The holidays came early this year! We’re celebrating our 12 Days of Holiday Cookies in full force with our friends at Kerrygold, C&H Sugar, Wolf Gourmet, Simply Organic, Valley Fig, Good Cook, Eagle Brand, and Kana to bring you 12 days of epic giveaways! Starting December 1st through December 12, we’re sharing 12 holiday cookie recipes on Instagram, each one a must-bake favorite. From beautiful royal iced cookies to perfectly rolled rugelach, these recipes deliver the sweet festive cheer bakers crave. 

Iced Gingerbread Cutout Cookies

Is there a more classic holiday cookie than the gingerbread cutout cookie decorated with icing? With the quintessential blend of warm spices and a spritz of lemon zest to brighten the flavor, these cookies might become your new go-to.

Mocha Rugelach

These light and flaky pastries, popular among American and European Jews, get a rich chocolate espresso filling for a twist on the jam-filled classic. Cream cheese is the secret to these incredibly tender cookie crescents, and the sweet- bitter combination of dark chocolate and espresso powder in the filling makes for a delicately delicious treat.

Peppermint Nanaimo Bars

Blending the flavors of a wintry mocha with a Canadian classic, these Nanaimo bars receive a boost from an espresso-spiked ganache, a dose of peppermint extract, and a lightly spiced cinnamon filling. At the base, rich macadamia nuts and sweet coconut flakes add a satisfying element of chew.

Star of David Cookies

Royal icing cookies get a warmly spiced, buttery twist in this take on a classic. The citrusy, herbal hit of cardamom is balanced with the rich, nutty flavor of browned butter. Decorated as bright, glittering stars, these cookies are sure to be showstoppers.

Chocolate-Dipped Macaroons

With just a touch of aromatic orange zest mixed in with the creamy condensed milk and flaked coconut base, these classic macaroons pair notes of chocolate and citrus within their sweet snowball packages.

Pinwheel Cookies

If you are feeling entranced by the perfectly sweet, hypnotizing swirl of these Fig Pinwheels, that sensation is completely normal. Just wait until you take your first bite. This simple slice-and-bake cookie boasts a buttery dough filled with nature’s candy—a filling made from dehydrated figs lightly sweetened with orange juice.

Pressed Marzipan Thumbprint Cookies

These thumbprints are light and bright like the fresh fallen snow of winter and ornate enough to rival even the loveliest snowflake. The buttery, shortbread-like cookies get a spike of homemade almondy Marzipan, and a dollop of white chocolate filling adds the perfect hint of sweetness to round out their flavor.

Red Velvet Peppermint Cookies

Dipped in smooth white chocolate and finished off with soft peppermint candies, these chewy red velvet cookies are sure to satisfy your holiday sweet tooth.

Sugar Cookie Wreaths

Is it really the holidays if you don’t have festive sugar cookies? These classic cookies are topped with an elegant Royal Icing wreath that’s easier to create than you might think. Follow our step-by-step decorating guide and you’ll be decking the halls with these jolly cookies in no time. 

Glazed Fruitcake Cookies

Studded with candied fruit and spiked with rum, these Glazed Fruitcake Cookies are the from-scratch version of our editor-in-chief, Brian Hart Hoffman’s grandfather’s cookies. We finished them off with a Rum Drizzle to make them extra merry. From our family to yours, these cakey cookies are sure to become a part of your own holiday traditions.

Chocolate Linzer Cookies

These gorgeous cocoa-rich Linzer cookies receive a sweet boost from both brown sugar and granulated sugar. Sandwiched together with a tangy Cream Cheese Frosting, the cookies get a final snowy dusting of confectioner’s sugar for a wintry holiday finish.

Spiced Cranberry White Chocolate Blondies

Don’t be a square this holiday season. We spruced up the traditional blondie formula with some spices, white chocolate, and cranberries. Topped with a velvety White Chocolate Frosting, these bars will be on your to-bake list all year long.

The post 12 Days of Holiday Cookies 2021 appeared first on Bake from Scratch.

The most wonderful time of the year is finally here, and with it, our December Bundt of the Month, the jolly and joyous Vanilla-Peppermint Swirl Bundt Cake! Like the swirls of a candy cane, this red-hued beauty holds a magical surprise in its center. To create the magnificently marbled interior of this Bundt, one base batter is split into two and then layered one upon the other, with one colored red and brightly flavored with peppermint extract and the other delicately flavored with vanilla. The resulting cake is deliciously moist and tender, not to mention incredibly festive in flavor. Baked in Nordic Ware’s newest pan, the Let It Snow Bundt® Pan, the outside of this cake is just as merry and bright as its striped interior. Dusted with finely crushed soft peppermint candies, this cake will sparkle just like a dusting of freshly fallen snow.

Looking for more Bundt inspiration? Sign up for the Bundt of the Month Club here and get baking today!

Convert This Recipe Into Bundtlettes

These sweet Bundtlettes are the answer to all your single-serving needs, regardless of whether you decide to save them all for yourself or share with family and friends. Follow the recipe below for perfectly portioned Vanilla-Peppermint Swirl Bundtlettes.

Bundtology

Our Bundtologists share their expert tips to help master our December Bundt. Click the image to enlarge. Note that each of these tips is specific to this recipe and the Let It Snow Bundt® Pan. Results may vary for other recipes and other pans.

The post Vanilla-Peppermint Swirl Bundt Cake appeared first on Bake from Scratch.

The galette des rois, or French king cake, is a traditional French pastry made to celebrate the Christian feast day of Epiphany on January 6, commemorating the day the three kings arrived to visit the infant Jesus. Combining an incredibly easy recipe for rough puff pastry and a simple almond filling, these beauties will make you the reigning champion of puff pastry. We also show you how to rule those gorgeous regal patterns with just a few simple cuts.

Pattern Perfection

A simple guide to scoring an elegant herringbone pattern

1. To create a traditional scalloped edge, using your fingertip, press down dough edge; using the back of a small knife, simultaneously make a notch just to the side of your fingertip as if marking its location. Move fingertip to other side of notch, and repeat procedure all the way around edge. 

2. Using a small knife, score 3 evenly spaced parallel lines across top to create 4 columns. (Be careful not to cut through pastry.) Score evenly spaced diagonal lines all the way down one column.

3. In adjacent column, score diagonal lines that mirror your first set to create a slight “V” shape. Repeat procedure in outer columns, only scoring up to ¼ inch from dough edges. (The “V” shape will be reversed.) Brush tops with egg wash, being careful not to let egg wash drip down sides. Cut 5 to 6 small slits discreetly in scored design to allow steam to escape.

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Don’t settle for ordinary tomato soup. This Creamy Tomato Basil Soup is made with herb seasoned tomatoes and just the right amount of heavy cream. Topped with Parmesan cheese, it’s begging to be served alongside a loaf of crusty bread for soaking up every last drop. 

I was definitely in the mood to make soup for dinner.

There’s something about sitting down to a big bowl of steaming hot soup that warms the soul, no matter what kind of day you’ve had.

SAVE THIS EASY TOMATO SOUP RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This Homemade Chicken Noodle Soup is usually my go-to for an easy comforting soup. Now, I’m adding today’s Tomato Basil Soup into the rotation too.

Some tomato soups can be on the blander side, especially made without fresh tomatoes. And the watery stuff that comes from a can? No thank you.

THIS tomato soup, though? It’s anything but boring or bland.

Decadently creamy and full of fragrant Italian herbs, every bite of this soup is better than the last. Using fresh basil brightens up the tangy taste of crushed tomatoes, giving the soup a fresh-from-the-vine flavor. No one will suspect you didn’t use fresh tomatoes!

The first time I made this soup I served it just as is, leaving a few chunks of tomato to give it some texture. When I made it again, I used my immersion blender to puree the tomato to smooth perfection.

It’s delicious both ways, depending on which consistency you prefer. Whether or not you choose to blend is up to you!

What do I need to make Creamy Tomato Soup?

Here are the ingredients I used to make the best ever tomato basil soup.

• canned rushed tomatoes – I recommend the kind seasoned with oregano, basil and garlic
• heavy cream
• milk
• celery
• carrots
• onion
• fresh basil and rosemary
• dried oregano
• grated Parmesan cheese 
• cooked bacon –optional, but amazing crumbled on top!

 Can I freeze this soup?

Cream based soups tend not to freeze well. The milk will separate from the other ingredients creating a grainy, off-putting texture.

This Tomato Basil Soup is best enjoyed within 3 days. Store leftovers in the fridge and reheat them on the stove or in the microwave.

Like many soups, I actually find it tastes even better the next day!

No soup meal is complete without a side of bread. My Homemade Italian Bread Recipe pairs perfectly with tomato soup.

If biscuits are more your thing, bake up a batch of Asiago Herb Biscuits to serve with your meal. That sounds like my idea of a perfect fall or winter dinner.

Soup Recipes

Served as a starter, a side or the main event, a good bowl of soup makes the whole table happy.

Once you’ve gobbled up every last bite of your homemade Creamy Tomato Basil Soup, add this Bacon and Tortellini Zuppa Toscana to your next dinner menu. It’s made in one pot and tastes better than the restaurant versions.

For soup with a Greek twist this Avgolemono Soup is sure to impress. Or stick with the classics and make a big pot full of Chicken Noodle Soup for the family. Canned soups just can’t compete with the ones you make from scratch with love.

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This recipe was slightly adapted from Dashing Dish.

Creamy Tomato Soup flavored with basil, garlic and onion is easy to make and good enough to turn even tomato skeptics into believers. Don’t forget extra bread for dipping!

Print

Creamy Tomato Basil Soup

Don't settle for ordinary tomato soup. This Creamy Tomato Basil Soup is made with tomatoes, carrots, celery, and just the right amount of heavy cream. Topped with Parmesan cheese, it's begging to be served alongside a loaf of crusty bread for soaking up every last drop. 

Course Dinners

Cuisine American

Keyword Creamy Tomato Basil Soup, Tomato Soup

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6 people

Calories 277kcal

Author Lynne Feifer

Equipment

• 1 large pot with lid

Ingredients

• 28 ounces crushed tomatoes with basil garlic and oregano
• 28 ounces diced tomatoes with basil garlic and oregano
• 28 ounces low sodium chicken broth
• 1 cup heavy cream
• 1 cup milk I used whole
• 1 cup finely diced celery about 4 stalks
• 1 cup finely diced carrots about 4 medium
• 1 cup diced onion
• ½ cup fresh basil chopped
• 1 teaspoon dried oregano
• 1 teaspoon fresh rosemary minced
• salt and pepper to taste
• Parmesan cheese for topping

Instructions

• In a large pot, combine the cans of tomatoes, chicken broth, cream, milk, celery, carrots, and onion.
• Cook on medium high, covered, for 30 minutes.
• Then turn heat to low and simmer for 15 minutes more.
• Remove from heat and add basil, oregano, rosemary, salt and pepper to taste. For a smoother consistency, use an immersion blender to puree.
• Serve topped with grated Parmesan cheese.

Nutrition

Serving: 1person | Calories: 277kcal | Carbohydrates: 26g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 480mg | Potassium: 1051mg | Fiber: 6g | Sugar: 14g | Vitamin A: 6660IU | Vitamin C: 30mg | Calcium: 199mg | Iron: 4mg

 This post has been updated in format and with pics on 1/6/22. It was originally published on 10/30/13.

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Cinnamon Crunch Cheesecake is packed with the decadent flavors of a cinn-a-bun! Topped with a crunchy cinnamon crumb and a drizzle of caramel, this easy cheesecake recipe delivers crowd pleasing results! 

Who among us can resist the aroma of a fresh baked cinnamon roll?

I use cinnamon buns as my inspiration for all kinds of recipes. Remember this Cinnamon Roll Layer Cake and these Cinnamon Roll Muffins?
Today, we’re bringing all of that cinnamon sugar goodness to another classic dessert: Cheesecake! 

SAVE THIS CINNAMON ROLL CHEESECAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This Cinnamon Crunch Cheesecake takes an easy cheesecake base and packs it with cinnamon roll flavor. To make the cinnamon roll cheesecake even more indulgent, I added a luscious swirl of caramel on top.

If you’re looking for a dessert to make jaws drop, this cinnamon cheesecake is just the ticket!

Ingredients for Cinnabon Cheesecake

For the cheesecake crust, you will need:

• spice cookie crumbs 
• butter
• brown sugar 

For the filling:

• cream cheese
• sugar
• sour cream
• eggs
• vanilla
• flour
• cookie crumbs (the same ones you used for the crust)

And for finishing touch:

• cinnamon sugar
• caramel sauce
• more cookie crumbs!

What kind of cookies are best in this cheesecake crust?

We use iced oatmeal cookies crushed into crumbs. It makes every bite taste like a frosted cinnamon roll. You can use any spiced cookies you like or even cinnamon graham crackers!

How do you store this cinnamon cheesecake?

Cinnamon Crunch Cheesecake should be stored covered in the refrigerator. It tastes best served cold, straight from the fridge!

Can I make this cinnamon crunch cheesecake as bars instead?

