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Wassail

This traditional English drink is the perfect combination of fruit and spice! Wassail mixes up in a snap and is the perfect holiday crowd-pleaser!

Food is always the highlight of the holidays, but what about the drinks? Christmas punch, pomegranate lemonade, and cranberry apple crush are the best recipes to accompany your dinner with. They’re so refreshing and delicious!

Amazing Homemade Wassail Recipe

If you’re looking for a holiday drink recipe that is perfectly sweet and warms your soul, this is it! I love wassail. It’s like the love child of punch and mulled cider. It starts with an apple cider base and then I add in orange and pineapple juice for that perfect fruity zest! Pair these flavors with nutmeg, anise, and cinnamon and you have a winning drink! It’s SOO GOOD! Be sure to make a lot of this because your guests will be coming back for more and more!

And if you’re asking yourself, what exactly is wassail? It’s an old English word originating from ‘waes-hael’ which translates to “to your health.” Historically, people would make a variety of spiced cider to share and enjoy with friends to celebrate the harvest. Fast forward a thousand years and we’re still enjoying this delicious drink today! Make a pot of this at your next holiday party to spread the cheer! It’s so incredibly flavorful and refreshing, you won’t regret it! And if you’re looking for more tasty holiday drinks, try out my homemade eggnog and gingerbread cider!

What Do I Need to Make Wassail?

No fancy ingredients are needed here. Let your spice rack do the heavy lifting! Who knew that a few spices and a blend of fruit juices could create such a hearty, flavorful drink! You’re going to love having it to sip on. Looking for measurements? They can be found in the recipe card at the end of the post!

Apple Cider: Apple juice can be used as well, but I prefer using cider for a more complex flavor. Not to mention, its smooth, thick consistency tastes great as a warm drink!Orange Juice: Citrus helps to balance out the flavors in the drink.Pineapple Juice: I like adding pineapple juice for extra fruity flavor!Whole Cloves: Cloves add a warm, sweet spice to your wassail.Cinnamon Sticks: No holiday recipe is complete without a little cinnamon!Star Anise: Anise has a sweet, licorice-y flavor that tastes amazing combined with the other flavors in this drink.Nutmeg: For tasty, nutty warmth!Cranberries: Not only are they beautiful and festive, but cranberries also help to infuse tart flavor into your wassail.Sliced Orange and Apple: Adding some sliced orange and apple pieces is the cherry on top! It adds to the presentation and gives your drink more flavor.

Let’s Make a Christmas Juice!

This holiday drink is the easiest thing to throw together! You can impress your guests with minimal effort. Just make sure you have plenty of time to simmer so the flavors can infuse!

Mix Juice: To begin, in a large pot over medium-low heat, add the apple cider, orange juice, and pineapple juice.Add in Spices and Garnish: Next, add in the cloves, cinnamon sticks, star anise, nutmeg, cranberries, orange and apple slices.Simmer and Serve: Let simmer for an hour or all day. Serve hot.

Tips and Tricks for Making Christmas Wassail

You’re going to love this traditional holiday drink! Here are a few of my favorite tips on making it even better. It’s so good, you may even want it year-round!

Using High Quality Juices: For best results, use apple cider, orange, and pineapple juice that is not from concentrate! The fresher these juices are, the better your wassail will be!Adding Froth: One way to up the coziness of this drink is by adding a sweet egg froth! I know it may sound weird, but imagine eggnog-level creaminess. To do this, separate egg whites and yolks. Beat your egg whites until you reach stiff peaks. In another bowl, beat your egg yolks until frothy and bubbly, then blend together with egg white mixture. Add very slowly to your wassail, mixing constantly to keep the eggs from scrambling. If done properly, you’ll be left with a creamy, tempered froth on the top of your drink that tastes AMAZING!Make it Boozy: Looking to add a little more cheer? You can make a boozy version of this drink by adding brandy, rum, or hard cider to your wassail. Just make sure you’re not cooking it on too high of heat to keep the alcohol from burning off.

Storing Leftover Cider

Since the longer wassail infuses, the better it tastes, it’s perfect for leftovers! It will become more flavorful as it rests in your fridge!

In the Refrigerator: Store leftover wassail in a pitcher for up to 5 days.Reheating: When ready to serve, reheat wassail over the stove on medium heat until simmering.

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Wassail

This traditional English drink is the perfect combination of fruit and spice! Wassail mixes up in a snap and is the perfect holiday crowd-pleaser!
Course Beverage
Cuisine English
Keyword wassail
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Calories 183kcal
Author Alyssa Rivers

Ingredients

2 quarts apple cider2 cups orange juice1 cup pineapple juice10 whole cloves5 cinnamon sticks5 star anisepinch of nutmeg1/2 cup cranberries1 orange sliced1 apple sliced

Instructions

In a large pot over medium-low heat add the apple cider, orange juice, and pineapple juice.
Add in the cloves, cinnamon sticks, star anise, nutmeg, cranberries, orange, and apple slices.
Let simmer for an hour or all day. Serve hot.

Nutrition

Calories: 183kcal | Carbohydrates: 45g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 12mg | Potassium: 482mg | Fiber: 3g | Sugar: 35g | Vitamin A: 190IU | Vitamin C: 47mg | Calcium: 66mg | Iron: 1mg

Originally found on The Recipe Critic Read More




No Bake Haystack Cookies (2 Ways!)

Haystack cookies are perfect for the holidays! They are festive, have the perfect crunch, and are so good that you won’t be able to stop at just one!

I love holiday cookies! If you want to try out some more of my favorites then you should make these Italian Christmas Cookies, Linzer Cookies, or these amazing Madeleines!

What Are Haystack Cookies?

Ok, I know that the holiday season is about more than food but can we all agree that holiday desserts are the best part? I mean there are SO many to try like this Cinnamon Roll Wreath, these Grinch Cookies, this amazing Christmas Star Bread, or these darling Christmas Cornflake Wreaths. Not only do holiday treats look so festive but they taste amazing as well! And I think that these haystack cookies belong at the top of that list!

Haystack cookies are SO easy to make! My kids love helping me with them! All you need is some chow mein noodles, chocolate (white or milk works the best!), marshmallows, and some festive sprinkles. And voila! You have yourself these beautiful, tasty, and easy-to-make treats! Oh, and did I mention that you should probably double the batch? Because these will fly off your table so fast that you will wish that you had made more!

Ingredients for White Chocolate Haystack Cookies

There are two ways to make these cookies! I like to make them both but if you want, you could just make one! See the recipe card at the bottom of the post for exact measurements.

White chocolate chips: These go SO well with the marshmallow flavor! Marshmallows: Use mini marshmallows so that they mix in better. Peanuts: These are totally optional in this recipe! Chow mein noodles: These create such a delicious crunch!

