The scent of cinnamon and nutmeg always ushers in a wave of nostalgia for me, reminding me of bustling holiday kitchens and plates piled high with sweet treasures. Every year, as the festive season approaches, I find myself drawn to the magic of holiday baking. It’s more than just mixing ingredients; it’s about creating edible joy, sharing warmth, and making memories. And honestly, who doesn’t love a good holiday dessert? This year, instead of just one showstopper, I’m excited to share two absolute must-try recipes that are guaranteed to bring smiles and satisfy even the most discerning sweet tooth. Forget the stress; these are about pure holiday delight!
Why you’ll love these dishes
There’s something genuinely magical about holiday desserts. They’re not just about satisfying a craving; they’re about tradition, celebration, and coming together. These two recipes aren’t just delicious; they offer a fantastic blend of classic comfort and a touch of festive flair, making them perfect for any holiday gathering. Maybe you’re looking to impress your in-laws, or perhaps you just want a comforting treat after a long day of gift wrapping. Whatever the occasion, these desserts deliver. Plus, they’re designed to be enjoyable to make, so you won’t feel overwhelmed in the bustling holiday kitchen.
> “I made both of these holiday desserts for our family gathering last year, and they were an instant hit! Everyone asked for the recipes, and they disappeared faster than Santa’s cookies.” – A happy home baker
The cooking process explained
Creating these delightful holiday desserts is a journey of simple steps, culminating in something truly spectacular. You’ll start by gathering your ingredients, ensuring everything is at room temperature where specified for optimal mixing. For the first dessert, you’ll likely begin with creaming butter and sugar, forming that lovely, airy base. The dry ingredients will then be gently folded in, followed by any liquid components. The second dessert might involve a bit more layering or a different mixing technique, but rest assured, both recipes are broken down into manageable, clear instructions. The beauty is in the process, watching simple ingredients transform into festive masterpieces, often with a wonderful aroma filling your kitchen long before they’re ready to eat.
What you’ll need
Gathering your ingredients beforehand is key to a smooth and enjoyable baking experience. You don’t want to be halfway through a recipe only to realize you’re missing a vital component!
For the first Holiday Dessert:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup milk
- Zest of 1 orange (optional, but highly recommended for a festive touch)
For the second Holiday Dessert:
- 1 ½ cups all-purpose flour
- ½ cup cocoa powder (unsweetened)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, melted
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon peppermint extract
- 1 cup strong brewed coffee, cooled
Directions to follow
Let’s get these festive treats baking! Read through all steps for each dessert before you begin to ensure you have a clear understanding.
For the first Holiday Dessert (Let’s call it “Spiced Orange Cake”):
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 8-inch round cake pans.
- Cream Wet Ingredients: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and orange zest.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Alternate Adding: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Bake: Pour the batter into your prepared pan(s) and smooth the top. Bake for 30-35 minutes for rounds, or 35-40 minutes for a 9×13 pan, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool in the pan on a wire rack for 10-15 minutes before inverting it onto the rack to cool completely.
For the second Holiday Dessert (Let’s call it “Peppermint Mocha Brownies”):
- Preheat & Prep: Preheat your oven to 325°F (160°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting.
- Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the peppermint extract.
- Incorporate Liquids: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Slowly stir in the cooled coffee until the batter is smooth.
- Bake: Pour the batter into your prepared pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter. Be careful not to overbake for fudgy brownies!
- Cool: Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment paper and cutting into squares.
Best ways to enjoy it
Serving these holiday desserts is almost as fun as baking them!
For the Spiced Orange Cake, a simple dusting of powdered sugar adds an elegant touch. To truly elevate it, you could include a dollop of freshly whipped cream, perhaps infused with a hint of cinnamon, or a scoop of vanilla bean ice cream. A candied orange peel garnish would tie into the citrus notes beautifully. This cake pairs wonderfully with a warm cup of spiced cider or a festive coffee.
The Peppermint Mocha Brownies are fantastic on their own, but if you want to make them extra special, crumble some candy canes over the top for a pop of color and extra minty crunch. A drizzle of white chocolate or a scoop of mint chocolate chip ice cream would be decadent. They are, of course, the perfect companion to a strong coffee or a velvety hot chocolate.
Keeping leftovers fresh
Proper storage ensures you can enjoy these holiday treats for days after baking!
The Spiced Orange Cake should be stored in an airtight container at room temperature for up to 3-4 days. If it’s a very humid environment, or if you’ve added a cream-cheese frosting, it’s best to refrigerate it, which will extend its freshness for up to a week. To freeze the cake, wrap individual slices or the whole cooled cake tightly in plastic wrap, then an additional layer of foil. It will keep well in the freezer for up to 2-3 months. Thaw at room temperature.
