Five (5) Easy Recipes To Make This Festive Season | Dinner, Supper And Dessert

Cranberry Kringle Cookies | Festive cookies made with dried cranberries, white chocolate chips, and a hint of orange zest

Photo by Markus Spiske on Unsplash

Cranberry Kringle Cookies are a festive and delicious treat that are perfect for the holiday season. These cookies are made with dried cranberries, white chocolate chips, and a hint of orange zest, which gives them a unique and refreshing flavor. Here’s how to make them:

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1 cup dried cranberries
• 1 cup white chocolate chips

Steps

1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, whisk together the flour, baking soda, and salt.
3. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract and orange zest.
5. Gradually stir in the flour mixture until just combined.
6. Fold in the dried cranberries and white chocolate chips.
7. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These Cranberry Kringle Cookies are a perfect balance of sweet and tart, with a hint of orange zest that adds a refreshing twist. They’re easy to make and perfect for sharing with friends and family during the holiday season. 

Frozen Hot Chocolate | A chilly twist on a classic winter drink

Frozen Hot Chocolate is a delicious and refreshing twist on the classic winter drink. This creamy, chocolate-y frozen beverage is perfect for sipping by the fire or enjoying on a hot summer day. Here’s how to make it:

Ingredients

• 4 cups ice
• 2 cups chocolate milk
• 1 cup powdered hot chocolate mix, or 4 (1.38-ounce) packets Swiss Miss Hot Cocoa Mix

Steps

1. Place 4 cups of ice, 2 cups of chocolate milk, and 1 cup of powdered hot chocolate mix in a blender.
2. Blend on high speed until completely smooth, about 1 minute.
3. Divide the frozen hot chocolate into 4 glasses.
4. Top with whipped cream and chocolate shavings or sprinkles, if desired.

That’s it! This recipe is incredibly easy to make and requires only three ingredients. The chocolate milk adds a rich, creamy flavor to the drink, while the powdered hot chocolate mix gives it an extra chocolate-y kick. The ice makes it cold and refreshing, perfect for a hot summer day.

If you’re feeling adventurous, you can also try adding other ingredients to your frozen hot chocolate. For example, you could add a scoop of vanilla ice cream to make it even creamier, or a shot of espresso to give it a little caffeine boost. You could also experiment with different types of chocolate milk or hot chocolate mix to create your own unique flavor.

Peppermint Bark Brownies | Rich, fudgy brownies topped with a layer of creamy peppermint bark

Peppermint Bark Brownies are a decadent and festive dessert that are perfect for the holiday season. These rich, fudgy brownies are topped with a layer of creamy peppermint bark, which adds a refreshing and minty flavor to the chocolatey goodness. Here’s how to make them:

Ingredients

• 1/2 cup unsalted butter
• 3 ounces unsweetened baking chocolate
• 1 cup granulated sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 10 ounces white candy melts or high-quality white chocolate
• 1/4 teaspoon peppermint extract
• Crushed peppermint candies

Steps

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, melt the butter and unsweetened baking chocolate over low heat, stirring constantly.
3. Remove the pan from the heat and stir in the sugar.
4. Add the eggs one at a time, stirring well after each addition.
5. Stir in the vanilla extract.
6. Add the flour and salt and stir until just combined.
7. Pour the batter into a greased 8-inch square baking pan.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the brownies to cool completely in the pan.

For the peppermint bark topping:

1. Melt the white candy melts or high-quality white chocolate in a microwave-safe bowl according to the package instructions.
2. Stir in the peppermint extract.
3. Pour the melted candy over the cooled brownies and spread it evenly with a spatula.
4. Sprinkle crushed peppermint candies over the top of the melted candy.
5. Allow the peppermint bark to cool and harden completely before cutting the brownies into squares.

These Peppermint Bark Brownies are a delicious and festive treat that are sure to impress your friends and family. The rich, fudgy brownies are perfectly complemented by the creamy and minty peppermint bark topping.