How to Make White Chocolate Haystack Cookies

These cookies are so easy! I love a good no-bake option for the holidays. They are quick easy and SO delicious.

Mix and melt: In a large microwave safe bowl add the White Chocolate Chips Microwave stirring after every 30 seconds until melted and smooth. Add in marshmallows and stir and cook for 30 more seconds.Combine and top with sprinkles: Add in the bag of chow Mein noodles and mix until combined. Scoop out 2 tablespoons of the mixture and place on parchment paper. Top with sprinkles

Ingredients for Chocolate Haystack Cookies

I can’t decide which one is better, the white chocolate or these ones! I guess you will have to make them both and decide for yourself!

Semisweet chocolate chips: The semi sweet bring in that chocolate flavor! Butterscotch chips: These bring in the BEST taste! Peanut butter: I like to use creamy peanut butter but you can use whatever you have on hand! Chow mein noodles: The perfect added crunch!

How to Make Chocolate Haystack Cookies

The chocolate version of these cookies is just as delicious and the butterscotch really adds such an amazing taste! They are definitely a MUST TRY this holiday season!

Mix ingredients until smooth: In a large microwave safe bowl add the chocolate chips, butterscotch chips, and peanut butter. Microwave stirring after every 30 seconds until melted and smooth.Add chow mein noodles and top with sprinkles: Add in the bag of chow Mein noodles and mix until combined. Scoop out 2 tablespoons of the mixture and place on parchment paper. Top With sprinkles

Variations

These haystack cookies are great for the holidays but you can easily change them up for any holiday or season! Here are some ideas on how you can do that!

Get colored baking chocolate: Get some baking chocolate in different colors and mix things up! Then, you can make it go with a theme or any holiday that you want! Change the sprinkles: You can make the sprinkles different colors! Orange for halloween, pastels for easter and red white and blue for the 4th of July!Add mint chips: Instead of using butterscotch chips, try using mint chips instead! They are so yummy and add in a totally different flavor!

How to Store Leftovers

These cookies are great to make ahead of time! Once the chocolate has cooled then place these in an airtight container on your counter. They will last 4-5 days!

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No Bake Haystack Cookies (2 Ways!)

Haystack cookies are perfect for the holidays! They are festive, have the perfect crunch, and are so good that you won’t be able to stop at just one!
Course Dessert
Cuisine American
Keyword haystack cookies
Prep Time 15 minutes
Total Time 15 minutes
Servings 24 haystacks
Calories 719kcal
Author Alyssa Rivers

Ingredients

White Chocolate Haystacks:

4 cups white chocolate chips1/2 cup marshmallows1/2 cup peanuts optional4 cups chow mein noodles

Chocolate Haystacks:

2 cups semisweet chocolates2 cups butterscotch1/4 cup peanut butter4 cups chow mein noodles

Instructions

To make the white chocolate haystacks:

In a large microwave-safe bowl add the White Chocolate Chips Microwave stirring after every 30 seconds until melted and smooth. Add in marshmallows and stir and cook for 30 more seconds.
Add in the bag of chow Mein noodles and mix until combined. Scoop out 2 tablespoons of the mixture and place on parchment paper. Top with sprinkles

To make the chocolate haystacks:

In a large microwave-safe bowl add the chocolate chips, butterscotch chips, and peanut butter. Microwave stirring after every 30 seconds until melted and smooth.
Add in the bag of chow Mein noodles and mix until combined. Scoop out 2 tablespoons of the mixture and place on parchment paper. Top With sprinkles

Nutrition

Calories: 719kcal | Carbohydrates: 102g | Protein: 16g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 561mg | Potassium: 227mg | Fiber: 6g | Sugar: 45g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 4mg

Originally found on The Recipe Critic Read More




Brew Review – Mega Hazy by Prision Pals

What I find interesting about some of Prision Pals labels, especially the more exclusive beers released in the 16 oz. tallboy cans, is they are less about a general feeling of craft beer and more something specific in the cultural zeitgeist. I’m not going to mention the video game character that is on the front … Continue reading Brew Review – Mega Hazy by Prision Pals

Originally found on FloridaBeerBlog.com Read More




Roasted Brown Butter Honey Garlic Carrots

Roasted brown butter honey garlic carrots make an excellent side dish. Roasted to tender perfection in the most incredible sauce these will become a new favorite! 

I love these tried and true carrots! They are a MUST TRY side dish and go so well with these Green Beans with Bacon, Cauliflower, or Mashed Potatoes.

Roasted Brown Butter Honey Garlic Carrots

A good side dish is something that I think everyone needs to have on hand. I looooove these carrots because the brown butter glaze really takes them to the next level! The taste is so delicious and goes with just about everything. Plus, they are SO easy to make! Tastes good and is easy to make is a win-win! I mean, it doesn’t get much better than that! Try making this salad, these rolls, and this asparagus to go with them!

Brown butter is life. I am convinced that it makes everything better. This made me want to create something with this perfect combination! I made these carrots only once and they turned out more than perfect. They are soft, a little crispy, and had just the right amount of flavor to them. My family ate these carrots before we even finished sitting down together. They are simple to make and taste just SOO GOOD.

Ingredients to Make Brown Butter Honey Garlic Carrots

These tried and true carrots make such a perfect side to your next meal. I promise that you will agree that these carrots are the best that you have ever had! See the recipe card at the bottom of the post for exact measurements.

Carrots: You can use large carrots and cut them up or you can use baby carrots instead!Butter: I used unsalted butter in this recipe! Honey: The honey brings in a sweet taste without being too much. Garlic cloves: If you don’t have any cloves then you can just use minced garlic! ½ tsp equals about 1 clove of garlic. Salt and pepper: I use this to tatste so it’s all about personal preference. Parsley: If you decide to use this as a garnish, fresh parsley works the best!

Let’s Make Brown Butter Honey Garlic Carrots!

I love to roast my veggies because it gives them a tender center and a crisp edge. It only takes about 15 minutes until these carrots are done and they are going to really be the star of the dinner table.

Preheat oven and cook butter: Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.Toss and season: In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.Bake and garnish: Bake for 15-20 minutes or until carrots are tender. I like to cover with foil for the first 10 minutes and then remove and let roast and brown for the last 10 minutes. Transfer to a serving dish and garnish with parsley. Serve immediately.

Do Carrots Have to be Peeled before Cooking?

This brown butter carrots recipe can be made with large carrots or baby carrots. Baby carrots come already peeled so it doesn’t matter with those. It’s just the large carrots! But, when it comes down to it, you don’t ever really have to peel carrots. As long as you wash and scrub them well to remove dirt and any debris, unpeeled carrots are perfectly safe (and delicious) to eat. Some people don’t like the taste of carrot skin and say it has an unpleasant, bitter taste.

How to Make These Ahead of Time

These brown butter carrots are so good and something that you will be tempted to add to every meal that you make! Here is how you can store them to eat later!

