Christmas Recipes - Holiday Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/christmas/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 14 Mar 2025 15:44:43 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Christmas Recipes - Holiday Recipes | Taste Recipes https://www.tasteofhome.com/holidays-events/holidays/christmas/ 32 32 Keto Cheesecake https://www.tasteofhome.com/recipes/keto-cheesecake/ Fri, 14 Mar 2025 15:44:43 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2082145

Ingredients

  • 2-1/2 cups almond flour
  • 1/4 cup granulated monk fruit or stevia sugar substitute
  • 6 tablespoons butter, melted
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sour cream
  • 1-1/2 cups granulated monk fruit or stevia sugar substitute
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • 4 large eggs, room temperature, lightly beaten
Text Ingredients

Directions

  1. Preheat oven to 325°. In a small bowl, combine almond flour and sugar substitute; stir in butter. Press onto the bottom and up the side of a greased 9-in. springform pan. Place on a baking sheet. Bake until lightly browned, 18-22 minutes. Cool on a wire rack.
  2. In a large bowl, beat cream cheese, sour cream, sugar substitute, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18-in. square). Securely wrap foil around pan.
  3. Place in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, about 1-1/2 hours. Turn oven off; let sit 30 minutes with the door open. Remove springform pan from water bath. Let stand up to 1 hour on a wire rack.
  4. Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.

Nutrition Facts

1 piece: 402 calories, 36g fat (17g saturated fat), 131mg cholesterol, 238mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 11g protein.

]]> Homemade Moon Pies https://www.tasteofhome.com/recipes/homemade-moon-pies/ Mon, 24 Feb 2025 18:23:45 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2118141

Ingredients

  • 1 cup butter, softened
  • 3/4 cup packed brown sugar
  • 1 large egg, room temperature
  • 3 tablespoons honey
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 jar (7-1/2 ounces) plus 1/2 cup marshmallow fluff
  • 3 packages (10 ounces each) dark chocolate melting wafers, such as Ghirardelli
Text Ingredients

Directions

  1. In a bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in egg, honey, molasses and vanilla. In another bowl, whisk flours, baking soda, cinnamon and salt; gradually beat into creamed mixture.
  2. Divide dough in half. Shape each into a disk; wrap. Refrigerate until firm enough to roll, about 1 hour.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on parchment-lined baking sheets.
  4. Bake until just set, 9-11 minutes. Cool on pans for 2 minutes. Remove to wire racks to cool completely.
  5. Spread 1 tablespoon marshmallow fluff on bottoms of half the cookies; cover with remaining cookies. Freeze until filling is set, about 1 hour. In a microwave, melt chocolate candy coating; stir until smooth.
  6. Dip each cookie into coating; allow excess to drip off. Place on parchment-lined baking sheets; refrigerate until set.

Nutrition Facts

1 sandwich cookie: 217 calories, 11g fat (7g saturated fat), 15mg cholesterol, 105mg sodium, 28g carbohydrate (19g sugars, 1g fiber), 2g protein.

]]> Huckleberry Jam Thumbprints https://www.tasteofhome.com/recipes/huckleberry-jam-thumbprints/ Mon, 24 Feb 2025 18:27:40 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2117622

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup finely chopped pistachios
  • 1/2 cup huckleberry jam
  • Additional chopped pistachios and confectioners' sugar, optional
Text Ingredients

Directions

  1. Preheat oven to 325°. Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Add pistachios; mix well.
  2. Shape dough into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Press a deep indentation in center of each with your thumb; fill each with 1/2 teaspoon jam.
  3. Bake until bottoms are light brown, 13-16 minutes. Remove from pans to wire racks to cool. If desired, sprinkle with additional chopped pistachios and additional confectioners' sugar.

Nutrition Facts

1 cookie: 105 calories, 7g fat (3g saturated fat), 13mg cholesterol, 70mg sodium, 11g carbohydrate (4g sugars, 1g fiber), 1g protein.

]]> Ding Dong Cake https://www.tasteofhome.com/recipes/ding-dong-cake/ Fri, 21 Feb 2025 05:53:48 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085329

Ingredients

  • CAKE:
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 3/4 cup sour cream
  • 2 cups all-purpose flour
  • 2/3 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • ERMINE FROSTING:
  • 1/2 cup all-purpose flour
  • 2-1/2 cups whole milk
  • 1-3/4 cups confectioners' sugar
  • 1/2 teaspoon salt
  • 1-3/4 cups butter, softened
  • 1-1/2 teaspoons vanilla extract
  • GANACHE:
  • 16 ounces semisweet chocolate, chopped
  • 1/2 cup butter, cubed
  • 1-1/2 cups heavy whipping cream
Text Ingredients

Directions

  1. Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round cake pans with parchment; grease paper.
  2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine buttermilk and sour cream. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Pour into prepared pans. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  3. For frosting, in a small heavy saucepan, whisk flour and milk until smooth. Cook and stir over medium heat until thickened and bubbly, 10-12 minutes. Remove from heat. Stir in sugar and salt until dissolved; transfer to a small bowl. Press plastic wrap onto surface. Refrigerate until cold.
  4. In a large mixing bowl, beat butter until light and fluffy, about 5 minutes. Gradually beat in cooled milk mixture. Beat in vanilla. Switch to whisk attachment; continue beating on medium speed until frosting is stiff and fluffy.
  5. For ganache, in a heavy saucepan, melt chocolate and butter. Gradually add cream; heat until just warmed. Chill until slightly thickened mixture achieves spreading consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate. Spread 1/3 frosting on top of each layer; stack to make a layer cake, ending with a cake layer. Spread ganache over top and sides of cake.

