid the three strands together by alternating the right strand over the middle strand and the left strand over the middle strand. Continue the pattern, alternating between the right and left strands until it reaches the ends. Pinch the ends together to seal.
- Repeat the same steps with the second challah.
Then, place both challah on a parchment lined baking sheet, spaced apart. Cover with cling wrap and let rise until almost doubled in size, about 45 minutes depending on the room temperature.
Now we are ready to bake. First, brush a generous amount of egg wash (beaten egg) evenly over the top and sprinkle with sesame seeds. The egg wash adds shine and creates a beautiful golden crust during baking. Then transfer into a 350 F preheated oven and bake for 25 minutes until the top turns golden brown.
Let the challah bread cool down to room temperature before slicing, about 30 minutes.
Challah Bread Storing Tips
- How to store: Store challah in a bread box or an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
- How to freeze: You can also freeze challah in an airtight container or freezer bag for up to 3 months. To thaw, place in the refrigerator or kitchen counter.
- How to reheat: To reheat refrigerator or frozen challah that has been thawed, place in the air fryer or oven at 300 F for 5-10 minutes. You can also cut into slices and toast in the toaster or toaster oven.
More Bread Recipes
- Brioche Bread
- Small Batch No-Knead Bread
- No Knead French Baguettes
- Easy Small Batch Ciabatta Rolls
- Homemade Sunflower Seed Bread
- Easy Homemade Everything Bagels
- Cheesy Garlic Dinner Rolls
Tried this recipe?
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Chocolate Crinkle Cookies
Soft, tender and chewy, chocolate crinkle cookies are a classic Christmas cookie that tastes like a rich fudgy brownie packed with chocolate with a a crackly, crinkle crust, and coated in powdered sugar. This super simple cookie recipe is so easy to whip up, making it the perfect cookie to bake, even for the most novice of bakers.
What are Crinkle Cookies?
These cookies get their name from the deep crimson cracks that break the surface of the powdered sugar coating, which form naturally as the cookies bake.Â
Perfect for a Holiday Cookie Box
Are you counting down the days to cookie season like I am? I am already planning out all the cookies I am going to make and box up for family and friends this year. These chocolate crinkle cookies are definitely a must-have in your holiday cookie box, along with some of my favourite Christmas cookies such as Christmas sugar cookies, raspberry jam-filled thumbprint cookies, soft and chewy white chocolate cranberry cookies and chocolate-dipped shortbread cookies.
Ingredients in Chocolate Crinkle Cookies
To make these Chocolate Crinkle Cookies, you'll need the following ingredients (full measurements in recipe card below):
- all-purpose flour
- cocoa powder - use unsweetened cocoa powder.
- baking powder
- salt
- vegetable oil - other substitutes include olive oil or coconut oil.
- granulated sugar
- brown sugar
- pure vanilla extract
- eggs
- confectioners' sugar - for the beautiful snow-like coating.
You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), cookie scoop, half sheet baking pan, and silicone mat.
How to Make the Best Fudgy Chocolate Crinkle Cookies
- Combine dry ingredients: In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside
- Combine wet ingredients: In a medium bowl, use a hand mixer to beat together oil and sugars on medium-low speed until combined. Add vanilla and eggs, one at a time, and beat until combined.
- Add dry ingredients to wet ingredients: Gradually add the dry ingredients into the wet ingredients, and beat on low speed until just combined, scraping down the sides. Note that the dough is will be very sticky.
- Chill: Cover the bowl tightly with plastic wrap and chill in the refrigerator for at least 2 hours, up to overnight. If chilling the dough overnight, place the cookie dough on the counter for 10-20 minutes before rolling into balls. This will allow it to warm up slightly, otherwise the cookies will be thicker and will not spread as much.
- Shape and coat the cookies: Remove cookie dough from the refrigerator. Use a cookie scoop to scoop out 1 tablespoon of cookie dough and roll into a ball. Roll the cookie ball into a shallow plate of confectioners' sugar and coat it completely. Place the cookie balls 2 inches apart on a parchment paper or silicone mat lined half sheet baking pan. Repeat until you have used up all the cookie dough. You may have to bake these in 2 batches.
- Bake: Bake in a 350 F preheated oven for 10-12 minutes, until just set. They will be soft to the touch and will appear slightly underbaked, but they will firm up as they cool. Give the baking sheet a few gentle taps on the kitchen counter. Allow the cookies to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.
