It’s hard to believe that this is my fourth (4th) Christmas blogging on Listen to Lena! If you were here with me for the first, raise your hand if you feel old.
Yeah, me too.
Nevertheless, years ago I published “The 12 Recipes of Christmas”, which was a compilation of my favourite tried-and-true holiday recipes. The following year, I re-published the list, based on Google Analytic’s theory that only about 14 people would have seen it the first time around.
(Are the original 14 still reading? Sadly, my real-life friends aren’t inspired to comment on my blog anymore. Except @shaunamackenzie, whom I adore! Muah!)
Last year, I skipped posting the recipes, thinking that twice was enough. But the e-mails came through all season… “I need your Homemade Irish Cream Recipe, where can I find it?” and “Do you have your Eggnog Cheesecake recipe handy?”
This year, I’ve decided to just post them all together so it’s an entire page of holiday goodness. And if you don’t find anything you love here, be sure to visit Life Made Delicious for deliciously festive treats and homemade food gifts that will make the season brighter. I’ve got my eye on these Peppermint Crunch Cookies – they look delish!
So without further ado, here we go… The 12 Recipes of Christmas.
Recipe #12: Big, Soft Ginger Cookies
They’re big. They’re soft. And they’re packed with wonderful, spicy ginger flavour. Perfect for late night snacking with a glass of eggnog… They’re Big, Soft Ginger Cookies!
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup white sugar
1 egg
1 tablespoon orange juice
1/4 cup molasses
2 tablespoons white sugar
Preheat oven to 350 degrees F. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the orange juice and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. Makes 24 cookies.
Recipe #11: Peppermint Meringues
Meringues are the perfect sugary confection. They’re light, sweet and ideal for popping in your mouth while decorating the tree. A lot of people shy away from making them, but truly, the preparation couldn’t be simpler and the oven does all the work.
For this recipe, no need for a fancy piping bag; the crushed candies hide imperfections. And for newbies:
“Soft peaks” – the egg white mixture will be smooth and the texture of your favourite hair mousse.
“Stiff peaks”- the egg white mixture will hold it’s shape when you lift it out of the bowl, and be the same texture as a thick dollop of Cool Whip!
2 egg whites
pinch salt
pinch cream of tartar
1/2 cup white sugar
2 peppermint candy canes, crushed
Preheat oven to 225 degrees F. Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours. Meringues should be completely dry on the inside (but do not allow them to brown). Turn off oven. Keeping oven door ajar, let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months. Makes 48 meringues.
Recipe #10: Homemade Irish Cream
Why buy it when you can make it? This recipe yields 3 times the amount for 1/3 of the price, and I promise you’ll swear off the bottled stuff once you’ve tried this do-it-yourself version!
This oooh-so-good liqueur is also a serious contender when you’re out to impress… when was the last time you were served homemade Irish Cream on the rocks? Ha!
1 cup half and half cream
1 (14 ounce) can sweetened condensed milk
1 cup Irish whiskey (can substitute Canadian or Scottish, I won’t tell!)
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1/2 teaspoon almond extract
In a blender, combine cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator for up to one month. Shake well before serving. Serves 16.
Recipe #9: Perfect Pumpkin Bread
This moist and spicy bread actually tastes better the day after it is baked. Perfect for holiday gift giving… IF you can manage to save some for others. Tastes especially good with a frothy cappucino, fuzzy blanket and crackling fire!
Note: This recipe yields two 9×5 inch loaves. Greasing and flouring the pans is essential for easy removal.
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
2 cups white sugar
1 cup brown sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
walnuts pieces, for sprinkling (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9×5 inch loaf pans.
In a large bowl, mix together pumpkin puree, eggs, oil, water and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Sprinkle with walnut pieces, if desired.
Bake for 60 minutes. Loaves are done when toothpick inserted in center comes out clean. Turn onto wire rack to cool completely. Makes 2 loaves.