Gingerbread Eggnog | Creamy, spiced eggnog infused with the flavors of gingerbread

Gingerbread Eggnog is a creamy and spiced version of the classic holiday drink. This recipe infuses the flavors of gingerbread into the traditional eggnog, making it a perfect treat for the winter season. Here’s how to make it:

Ingredients

• 6 large egg yolks, at room temperature
• 1/2 cup granulated sugar
• 1 tablespoon molasses
• 1 cup heavy whipping cream
• 2 cups milk (whole milk is best)
• 1/2 tablespoon gingerbread spice (see recipe or use your favorite)
• 1 pinch salt
• 1 teaspoon vanilla extract (your vanilla makes a difference here, try to use real vanilla extract if possible!)
• 1 pinch ground nutmeg (freshly grated is best - for topping)
• 3/4 cup brandy (optional - use brandy, a dark rum and Cognac blend, or even bourbon)

Steps

1. In a medium mixing bowl, whisk together the 6 room temperature egg yolks, 1/2 cup of white sugar, and 1 tablespoon molasses until creamy and lightened in color.
2. Bring a saucepan with 1 cup heavy whipping cream, 2 cups whole milk, 1/2 tablespoon gingerbread spice, and a pinch of salt to the beginning of a simmer over medium to medium-low heat.
3. Remove from heat once the milk mixture just begins to bubble.
4. Temper the egg mixture by slowly adding the warmed milk. Start with a 1/4 cup at a time, adding more until all of the milk is incorporated.
5. Return the mixture to your saucepan and heat, whisking constantly, over medium heat until the gingerbread eggnog thickens. This step should only take a few minutes and the mixture should reach 170°F (77°C).
6. Remove the saucepan from heat and stir in 1 teaspoon vanilla extract.
7. Stir in 3/4 cup brandy (or your preferred alcohol).
8. Transfer your eggnog into a pitcher and cover the top with plastic cling film.
9. Refrigerate until chilled, about 2-3 hours.

This Gingerbread Eggnog recipe is easy to make and requires only a few ingredients. The gingerbread spice mix adds a warm and spicy flavor to the eggnog, while the brandy gives it a little extra kick. You can also experiment with different types of alcohol to create your own unique flavor.

Roasted Chestnut Soup | A savory soup made with roasted chestnuts, onions, and garlic

Roasted Chestnut Soup is a savory soup made with roasted chestnuts, onions, and garlic. It is a perfect dish for the winter season. Here is a recipe that you can follow to prepare this delicious soup:

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 large onions, thinly sliced
• 3 garlic cloves, thinly sliced
• 4 cups chicken stock or low-sodium broth
• One 14- to 15-ounce jar vacuum-packed chestnuts
• 1 1/2 pounds large Yukon Gold potatoes, peeled and very thinly sliced
• 1 tablespoon chopped thyme leaves
• Pinch of cinnamon
• Salt and freshly ground pepper
• 3 tablespoons cream sherry
• 1 teaspoon fresh lemon juice

Directions

1. Preheat the oven to 425°F.
2. Cut a small “X” into the flat side of each chestnut with a sharp knife. Place the chestnuts on a baking sheet and roast them in the oven for 20-25 minutes, or until the shells have opened and the nuts are tender. Remove from the oven and let cool.
3. In a large soup pot, heat the olive oil until shimmering. Add the onions and garlic, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
4. Add the chicken stock, chestnuts, potatoes, thyme, and cinnamon. Season with salt and pepper. Cover and cook over moderate heat until the potatoes are very tender and broken up, about 15 minutes.
5. In a blender, puree the soup until smooth.
6. Return the soup to the pot and stir in the sherry and lemon juice.
7. Ladle into shallow bowls and serve.

This recipe yields 6 servings and takes approximately 30 minutes to prepare. You can garnish the soup with chopped parsley or croutons if you like.