Nutrition Facts

1 piece: 807 calories, 57g fat (35g saturated fat), 141mg cholesterol, 524mg sodium, 69g carbohydrate (48g sugars, 3g fiber), 8g protein.

]]> Cinnamon Roll Monkey Bread https://www.tasteofhome.com/recipes/cinnamon-roll-monkey-bread/ Wed, 19 Feb 2025 06:53:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2079448

Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 cup butter, melted
  • 1 tablespoon ground cinnamon
  • 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing, quartered
Text Ingredients

Directions

  1. Preheat oven to 350°. Place butter in a small bowl. In a separate small bowl, stir together brown sugar, sugar and cinnamon. Dip each piece of cinnamon roll into butter, then roll in sugar cinnamon mixture. Stack pieces in a greased 10-in. fluted tube pan.
  2. Bake until edges are golden brown, 35-40 minutes. Let cool 10 minutes; invert onto serving platter. Place icing packages in a small bowl of hot water for 5 minutes. Drizzle icing over warm monkey bread. Serve immediately.

Nutrition Facts

1 serving: 396 calories, 15g fat (7g saturated fat), 20mg cholesterol, 606mg sodium, 63g carbohydrate (37g sugars, 1g fiber), 3g protein.

]]> Coal Miners Chocolate Cake https://www.tasteofhome.com/recipes/coal-miners-chocolate-cake/ Sun, 16 Feb 2025 06:52:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2115823

Ingredients

  • CAKE:
  • 1 box (15-1/4 ounces) devil's food cake mix
  • 1 can (21 ounces) cherry pie filling
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • FROSTING:
  • 8 tablespoons (1 stick) unsalted butter
  • 1/3 cup evaporated milk
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup baking cocoa
  • 1 cup semisweet chocolate chips
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large bowl, combine cake mix, cherry pie filling, eggs and vanilla extract; stir until evenly mixed. Transfer to a greased 13x9-in. cake pan.
  2. Bake the cake 30-35 minutes or until a toothpick inserted into the center comes out clean.
  3. Meanwhile, prepare frosting. In a small saucepan over medium-low heat, combine butter, sugar, salt, cocoa powder and evaporated milk. Cook, stirring occasionally, until the butter has melted and the sugar is fully dissolved, about 3-4 minutes. Remove pan from the heat; add the chocolate chips. Stir until the chocolate has melted and the frosting is smooth and creamy.
  4. Pour frosting over the warm cake. Use an offset spatula to spread into an even layer. Let the cake cool completely at room temperature. Slice into squares; serve.

Nutrition Facts

1 piece: 309 calories, 11g fat (7g saturated fat), 40mg cholesterol, 287mg sodium, 52g carbohydrate (38g sugars, 1g fiber), 3g protein.

]]> Vegan Cinnamon Rolls https://www.tasteofhome.com/recipes/vegan-cinnamon-rolls/ Thu, 06 Feb 2025 13:42:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2085305

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup oat or almond milk, warmed
  • 1/4 cup sugar
  • 1/4 cup vegan butter-style sticks, melted
  • 1/2 teaspoon salt
  • 3-1/2 cups bread flour
  • FILLING:
  • 3/4 cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup vegan butter-style sticks, melted
  • FROSTING:
  • 1/2 cup vegan butter-style sticks, softened
  • 4 ounces vegan cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1-1/2 cups confectioners' sugar
Text Ingredients

Directions

  1. Dissolve yeast in warm milk; stir in sugar. Let sit 5 minutes or until frothy.
  2. In another bowl, combine butter, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
  3. Turn out dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°.
  4. Mix brown sugar and cinnamon. Punch down dough; divide in half. On a lightly floured surface, roll out 1 portion into an 11x8-in. rectangle. Brush with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 8 slices; place in a greased 13x9-in. pan, cut side down (cover with a kitchen towel while shaping second half). Repeat with remaining dough and filling. Let rise in a warm place until doubled, about 1 hour.
  5. Bake until golden brown, 18-20 minutes. Cool on wire racks.
  6. For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over tops. Refrigerate leftovers.

Nutrition Facts

1 roll: 341 calories, 14g fat (5g saturated fat), 7mg cholesterol, 246mg sodium, 49g carbohydrate (26g sugars, 1g fiber), 5g protein.

