Break out the nutmeg and set your ovens to preheat, it’s the most wonderful time of the year for baking! In our new 2018 November/December Issue, we’ve got the best of the season’s classic flavors, from our Cranberry-Hazelnut Coffee Cake to our Gingerbread Chai Cookies, this issue’s cover star. But we’re not just sticking to the basics. We’re making your favorite recipes merry and bright with caramelized white chocolate, a stollen primer, and a hazelnut extravaganza. Here’s some of our favorite recipes from the issue!
Our moist coffee cake blends buttery hazelnuts and bright cranberries while a crunchy Hazelnut Streusel and zesty Orange Glaze finish it off.
2. Classic Shortbread
Time to break out your favorite Yuletide cookie molds. Thanks to this dough’s wet nature and soft crumb, it holds shape and design better than any other biscuit on the block. Our Classic Shortbread is crumbly, buttery bliss. You’ll never go back to store-bought again.
3. Gingerbread Chai Cookies
Packing a hit of chai and gingerbread spice, these rustic, aromatic wonders are rolled in a crystal coat of sparkling sugar for a touch of glitter and crunch.
4. Caramelized White Chocolate Chess Pie
Chess pie is delicious, but it’s not always the prettiest—dust the top of this baby in confectioners’ sugar, and call it day. Chess pie will form a crunchy top while it bakes. This is a sign of a good chess pie and to be expected, but it can also make the surface crack and sink. If you want your pie to have a flatter top, bake it in a water bath, and let cool in the warm oven before removing it.
5. Pomegranate Molasses Gingerbread Cake
Melding the warm spices of gingerbread with the tart power of Pomegranate Molasses, our one-layer cake is a sophisticated spin on a holiday favorite. A final luxurious coat of vanilla frosting rounds out this simple stunner.