Tips
- You have to chill the dough. Do not skip this step. Chilling the dough firms up the dough and makes it so much easy to handle. You will not be able to roll them into balls without chilling them first for at least 2 hours, up to overnight. If chilling the dough overnight, place the cookie dough on the counter for 10-20 minutes before rolling into balls. This will allow it to warm up slightly, otherwise the cookies will be thicker and will not spread as much. 
- Make a double batch. You can easily double the recipe to make a larger batch of cookies. Refrigerate the dough or uncoated cookie balls at any point that you are waiting for the oven to be ready.
How to Store Crinkle Cookies
- Storing instructions: Store in an airtight container at room temperature for up to 1 week.
- How to freeze: You can freeze the rolled dough balls (before they are coated in confectioners' sugar) in a freezer bag for up to 3 months. To bake, allow it to thaw in the refrigerator, then roll in sugar and bake as per recipe instructions.
More Cookie Recipes
- The Best Soft and Chewy Peanut Butter Cookies
- Jam-filled Thumbprint Cookies with Almond Glaze
- Soft and Chewy White Chocolate Cranberry Cookies
- Christmas Sugar Cookies with Royal Icing
- Chocolate Chip Banana Bread Cookies
- Chocolate-Dipped Shortbread Heart Cookies
- The Best Chewy Chocolate Chip Oatmeal Cookies
- Chocolate Chunk Peanut Butter Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
30 Best Thanksgiving Appetizers
Before we dig into our Thanksgiving feast, we need something savoury to snack on. From dips and spreads, to canapés and savoury tarts, to a holiday charcuterie board, I have got you covered. Today, I am sharing my 30 most popular and favourite recipes for Thanksgiving appetizers.
Best Thanksgiving Appetizers
Bacon Wrapped Brussels Sprouts
Bacon wrapped brussels sprouts are the sweet, savory, and salty appetizer that you need at your next holiday gathering this fall. Simple and easy to make.
This Cranberry Whipped Feta Dip is a festive, creamy appetizer that comes together in minutes with just a handful of simple ingredients.
Easy Tomato Bruschetta with Balsamic Glaze
Tomato bruschetta with balsamic glaze is an easy Italian appetizer topped with tomatoes, onions, garlic, basil and olive oil. Delicious, fresh and simple.
This easy charcuterie board is the perfect appetizer to impress with minimal effort- made with cheese, cured meats, crackers, dips, olives, fruit, and nuts.
Fried mac and cheese balls are crispy on the outside, creamy and cheesy on the inside, and have the perfect crunch. Best way to use leftover mac and cheese.
Bacon cheddar cheese ball is an easy to make appetizer and delicious showstopper at holiday parties or game day. It's creamy, cheesy, and nutty.
Cranberry Meatballs are sticky, sweet and tangy. These delicious bites are the perfect holiday appetizer, or a great way to use up leftover cranberry sauce.
Make creamy pumpkin hummus in under 5 minutes with a few pantry staples including canned pumpkin. It's the best healthy and delicious fall appetizer.
This easy Cheese Board is a popular and classic appetizer arranged with an assortment of cheese, bread and crackers, fresh fruit, and nuts.
Crispy Smashed Sweet Potatoes are the perfect side dish for your fall and winter meals - sweet, savory, and so simple to make!
Cranberry baked brie is a sweet and savory appetizer you need to try this holiday season. It's quick and easy, melty and gooey, and so delicious.
Made with homemade pie crust and an earthy, cheesy mushroom filling, this savory Mushroom Galette is an absolute delight. Serve for appetizer or side dish.
Warm, rich, creamy baked spinach dip is a delicious and easy appetizer that is baked until warm and melty. Easy to make ahead and a total crowd pleaser. It's one of my favourite Super Bowl recipes of all time.
Antipasto skewers with tortellini are a quick, easy, and delicious appetizer with the best parts of a traditional antipasto platter but easier to eat.
Sweet Potato Croquettes are delicious, flavorful, savory balls of mashed sweet potatoes, cheese, and seasoning - crisp outside and soft and tender inside.
Marinated mozzarella balls is a delicious and simple yet stunning appetizer, made with fresh bocconcini soaked in olive oil, garlic, and fresh herbs.
Whipped ricotta crostini is a fancy easy appetizer to make in just minutes or prepare in advance and assemble before serving. A total crowd pleaser.
Candied pecans are a delicious, crunchy, and sweet snack during the holidays or great topped on salads and more. Made with five pantry staple in 10 minutes.
