One of your favorite appetizers is now a dip! Classic Veggie Pizza has a new look but still has all the delicious flavor you’ve come to love. Made with cream cheese, ranch, and lots of crisp veggies, this Veggie Pizza Dip is so easy to make and will become an instant crowd-pleaser.
Veggie Pizza Dip:
About a month ago while I was getting my hair cut, my barber and I were talking about some of our favorite recipes and he mentioned Veggie Pizza Dip. I had Veggie Pizza before (you can find my recipe HERE) and even made Veggie Pizza Roll-Ups (you can find that recipe HERE), but I never had Veggie Pizza Dip. I was intrigued!
After doing a little research and recipe development and crafted an amazing Veggie Pizza Dip that I’m super excited to share with you!
The concept is as simple as you might expect. I took my veggie pizza recipe and just made a few creative tweaks to transform it into a dip. Essentially, everything just gets mixed up together minus the crust, and then it gets served with sliced bread and/or tortilla chips. (I like options so I served mine with both.)
Side note: Appetizer dips are some of my favorite things to make and eat! I have a plethora of delicious dip recipes which you can find HERE. Enjoy!
I initially thought I would mix all of the cut-up vegetables into the dip but I decided to save a few to serve as a decorative garnish for the top. I’m so glad I did because now this dip is not only delicious, but it’s beautiful too.
Ready to give this dish a try? Let’s get into the kitchen and whip it up.
Let’s Make This Appetizer Dip:
You can find a full ingredient list and detailed instructions for this Veggie Pizza Dip in the printable recipe card at the bottom of this post.
In a large bowl add the cream cheese, sour cream, mayonnaise, and ranch seasoning.
Mix with an electric mixer to combine.
Set aside about 1 1/2 cups of the vegetables.
Add the rest of the vegetables to the cream cheese mixture and stir to combine.
Add this mixture to a large shallow bowl.
Sprinkle the top with the reserved chopped vegetables.
Refrigerate for 2-3 hours or until ready to serve.
Serve with bread and/or tortilla chips.
Recipe Notes:
You can prepare this dip several hours in advance or even the night before.
Use whatever bread or tortilla chips you like best. I used freshly baked Italian bread that I sliced myself and some round corn tortilla chips.
Veggie Pizza Toppings:
Also, feel free to get creative with the vegetables you use for this recipe. Vegetables you may want to consider could include:
broccoli
cauliflower
carrots
red peppers
green peppers
red onions
radishes
tomatoes
Let’s Eat!
And with that, we are ready to dig into this deliciousness. The creamy dip, crunchy vegetables, and soft bread are just the perfect combination.
I couldn’t be more pleased with this Veggie Pizza Dip! I’m getting my hair cut again this week, so I’ll be sure to thank my barber for this tasty idea. I may even need to make it again for an upcoming Super Bowl party! (You can find all of my favorite game day recipes HERE.)
If you give this recipe a try, I’d love to know what you think. Stop back and leave a rating and comment below.
Love this Recipe and Want More? Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
One of your favorite appetizers is now a dip! Classic Veggie Pizza has a new look but still has all the delicious flavor you've come to love. Made with cream cheese, ranch, and lots of crisp veggies, this Veggie Pizza Dip is so easy to make and will become an instant crowd-pleaser.
In a large bowl, add the cream cheese, sour cream, mayonnaise, and ranch seasoning. Mix with an electric mixer to combine.
Set aside about 1 1/2 cups of the vegetables. Add the rest of the vegetables to the cream cheese mixture and stir to combine.
Add this mixture to a large shallow bowl. Sprinkle the top with the reserved chopped vegetables.
Refrigerate for 2-3 hours or until ready to serve.
Serve with bread and/or tortilla chips.
Notes
You can prepare this dip several hours in advance or even the night before.Use whatever bread or tortilla chips you like best. I used freshly baked Italian bread that I sliced myself and some round corn tortilla chips.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
One of your favorite appetizers is now a dip! Classic Veggie Pizza has a new look but still has all the delicious flavor you’ve come to love. Made with cream cheese, ranch, and lots of crisp veggies, this Veggie Pizza Dip is so easy to make and will become an instant crowd-pleaser. Veggie Pizza Dip: […]
Classic coffee cake has received a “berry” delicious update. Topped with fresh berries, cinnamon, sugar, and sweet glaze, this Mixed Berry Coffee Cake is a delightful sweet treat to serve with coffee or tea.
Mixed Berry Coffee Cake
Coffee cakes and quick breads are some of my favorite things to bake. Why? Well, I find them to be both really easy to make (anyone can whip one together) as well as delicious and comforting.
I also love the fact that these types of goodies have a multitude of uses. You can serve them for breakfast, brunch, as an after-dinner dessert, or anything between. (And if we are being honest, they are a lovely midnight snack, too!)
Want More Coffee Cake and Quick Breads? Try these:
In this Mixed Berry Coffee Cake, I took a classic coffee cake recipe and elevated it with a layer of fresh berries mixed with sugar and cinnamon on top. The combination of the dense sweet cake and bright berries is delightful. Plain coffee cake can be a little underwhelming which is why I always give my recipes a little something extra.
If you’re ready to upgrade your coffee cake, let me show you how to whip this up!
How to Make This Delightful Sweet Treat:
It’s time to get baking. You can find a full ingredient list and detailed instructions for this coffee cake in the printable recipe card at the bottom of this post.
Begin by preheating your oven to 350 degrees F.
Spray a 9-inch springform pan with baking spray.
In a large bowl, cream together the butter and sugar.
Beat in the egg, lemon zest, and vanilla extract.
In a medium bowl, whisk together the flour, baking powder, and salt.
Add the flour mixture to the butter mixture.
Add in the sour cream and beat until just combined. (The batter will be thick.)
Spread this mixture into the prepared pan.
Prepare the topping by gently mixing the sugar, flour, and cinnamon with the berries.
Add the berries to the top of the batter.
Bake for about 45 minutes.
Cool for about 10-15 minutes; then, remove the sides of the springform pan.
Prepare the glaze by whisking together the confectioners’ sugar, milk, and vanilla extract.
Drizzle over the coffee cake.
Slice, serve, and enjoy!! It’s that simple!
Other notes:
Any round 9-inch pan will work for this recipe. A springform pan just makes it easier to remove the cake.
You can use frozen berries for this recipe, but I highly recommend fresh. If you are using frozen, there is no need to thaw them.
How to Serve:
This Mixed Berry Coffee Cake can be enjoyed warm (which I like best) or at room temperature. Either way, it’s a delightfully sweet treat and a delicious new take on the classic coffee cake.
You can serve this any time of the year, but it’s especially delicious in the summer when you can use fresh berries.
If there are leftovers, I just wrap the coffee cake with plastic wrap and keep it on the counter. (That makes for easy access when I need that midnight snack. Ha!)
If you give this recipe a try, I’d love to know what you think. Be sure to stop back to leave a rating and comment. Enjoy!
Love this Recipe and Want More? Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Classic coffee cake has received a "berry" delicious update. Topped with fresh berries, cinnamon, sugar, and sweet glaze, this Mixed Berry Coffee Cake is a delightful sweet treat to serve with coffee or tea.
Spray a 9-inch springform pan with baking spray. Set aside.
In a large bowl (or bowl of a stand mixer fitted with the paddle attachment), cream together the butter and sugar until light and fluffy: about 3-5 minutes. Beat in the egg, lemon zest, and vanilla extract.
In a medium bowl, whisk together the flour, baking powder, and salt. Add about half of the flour mixture to the butter mixture, and beat for a few seconds to start combining. Add in the sour cream and beat for a few more seconds. Finally, add in the rest of the flour mixture and beat until just combined. The batter will be thick.
Spread this mixture into the prepared pan.
Now, prepare the topping by gently mixing the sugar, flour, and cinnamon with the berries. Add the berries to the top of the batter leaving a small 1/2 to 1-inch border.
Bake for about 45 minutes or until a toothpick inserted near the center comes out clean.
Cool for about 10-15 minutes; then, remove the sides of the springform pan.
Prepare the glaze by whisking together the confectioners' sugar, milk, and vanilla extract.
Drizzle over the coffee cake. This can be sliced and served warm or enjoyed at room temperature.
Notes
Any round 9-inch pan will work for this recipe. A springform pan just makes it easier to remove the cake.You can use frozen berries for this recipe, but I highly recommend fresh. If you are using frozen, there is no need to thaw them.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
Classic coffee cake has received a “berry” delicious update. Topped with fresh berries, cinnamon, sugar, and sweet glaze, this Mixed Berry Coffee Cake is a delightful sweet treat to serve with coffee or tea. Mixed Berry Coffee Cake Coffee cakes and quick breads are some of my favorite things to bake. Why? Well, I find […]
It’s been two months since my last basement renovation update, so I’m taking you back downstairs to show you the progress that I’ve made on this renovation.
Since we last checked in, the space has been painted and the plumber has worked his magic to give me a functioning washer and dryer again along with two sinks.
Let me show you the progress.
Basement Renovation: Painting
Friends, the painting is FINISHED!!
Can you even believe the difference? (Check out the before photos here if you need a reminder.) Overall, it’s a whole new space and I couldn’t be more pleased.
Because the scope of this project had a massive amount of prep work, I did hire it out to local painters. They did an amazing job. What took them a couple of weeks to complete would have taken me months.
Many of you were asking about painting the paneling. The painters did give the paneling a coat of primer (details below) before it was painted.
I realize that white is a bit “boring” but I did it with intention. First, I wanted to brighten up this space as much as possible. Second, since this is going to function as my art studio, I suspect that in time it will be filled with art, paint, and other creative endeavors. I wanted those things to shine and knew that white would be the perfect backdrop.
Mission accomplished.
I couldn’t be more pleased with the results. It’s amazing what paint can do. This space went from dated, dark, orange, and dirty to clean, fresh, bright, and light!
Basement Renovation: Plumbing
As thrilled as I was to see the space painted, I was equally excited to get the plumber here. Between the floors and painting, I went about 2 months without a washer and dryer.
The plumber reworked and repaired old water lines, installed a new laundry sink, and reinstalled my washer and dryer. Woot! Woot!
If you remember from the “before,” there used to be a built-in bar with a sink in my basement. I decided to take advantage of that area and turn it all into a studio sink. I started with this great vintage cabinet that I found and had the plumber add this vessel sink and faucet to it. It’s already being put to use and it’s been so nice to have a sink for cleaning up paint and brushes as I create art in this space.
I will say that I’m not sure a vessel sink was the best choice. I found that splashing is more of an issue with a vessel sink which isn’t ideal for cleaning up heavily pigmented paints. I have a feeling that this back wall will eventually be speckled with paint splatters. A more standard drop-in sink might have been a better choice for my needs.
Either way, I’m thrilled to have sinks and functioning appliances again. So what’s next on the basement renovation to-do list?
What’s Next:
The next big task is storage and plenty of it.
I think it’s been three months since I’ve been able to park in my garage. That is because everything that was in the basement is being stored in the garage for the time being. This past week I went through these items and I spent time cleaning and organizing. I also packed a few of things up to donate. I made just enough space to move my car into the garage before a snowstorm blew into town!
However, the garage is still a crowded disaster area because of all the random junk that had been stored in the basement. While my basement space will primarily be a creative studio, I still need ample storage space for those random items that don’t have a home elsewhere. For me, this would be extra home decor, kitchen accessories (slow cookers, seasonal baking pans, etc.), photography props, and a few other odds and ends.
My plan is to do a mix of built-ins and furniture pieces to create storage areas. Here are some of the details:
In the photo above, I plan to build a closet in the little nook to the left. It’s the perfect space for a built-in closet and should be something I can build on my own.
Next to the sink (in the same photo), I’m going to use two of THESE cupboard cabinets. They will fit into this area perfectly. In fact, they are already here, set into place, and I’m LOVING them. (I just need to get them leveled and installed before I can use them.)
On this wall (pictured above) I’m going to install three of THESE lower cabinets and top them with wood countertops. I’ll then run at least one shelf above for added storage. I’d like to do two shelves, but the ceiling is particularly low here so I’ll have to wait until the cabinets are in to decide if I have room for a second shelf.
On this wall to the right of the door, I’m going to put a large vintage cabinet. I scored the perfect piece that will be ideal for the space. It will be getting a good cleaning, sanding, and a fresh coat of paint before being put it into place.
In the photo above, the door in the picture leads to my garage. This is how I come and go 95% of the time. To the right of the door is my main water shut-off valve. This was previously built into a cute little cabinet, so I plan to do the same here. In fact, I’m going to run a bench along this wall and create a little area for shoes, coats, etc. It’s a small space, but I want to maximize its functionality.
In the laundry room, I’m going to put a shelf that runs along the wall above the sink, washer, and dryer. I also may install some sort of upper cabinet to hide the dryer vent. (On a non-storage-related note, I also want to hide the other pipes behind the washer and the black HVAC line running along the ceiling and upgrade the light fixture.)
I plan to install some extra shelving wherever I can throughout the space, but I’ll wait to do that; I want to first see how I’m using the space so I can better determine my needs.
I also need to tackle these stairs. I thought they were going to be an easy project, but I discovered that this is a layer of adhesive under the runner that needs removed. I’m kicking myself for not having the flooring guys tackle it as I assume they would be much quicker than me. Oh well! It will be a good winter project I suppose. You can check out my Pinterest board for this space HERE to see how I want the stairs to look once finished.
Wow. That was a lot of information. I’m not sure you needed or wanted all of that info, but there you have it. I suppose it’s more of a to-do list for myself.
That’s it for now!
Consider yourself officially updated!
Other than trying to get my garage organized, I’m not in a huge rush for any of this to come together. Since the painting is finished and the plumbing is fixed, I’ve started using this space in my house and I’m enjoying it! Remember the abstract art gift tags I made for Christmas? I made them right down here in this area. It was a joy!
I’m so glad I’m revamping my basement; it is becoming such a gift. I can’t wait to share more with you. Stay tuned.
It’s been two months since my last basement renovation update, so I’m taking you back downstairs to show you the progress that I’ve made on this renovation. Since we last checked in, the space has been painted and the plumber has worked his magic to give me a functioning washer and dryer again along with […]
If you’re looking for the ultimate veggie dip recipe, look no further. This vegetable dip is loaded with flavor and will quickly become your new go-to recipe!
What is Good to Dip Veggies In?
Colorful and crunchy vegetable platters are a popular party appetizer today. Although veggies are tasty on their own, serving them with dip takes them to another level. Today, I’m excited to share this easy Veggie Dip.
If you ever wondered, “What can you dip vegetables in?” This veggie dip is a winner!
This recipe comes from a deli in my hometown. I’ve been coveting their homemade vegetable dip for years and would purchase a container of it anytime I needed a good vegetable dip. It tastes so good!
I tried various recipes at home, but nothing could beat it. It is so good that whenever my sister-in-law visited St. Marys, she would buy multiple containers for herself and her friends. Kids love it too!
For years I assumed the recipe was a closely guarded secret. However, one day as I was chatting with the cashier, the topic of the recipe came up and, without hesitation, she gave it to me! I was shocked.
What I assumed to be top secret was now in my hands. No longer did I have to purchase this magical veggie dip: finally, I could make it at home.
Side note: I learned a big lesson that day. Always be kind to EVERYONE. You never know how or when your kindness will be returned. (That person just might gift you with the recipe for your favorite veggie dip!)
While I’ve had the recipe for a few months now, I’m finally getting around to sharing it with all of you. Yesterday, I taught you how to make a Sausage and Pepper Sheet Pan Dinner from your vegetable tray leftovers, so today seemed like the perfect time to circle back with the dip recipe.
As many of you know, I have a bunch of recipes with “Really Good” in their titles. In my opinion, these recipes ARE the best of the best even though I don’t call them that. This veggie dip is in that category.
If you don’t already have a go-to veggie dip recipe, this could be it.
Not only is it “Really Good,” but it’s crazy easy to make, and you probably have most, if not all, of the ingredients in your pantry and fridge. I’ve provided a full ingredient list with step-by-step instructions, video, and nutrition facts (including calories) in a printable recipe card below.
