christmas recipes

Try out these creamy Instant Pot Mashed Potatoes from Delish.com.

Instant Pot Mashed Potatoes

water

Kosher salt

c. (1 stick) butter,

c. milk

sour cream

black pepper

What's your favorite thing to make in your Instant Pot?

Delicious!  I left in the skins, added a little more butter and they were great :)

haven’t tried with sour cream since I don’t like that.

https://streaming.hearstdigitalstudios.com/338303cf-a3dd-4f49-81c1-5a77b48da12d/video_rover_16x9_1080p_hd_1542387779_19551.mp4

This easy recipe for mashed potatoes is a breeze in your instant pot! Prepare for the fluffiest, most creamy mashed potatoes ever.

Make The Fluffiest, Creamiest Mashed Potatoes EVER—In Your Instant Pot!

We took inspiration and flavours from a traditional meat pie and packaged them into a hassle-free holiday present: a galette! No pastry skills or pie moulds needed, as this less formal dish looks pretty and tastes great, no matter what. The seamless crust’s centre is piled with a festive combination of sautéed and spiced ground pork, onion, celeriac and dates, folded up and topped with enough diced celery and chopped parsley to cover up any little blips or bumps you don’t want your guests to see.

Rustic Meat Pie

1 celeriac, peeled and diced

olive oil

chopped

lb (450 g) lean ground pork

chicken broth

breadcrumbs

tsp ground cinnamon

cloves

(45 g) pitted dates, diced

(300 g) unbleached all-purpose flour

tsp salt

(170 g) cold butter, cubed

(125 ml) ice water

Milk,

stalk, diced

tbsp (15 ml) lemon juice

(10 g) curly parsley, finely chopped

With the rack in the middle position, preheat the oven to 400°F (200°C). 

On a non-stick or parchment-lined baking sheet, toss the celeriac with 2 tbsp (30 ml) of the oil. Season with salt and pepper. Roast for 25 minutes or until tender. Set aside.


Meanwhile, in a skillet over high heat, soften the onion in the remaining oil. Add the pork and cook, breaking the meat up with a wooden spoon, until it starts to brown. Add the broth, bread crumbs and spices. Continue cooking over high heat for 10 minutes or until the liquid has completely evaporated, stirring occasionally. Season with salt and pepper. Let cool.


Filling

In a food processor, blend the flour and salt. Add the butter and pulse for a few seconds at a time until it forms pea-sized pieces. Add the water. Pulse just until the mixture starts coming together, adding more water if necessary. Remove the dough from the food processor and form into a disc. Cover with plastic wrap and refrigerate for 30 minutes.


On a lightly floured surface, roll out the dough into a 14-inch (35 cm) disc. Transfer to a non-stick or parchment-lined baking sheet.

Spread the pork mixture on the dough, leaving a 2-inch (5 cm) border. Cover with the dates, then top with the celeriac. Fold the border of the dough toward the centre over the filling, but without completely covering it, forming pleats as you go. The meat pie may be frozen at this stage. Brush the dough with the milk. Bake for 35 minutes or until the dough is cooked through and golden. 

Crust

In a bowl, combine all the ingredients. Season with salt and pepper. Sprinkle over the pie as soon as it comes out of the oven. 

Garnish

made it to the letter and it was exellent. paired with a nice garden salad. the recipe makes a bit too much crust , i didnt cut off the access and found there was way too much crust the first time. second time i didnt make that mistake and cut off the access. perfect. !!

It was delicious! Unfortunately I could not find Celeriac where I live, so I substituted it with Parsnip, I think it worked fine, looking making it with celeriac in the future though!

https://cdn.jwplayer.com/v2/media/JLheFuPd

Chop an onion like a chef

Step by step guide on how to make a classic Bûche de Noël (Yule Log Cake). Delicious and spectacular as a Christmas treat! Easy to follow, detailed recipe with optional decoration techniques.INTERMEDIATE or ADVANCED - This cake can be decorated in several ways. Depending on how you choose to shape and decorate the cake, the required skill level is either intermediate or advanced. This recipe has overnight steps for several components (some optional). Read the recipe fully and plan ahead to make the cake version that you prefer. The prep/cook times do not include the optional steps.INTERMEDIATE - Chocolate swiss roll cake (single log), filled with chocolate whipped cream frosting and frosted with a whipped chocolate ganache. Decorated with simple herbs and powdered sugar.ADVANCED - Chocolate swiss roll cake with branches (two cake rolls), filled with chocolate whipped cream (or chocolate buttercream), and covered with chocolate ganache and tempered chocolate shards. Decorated with meringue mushrooms. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results, when available.