This homemade veggie tray is a quick easy healthy snack or appetizer to make for your next party, with a variety of colorful vegetables and delicious dips.
Vegetarian stuffed mushrooms are a delicious, flavorful, healthy, and nutritious appetizer. Plus, quick and easy to make in under 30 minutes including prep!
Whipped feta is light, airy, and fluffy. It's an easy yet impressive recipe that takes only 5 minutes to make in a blender with 3 simple ingredients.
This butternut squash galette (free-form tart) is the perfect little snack any time of day. Slice it up and serve as an appy before a big dinner.
Fried Goat Cheese Balls are flavorful, delicious, and easy to make. With creamy, melty cheese oozing out of a crunchy, golden crust in every bite.
Baked green bean fries are flavorful, crispy, and nutritious. These veggies are quick and easy to make as a healthy appetizer, snack, or side dish.
Mashed potato balls are a delicious appetizer that is crisp on the outside and soft, tender, and cheesy inside. Best way to use leftover mashed potatoes!
This Antipasto Platter is a show-stopping appetizer made with a variety of marinated veggies, olives, cheeses, breads, cured meats, and fresh vegetables.
Soft garlic breadsticks are fluffy, airy, buttery, and delicious. They're an easy recipe that is perfect for beginners at baking bread.
Cranberry Brie Bites are quick and easy to make with flaky puff pastry, gooey melty brie, and sweet cranberry sauce. The perfect holiday appetizer.
Potato Galette with Arugula and Creme Fraîche
Potato galette with arugula and crème fraîche is a rich, light, and delicious savoury tart to serve for breakfast, lunch, or dinner. A total crowd-pleaser.
Smooth and creamy pesto hummus is a healthy, delicious and flavourful dip that is easy to make in just 5 minutes. It's vegan and gluten-free.
Whipped feta crostini with a herby olive topping is quick and easy snack or appetizer that is ready in less than 20 minutes - or 10 minutes if you're fast.
Classic deviled eggs are a simple, easy, and healthy appetizer to make when you need something quick for brunch, picnics, barbecues, potlucks, or Easter.
Olive tapenade is a delicious, flavorful, easy dip that comes together in minutes, made with the perfect combination of sharp, tangy, salty, and savory.
Pigs in a blanket from scratch are a delicious and easy appetizer or snack to make for your next party or gathering - juicy, cheesy, flaky, and buttery.
Curried White Bean Crostini with Toasted Pepitas
Curried white bean crostini with toasted pepitas is the perfect, sophisticated holiday appetizer that is ready to serve in under 15 minutes.
Crunchy, cheesy, and paired with an awesome dipping sauce, these baked mozzarella sticks are just as amazing as what you would find in a restaurant.
Whip up smooth and creamy classic hummus dip at home in just 5 minutes, by combining chickpeas, tahini, olive oil, lemon juice and garlic in the blender.
One-ingredient homemade baked apple chips are healthy, light, crispy and so crave-worthy. They contain no added sugar and are so easy to make at home.
Looking for the perfect appetizer or light lunch? Try a tomato and mozzarella tart topped with basil and a drizzle of pomegranate molasses.
Caramelized onion dip is creamy, flavorful, and melt-in-your-mouth delicious. This easy appetizer is perfect for entertaining, on game day, or for a snack.
More Thanksgiving Recipes
Once you have selected the thanksgiving appetizers that you want to serve on your Thanksgiving dinner menu, let's tackle the other items on the menu:
- 40 Best Thanksgiving Main Dishes
- 50 Best Thanksgiving Side Dishes
- 15 Best Thanksgiving Bread Recipes
- 25 Best Thanksgiving Dessert Recipes
Thanksgiving Dinner Tips
- Plan your menu ahead of time. You can prepare some of these Thanksgiving appetizers in advance. Some can stored in an airtight container for a few days at room temperature or in the refrigerator, and some can even be frozen, according to recipe directions.
- Prep your ingredients as much as possible. Once you have decided on the dishes to serve, prepare as much as you can in advance, whether that is chopping ingredients or prepping the dish and storing in the refrigerator until ready for the oven. Any little bit that you can prepare in advance will make things much less stressful on the day.
- Set the table the night before. Take out the fancy dinnerware, flatware, glasses, placemats, and napkins and set the table the night before. It's one less thing to worry about on Thanksgiving.
Did You Make Any of These Thanksgiving Appetizers?
