10 ingredients

This Candy Cane Cookies recipe is a family-favorite cookie that creates sweet holiday memories. Always a favorite at Christmas parties and cookie exchanges.

Christmas Candy Cane Cookies Recipe

butter

sugar

vanilla extract

peppermint extract

all-purpose flour

baking powder

salt

Red food coloring gel

peppermint candies

In a large bowl, beat together butter, both sugars, both extracts, and egg on low, just until combined. Stir in flour, baking powder, and salt.

Divide dough in half, making sure you have 2 equal portions. Add red food coloring gel to half of the dough until the desired color is reached. Wrap each portion of dough in plastic wrap and refrigerated for 3-4 hours.

In a small bowl, combine peppermint candy and 2 tablespoons sugar. Set aside.

To make a candy cane cookie, take 1 level teaspoon of each dough. Roll each teaspoon into a 5&#8243; rope (use a ruler, if necessary). Place one red and one white rope next to each other and begin twisting the two colors together, while pressing ends together so that they won&#8217;t unravel.

Place on an ungreased baking sheet, curving the top to one side to form the look of a candy cane. Bake for 8-10 minutes or until lightly browned. Immediately sprinkle cookies with the sugar/peppermint mixture. Movie cookies to a wire rack to finish cooling.

I use to make these with my mom as a kid, some of the best childhood Christmas memory..on of my favorite Christmas cookies.  Thanks for posting. I'll be making these this  Christmas season especially for my mom, she can see to bake any more....Thank you! !!♡

Hi,  these cookies are so good but mine came out flat and not round like yours look. what did I do wrong or how do you make them round?

This was a tradition  in our family,my mom made these  every year.Still make them for my family every yr.I have passed this on to my daughters,it's not Christmas without them.

Thank you for this awesome Christmas Cookie Recipe. Pinned - I've included it in a roundup of 20 Amazing Christmas Cookie Recipes at Family Fun Friday. I'd love it if you could PIN and share this awesome cookie round-up featuring your recipe. Together we can spread some Christmas Cheer! Happy Holidays! 

This looks great - haven’t made them yet... can you make the dough then refrigerate until the following day, before shaping and baking?

I’m planning on doing some Christmas baking with my toddler but the 3-4 hours in the fridge would make it a bit tight to get it done all in one day.

TIA

Meant to say "peppermint extract" instead of "almond extract."  Sorry.

These were made by my grandmother &amp; mother. I started when I was in middle school and every Christmas since then I have made them. My little ones love them! It’s a memory I will always treasure.

Congratulations!
Your post is featured on Full Plate Thursday this week. We have pinned it to our features board and thanks so much for sharing this great post with us!
Miz Helen

I can't wait to make these for my first Christmas gift baskets this year! I am curious if I can make the dough ahead of time and store in the freezer? Or should I prep and cook the same day?

I did it! I have tried for years to recreate my Grandmother's Candy Cane cookies, and failed with dry, chalky cookies that puffed up too much. These are perfect! Delicious and beautiful. Thank you so much.

In the fridge now. I’m sure they’ll be great!

I used egg wash to add red sparkling/sanding sugar before baking and it worked well.

The cookies have a wonderful taste and mine turned out rather crispy.   

However, I had a hard time working with the dough.   When I tried to roll individual red and white tubes/stripes, they cracked and broke during the twisting and shaping.   So I made two slabs of dough, equal in size, one of each color.  I stacked them on top of each other and refrigerated them. Then I cut them into strips.  So I had strips of white and red.   (I powdered my hands with powdered sugar while working with the dough to make it easier to manage.)  These red/white strips I rolled into ropes.  The colors stayed separate.  Then I gently twisted the rope and shaped them into canes on a parchment paper on a cookie sheet.   After shaping all my cookies I put the sheet into the freezer for 20 minutes to help them firm up.  After that,  I brushed with egg white wash and sprinkled some sanding sugar / sparkling sugar on top and baked.   They still spread out a little but they ended up looking like beautiful candy canes. 

