While it’s easy to get caught up in the hustle and bustle of the holidays, set aside some time to do a little baking. Making your own Christmas cookies is a lot more fun than picking them up at the store. You can spend time with family, get the kids in the kitchen, and make something seasonal and delicious. All you need are the right ingredients, a stand mixer, and some holiday cheer.
Gingerbread is one of my favourite holiday flavors. Whether I’m sipping on a warm Gingerbread latte or helping the little ones construct their gingerbread houses, I try to get as much in my system as I can this time of year.
With these soft & chewy gingerbread cookies on the menu, you’ll have no problem getting your fill.
They’re a little bit sweet and a little bit spicy (don’t you just love ginger?). They’re perfectly chewy – but the coarse sugar on the top gives the added crunch for those that might prefer a crisper cookie.
Whether you’re putting these gingerbread cookies out for Santa or taking them to the neighbourhood cookie exchange, they’ll be a welcomed change from the standard gingerbread men.
In a medium bowl, stir together flour, cinnamon, baking soda, cloves, ginger, nutmeg, salt, allspice and baking powder. Set aside.
With a stand mixer on medium, beat butter until creamy. Add brown sugar, molasses and egg, beating for 1 minute or until fluffy.
Reduce speed to low. Gradually add flour mixture until thoroughly blended. Cover and refrigerate several hours or overnight.
Line 2 cookie sheets with parchment paper.
Heat oven to 350°F.
Roll rounded tablespoons of dough into balls and roll in turbinado sugar. Arrange balls on parchment paper 2 inches apart.
Bake 9 to 11 minutes or until cookies are lightly brown on edges. Cool on wire rack 2 minutes. Remove from parchment paper to wire rack and cool completely. Store in an airtight container.
It’s that time of year when all I want to do is put on my warmest pajamas, snuggle up on the couch with the fuzziest blanket I can find, and preferably never move. While I love the snow, I’m not the biggest fan of consistently cold weather – but there are a few things that make it bearable. One of those things being hot chocolate (see also wine, my cat Randy, and wool socks).
On a cold night there is nothing that will warm your bones better than a steaming cup of hot chocolate. The Test Kitchen figured it would stay warm all night long if we made it in the slow cooker. It’s a great way to make a bulk batch to serve at your holiday party or for a cozy night in with the family.
In a small bowl, combine cocoa, sugar, and salt. Then whisk in one cup of milk until the mixture is blended. In the slow cooker crock, combine the remaining milk, half and half, and vanilla extract. Then add the chocolate mixture from the small bowl and whisk until blended in the crock. Cover the slow cooker and cook on HIGH for 2 ½ to 3 hours or on low for 5 to 5 ½ hours.
Staying in with the family for movie night? Pull out your festive holiday mugs and top them high with whipped cream for a drinkable dessert. Hosting a party? Put together a hot chocolate bar and let people pick their mix-ins and toppings. Marshmallows, chocolate chips, crushed candy canes, you name it. And it wouldn’t be a party without a boozy option, right? Put the bar in hot chocolate bar and have Kahlua, amaretto, and peppermint schnapps available for your guests to mix in too.
No matter what toppings and mix-ins you chose, this slow cooker hot chocolate is sure to warm you from your warmest socks to your whipped cream-covered nose.
I think it’s safe to say that the holiday season is the best time of year to satisfy your sweet tooth. Whether you are drinking hot chocolate, partaking in an all-day cookie baking marathon (I wonder how much cookie dough I’ll eat between now and December 25th?), or snacking on red and green M&Ms, there are plenty of sweets to enjoy. It truly is the most wonderful time of the year.
You can find me in the kitchen baking cookies, brownies, and pies throughout the holiday season. But the Test Kitchen wanted to add another sweet treat into the mix – fluffy, wonderful waffles. These holiday waffles are sure to satisfy your cravings for a little something sweet this holiday season, morning, noon and night.
Like pancakes, waffles are easily customizable. We loved the idea of combining some of our favorite holiday flavors in waffle batter and mixing up the holiday breakfast routine.
Top gingerbread waffles with a zesty lemon spread or a mound of whipped cream. Gingerbread and lemon is a combination that can’t be beat. Serve with your favorite gingerbread-flavored coffee for an extra seasonal breakfast.
Our pumpkin spice waffles are wonderful during the fall and winter months when pumpkin-flavoured-everything invades grocery stores and restaurants. Highlight the cinnamon in the recipe by topping them with a cinnamon butter and your favorite maple syrup. Bonus points if you make your own pumpkin puree in the slow cooker.
Finally, these red velvet waffles are colour-coded for the holidays. Skip the syrup and top these vibrant waffles with cream cheese icing (move over, cupcakes) or whipped cream for a decadent dessert waffle. Let the kids have fun covering theirs with red and green sprinkles. We highly recommend keeping this recipe in your back pocket until February and decorating these red waffles for your sweetie on Valentine’s Day.
With an ultra flip design, this waffle maker expertly bakes golden brown, fluffy waffles and gives you total flipping control so you can create restaurant-quality results right at home.