Recipe #8: Eggnog Cheesecake
I’ve heard that people either love or hate eggnog. What’s there not to love? It’s like drinking smooth, cold custard from a glass. Ingenious!
Even if you’re not a fan, I promise you that the sweet, creamy taste blends perfectly with a little Philly for this delicious festive favourite. Add a little rum and you’ll surely get into the holiday spirit – I’d make this year round if I could. If you wish, you can save time by buying a pre-made graham cracker crust (just note that this recipe will yield 2 cheesecakes if using the pre-made variety; they tend to fit less of the filling). Keebler makes a great one which you can find at any supermarket. If you do happen to purchase pre-made, don’t bake it! Just follow the directions from the mixing part and on.
1 cup graham cracker crumbs
2 tablespoons white sugar
3 tablespoons melted butter
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 tablespoons all-purpose flour
3/4 cup eggnog
2 eggs
2 tablespoons rum
1 pinch ground nutmeg
Preheat oven to 325 degrees F. In a medium bowl combine graham cracker crumbs, 2 tablespoons sugar and butter. Press into the bottom of a 9 inch spring form pan. Bake in preheated oven for 10 minutes. Place on a wire rack to cool.
Increase oven temperature to 425 degrees F. With a hand mixer beat cream cheese until very smooth. Add 1 cup sugar, flour and eggnog; mix until well blended. Blend in eggs, rum and nutmeg. Pour mixture into cooled crust. Bake in preheated oven for 10 minutes.
Reduce heat to 250 degrees F and bake for 45 minutes, or until center of cake is barely firm to the touch. Remove from oven and immediately loosen cake from rim. Let cake cool completely before removing the rim. Serves 16.
Recipe #7: Pretzel Turtles
If you’re looking for a funky, delish twist on the classic reptile, try these Pretzel Turtles. Prep work couldn’t be more simple and while they’re not an exact match taste-wise, I promise your buds will be thanking you just the same! Here are some tips that will ensure a great outcome:
1. Go to the Bulk Barn for all your ingredients
2. If you can find them, square-shaped pretzels work best
3. For the caramels, use Rolo, or better still, Dove chocolate covered caramels (they’re square too, making the perfect layering scenario)
4. If you’re feeling particularly adventurous, try drizzling them on top with melted chocolate
20 small mini pretzels
20 chocolate covered caramel candies
20 pecan halves
Preheat oven to 300 degrees F. Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 3-4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container. Makes 20 candies.
Recipe #6: Butterscotch Bread Pudding
Is there a better comfort food than warm, sweet, sticky bread pudding? Especially during the cold winter months, this oh-so-good dessert pairs perfectly with mulled cider or chai latte. I recommend using day-old French bread, but any slightly stale bread will do. And if you’d like to put a twist on this already delish recipe, try substituting cinnamon raisin bread with vanilla or white chocolate chips. Heavenly.
1 loaf day-old French bread, torn into small pieces
2 cups milk
2 cups half and half
1 1/2 cups brown sugar
1/2 cup butter, melted
3 eggs, beaten
2 teaspoons vanilla extract
1 cup butterscotch chips
Preheat oven to 350 degrees F. Butter a 9×13 inch baking dish.
In a large bowl, combine bread, milk, cream, brown sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
Bake in preheated oven 1 hour, until nearly set. Serve warm or cold.
Recipe #5: Sweet & Spicy Pecans
I LOVE spiced pecans. They’re party-perfect for munching and crunching. These pecans, delicately flavoured with savoury cinnamon and nutmeg, pack a subtle kick with the addition of cayenne pepper. Make a big batch for holiday parties and save the leftovers for a super delish salad – just toss mixed greens with raspberry vinaigrette and top with thinly sliced red onion, sliced strawberries, crumbled goat cheese and the spiced pecans. You’ll want to have a salad at every meal!
1 egg white, lightly beaten
1 tablespoon water
3 cups pecan halves
1/3 cup white sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon cayenne pepper
Preheat oven to 300 degrees F. Line a baking sheet with aluminum foil.