]]> Swedish Visiting Cake https://www.tasteofhome.com/recipes/swedish-visiting-cake/ Wed, 05 Feb 2025 06:51:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2111625

Ingredients

  • CAKE:
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 2/3 cup 2% milk
  • 8 tablespoons butter, melted and cooled
  • TOPPING:
  • 2 egg whites, room temperature
  • 1/2 teaspoon almond extract
  • 1 cup plus 2 tablespoons confectioners' sugar, divided
  • 1 cup sliced almonds
Text Ingredients

Directions

  1. Preheat oven to 350°. Grease and flour a 9-in. round cake pan.
  2. In a small bowl, whisk together flour, baking powder and salt.
  3. In a large bowl, whisk together sugar, egg, extracts and milk. Add dry ingredients; whisk to combine. Add melted butter; whisk until batter is smooth and lump-free. Pour batter into prepared cake pan.
  4. In another large bowl, whisk together egg whites, almond extract and 1 cup confectioners’ sugar. Add sliced almonds; stir to combine. Sprinkle almond mixture evenly on top of the batter. 
  5. Bake 30-35 minutes or until edges are golden brown and toothpick inserted into center comes out clean. Remove to a wire rack; cool completely. Dust with 2 tablespoons powdered sugar. Cut into slices.

Nutrition Facts

1 piece: 344 calories, 15g fat (7g saturated fat), 44mg cholesterol, 242mg sodium, 48g carbohydrate (35g sugars, 2g fiber), 6g protein.

]]> Gluten-Free Waffles https://www.tasteofhome.com/recipes/gluten-free-waffles/ Sun, 02 Feb 2025 06:51:53 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2083440

Ingredients

  • 2 cups gluten-free baking flour (with xanthan gum)
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup 2% milk
  • 5 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • Butter and maple syrup, for serving
Text Ingredients

Directions

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk eggs, milk, oil and vanilla extract until blended. Whisk wet ingredients and dry ingredients together until just moistened. Let sit 5-10 minutes.
  2. Preheat waffle maker; grease with cooking spray. Bake waffles according to manufacturer’s directions until golden brown. Serve with butter and maple syrup as desired.

Nutrition Facts

1 waffle: 205 calories, 8g fat (1g saturated fat), 39mg cholesterol, 263mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 4g protein.

]]> Cheesy Broccoli au Gratin https://www.tasteofhome.com/recipes/cheesy-broccoli-au-gratin/ Fri, 31 Jan 2025 17:34:16 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2084672

Ingredients

  • 4 tablespoons butter
  • 1/2 small onion, chopped
  • 3 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 large bunch fresh broccoli, cut into florets
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon cayenne pepper
  • 1/2 cup panko bread crumbs
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large saucepan, melt butter over medium heat. Add onion; cook until tender, 4-5 minutes. Add garlic, cook one minute longer. Stir in flour, cook until browned, 1-2 minutes. Gradually whisk in milk. Bring to a simmer; cook until thickened, 2-3 minutes. Remove from heat; stir in broccoli, cheddar, 1/4 cup Parmesan, salt, pepper, mustard and cayenne.
  2. Spoon into greased 2-qt. baking dish. Bake, uncovered, 25-30 minutes. Remove from oven; sprinkle with panko breadcrumbs and remaining 1/4 cup Parmesan. Bake until sauce is bubbly and topping is lightly browned, another 8-10 minutes.

Nutrition Facts

3/4 cup: 215 calories, 14g fat (8g saturated fat), 38mg cholesterol, 588mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 10g protein.

]]> Bacon Ranch Cheese Ball https://www.tasteofhome.com/recipes/bacon-ranch-cheese-ball/ Fri, 24 Jan 2025 06:53:29 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2078893

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 package (1 ounce) ranch dip mix
  • 2 cups shredded Monterey Jack cheese or cheddar cheese
  • 1 pound bacon strips, cooked and crumbled, divided
  • 1-1/2 cups chopped green onions
  • 1/4 cup minced chives
  • Assorted crackers, for serving
Text Ingredients

Directions

  1. In a large bowl, beat cream cheese and ranch dip mix on medium speed until smooth, 3-4 minutes. Stir in shredded cheese, 1/3 of the crumbled bacon, green onion and chives until well combined. Roll into a ball; roll into remaining crumbled bacon so it covers the outside of the cheese ball. Wrap in plastic wrap; refrigerate at least 1 hour. Serve on a platter with assorted crackers, as desired.

Nutrition Facts

1 serving: 172 calories, 15g fat (8g saturated fat), 42mg cholesterol, 480mg sodium, 3g carbohydrate (1g sugars, 0 fiber), 7g protein.

]]> Cinnamon Roll French Toast Casserole https://www.tasteofhome.com/recipes/cinnamon-roll-french-toast-casserole/ Thu, 23 Jan 2025 06:49:47 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105171

Ingredients

  • 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing
  • 10 tablespoons unsalted butter, melted, divided
  • 4 large eggs, room temperature
  • 1/2 cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1-1/4 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup
Text Ingredients

Directions

  1. Preheat oven to 375°. Set aside the cinnamon roll icing from the packaged dough.
  2. Cut prepared cinnamon roll dough into quarters. Brush 4 tablespoons melted butter onto the bottom and sides of a 13x9-in. baking dish. Add the cinnamon roll dough pieces.
  3. In a large mixing bowl, beat eggs, heavy cream, vanilla and cinnamon together. Pour evenly over the cinnamon roll dough pieces.
  4. In a small bowl, combine flour, brown sugar, sugar, salt and remaining 6 tablespoons butter. Gently mix until dry ingredients are moist and clump into large pieces.
  5. Evenly crumble streusel over the top of the casserole, then drizzle with 2 tablespoons maple syrup. Bake 25-30 minutes until cinnamon roll pieces are fully baked, eggs are set, and the streusel topping is lightly golden.
  6. Remove promptly; let cool 15-20 minutes. Drizzle the top of the casserole with reserved cinnamon roll icing; cut into squares. Serve warm.