What is veggie dip made of?
1 (16 ounce) container sour cream
1 (16 ounce) container mayo / mayonnaise
1 tbsp dried parsley flakes
1 tablespoon dried minced onions
1 tablespoon Lawry’s seasoned salt*
1/2 tsp dried dill
1/2 teaspoon Worcestershire sauce
3-4 drops Frank’s Red Hot sauce
Just toss them into a bowl, mix them up, and your dip is ready! – I do recommend refrigerating the dip for about two hours to rehydrate the herbs and let the flavors meld.
Serve it up on a platter with all of your vegetables!
What vegetable do you serve with Veggie Dip?
Now which vegetable will you dip first? Some of my favorites are:
cauliflower
broccoli
carrots
celery
radishes
cucumbers
bell peppers
tomatoes
and more!
Heck you could even use this for potato chips, pretzels, or crackers.
Expect RAVE reviews about this recipe. It’s such a delicious combo of spices and creaminess! I have no doubt that you, your friends, and your family are going to love this Really Good Veggie Dip as much as I do!
Love this Recipe and Want More?
Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
If you’re looking for the ultimate veggie dip recipe, look no further. This vegetable dip is loaded with flavor and will quickly become your new go-to recipe!
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!
If you’re looking for the ultimate veggie dip recipe, look no further. This vegetable dip is loaded with flavor and will quickly become your new go-to recipe! What is Good to Dip Veggies In? Colorful and crunchy vegetable platters are a popular party appetizer today. Although veggies are tasty on their own, serving them with […]
I consider myself a cocktail connoisseur, continually experimenting with recipes throughout the year. I love to make new twists on old classics or come up with something entirely unique. And what better way to show off my latest invention than with a cocktail party?
This list covers many delicious and fun cocktails that you can enjoy throughout the year when entertaining. From the fourth of July to one of December’s many holidays, there is sure to be a cocktail on this list to showcase at your next party.
Tips for Hosting a Cocktail Party
Before you start getting your bar ready, make sure to consider the following:
Keep it Cool
A cold cocktail tastes so much better than a lukewarm one! To keep your drink cool, try freezing the glassware and cooling down any hard liquor in the freezer before serving. You can also shake the cocktail in ice to instantly cool it down. When in doubt, serve with ice or with soapstone cubes to avoid dilution.
Make sure to have plenty of ice in the freezer before your event. You may want to buy a few extra bags—better safe than sorry!
Have Options
If you’re hosting a cocktail party, try to include a couple of options for your guests. Some people can be picky about what type of alcohol or flavors they enjoy, while others may have allergies to certain ingredients. Make sure everyone can enjoy a drink!
I always make sure to have a gluten-free option available. Typically vodka is a good option, but be sure to double-check.
Get the Right Barware
Aesthetics matter. While your drinks may taste just fine in a red solo cup, there’s something to be said about bringing out proper barware.
Here’s what I recommend you keep stocked if you plan on throwing a cocktail party often:
Even if you are on a major budget, you can still acquire most of these at a thrift shop. If you had to narrow it down, I’d say go with a set of wine glasses, a coupe glass set, and a rocks glass. Those should cover most of your needs.
Also, don’t forget other cocktail parry supplies like cocktail napkins, ice buckets, shakers, and a jigger.
The Best Cocktails for Any Cocktail Party
Now, onto the good stuff…the cocktails. I’ve thrown many a cocktail party here at Bayberry House, and these are my go-to options for non-holiday parties. I have some holiday options below if that’s what you are looking for, however.
Okay, while this isn’t technically a cocktail recipe, I wanted to list it here at the very top spot because I always keep a batch of this syrup on hand. If you are going to be making cocktails, you need to have a good simple syrup…and this one is excellent.
When you want something light and breezy, this spritzer will satisfy your craving. I combined citrus with ginger and a splash of orange bitters. It’s the best way to end a long day.
This list wouldn’t be complete without a slush recipe! A frozen Old Fashioned is a wonderful take on the classic and perfect for a summer cocktail party on the patio, but it’s delicious every day of the year. I actually like this one best in the winter.
Who doesn’t love a pitcher of sangria? This recipe works well from brunch to dinner, featuring the Italian orange-flavored liquor known as an aperitif. It gives it a distinct taste and brilliant red color.
If you like bright citrus flavors, you’ll think this drink is…well…the bee’s knees. Made with gin, this is a throwback to the dark days of Prohibition.
While you can certainly make this year-round, I am especially fond of this cocktail party beverage in the summer months when strawberries are plentiful. The basil adds a nice spicy earthiness to the drink. Your guests will love this one.
Here’s another drink perfect for the warmer months. One of my guests even called this “the signature cocktail of the summer”. With bursting watermelon and berry flavors, I totally agree.
If you’re hosting a party in the fall, this is another great (and seasonal) take on the classic recipe. This Old Fashioned features real pumpkin, maple syrup, and bourbon.
Another classic drink with a twist, this White Russian is a Thanksgiving favorite at my family’s house. It’s creamy and packed full of flavor, including a peppermint or salted caramel version.
If you plan on hosting a lot of people for your cocktail party, try making this jolly punch. It’s packed with plenty of sweet fruity flavor and some tequila to get the party started.
For those that enjoy a hot cup of cider, add a little more sweetness to it with bourbon and maple syrup. This drink is great for sipping and cozying up during an intimate cocktail party.
This martini looks like it comes straight from a winter wonderland. Complete with a sugar rim, it tastes just like an adult-only white chocolate milkshake.
A Christmas classic, mulled wine is the best drink for Christmas Day. Toss some red wine in with a blend of spices and orange slices, and set the ingredients to simmer. Your house will smell delicious!
This Spiced Cranberry Champagne Cocktail is a bubbly way to say cheers to the season. With a tart, sweet, and spiced flavor it checks all the boxes for the perfect seasonal cocktail.
When you’re in the mood for something sweet, this cocktail tastes like pure dessert. If you’re having a small New Year’s Eve party, this white Russian is a great drink to slowly sip through the night.
This spiced pear cocktail feels so elegant, perfect for a night of glitz and glam. Celebrate the new year with some gin, pear, lemon, and bitters.
24. Champagne
Okay, this last one is not really a cocktail. But I’d be remiss if I didn’t mention champagne as a great option for a New Year’s Eve cocktail party!
Cocktail Party Appetizers
Now that your drink menu is planned out, add some delectable food to keep your guests happy. Cocktails without a good snack are two are never a good idea. Keep your guests happy and fed!
Inspired by charcuterie, these small bites are packed full of flavor. Brie gives a heaviness while fig adds some sweetness, and prosciutto tops this crostini off with some salty goodness.
What’s a party without a really good chip dip? This is a classic cocktail party food! When you’re strapped on time but don’t want to buy something store-bought, make this dip in just 10 minutes. Good for chips or veggies!
These bacon-wrapped water chestnuts are a festive version of one of my favorite and easiest appetizers to make. The cranberries offer some tartness and extra crunch to the classic combo.
Your guests will feel like they’re at a 5-star restaurant with this rich and delicious dip. Served warm and creamy, it’s sure to have guests going in for seconds.
Impress your guests with this deluxe and hearty appetizer. I love to serve these stuffed mushrooms during the fall and winter, but they are a crowd favorite any time of the year.
Because we always need to end with something sweet, this cheesecake dip is great to bring out after you have served some savory appetizers. Dip apples, graham crackers, and other sweets!
More Cocktail Party Staples
Here are a few other snacks I keep on hand at practically every cocktail party:
cheese board
olives
nuts – I usually purchase an assorted mix, unless I feel like getting fancy with something like these cinnamon pecans and walnuts.
Shaken or stirred, I’m ready to enjoy some drinks! I hope you found the perfect libation to feature at your cocktail party. Let me know which ones you end up giving a try.
I consider myself a cocktail connoisseur, continually experimenting with recipes throughout the year. I love to make new twists on old classics or come up with something entirely unique. And what better way to show off my latest invention than with a cocktail party? This list covers many delicious and fun cocktails that you can […]
‘Tis the season for holiday baking. So, I’m sharing recipes for my best Christmas cookies! Whether you’re baking holiday cookies for the first time or looking for something different to add to your usual assortment, these are 30+ of my personal favorites.
Christmas cookie recipes
One of the things I love to do in the weeks leading to Christmas is bake cookies. For the past couple of years, my mom and I would each make our best Christmas cookies and then swap some with each other.
Given that we now live a few hours apart, I’m not sure if we’ll do that this year. However, you can bet I’ll still be baking my favorite cookies (and probably be setting aside a few for mom too!). In thinking about which cookies to make this year, I decided to compile a short list of my favorites and share them with you.
Tools you may need to make Christmas cookies
The exact tools you will want to reach for will vary depending on the exact recipe you are making. But these are the go-to staples I recommend every aspiring baker keep on hand. After all, you never know when you need to whip up a batch of fancy cookies.
Cooling rack – please don’t leave your cookies on the hot baking sheet…they will overbake!
Piping bag & decorating tip – it makes icing cookies so much easier!
FAQs about the best Christmas cookies
Below are some questions people often ask about making the best Christmas cookies. If you don’t see your question in this list, please leave it in the comments.
How long before Christmas should you make cookies?
This all depends on your schedule and how busy you are. In general, fresher is better with baked goods.
However, that doesn’t mean you have to be up baking the day of the holiday party. Instead, you can pre-make the dough and leave it in the fridge to chill for a day or so (sometimes this even makes your cookies better).
Alternatively, you can also bake cookies 1-2 days in advance, and store them in an airtight container until you are ready to use them.
How do you make Christmas cookies ahead of time?
Besides the options mentioned above, I recommend utilizing your freezer. Freezing your cookies is the best way to make them last as long as possible.
Just be warned that not every cookie freezes well. Iced sugar cookies and softer cookies will all freeze perfectly. However, anything made with a jelly filling or topping might not freeze as well.
Should I refrigerate cookies after baking them?
No, you do not need to refrigerate cookies after you bake them. In fact, the moisture they get from being in the fridge can do more harm than good. An airtight container on the counter is your best bet.
The ultimate Christmas idea and recipe resource list
I know you’re here for cookies, but if you are looking for more Christmas inspiration, let Inspired by Charm be your go-to holiday resource! I have hundreds of ideas and recipes to add the happy to your holidays. Check out some of my favorite ideas below.
Okay, now on to my favorite Christmas cookie recipes.
The Best Christmas Cookies
These Christmas cookies not only look incredibly festive, but they are absolutely delicious too. I consider myself somewhat of a cookie connoisseur and have pretty high standards for my baked treats. These are the ones that made the cut—I feel confident you’ll love them too.
This fudge recipe is so simple to make, plus it results in the creamiest and the smoothest fudge I’ve ever had. You are going to love this recipe! I’ve been making it for more than 15 years, and it never dissapoints.
This is actually a cookie recipe I created this year for Fall Cookie Week, but it’s one I had to include because it became an instant favorite with IBC readers.
Adorable, delicious, and downright festive, these shortbread wreath cookies are destined to be the start of your holiday cookie tray. They are as tasty as they are eye-catching.
Who doesn’t love salted caramel? This recipe updates a classic cookie recipe with the flavors of today. Sweet caramel and a pinch of salt make these crispy coconut cookies hard to resist.
Time and time again, this Christmas cookie recipe proves to be one of the most popular here on Inspired by Charm, and it’s easy to see why.
Spiced to perfection, these frosted eggnog cookies pack the flavor of the holiday and Christmas season in a few tasty bites. The frosting might be my favorite part. One bite and you’ll see what I mean!
Without question, these are my family’s favorite cookie. Everyone on my dad’s side goes crazy for them, and they have become my aunt’s favorite Christmas cookie.
They are technically white chocolate cherry shortbread cookies, but my family has dubbed them “crack” cookies. In the recipe I shared for these, I dyed them purple for a bake sale benefit for my aunt. However, they are the perfect holiday cookie when left white and red.
I’m certain your family will love them as much as mine does.
Fun, delicious, and colorful, these Christmas sprinkle cookie cups are a tasty and easy-to-make Christmas cookie recipe. Plus, you can change the color of the sprinkles to create a really colorful display.
You all LOVED these salted caramel shortbread cookies during the fall, so I had to include them on this list. I think they would make a lovely addition to a Christmas cookie tray.
Try them with a white chocolate drizzle and some festive sprinkles for a holiday look!
I’ll be the first to admit that sometimes baking cookies can be a bit tedious, especially when you have a million other things to do. That’s why it’s nice to have a few easy cookie recipes, such as this one, to use along with the fancier, time-intensive ones.
Not only are these crazy simple to make, but they are super tasty. In fact, you can use store-bought cookie dough, and no one will be the wiser. That’s what I did!
My mom made this crock-pot candy a couple of years ago, and I turned my nose up at it when I saw it. I’m not a big chocolate person, so initially, it didn’t spark my interest. However, that was before I had a bite . . . then I couldn’t stop eating it.
The combination of ingredients creates a wonderful flavor, and the saltiness from the nuts works well with the sweetness of the chocolate.
This recipe also makes a ton, which is perfect for gifting. And yes, technically, they aren’t a cookie, but they serve the same purpose and go nicely with the cookies on your tray.
Okay. Here’s the deal. If I could only have one Christmas cookie, this would be it. Hands down, these are my best Christmas cookies AND possibly my all-time favorite cookie.
While they are a bit more time-consuming to make because they are sandwich-style cookies, they are definitely worth it.
I made these for fall once in a round shape with different colors. You can see them here. If you only make one new-to-you cookie, these should be it. They will not let you down.
These soft and chewy gingerbread cookie bars topped with cream cheese frosting are so easy to make that they might become your new favorite holiday treat. You just can’t beat the iconic flavors of gingerbread at Christmastime.
These salted caramel crumb bars are a slice of heaven! With rich and creamy salted caramel layered between a buttery cookie crust and crumb topping, what’s not to love? Everyone will be asking for this recipe.
These Italian sprinkle Christmas cookies are a festive take on the classic Italian sprinkle cookies (also known as Italian wedding cookies). The recipe is the same, but with the change of sprinkles, it feels like a whole new cookie designed just for Christmas.
This recipe for cream horns (also known as lady locks) has been in my family for as long as I can remember. Flaky pastry filled with sweet cream makes for the ultimate holiday treat. These are a favorite in my family, and I’m certain they’ll quickly become a favorite in yours!
Don’t want to wait for the holidays to try them? I also made these with a fall twist: pumpkin spice cream horns.
If you’re looking for a light, shortbread cookie that almost melts in your mouth, these whipped shortbread cookies are the winner! I’ve made them for the holidays, but they are delicious any time of the year.
Sweet, rich, creamy, and loaded with bourbon flavor, these bourbon balls make the perfect addition to your holiday cookie tray. They have a deep and rich flavor that stands out from the other cookies you’ll bake this year.
These peppermint kiss cookies are a new must-make for my Christmas cookie tray. They have a sugar cookie base that’s topped with a peppermint kiss. In essence, it’s a peppermint-twist on peanut butter blossoms.
Want more peppermint? Festive, fun, and kissed with peppermint flavor, these candy cane cookies are a delightful nibble to add to your Christmas cookie platter. They may even become a new holiday favorite!
You’re going to love this classic Christmas cookie recipe! Grab your baking supplies because you’re going to want to make these holiday Linzer cookies. Filled with raspberry jam, these classic butter cookies make a beautiful and delicious holiday treat.
And finally, if you’re looking for something fun and unique, try my homemade milk and cookies shots. Serve them up with milk or get creative and whip up a shot with a cream-based alcohol to make your festivities extra special.
They are a unique and fun way to celebrate with friends and family for the holidays. Cheers!
Thanks to these Christmas Pinwheel Cookies, your Christmas cookie trays are about to get a striking, colorful, and delicious addition. You’re going to love this recipe as they are eye-catching and relativity easy to make.
Cutout Christmas Sugar Cookies
I’m a huge fan of cutout cookies. That’s basically a fancified way of saying you roll out the dough and cut out a cute shape from it using a cookie cutter.
