Gingerbread Wonderland

Ingredients:

• 3 cups all-purpose flour
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1 large egg
• 1/2 cup molasses
• Icing and festive decorations

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, and salt.
3. In a large bowl, beat together butter and brown sugar until light and fluffy. Add the egg and molasses, mixing well.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Roll out the dough on a floured surface and cut out gingerbread shapes.
6. Bake for 8-10 minutes or until edges are lightly browned.
7. Decorate with icing and festive sprinkles.

 

Santa’s Berry Parfait

Ingredients:

• 2 cups Greek yogurt
• 1 cup granola
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup honey
• Mint leaves for garnish

Instructions:

1. In serving glasses, layer Greek yogurt, granola, and mixed berries.
2. Drizzle honey over the top.
3. Repeat the layers until the glass is filled.
4. Garnish with mint leaves for a festive touch.

 

Cheesy Christmas Tree Pull-Apart Bread

Ingredients:

• 1 loaf of bread dough (store-bought or homemade)
• 1 cup shredded mozzarella cheese
• 1/2 cup melted butter
• 2 tablespoons chopped fresh parsley
• Marinara sauce for dipping

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Roll out the bread dough on a floured surface.
3. Cut the dough into tree shapes and layer with mozzarella cheese.
4. Stack the layers and place in a greased baking dish.
5. Brush with melted butter and sprinkle with parsley.
6. Bake for 20-25 minutes or until golden brown.
7. Serve with marinara sauce for dipping.

 

Peppermint Hot Chocolate Cupcakes

Ingredients:

• 1 box chocolate cake mix
• 1 cup hot chocolate (prepared)
• 1/2 cup vegetable oil
• 3 large eggs
• 1 teaspoon peppermint extract
• Whipped cream and crushed candy canes for topping

Instructions:

1. Preheat the oven to 350°F (175°C) and line cupcake pans.
2. In a large bowl, combine the cake mix, hot chocolate, oil, eggs, and peppermint extract.
3. Fill cupcake liners 2/3 full and bake for 18-20 minutes.
4. Allow cupcakes to cool before topping with whipped cream and crushed candy canes.

 

Cranberry Orange Punch

Ingredients:

• 1 cup cranberry juice
• 1 cup orange juice
• 2 cups sparkling water
• 1/4 cup honey
• Orange slices and fresh cranberries for garnish

Instructions:

1. In a pitcher, combine cranberry juice, orange juice, sparkling water, and honey.
2. Stir until honey is dissolved.
3. Refrigerate until chilled.
4. Serve over ice and garnish with orange slices and fresh cranberries.