Nutrition Facts

1 piece.: 614 calories, 27g fat (13g saturated fat), 118mg cholesterol, 807mg sodium, 85g carbohydrate (42g sugars, 2g fiber), 9g protein.

]]> Copycat Marshall Field’s Chocolate Cookies https://www.tasteofhome.com/recipes/copycat-marshall-fields-chocolate-cookies/ Sun, 19 Jan 2025 06:49:30 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105078

Ingredients

  • COOKIES:
  • 5 tablespoons butter, softened
  • 1 cup packed brown sugar
  • 1 tablespoon light corn syrup
  • 3 ounces bittersweet chocolate, melted
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 2 tablespoons baking cocoa
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1-1/2 cups confectioners' sugar
  • 1/4 cup baking cocoa
  • 1 tablespoon butter, softened
  • 3 tablespoons boiling water
Text Ingredients

Directions

  1. Preheat oven to 350°. Line two 15x10x1-in. baking sheets with parchment paper; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and corn syrup until fluffy and lighter in color, about 5 minutes. Beat in melted chocolate, vanilla extract and egg until fully blended.
  3. In a separate bowl, whisk together the flour, salt and baking powder. Gradually alternate adding flour mixture and buttermilk to the wet ingredients; mix until the flour disappears and no dry clumps remain. Gently fold in pecans; cover and chill the dough for 30 minutes.
  4. Spoon dough onto prepared baking sheets in 2-1/2 tablespoon scoopfuls, leaving 2 in. between cookies. Bake 11-12 minutes or until the center of the cookies appear set and edges are firm. Remove promptly; let cool 5 minutes before transferring to a wire rack to cool completely.
  5. Mix confectioners’ sugar and cocoa powder in a large bowl. Add butter and 2 tablespoons boiling water; whisk until smooth. If frosting is too thick, add 1 additional tablespoon boiling water; frosting should be the consistency of a thick glaze that’s spreadable with a knife.
  6. Once cookies are cool, spread a generous layer of frosting onto each cookie. Serve.

Nutrition Facts

1 cookie: 390 calories, 15g fat (7g saturated fat), 37mg cholesterol, 247mg sodium, 62g carbohydrate (44g sugars, 3g fiber), 5g protein.

]]> Copycat Chick-fil-A Brownies https://www.tasteofhome.com/recipes/copycat-chick-fil-a-brownies/ Sun, 19 Jan 2025 06:49:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2105189

Ingredients

  • 10 tablespoons butter
  • 1-1/4 cups sugar
  • 1 cup baking cocoa
  • 1/4 teaspoon salt
  • 1/2 teaspoon instant espresso powder
  • 1 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup all-purpose flour
  • 3/4 cup dark chocolate chips or chunks
Text Ingredients

Directions

  1. Preheat oven to 350°. Line an 8-in. square baking pan with parchment paper.
  2. Bring a few inches of water to a low simmer in the bottom of a double boiler. Add butter, sugar, baking cocoa and salt to the top of the double boiler. Stir occasionally until the butter is melted and the mixture is warm to the touch. Add vanilla and espresso powder; stir to combine.
  3. Remove from the heat. Add eggs, one at a time, beating until the batter appears smooth and glossy. Add flour; stir just until the flour is moistened and no dry patches remain. Fold in dark chocolate.
  4. Transfer batter to the prepared pan; spread into an even layer. Bake 24-26 minutes or until brownies appear set and a toothpick inserted into the center comes out almost clean.
  5. Transfer pan to a wire rack to cool completely. Slice into squares to serve.

Nutrition Facts

1 brownie: 346 calories, 19g fat (11g saturated fat), 68mg cholesterol, 165mg sodium, 46g carbohydrate (35g sugars, 3g fiber), 5g protein.

]]> Dark Chocolate Peppermint Bark https://www.tasteofhome.com/recipes/dark-chocolate-peppermint-bark/ Fri, 17 Jan 2025 20:37:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098342 James Schend, Dairy Freed]]>

Ingredients

  • 2 packages (10 to 12 ounces each) white baking chips
  • 1/2 teaspoon peppermint oil
  • 1/4 cup dark chocolate chips
  • 2 tablespoons crushed peppermint candies
Text Ingredients

Directions

  1. Line a 15x10x1-in. pan with parchment; set aside.
  2. In a double boiler or metal bowl over hot water, melt baking chips until 2/3 are melted. Remove from heat; stir in peppermint oil until smooth. Spread into prepared pan. Melt dark chocolate chips in another bowl. Drizzle over top of white layer; cut through mixtures with a knife to swirl. Sprinkle with peppermint candies (pan will not be full). Refrigerate until firm, 15-20 minutes. Break or cut into pieces. Store in an airtight container.