Not only are sugar cookies yummy, but there are so many fun designs and ideas out there. There’s a reason they are such a classic Christmas cookie!
These festive frosted cookies are a favorite not just of mine but also of Better Homes and Gardens. This recipe received acclaim in BHG’s Christmas Ideas Magazine. I had to include them on my favorite list because they are super cute and made from my mom’s go-to sugar cookie recipe.
She has been making this recipe for as long as I can remember. While they look fancy, don’t be intimidated. I just used a sweater cookie cutter and added fancy piping.
I assume most families have their own go-to sugar cookie recipe, but if you don’t or want to experiment this year, give this recipe a try.
It doesn’t get any cuter than these cookies. I’ve taken my classic gingerbread cookie recipe and turned it into these festive, colorful, and wonderfully delicious Christmas tree gingerbread cookies. You’re in for a treat.
Sugar cookies get a festive upgrade with peppermint baking chips and adorable colorful designs piped in royal icing. These peppermint sugar cookies are as cute as they are delicious!
Inspired by vintage plaid thermoses, I’ve baked and decorated these jolly thermos gingerbread cookies. Their unique decorative pattern and delicious gingerbread flavor will make them a star on your holiday cookie platter.
I’m showing you how to make these adorable orange-almond mushroom sugar cookies. They are flavorful sugar cookies cut out into a mushroom shape and decorated with red and white royal icing. They are almost too cute to eat.
You’re probably thinking, “Michael, mushrooms aren’t very Christmassy.” Well, my friends, I’m here to tell you otherwise.
This gingerbread cookie recipe makes a delicious holiday treat that can double as festive Christmas decor. First, they are full of seasonal spice and flavor.
Second, if you let them dry out, you can use them to decorate your tree, mantel, and packages. The options are almost endless. Either way, you’re going to love this recipe!
Classic snowball cookies get a flavor upgrade with cherries and walnuts. These Cherry Walnut Snowball Cookies will make the perfect addition to your Christmas cookie platter and holiday dessert table.
These soft, chewy, and flavor-packed kitchen sink cookies are loaded with everything but the kitchen sink including chocolate chips, pretzels, potato chips, and toffee. And finishing it all off are colorful sprinkles that make them a festive Christmas cookie recipe.
Classic cut-out sugar cookies get a flavor boost when almonds are added to create frosted Almond Sugar Cookies. The flavor is familiar but elevated, comforting, and delicious. I decorated mine to look like Christmas trees, but feel free to make any cookie shape(s) you desire.
Looking for a creative, fun, and unique way to share your Christmas cookies? You should make these DIY Christmas cookies bags. I’ve provided the graphics – all you need to do is iron them on.
Want another? Learn how to make these festive vintage-inspired Christmas gift bags. As with the cookie bags above, I’ve provided the vintage holiday graphics as a free download!
That’s a wrap on Christmas cookies!
And that’s it… for now. I hope you set aside time this Christmas to do some holiday baking. Let me know in the comments below what your favorite Christmas cookie is or which one of my best Christmas cookies you’d most like to try.
Happy Baking!
‘Tis the season for holiday baking. So, I’m sharing recipes for my best Christmas cookies! Whether you’re baking holiday cookies for the first time or looking for something different to add to your usual assortment, these are 30+ of my personal favorites. Christmas cookie recipes One of the things I love to do in the […]
Add a unique and festive touch to your gift wrapping with these Abstract Holiday Gift Tags. Not only are they fun and easy to make but they add a personal, homemade touch to any gift.
Abstract Holiday Gift Tags:
For the past several years I have been sharing a new handmade gift tag idea every Christmas season. (You can find them all HERE.) Even though I may be a little late this year, I couldn’t let a holiday season go by without creating a new tag design, so let’s get started on making these Abstract Holiday Gift Tags.
Before I give further explanation and get into the tutorial, I wanted to mention that this project was completely inspired by two of my favorite artists. Kim Myers Smith, who is one of my favorites, was the primary influence for this gift tag design. I am part of her “Inspired Art Collective” and she shared this idea as one of her bi-weekly lessons. I was inspired and loved the process so much that I had to give it a try. Kim has been such a blessing to me in my art journey. She does a live painting every Wednesday on Instagram and has shared so many valuable lessons along the way. I’m so grateful for her teachings.
I also wanted to mention Renee Mueller as she did a “Holiday Cheer” series and several of the projects were very similar. I used some of her painting methods and ideas as I created my gift tags. Renee is another artist that I admire dearly and who has taught me so much.
After being inspired by these two talented artists, I got to work creating my own abstract painted Christmas gift tags.
A couple of months ago, I found this fabulous trio of vintage-inspired Santa wrapping papers. As soon as I saw them (at HomeGoods), I knew it would be the perfect theme for this year’s wrapping. Yes, I’m one of “those people” that has a theme for their wrapping.
My goal with these tags was to use mostly what I had on hand. The only exceptions were the large paper punches (star and hang tag) I purchased to cut out the tags. However, these large punches are not a necessity as you could cut the tags out by hand with scissors.
I went through all of my art supplies and picked out different paints, markers, pastels, etc. that would match my wrapping paper. I even decided on what ribbon I would be using and pulled items to match it too.
While I was rummaging through my supplies, I pulled out heavy artist paper and some other supplies that I knew I would need. (A full materials list and detailed tutorial are below.)
From there I just set out to get started and have a ton of fun along the way! I was more concerned with the journey rather than the end results. I followed this approach and couldn’t be more pleased with how these gift tags turned out.
I don’t know if everyone will appreciate the results or think “they go together,” but I can’t help but smile and feel a little flutter in my creative heart every time I look at them. I’m obsessed.
Throughout the past year, I have delved more into my art practice, tried many art techniques, and took several art challenges. Even with all of my art adventures, creating these little painted gift tags was at the top of my “most fun” list.
I sure hope you’ll give these gift tags a try. I even think this would be a fun project to do with a group of friends or with your (grand)children.
I also wanted to mention that I shared these Abstract Holiday Gift Tags on my Instagram page. I saved the video series to my IG Highlights. So, if you’d like to see these come together in video form, just click HERE.
Let’s get into the tutorial!
How to Make Abstract Holiday Gift Tags:
Before I share the supplies list, I wanted to mention that these are the things I used because (other than the punches) it’s what I had on hand. There is no need to go out and buy all of these things. Use what you have. This project can work with a variety of supplies.
SUPPLIES:
heavy art paper (This is what I used, but any heavy [140 lb] art paper will do.)
*I’ve provided as many links as I could above. At the end of this post, I will share even more links for the paints, markers, etc. that I used.
INSTRUCTIONS:
Start by prepping your surface with kraft paper.
Using artist tape, tape your heavy art paper to your kraft paper. (Not only will this help to control the mess, but it will keep the backside of your paper/tags clean and free of paint.
Start painting!
Work in layers and continue to add paint, marks, splatters, etc. until you are happy with the look. I chose colors to match my wrapping paper. You can do the same or keep it more random.
This is the part where you can let loose, have fun, and get messy. I like to allow the paint to dry in between layers / applications to avoid colors getting messy/muddy.
I used acyclic paint for larger marks of the different colors. I used some wax pastels and colored pencils for smaller rustic marks. I even used some Posca paint markers to add little dots.
Let everything completely dry, then remove the tape.
Use the large paper punches to cut out your tags. If you don’t have a punch, you can cut things out by hand with scissors. I was able to create 50 tags using 3 sheets of 12″ x 16″ paper.
Add a hole at the top of the tag using a hole punch.
Tie onto your packages with twine or ribbon. Then, tuck those presents under the tree and wait for everyone to discover your beautiful art.
And that’s it, my friends!
If you’re looking to have some fun and create something totally unique, I definitely recommend giving these Abstract Holiday Gift Tags a try. They will certainly make a wow-worth addition to your holiday wrapping.
I hope you enjoy this creative project as much as I did. Happy painting!
Additional Art Supplies I Used – Abstract Holiday Gift Tags:
Add a unique and festive touch to your gift wrapping with these Abstract Holiday Gift Tags. Not only are they fun and easy to make but they add a personal, homemade touch to any gift. Abstract Holiday Gift Tags: For the past several years I have been sharing a new handmade gift tag idea every […]
Soft yet crisp and filled with peanut buttery goodness, these shortbread cookies are dipped and drizzled into chocolate to create an epic Chocolate Striped Peanut Butter Shortbread Cookie. I dare you to eat just one.
Chocolate Striped Peanut Butter Shortbread Cookies
Did those chocolate striped shortbread cookies that you can buy in the store come to mind? Well, they’ve received a major flavor upgrade. I took a classic buttery shortbread dough, added in peanut butter, and what to my wondering eyes should appear… Chocolate Striped Peanut Butter Shortbread Cookies! I don’t think I’ll be buying the store-bought version again.
As you probably know, the flavor combination of chocolate and peanut butter is one of my favorites. I know that many of you love it too, so I couldn’t be more excited to bring this recipe to you today.
WANT MORE PEANUT BUTTER CHOCOLATE TREATS? TRY THESE:
I’ve been very busy this year with my holiday cooking and baking. As I near the finish line of all the sweets I wanted to bake, I realized I didn’t have a peanut butter cookie in the mix.
As much as I love the classic peanut butter blossom-style cookies, I wanted something a bit different this year and these were the perfect substitution. In fact, I may even love them more than peanut butter blossom cookies.
One thing I want to mention before we get into the recipe is that rolling out and cutting a shortbread-style dough can be fussy. It may want to crumble and crack and the more you work with it, the trickier it can be.
If you’re in a hurry and running short on patience, I’d save this recipe for another day. I’ve worked with shortbread cookies before so I didn’t have any major struggles and the process was pretty smooth. (I mention this for any new bakers out there.)
Now, who’s ready to make these Chocolate Striped Peanut Butter Shortbread Cookies? Let’s get into it!
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
How to Make Chocolate Striped Peanut Butter Shortbread Cookies:
In a large bowl (or the bowl of a stand mixer) beat the butter and peanut butter at medium-high speed for about 1-2 minutes. Add in the brown sugar, granulated sugar, and vanilla extract. Mix for another 3 minutes to combine.
In a large bowl, whisk together the all-purpose flour, cornstarch, and salt. Add about half of this mixture to your butter mixture and mix to combine. Add in the remaining flour and beat on medium until the dough comes together.
Divide the dough into four portions. Cover and refrigerate for at least one hour.
Preheat your oven to 350 degrees F.
Lightly flour your work surface. Roll one portion of the dough out to 1/4 inch thickness. Use two circle cookie cutters or a 2 1/2 inch doughnut cutter to cut out the circles. Place 1 inch apart onto an ungreased cookie sheet. Repeat with remaining dough. Reroll scraps as needed.
(You can find the circle cookie cutters I used HERE and the star cookie cutters I used HERE.)
Bake for 14-15 minutes or until just barely golden brown. Cool on the cookie sheet for at least 5 minutes. Transfer the cookies to a cooling rack to cool completely.
In the meantime, melt the chocolate and shortening in a double boiler. (A medium saucepan with about an inch of water topped with a heatproof bowl.) Melt and stir until smooth, then remove from the heat.
Line your work surface with wax paper. Dip the bottoms of the cookies into the melted chocolate and place them on the wax paper. Add the remaining chocolate to a piping bag (or plastic baggie) and drizzle the tops of the cookies with stripes of chocolate. Let stand until the chocolate is set.
Pack and store in an airtight container.
These Chocolate Striped Peanut Butter Shortbread Cookies are just a slice of heaven. As I mentioned above, I love chocolate and peanut butter together, so these are an instant winner for me.
And while I made these for Christmas, you can certainly make them any time of the year. I know you’re going to love them.
Love this Recipe and Want More? Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Chocolate Striped Peanut Butter Shortbread Cookies Recipe
Chocolate Striped Peanut Butter Shortbread Cookies
Soft yet crisp and filled with peanut buttery goodness, these shortbread cookies are dipped and drizzled into chocolate to create an epic Chocolate Striped Peanut Butter Shortbread Cookie. I dare you to eat just one.
In a large bowl (or the bowl of a stand mixer) beat the butter and peanut butter at medium-high speed for about 1-2 minutes. Add in the brown sugar, granulated sugar, and vanilla extract. Mix for another 3 minutes to combine.
In a large bowl, whisk together the all-purpose flour, cornstarch, and salt. Add about half of this mixture to your butter mixture and mix to combine. Add in the remaining flour and beat on medium until the dough comes together.
Divide the dough into four portions. Cover and refrigerate for at least one hour.
Preheat your oven to 350 degrees F.
Lightly flour your work surface. Roll one portion of the dough out to 1/4 inch thickness. Use two circle cookie cutters* or a 2 1/2 inch doughnut cutter to cut out the circles. Place 1 inch apart onto an ungreased cookie sheet. Repeat with remaining dough. Reroll scraps as needed.
Bake for 14-15 minutes or until just barely golden brown. Cool on the cookie sheet for at least 5 minutes. Transfer the cookies to a cooling rack to cool completely.
In the meantime, melt the chocolate and shortening in a double boiler. (A medium saucepan with about an inch of water topped with a heatproof bowl.) Melt and stir until smooth, then remove from the heat.
Line your work surface with wax paper. Dip the bottoms of the cookies into the melted chocolate and place them on the wax paper. Add the remaining chocolate to a piping bag (or plastic baggie) and drizzle the tops of the cookies with stripes of chocolate. Let stand until the chocolate is set.
Pack and store in an airtight container.
Notes
*You can find the circle cookie cutters I used HERE and the star cookie cutters I used HERE.For the circles, I used the 2 1/2-inch diameter cutter and the 3/4-inch cutter. For the stars, I used the largest cutter and the smallest cutter.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
Soft yet crisp and filled with peanut buttery goodness, these shortbread cookies are dipped and drizzled into chocolate to create an epic Chocolate Striped Peanut Butter Shortbread Cookie. I dare you to eat just one. Chocolate Striped Peanut Butter Shortbread Cookies Did those chocolate striped shortbread cookies that you can buy in the store come […]
If you’re looking for an easy, delicious, and festive libation, this Spiced Cranberry Champagne Cocktail is a bubbly way to say cheers to the season. With a tart, sweet, and spiced flavor it checks all the boxes for the perfect seasonal cocktail.
Spiced Cranberry Champagne Cocktail:
Yesterday I taught you how to make a Spiced Cranberry Simple Syrup. (You can find that recipe HERE if you missed it.) In that post, I promised I would share a cocktail recipe using the syrup. Well, today I’m happy to fulfill that promise with this Spiced Cranberry Champagne Cocktail.
I think that having a champagne-based cocktail recipe in your repertoire for the holiday season is a must. Why? Well, I think that bubbles and a champagne flute will forever feel classy and special. Hand someone a champagne flute filled with bubbly and they will instantly feel fancy. Who wouldn’t want that for the holidays?
What I love about this Spiced Cranberry Champagne Cocktail is that it’s incredibly easy. Once you have the simple syrup made, you can put this cocktail together in mere minutes.
It’s as simple as adding the syrup to the glass, topping it with champagne, and tossing in a garnish. That’s it.
I’ve used these vintage hand-painted pinecone glasses, but any champagne flute or festive glassware will work. You could even serve this in a coupe glass for a totally different look.
Aren’t these glasses special? I recently found them at a local antique store. (If you’re in/near Pittsburgh, you can find a list of my favorite antique stores HERE.) I bought a set of eight. Unfortunately, I bumped one of them with my elbow when I was taking these pictures and shattered it. So… if anyone happens to have one of these glasses at their house that they aren’t using, please let me know. Ha!
If you’re looking for some of my go-to glassware, you can check out this post HERE where I share some of my favorites along with all of my preferred kitchen tools and accessories.
I hope you’ll give this recipe a try. Because of its simplicity, it can help to lighten your load this holiday season.
If you’re looking for more festive Christmas cocktail recipes, I have an entire blog post dedicated to all my favorites. There are punches, martinis, and even a cocktail served out of an ornament. There’s something for everyone. You can find that post HERE.