Buche de Noel (Yule Log Cake)

45 g warm clarified butter

vanilla

instant coffee powder

g AP flour (about 6 tbsp)

g dutch cocoa powder

½ tsp baking powder

eggs

egg egg

120 g white sugar (½ cup + 1 ½ tbsp)

salt

powdered gelatin (about 3 g)

½ tbsp water (22.5 mL)

heavy cream (360 mL (35% fat))

cocoa powder (¼ cup)

57 g confectioner's sugar (sifted, ½ cup)

240 g semisweet chocolate

heavy cream (1 cup / 240 mL)

¼ tsp fine sea salt

250 g semisweet chocolate (or milk chocolate)

chocolate

g caster sugar (about ½ cup)

⅛ tsp cream of tartar

Cocoa powder

Some melted chocolate

Prep and measure all the ingredients.

Make the chocolate swiss roll cake according to this recipe here. Follow that recipe until you have rolled up the warm cake, and it has cooled down to room temperature. You can let the cake cool down overnight.

When the cake has cooled down, you can proceed with the rest of the recipe with the rolled up cake.

Chocolate swiss rolls

Place the water in a small microwave safe bowl. Sprinkle the gelatin over the water and mix to saturate. Allow the gelatin to absorb all the water and bloom, for at least 5 minutes.

After blooming, microwave the gelatin for 10 - 20 seconds, until it’s melted but NOT boiling.

Add about ½ - 1 tbsp of cream to the gelatin mix while stirring to slightly lower the temperature of the gelatin mixture.

Place the cream, cocoa powder, confectioner’s sugar, vanilla, and salt in a large mixer bowl. Whisk briefly to only combine the ingredients.

With the whisk attachment, increase the mixer speed to high, and add the gelatin mixture directly into the cream while the mixer is running.

Once the gelatin is added, reduce the mixer to a medium speed and whisk until you have soft peaks (thickened, but unable to hold a proper peak).

Next, either lower the mixer speed a little more, or manually whisk the whipped cream until it reaches mid peaks (thick mixture, and can hold somewhat of a peak, but the mixture isn’t dry).

The chocolate whipped filling is now ready - use immediately.

Chocolate whipped cream filling (make this when you’re ready to fill the swiss roll cake)

Place the chocolate in a bowl. Also have a plate available that can cover the surface of the bowl.

Heat the cream and salt in a saucepan over medium high heat, stirring occasionally.

Heat the cream until it starts to simmer. Do NOT let it boil.

When the cream is starting to simmer, pour it over the chocolate in the bowl. Cover the bowl for about 30 sec - 1 minute with the plate.

Whisk the chocolate and cream mixture with a whisk until the chocolate has melted and is emulsified to form a smooth ganache.

Let the ganache cool to about 70 - 72°F. Whisk regularly while the ganache is cooling, OR place a plastic wrap over the surface of the ganache (touching the surface) to prevent a skin from forming.

When the ganache has thickened a little after it has cooled, it&#039;s ready to be whipped.

Using a hand mixer or your stand mixer, whisk the ganache until it’s a shade lighter and looks a little fluffier (see photos in the post for reference). This will only take a few minutes depending on the speed of your mixer.

The whipped ganache is now ready to be used as frosting.

Whipped chocolate ganache (make this while the filled buche de noel cake is chilling in the fridge, or when you’re ready to frost the cake)

Carefully unroll the cooled swiss roll cake.

Spread an even layer of the chocolate whipped cream filling, leaving a ¾ inch - 1 inch border at the short end with the diagonal cut.

Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn&#039;t squeezed out much.

Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn&#039;t lose its shape. You can use the parchment paper to shape the cake if the roll seems loose. Let the cake chill in the fridge for at least 2 hours.

While the cake is chilling in the fridge, you can prepare the whipped chocolate ganache (recipe above), or chocolate buttercream (recipe here).

Assembling the cake

Remove the cake from the fridge and place it on a parchment paper lined tray to frost it. Trim the edges with a sharp, warm knife.

OPTIONAL - If you’re making a branched yule log cake, cut the second swiss roll cake into two portions at an angle, and use the whipped chocolate ganache to attach one portion ('branch') to the main swiss roll cake. See pictures in the post for reference.

Coat the entire cake with a layer of the whipped ganache. Work quickly to prevent the ganache from setting too much.

Using either a spatula or a fork, create a tree bark-like texture on the cake. Optionally, you can coat/cover the ends of the cake with whipped ganache (as shown in the pictures in the post) to resemble a log.