Like I said, these cookies have a wonderful taste and my family loves them.  They are not as soft as I hoped.  I think substituting vegetable shortening for half of the butter would help them soften up and be easier to handle.

This hearty and flavourful pesto orzo salad is such a crowd pleaser! A nut-free arugula and basil pesto dresses cooked orzo, perfectly roasted vegetables, and chickpeas. So tasty, 10 core ingredients, and just beautiful to look at too!

Pesto Orzo Salad with Roasted Vegetables & Chickpeas

garlic,

sunflower seeds,

capers

arugula, lightly packed (plus extra for garnish)

basil leaves, lightly packed (plus extra for garnish)

lemon juice

light miso ((I used chickpea))

sea salt and ground black pepper,

olive oil

eggplant,

zucchini,

bell pepper,

red onion,

cherry tomatoes

orzo pasta

chickpeas

Preheat the oven to 400 F. Line a large baking sheet with parchment paper and set aside.

Make the pesto. In a food processor fitted with the “S” blade, add the garlic, sunflower seeds, and capers. Pulse a few times to finely chop. Then, to the food processor bowl, add the arugula, basil, lemon juice, miso, salt, and pepper. Pulse the mixture a few times until the greens are finely chopped. Then, with the lid on and the motor running on low, slowly drizzle in the olive oil through the feed tube until you have a smooth paste that’s evenly combined. Check the pesto for seasoning and adjust if necessary. Set aside.

Roast the vegetables. Combine the chopped eggplant, zucchini, bell pepper, red onion, and whole cherry tomatoes on the baking sheet. Drizzle the vegetables with the olive oil and season very generously with salt and pepper. Toss to thoroughly coat all of the vegetables in oil and seasoning. Spread the vegetables out into a single layer and roast in the oven until tender and slightly browned on the edges, about 30 minutes. Check on the vegetables at the halfway point and give them a stir with a spatula. Set aside to cool slightly.

Cook the orzo according to package directions and drain. Add the cooked orzo to a large serving bowl and immediately dress with the pesto. Once all of the pesto is coated, spread it out in the serving bowl. Top the dressed orzo with the roasted vegetables and chickpeas and give it another light toss.

Top the pesto orzo salad with some extra basil, arugula, and toasted sunflower seeds. Serve immediately.

This recipe for grilled tempeh is marinated in the best saucy spice blend. Combine that with the natural smoky allure of grilling, and this tempeh is a can’t-lose situation. Stovetop cooking instructions are shared too.

The Best Marinated and Grilled Tempeh Recipe

coriander

garlic powder

onion powder

cumin

paprika

chili powder

oregano

cayenne pepper

8 spice blend

balsamic vinegar

filtered water

heat-tolerant oil,

gluten-free tamari soy sauce

agave nectar or maple syrup

Make the 8-spice blend: in a medium bowl, combine coriander, garlic powder, onion powder, cumin, paprika, chili powder, oregano, and cayenne pepper. Whisk to combine and set aside.

Prepare the tempeh. Cover the bottom of a medium saucepan with about 2 inches of water. Set the saucepan, covered, over medium heat and bring to a simmer. Once simmering, arrange the tempeh blocks in a steamer basket. Set the steamer basket in the saucepan and lose the lid. Steam the tempeh for 10 minutes.

While tempeh is steaming, make the marinade. In an upright blender combine 2 tablespoons of the 8-spice blend, balsamic vinegar, water, oil, lemon juice, tamari, agave nectar, salt, and pepper. Blend on high until completely emulsified, about 15 seconds.

Arrange the steamed tempeh in a shallow dish. Pour the marinade over the tempeh, making sure that as much tempeh as possible is exposed to the marinade. Cover the tempeh and marinate for at least 1 hour (or up to 8 hours in the fridge), turning and flipping over the pieces at the halfway point.