Now, let’s make this Spiced Cranberry Champagne Cocktail!
How to make a Spiced Cranberry Champagne Cocktail:
Add the Spiced Cranberry Simple Syrup to the bottom of a champagne flute. You can find my recipe for Spiced Cranberry Simple Syrup HERE. I recommend the homemade version, but if you’d like to purchase it, I would recommend THIS.
Slowly top with Champagne. (The simple syrup can be stirred in with the champagne to flavor the entire cocktail or left mostly at the bottom for a sweet finish.)
Garnish with a cinnamon stick and a few fresh cranberries.
I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
Cheers, my friends!
As I mentioned above, this is a ready-to-go holiday cocktail idea that you can have in the refrigerator and immediately pop open when unexpected guests arrive this holiday season. It will always feel special, festive, and intentional.
Enjoy!
Love this Recipe and Want More? Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
If you're looking for an easy, delicious, and festive libation, this Spiced Cranberry Champagne Cocktail is a bubbly way to say cheers to the season. With a tart, sweet, and spiced flavor it checks all the boxes for the perfect seasonal cocktail.
Add the Spiced Cranberry Simple Syrup to the bottom of a champagne flute.
Slowly top with Champagne. (The simple syrup can be stirred in with the Champagne to flavor the entire cocktail or left mostly at the bottom for a sweet finish.)
Garnish with a cinnamon stick and a few fresh cranberries.
Notes
You can find my recipe for Spiced Cranberry Simple Syrup HERE. I recommend the homemade version, but if you'd like to purchase it, I would recommend THIS.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
If you’re looking for an easy, delicious, and festive libation, this Spiced Cranberry Champagne Cocktail is a bubbly way to say cheers to the season. With a tart, sweet, and spiced flavor it checks all the boxes for the perfect seasonal cocktail. Spiced Cranberry Champagne Cocktail: Yesterday I taught you how to make a Spiced […]
With just a few ingredients you can make this delicious and seasonal Spiced Cranberry Simple Syrup for use during this holiday season to flavor cocktails, desserts, and so much more.
Spiced Cranberry Simple Syrup:
During the holiday season, I’m always looking for festive treats and cocktails (find my best Christmas cocktails HERE) that I can put together quickly that also feel special and have a seasonal taste. That is why I created this Spiced Cranberry Simple Syrup.
Earlier this year I wrote a blog post all about making simple syrup. I shared some unique ways to flavor it and how I use it in my cooking and baking. I wanted to add a festive variation to my simple syrup repertoire and this Spiced Cranberry Simple Syrup is the perfect addition.
I got the idea to make this simple syrup when I was at a local shop and they were selling what I assumed to be a similar syrup for over $20. (Yikes!) I thought about this product and knew that I could easily whip up something similar with ingredients I had at home and a bag of fresh cranberries.
My goal is to use this Spiced Cranberry Simple Syrup to make a Spiced Cranberry Champagne Cocktail. (More on that soon.) But as with any simple syrup, I knew it would have other uses too including:
I get excited thinking about all of the tasty possibilities!
While I haven’t had the opportunity to try this Spiced Cranberry Simple Syrup in all of the listed variations, I did make my Spiced Cranberry Champagne Cocktails (I was wowed by how delicious they were and that they were so easy to make!) I will share the recipe for these in a separate blog post, but if you need it now, it’s just a splash of the syrup (you can add as much as you’d like) topped with your favorite Champagne or sparkling white wine. That’s it!
I garnished mine with fresh cranberries and a cinnamon stick. Voila!
One final thought: You could also give this Spiced Cranberry Simple Syrup as a gift by packaging it in small bottles or jars. Then, pop it into a gift basket with some Champagne and beautiful glasses. If you want to go the non-cocktail route, you could package it up with my homemade pancake mix.
The choice is yours, but you’re going to need the recipe first. Let me walk you through the steps.
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
In a large saucepan, add the cranberries, water, sugar, bagged mulling spices, sliced orange, and cinnamon sticks. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
I recommend bagging the mulling spices, but you can make this recipe without the bag as you will be straining the mixture.
I used my homemade mulling spices. You can find that recipe HERE. Perchance you don’t want to make your own, I recommend THESE. You can find the small cloth bags I used HERE.
Bring to a boil while stirring to dissolve the sugar. Reduce the heat to a simmer and cook for 10-12 minutes. Remove from the heat and allow the mixture to cool for about 15 minutes. Remove the cinnamon sticks and bagged mulling spices.
Add a fine-mesh sieve to a bowl. Strain the syrup through the sieve. Use a wooden spoon to press out any liquid from the cranberries and oranges. Discard leftover solids.
Store the cranberry simple syrup in an airtight container in the refrigerator (for up to 2-3 weeks).
And that’s it! Delicious and homemade Spiced Cranberry Simple Syrup you can use in a variety of ways this holiday season. I hope you enjoy it!
If you give it a try, let me know what creative and flavorful ways you used it.
Love this Recipe and Want More? Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
With just a few ingredients you can make this delicious and seasonal Spiced Cranberry Simple Syrup for use during this holiday season to flavor cocktails, desserts, and so much more.
In a large saucepan, add the cranberries, water, sugar, bagged mulling spices, sliced orange, and cinnamon sticks.
Bring to a boil while stirring to dissolve the sugar. Reduce the heat to a simmer and cook for 10-12 minutes. Remove from the heat and allow the mixture to cool for about 15 minutes. Remove the cinnamon sticks and bagged mulling spices.
Add a fine-mesh sieve to a bowl. Strain the syrup through the sieve. Use a wooden spoon to press out any liquid from the cranberries and oranges. Discard leftover solids.
Store the cranberry simple syrup in an airtight container in the refrigerator (for up to 2-3 weeks).
Notes
I recommend bagging the mulling spices, but you can make this recipe without the bag as you will be straining the mixture.I used my homemade mulling spices. You can find that recipe HERE. Perchance you don't want to make your own, I recommend THESE. You can find the small cloth bags I used HERE.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
With just a few ingredients you can make this delicious and seasonal Spiced Cranberry Simple Syrup for use during this holiday season to flavor cocktails, desserts, and so much more. Spiced Cranberry Simple Syrup: During the holiday season, I’m always looking for festive treats and cocktails (find my best Christmas cocktails HERE) that I can […]
I’m serving up all things gingerbread! There are cakes, cookies, cocktails, cinnamon rolls and more unique and delicious gingerbread-inspired recipes to spice up and celebrate the holiday season.
When it comes to the holiday season, my house becomes Central Station for Christmas cookies. A Christmas classic, I always turn to my trusty gingerbread cookie recipe when I want some instant comfort.
And since I love gingerbread so much, I’ve started to experiment over the years and have created many recipes inspired by the cookie.
Gingerbread Recipes to Spice Up This Holiday Season
These gingerbread recipes listed below include all the things we love most about gingerbread. The signature ginger flavor combined with molasses, cinnamon, and clove provides a sweet yet spicy taste that the world has fallen in love with.
And no matter which recipe you choose, I guarantee your home will smell cheery and cozy after baking these gingerbread-inspired recipes.
What would Christmas be without gingerbread? Go with a classic or turn the tradition on its head with one of these unique gingerbread recipes. Either way, it’s time to fire up the oven and make some gingerbread.
1. Chill your dough. To make any kind of cutouts for gingerbread shapes, you’re going to need to chill your dough beforehand. This ensures it doesn’t get too sticky for the counter, cutouts, or rolling pin and that it holds its shape while you transfer it to the baking sheet. You don’t want to over flour the surface.
2. Make sure to allow enough time. Include the chill time of at least four hours or overnight in addition to the baking time. Plus, if you plan on using any icing, be it for cookies or cake, you’ll need to wait for your gingerbread recipe to completely cool. So, sit back and cozy up with a cocktail while you wait.
Must-Have Gingerbread Equipment
When it comes to Christmas baking, there are a few things you have to hand on hand to make these gingerbread recipes. Here are some of my go-to’s.
Every person needs to have their go-to gingerbread cookie recipe, so make sure to bookmark this one! I adorn mine with icing and make an afternoon out of decorating cookies. And trust me, they taste as amazing as they look.
Better yet, if you leave them out for a couple of days, they also make for wonderful Christmas decor. I use them to make ornaments, to accompany gift tags, make a snow globe, create a gingerbread wreath…the options are endless!
They’re festive, affordable, and smell fantastic wherever you use them.
If you’re making some hot cocoa this Christmas, you need to make these cup huggers! They hang over the edge of a mug as the cutest adornment. While they may look tricky to make, all you need is the right cookie cutter.
Once you have all the pieces baked, assemble them with some icing to make them 100% edible. They would make the best addition to a hot chocolate bar at your holiday party. While you sip your cocoa, you’ll also have a tasty treat!
This Christmas tree gingerbread cake is so fun to include on your holiday table spread. While it may look complicated, even the most novice bakers can make this delicious treat!
The trick in making this cake is using a tree-shaped baking pan. Top it off with green cream cheese icing and candy ornaments and you have yourself an edible tree! The cake itself is rich and bursting with gingerbread flavor.
These Christmas tree cookies are a different, colorful take on my classic gingerbread cookie recipe. I love using royal icing to decorate cookies. They give such an upscale and elegant look that makes it look as though these cookies came from a professional baker.
It does take some patience and practice, so make sure to make some test cookies to practice on (and eat of course)!
I had so much fun making those Christmas tree gingerbread cookies that I had to give it another go. Using the same gingerbread dough recipe, I used a vintage thermos cookie cutter to create these adorable plaid thermos cookies. They might be my favorite.
I think they are so cute and have the perfect touch of nostalgia. They are quite delicious too!
This Gingerbread Cake with Crumb Topping is a festive and easy-to-make dessert for the Christmas and winter seasons. That being said, this gingerbread cake recipe might be my (and your) new favorite holiday dessert recipe!
When I first became obsessed with gingerbread, I started making all kinds of recipes including these cookie bars! When you want something a little more decadent than the typical cookie, make a batch of these to enjoy now or freeze for later.
They’re topped with cream cheese frosting for a richer and heavier flavor to compete with the gingerbread.
If you’re having a holiday-themed party during the day, you’ll want to make sure to include gingerbread biscotti. It’s perfect for dipping in coffee, tea, or even hot chocolate. You’ll find yourself making a cup just so you can have yourself a little treat!
For an added treat I dipped these in white chocolate and finish them offer with festive sprinkles included tiny little gingerbread people.
Kahlua, vanilla vodka, cream, and a rich gingerbread syrup come together to create this festive Gingerbread White Russian. Garnished with a mini gingerbread man, this sweet and creamy cocktail will quickly become a new favorite.
I had to give cinnamon roles the holiday treatment. These gingerbread cinnamon rolls are topped with spiced brown butter frosting which is both tasty and simple to whip up.
You can make them for Christmas morning as a special treat or any day you feel like celebrating the season. Personally, I’d love to make these any time of year!
Don’t worry chocolate lovers, I didn’t forget about you. These chocolate-dipped gingerbread cookies can be made with whatever kind of chocolate you like.
I made mine using acorn and squirrel cookie cutters during the fall, but you can use something more festive to make yours for Christmas! Just dip half the cookie in chocolate and adorn them with sprinkles and nuts.
Making a gingerbread house is a tradition for many. If you’re making them from scratch, they can be a lot of work. And if you buy a kit, they aren’t nearly as tasty.
From classic cookies turned into ornaments to baking favorites with a gingerbread twist, I hope you find a recipe on here to inspire your baking spirit this holiday season.
You really can’t go wrong with gingerbread! Let me know which recipe you give a try in the comments down below.
Want more holiday inspiration? Get it here!
Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media (Instagram, TikTok, Facebook, Pinterest, and Twitter) for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
I’m serving up all things gingerbread! There are cakes, cookies, cocktails, cinnamon rolls and more unique and delicious gingerbread-inspired recipes to spice up and celebrate the holiday season. When it comes to the holiday season, my house becomes Central Station for Christmas cookies. A Christmas classic, I always turn to my trusty gingerbread cookie recipe […]
Sugar cookies get a festive upgrade with peppermint baking chips and adorable colorful designs piped in royal icing. These Peppermint Sugar Cookies are as cute as they are delicious.
Peppermint Sugar Cookies
I have been having so much fun making these festive cut-out sugar cookies decorated with royal icing. I couldn’t be more excited to add another cutout cookie to my baking repertoire: Peppermint Sugar Cookies in Christmas bulb and cozy winter hat designs.
Even though the process to make these is intensive (6+ hours with skill and patience required), I still enjoy the decorating process. This year I decided to try my hand at piping again with some new designs and landed on these Thermos Gingerbread Cookies and now these Peppermint Sugar Cookies.
While my royal icing making and piping skills still require practice, I was having a blast with these Peppermint Sugar Cookies! It’s so funny because when I’m a few hours into the process of decorating the cookies, I am thinking to myself, “never again!” But when the next day comes along, my brain is saying, “I wonder what I can do next?” Ha!
Since I’ve done gingerbread and orange almond cookies, I wanted to try a new flavor. I decided to go with white chocolate peppermint. I wasn’t exactly sure how to achieve this flavor, but then I found these Andes Peppermint Crunch baking chips and knew they would be perfect.
I was right! They give just the right amount of peppermint flavor with a little hint of creamy white chocolate. I couldn’t have asked for anything better!
Because of the peppermint theme, I opted to make Christmas lightbulb and cozy winter hat shapes in colors of pink, white, and red. The whole combination of colors and flavors turned out perfectly.
It’s also worth mentioning that sometimes cookies like these can have a hard texture and no flavor. That is not the case with this cookie or any of the other ones I have made that are similar. There is no point in going through all of this work to create a cookie that isn’t anything but delicious. That’s why I add in flavors like seasonal spice, orange almond, or peppermint to create a really delicious cookie.
In fact, second to my beloved Cream Wafer Cookies, the Christmas Tree Gingerbread Cookies were my go-to Christmas cookie last year. SO GOOD!
I definitely recommend giving these a try. Even if you want to opt for a different icing, the base of these cookies is just so yummy with the perfect splash of peppermint.
Let’s get baking!
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
To the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugar. Beat on medium until light and fluffy: about 3 minutes.
Add the egg and vanilla extract. Beat for another 1-2 minutes to combine, scraping down the side of the bowl as necessary.
Add the flour mixture to the butter mixture in thirds. Start with your mixer on low, then increase the speed to combine. Continue adding and mixing until all of the flour is incorporated.
The dough will seem crumbly in the bowl. You’ll know the dough is ready when it starts pulling away from the sides of the bowl. Once the flour is mostly incorporated, add the peppermint crunch baking chips. Mix until just combined.
Take half of the dough and roll it out onto a lightly floured surface. Roll out to 1/4 to 1/2 inch in thickness. Cut out your cookies into the desired shapes and place them onto an ungreased cookie sheet. Place the baking sheet of cookies into the freezer for about five minutes.
Remove the baking sheet from the freezer and bake the cookies for 9-11 minutes. (The time will depend on the size and thickness of your cookies.)
Allow the cookies to cool on the baking sheet for just about one minute. Then move the cookies to a wire rack to finish cooling.
Meanwhile, prepare the royal icing.
Add the confectioners’ sugar and meringue powder to the bowl of a stand mixer. (You can also use a hand mixer.) Whisk to combine.
With the mixer on low, add one tablespoon of warm water at a time. Once all six tablespoons have been added, add in the corn syrup.
Continue to mix at low to medium speed adding more warm water, one tablespoon at a time, to achieve the desired consistency. The ideal consistency is something that is a bit thicker than corn syrup.
Making “proper” royal icing takes time and practice. You need to get a feel for it to know the consistency you need. It took me 30 minutes to figure it out and I still needed to adjust things. Have patience and take your time.
Divide the royal icing into three separate bowls. Add food coloring to each bowl to achieve the desired color. (I went with red, pink, and white. You can create as many or as few colors, as you’d like.)
I highly recommend gel food color. You can find the brand that I used (and love) HERE.