Make ahead of time: Carrots may be prepared up to 3 days ahead. Once you have cooked them according to the directions, wait for them to cool. Cover them in an airtight container and refrigerate them. When you are ready to eat them then toss cook them on the stove over medium-high heat. Stir and toss them constantly until the carrots are tender and well glazed. This takes about 5 minutes!

A Reader’s Review

Made these for Thanksgiving dinner. They were a big hit! Everyone loved them. Not difficult or time consuming to make!

Karen

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Roasted Brown Butter Honey Garlic Carrots

Roasted brown butter honey garlic carrots make an excellent side dish. Roasted to tender perfection in the most incredible sauce these will become a new favorite! 
Course Side Dish
Cuisine American
Keyword garlic roasted carrots
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Calories 231kcal
Author Alyssa Rivers

Ingredients

2 pounds large carrots cut into 2 inch pieces (baby carrots will also work)1/2 cup butter3 Tablespoons honey2 garlic cloves choppedsalt and pepperparsley chopped for garnish

Instructions

Preheat oven to 425 degrees. In a medium saucepan add the butter and cook over medium-high heat. Continue to whisk for a few minutes until the butter starts to become frothy and brown. Add the honey and garlic and remove from heat.
In a large bowl add the carrots and drizzle the sauce on top. Toss until coated and spread evenly on a large baking sheet. Season with salt and pepper.
Bake for 15-20 minutes or until carrots are tender. (see note) Transfer to a serving dish and garnish with parsley. Serve immediately.

Notes

** I like to cover with foil for the first 10 minutes and then remove and let roast and brown for the last 10 minutes.

Updated on December 6, 2021

Originally Posted on March 19, 2019

Nutrition

Calories: 231kcal | Carbohydrates: 23g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 240mg | Potassium: 498mg | Fiber: 4g | Sugar: 16g | Vitamin A: 25732IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 1mg

Originally found on The Recipe Critic Read More




Easy Christmas Punch (Cranberry Orange Punch)

This easy Christmas punch is delicious and so festive! It’s the perfect punch to serve at your next gathering. It’s for all ages, young and old!

A festive drink makes any gathering that much more special. Try this Root Beer, Pomegranate Lemonade, or Eggnog for some other fun options!

Non-Alcoholic Christmas Punch

I love this punch! The holidays and all of the parties are such a busy time that sometimes, I forget about any drinks at our gatherings! I am usually scrambling to put something together at the last minute so this punch is perfect! It’s quick super easy to put together. Plus, it looks gorgeous and fancy when I’m done! It’s a win-win!

Not only does this punch look great but it tastes delicious too! The flavor is fresh and not something that you taste every day. It’s the perfect addition to any party! You mix cranberry juice and orange juice together and to make it extra special you add in some sparkling soda for a fun fizz. They are a perfect combo when you are looking for something sweet and tart! Plus, it complements just about any food that you eat with it! Give it a try. It’s so simple and easy that you’ve got nothing to lose!

What’s In Cranberry Orange Punch?

It just takes a few ingredients to put this yummy Christmas punch together! See the recipe card below for exact measurements.

Orange Juice: Make this from concentrate or buy some ahead of times! Cranberry Juice: You can use whichever cranberry juice is your favorite. Lemon Lime Soda: I used Sprite for thsi recipe but there are so many options, it doesn’t matter which one that you choose. Orange Slices and Cranberries: These are optional but they are a super easy way to make it look fancy!

Let’s Make Some Christmas Punch!

This will take you less than 5 minutes to make but looks like a million bucks! Your family and friends will love it!

Combine, stir and garnish: In a large punch bowl add the orange juice and cranberry juice. Add soda if using. Give it a good stir and garnish with orange slices and cranberries.

Variations and Tips

I love this Christmas punch! If you want to change it up so that you can use it a few times over the holiday season, here are some ideas!

Soda: To change it up try Ginger Ale, Sparkling Water, or Soda Water so as not to dilute the flavor. There are even flavored sparkling waters that make the cranberry or orange flavor stronger if you want.Juice: There are several cocktail versions of cranberry juice, use whatever you prefer to drink. The 100% Cranberry juice will give you the best cranberry flavor. Just make sure it’s not Cranberry Juice Cocktail… it needs to be Cranberry Juice. Sherbert: To add a little bit of texture and fun then add orange sherbert to the drink.Pineapple: Try adding pineapple juice instead of the orange. It give this punch a whole new flavor!Flavoring:  You can also add ½ tsp almond or vanilla flavoring for more taste. Stir:  Don’t stir once you’ve added the soda, it will deflate the carbonation.

Serving Options

This Christmas punch is awesome because you can make it look different depending on how you serve it! Here are some examples and ideas for different ways to do that.

Bowl: Serving this in a clear bowl shows off the festive garnish and color. If you don’t have one then you can often find cheap ones at a thrift store, dollar store or walmart. Any clear plastic one works great!Mason Jars:  Serve this class pint mason jars for rustic lookTop the glasses:  Color sugar red and dip the rim of the glasses in water first then the sugar for a festive lookGreen:  Add a bit of green to the punch with rosemary or mint leaves or cut limes. They don’t add any flavor but will give a festive color.Glasses: Serve in clear plastic glasses too, so all can see the festive colors.

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Christmas Punch (Cranberry Orange Punch)

This easy Christmas punch is delicious and so festive! It’s the perfect punch to serve at your next gathering… It’s for all ages, young and old!
Course Beverage
Cuisine American
Keyword christmas punch, cranberry orange punch
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 People
Calories 388kcal
Author Alyssa Rivers

Ingredients

4 cups orange juice4 liters cranberry juice about 16 cups

Optional For Spakling:

2 liters lemon lime sodaorange slices for garnish1 cup real cranberries for garnish

Instructions

In a large punch bowl add the orange juice and cranberry juice. Add soda if using. Give it a good stir and garnish with orange slices and cranberries.

Notes

Updated on December 5, 2021

Originally Posted on December 1, 2020

Nutrition

Calories: 388kcal | Carbohydrates: 100g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 633mg | Fiber: 1g | Sugar: 96g | Vitamin A: 473IU | Vitamin C: 109mg | Calcium: 59mg | Iron: 2mg

Originally found on The Recipe Critic Read More




Simple Charcuterie Board

A simple charcuterie board is all that you need for any holiday or event! Filled with all of your favorite things, it will for sure be the star of the show!

If you love charcuterie boards and want to see some large ones that are customized for holidays then check out this Fall and this Halloween Charcuterie Board! They are so fancy and gorgeous!

What IS a Charcuterie Board?

A charcuterie (pronounced shar-Koo-tuh-ree) board is basically a board that has a mixture of different kinds of meats, fruits, and cheeses. Although, you can really make it a mixture of anything that you want! I have made some after-school snacks for my kids that are filled with candy, rice Krispy treats, carrots, and fruit snacks! These boards can be exactly what you want which is what makes them so fun!