Once tempeh is sufficiently marinated, preheat your grill to medium. Clean the grates. Set the pieces of tempeh on the grill. Cook the tempeh until char marks begin to appear on the underside, about 5 minutes. Carefully flip the tempeh pieces over and cook until the other side has char marks as well, another 5 minutes. You can brush remaining marinade over the tempeh as it grills if you like. Serve tempeh hot with accompaniments.

This 10-Ingredient Lentil Bolognese is hearty, meaty, and packed with umami but 100% wholesome, vegan, and gluten-free. And it’s made with just 10 main ingredients—all pantry staples!

10-Ingredient Lentil Bolognese

onion, (diced)

garlic cloves, (minced)

thyme ((or use more oregano))

½ teaspoons kosher salt, (plus more to taste)

black pepper

(5.3-ounce) (150 grams) tube of tomato paste*

(120 mL) dry red wine ((optional)**)

(720 mL) vegetable broth

(185 grams) red lentils, soaked (see step

(32 grams) walnuts (or pecans), crushed finely

(14.5-ounce 410 grams) can of crushed tomatoes

(340-454 grams) egg-free long, wide pasta

balsamic vinegar****

parsley

Soak the 1 cup of lentils in water for 30 minutes, or up to 60 minutes. Meanwhile, prep all the other ingredients (i.e., chop the onions and garlic, chop the walnuts, etc.)

Heat a 12-inch deep sauté pan or Dutch oven on medium-high heat. Add the olive oil, and once it’s shimmering, add the onions and season with a pinch of salt. Stir occasionally and cook the onions until a light brown fond starts form on the surface of the pan, about 5 minutes. Add a few spoons of water to deglaze the pan, and stir. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and golden brown, 9-10 minutes.

Add the garlic, thyme, oregano, 1 1/2 teaspoons kosher salt, and pepper to taste. Stir frequently and cook for 60-90 seconds.

Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring very frequently, until it’s darker red in color.

Optional: If using the red wine, pour the wine into the pan and deglaze, scraping up any browned bits. Cook for 1-2 minutes, until the smell of alcohol has burned off and the mixture is jammy.

Pour in the broth to deglaze the pan, stirring any browned bits on the bottom of the pot and stirring the broth into the tomato paste to combine. Add the lentils and walnuts, and stir to incorporate. Heat until the mixture comes to a boil, then reduce the heat to medium-low to maintain a rapid simmer for 20 minutes, stirring occasionally.

Add the crushed or diced tomatoes and simmer for another 15-20 minutes, or until the lentils are tender but still al dente, stirring occasionally to prevent burning and sticking. If using crushed tomatoes, you may need to add a little water or lower the heat as needed to prevent burning.I prefer to cook for 20 minutes for a more developed flavor.

Meanwhile, bring a large pot of water to a boil and salt generously. Add the pasta and cook until just al dente. Reserve a ladle or so of pasta water (may not need it). Drain the pasta but do not rinse it.

Taste the bolognese for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar (or sugar)****, and stir to combine.

Add the hot cooked pasta to the bolognese and toss until well coated in the sauce, adding a bit of pasta water as needed to ensure the sauce coats the noodles. Garnish with chopped parsley or basil, if using.Note: If you&#039;re not serving all of the bolognese at this time, transfer the amount of bolognese sauce you&#039;d like to eat to the pasta pot. Add the hot cooked pasta, turn the heat to medium, and toss to coat. Store the leftover bolognese sauce separately in the fridge.

https://www.youtube.com/watch?v=NBiicQZSbX4&

You can find both vegan bolognese recipes here!  