The Peppermint Mocha Brownies are remarkably resilient. Store them in an airtight container at room temperature for up to 5-7 days. If you prefer them chilled, they also do well in the refrigerator. For longer storage, wrap individual brownies or the whole slab tightly in plastic wrap and then foil. They can be frozen for up to 3 months. Thaw at room temperature or gently warm in the microwave for a few seconds if you like them gooey. Always ensure any dairy toppings are added just before serving to maintain quality.
Helpful cooking tips
Even experienced bakers can benefit from a few extra pointers!
- Room Temperature Ingredients: For the cake, ensure your butter and eggs are at room temperature. This allows them to cream together more effectively, creating a smoother batter and a finer-crumbed cake.
- Don’t Overmix: Once you add the flour to either recipe, mix until just combined. Overmixing develops the gluten in the flour, leading to tough baked goods.
- Accurate Measuring: Especially in baking, precision matters. Use proper measuring cups and spoons, and for flour, spoon it into the measuring cup and level it off with a straight edge rather than scooping directly from the bag.
- Parchment Paper is Your Friend: For the brownies, using parchment paper with an overhang makes removal from the pan incredibly easy and mess-free.
- Don’t Rush Cooling: It’s tempting to cut into warm cake or brownies, but allowing them to cool completely (or at least mostly) allows them to set properly, improves their texture, and makes them much easier to handle and frost (if you choose to!).
Creative twists
These recipes are wonderful as-is, but don’t shy away from putting your own spin on them!
For the Spiced Orange Cake, consider adding a handful of dried cranberries or chopped pecans to the batter for extra texture and holiday flavor. You could also infuse the milk with a cinnamon stick or whole cloves before adding it to the batter for an even deeper spice profile. For frosting, a cream cheese frosting with a touch of orange zest would be divine.
The Peppermint Mocha Brownies lend themselves to many variations. Swirl in a tablespoon of raspberry jam for a chocolate-raspberry-mint combination. Top them with a layer of ganache and sprinkle with flaky sea salt. For an extra kick, a small amount of espresso powder can be added to the dry ingredients to boost the chocolate flavor without making it taste like coffee. You might also try using white chocolate chips instead of dark for a different speckled look and flavor profile.
Common questions
Can I make these desserts ahead of time for a holiday party?
A: Absolutely! Both the Spiced Orange Cake and the Peppermint Mocha Brownies keep well for several days. The cake can even be baked a day or two in advance and stored frosted or unfrosted. Brownies sometimes even taste better the next day as the flavors meld.
What if I don’t have fresh oranges for the Spiced Orange Cake?
A: You can substitute the fresh orange zest with about ½ teaspoon of orange extract for a similar flavor. While fresh zest offers a brighter aroma, the extract will still provide that lovely citrus note.
Can these recipes be made gluten-free?
A: Yes, with some adjustments. For both recipes, you can generally substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Be sure to follow the package directions for any specific usage tips for your chosen brand, as results can vary slightly.
Classic Holiday Gingerbread Cookies
Equipment
- medium bowl
- large bowl
- electric mixer
- plastic wrap
- baking sheets
- parchment paper
- rolling pin
- cookie cutters
Ingredients
Cookie Dough
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 1 cup unsalted butter softened
- 1 cup packed light brown sugar
- 1 large egg
- 1/2 cup unsulphured molasses
- 1 tsp vanilla extract
Icing (optional)
- 2 cups confectioners’ sugar
- 3 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Preparation
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg; set aside.
Mixing the Dough
- In a large bowl, cream softened butter and brown sugar until light and fluffy using an electric mixer.
- Beat in the egg, then molasses and vanilla extract, until combined, scraping down the bowl as needed.
- Gradually add dry ingredients to wet, mixing on low speed until just combined to form a thick dough.
Chilling and Baking
- Divide dough into two portions, flatten into disks, wrap, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- On a lightly floured surface, roll out one dough disk to 1/4 inch thickness and cut out shapes with cookie cutters.
- Transfer cut cookies to prepared baking sheets, leaving about 1 inch between them.
- Bake for 8-10 minutes until edges are lightly golden and centers are set.
- Cool cookies on baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Icing and Storage
- Optionally, whisk confectioners’ sugar, milk, and vanilla extract for a glaze; decorate cooled cookies as desired.
- Store cooled cookies in an airtight container at room temperature for up to one week.