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HOLIDAY BAKING IDEAS | CHRISTMAS RECIPES 2024

HOLIDAY BAKING IDEAS. Christmas recipes 2024! Today we are making Christmas cookies! Shop Blueland’s best sale of the year and save up to 30% off by going to https://www.blueland.com/acharmingabode RECIPES: CHRISTMAS CROCKPOT CANDY: Ingredients: 32 oz dry roasted peanuts 1 cup butterscotch chips 10–12 oz dark chocolate chips 1/3 cup Heath toffee pieces 1½ lbs white vanilla almond bark Instructions: Add all the ingredients to a crockpot (do not stir). Cook on low for 1 hour. Stir, then continue cooking on low for another hour, stirring every 15 minutes. Scoop the mixture onto parchment paper and allow it to dry. For faster drying, place in the refrigerator. Store in a cool, dry place in a covered container. Tip: This candy will stay fresh for a few weeks! DELICIOUS PUMPKIN BREAD: Here’s what you need: • 1 ¼ cup vegetable oil • 1 (15 oz) can pumpkin • 5 eggs • 2 cups all purpose flour • 2 cups sugar • 2 (3.4 oz) packs vanilla pudding mix (mix with dry ingredients) • 1 teaspoon baking soda • 1 teaspoon cinnamon • ½ teaspoon salt 1 Bag mini semi sweet chocolate chips if desired ( or can add nuts if you prefer). Directions: (Makes 5 mini loaves!) 1. Beat the eggs in a mixing bowl 2. Add oil & pumpkin, beat until smooth 3. Gradually mix in the rest of the ingredients 4. Pour into 5 greased mini loaf pans 5. Bake at 325°F for 50-55 minutes This is a very moist batter. Some ovens need to go a bit longer. Allow this bread to cool completely before cutting. It might seem like it is not done at first, but it comes together! For full size loaf. Bake on 350 for 1 hour and 15 mins. Oven times will vary. If you are baking with the small loaves at 325 temp, it will take approximately 1 hour and 30 mins-40mins. CHOCOLATE CRINKLE COOKIES: Ingredients: 1½ cups sugar 1 cup unsweetened cocoa powder ½ cup vegetable oil 4 large eggs 1 tsp vanilla extract ¼ tsp salt 2 cups all-purpose flour 1½ tsp baking powder (sifted) 1 cup powdered sugar Instructions: Mix sugar, cocoa powder, and vegetable oil in a large bowl. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and salt. Gradually add sifted flour and baking powder, mixing until fully combined. Chill the dough in the refrigerator for at least 2 hours or overnight. Preheat oven to 350°F (175°C). Place powdered sugar in a bowl. Scoop about 1½ tablespoons of dough, roll into a ball, and coat in powdered sugar. Flatten each ball slightly with the back of a cup and place on a baking sheet with parchment paper. Bake for 12 minutes. Tip: Let cookies cool before serving for the best texture! ALMOND THUMBPRINT COOKIE: Ingredients For the Cookie Dough: 2 cups all-purpose flour ¼ teaspoon salt 1 cup unsalted butter (room temperature) ⅔ cup granulated sugar ½ teaspoon almond extract ½ cup seedless raspberry jam OR JAM OF YOUR CHOICE. For the Glaze: 1 cup powdered sugar 2–3 teaspoons water (adjust for drizzling consistency) ½ teaspoon almond extract Instructions Prepare the Dough: In a small bowl, whisk together flour and salt. Set aside. In a large mixing bowl, beat butter, granulated sugar, and almond extract on medium speed until light and creamy, scraping the bowl as needed. Reduce speed to low and gradually add the flour mixture until fully blended. Cover and refrigerate the dough for 1 hour. Shape and Fill Cookies: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Shape dough into 1-inch balls and place them 2 inches apart on the prepared sheet. Keep unused dough refrigerated. Press a small indentation in the center of each ball (use your smallest finger). Fill each indentation with ¼ teaspoon of raspberry jam. Bake: Bake for 11–15 minutes, or until edges are lightly browned. Let cookies cool on the pan for 1 minute before transferring to a wire rack. Cool completely. Make the Glaze: In a small bowl, whisk powdered sugar, water, and almond extract until smooth. Adjust water for drizzling consistency. Drizzle glaze over cooled cookies and let them set. Enjoy! REINDEER POOP: Get ready for some holiday giggles with this fun treat we call Reindeer Poop! Don’t let the name fool you—it’s festive and delicious! Start with those peanut butter-filled pretzels, melt a block of chocolate almond bark in the microwave according to package directions , and give each pretzel a chocolate bath. While the chocolate is still wet, sprinkle on some holiday magic with your favorite festive sprinkles. It’s the perfect quick and easy recipe to make with kids, and trust me—it’s a hit with everyone! Black cooking gloves: https://amzn.to/49iBmTv MY AMAZON : https://www.amazon.com/shop/acharming... Sign up for our newsletter! Our website: https://www.acharmingabode.com Follow me on Social Media:   / acharmingabode     / acharmingabode   **My links are affiliate links. I may receive a small commission when you purchase through my links at no additional cost to you! THANK YOU SO MUCH FOR YOUR SUPPORT!