If you have no idea where to start then this is the perfect post for you! I am going to go through, step by step, exactly what you need to make a simple charcuterie board. I will tell you what I used and also a bunch of other ideas that you can add to yours as well! By the end, you will be a pro and want to make one for every occasion! Once you start then I bet that you have a hard time not making one for every occasion! Have a party and then make this Hot Crab Dip, this Cranberry Salsa, and these Saucy Asian Meatballs to go with it!

Let’s Start with the Cheese!

Cheese is a great place to start on a simple charcuterie board! I used double cream brie and English cheddar on my board but here is a list of a bunch of options that you can use too! It’s best to have a variety of 4-6 cheeses (depending on how big you want your board to be). So choose your favorites and then start with those!

Hard cheese: Asiago, parmesan or aged goudaFirm cheese: Colby jack, cheddar, manchego or gruyereSoft cheese: Marscapone, burrata, double cream brie or muenster cheese. Crumbled cheese: Blue cheese, feta or goat cheese

The flavor of the cheese is the best when the cheese is at room temperature so take your cheese out about 30 minutes before serving! Then, it will taste delicious! You will want to do larger chunks of your hard cheese and cubes of your firm cheese. The soft cheese can then be shaped with cookie cutters to make it look extra fancy!

Let’s Pick Out Which Meat to Use!

I only used Italian dry salami on this board because I just wanted that pretty and simple train of it down the middle of the board. BUT you can add in as many meats as you want to for your board!! Here are a bunch of ideas for meat that you can use and then you can make it your own!

Italian Dry SalamiProsciuttoCalabrese salamiGenoa salamiApplewood Smoke SalamiMortadella

Thin slices of meat work best for a simple charcuterie board! They are easy to place on the board and then you can shape them how you like. Plus, they are thin so that people can eat a few different types of meat without filling up on just one kind!

What Fruit to Use on a Simple Charcuterie Board

The fruit is my favorite part of a charcuterie board! Not only does it add in a much-needed fresh taste but it brings in SO much color! You can cut up the fruit and then add it to the top of your cheese to really take it to the next level! That’s what I did with the pomegranate seeds. Here are a few fruits that I used plus a bunch more ideas so that you can change things up!

Dried apricotStrawberriesGreen grapesPomegranateBlueberriesRed GrapesRaspberriesCantelopeMangoPineapple ringsKiwiBananasOrange slices

When you have fruit that needs to be sliced (like bananas) then slice those up and place them just before serving so that they don’t brown. It’s usually good to have 4-5 different fruits on a charcuterie board to mix up the taste, texture, and color! Plus, then it will be different every time you make it.

Crackers and Nuts Are Next!

You will definitely want to add in some crackers to go with all of the meats and cheese! My kids love making little sandwiches out of everything! The nuts are a great addition and can really add some salty taste to everything. I used baked crackers and pistachios on this board but here are some more ideas to mix things up!

Crackers

Baked crackersRitz CrackersWheat ThinsTriscutsChicken in a Biscuit crackersWhite Sonora crackersSea Salt CrackersRice crackers

Nuts

PistachiosAlmondsWalnutsPecansPeanutsCashews

I also like to switch things up and then add in some slices of Crostini or some Bruschetta to my boards as well! Make sure that if you are adding in any nuts that you don’t have guests who are allergic! If you want to eliminate the nuts altogether then try adding in some seeds or veggies instead. Then you have a board that will work for everyone. I love adding in some roasted pumpkin seeds. They are delicious and easy to eat!

Last, You Add in the Spreads

The last food item that you need to round up before you put together your simple charcuterie board is some spreads! These add-in a great texture and I really love the look of them on a board too. I didn’t use any spreads on this board pictured but if you want to use some then here are some ideas that I have used in the past:

Homemade Strawberry JamHoneyFruit DipCheese DipHummusHoney MustardOlive Oil Bread Dip

Get a few small bowls and put some of these spread in them! Then, place them on your board. I think having 2-3 spread options is always a great idea and everyone loves them! It really helps add a lot to the board for looks and taste!

Put it All Together!!

Now, the last step is to put it all together! If you decide to add in some spreads then put those bowls on first so that you can work around them!

Cheese: Start assembling your board by adding the cheeses.Spread out the meats: Add the meats. Then, shape them like I did on this board or just spread them out and use them in different spots!Fruit: Add in your fruits.Finish it up: Fill the board in with crackers and then your nuts.

Use Some Chocolate on Your Simple Charcuterie Board

You don’t have to stick with only meats, cheeses, and nuts for your simple charcuterie board! In fact, I love adding sweet factor-like chocolate candies to all of my boards. Then I have sweet and savory on the same board! Here are a few ideas of extra things that you can switch out or add to your board.

Chocolate Covered AlmondsWhoppersGhiradelli Chocolate SquaresCinnamon almondsCaramels

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Simple Charcuterie Board

A simple charcuterie board is all that you need for any holiday or event! Filled with all of your favorite things, it will for sure be the star of the show! 
Course Appetizer
Cuisine American
Keyword charcuterie board, simple charcuterie board
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 people
Calories 95kcal
Author Alyssa Rivers

Ingredients

Meat:

24 slices Italian Dry Salami

Cheese:

1 small wheel Double Cream Brie, cubed1 wedge English Cheddar, cubed

Fruit:

12 Dried Apricot4 StrawberriesGrapesPomegranate15 Blueberries

Nuts and Crackers:

Pistachios1 package Baked crackers

Spreads to serve it with:

HoneyJam

Instructions

Start assembling your board by adding the cheeses.
Next add the meats.
Add in your fruits.
Fill the board in with crackers and nuts.

Nutrition

Calories: 95kcal | Carbohydrates: 6g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 409mg | Potassium: 169mg | Fiber: 1g | Sugar: 5g | Vitamin A: 291IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg

Originally found on The Recipe Critic Read More




Cranberry Cake

This cranberry cake is soft, fluffy and full of delicious cranberry flavor! Drizzled with an orange glaze on top, this cake is perfect for the holidays!

I’m all about eating cake for breakfast, brunch and dessert! Try out this Coffee Cake, this Blueberry Lemon Pound Cake or these amazing Orange Cranberry Muffins!

Delicious Cranberry Cake

So, the big question is do I eat this for breakfast, brunch, or dessert? Well… because of the fruit taste and delicious orange glaze, I totally think this can be eaten at any time of the day! I love a cake that mixes and matches flavors! This one has that cranberry taste mixed into the batter and onto you add in a creamy, slightly orange flavored glaze. When you mix the two together… It’s SOO GOOD!!