Cover the cake and refrigerate until you’re ready to serve.

Ganache frosted yule log cake

You can use a branched yule log cake for this as well.

Apply a thin layer of the ganache on a section of the cake and attach the chocolate shards on top as shown in the pictures in the post. Repeat until the whole cake is covered.

Cover the cake (being careful not to damage the chocolate shards), and refrigerate until you’re ready to serve.

Chocolate shards yule log cake

You will need a long piece of parchment paper to spread the chocolate, and a clean kitchen thermometer.

Make sure all the bowls and spatulas are free of water, as any moisture will cause the chocolate to seize.

Divide the chocolate into two portions - 75% (in weight) in one portion, and the rest of the 25% in another portion.

Make sure both portions of chocolate are chopped into fairly small pieces, but especially make sure the 25% portion is cut even finer so it melts more easily.

Bring some water to a simmer in a saucepan (about 2 inches of water).

Place the 75% chocolate portion in a heat-proof bowl (glass or metal), and place it over the saucepan with simmering water. Stir to melt the chocolate, while making sure the mix doesn’t exceed 130°F (for dark chocolate) or 118°F (for milk chocolate).

Remove the chocolate from the heat, and stir for a couple of minutes to cool it down.

Add the chopped 25% portion and continue to stir and agitate the mix until the chocolate melts.

The chocolate should cool down to 88 - 89°F (for dark chocolate) or 86 - 87°F (for milk chocolate).

If the chocolate is still too warm after it has melted, add a little more chopped chocolate and stir to melt it in and cool down the mix further. Repeat until the chocolate has cooled down to the right temperature.

The melted chocolate should have thickened by the time it&#039;s at the right temperature and is tempered, i.e. 88 - 89°F (for dark chocolate) or 86 - 87°F (for milk chocolate).

Pour the tempered chocolate onto the parchment paper, and spread it as evenly as possible with an offset spatula, in a thin layer, on the parchment paper.

Once the chocolate is spread, start rolling up the parchment paper before the chocolate starts to set.

Allow the chocolate to set in the rolled up parchment paper (either a few hours at room temperature or a couple of hours in the fridge).

When the chocolate is completely set, carefully unroll the rolled up parchment paper, while making sure the chocolate shards are breaking in long, large pieces.

The chocolate shards are now ready. Store in an airtight container until needed.

Chocolate shards

Preheat oven to 200°F and line a half sheet baking tray with parchment paper. Set aside.

Place the egg whites in a clean, dry metal mixing bowl. Add the salt and cream of tartar.

Whisk on medium high speed until the egg whites become frothy and start to form soft peaks.

Add the sugar in a slow stream (or 1 spoon at a time) while whisking.

Whisk until all the sugar is dissolved, and you have a thick, glossy meringue that is at stiff peaks.

Place the meringue mixture in a piping bag, with a ½ inch round tip attached (or cut a similar sized hole).

Pipe the meringue on the baking sheets, in two types of shapes, as described below.

1 . Small, round mushroom caps, that are about 1 inch in diameter. Squeeze out a smooth blob of meringue until you get a rounded cap. Then stop squeezing, and in a circular motion, swirl the tip away from the meringue blob to create a smooth surface.

2 . Small mushroom stumps with pointed tips. Slowly pipe the meringue onto the baking tray, but pull the tip up as you go to create a tall “stem” (about 1 inch tall). Stop piping as you pull the tip away to create a pointed end.

Bake the piped meringue in the preheated oven for about 1 hour and 15 minutes, OR until the meringue pieces can be EASILY peeled off of the parchment paper. The length of time is very dependent on the oven, so check after about 60 - 70 minutes.

Once the meringue is baked, turn off the oven, and let the meringue cool down in the oven with the oven door ajar.

When they have cooled down completely, transfer them to an airtight container until needed.

Meringue mushrooms

Using a toothpick, poke holes at the bottom of the mushroom caps.

Spread a very thin layer of melted chocolate on the bottom of the mushroom caps.

Dip the pointed end of a mushroom stem in melted chocolate, and attach it to the bottom of the mushroom cap, slightly pushing it against the hole you made with the toothpick. Place this on a tray and allow the chocolate to set.

Once the chocolate is set, dust the meringue mushrooms with cocoa powder to make them look more realistic.

To assemble (do this just before you attach the meringue mushrooms on the cake for decoration)

Attach these JUST before you serve, as the meringue will get soft quickly when exposed.

If you already have chocolate shards on your cake, then use melted chocolate to stick the mushrooms onto the cake.

