Toblerone Shortbread
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Servings: 18
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Meal Tags: Dessert, Holiday, Make-ahead
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup icing sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 cup butter, at room temperature
- 1 tsp vanilla extract
- 1 cup chopped Toblerone
Preparation
Line two baking sheets with parchment paper. Set them aside.
In a large bowl, whisk together the flour, icing sugar, cornstarch, and salt. In another large bowl, using an electric mixer, beat the butter until it is light and fluffy. Add half of the dry ingredients into the butter and combine. Mix in the remaining flour mixture and the vanilla extract. Fold in the chopped Toblerone.
Scoop the dough onto the baking sheet. Flatten the cookies slightly into discs. Refrigerate the cookies for at least 30 minutes before baking.
When ready to bake the cookies, preheat the oven to 350ºF.
Bake the cookies until the bottoms begin to brown, about 16 to 18 minutes.
Allow the cookies to cool slightly before serving.
Festive Pretzel Treats
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Servings: 12
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Meal Tags: Appetizer, Holiday, Make-ahead
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 48 waffle pretzels
- 48 Hershey’s Hug chocolates
- 48 M&Ms
Preparation
Preheat the oven to 300ºF. Line a baking sheet with parchment paper.
Arrange the pretzels on the baking sheet. Top each pretzel with a Hershey’s Hug. Bake the pretzels until the chocolate has softened, about 3 to 4 minutes.
Remove them from the oven and top each pretzel with an M&M. Place the tray in the refrigerator until the chocolate has hardened, about 10 minutes.
Serve immediately or store in an airtight container for up to 1 week.
Peppermint Pretzel Treats
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Servings: 12
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Meal Tags: Appetizer, Holiday, Make-ahead
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Dietary Tags: Pescatarian, Vegetarian
Ingredients
- 48 waffle pretzels
- 1 cup white chocolate
- 1/4 cup candy cane dust
Preparation
Arrange the pretzels on a parchment-lined baking sheet.
Melt the chocolate over a double boiler. One melted, dip half of each pretzel into the chocolate. Place the dipped pretzels back onto the baking sheet. Sprinkle the pretzels with the candy cane dust.
Allow the chocolate to harden before serving or store in an airtight container for up to 1 week.
Spinach & Artichoke Tree
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Servings: 12
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Meal Tags: Appetizer, Holiday
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Dietary Tags: Egg-free, Nut-free
Ingredients
- 1 ball store-bought pizza dough, divided in half
- 1 cup spinach and artichoke dip
- 1 cup shredded mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup butter, melted
- 1 tbsp chopped fresh parsley
- 1/2 tsp garlic powder
Preparation
Preheat the oven to 450ºF.
Roll the two pizza dough balls out into large rectangles. Transfer the rectangles onto two pieces of parchment paper. Spread the spinach and artichoke mixture over one of the rectangles. Top it with the mozzarella and Parmesan cheese. Place the remaining pizza dough rectangle on top. Using a knife or pizza cutter, cut the dough into the rough shape of a pine tree. Cut 1-inch horizontal lines on either side of the tree, going all the way to the top. Do not cut straight through where the trunk of the tree will be. Twist each 1-inch piece to expose the interior. Transfer the tree to the baking sheet. Bake until the pizza dough is golden and the cheese has melted, about 10 to 12 minutes.
While the tree is baking, in a small bowl, combine the melted butter with the parsley and garlic powder.
Serve the tree immediately brushed with the melted butter.
Cheesy Pull-Apart Tree
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Servings: 12
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Meal Tags: Appetizer, Holiday
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Dietary Tags: Egg-free, Nut-free, Vegetarian
Ingredients
- 1 ball store-bought pizza dough
- 6 oz mozzarella cheese, cut into cubes
- 1/4 cup butter, melted
- 1/4 cup freshly grated Parmesan cheese
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil
- 1/2 tsp garlic powder
Preparation
Preheat the oven to 450ºF. Line a baking sheet with parchment paper.