Not only do I think that this cake is amazing but I love how easy it is to make!! It only takes 15 minutes to put together and then all you have to do is pop it in the oven and wait! I know, I make that sound easy but when you’re hungry, waiting is the hardest part. It is so good and I love serving it at brunch along with some Apple Streusel Muffins, Blueberry Scones, and this amazing Cherry Almond Cream Cheese Breakfast Braid! Try them all, everyone will go crazy over them!

Ingredients You Need to Make Cranberry Cake

This cake is quick and easy to make! You probably have most of these ingredients in your pantry. Especially around the holidays because that’s when we all have cranberries in our fridge already! See the recipe card at the bottom of the post for exact measurements.

Butter: I like to use unsalted butter that has been softened to room temperature! Orange zest: This fresh flavor really takes this recipe to the next level. Granulated sugar: The sugar helps sweeten this up and gives a delicious contrast to the tart cranberries. Egg: The egg helps to bind all of the ingredients together! Vanilla: This adds a slight flavor to the sweet sugar! Flour: All purpose flour is what I used and it works great in this recipe. Salt: The salt in the recipe enhances all of the flavors of the other ingredients! Baking powder: This is what helps the cake rise and stay soft and fluffy. Fresh cranberries: Using fresh cranberries adds a delicious tart flavor to this cake. You can’t have cranberry cake without them! Buttermilk: You can use store bought buttermilk but if you don’t have any on hand then try making this homemade Buttermilk instead!Coarse sugar: This is for topping on your cake!

Glaze

Powdered sugar: I use powdered sugar instead of granulated sugar because this dissolves much faster and creates that delicious and smooth texture. Heavy cream: This will mix in with the powdered sugar making it thick and creamy. Fresh orange juice: My favorite part of the glaze! This flavor combined with the cranberries is SOO GOOD.

Let’s Make Some Cake!

I love the flavor and the texture of this cranberry cake. It’s perfect for the holidays because of the festive cranberries. But let’s be honest, I bake this all year long!

Preheat oven and combine: Preheat the oven to 350°. Grease an 8 or 9 inch square pan and set aside. In a medium bowl cream together the butter, orange zest and sugar. Add the egg and vanilla and beat until combined.Whisk: In a separate mixing bowl whisk together 1 ¾ cup of flour, salt and baking powder. Toss the cranberries in the remaining ¼ cup of flour.Combine and fold in cranberries: Add the flour mixture to the creamed mixture a little at a time, alternating with the buttermilk, until fully combined. Gently fold in the cranberries.Add batter to pan, bake and let it rest: Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until a toothpick comes out clean from the center. Let rest for 15 minutes before topping with the glaze and serving.

Glaze

Mix and drizzle: Mix the powdered sugar, heavy cream and orange juice together until smooth. Drizzle across the top of the slightly cooled cake.

Baking Tips

This cranberry cake is easy enough that anyone can make it! Here are a few tips to help you make it turn out just right!

Don’t overmix: When you over mix or set your mixer to mix on high then you add more air to your batter! Use room temperature ingredients so that you don’t have to mix so many lumps and do it on a lower speed.Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your cake. But when you open the door while you are baking, you let a lot of the heat out. This makes it so that your cake will bake unevenly. Use the oven light instead of opening the door! Room temperature ingredients: I know that this can take a bit of thought beforehand but it really helps! Make sure to take all of your refrigerated ingredients out and put them on the counter a few hours before you plan on baking. Bringing your ingredients to room temperature really helps them mix nicely together and makes the dough really smooth! 

Varitations

This cranberry cake is so easy and delicious! And, you can mix a few things up to make this cake work just for you! Here are a few ideas.

Cut the cranberries in half: I like to leave the cranberries whole in this recipe but if you like more, smaller bites of cranberries then you can cut them all in half before mixing them in the batter! Then you are sure to get that tart cranberry taste in every single bite! Frozen cranberries: I love using fresh ingredients every chance that I can but you can use frozen cranberries in a pinch! You can leave them whole or chop them up.Buttermilk: No buttermilk, no problem! You can make this Homemade Buttermilk instead! Sugar topping: You can use demerara, turbinado or raw sugar for the topping of sugar. Some will have more crunch than others but they will all taste delicious! Add a topping! If you want, you can try adding in some sliced almonds, pecans or walnuts to the top of your cake!

How to Store Leftovers

This cranberry cake is great to make ahead and eat later! Here is how you can do that or store any leftovers that you may have.

On the counter: Once your cake has cooled then wrap it tin plastic wrap or store it in an airtight container. It can last on your counter for up to a week.Freeze: To freeze this cake, wrap it up in plastic wrap and then a layer of foil. Write the date on the foil and this cake can last in your freezer for up to 2 months. When you are ready to eat, thaw it overnight at room temperature (keep it wrapped while thawing). Enjoy!

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Cranberry Cake

This cranberry cake is soft, fluffy and full of delicious cranberry flavor! Drizzled with an orange glaze on top, this cake is perfect for the holidays!
Course Dessert
Cuisine American
Keyword cranberry cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices
Calories 242kcal
Author Alyssa Rivers

Ingredients

½ Cup Unsalted Butter SoftenedZest from 1 Orange½ Cup Granulated Sugar1 Large Egg1 Teaspoon Vanilla2 Cups Flour Divided1 Teaspoon Salt2 Teaspoons Baking Powder2 Cups fresh cranberries½ Cup Buttermilk1 Tablespoon coarse sugar for topping

Glaze

1 Cup Powdered Sugar1 Tablespoon Heavy Cream2 Tablespoons Fresh Orange Juice

Instructions

Preheat the oven to 350°. Grease an 8 or 9-inch square pan and set it aside. In a medium bowl cream together the butter, orange zest, and sugar. Add the egg and vanilla and beat until combined.
In a separate mixing bowl whisk together 1 ¾ cup of flour, salt, and baking powder. Toss the cranberries in the remaining ¼ cup of flour.
Add the flour mixture to the creamed mixture a little at a time, alternating with the buttermilk, until fully combined. Gently fold in the cranberries.
Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until a toothpick comes out clean from the center. Let rest for 15 minutes before topping with the glaze and serving.

Glaze

Mix the powdered sugar, heavy cream, and orange juice together until smooth. Drizzle across the top of the slightly cooled cake.

Nutrition

Calories: 242kcal | Carbohydrates: 37g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 213mg | Potassium: 133mg | Fiber: 1g | Sugar: 20g | Vitamin A: 309IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg

Originally found on The Recipe Critic Read More




Hot and Sour Soup

Hot and sour soup is savory, delicious, and makes my mouth water just thinking about it! You can’t beat a soup that’s filled with mushrooms, bamboo shoots, tofu, and veggies. It tastes better than at a restaurant!

Soup is perfect for this time of year! Try out some of my other favorites like this Cheeseburger, this amazing Chicken Noodle, or this Gnocchi Soup. They are so good and perfect for a cold, winter day.

What IS Hot and Sour Soup?