Dark Chocolate Peppermint Bark Tips

How do you store dark chocolate peppermint bark?

Like other bark recipes, you can store this peppermint bark recipe either in the fridge or at room temperature in an airtight container. It'll last about two weeks at room temperature and about a month in the fridge. You can also freeze bark for up to six months.

How do you serve dark chocolate peppermint bark?

Enjoy it yourself or gift it to others. It makes the perfect food gift!

What is the best chocolate to use for this dark chocolate peppermint bark?

We recommend using one of our favorite white baking chips, like Ghirardelli Classic White Chips, for this recipe. Chocolove is one of our favorite dark chocolate brands, so look out for their dark chocolate chip bag for this bark, too.

—Christina Herbst, Taste Recipes Assistant Digital Editor

Nutrition Facts

1 ounce: 142 calories, 8g fat (5g saturated fat), 5mg cholesterol, 22mg sodium, 16g carbohydrate (16g sugars, 0 fiber), 2g protein.

]]> Sweet and Savory Deviled Eggs https://www.tasteofhome.com/recipes/sweet-and-savory-deviled-eggs/ Fri, 17 Jan 2025 20:37:36 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098340

Ingredients

  • 12 hard-boiled large eggs
  • 1/3 cup mayonnaise
  • 3 tablespoons finely chopped celery
  • 3 tablespoons finely chopped sweet pickles
  • 3 tablespoons finely chopped maraschino cherries
  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely chopped seeded jalapeno pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground chipotle pepper
  • 1/4 teaspoon black sesame seeds
  • 24 maraschino cherries
Text Ingredients

Directions

  1. Cut eggs in half lengthwise. Remove yolks, reserving whites. In a small bowl, mash yolks. Stir in mayonnaise, celery, pickles, cherries, mustard, jalapeno, salt and pepper. Spoon or pipe into egg whites. Sprinkle with paprika, chipotle pepper and sesame seeds. Top each with a cherry. Refrigerate, covered, until serving.

Sweet and Savory Deviled Egg Tips

How can I mix things up?

Use fresh chopped fennel in the filling to mix things up!

What other peppers can I use?

Instead of jalapenos, experiment with other fresh peppers, such as serrano, Anaheim or poblano.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 stuffed egg half: 74 calories, 5g fat (1g saturated fat), 93mg cholesterol, 109mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 3g protein.

]]> Cheesy Bacon and Grits Casserole https://www.tasteofhome.com/recipes/cheesy-bacon-and-grits-casserole/ Fri, 17 Jan 2025 20:37:20 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098328

Ingredients

  • 6 bacon strips, chopped
  • 3 cups water
  • 1 cup 2% milk
  • 3/4 teaspoon salt
  • 1 cup uncooked old-fashioned grits
  • 2 cups shredded Colby-Monterey Jack cheese, divided
  • 2 large eggs, lightly beaten
  • 1 cup fresh or frozen corn, thawed
  • 1/4 teaspoon pepper
  • Sliced avocado, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  2. Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese.
  3. Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let casserole stand for 10 minutes before serving. If desired, serve with avocado.

Nutrition Facts

3/4 cup: 261 calories, 13g fat (8g saturated fat), 81mg cholesterol, 534mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 13g protein.

]]> Buttery Mashed Potatoes https://www.tasteofhome.com/recipes/buttery-mashed-potatoes/ Fri, 17 Jan 2025 20:36:38 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098292

Ingredients

  • 3 pounds medium Yukon Gold potatoes, peeled
  • 2/3 cup heavy whipping cream
  • 1/2 cup butter, cubed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
Text Ingredients

Directions

  1. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Meanwhile, in a small saucepan, heat cream, butter, salt and pepper until butter is melted.
  2. Drain potatoes; return to pan. Mash potatoes, gradually adding enough cream mixture to reach desired consistency.

Buttery Mashed Potatoes Tips

What can I use instead of butter in mashed potatoes?

Instead of butter, you can use olive or infused oils. These fats work well as a butter replacement in most mashed potato recipes. We recommend trying out garlic or truffle oil. Sour cream or cream cheese can add creaminess, too. If you're dairy-free, try swapping out the butter for a dairy-free butter substitute. Be sure to check out our other dairy-free recipes, too.

Can you mash potatoes in a blender?

Technically, yes, you can mash potatoes in a blender. Do we recommend it? Probably not, as it makes the texture quite gloopy. Opt for a hand mixer, stand mixer or ricer before you reach for the blender. Learn more about the different ways to mash potatoes.

What else can I add to mashed potatoes?

There are plenty of toppings that you can add to mashed potatoes! Some of our favorites include crumbled bacon, green onions and cheddar cheese. Here are a few other ways to take mashed potatoes to another level.

Research contributed by Christina Herbst, Taste Recipes Assistant Digital Editor and Sarah Tramonte, Taste Recipes Associate Culinary Producer

Nutrition Facts

3/4 cup: 438 calories, 25g fat (16g saturated fat), 71mg cholesterol, 534mg sodium, 50g carbohydrate (5g sugars, 3g fiber), 5g protein.