Transfer the icing to a piping bag or piping bottle. I’ve linked the bottles I used HERE.
Pipe the colored icing onto the cookies first. Let it harden, then move on to the white icing. Finish up with any decorative details.
Allow the icing to completely harden. Then, pack and store these cookies in an airtight container.
And voila! Aren’t they adorable?
From their flavor to their design, I couldn’t be happier with how these Peppermint Sugar Cookies turned out. They are magical all around.
Love this Recipe and Want More? Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Peppermint Sugar Cookies Recipe:
Peppermint Sugar Cookies
Did you make this recipe? Leave a review!
Course: Dessert
Cuisine: American
Keyword: christmas, Christmas cookies, cookie, cut out cookie, holiday
Sugar cookies get a festive upgrade with peppermint baking chips and adorable colorful designs piped in royal icing. These Peppermint Sugar Cookies are as cute as they are delicious.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
To the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugar. Beat on medium until light and fluffy: about 3 minutes.
Add the egg and vanilla extract. Beat for another 1-2 minutes to combine, scraping down the sides of the bowl as necessary.
Add the flour mixture to the butter mixture in thirds. Start with your mixer on low, then increase speed to combine. Continue adding and mixing until all of the flour is incorporated.
The dough will seem crumbly in the bowl. You'll know the dough is ready when it starts pulling away from the side of the bowl. Once the flour is mostly incorporated, add the peppermint crunch baking chips. Mix until just combined.
Take half of the dough and roll it out onto a lightly floured surface. Roll out to 1/4 to 1/2 inch in thickness. Cut out your cookies into the desired shapes and place them onto an ungreased cookie sheet. Place the baking sheet of cookies into the freezer for about five minutes.
Remove the baking sheet from the freezer and bake the cookies for 9-11 minutes. (The time will depend on the size and thickness of your cookies.)
Allow the cookies to cool on the baking sheet for just about one minute. Then move the cookies to a wire rack to finish cooling.
Meanwhile, prepare the royal icing.
Add the confectioners' sugar and meringue powder to the bowl of a stand mixer. (You can also use a hand mixer.) Whisk to combine.
With the mixer on low, add one tablespoon of warm water at a time. Once all six tablespoons have been added, add in the corn syrup.
Continue to mix at low to medium speed adding more warm water, one tablespoon at a time, to achieve the desired consistency. The ideal consistency is something that is a bit thicker than corn syrup.*
Divide the royal icing into three separate bowls. Add food coloring to each bowl to achieve the desired color. (I went with red, pink, and white. You can create as many or as few colors, as you'd like.)
I highly recommend gel food color.** (I've linked the brand that I used, and love, in the notes section below.)
Transfer the icing to a piping bag or piping bottle.*** (I've linked the bottles I used in the notes section below.)
Pipe the colored icing onto the cookies first. Let it harden, then move on to the white icing. Finish up with any decorative details.
Allow the icing to completely harden. Then, pack and store these cookies in an airtight container.
Notes
*Making "proper" royal icing takes time and practice. You need to get a feel for it to know the consistency you need. It took me 30 minutes to figure it out and I still needed to adjust things. Have patience and take your time.** You can find the gel food coloring I used HERE.***You can find the icing bottles I used HERE.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
Sugar cookies get a festive upgrade with peppermint baking chips and adorable colorful designs piped in royal icing. These Peppermint Sugar Cookies are as cute as they are delicious. Peppermint Sugar Cookies I have been having so much fun making these festive cut-out sugar cookies decorated with royal icing. I couldn’t be more excited to […]
If you’re looking for a delicious holiday appetizer, you’re in luck because I’m sharing the recipe for these delicious Brown Sugar Glazed Bacon-Wrapped Shrimp. I’m also telling you how you can keep your home smelling its best this holiday season (especially after cooking delicious holiday recipes like this) with help from Febreze!
Brown Sugar Glazed Bacon-Wrapped Shrimp
It’s the festive season so I’m always thinking about delicious foods that I can serve when I have guests. Since my favorites consist of appetizers and desserts, I thought we could make a really tasty appetizer recipe today: Brown Sugar Glaze Bacon-Wrapped Shrimp.
Who doesn’t like an appetizer wrapped with bacon? I know I do. I’ve made a few bacon-inspired appetizer recipes here on Inspired by Charm, but never bacon-wrapped shrimp. They are a new favorite for holiday entertaining!
Another favorite of mine for the holiday season is Febreze! (A big shout-out to them for sponsoring today’s post.) When I’m cooking, especially with things like bacon and seafood, I like to make sure my home smells fresh when company arrives.
Febreze is my go-to air care product because it actually captures, neutralizes, and alters the molecular structure of odor-causing molecules so they will no longer smell. Febreze doesn’t just mask odors, it truly eliminates them at a molecular level!
I bet you’re wondering how it works! Febreze uses citric acid, which is also found in lemons, to neutralize the pH of odors (like fish); thus bringing them closer to a neutral pH (like water).
I feel good about using Febreze in my home because it’s designed with safety at heart. It is rigorously tested and goes above and beyond the highest safety standards set by external agencies like the EPA. Ever wonder about what is in Febreze? Well, you can find the full list of ingredients used in Febreze and a list of ingredients it does not use at Febreze.com so you can feel good about using it too!
While these bacon-wrapped shrimp smell delicious, I don’t want any of their strong scents lingering in my home when my guests arrive. Febreze AIR Fresh-Spiced Apple is the perfect solution to eliminate those odors, and leave a refreshing scent behind!
I don’t know about you, but I’m ready to dig into these flavorful little bites. Before we can do that, let me walk you through the recipe on how to make these Brown Sugar Glazed Bacon-Wrapped Shrimp.
Let’s get cooking!
How to Make Brown Sugar Glazed Bacon-Wrapped Shrimp:
Begin by preheating your oven to 400 degrees F. Cover a baking sheet with foil and place a cooling rack onto the baking sheet.
In a small bowl, whisk together the butter, bourbon, brown sugar, paprika, onion powder, and black pepper. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
Wrap each shrimp with a piece of bacon. Dip into the butter mixture, then place them seam side down onto the prepared baking sheet.
Repeat with remaining shrimp and bacon. Brush any extra glaze over the top of the shrimp.
Bake for 18-20 minutes or until the bacon is cooked and golden.
Arrange the cooked shrimp on a serving platter and sprinkle with chopped chives to garnish.
And that is it, my friends. These Bacon-Wrapped Shrimp are ready for serving!
I certainly hope you give this recipe a try. I know you’re going to enjoy it as much as I do. You can find more of my appetizer recipes HERE.
If you're looking for a delicious holiday appetizer, you're in luck because I'm sharing the recipe for these delicious Brown Sugar Glazed Bacon-Wrapped Shrimp.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
If you’re looking for a delicious holiday appetizer, you’re in luck because I’m sharing the recipe for these delicious Brown Sugar Glazed Bacon-Wrapped Shrimp. I’m also telling you how you can keep your home smelling its best this holiday season (especially after cooking delicious holiday recipes like this) with help from Febreze! Brown Sugar Glazed Bacon-Wrapped […]
Looking to add a festive treat to your favorite coffee, tea, or hot cocoa? Then you must whip up a batch of these Gingerbread Biscotti. They are a delicious sweet to enjoy this holiday season.
Gingerbread Biscotti:
Yes, my friends, I’m back with another biscotti recipe. On today’s menu, it’s Gingerbread Biscotti.
If you’re following along closely, you might remember that last week I shared these Hazelnut and Almond Biscotti. I loved them so much that they were gone within a week. No, I didn’t eat all of them. I shared the Hazelnut and Almond Biscotti with friends and family. They loved them as much as I did!
The biscotti was such a hit that I wanted to make more of it but this time I would do it with a Christmas twist. Naturally, my mind went to gingerbread, so that’s exactly what I did.
The recipe for these Gingerbread Biscotti is similar to my previous recipe with just a few additions and substitutions. To create that classic gingerbread flavor I added molasses, brown sugar, and spices: ginger, cinnamon, nutmeg, and cloves.
The resulting biscotti is holiday perfection. To complete the look, I dipped half of them into melted white chocolate and then topped them with some festive sprinkles. The little gingerbread people sprinkles might be my favorite. You can find the gingerbread people sprinkles HERE and the red, green, and white sprinkles HERE.
If you have never made biscotti before, I highly recommend you give it a try. You can start here with these Gingerbread Biscotti.
Let’s get baking!
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Begin by preheating your oven to 320 degrees F. Line two baking pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
In a large bowl with an electric mixer, beat the eggs, sugar, brown sugar, vanilla extract, and molasses until thickened: about 4-5 minutes. At low speed, add the flour mixture. Mix until just combined.
Wet your hands, and form the dough into 2 equally sized logs. They should be roughly 8 inches long, 4 inches wide, and 3/4 of an inch tall. Place one log on the center of each baking pan.
Bake for 25 minutes, rotating the pans halfway through.
Remove these from the oven and let rest for 15 minutes.
After the logs have begun to cool but are still warm, use a serrated knife to slice the cookies about 3/4 inch wide.
Place the cookies, standing up, onto a baking sheet. Bake for 25 minutes. Remove from the oven and cool on a wire rack.
While the cookies cool, melt the white chocolate and vegetable shortening in a microwave-safe bowl. Microwave in 30-second intervals stirring between until the chocolate is melted and smooth.
Place a piece of wax paper on your work surface.
Working in batches of 4-5, dip half of the biscotti into the white chocolate and allow any excess to drip off. (Depending on the size of your bowl, you may need to use a spoon or spatula to help you coat the biscotti.) Add the sprinkles* to the white chocolate, then set onto the wax paper.
Allow the chocolate to set completely, then pack and store in an airtight container.
That is it my friends. Now go brew yourself a cup of coffee or tea and indulge in one of these delicious Gingerbread Biscotti. They are perfect for the season.
You could even make up a batch of these Gingerbread Biscotti (along with my Hazelnut Almond Biscotti) and give them as a gift this holiday season. Pair it with a bag of your favorite coffee or with tea samplers for a wonderful holiday gift.
Enjoy!
Love this Recipe and Want More? Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Looking to add a festive treat to your favorite coffee, tea, or hot cocoa? Then you must whip up a batch of these Gingerbread Biscotti. They are a delicious sweet to enjoy this holiday season.
Begin by preheating your oven to 320 degrees F. Line two baking pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
In a large bowl with an electric mixer, beat the eggs, sugar, brown sugar, vanilla extract, and molasses until thickened: about 4-5 minutes. At low speed, add the flour mixture. Mix until just combined.
Wet your hands, and form the dough into 2 equally sized logs. They should be roughly 8 inches long, 4 inches wide, and 3/4 of an inch tall. Place one log on the center of each baking pan.
Bake for 25 minutes, rotating the pans halfway through.
Remove these from the oven and let rest for 15 minutes.
After the logs have begun to cool but are still warm, use a serrated knife to slice the cookies about 3/4 inch wide.
Place the cookies, standing up, onto a baking sheet. Bake for 25 minutes. Remove from the oven and cool on a wire rack.
While the cookies cool, melt the white chocolate and vegetable shorting in a microwave-safe bowl. Microwave in 30-second intervals stirring between until the chocolate is melted and smooth.
Place a piece of wax paper on your work surface.
Working in batches of 4-5, dip half of the biscotti into the white chocolate and allow any excess to drip off. (Depending on the size of your bowl, you may need to use a spoon or spatula to help you coat the biscotti.) Add the sprinkles* to the white chocolate, then set onto the wax paper.
Allow the chocolate to set completely, then pack and store in an airtight container.
Notes
You can find the gingerbread people sprinkles HERE and the red, green, and white sprinkles HERE.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!
Looking to add a festive treat to your favorite coffee, tea, or hot cocoa? Then you must whip up a batch of these Gingerbread Biscotti. They are a delicious sweet to enjoy this holiday season. Gingerbread Biscotti: Yes, my friends, I’m back with another biscotti recipe. On today’s menu, it’s Gingerbread Biscotti. If you’re following […]
Welcome back to Christmas at Bayberry House. Today we are in the dining room so I can show you my Little Treasures Christmas Tree. It’s decorated with handmade ornaments, dried blood orange slices, and finished off with velvet ribbon. I can’t wait to share this with you!
Little Treasures Christmas Tree
When I was trying to figure out a name for this tree, I couldn’t really put my finger on it. I started with Eclectic Dining Room Christmas Tree, then transitioned into something more descriptive like Orange and Teal Christmas Tree. Both of those felt a bit uninspiring so I opted for Little Treasures Christmas Tree. I’m not sure it’s the perfect name, but I felt it described everything about this Christmas Tree so I went with it.
This post is actually a two-for-one as I am back with my Seasons of Home blogger friends for our final post of 2021. I just love this group and the beautiful decor we create. The theme we are following for this post is to share something a bit magical with lights, candles, and the glow of Christmas. So… in addition to my latest Christmas tree, I’ve also snapped a few photos of my dining room in the evening. With lights, candles, and of course my little treasure of a Christmas tree, this space always feels magical and cozy to me.
Sound good? Ready to see the tree?
Let’s take a closer look!
Isn’t she just the sweetest thing?
This tree came about thanks to the curtains behind it. I bought these curtains late this past summer. (You can find them HERE.) I love the color they add to this room. When I bought them I was concerned as to how they would look at Christmastime as I tend to be a bit more traditional when it comes to the colors I use for the holiday season.
I initially thought I would swap out the curtains for something more seasonal, but that seemed rather silly (especially since it took me two years to find these curtains) so I just decided to work with them. I’m so glad I did because I love what I created here.
It’s also worth mentioning that while these curtains inspired this tree, they made it especially hard to photograph. Even though I was able to get a few good shots from clever angles, I feel that this whole area is more charming in person.
Let’s get into some of the details of this tree, shall we?
Little Treasures Christmas Tree Ornaments and Decor:
To start, this tree is the 4.5′ Alpine Balsam Fir from Balsam Hill. I placed this tree into one of the crates stacked on the other to make it the perfect height for this little area. I actually have the same tree in the 6.5′ height and it’s just too big here, so this solution works perfectly.
I found these crates recently when I was shopping at @dustyvintagedesigns‘ antique booth in Columbiana, OH. They are too perfect for words!
With the tree and crates in place, I got decorating.
I used a few of the ornaments I used last year. (If you want to see last year’s gingerbread version of this tree, click HERE.) The pinecones and little deer diorama ornaments returned.
Some of the new ornaments on the tree include these light pink and burgundy disco balls. (They come in a set with silver ones which I used on my Snowy Pinecone Christmas Tree. They were from Crate & Barrel, but unfortunately seem to be sold out now.
I also picked up a few handmade ornaments at a local vintage market. They are the ones with the thread spools and the little keys. They are so sweet! They were crafted by @then4nowvintage if you want to check out more of her work.
Are you seeing why I named this tree “little treasures”?
For a little more sparkle and whimsy I added on a few of these mini brass bells. (They would look beautiful tied onto a package as well.)
To bring in the saturated orange colors from the curtains, I added slices of dried blood oranges. I initially tried regular dried orange slices, but they were much too yellow-orange in color so I opted for the dried blood oranges instead. They are so perfect. You can dry your own, but if you want to skip that process as I did, you can buy them HERE.
I also used this fabulous orange and burgundy beaded garland that I had in my stash. I adore this garland and I’m so disappointed that I didn’t buy more when it was sold. It’s just lovely.
As the final finishing touch, to bring in the teal from my curtains and text on the crates, I tied several pieces of teal velvet ribbon to the tips of the branches. This is really simple to do. Just cut a strand of ribbon and tie a knot around the end of a branch. So easy!
You can find the ribbon I used HERE. I highly recommend it. This is the color “teal”.
A few presents and a vintage thermos at the base of the tree complete the look.
All-in-all, I’d say it’s the sweetest little treasure. Wouldn’t you?
And before we wrap up this post, I wanted to show you around my dining room at night. I’m still tweaking some of the decor in this space, but let’s be honest, I’m never really “done” when it comes to Christmas decor. I usually just run out of time or steam.
