Our Holiday Baking Standouts

Mini Chocolate Bundt - Bake from Scratch

6. Mini Chocolate Bundt Cakes with Chocolate Glaze

We garnished these mini chocolate bundt cakes with delicate flakes of gold leaf. With a rich chocolate glaze, these miniature chocolate treats will take you on a little jaunt to luxury with every bite. Find more festive recipes in our Holiday 2016 issue.

Turtle Bars

7. Turtle Bars 

The combination of crumbly homemade shortbread, moist brownie, and gooey caramel topped with bits of crunchy pecans and chocolate make these Turtle Bars a decadent experience in both texture and taste. For easy cutting, make the dessert the day before to allow the caramel to set. Visit our cookies and bars section for more, and look to our Bake from Scratch Cookbook for more indulgent artisan baking recipes.

Panettone

8. Panettone

Sweet and bready with a hint of rum, this mile-high Italian take on fruitcake may just become your new favorite. For perfect browning, be sure to use a panettone mold for baking—they’re available at most specialty food stores.

Not-So-Traditional American Fruitcake

9. Not-So-Traditional American Fruitcake

Fruitcake is sometimes an acquired taste. This particular version is free of that neon-colored “fruitcake” blend that always shows up on the grocery aisles during the holidays. Instead, we use natural fruits, which are much more appealing.

Italian Cream Bundt Cake

10. Italian Cream Bundt Cake

This cake delivers the same flavors as its three-layered cousin in a super moist, sugar-dusted package. It’s Italian Cream Cake, simplified. For more recipes, get our One-Layer Cake Special Issue

Raspberry Swirl Pistachio Meringue Cookies
Photography, recipe development, and styling by Fanny Lam/feedfeed

11. Raspberry Swirl Pistachio Meringue Cookies 

These light and fluffy cookies, slightly swirled with a fresh raspberry syrup and sprinkled with pistachio, take traditional meringues to a whole new level. Find more of Fanny Lam’s of Oh Sweet Day! cookies in our Holiday Cookies Special Issue, co-produced with feedfeed

12. Paris-Brest 

We filled this classic French pastry, created to commemorate the Paris-Brest-Paris bicycle race, with three different flavors of buttercream.

Photography by Maya Visnyei/ Recipe Development and Food Styling by Emily Turner

13. Nanaimo Bars

Named after the city of Nanaimo on British Columbia’s Vancouver Island, this chocolate wafer crumb-crusted and custard-filled treat has been an iconic staple in Canadian households since the mid-1950s. With our own twist on the classic, toasted almonds add nutty flavor and crunch while the flaked sea salt cuts through its oh-so-rich decadence.

Cranberry Orange Yule Log Cookies

14. Cranberry Orange Yule Log Cookies

We gave the classic holiday roulade also known as a Bûche de Noël a mini makeover. These bite-size Yule logs have a tart and citrusy dough complemented with a sweet “bark” coating of white or semisweet chocolate. Miniature Gumdrop Mushrooms and Leaves add a precious level of detail to your small-scale masterpiece. Look to our November/December issue for more Christmas cookies. 

Cranberry Kringle

15. Cranberry Kringle

It might take a few days (yes, really) to make a perfect Kringle, but with its irresistibly flaky outer pastry surrounding a tasty blend of cranberry and butterscotch, it’s oh so worth the time. Find more about the history of this classic recipe, here. (Recipe adapted from O & H Danish Bakery)

 

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