PANTRY-FRIENDLY LENTIL BOLOGNESE: https://rainbowplantlife.com/10-ingredient-vegan-red-lentil-bolognese/

FANCY PANTS BOLOGNESE 
- 1 ½ TBSP olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Kosher salt + freshly ground black pepper
- 4 TBSP tomato paste
- 1 package Beyond Beef 
- ¾ cup dry red wine (check that it's vegan-friendly!) 
- 1 (28-ounce) can whole peeled tomatoes
- 2 to 3 tsp good-quality balsamic vinegar
- 1 pound egg-free tagliatelle, pappardelle, or fettuccine; or rigatoni or penne; or gnocchi

Cashew Cream 
- 1 cup raw cashews, soaked overnight, or in boiling water for 1 hour
- ¾ cup water
- 2 TBSP lemon juice 
- 1 tsp kosher salt 
- 2 tbsp nutritional yeast
- ½ to ¾ cup fresh basil, slivered 
- ½ cup vegan parmesan cheese

1. Heat a 12-inch saute pan or Dutch oven over medium-high heat. Add olive oil, and once shimmering, add onions and season with a pinch of salt. Stir occasionally and cook for 5 minutes. Add a few spoons of water to deglaze the pan. Continue cooking the onions, adding more water every few minutes and stirring frequently to prevent burning, until the onions are softened and nicely browned, 9-10 minutes.
2. Add the garlic, thyme, and oregano. Stir frequently and cook for 60-90 seconds.
3. Stir in the tomato paste and cook for 2-3 minutes to caramelize, stirring frequently, until darker red in color.
4. Add the Beyond Beef, 1/2 tsp kosher salt, and pepper to taste. Break up into small pieces with a wooden spoon. Cook until lightly browned and liquid has evaporated, 6 to 8 minutes.
5. Pour in the wine and simmer until completely reduced, 1 to 2 minutes. Pour in the juice from the canned tomatoes; add the tomatoes with your hands, crushing them as you add them to the pot (or crush in a separate bowl). Bring to a simmer and cook until thickened and the flavors have married, about 15 minutes.
6. Meanwhile, cook your pasta in a large pot of salted boiling water until just al dente. Drain.
7. Meanwhile, make the Cashew Cream. Drain soaked cashews and add to a high-powered blender or food processor, along with water, lemon juice, salt, and nutritional yeast. Blend until uniformly creamy and smooth, scraping down the sides as you go. 
8. Add ¼ to ½ cup of the cashew cream to the bolognese and gently simmer for another 3 to 5 minutes, stirring occasionally to prevent sticking, and adding a bit of water as needed.
9. Taste for seasonings, adding more salt and pepper to taste. Finish with the balsamic vinegar and stir to combine. Add cooked pasta to the bolognese and toss until well coated in the sauce. Finish with slivered basil and vegan parmesan. 
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$9 vs. $39 Vegan Bolognese

Juicy, perfectly char-grilled Italian sausage sandwiched inside a toasted brioche roll, topped with castelvetrano-giardiniera relish &amp; lemon basil aioli. This post will teach you how to grill Italian sausage perfectly every time, &amp; how to serve it up in the BEST Italian sausage sandwich you'll ever eat!

Ultimate Grilled Italian Sausage

sausage

nonstick cooking spray

4-6 St Pierre Brioche Hot Dog Rolls

mayonnaise

basil leaves

lemon,

garlic

salt black pepper

pitted castelvetrano olives (roughly 5 ounces)

giardiniera (mild

capers, drained

Preheat the grill

 Prepare your grill for indirect cooking, creating a zone of direct high heat &amp; a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)

Prep the aioli &amp; the relish: 

While the grill preheats, prep the Italian sausage toppings!

Castelvetrano giardiniera relish: 

Add all listed ingredients to the same food processor used to make the aioli (no need to even wash it!). Pulse just 3-5 times, just until the olives &amp; giardiniera are roughly chopped. Transfer to a serving dish and set aside, or store in the refrigerator in an airtight container for up to 2 weeks. 

Grill the sausage

 Once the grill is hot, place the sausage directly on the indirect heat side of the grill, arranging the sausage as close to the direct heat as possible without being directly over the flame. Close the lid &amp; cook for 4-5 minutes. The heat from the direct heat side of the grill will circulate around the sausage, cooking them with really gentle indirect heat. After 4-5 minutes, flip the sausage, &amp; cook over indirect heat for another 4-5 minutes, or until an instant-read thermometer inserted in the center of the sausage registers a temperature of 150 degrees F.