Other than my tree, I suppose that I kept things somewhat simple in here. I added a pine garland to my chandelier and draped it with my DIY paper star garland, some dried orange slices, and some of that teal velvet ribbon.
Side note: Yes, I replaced my light fixture above the dining room table. As much as I loved the previous one it was a bit too large. Since it was too large and round I was constantly hitting my head on it. Not only does this new fixture fit better, I love the look!
On the table, I added a beautiful four-pillar candle holder and some rustic wooden houses.
Behind the table, there are more candles on the buffet, a small real pine tree strung with lights, and a collection of burgundy bottle brush trees.
I also added a few festive touches to the shelves on the opposite side of the room with some Santa mugs, a touch of pine, and a new-to-me set of vintage glassware that I just couldn’t pass up.
Speaking of cocktails, I’m about to go shake one up and nestle into this space. I hope you’ll join me (virtually speaking). You can find all of my favorite holiday cocktail recipes HERE.
And that’s a wrap on my 2021 Christmas trees. We’re three for three. If you missed the other two, you can find them here: Cozy and Red Christmas Tree and Snow Pinecone Christmas Tree.
As always, it is such a joy to decorate these trees and share them with you. I certainly hope you enjoyed them. If you want to see even more of my Christmas trees from past years, I have a blog post that features 20+ trees of my designs. You can find that HERE.
I also wanted to mention that I have a new email series this year that’s dedicated to helping YOU create a magical Christmas. It’s full of my best decorating advice, seasonal recipes, handmade gift ideas, and so much more! You can sign-up for this FREE email series HERE. I would love to have you join me.
Seasons of Home Candlelight Tour:
Want a little more holiday magic? Be sure to visit all of my blogger friends via the links below to tour their glowing spaces.
I’ll meet you back here another day for more festive inspiration. Until then!
Welcome back to Christmas at Bayberry House. Today we are in the dining room so I can show you my Little Treasures Christmas Tree. It’s decorated with handmade ornaments, dried blood orange slices, and finished off with velvet ribbon. I can’t wait to share this with you! Little Treasures Christmas Tree When I was trying […]
I’ve lovingly shaped these Cheese-Filled Pull-Apart Rolls into a Christmas tree to create the ultimate holiday appetizer. Serve with a bowl of marinara sauce for a grand, festive treat!
Cheese-Filled Pull-Apart Rolls:
I thought my collection of Christmas appetizer recipes could use a new addition which is why I created these Cheese-Filled Pull-Apart Rolls. Naturally, I had to form them into the shape of a tree to make them suit the season.
If you’re looking for a really easy and flavorful recipe, these Cheese-Filled Pull-Apart Rolls are it! This recipe uses thawed frozen bread dough, so it comes together very quickly. Its cute shape and festive garnish give it that extra wow factor. Plus who wouldn’t love a ball of warm bread filled with cheese?
Speaking of cheese, you can use your favorite kind inside the rolls. However, I think mozzarella works really well and goes nicely with the rest of the flavors.
It’s also worth mentioning that while my rolls definitely have a holiday feel because of how I arranged them, you could certainly make these anytime of the year and just change the shape. Even something as simple as a square or as fancy as a wreath would work well and be lovely.
So, if you’re stumped on what else to serve this holiday season that will please everyone at the table, I highly recommend these Cheese-Filled Pull-Apart Rolls. You can also visit this post HERE which has a full array of seasonal appetizer recipes that might satisfy your needs as well.
Let me walk you through the recipe!
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Begin by dividing the dough into 24 portions. Shape each dough ball around a cheese cube and cover completely. Pinch the dough together to seal. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
Place the rolls, seam side down on a parchment-lined baking sheet to form a tree shape. Cover loosely with plastic wrap and set in a warm place to rise until double in size: about 30 minutes.
Preheat your oven to 350 degrees F.
In a small bowl, mix together the melted butter, garlic, parsley, Italian seasoning, salt, and pepper. Brush over the rolls. Bake for 18 minutes or until golden brown.
Decorate with fresh herbs, cherry tomatoes, and serve with a marinara sauce for dipping.
And let me tell you: These are delicious! I mean you can’t miss the mark with cheese-filled bread coated in garlic and dipped in marinara sauce, right?
If you’re looking for a new, festive, and tasty holiday appetizer, I definitely recommend giving these Cheese-Filled Pull-Apart Rolls a try!
Enjoy and Happy Holiday Entertaining my friends!
Love this Recipe and Want More? Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
I've lovingly shaped these Cheese-Filled Pull-Apart Rolls into a Christmas tree to create the ultimate holiday appetizer. Serve with a bowl of marinara sauce for a grand, festive treat!
Begin by dividing the dough into 24 portions. Shape each dough ball around a cheese cube and cover completely. Pinch the dough together to seal.
Place the rolls, seam side down on a parchment-lined baking sheet to form a tree shape. Cover loosely with plastic wrap and set in a warm place to rise until double in size: about 30 minutes.
Preheat your oven to 350 degrees F.
In a small bowl, mix together the melted butter, garlic, parsley, Italian seasoning, salt, and pepper. Brush over the rolls.
Bake for about 18 minutes or until golden brown.
Decorate with fresh herbs, cherry tomatoes, and serve with a marinara sauce for dipping.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
I’ve lovingly shaped these Cheese-Filled Pull-Apart Rolls into a Christmas tree to create the ultimate holiday appetizer. Serve with a bowl of marinara sauce for a grand, festive treat! Cheese-Filled Pull-Apart Rolls: I thought my collection of Christmas appetizer recipes could use a new addition which is why I created these Cheese-Filled Pull-Apart Rolls. Naturally, […]
I have more holiday decor to share with you! Today, I’m inviting you into my entryway to show you how I decorated and styled my staircase Christmas garland. It’s time to deck the halls!
Staircase Christmas Garland
Anytime I post a picture of this view of my entryway on Instagram (@inspiredbycharm), it always seems to get a lot of attention, especially when it’s decorated for Christmas.
I think the thing that catches people’s attention is my Staircase Christmas Garland. Last year, I decked out my entryway for Christmas (you can see that HERE) and just loved how everything looked. Since I liked that look so much, I decided to give it a go again while switching it up slightly.
WANT MORE OF MY 2021 CHRISTMAS DECOR? CHECK OUT THESE:
To get this garland looking its best, I used several different things to bring it together.
First, I started with a balsam fir garland and then I weaved in a cedar garland. As I do with the garlands on my living room mantel and family room mantel, I like to put two garlands together to get a fuller and more interesting look.
My next step was to add in some lights. I used these wire LED lights. They have a nice warm color which I love. They are a bit more expensive, but they’ve been a go-to for me.
With the greenery in place, I added in this amazing red ball garland. (You can find it HERE.) This Christmas garland is kind of my secret weapon. (If you are an OG follower, you might remember when I used a multicolor ball version of this garland in my previous home.) I love how quickly this garland adds instant impact, color, and a whole lot of holiday cheer.
If you’re wondering, because I know some of you are, how I attached the garland to my banister, I used these handy little ties. (You can find them HERE.) They are designed for this very purpose. They are made of a heavy gauge wire wrapped with decorative cording. They function as a big twist-tie. They are so handy, work fabulously, and look great too. I highly recommend them.
When I was at this point in the process last year, I tucked in some giant pinecones, but since I wanted something a bit different this time, I decided to add in some vintage Christmas cards instead.
As you know, I love decorating with vintage Christmas decor. (I wrote an entire post filled with ways to decorate with vintage items which you can find HERE.) This past summer, I picked up a couple of packs of old Christmas cards at a vintage sale so I decided to incorporate and attach those cards into the garland.
I love this look!!
Some of the cards I left in the envelopes and with others, I showed the actual card.
It seems that this collection came from one particular household as all of the addresses on the cards read “Mr. and Mrs. John McFarland, Harmonsburg, PA.” They are all dated 1955. (Does anyone here happen to know them? How fun would that be?!)
I seem to love the envelopes as much as the cards themselves. The red stamps are beautiful, the penmanship is wonderful, and they’re just filled with nostalgia.
As a final finishing touch (though it is a bit hard to see), I added on a brass and bead garland that I had in my Christmas stash. It adds a nice little detail and I like how the white beads coordinate with the color of the envelopes.
And with that, my staircase Christmas garland is complete!
Leo happened to show up (see him above) while I was taking these photos (as he usually does) and I was so thrilled to capture this picture. He’s normally too busy moving around for me to snag a good picture, but he stood perfectly still for me to grab this one. What a cutie!
Staircase Christmas Garland Complete!
I just love this view so much.
You even get a glimpse of my Christmas tree which you can see in more details HERE if you’d like.
You might have noticed that my gallery wall has grown a little since last year. This collection is a mix of vintage pieces and original work from friends.
My plan is to continue it all the way up the stairs. I’m nearly halfway there. In fact, I could probably even take it a bit higher as I have the artwork, I just need to get it into frames.
And that is where I’ll leave you today, my friends. I hope you enjoyed another look at my holiday home and picked up a few tips and holly jolly ideas for decorating your own space.
I wanted to mention that I have a new email series this year that’s dedicated to helping YOU create a magical Christmas. It’s full of my best decorating advice, recipes, gift ideas, and so much more! You can sign-up for this FREE email series HERE. I would love to have you join me.
Merry Christmas!
I have more holiday decor to share with you! Today, I’m inviting you into my entryway to show you how I decorated and styled my staircase Christmas garland. It’s time to deck the halls! Staircase Christmas Garland Anytime I post a picture of this view of my entryway on Instagram (@inspiredbycharm), it always seems to […]
Inspired by vintage plaid thermoses, I’ve baked and decorated these jolly Thermos Gingerbread Cookies. Their unique decorative pattern and delicious gingerbread flavor will make them a star on your holiday cookie platter.
Thermos Gingerbread Cookies:
You might know that I have an infinity for vintage thermoses. I can’t help it, but the plaid and vintage vibes just make my heart happy. When I saw this thermos cookie cutter, I knew what had to be done: Thermos Gingerbread Cookies.
There is definitely a skill and talent to this type of cookie decorating that I have yet to master, but I am having a ton of fun working up my skills with each new batch of cookies! It’s really an art. I will say that these Thermos Cookies are not by any means perfect, far from it actually. My lines are a bit wonky and thick and there are some drips and drizzles, but I love them just the same.
Every time I tackle a cookie such as these, I learn something new. Maybe after a few more attempts, I’ll be a pro! I suppose I’m just at that awkward stage where my vision does not match my skill level. Plus, there’s “charm” in the imperfections, right? (Pun intended.)
Regardless, they are still pretty darn cute and I’m so glad I took the time to make them. I certainly think they will be the standout on my Christmas cookie platter.
Speaking of Christmas cookies, I have an entire blog post dedicated to my favorite Christmas Cookie recipes. If you’re looking for some new festive and delicious recipes, you can find them all HERE.
I also need to say that I really love this gingerbread cookie recipe. (It’s the same one I used for my Christmas Tree Gingerbread Cookies last year.) It’s full of seasonal flavor that just feels like a holiday hug. So even if you don’t go the fancy piping route, just make a batch of these cookies and slather them with some frosting. You’ll be glad you did.
And if you do decide to go the extra mile and pipe the fancy decorations, one thing I will say is that these cookies take time. I think I spent about 6.5 hours from start to finish decorating approximately 3 dozen cookies. I know, I know, it’s a commitment! I just felt that this detail was worth noting before you get started.
Making royal icing is an art. Getting the perfect consistency for piping and filling is an acquired skill. I tried to provide the best direction below, but it ultimately just takes trial and error. Go into this with patience and do a few practice cookies to test things out. You’ve got this!
Okay, let’s make some Thermos Gingerbread Cookies!
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside.
In the large bowl of an electric mixer, cream together the butter and brown sugar for 3-4 minutes or until light and fluffy. Add the egg, molasses, and vanilla. Mix to combine.
Gradually add the dry ingredients to the wet ingredients. Mix to combine. Cover and refrigerate the dough overnight or for at least 4 hours.
Preheat the oven to 350 degrees F. Divide the chilled dough in two. On a lightly floured surface, roll out half of the dough so it is about 1/4 to 1/2-inch thick. Cut out desired shapes with cookie cutters. Place the shapes about 1-inch apart on a cookie sheet. Place the baking sheet of cookies into the freezer for about five minutes.
Remove the cookies from the freezer and bake for 9-11 minutes or until the edges of the cookies barely start to brown. Cool for 30-60 seconds on the cookie sheet. Then, transfer the cookies to cooling racks to cool completely.
Repeat with the remaining dough.
While the cookies cool, prepare the royal icing.
Add the confectioners’ sugar and meringue powder to the bowl of a stand mixer. (You can also use a hand mixer.) Whisk to combine.
With the mixer on low, add one tablespoon of warm water at a time. Once all six tablespoons have been added, pour in the corn syrup.
Continue to mix at low to medium speed adding more warm water, one tablespoon at a time, to achieve the desired consistency. The ideal consistency is something that is a bit thicker than corn syrup.
(Making “proper” royal icing takes time and practice. You need to get a feel for it to know the consistency you need. It took me 30 minutes to figure it out and I still needed to adjust things. Have patience and take your time.)
Decide how many colors you are going to use and divide the icing into that many bowls. Add food coloring to each of the bowls to achieve the desired colors. I highly recommend using gel food coloring. THIS gel coloring is my favorite.
Now you’re ready to pipe. I piped all the thermos tops first, then did the bases. For the stripes, I added some when the first layer was still wet. Then I added on more stripes once that layer was set. You can do whatever you like best. I recommend practicing on a couple of cookies first.
To finish off the thermos design, I piped an edge around the lid and base in the same color respectively.
Allow the icing to completely harden. Then, pack and store these cookies in an airtight container.
And that is it, my friends. Your adorable vintage-inspired Thermos Gingerbread Cookies are complete and ready to add a little color and seasonal flavor to your Christmas cookie trays!
I hope you enjoy making them as much as I did.
Happy Holiday Baking! (Oh, and sorry not sorry for all the photos. I couldn’t help myself. Ha!)
Love this Recipe and Want More? Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Thermos Gingerbread Cookie Recipe:
Thermos Gingerbread Cookies
Did you make this recipe? Leave a review!
Course: Dessert
Cuisine: American
Keyword: Christmas cookies, cookies, gingerbread, gingerbread cookies, royal icing
Inspired by vintage plaid thermoses, I've baked and decorated these jolly Thermos Gingerbread Cookies. Their unique decorative pattern and delicious gingerbread flavor will make them a star on your holiday cookie platter.
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt. Set aside.
In the large bowl of an electric mixer, cream together the butter and brown sugar for 3-4 minutes or until light and fluffy. Add the egg, molasses, and vanilla. Mix to combine.
Gradually add the dry ingredients to the wet ingredients. Mix to combine. Cover and refrigerate the dough overnight or for at least 4 hours.
Preheat the oven to 350 degrees F. Divide the chilled dough in two. On a lightly floured surface, roll out half of the dough so it is about 1/4 to 1/2-inch thick. Cut out desired shapes with cookie cutters. Place the shapes about 1 inch apart on a cookie sheet. Place the baking sheet of cookies into the freezer for about five minutes.
Remove the cookies from the freezer and bake for 9-11 minutes or until the edges of the cookies barely start to brown. Cool for 30-60 seconds on the cookie sheet. Then, transfer the cookies to cooling racks to cool completely.
Repeat with the remaining dough.
While the cookies cool, prepare the royal icing. Add the confectioners' sugar and meringue powder to the bowl of a stand mixer. (You can also use a hand mixer.) Whisk to combine.
With the mixer on low, add one tablespoon of warm water at a time. Once all six tablespoons have been added, pour in the corn syrup.
Continue to mix at low to medium speed adding more warm water, one tablespoon at a time, to achieve the desired consistency. The ideal consistency is something that is a bit thicker than corn syrup.*
Decide how many colors you are going to use and divide the icing into that many bowls. Add food coloring to each of the bowls to achieve the desired colors.