Please leave a comment and rating below, and let me know what you thought of this round up of recipes for thanksgiving appetizers. Be sure to snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
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Cranberry Pistachio Biscotti
Festive cranberry pistachio biscotti are perfectly crunchy, a little crumbly, and so delicious. This Italian cookie is packed with cranberries and pistachios to give it that warm holiday flavour and all the feels with that classic red and green. They are the perfect cookie for dunking into a hot cup of coffee, tea or peppermint hot chocolate AND perfect to include in a Christmas holiday cookie box. You'll be surprised with how easy they are to actually make.
Who else is excited for cookie season? I love making a holiday cookie box to send out to family and friends, and especially so this year. I am planning to include this cranberry pistachio biscotti, alongside some of my other favourite Christmas cookies such as soft and chewy ginger cookies, soft and chewy white chocolate cranberry cookies, Christmas sugar cookies, and raspberry jam-filled thumbprint cookies.
What is Biscotti?
Biscotti is a traditional Italian cookie that literally translates to "twice-baked". The cookie dough is formed into a log, baked and slightly cooled, then sliced and baked again on both sides to get the perfect crisp cookie. You can make them in all different flavours (try almond flavoured in easy almond biscotti) and you can dunk them into chocolate with extra nuts on top (because why not?)
Ingredients
To make this easy cranberry pistachio biscotti, you will need:
- eggs - leave them out on the counter to get them to warm up to room temperature.
- brown sugar
- olive oil
- vanilla extract
- lemon zest - gives the biscotti a subtle hint of citrus flavour that pairs so well with the cranberries and pistachio.
- all-purpose flour
- baking powder
- dried cranberries
- pistachios - you want to use unsalted unshelled pistachios.
You will also need measuring cups and spoons, mixing bowls, hand mixer (or stand mixer), quarter sheet baking pan, and a wire cooling rack.
How to Make the Best Cranberry Pistachio Biscotti
- Combine the wet ingredients. In a medium mixing bowl, add eggs and brown sugar. Beat together using a hand mixer (or stand mixer) on medium speed until light and fluffy, about 1-2 minutes. Add in olive oil, vanilla, and lemon zest and beat together for another minute.
- Add wet ingredients to dry ingredients. In a large bowl, sift together flour and baking powder. Gradually stir in the wet ingredients, until just combined. Fold in the dried cranberries and pistachios and bring the dough together with your hands. The dough should be able to hold together but will still be slightly sticky.
- Shape the dough. Transfer the dough onto a lightly floured surface and shape it into a rectangular log. Lightly flour a rolling pin and roll the dough into a rectangle measuring 10x6 inches, and ½-inch thick.
- Bake. Transfer to a quarter sheet baking pan lined with parchment paper or a silicone baking mat. Bake in a 350F preheated oven for 25 minutes, until golden brown.
- Slice: Remove from oven and allow it to cool down in the pan until cool enough to handle, about 10 minutes. Transfer log to a cutting board and use a knife to cut into ¾-inch slices, crosswise. You should get about 14-16 slices, depending on how thick you rolled out the log.
- Second bake: Reduce the oven temperature to 300F. Place the cranberry pistachio biscotti back on the lined baking tray (standing up on its cut side) and bake for 10 minutes. Then remove from oven and flip the biscotti over to the other side. Bake for another 8-10 minutes until crisp and golden.
- Cool and serve: Allow biscotti to cool in the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool down completely before serving. You can also melt some chocolate and dip half the biscotti into it, or drizzle it on top.
Cranberry Pistachio Biscotti Tips
- The texture: The ideal texture of biscotti is hard, dry and crunchy. It is the perfect texture for dunking into tea, coffee and hot chocolate.
- How to store: Store biscotti in an airtight container for up to 2 weeks at room temperature.
- How to freeze: Freeze biscotti in an airtight container or freezer bag for up to 3 months. When ready to eat, let it thaw at room temperature first.
More Cookie Recipes
- Easy Small Batch Almond Biscotti
- Soft and Chewy White Chocolate Cranberry Cookies
- Persian Chickpea Cookies with Pistachio
- Chocolate-Dipped Shortbread Cookies
- Chocolate Chip Banana Bread Cookies
Tried this recipe?
I'd love to hear what you think! Leave a comment and rating below to share your feedback. Your reviews help others discover this recipe and help me keep creating more free recipes for you. Snap a photo and tag me on social media @aheadofthyme too.
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