Chargrill the sausage

 Transfer the sausage to the direct heat. Grill 2-3 minutes per side, until charred as desired &amp; the internal temperature reaches 160 degrees F. Transfer to a plate to rest &amp; cool slightly before serving.

Toast the St Pierre Brioche Hot Dog Rolls

Lightly spritz the rolls with nonstick cooking spray. Place the rolls on the grill grates over direct heat. Cook for 1 minute or so, until as toasty &amp; crisp as desired. 

Serve

the grilled sausage on a toasted roll, topped with castelvetrano relish &amp; generous drizzles of lemon basil aioli &amp; balsamic glaze, as desired. Enjoy! 

Made these over the weekend. They turned out perfect. I finally feel like i mastered the indirect heat on my charcoal grill. The Aioli is perfection and we used leftover the next day to dip sweet potato fries in. The relish my husband we eating with a spoon. Best sausage sandwich I have made!

I love this method for cooking sausage and the toppings are epic!! my Midwestern husband especially loves the  castelvetrano-giardiniera relish - and so do I!

These are the best crispy baked sweet potato fries. I share lots of tips to avoid soggy fries as well as my foolproof crisping method. There&#39;s also a roasted garlic tahini yogurt dip for dipping the fries!

Crispy Baked Sweet Potato Fries with Roasted Garlic Tahini Yogurt Dip

tahini

mint

small-medium sweet potatoes,

arrowroot powder

cayenne, cinnamon, thyme, garlic powder, rosemary, turmeric

heat-tolerant oil spray ((I like avocado oil))

fine sea salt,

Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set aside. If your baking sheet is well-seasoned, you can skip the parchment lining.

Make the dip: Cut the top ½ inch off of the garlic head. Tear a piece of foil (enough to wrap around the garlic) and place the garlic head in the middle. Drizzle oil on top, letting it seep into the garlic cavities. Wrap the garlic up and place it in the oven. Roast the garlic until squidgy and golden inside, about 45 minutes. Set aside to cool.

Place the yogurt into a small bowl. Squeeze the cooled roasted garlic into the bowl. Add the lemon juice, tahini, parsley, mint, salt, and pepper to the yogurt mixture. Mash and stir it all together with a fork until combined. Cover the bowl and set aside in the refrigerator.

Make the fries: Cut the sweet potatoes into 3-inch long and ½ -inch thick fries. Place the cut sweet potatoes into a large bowl and cover them with cold water. Let them sit for at least an hour or up to overnight in the refrigerator.

Drain the sweet potatoes and lay them on a clean kitchen towel. Place another clean kitchen towel on top and loosely roll them all up. Massage the little towel sweet potato roll-up for a bit so that the fries are as dry as possible.

In another large bowl, toss the cut sweet potatoes with the arrowroot powder and SALT-FREE seasonings of your choice (salt is happening later). The cut sweet potatoes should have a light, powdery coating of arrowroot.

Spray the parchment on your baking sheet evenly with the oil spray. Arrange the sweet potatoes in rows on the baking sheet. Spray the tops of the sweet potatoes with the oil spray before sliding them into the oven.

Bake the sweet potato fries for 25 minutes or very lightly browned in spots and the arrowroot is forming a light “webbing” on the undersides of the fries. Remove the fries from the oven and carefully flip them all over. Slide the sweet potato fries back into the oven and bake for another 25 minutes.

At the end of the 25 minutes, the sweet potato fries should have some strong brown spots and crisp exteriors. If they still look like they need crisping, carefully flip them one more time and bake until they’ve reached your desired doneness.

Quickly transfer the fries to a large bowl and toss them with a fat pinch of sea salt. Warning: when they’re piping hot, they won’t FEEL completely crispy yet. Place the hot fries on your serving plate in a single layer along with your roasted garlic tahini yogurt dip. After they sit for a few seconds, they will start to get that super crispy quality.

This simple chickpea soup hovers around 10 key ingredients, has a creamy texture, and is flavoured with rosemary, smoked paprika, garlic, and miso for umami. Cooked slowly on the stovetop, this easy vegan soup is hearty and comforting.