Or use whipped chocolate ganache to stick them onto the cake, if your cake is simply covered with ganache.

Serve with a dusting of confectioner&#039;s sugar on top.

Attaching them to the cake

Snowman cupcakes are a great way to get in the spirit of winter. These cupcakes are easy and delicious.

Snowman Cupcakes | Christmas Cupcake Recipe

6 cupcakes

pretzel sticks

white frosting

orange and black decorating frosting

marshmallows

Preheat oven to 350 degrees.

Line a 6 cup cupcake pan with liners.

Prepare the cake mix according to directions. Pour...

Prepare the cake mix according to directions. Pour into the cupcake pan.

Bake for 15 minutes or until the top...

Bake for 15 minutes or until the top is golden brown. Let cool.

Pipe the white frosting onto the cupcakes.

On a large marshmallow, use the black frosting...

On a large marshmallow, use the black frosting to pipe two dots for eyes. Use the orange frosting to pipe a carrot nose.

Place the marshmallow on top of the frosted...

Place the marshmallow on top of the frosted cupcake.

Stick 2 pretzel sticks on either side of...

Stick 2 pretzel sticks on either side of the marshmallow head for arms.

Use the black decorating frosting to add three...

Use the black decorating frosting to add three black dots below the marshmallow head for buttons. 

This classic customizable cookie from Delish.com is the perfect note to end a meal on. 

Thumbprint Cookies

c. all-purpose flour

baking powder

kosher salt

c. (1 1/2 sticks) butter, softened

c. sugar

pure vanilla extract

c. assorted jams, for filling cookies

What type of jam do you like to use for these?

Fabulous cookies! I have been baking cookies for 50+ years, so I know a good cookie recipe when I see one! These are not only delicious, but very pretty.  I used almond extract to replace vanilla, and refrigerated the dough for about 10 minutes to make it a little easier to handle.  My baking time was 11 minutes but I have a convection oven so that may make a difference.  LOVE THEM!!! Thank you
Denise

Love this recipe. My cookies come out perfectly every single time! I've made these using lemon curd, raspberry jam, cranberry-jalapeno jam (sounds EW I know, but OMG... SO GOOD), strawberry-guava jam (my FAVE, so far!), and strawberry-peach jam. I'm all set to take these to the next level by subbing the jam with a Hershey kiss center and a Reeses mini peanut butter cup center. Hope they turn out ok! I only wish I knew the right measurements to double this recipe so I'm not having to make multiple batches of dough... it is a rather small amount of dough!

I make my own jams, so today i will use strawberry, peach and triple crowns (combo of marionberry, blackberry and raspberries.  Yum Yum

These are a favorite at our house. My 10-year-old daughter makes them and we joke that after Thumbprints come out of the oven, fingerprints are the only thing left behind!

This year was the second year I’ve made these, excellent recipe. It just makes less than it says.

Hi just baked these with jam, can I freeze them with jam?

I wanted to love these cookies, but there are a  few issues. 
I used salted butter, so they are too salty. The recipe should specify unsalted butter. 
Fresh from the oven they were light and crisp, but overnight they became soft. Perhaps they should have not been put in a plastic container. 
The light texture was nice just as they cooled.
Beyond this, they were fine, but not a lot of flavor.

DO NOT MAKE THESE.. I couldn't find my thumbprint recipe and just googled one.. this was awful. The fat /sugar/flower ratio is way off.

Very delicious-my stepmom who doesn't like sweets, loved these.

Wow!!! I made these tonight and they were AWESOME!!  I made 2 batches, the first batch I used Crisco Butter Flavor (just because it was getting a little old and I wanted to get rid of it) The 2nd batch I used half crisco half spreadable butter and it did make a more “wetter” dough that I actually liked a lot better because the cookies came out softer and chewier vs. crunchier and crumblier when using just the Crisco alone. I used raspberry preserves and they were just perfect. This recipe was so easy, I had all the ingredients already in my pantry. I’ll be making these in bulk to give out in cookie bins for Christmas to my family and friends. Thank you for such an easy and wonderful recipe.

Ths came out good and very easy to make.  I will make this again.

https://streaming.hearstdigitalstudios.com/0a2e3fc8-ec85-4224-8f42-eab1ee18d369/video_rover_16x9_1080p_hd_1542746420_58301.mp4

Filled with jam, these buttery shortbread cookies are amazing.

Thumbprint Cookies Are Our Favorite Holiday Dessert

The only killer thing about these potatoes is the possibility that you might die of happiness.

Cheesy "Funeral" Potatoes

c. Onion, finely chopped

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The most viewed christmas recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine