The Best Christmas Treat Recipes To Add To Your Holiday Rotation

Prep Time: 30 minutes
Bake Time: 1 hour 10 minutes
Total Time: 5 hours 10 minutes (includes cooling time)
Yield: One 5×9 inch loaf (10 to 12 slices)

Ingredients

• Butter and flour for prepping pan
• 1 1/2 cups golden raisins
• 1 cup dried currants
• 1/2 cup candied pineapple, finely chopped
• 1/2 cup candied cherries, finely chopped
• 1 cup pecans, chopped
• 2 Tbsp orange zest
• 1 Tbsp lemon zest
• 3/4 cup unsalted butter, softened
• 1 1/4 cups brown sugar
• 1/4 cup molasses
• 4 large eggs
• 2 1/2 cups all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground allspice
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• Powdered sugar, for dusting

Directions

1. Grease a 5×9 inch loaf pan with butter and lightly dust with flour; set aside.
2. In a large bowl, mix together raisins, currants, pineapple, cherries, pecans, orange zest and lemon zest; set fruit mixture aside.
3. Using an electric mixer, beat butter and brown sugar until fluffy, about 2 minutes. Add molasses and beat until combined. Add eggs, one at a time, beating well after each addition.
4. In another bowl, whisk together flour, cinnamon, cloves, allspice, nutmeg and salt. Slowly add dry ingredients to wet ingredients and mix until just incorporated. Fold in fruit mixture until evenly distributed.
5. Transfer the batter to the prepared loaf pan and spread it into an even layer. Bake for 60 to 70 minutes, until deep brown and a toothpick inserted in the center comes out clean.
6. Allow the loaf to cool completely in a pan set on a wire rack, for about 4 hours. Remove loaf from pan.
7. Dust fruitcake evenly with powdered sugar before slicing and serving. Wrapped tightly at room temperature, the fruitcake will keep for up to 2 months.

Prep Time: 30 minutes
Bake Time: 50 minutes
Total Time: 6 hours 10 minutes (includes chilling time)
Yield: 16 bars

Ingredients

For crust:

• Nonstick cooking spray
• 1 1/2 cups finely ground shortbread cookies (about 6 oz)
• 6 Medjool dates, pitted and chopped
• 1/3 cup packed light or dark brown sugar
• 1/4 cup (1/2 stick) unsalted butter, melted
• 1/8 tsp kosher salt

For filling:

• Two 8-oz blocks of cream cheese softened
• 1 14-oz can sweetened condensed milk
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 tsp freshly grated nutmeg
• 1/4 cup dark rum
• 1/4 cup eggnog

Directions

1. Make the crust: Preheat oven to 350°F. Line an 8-inch square pan with enough parchment to overhang 2 sides. Coat parchment with nonstick spray. Process cookie crumbs, dates, brown sugar, melted butter and salt in a food processor until the mixture begins to clump. Press firmly into the bottom of the prepared pan. Bake until set 10 to 15 minutes. Transfer the pan to a wire rack. Maintain oven temperature.
2. Prepare the filling: Using an electric mixer, beat cream cheese in a large bowl until fluffy. Add sweetened condensed milk, eggs, vanilla and nutmeg and beat until combined. Pour in rum and eggnog and mix until incorporated.
3. Assemble & bake: Pour filling over crust and smooth top with a spatula. Bake until just set in the center, 40 to 45 minutes. Transfer the pan to a wire rack and let cool completely for about 4 hours.
4. Cover cheesecake and refrigerate until chilled and set, at least 2 hours. Lifting out of the pan using parchment handles, slice into squares. Garnish each slice with freshly grated nutmeg and cinnamon sticks before serving.

Prep Time: 20 minutes
Bake Time: 35 minutes
Total Time: 2 hours 25 minutes (includes cooling time) Yield: 16 brownies

Ingredients

For brownies:

• Nonstick cooking spray
• 3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
• 8 oz semisweet chocolate, finely chopped
• 3/4 cup cocoa powder, sifted
• 3 large eggs
• 1 3/4 cups granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp kosher salt

For peppermint topping:

• 12 candy canes or 3/4 cup hard peppermint candies
• 2 cups white chocolate chips
• Red gel food coloring

Directions

1. Make the brownies: Grease an 8-inch square baking pan with nonstick spray; line the bottom and sides with parchment paper. Combine butter and chocolate in a large microwave-safe bowl. Microwave until melted, about 2 minutes, stirring every 30 seconds. Let cool for 5 minutes.
2. Whisk cocoa powder, eggs, sugar and vanilla into the cooled chocolate mixture until incorporated. Gently fold in flour and salt just until no dry streaks remain.
3. Transfer batter to prepared baking pan; smooth top with a spatula. Bake until a toothpick inserted in the center comes out mostly clean with some lingering crumbs, 30 to 35 minutes. Let cool completely on a wire rack, for about 1 hour.
4. Make peppermint topping: Finely crush candy canes with a rolling pin or in a food processor. Transfer to a medium bowl and stir in white chocolate chips until combined.
5. Microwave peppermint mixture in 30-second intervals, stirring between each, until smooth and melted, 1 1/2 to 2 minutes total.
6. Transfer 3/4 cup melted white chocolate mixture to a small bowl. Stir in red food coloring until the desired shade is reached. Spread red and white mixtures in alternating stripes over cooled brownies.
7. Let topping set for at least 30 minutes before slicing brownies into squares. Store covered at room temperature for up to 5 days.