]]> Mexican Tea Cookies https://www.tasteofhome.com/recipes/mexican-tea-cookies/ Fri, 17 Jan 2025 20:36:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098283

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3-1/4 cups all-purpose flour
  • 3/4 cup finely chopped pecans
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • BUTTERCREAM:
  • 1/2 cup butter, softened
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/2 cup dulce de leche
  • 2 tablespoons ground pecans
Text Ingredients

Directions

  1. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, pecans, baking powder, salt and cinnamon; gradually beat into creamed mixture. Dough will be soft. Form dough into a disk; cover and refrigerate 1 hour or until chilled.
  2. Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter; reroll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets.
    Bake until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
  3. For buttercream, in a large bowl, beat butter, cream and vanilla until creamy. Beat in confectioners’ sugar alternately with dulce de leche until smooth. Sprinkle cookies with additional confectioners' sugar. Pipe buttercream onto cookies; sprinkle with pecans. Store, covered, in refrigerator.

dulce de leche

This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

Nutrition Facts

1 cookie: 188 calories, 10g fat (5g saturated fat), 27mg cholesterol, 101mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.

]]> Holiday Mocha Spritz https://www.tasteofhome.com/recipes/holiday-mocha-spritz/ Fri, 17 Jan 2025 20:36:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098514

Ingredients

  • 1-1/2 cups unsalted butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 tablespoon instant coffee granules
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1/3 cup dark baking cocoa or baking cocoa
  • 2 teaspoons instant espresso powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup orange juice
  • Colored nonpareils, optional
Text Ingredients

Directions

  1. Preheat oven to 375°. In a large bowl, beat butter and sugar until light and fluffy, 5-7 minutes. Combine egg, instant coffee and vanilla; beat into creamed mixture. In another bowl, whisk flour, cocoa, espresso powder, baking powder, salt and nutmeg; add to creamed mixture alternately with orange juice, beating well after each addition.
  2. Using a cookie press fitted with a disk of your choice, press dough 1 in. apart onto ungreased baking sheets. If desired, sprinkle with nonpareils. Bake until set, 8-10 minutes (do not brown). Remove from pans to wire racks to cool.

Nutrition Facts

1 cookie: 42 calories, 2g fat (1g saturated fat), 8mg cholesterol, 15mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 1g protein.

]]> Air-Fryer Scottish Shortbread https://www.tasteofhome.com/recipes/air-fryer-scottish-shortbread/ Fri, 17 Jan 2025 20:35:33 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098456

Ingredients

  • 2 cups butter, softened
  • 1 cup packed brown sugar
  • 4 to 4-1/2 cups all-purpose flour
Text Ingredients

Directions

  1. Preheat air fryer to 290°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough.
  2. Roll to 1/2-in. thickness. Cut into 3x1-in. strips; prick with a fork. Place 1 in. apart on an ungreased tray in air-fryer basket. Cook until cookies are set and lightly browned, 7-9 minutes. Cool in basket 2 minutes; remove to wire racks to cool completely.

Test Kitchen tip
  • If you don’t have an air fryer, you can make this recipe in an oven.

    • Nutrition Facts

    1 cookie: 123 calories, 8g fat (5g saturated fat), 20mg cholesterol, 62mg sodium, 12g carbohydrate (5g sugars, 0 fiber), 1g protein.

    ]]>         Pretzel and Salted Caramel Chocolate Cookies https://www.tasteofhome.com/recipes/pretzel-and-salted-caramel-chocolate-cookies/ Fri, 17 Jan 2025 20:35:26 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098452

    Ingredients

    • 1 package chocolate cake mix (regular size)
    • 1/2 cup butter, melted
    • 2 large eggs, room temperature
    • 1 cup broken miniature pretzels, divided
    • 1 cup semisweet chocolate chips
    • 2 tablespoons salted caramel topping
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Combine cake mix, melted butter and eggs; beat until blended. Stir in 1/2 cup pretzels, chocolate chips and caramel topping.
    2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass; press remaining pretzels onto top of each. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.

    Nutrition Facts

    1 cookie: 147 calories, 7g fat (4g saturated fat), 25mg cholesterol, 196mg sodium, 21g carbohydrate (12g sugars, 1g fiber), 2g protein.

    ]]>         Apple Gingerbread Skillet Cake https://www.tasteofhome.com/recipes/apple-gingerbread-skillet-cake/ Fri, 17 Jan 2025 20:35:04 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2098434

    Ingredients

    • 1/4 cup butter, cubed
    • 1/2 cup chopped pecans
    • 1/4 cup packed brown sugar
    • 1/4 cup molasses
    • 2 medium tart apples, peeled and thinly sliced
    • GINGERBREAD:
    • 1/2 cup butter, softened
    • 1/2 cup sugar
    • 1 large egg, room temperature
    • 1 cup molasses
    • 2-1/2 cups all-purpose flour
    • 1-1/2 teaspoons baking soda
    • 1 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cloves
    • 1 cup hot water
    • Warmed applesauce, optional
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Place 1/4 cup butter in a 12-in. cast-iron or other ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Sprinkle with pecans and brown sugar; drizzle with molasses. Arrange apple slices in a single layer over sugar, cut side down.
    2. For gingerbread cake: in a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, then molasses. In another bowl, whisk flour, baking soda, ginger, salt and cloves; gradually add to creamed mixture. Stir in hot water.
    3. Pour over apples. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool 10 minutes before inverting onto a serving plate. Serve warm, with applesauce if desired.