Transfer the icing to a piping bag or piping bottle.** (I've linked the bottles I used in the notes section below.)
Now you're ready to pipe. I piped all the thermos tops first, then did the bases. For the stripes, I added some when the first layers were still wet. Then, I added on more stripes once that layer was set. You can do whatever you like best. I recommend practicing on a couple of cookies first.
To finish off the thermos design, I piped an edge around the lid and base in the same color respectively.
Allow the icing to completely harden. Then, pack and store these cookies in an airtight container.
Notes
*Making "proper" royal icing takes time and practice. You need to get a feel for it to know the consistency you need. It took me 30 minutes to figure it out and I still needed to adjust things. Have patience and take your time.** You can find the icing bottles I used HERE.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
Inspired by vintage plaid thermoses, I’ve baked and decorated these jolly Thermos Gingerbread Cookies. Their unique decorative pattern and delicious gingerbread flavor will make them a star on your holiday cookie platter. Thermos Gingerbread Cookies: You might know that I have an infinity for vintage thermoses. I can’t help it, but the plaid and vintage […]
Tart cranberries, sweet oranges, seasonal spices, and a splash of bourbon come together to make this divine Cranberry Orange Marmalade. Serve on buttered toast or package as gifts to share with friends.
Cranberry Orange Marmalade Recipe:
You’re in for a treat! I’m showing you how to make this scrumptious Cranberry Orange Marmalade. It is so good and I’m thrilled to be able to share the recipe with you.
Back when I owned my bed and breakfast, I had a little gift store inside. I would make and sell my own jellies, jams, and marmalades. I can’t tell you how many jars I made, possibly hundreds. While it was a lot of work, I really enjoyed the process, so I was glad to be back in the kitchen making this Cranberry Orange Marmalade.
This recipe was actually my mom’s idea. She spotted it in the British version of Good Housekeeping. (A shout out to them for the recipe.) She suggested giving it a try and I was totally on board.
The recipe combines cranberries, oranges, fresh ginger, seasonal spices, and a touch of bourbon. These ingredients are all on my favorites list, so how could the marmalade not be delicious?
I thoroughly enjoy the marmalade on a piece of buttered toast. While really good bread adds to the delight, I’m sure it’s just as good on white or wheat toast.
I’m also thinking about trying this as a holiday appetizer recipe. I think this could be really yummy when poured on top of a log of goat cheese or cream cheese and served with crackers. This is something I do with Red Pepper Jelly (you can get my recipe HERE) and love it, so I think this could work really well here too. I’ll give it a try and report back.
Also, in this post, I am back with my Tastes of the Season blogger friends. This week our theme is Christmas Sides. Right now I bet you’re thinking, “Is Cranberry Orange Marmalade really a side dish, Michael?” Well, I’d like to think so especially if you’re doing a Christmas breakfast or brunch. Sounds like a wonderful side to me and I’d also say it would make a lovely addition to your Christmas dinner rolls. You just need to get creative, friends. Anyhow, be sure to check out all of the delicious side dish recipes I’ve linked below. Enjoy!
And with that, I think we should begin making this Cranberry Orange Marmalade.
Side note: If you’ve never made a jam or a jelly, it does take a little bit of experience to get things right. This recipe is a little more challenging as it doesn’t call for pectin. You just need to give it time to thicken. I’ve provided tips for testing the marmalade to make sure it sets. I hope that helps!
Let’s get into the recipe.
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Begin by laying out a piece of cheesecloth (about 10 x 10 inches) onto your work surface.
Add a large pan to your stove. Cut a lemon in half and juice it into the pan, then place the squeezed halves onto the cheesecloth. Add the cinnamon sticks, cloves, and ginger to the cheesecloth. Use a piece of twine to bundle the cloth into a bag. Place the bag into the pan. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
Cut each orange into 8 wedges. Then, thinly slice each wedge to make small triangles. Remove and discard any seeds. Add the oranges and any juice to the large pan. Add the water to the pan.
Bring this mixture to a boil. Ensure the bag is submerged. Once boiling, turn down the heat and simmer for an hour or until the peel has completely softened. Stir often.
Remove the pan from the heat and lift out the bag. Set it to the side until cool enough to handle, then squeeze into the pan. You’ll want to extract as much of the thick and sticky liquid from the lemon halves as you can. This will help to thicken your marmalade.
Add the sugar and cranberries to the pan. Stir to combine. Turn up the heat to bring the mixture back to a low boil. Cook for 25-30 minutes or until the jelly thickens. Stir occasionally.
To test the thickness of your jelly, place a small plate in the freezer. Spoon a bit of the marmalade onto the plate and let it set for a few minutes until cool. Run your finger through the marmalade. If the line remains, then the setting point has been achieved. If you’re still not reaching your setting point, additional sugar can be added to help thicken the mixture.
Remove the pan from the heat and stir in the bourbon. Let this cool for about 10 minutes, then stir again to redistribute the fruit. Ladle the mixture into hot sterilized jars. Seal with new lids and allow the marmalade to cool and set before using: about 1-2 days. (A boil bath is typically not needed here. The jar should self-seal.)
The marmalade is shelf-stable once sealed. Refrigerate after opening.
That’s it!
I know the recipe seems complicated, but it’s really not and the resulting marmalade is worth the fuss.
If you’ve never made jam before, I definitely recommend having a go at it! It’s kind of a cathartic process and the end results are always pure yumminess.
Plus, the jars of marmalade are great for sharing with friends and family. I know I’ll be giving away a couple of these to some special people.
Enjoy!
TASTES OF THE SEASON CHRISTMAS SIDES:
And remember, before you carry on with your day, be sure to check out all of the delicious Tastes of the Season recipes I’ve linked below. I’m certain they’ll add a little flavor to your holiday!
Tart cranberries, sweet oranges, seasonal spices, and a splash of bourbon come together to make this divine Cranberry Orange Marmalade. Serve on buttered toast or package as gifts to share with friends.
Begin by laying out a piece of cheesecloth (about 10 x 10 inches) onto your work surface.
Add a large pan to your stove. Cut a lemon in half and juice it into the pan, then place the squeezed halves onto the cheesecloth. Add the cinnamon sticks, cloves, and ginger to the cheesecloth. Use a piece of twine to bundle the cloth into a bag. Place the bag into the pan.
Cut each orange into 8 wedges. Then thinly slice each wedge to make small triangles. Remove and discard any seeds. Add the oranges and any juice to the large pan. Add the water to the pan.
Bring this mixture to a boil. Ensure the bag is submerged. Once boiling, turn down the heat and simmer for an hour or until the peel has completely softened. Stir often.
Remove the pan from the heat and lift out the bag. Set it to the side until cool enough to handle, then squeeze into the pan. You'll want to extract as much of the thick and sticky liquid from the lemon halves as you can. This will help to thicken your marmalade.
Add the sugar and cranberries to the pan. Stir to combine. Turn up the heat to bring the mixture back to a low boil. Cook for 25-30 minutes or until the jelly thickens.* Stir occasionally.
Remove the pan from the heat and stir in the bourbon. Let this cool for about 10 minutes, then stir again to redistribute the fruit. Ladle the mixture into hot sterilized jars. Seal with new lids and allow the marmalade to cool and set before using: about 1-2 days. (A boil bath is typically not needed here. The jar should self-seal.)
The marmalade is shelf-stable once sealed. Refrigerate after opening.
Notes
*To test the thickness of your jelly, place a small plate in the freezer. Spoon a bit of the marmalade onto the plate and let it set for a few minutes until cool. Run your finger through the marmalade. If the line remains, then the setting point has been achieved. If you're still not reaching your setting point, additional sugar can be added to help thicken the mixture.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
Tart cranberries, sweet oranges, seasonal spices, and a splash of bourbon come together to make this divine Cranberry Orange Marmalade. Serve on buttered toast or package as gifts to share with friends. Cranberry Orange Marmalade Recipe: You’re in for a treat! I’m showing you how to make this scrumptious Cranberry Orange Marmalade. It is so […]
Pinecone ornaments, speckled baubles, paper snowflakes, and a felt ball garland come together to create this Snowy Pinecone Christmas Tree. Welcome to my winter wonderland!
Snowy Pinecone Christmas Tree
It’s a joy to welcome you back to Christmas at Bayberry House. After sharing my living room mantel decor a couple of weeks ago, we needed a tree to coordinate with it. Say hello to what I’m calling my Snowy Pinecone Christmas Tree
I went into this tree somewhat without a plan. While I had a couple of really good ideas for what I wanted to do, they were thwarted by my beloved green chairs. I have two emerald green chairs in this room and while I love them, they always force and limit my color palette in this room (so much so that I’m thinking it might be time for something new).
So, instead of going into decorating this tree with a fully drawn-out plan ready for execution, I just jumped in and got started because sometimes that’s the best way to get things done.
WANT MORE OF MY 2021 CHRISTMAS DECOR? CHECK OUT THESE:
My initial inspiration came from these oversized pinecones. (Do you remember how I used them on my mantel last year?) This year, I thought it could be interesting to tuck them into the branches of the tree so that’s what I did.
For a neutral base, I found this beige and sparkled snowflake ribbon in my stash. (You might remember this ribbon from my Woodland Glam Christmas Tree.) I love adding ribbon to a tree before putting on all of the ornaments as it adds interest, movement, and fills in lots of holes. I have an entire blog post (with video) dedicated to putting ribbon on a tree. You can find that HERE.
Once the ribbon and pinecones were in place I started adding ornaments. For this process, I stuck with mostly silvers, browns, and a little gold. I have a big collection of glass pinecone ornaments that I have collected over the years; they were a natural fit.
I didn’t want the tree to be totally neutral so I tried out various shades of green and blue ornaments. I finally settled on these dark green balls. The brighter emerald green ornaments (that I used on my Emerald City tree) didn’t quite work, but these were perfect!
I also found these glass antelope ornaments HERE. I actually ordered them early in the season without even knowing how I was going to use them (simply because I loved them so much). They ended up working perfectly on this tree.
From there I kept adding on ornaments. As you might have noticed from many of my other trees, and from my 2021 family room tree, I like a full tree. While I do appreciate the simplicity of a sparsely decorated tree, I tend to lean on “more is more.” It is Christmas after all, so why not? The more the merrier!
With all the ornaments in place, I finished off the tree with these paper snowflakes and paper stars that I used on my mantel. I love how they tie the two together.
I also wrapped the tree in this felt ball garland. I think a garland is the perfect finishing touch.
And with that, the tree was finished. Well… almost!
Under the Tree Christmas Decor
As you know, I like to decorate under my Christmas tree. Maybe that’s a bit out of the ordinary, but that space always looks so bare and awkward until it’s filled with presents.
Under this tree, I added in a large green wooden box which I just found at a local antique store. I also added in a vintage Shiny Bright ornament box filled with Christmas balls, an old tin lunch box, a spool of chunky yarn, and some wrapped gifts.
I just love how it all came together.
And now I can officially call this Snowy Pinecone Christmas Tree complete!
Winter Wonderland Living Room Christmas Decor
I thought I would show you a few other things in this room while I’ve been busy decorating.
As I mentioned previously, I shared my mantel decor a couple of weeks ago. You can get a closer look at that HERE. I’ve also added some festive touches to the bookcases that flank the mantel.
I loved how these bookcases looked last year, so I kept most things the same while making just a few little tweaks here and there.
I also styled my vintage cabinet on the other side of the room. I just love the way it turned out. I filled it with cozy blankets, white ironstone, snow-dipped pinecones, various evergreens, a vintage picnic basket, and other bits and bobs. My glass Christmas tree collection (a favorite of mine) sits on top and my DIY Gingerbread Wreath, which I made last year, is the pièce résistance!
I may share an entire post dedicated to this piece and some of my other cabinet/shelf decorations if you’d be interested. I’ve never done a post dedicated to it so I think that it could be something fun and helpful.
And with that, I’d call this space complete! (I think Leo agrees!)
As always, I hope you enjoyed this look into my holiday home as well as the chance to view another one of my Christmas trees. If you liked this tree, I have a blog post dedicated to all my favorite Christmas Trees. You can find that here.
The goal in sharing this and the rest of my decor is to not only give you a peek into my space but to inspire your Christmas decorating. I hope you picked up a few ideas or are just feeling a new excitement to style your own holiday home.
Happy Decorating, my friends!
Pinecone ornaments, speckled baubles, paper snowflakes, and a felt ball garland come together to create this Snowy Pinecone Christmas Tree. Welcome to my winter wonderland! Snowy Pinecone Christmas Tree It’s a joy to welcome you back to Christmas at Bayberry House. After sharing my living room mantel decor a couple of weeks ago, we needed […]
Hosting overnight guests? Well then, this recipe for Overnight Everything Bagel Breakfast Casserole is a must-have and better put, a must-make! It’s full of delicious flavor, serves a crowd, and you can make it the night before so you can sleep in as late as your guests.
Overnight Everything Bagel Breakfast Casserole
It has been a hot minute since we’ve made a breakfast casserole here on Inspired by Charm. I don’t know about you, but I’m a big fan of breakfast casseroles, especially when you can prep them the night before. I mean, who wants to get up and prepare a full breakfast in the morning? Not me!
Today, I’m taking one of my favorite breakfast casseroles and giving it a twist; it is getting a flavor upgrade by using everything bagels. I have been making this particular breakfast casserole for years. I always used standard white bread in times past, but this time I wanted to try something different and I’m so glad that I did!
Let me tell you, friends, I loved this recipe before but adding everything bagels is a game-changer.
I assume that any brand of everything bagels will work, but I used and recommend Dave’s Killer Bread Epic Everything Bagels for this recipe. Their flavor and softness are perfect in this dish.
This Overnight Everything Bagel Breakfast Casserole is just bursting with flavor in every bite. You and your guests are going to love it. When I made this for my family, everyone was asking for the recipe.
Since this dish can be prepped the night before, all you need to do in the morning is put it in the oven and brew some coffee. That’s it! There’s no need to wake up before the sun to make breakfast. That’s a win, my friends!
Ready to give it a try? Let me walk you through the recipe.
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
How to Make Overnight Everything Bagel Breakfast Casserole:
Begin by cutting the bagels into 1/2 – 1 inch cubes. Spray the bottom of a 9×13 baking dish with cooking spray, then add in the cubed bagel pieces. As I mentioned above, I used and recommend Dave’s Killer Bread Epic Everything Bagels for this recipe. Their flavor and softness work really well for this dish.
Spread the cooked sausage over the bagels. Then, sprinkle with the cheese, chopped red bell pepper, and green onions. Mix slightly with your hands to combine. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
In a large bowl, add the eggs, half and half, dry mustard, salt, and pepper. Whisk to combine. Pour this mixture over the bagels and sausage.
Cover the dish with foil and refrigerate for 8 hours or overnight.
Before baking, preheat your oven to 350 degrees F.
Bake covered until set and lightly golden on top: about 60 minutes. (You can remove the foil for the last 10 minutes of baking for a nice golden top.) Remove from the oven and allow the casserole to set for about 15 minutes before serving. Sprinkle with chopped green onions to garnish.
That’s it! As I mentioned above, the flavor combination in this breakfast casserole is on point.
I make this any time of the year, but it’s a great dish for the holidays, especially when your house is full of people and you need something to feed a crowd.
I hope you’ll give this Overnight Everything Bagel Breakfast Casserole a try. Enjoy!
Love this Recipe and Want More? Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Hosting overnight guests? Well then, this recipe for Overnight Everything Bagel Breakfast Casserole is a must-have and better put, a must-make! It's full of delicious flavor, serves a crowd, and you can make it the night before so you can sleep in as late as your guests.
Begin by cutting the bagels into 1/2 - 1 inch cubes. Spray the bottom of a 9x13 baking dish with cooking spray, then add in the cubed bagel pieces. I used and recommend Dave's Killer Bread Epic Everything Bagels for this recipe. Their flavor and softness work really well for this dish.