If you are wondering what hot and sour soup is and want to know before you make it, I get it! Traditionally seen at Chinese restaurants, hot and sour soup gets its name from white pepper (hot) and rice vinegar (sour). It’s savory and spicy and filled with mushrooms, tofu, green onions, and bamboo shoots. If you haven’t had it before then I’m sure this combination sounds crazy but it’s SOO GOOD. Pair it with some Cashew Chicken, Shrimp Fried Rice, and some Chicken Potstickers and you will have a delicious meal!

I especially love making this soup because it’s so quick and easy to make! It only takes about 25 minutes (that included prepping AND cooking!). So it’s a great choice when you need a delicious and hearty meal quickly! Plus, this recipe tastes better than at a restaurant! I love when I can make a copycat recipe and enjoy it in my own house. Try this out, I think that you will love it!

Ingredients to Make Hot and Sour Soup

This recipe has a few ingredients that you may not regularly have on hand! So look this over, head to the store, and grab everything that you need. It’s SO worth it! See the recipe card at the bottom of the post for exact measurements.

Vegetable broth: This will be used as the base of your soup! It gives it a a ton of delicious flavoring. Mushrooms: Try using shiitake, baby bella, or button mushrooms. Slice them thinly and don’t forget to remove their stems! Bamboo shoots: These are optional but are very traditional in this dish!Rice vinegar: This is where this soup gets the “sour” part of its name! This is my favorite rice vinegar to use. Soy sauce: You can use regular or reduced sodium!Ground ginger: I love the added flavor that this spice adds to the dish. Cornstarch and water: You will mix these two together and when you put it in the broth, it will thicken it up! Eggs: Beat these well so that they mix in nicely. White pepper: This is where the “hot” comes in the name of this soup! Start with ½ tsp and add more if you want it hotter!Firm tofu: I like to use tofu in this dish but if you would rather then you can use cooked shredded chicken instead! Green onions: These are used for garnish AND taste! Sesame oil: Top the soup off with a drizzle of this sesame oil.

Let’s Make Some Soup!

This hot and sour soup is so delicious and comes together so quickly! it’s perfect for an appetizer or even an entree if you love it that much!!

Simmer vegetable broth: In a large pot, add the vegetable broth, and bring simmer over medium high heat.Whisk: Add the mushrooms, bamboo shoots (if using), vinegar, soy sauce, ground ginger, and white pepper. Whisk to combine, and continue to simmer for about 5 minutes.Thicken with cornstarch and water: In a small bowl, whisk together the cornstarch and cold water. Then, stir the constarch mixture to the pot once the soup has come to a simmer. Continue to simmer for 5 minutes or until the soup starts to thicken.Add eggs: While stirring the soup, gradually pour in the beaten eggs, and continue to stir in a circular motion. This will create egg ribbons.Add tofu, green onions and sesame oil: Add in the cubed tofu and/or cooked shredded chicken, green onions, and sesame oil.Serve: Serve immediately and enjoy!

Tips and Variations

You can really add or take out things that you like to make this hot and sour soup your own! Here are a few ideas to make this turn out just right!

Adjust the heat: The hot (white pepper) and sour (rice vinegar) can be adjusted to your liking.  Add more of either, depending on which taste you like the best! Vegetables: Any of the vegetables can be left out to your liking.  Mushrooms and bamboo shoots are traditionally in hot and sour soup, but feel free to leave them out if you don’t like them!Protien: You can leave the tofu out and use cooked shredded chicken instead. Or, you can use them bot for a more filling soup!

How to Store Leftovers

If you have leftovers of this hot and sour soup then you can store it and have it for lunch or dinner the next day! Here’s how you can store it!

Refrigerate: Once it has cooled, place your hot and sour soup in an airtight container and put it in your fridge. It can last 2-3 days. Reheat: When you are ready to eat your leftovers, go ahead and reheat the soup on the stove on medium heat until heated through!

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Hot and Sour Soup

Hot and sour soup is savory, delicious and makes my mouth water just thinking about it! You can’t beat a soup that’s filled with mushrooms, bamboo shoots, tofu and veggies. It tastes better than at a restaurant! 
Course Dinner, Side Dish
Cuisine Chinese
Keyword hot and sour soup
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people
Calories 88kcal
Author Alyssa Rivers

Ingredients

8 cups vegetable broth1 1/2 cups mushrooms (shiitake, baby bella, button) thinly sliced, stems removed1 (8 ounce canned) bamboo shoots, drained (optional)¼ cup rice vinegar1/4 cup soy sauce (regular or reduced sodium)1 teaspoon ground ginger1/4 cup cornstarch1/4 cup cold water2 large eggs, beaten well1/2-1 teaspoon white pepper (start with ½ tsp and add more if you want it more hot)1 cup firm tofu, cubed- optional (or shredded chicken, cooked)3 green onions, thinly sliced1 teaspoon sesame oil (drizzled at the end)

Instructions

In a large pot, add the vegetable broth, and bring simmer over medium-high heat.
Add the mushrooms, bamboo shoots (if using), vinegar, soy sauce, ground ginger, and white pepper. Whisk to combine, and continue to simmer for about 5 minutes.
In a small bowl, whisk together the cornstarch and cold water. Stir the cornstarch mixture into the pot once the soup has come to a simmer. Continue to simmer for 5 minutes or until the soup starts to thicken.
While stirring the soup, gradually pour in the beaten eggs, and continue to stir in a circular motion. This will create egg ribbons.
Add in the cubed tofu and/or cooked shredded chicken, green onions, and sesame oil.
Serve immediately and enjoy!

Notes

The hot (white pepper) and sour (rice vinegar) can be adjusted to your liking.  Add more of either to your preference.

Any of the vegetables can be left out to your liking.  Mushrooms and bamboo shoots are traditionally in hot and sour soup, but feel free to leave them out if you don’t like them.

Any proteins can also be left out, or you can add both for a more filling soup.

 

Nutrition

Serving: 1cup | Calories: 88kcal | Carbohydrates: 9g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 1367mg | Potassium: 106mg | Fiber: 1g | Sugar: 3g | Vitamin A: 613IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg

Originally found on The Recipe Critic Read More




Cranberry Pistachio Biscotti

Cranberry pistachio biscotti are the tangy, nutty biscuits of your dreams! Topped off with a delicate white chocolate drizzle, these delicious treats will shine at all of your holiday get-togethers!

Need more tasty baked goods in your life? You should definitely try scones, cannoli, and Linzer cookies! They’re festive and ready for teatime!

Homemade Cranberry Pistachio Biscotti Recipe

Cookies and biscuits are great year-round, but there’s something about the holidays that brings out the magic in them. These cranberry pistachio biscotti are that and more! They’re fabulously crunchy but also delicate. Traditionally, they’re made with simple ingredients like almonds or raisins and then dipped in chocolate. Today, I’ve decided to take a Christmasy twist on this classic recipe and make them with tart cranberries and crunchy pistachios! Need I say more?