    Nutrition Facts

    1 slice: 294 calories, 12g fat (6g saturated fat), 35mg cholesterol, 276mg sodium, 46g carbohydrate (30g sugars, 1g fiber), 3g protein.

    ]]>         Decadent Spinach-Stuffed Shells https://www.tasteofhome.com/recipes/decadent-spinach-stuffed-shells/ Fri, 17 Jan 2025 20:34:35 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099167

    Ingredients

    • 1 package (12 ounces) jumbo pasta shells
    • 1 jar (24 ounces) roasted red pepper and garlic pasta sauce, divided
    • 2 packages (8 ounces each) cream cheese, softened
    • 1 cup roasted garlic Alfredo sauce
    • Dash salt
    • Dash pepper
    • Dash crushed red pepper flakes, optional
    • 2 cups shredded Italian cheese blend
    • 1/2 cup grated Parmesan cheese
    • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
    • 1/2 cup finely chopped water-packed artichoke hearts
    • 1/4 cup finely chopped roasted sweet red pepper
    • Additional Parmesan cheese, optional
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain.
    2. Spread 1 cup sauce into a greased 13x9-in. baking dish. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Stir in cheeses and vegetables. Spoon into pasta shells. Arrange in prepared baking dish.
    3. Pour remaining sauce over top. Bake, covered, 20 minutes. If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.

    Nutrition Facts

    3 stuffed pasta shells: 389 calories, 22g fat (13g saturated fat), 70mg cholesterol, 707mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 14g protein.

    ]]>         Chocolate Peppermint Cheesecake https://www.tasteofhome.com/recipes/chocolate-peppermint-cheesecake/ Fri, 17 Jan 2025 20:34:14 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099147

    Ingredients

    • 20 Oreo cookies, finely crushed (about 2 cups)
    • 6 tablespoons sugar
    • 4 tablespoons butter, melted
    • FILLING:
    • 3/4 cup semisweet chocolate chips
    • 1/2 cup white baking chips
    • 4 packages (8 ounces each) cream cheese, softened
    • 1 cup sugar
    • 1 cup sour cream
    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon peppermint extract
    • 4 large eggs, lightly beaten
    • 1/3 cup peppermint crunch baking chips
    • GANACHE:
    • 1/2 cup semisweet chocolate chips
    • 1/4 cup heavy whipping cream
    • Optional: whipped cream and peppermint crunch baking chips or peppermint striped white chocolate kisses
    Text Ingredients

    Directions

    1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan. In a microwave, melt chocolate chips; stir until smooth and cool slightly. Repeat with white baking chips.
    2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, flour and extract. Add eggs; beat on low speed just until blended. Remove 2 cups batter to a small bowl; stir in cooled chocolate chips until blended. Pour over crust. Stir peppermint chips and cooled white chips into remaining batter; gently spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
    3. Bake until center is just set and top appears dull, 75-85 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
    4. Remove rim from pan. For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Let stand 3 minutes. Spread over cheesecake. If desired, garnish with whipped cream and additional peppermint crunch baking chips or kisses.
    * If you are unable to find Andes Peppermint Crunch Baking Chips or Hershey's Candy Cane Kisses, you can make homemade Peppermint Crunch Chips: In a small microwave-safe bowl, melt 1 cup vanilla chips; stir in 1/3 cup crushed peppermint candies. Spread on a waxed paper-lined cookie sheet; refrigerate until firm. Chop into small pieces.

    Nutrition Facts

    1 slice: 561 calories, 39g fat (22g saturated fat), 120mg cholesterol, 329mg sodium, 49g carbohydrate (40g sugars, 2g fiber), 8g protein.

    ]]>         Letter-Stamped Butter Cookies https://www.tasteofhome.com/recipes/letter-stamped-butter-cookies/ Fri, 17 Jan 2025 20:34:13 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099145 Taste Recipes Test Kitchen]]>

    Ingredients

    • 1 cup butter, softened
    • 1 cup confectioners' sugar
    • 1 large egg, room temperature
    • 3 cups all-purpose flour
    • 1/4 teaspoon salt
    • Optional: Decorating icing and sprinkles
    Text Ingredients

    Directions

    1. In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough into thirds. Shape each into a ball, then flatten into a disk. Cover and refrigerate for 30 minutes.
    2. Preheat oven to 350°. On a lightly floured surface, roll 1 portion of dough to 1/4-in. thickness. Cut with floured 2-1/2-in. shaped cutters.
    3. Place 1 in. apart on greased baking sheets. Press stamp into cookie. Repeat with remaining portions of dough. Bake until set, 8-10 minutes. Remove to wire racks to cool completely. Decorate as desired.

    Nutrition Facts

    1 cookie: 118 calories, 6g fat (4g saturated fat), 22mg cholesterol, 71mg sodium, 14g carbohydrate (4g sugars, 0 fiber), 2g protein.