Cut the pizza dough ball in half. Roll each half of the dough into a log. Cut the pizza dough into 1-inch pieces. Working one piece at a time, flatten the dough out into a disc. Place a piece of mozzarella into the center of the dough. Fold the sides of the pizza dough to cover the cheese. Roll the dough into a small ball. Repeat until all of the dough pieces have been filled with the cheese. Arrange the dough balls on the baking sheet in the shape of a pine tree. Shape the final dough ball into the shape of a star using your hands or a cookie cutter. Place the star at the top of the tree.
Bake until it is golden, about 10 to 12 minutes.
While the tree is baking, in a small bowl, combine the butter, Parmesan cheese, parsley, basil, and garlic powder.
Serve the tree immediately brushed with the melted butter.
Olive Tree
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Servings: 12
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Meal Tags: Appetizer, Holiday
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Dietary Tags: Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 styrofoam cone wrapped in aluminum foil
- 50 toothpicks
- 2 cups assorted olives
- 12 sprigs rosemary, cut into smaller sprigs
- 1 sheet store-bought puff pastry
- 1 large egg, beaten
- 1 tsp garlic powder
- Salt to taste
Preparation
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Starting at the base of the cone, press a toothpick into the styrofoam so that it is secure. Place an olive onto the toothpick. Repeat this until the entire cone is covered. Once all of the olives have been arranged on the cone, fill in any gaps with the rosemary sprigs.
Using a star cookie cutter, cut the puff pastry sheet into stars. Transfer the stars onto the baking sheet. Brush them with the egg wash. Season the puff pastry with the garlic powder and salt.
Bake the stars until they are golden, about 4 to 6 minutes. Once the stars have cooled, insert a toothpick in the top of the tree. Place one puff pastry star onto the toothpick.
Serve the olive tree immediately with the puff pastry stars.
Toffee Shortbread
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Servings: 18
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Meal Tags: Dessert, Holiday, Make-ahead
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Dietary Tags: Nut-free, Pescatarian, Vegetarian
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup icing sugar
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 cup butter, at room temperature
- 1 tsp vanilla extract
- 1 cup toffee bits
Preparation
Line two baking sheets with parchment paper. Set them aside.
In a large bowl, whisk together the flour, icing sugar, cornstarch, and salt. In another large bowl, using an electric mixer, beat the butter until it is light and fluffy. Add half of the dry ingredients into the butter and combine. Mix in the remaining flour mixture and the vanilla extract. Fold in the toffee bits.
Scoop the dough onto the baking sheet. Flatten the cookies slightly into discs. Refrigerate the cookies for at least 30 minutes before baking.
When ready to bake the cookies, preheat the oven to 350ºF.
Bake the cookies until the bottoms begin to brown, about 16 to 18 minutes.
Allow the cookies to cool slightly before serving.
Blueberry Puff Pastry Diamonds
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Servings: 9
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Meal Tags: Dessert, Holiday
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Dietary Tags: Nut-free, Pescatarian, Vegetarian
Ingredients
- 1 sheet store-bought puff pastry
- 1/2 cup blueberry jam
- 1 large egg, beaten
- 2 tbsp icing sugar for garnish (optional)
Preparation
Preheat the oven to 400ºF. Line two baking sheets with parchment paper. Set them aside.
Cut the puff pastry sheet into nine equal squares. Working with one puff pastry square at a time, using a sharp paring knife, cut a half inch border around two of the sides of the square. Do the same on the other side, making sure to not connect the two incisions. Place 1 tablespoon of the blueberry jam in the center of the pastry. Pull one of the interior corners over the filling. Take the opposite corner and pull it over the filling as well. Pull the opposite exterior corner over the filling and repeat with the remaining corner. Transfer the pastry to the baking sheet. Repeat this process until all of the squares have been filled. Brush each pastry with the egg wash.
Bake the pastries until they are golden, about 17 to 20 minutes.
Serve them immediately as is or dusted with the icing sugar.