In a medium bowl beat the egg white with the water. Stir in the pecans, mixing until well moistened. In a large Ziploc bag, mix together sugar, salt, cinnamon, cloves, nutmeg and cayenne pepper. Add the nuts and give it a good shake. Spread nuts on prepared pan.
Bake in preheated oven for 20 minutes, stirring every 5 minutes. Be careful not to overcook. Store in a glass jar for up to one month.
Recipe #4: No-Bake Citrus Cheesecake
Maybe you need a quick, delish dessert in a hurry. Maybe you want a crowd pleaser that doesn’t take hours to prepare and bake. Or maybe you can’t bake. If this sounds like you, then this is the recipe you’ve been waiting for. The prep time is under 10 minutes and the end result is an insanely sweet & tart cheesecake with a velvety smooth texture. For this cake, my favourite citrus flavouring is lime… but if you’re not partial to puckering up, lemon is exceptionally tasty as well (and not as tart). I bring this no-bake cheesecake to every Christmas potluck and it’s always a huge hit!
1-1/4 cups graham cracker crumbs
1/4 cup melted butter
1 pkg (85g) Jell-O Lemon, Lime or Orange Jelly Powder
2/3 cup boiling water
2 pkg (250g each) cream cheese
2 cups Cool Whip, thawed
Juice of 1 lemon
Combine graham cracker crumbs with melted butter. Press on bottom of 9 inch springform pan.
Dissolve Jell-O with 2/3 cup boiling water in large glass bowl. Blend in cream cheese with a hand mixer on low speed. Fold in lemon juice and Cool Whip. Pour over crust; smooth top. Chill 4 hours. Serves 12.
Recipe #3: Easy, Decadent Truffles
Who knew truffles were this easy to make? Absolutely perfect for holiday gift giving – ah! the joy of receiving decadent chocolate goodness! – you can decorate these little treats any way you please. Let your imagination go wild (and perhaps let your belt out a few notches). After all, you’ve been a good little elf this year!
Mmm… chocolate.
1 (8 ounce) package cream cheese, softened
3 cups confectioners’ sugar, sifted
3 cups semisweet chocolate chips, melted
2 tbsp half and half cream
1 1/2 tsp vanilla
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners’ sugar until well blended. Stir in melted chocolate, cream and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
(To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.)
Roll truffles in ground walnuts, cocoa powder, flaked coconut, confectioners’ sugar, candy sprinkles, etc. Makes 24-30 truffles.
Recipe #2: Molten Chocolate Lava Cakes
The easiest and perhaps sexiest dessert ever. Thick, delectable chocolate spilling out from a rich, sweet cake. I can’t tell you how many times friends and family have hinted, requested (and even begged) that I make this dessert. If you have Bakers Chocolate Squares on hand, chances are you’re ready to make this sinfully delicious concoction.
½ cup salted butter
4 squares Bakers Semi-Sweet chocolate
2 large eggs
¼ cup sugar
2 teaspoons flour
4 ramekins
Garnish:
1 (6 ounce) container raspberries, barely moistened and rolled in about
½ cup sugar right before serving
Melt butter and chocolate in a medium heat-proof bowl in microwave for about 1 minute. In a separate bowl, beat eggs and sugar with a hand mixer until sugar dissolves. Beat egg mixture into chocolate until smooth. Whisk in flour until just combined. Divide batter among 4 ramekins. (Batter can be made up to a day ahead and refrigerated; return to room temperature an hour or so before baking.)
Adjust oven rack to middle position; heat oven to 450 degrees. Bake in ramekins (placed on cookie sheet) until batter puffs but center is not set, 10-12 minutes (I usually bake for exactly 11 minutes). DO NOT OVERBAKE. Carefully lift ramekins and transfer to dessert plates.
Place sugared raspberries around the ramekin and serve immediately. Serves 4.
Recipe #1: Family
My final recipe? Don’t sweat the baking; spend time with your family. Yes, this was Ryder at only 6 months old. My bottom lip is trembling.
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