    ]]>         Stamped Cutout Cookies https://www.tasteofhome.com/recipes/stamped-cutout-cookies/ Fri, 17 Jan 2025 20:34:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099139

    Ingredients

    • 3/4 cup butter, softened
    • 1 cup sugar
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 2-3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • ROYAL ICING:
    • 3-3/4 to 4 cups confectioners' sugar
    • 5 to 6 tablespoons warm water
    • 3 tablespoons meringue powder
    • Assorted paste food coloring
    • 2 to 3 teaspoons water
    Text Ingredients

    Directions

    1. In a large mixing bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Chill for 1 hour or until firm.
    2. On a lightly floured surface, roll out dough to 1/4-in thickness. Cut out with 3-1/2 in. cookie cutters of your choice. Using a floured spatula, transfer cookies to greased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Cool completely on wire racks.
    3. For icing, in a large bowl, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.
    4. Using pastry bags and small round tips, ice cookies. Let stand at room temperature until frosting is dry and firm, several hours.
    5. For each color you use, in separate small bowls, combine 1/2 teaspoon food coloring with 2-3 teaspoon water. Pour onto food-safe stamp pad or folded paper towel. Press stamp gently onto pad, ensuring an even coating of coloring adheres to stamp. Press stamp gently onto dried icing. Repeat with remaining cookies. Let stand until dry, several hours. Store in an airtight container.

    Nutrition Facts

    1 cookie: 307 calories, 9g fat (5g saturated fat), 43mg cholesterol, 184mg sodium, 54g carbohydrate (38g sugars, 1g fiber), 4g protein.

    ]]>         Creamy Coconut Peppermint Pie https://www.tasteofhome.com/recipes/creamy-coconut-peppermint-pie/ Fri, 17 Jan 2025 20:33:41 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099034

    Ingredients

    • 1 envelope unflavored gelatin
    • 1/2 cup coconut milk
    • 2-1/2 cups peppermint ice cream, melted
    • 1/4 cup crushed peppermint candies, divided
    • 1/4 teaspoon coconut extract
    • 1 cup flaked coconut, toasted, divided
    • 1 shortbread crust (9 inches)
    Text Ingredients

    Directions

    1. In a large microwave-safe bowl, sprinkle gelatin over coconut milk; let stand 1 minute. Microwave on high for 30-40 seconds. Stir until gelatin is completely dissolved, 1 minute.
    2. Stir ice cream, 2 tablespoons crushed candies and extract into gelatin mixture; fold in 1/2 cup coconut. Pour into crust. Sprinkle with remaining coconut. Refrigerate at least 2 hours before serving.
    3. Just before serving, top with remaining crushed candies.

    Nutrition Facts

    1 piece: 281 calories, 15g fat (10g saturated fat), 18mg cholesterol, 165mg sodium, 33g carbohydrate (22g sugars, 1g fiber), 4g protein.

    ]]>         Crackled Cranberry Pecan Cookies https://www.tasteofhome.com/recipes/crackled-cranberry-pecan-cookies/ Fri, 17 Jan 2025 20:33:37 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099030

    Ingredients

    • 1/4 cup boiling water
    • 1/4 cup orange juice
    • 3/4 cup dried cranberries
    • 1/2 cup butter, softened
    • 1/2 cup sugar
    • 1/2 cup packed brown sugar
    • 1 large egg, room temperature
    • 1 teaspoon grated orange zest
    • 1 teaspoon vanilla extract
    • 1-1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1/2 teaspoon cream of tartar
    • 1/2 teaspoon baking soda
    • 3/4 cup coarsely chopped pecans, toasted
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Pour boiling water and orange juice over cranberries in a small bowl; let stand 5 minutes. Drain.
    2. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg, orange zest and vanilla. In another bowl, whisk flour, salt, cream of tartar and baking soda; gradually beat into creamed mixture. Stir in pecans and cranberries.
    3. Drop dough by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake until the edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

    Nutrition Facts

    1 cookie: 139 calories, 7g fat (3g saturated fat), 18mg cholesterol, 111mg sodium, 20g carbohydrate (13g sugars, 1g fiber), 1g protein.

    ]]>         Coconut Orange Slice Cookies https://www.tasteofhome.com/recipes/coconut-orange-slice-cookies/ Fri, 17 Jan 2025 20:33:31 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2099024

    Ingredients

    • 1 cup shortening
    • 1 cup sugar
    • 1 cup packed brown sugar
    • 2 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
    • 2 cups old-fashioned oats
    • 2 cups orange candy slices, chopped
    • 1 cup sweetened shredded coconut
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in oats, orange candy and coconut.
    2. Shape dough into 2-in. balls; place 3 in. apart on parchment-lined baking sheets. Bake until cookies are set and edges begin to brown, 15-18 minutes. Remove from pans to wire racks to cool. Store in an airtight container.

    Test Kitchen tip
  • Cutting the orange candies on a cutting board sprinkled with granulated sugar will help keep it from sticking together after it's cut.

    • Nutrition Facts

    1 cookie: 285 calories, 10g fat (3g saturated fat), 16mg cholesterol, 144mg sodium, 46g carbohydrate (30g sugars, 1g fiber), 3g protein.

    ]]>