If you’re not already convinced, cranberry pistachio biscotti are super easy to make! Only 20 minutes of prep time and then it’s off to the oven to bake to crumbly perfection! Not to mention, they are absolutely divine alongside hot chocolate, coffee, or tea. They’re perfectly dunkable! Serve them at teatime, as an appetizer, or even on a holiday charcuterie board! They’re so yummy! Trust me, you’re going to love having these tasty treats around. Let’s make some biscotti!

What Does Biscotti Taste Like?

Biscotti is technically considered a biscuit but tastes a lot like a crunchy cookie. It may be on the crunchy side, but don’t think break-your-teeth crunchy! These biscuits actually have a light, airy structure, and biting into them is more like a delicate snap. Their shape also makes them perfect for dunking into hot drinks! Combined with being flavored with tasty vanilla and almond, these sweet, sturdy biscuits are a knockout treat!

Italian Biscotti Ingredients

Good news! These biscuits use a lot of basic ingredients. Just get your pistachios and cranberries! You’ll find the rest of the ingredients in your cabinet. It’s the best! All measurements are in the recipe card below.

All-Purpose Flour: Gives biscotti their airy texture! It’s so good!Sugar: White sugar is used to sweeten up your biscuits.Baking Powder: For biscuits that aren’t too dense, you need baking powder!Salt: Next, for enhancing flavor we need salt!Large Eggs: For biscuit dough and egg wash.Vegetable Oil or Light Olive Oil: Either works great! This is used to add moisture to your biscuit dough.Vanilla Extract: Vanilla makes everything better! You can also use almond extract to flavor your biscuits.Orange Zest: I love adding orange zest to my cookies for some tang!Sweetened Dried Cranberries: Used for both the dough and dipping!Chopped Pistachios: So delicious and crunchy! Like the cranberries, these are added to boththe dough and used for dipping.White Chocolate: Use for drizzling and dipping! You can swap this for milk or dark chocolate, whatever you like!

Making Biscotti

Making biscotti at home is so easy! Honestly, once you’ve made them from scratch you won’t want to get them from the store again! Don’t be surprised if this cranberry pistachio biscotti becomes a new holiday favorite. It’s just that good!

Preheat Oven, Line Baking Sheet: First, preheat the oven to 350° Fahrenheit and line a baking sheet with parchment paper. Then, set aside.Mix: In a large bowl, combine the flour, sugar, baking powder and salt. Add the eggs, oil, vanilla and orange zest and mix on low until just combined. Fold in the pistachios and cranberries by hand. You may have to actually use your hands to mix them in.Form: Turn half of the dough out onto the parchment lined baking sheet, form it into a log that is about 14 inches long and 2 inches wide. Lightly wet your fingers and press down on the top of the log to flatten it just slightly. Leaving several inches between the log, repeat with the second half of the dough.Add Egg Wash, Bake: Mix the beaten egg with 1 tablespoon of water and then brush across the tops of the logs. Bake for about 30-35 minutes, until they are firm on top. Allow to cool completely.Cut, Bake Again: Once the logs are completely cooled, reheat the oven to 325° Fahrenheit. Transfer the logs to a cutting board and cut each one into 12 pieces using a serrated knife. I cut mine on a slight bias to get longer pieces. Return the slices to the baking sheet, laying them down on the cut side, and bake for 18-20 minutes, until they begin to get crisp.Dip in Chocolate, Add Toppings: Finally, let the cookies cool completely before dipping the ends in melted white chocolate and sprinkling with the chopped pistachios and cranberries.

Biscotti Tips and Tricks

Here are a few ways to perfect this yummy Italian treat! They’re so easy to make at home. I know you’re going to love how they turn out!

Switch Nuts: Instead of pistachios, you can switch these out for pecans, almonds, walnuts, or cashews.Cool After First Bake: I like to let my biscotti cool for 5-10 minutes before I cut them. If you cut them too early, the pieces might break.Use a Serrated Knife: Opt for a serrated knife when cutting your biscotti pieces. This helps you cut clean, uniform slices!Make it Chocolate: To make a chocolate version of cranberry pistachio biscotti, add a few tablespoons of unsweetened cocoa powder to your biscuit dough.Dips and Toppings: The best part about this recipe is that it’s completely customizable! You can swap white chocolate for milk or dark chocolate, as well as use caramel sauce for dipping! For toppings, you can add almond slices, chocolate chips, turbinado sugar, raisins, and more!

Storing Leftover Cranberry Pistachio Biscotti

The best part about cranberry pistachio biscotti is that they last for a long time! It’s the perfect dessert to enjoy throughout the holidays.

At Room Temperature: Store your biscotti in an airtight container for up to 2 weeks.In the Freezer: Store in an airtight container or wrap tightly in plastic wrap. Your biscotti will keep for up to 3 months. Remove from wrap or container and let thaw at room temperature before serving.

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Cranberry Pistachio Biscotti

Cranberry pistachio biscotti are the tangy, nutty biscuits of your dreams! Topped off with a delicate white chocolate drizzle, these delicious treats will shine at all of your holiday get-togethers!
Course Dessert
Cuisine Italian, Italian American
Keyword biscotti, cranberry pistachio biscotti
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 24 Cookies
Calories 103kcal
Author Alyssa Rivers

Ingredients

2 1/4 Cups All-Purpose Flour1 Cup Granulated Sugar½ Teaspoon Baking Powder¼ Teaspoon Salt3 Large Eggs room temperature¼ Cup Vegetable Oil or Light Olive Oil1 Teaspoon Vanilla Extract1 Tablespoon Orange Zest1 Cup Sweetened Dried Cranberries1 Cup Chopped Pistachios1 Large Egg beat for egg washWhite Chocolate for dipping or drizzlingFinely chopped pistachios and cranberries for dipping

Instructions

Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.
In a large bowl, combine the flour, sugar, baking powder, and salt. Add the eggs, oil, vanilla, and orange zest and mix on low until just combined. Fold in the pistachios and cranberries by hand. You may have to actually use your hands to mix them in.
Turn half of the dough out onto the parchment-lined baking sheet, form it into a log that is about 14 inches long and 2 inches wide. Lightly wet your fingers and press down on the top of the log to flatten it just slightly. Leaving several inches between the log, repeat with the second half of the dough.
Mix the beaten egg with 1 tablespoon of water and then brush across the tops of the logs. Bake for about 30-35 minutes, until they are firm on top. Allow to cool completely.
Once the logs are completely cooled, reheat the oven to 325°. Transfer the logs to a cutting board and cut each one into 12 pieces using a serrated knife. I cut mine on a slight bias to get longer pieces. Return the slices to the baking sheet, laying them down on the cut side, and bake for 18-20 minutes, until they begin to get crisp.
Let the cookies cool completely before dipping the ends in melted white chocolate and sprinkling with the chopped pistachios and cranberries.