Simple Chickpea Soup with Rosemary &amp; Garlic

celery, chopped ((about 1 cup diced celery))

medium carrots, chopped ((about 1 cup diced carrot))

rosemary

smoked paprika

tomato paste

vegetable stock ((plus extra, see notes))

light miso

red wine vinegar,

Tamari

chili oil or chili crisp,

extra coarsely ground black pepper,

Set a large, heavy bottomed soup pot over medium heat. Once it&#39;s nice and hot, pour in the olive oil and swirl it around. Add the onions and sauté, stirring here and there for about 10-12 minutes. You want them super soft and quite transparent. If the onions are browning too quickly, lower the heat. Season with salt and pepper.

Add the celery and carrots to the pot and sauté for another 8-9 minutes, or until the edges of the carrots and celery are softened. Season again with salt and pepper.

Add the rosemary, paprika, and garlic to the pot and stir. Keep stirring and sautéing until spices are very fragrant, about 2 minutes.

Add the tomato paste to the pot and stir. Keep stirring and mixing it up into the vegetables until the raw, tin-like flavour is cooked out, about 1 minute.

Add the chickpeas to the pot and stir to coat in the seasoning and vegetables. Then, pour in the vegetable stock. Season liberally with salt and pepper. Bring the chickpea soup to a boil. Then, lower the heat to a light simmer.

Place the lid ajar on top of the pot and simmer the soup for about 40 minutes, stirring here and there.

Remove about 2 cups of the soup and transfer it to an upright, vented blender. To the blender, add the miso. Blend this mixture on high until creamy. Add the puréed portion of the soup back to the pot and stir. Bring the soup back up to a strong boil for about 5 minutes. At this point, if you would like to thin out the soup a bit, add more vegetable stock.

Stir the red wine vinegar and the Tamari into the soup. Give the chickpea soup a taste and adjust the seasoning if necessary (more salt, pepper, vinegar, Tamari etc). Serve the soup hot with chili oil and extra black pepper.

Seven spice chickpea stew with tomato and coconut is an easy and healthy weeknight meal that&#039;s naturally vegan and gluten-free. Plus so many more vegan chickpea recipes!

35 Vegan Chickpea Recipes: 7 Spice Chickpea Stew

olive or coconut oil

yellow onion, small dice

seven spice blend (see below)

chickpeas,

jarred/canned diced tomatoes

coconut milk

⅓ cup chopped flat leaf parsley or cilantro (or a combination)

turmeric

chili flakes

cinnamon

In a deep skillet or a small soup pot, heat the olive oil over medium heat. Once the oil is lightly shimmering, add the onions to the pan. Cook and stir the onions until translucent and quite soft, about 5-6 minutes. You want the onions to be quietly sizzling while they cook, so lower the heat if necessary.

Add the spice blend to the skillet and stir. Once the spices are quite fragrant and fully integrated with the onions (about 1 minute), add the tomato paste, mashing it with the back of your spoon into the spices and oil. Add the garlic and chickpeas and stir the mixture for 30 seconds.

Add the balsamic vinegar and tomatoes to the pan and stir, using the back of your spoon to scrape up any brown bits that may have formed on the bottom of the pan. Add the coconut milk to the skillet and season the stew with salt and pepper.

Bring the seven spice chickpea stew to a boil, and then lower the heat to a light simmer. Cook the stew for about 10-15 minutes, or until the flavours have melded to your liking. Garnish the top of the stew with the chopped parsley/cilantro. Serve stew hot with polenta, brown rice or any other accompaniment you like.

This vegetarian carrot leaf pesto allows you to reduce waste, one carrot leaf at a time. With less than ten ingredients and 10 minutes of your time, you can blend up a delicious batch of waste reduction pesto!

Top 21 10 ingredients recipes from across the web

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Top 21 10 ingredients recipes from across the web

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Top Tags

Christmas Candy Cane Cookies Recipe

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Ultimate Grilled Italian Sausage

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