Spread the cooked sausage over the bagels. Then, sprinkle with the cheese, chopped red bell pepper, and green onions. Mix slightly with your hands to combine. I've provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
In a large bowl, add the eggs, half and half, dry mustard, salt, and pepper. Whisk to combine. Pour this mixture over the bagels and sausage.
Cover the dish with foil and refrigerate for 8 hours or overnight.
Before baking, preheat your oven to 350 degrees F.
Bake covered until set and lightly golden on top: about 60 minutes. (You can remove the foil for the last 10 minutes of baking for a nice golden top.) Remove from the oven and allow the casserole to set for about 15 minutes before serving. Sprinkle with chopped green onions to garnish.
Notes
*I used and recommend Dave's Killer Bread Epic Everything Bagels for this recipe. Their flavor and softness work really well for this dish.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you're cooking in the kitchen!
Hosting overnight guests? Well then, this recipe for Overnight Everything Bagel Breakfast Casserole is a must-have and better put, a must-make! It’s full of delicious flavor, serves a crowd, and you can make it the night before so you can sleep in as late as your guests. Overnight Everything Bagel Breakfast Casserole It has been […]
Inspired by my collection of Putz houses, I’ve created a whimsical and festive Christmas mantel in my family room. Come take a peek inside my house and gather a few ideas for your own holiday decor.
Putz House Christmas Mantel Decor
Earlier this week I welcomed you into my family room to share my Red and Cozy Christmas Tree. Today I’m taking you back into this space to show you my Putz House Christmas Mantel.
I’ve been in this home for four Christmases now. Each year I’ve decorated this mantel in a new way. It has been fun to see it change over the years. You can see some of the variations of this mantel below:
This year I wanted to go a completely different direction and create a mantel with my collection of Putz houses! I was hoping the end result would be something unique, colorful, and festive. I think I achieved my goal.
What are Putz houses?
These little paper houses might look familiar, but you may not know much about them. These small cardboard houses have been around since the early 1900s. They were originally used as decorations around a nativity scene.
Many of the houses that I used in my Christmas mantel decor are vintage. However, I also have several modern reproductions. I don’t get too hung up about collecting only vintage Putz houses as I love some of the modern ones just as much.
Christmas Mantel Decor
Among the Putz houses, I mixed in about two dozen bottle brush trees. Most of these are new and have been collected over the years.
For the garland on the mantel, I used a balsam fir garland as my base and tucked in some larger evergreens. From there, I added these large frosted globe lights. They create a cozy glow in the evening.
To further decorate the garland, I strung a wooden and felt ball garland and then tucked in a few vintage crocheted snowflakes that I purchased on eBay. I also added a large pinecone on each end of the garland to tie in with the ones I tucked into my tree.
To complete the look, I hung some stockings on each side of the fireplace. I’ve had most of these stockings for a few years, but did purchase one new stocking from Emily of Penny & Ivy. (It’s the skinny one with the red strip and “L + S” initials.) If you have seen or read my post about the decorated tree I have in this room, you’ll know that I hung 25 of Emily’s mini stockings on it. Therefore, it only seemed appropriate to have a full-sized stocking from Penny & Ivy’s assortment on my mantel!
And with that, I’d say my Putz House Christmas Mantel is complete.
What else can I share with you?
I often get asked about my fireplace. It’s wood-burning and yes, there is a small grill on the left side. I haven’t used the grill to date so I’ve recently started using it to hold my extra wood.
I also suspect that I’m going to get asked about my rug. You can find it here. However, I am not sure I would recommend it. It’s more like a fabric mat than a rug. It’s a challenge to vacuum, doesn’t want to stay in place, and the furniture legs stretch out the pattern. Love the look, dislike the rug.
I hope you enjoyed a closer look at my Christmas mantel decor and picked up a few ideas for decorating your own space for the season.
Happy Decorating!
Inspired by my collection of Putz houses, I’ve created a whimsical and festive Christmas mantel in my family room. Come take a peek inside my house and gather a few ideas for your own holiday decor. Putz House Christmas Mantel Decor Earlier this week I welcomed you into my family room to share my Red […]
Mixed with hazelnuts and almonds, this Hazelnut Almond Biscotti is the perfect sweet for dunking in tea and coffee. And, with such a stunning chocolate design on top, they’d make a great gift too!
Hazelnut Almond Biscotti:
We are making Hazelnut Almond Biscotti today and I couldn’t be more excited!
These Hazelnut Almond Biscotti have a bit of a backstory. When I used to own my bed-and-breakfast many years ago, I had a little gift shop where I sold the most amazing biscotti. One of the biscotti was hazelnut flavored with a chocolate pattern on the top (very similar to the one I am sharing with you today). This particular biscotti was my FAVORITE. And I must confess, I would often “steal” one from my own supply for a little afternoon treat.
I never thought I would come close to making biscotti that tasted anything like that, but to be quite honest these are pretty darn close! In fact, I’ve been coming up with any excuse to make myself a cup of tea so that I could have a bite of biscotti. They are that good!
These Hazelnut Almond Biscotti are perfectly crisp and loaded with a nutty flavor. The combination of hazelnuts and almonds is superb.
I also think that the chocolate design on top is really special. Not only does it add an extra layer of decadence, but it looks really fancy too. (And, spoiler alert, it’s actually pretty simple to do once you get the hang of it.) I did my best to explain the process in the recipe below. I’m hoping that the images will help you in your efforts as well.
I highly recommend whipping up a batch of these for a delightful holiday treat or to give as a homemade gift. There will be smiles and happy bellies all around.
Let’s bake!
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Begin by preheating your oven to 325 degrees F. Line two baking pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
In a large bowl with an electric mixer, beat the eggs, sugar, and extracts until thickened: about 4-5 minutes. At low speed, add the flour mixture. Once combined, stir in the hazelnuts and almonds.
Wet your hands, and form the dough into 2 equally sized logs. They should be roughly 8 inches long, 4 inches wide, and 3/4 of an inch tall. Place one log on the center of each baking pan.
Bake for 25 minutes, rotating the pans halfway through.
Remove these from the oven and let rest for 15 minutes.
After the logs have begun to cool but are still warm, use a serrated knife to slice the cookies about 3/4 inch wide.
Place the cookies, standing up, onto a baking sheet. Bake for 25 minutes. Remove from the oven and cool on a wire rack.
While the cookies cool, melt the white chocolate and semi-sweet chocolate in two separate microwave-safe bowls. Add about 3 teaspoons of the vegetable shortening to the white chocolate and 1 teaspoon of the vegetable shortening to the semi-sweet chocolate.
Microwave each in 30-second intervals stirring between until the chocolate is melted and smooth. Transfer the melted semi-sweet chocolate to a piping bag or plastic baggie. Then cut off the tip.
Place a piece of wax paper on your work surface.
Working in batches of 4-5, dip one of the cut sides of the biscotti into the white chocolate and allow any excess to drip off. Set onto the wax paper.
Drizzle a zig-zag of the semi-sweet chocolate onto the white chocolate. Then, using a wooden skewer or toothpick, drag a line into the chocolate going one direction, then the opposite direction, and then again in the original direction.
Allow the chocolate to set completely, then pack and store in an airtight container.
That is it my friends. Now go brew yourself a cup of coffee or tea and indulge in one of these delicious Hazelnut Almond Biscotti.
Enjoy!
Love this Recipe and Want More? Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Mixed with hazelnuts and almonds, this Hazelnut Almond Biscotti is the perfect sweet for dunking in tea and coffee. And, with such a stunning chocolate design on top, they’d make a great gift too!
Begin by preheating your oven to 325 degrees F. Line two baking pans with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl with an electric mixer, beat the eggs, sugar, and extracts until thickened: about 4-5 minutes. At low speed, add the flour mixture. Once combined, stir in the hazelnuts and almonds.
Wet your hands, and form the dough into 2 equally sized logs. They should be roughly 8 inches long, 4 inches wide, and 3/4 of an inch tall. Place one log on the center of each baking pan.
Bake for 25 minutes, rotating the pans halfway through.
Remove these from the oven and let rest for 15 minutes.
After the logs have begun to cool but are still warm, use a serrated knife to slice the cookies about 3/4 inch wide.
Place the cookies, standing up, onto a baking sheet. Bake for 25 minutes. Remove from the oven and cool on a wire rack.
While the cookies cool, melt the white chocolate and semi-sweet chocolate in two separate microwave-safe bowls. Add about 3 teaspoons of the vegetable shortening to the white chocolate and 1 teaspoon of the vegetable shortening to the semi-sweet chocolate.
Microwave each in 30-second intervals stirring between until the chocolate is melted and smooth. Transfer the melted semi-sweet chocolate to a piping bag or plastic baggie. Then cut off the tip.
Place a piece of wax paper on your work surface.
Working in batches of 4-5, dip one of the cut sides of the biscotti into the white chocolate and allow any excess to drip off. Set onto the wax paper.
Drizzle a zig-zag of the semi-sweet chocolate onto the white chocolate. Then, using a wooden skewer or toothpick, drag a line into the chocolate going one direction, then the opposite direction, and then again in the original direction.
Allow the chocolate to set completely, then pack and store in an airtight container.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!
Mixed with hazelnuts and almonds, this Hazelnut Almond Biscotti is the perfect sweet for dunking in tea and coffee. And, with such a stunning chocolate design on top, they’d make a great gift too! Hazelnut Almond Biscotti: We are making Hazelnut Almond Biscotti today and I couldn’t be more excited! These Hazelnut Almond Biscotti have […]
Light, airy, and full of delicious flavor, this Almond Swiss Roll is a treat for all of your senses. This dessert recipe makes a delicious and unique holiday treat.
Almond Swiss Roll:
You are in for a treat today! This Almond Swiss Roll is one of the best desserts I’ve made in a long time. If you’re a fan of almonds, this is the dessert for you.
Why is it so delicious? A few reasons:
First, it’s wonderfully light and delicate. This is definitely a dessert, but it’s not heavy in any way. In fact, the cake almost melts in your mouth. The frosting is light too as it is made with whipping cream and no heavy or rich kinds of butter.
Second, the almond flavor really shines in this recipe. It’s not only baked into the cake batter but it’s splashed into the frosting with the help of Disaronno liqueur which is one of my favorites!
Finally, this Almond Swiss Roll is decorated with crunchy and toasted almonds for the perfect finishing touch. Not only do the almonds add a delightful decoration, but they also add a lovely toasty crunch that pairs perfectly with the delicate cake.
Sounds pretty wonderful, right? It would be a fabulous addition to any holiday dessert table.
Oh, and speaking of rolled cake desserts, I have a few others that I know you’re going to love as well! Be sure to check out these:
One final note: I wanted to also mention that in today’s post I’m joined once again by my Tastes of the Season blogger friends. We are all sharing a delicious holiday treat to help add a little sweetness to the season! If you’re looking for some new holiday dessert recipes, I’ve linked everyone below. These delicious and beautiful confections won’t disappoint!
And with that, I’d say it’s time to bake! Let’s whip up this Almond Swiss Roll.
Kitchen Tools I Recommend for This Recipe:
Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:
Begin by preheating your oven to 350 degrees F. Spray a 13×18 sheet pan with baking spray, line with parchment paper, and then spray the parchment paper with baking spray. Set aside.
In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside. I’ve provided a full list of the ingredients and detailed recipe instructions in a printable recipe card below.
In a large bowl, beat the egg yolks and brown sugar until the mixture is light and falls from the beaters in ribbons. Stir in the almond extract. Then, fold in the dry ingredients.
In another large bowl, beat the egg whites until firm peaks form. Fold 1/4 of the egg whites into the yolk mixture. Then, gently fold in the rest to combine.
Pour the batter into the prepared sheet pan and spread it into an even layer with an offset spatula.
Bake for about 16-18 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean.
While the cake bakes, lay a tea towel on your countertop and sprinkle it with confectioners’ sugar.
Remove the cake from the oven and allow it to cool for about 2-3 minutes. Invert the cake onto another baking sheet, then remove the parchment paper. Invert the cake again and place it onto your prepared tea towel. (The side from which you removed the parchment paper should be against the tea towel.) Roll the cake up into the towel starting at either of the narrow ends. Set the rolled-up cake on a wire rack to cool completely.
While the cake cools, make the frosting by whipping the cream until soft peaks form. While whipping slowly, add the granulated sugar one tablespoon at a time. Sift the cocoa powder over the whipped cream, then whip again until stiff peaks form. Fold in the amaretto liqueur.
Carefully unroll your cooled cake. Spread about two-thirds of the frosting over the cake. Then, roll up the cake, without the towel.
Place the roll seam-side down onto a serving platter. Cover the top of the cake with the remaining frosting. Garnish with toasted almonds. Refrigerate until you’re ready to serve.
As I mentioned above, you are in for a treat with this Almond Swiss Roll. It is scrumptious!
There are a few fussy steps, but I’m confident you can tackle them. The end results are 100% worth it. This delightful cake may just become a new holiday favorite. Enjoy it!
Happy holiday baking, my friends!
Tastes of the Season Christmas Treats:
And remember, before you carry on with your day, be sure to check out all of the delicious Tastes of the Season treats I’ve linked below. I’m certain they’ll add a little sweetness to your holiday!
Love this Recipe and Want More? Join the IBC Mailing List to get all of my recipes, projects, and ideas sent straight to your inbox! I hope you’ll also join me on social media for daily updates and behind-the-scenes looks at my work and adventures.
Have you tried this recipe? Follow me on Instagram, then share YOUR dish with #myIBC and tag @inspiredbycharm. It’s fun to see how folks are using recipes from IBC.
Almond Swiss Roll Recipe:
Almond Swiss roll
Did you make this recipe? Leave a review!
Course: Dessert
Cuisine: American
Keyword: almonds, christmas, christmas dessert, holiday, holiday baking, swiss roll
Light, airy, and full of delicious flavor, this Almond Swiss Roll is a treat for all of your senses. This dessert recipe makes a delicious and unique holiday treat.
Begin by preheating your oven to 350 degrees F. Spray a 13×18 sheet pan with baking spray, line with parchment paper, and then spray the parchment paper with baking spray. Set aside.
In a medium bowl, whisk together the almond flour, baking powder, and salt. Set aside.
In a large bowl, beat the egg yolks and brown sugar until the mixture is light and falls from the beaters in ribbons. Stir in the almond extract. Then, fold in the dry ingredients.
In another large bowl, beat the egg whites until firm peaks form. Fold 1/4 of the egg whites into the yolk mixture. Then gently fold in the rest to combine.
Pour the batter into the prepared sheet pan and spread it into an even layer with an offset spatula.
Bake for about 16-18 minutes or until the top is golden brown and a toothpick inserted near the center comes out clean.
While the cake bakes, lay a tea towel on your countertop and sprinkle it with confectioners’ sugar.
Remove the cake from the oven and allow it to cool for about 2-3 minutes. Invert the cake onto another baking sheet, then remove the parchment paper. Invert the cake again and place it onto your prepared tea towel. (The side from which you removed the parchment paper should be against the tea towel.) Roll the cake up into the towel starting at either of the narrow ends. Set the rolled-up cake on a wire rack to cool completely.
While the cake cools, make the frosting by whipping the cream until soft peaks form. While whipping slowly, add the granulated sugar one tablespoon at a time. Sift the cocoa powder over the whipped cream, then whip again until stiff peaks form. Fold in the amaretto liqueur.
Carefully unroll your cooled cake. Spread about two-thirds of the frosting over the cake. Then, roll up the cake, without the towel.
Place the roll seam-side down onto a serving platter. Cover the top of the cake with the remaining frosting. Garnish with toasted almonds. Refrigerate until you’re ready to serve.
Made it? Share it!Tag @inspiredbycharm on Instagram and use the tag #myIBC so we can see what you’re cooking in the kitchen!
This recipe is adapted from Sift Magazine.
Light, airy, and full of delicious flavor, this Almond Swiss Roll is a treat for all of your senses. This dessert recipe makes a delicious and unique holiday treat. Almond Swiss Roll: You are in for a treat today! This Almond Swiss Roll is one of the best desserts I’ve made in a long time. […]
INSTRUCTIONS:
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