Yes, this recipe works as cheesecake bars too! Just add the crust and filling to a square or rectangular baking dish instead.

Once cooled and chilled, slice into squares and serve!

More Tips and Tricks

• Drizzle each slice of cheesecake with more caramel sundae topping before serving!
• The center of the cheesecake should look a bit soft and jiggly when it comes out of the oven. It will continue setting as it cools and chills overnight.
• Don’t forget to spray your springform pan with baking spray to make it easier to remove from the baked cheesecake.

Easy Cheesecake Recipes

Fun fact: this was the first cheesecake recipe I ever made back in the early days of this blog!

After that first cheesecake endeavor, I branched out to explore the wide world of cheesecake flavors! Check out these other beginner-friendly cheesecake recipes next.

• Cookies and Cream Cheesecake
• Caramel Apple Cheesecake Bars
• Mini Peanut Butter Cup Cheesecakes
• Strawberry Cheesecake Bars
• Lemon Meringue Cheesecake
• Pumpkin Nutella Cheesecake
• Blueberry Lemon Cheesecake Bars

Cinnamon Recipes

Cinnamon lovers, you’ve come to the right place. Make your house smell amazing by baking up some of these cinnamon-sugar packed treats.

• Cinnamon Sour Cream Coffee Cake
• Cinnamon Sugar Palmiers
•  Cinnamon Raisin Bread
• Apple Cinnamon Scones
• Cinnamon Sugar Popcorn
• Baked Apple Cinnamon Pancake
• Apple Cinnamon Sweet Rolls 
• Cinnamon Swirl Bread

Cinnamon sugar and caramel make this Cinnamon Crunch Cheesecake the best! Delicious flavor, beautiful presentation and, best of all, easy enough for beginner cheesecake bakers to make! 

Print

Cinnamon Crunch Cheesecake

A creamy cheesecake filling is layered with iced oatmeal cookies, cinnamon sugar, caramel, and topped with more caramel. It's THE perfect cheesecake recipe for cinnamon roll lovers!

Course Dessert

Cuisine American

Keyword Cheesecake, Cinnamon, cinnamon crunch cheesecake

Servings 12 people

Calories 478kcal

Author Lynne Feifer

Equipment

• 1 Mixer
• 1 9-inch springform pan
• 1 rubber spatula
• 1 Offset spatula

Ingredients

For the crust

• 1 ½ cups iced oatmeal cookies finely crushed into crumbs
• ¼ cup butter melted
• 2 tbsp dark brown sugar

For the filling

• 24 oz cream cheese softened
• 1 cup sugar
• ½ cup sour cream
• 4 eggs
• 2 tsp pure vanilla extract
• ¼ cup all purpose flour
• 1 cup finely crushed cookies same cookies as used in the crust
• ¼ cup caramel sundae topping

Cinnamon Sugar

• ¼ cup sugar
• 1 tablespoon cinnamon

Instructions

• Preheat the oven to 325ºF and place a pan of water on the bottom rack.

  Mix together the cinnamon sugar ingredients and set aside.

Cheesecake Crust:

• Mix together cookie crumbs, melted butter and brown sugar in a small bowl. Press the mixture into the bottom of an 9-inch spring form pan. Then spray the sides of the pan with cooking spray. Set aside.

Filling:

• In a large mixing bowl fitted with a whisk attachment, combine cream cheese, sugar and sour cream and beat on medium speed until smooth approximately 4-5 minutes, scraping down the sides and also bottom of the bowl at least twice during the process.
• Add the eggs, vanilla and flour and beat on medium speed until thoroughly combined, about 3 minutes.

Assembly:

• Spoon 1/3 of the filling into the pan and sprinkle 1/3 of the cookie crumbs. on top. Drizzle with caramel sauce and sprinkle 1/3 of the cinnamon/sugar mixture over the whole layer.
• Repeat layers two more times until all ingredients have been used.
• Bake for 50-55 minutes or until cheesecake pulls away from the sides about 2 inches and is slightly wiggly in the middle.

  Turn the oven off, leaving the door slightly open and allow the cheesecake to cool enough so that it can be removed from the oven with the use of oven mitts.

• Allow to cool to room temperature and then refrigerate overnight. Slice and drizzle with more caramel sauce if desired before serving. Enjoy!

Nutrition

Serving: 1person | Calories: 478kcal | Carbohydrates: 49g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 380mg | Potassium: 208mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1025IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg

This post was originally published 6/28/11. It has been updated in format and with pictures on 1/13/21

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