Nutrition

Calories: 103kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 37mg | Potassium: 35mg | Fiber: 1g | Sugar: 12g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

Originally found on The Recipe Critic Read More




Triple Chocolate Peppermint Cookies

Triple chocolate peppermint cookies are soft and chewy cookies that get drizzled with white and dark chocolate. They are topped with crushed candy canes and are the perfect treat for the holidays!

I love a good cookie and holiday ones are the BEST! Try out these Grinch Cookies, these Italian Christmas Cookies, or these delicious Christmas Gooey Butter Cookies!

Triple Chocolate Peppermint Cookies

Does anyone else feel like the holidays can’t begin until you’ve baked a batch of Christmas cookies? Maybe it’s just me but I LOVE Christmas cookies! I especially love the peppermint flavor that’s a huge part of the holidays. So between chocolate, cookies, and peppermint, these are just about perfect. I mean it doesn’t get much better than a soft chocolate cookie with a hint of peppermint! Plus, they look so pretty drizzled with chocolate and topped with crushed candy canes.

These chocolate peppermint cookies are a tried and true favorite at our house and Christmas just wouldn’t be the same without them! Share these with your neighbors and show them what Christmas in a cookie tastes like! In fact, Christmas treats make the perfect neighbor gift. Bake up some of these along with some Red Velvet White Chocolate Chip Cookies, Madeleines, and some Homemade Toffee. Your neighbors will love you forever!

Ingredients for Triple Chocolate Peppermint Cookies

These cookies are simple and easy to make! In fact, make them with your kids. My daughter LOVES helping me with them! Her favorite part is crushing up all of the candy canes! See the recipe card below for a list of exact measurements.

Butter: If you can set this out so that it gets to room temperature before you bake it then that will work the best!  softenedSugar: This is used to sweeten up the cookies! Egg: I used a large egg that was at room temperature for this recipe. Peppermint extract: This is the perfect way to flavor these cookies and make them taste just like Christmas! Flour: I use all purpose flour in this recipe and it works great!Baking cocoa: This is used to get that delicious, chocolatey flavor! Baking soda: When you use baking soda in a recipe it helps so that your cookies are soft and not chewy. Salt: This will enhance all of the other flavors in these yummy cookies! Baking chocolate: Use white and semisweet baking chocolate to drizzle on top! Candy canes: Crushing these is my kids favorite part! Sprinkle them on top and then you have yourself a Christmas cookie!  

Let’s Bake Some Cookies!

These triple chocolate peppermint cookies just might end up being your favorite of the season! They are a MUST TRY for everyone during the holidays!

Preheat oven and mix butter, sugar and eggs: Preheat the oven to 350 degrees. In a medium-sized mixing bowl cream the butter and sugar until light and fluffy. Add the egg and peppermint extract and mix until incorporated.Whisk dry ingredients, then combine: In another mixing bowl whisk the flour, cocoa, baking soda and salt. Slowly add to the creamed mixture.Shape dough, bake and cool: Shape dough into 1 inch balls and place 2 in. apart on ungreased baking sheets. Flatten to 2 in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Let cool completely on pans and transfer to a wire rack.Melt chocolates, drizzle and add crushed candy canes: In the microwave in a microwave-safe bowl, add the white chocolate and cook for 30 seconds at a time stirring until melted. Drizzle over the cookies. Repeat for the semisweet chocolate and drizzle. Top with crushed candy canes and let set.

Baking Tips

There are a few extra things to pay attention to when baking cookies! Here are a few tips that will make these triple chocolate peppermint cookies turn out just right!

Room temperature ingredients: I know that this can take a bit of thought beforehand but it really helps! Make sure to take all of your refrigerated ingredients out and put them on the counter a few hours before you plan on baking. Bringing your ingredients to room temperature really helps them mix nicely together and makes the dough really smooth! Don’t open the oven door: I know that it’s tempting to open the oven door while you are baking your cookies. After all, you just want to see how they are doing! But when you open the door while you are baking, you let a lot of the heat out. This makes it so that your cookies will bake unevenly.Underbake: Remove the cookies from the oven while they still look gooey in the center. They will continue to bake on the hot tray after they have been removed from the oven!

How to Store (and Freeze!) Leftovers

Whether you have extra or you baked these ahead of time, storing them is easy! Here is how you should store these chocolate peppermint cookies to make them last the longest!

On the counter: Once your cookies have cooled then you should place them in an airtight container. Put it in the counter and they can last up to 3 days! In the freezer: If you want to freeze these cookies then you totally can! After your cookies cool (and before you put on the chocolate and the crushed candy canes) then place them on a baking sheet that is lined with parchment paper and put it in your freezer. Once the cookies are fully frozen then transfer them to a ziplock bag (labeled with the date) and they will last 8-12 months in your freezer! When you are ready to eat them then just set them out on the counter to thaw. Once they are at room temperature then drizzle on the chocolate and candy canes and they will taste as good as fresh!

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Triple Chocolate Peppermint Cookies

Triple chocolate peppermint cookies are soft and chewy cookies that get drizzled with white and dark chocolate. They are topped with crushed candy canes and are the perfect treat for the holidays!
Course Dessert, Snack
Cuisine American
Keyword peppermint cookies
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 36 cookies
Calories 137kcal
Author Alyssa Rivers

Ingredients

3/4 cup butter softened1 cup sugar1 large egg1/4 teaspoon peppermint extract1 3/4 cups flour1/2 cup baking cocoa1/4 teaspoon baking soda1/4 teaspoon salt1 cup white baking chocolate1 cup semisweet baking chocolate1/4 cup candy canes crushed

Instructions

Preheat the oven to 350 degrees. In a medium-sized mixing bowl cream the butter and sugar until light and fluffy. Add the egg and peppermint extract and mix until incorporated.
In another mixing bowl whisk the flour, cocoa, baking soda, and salt. Slowly add to the creamed mixture.
Shape dough into 1 inch balls and place 2 in. apart on ungreased baking sheets. Flatten to 2 in. rounds with the bottom of a glass. Bake 6-8 minutes or until set (do not overbake). Let cool completely on pans and transfer to a wire rack.
In the microwave in a microwave-safe bowl, add the white chocolate and cook for 30 seconds at a time stirring until melted. Drizzle over the cookies. Repeat for the semisweet chocolate and drizzle. Top with crushed candy canes and let set.

Notes

Updated on December 3, 2021

Originally Posted on December 7, 2017

Nutrition

Calories: 137kcal | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 63mg | Potassium: 66mg | Fiber: 1g | Sugar: 11g | Vitamin A: 127IU | Calcium: 15mg | Iron: 1mg

Originally found on The Recipe Critic Read More