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Our Top 5 Pies for the Holiday Season

Get a slice of the pie action this holiday season! We’re baking the best produce the season has to offer, as well as some of our favorite sweet, nutty fillings between layers of flaky, buttery dough. From the classic sweet potato pie, to a twist on the standard pecan pie, we’ve got you covered. These pies will bring just the right amount of warmth to your wintry holiday celebrations!

turtle brownie pie

  1. Turtle Brownie Pie

Combining the pleasures of a molten brownie with a flaky piecrust, this Turtle Brownie Pie is a masterclass in decadence. Finished with a rich pour of dulce de leche, don’t expect there to be any leftovers of this delicious chocolate dessert. 

 

Sweet Potato Pecan Pie

2. Sweet Potato Pecan Pie

Our Sweet Potato Pecan Pie is a beautiful mash-up of two favorites. This pie is a pecan studded sweet potato pie packs the best of both southern desserts into one slice.

 

Brown Sugar-Peanut Pie

3. Brown Sugar-Peanut Pie

Why do pecans get to have all the fun? This Brown Sugar–Peanut Pie is a cinch to stir together with ingredients you likely already have in your pantry. Even with a sweet brown sugar filling bursting with honey, orange zest, and bourbon, classic salted cocktail peanuts steal the show.

 

Pear and Honeyed Goat Cheese Galette

4. Pear and Honeyed Goat Cheese Galette

It’s time to up your galette game. This buttery beauty is great for breakfast or cocktail hour. A sugared golden crust encircles warm, tangy goat cheese topped with sweet Bosc pears, which bake into a deep rustic hue. Thanks to the layered pears, the gorgeous design is effortless and accentuates the fruit’s natural shape.

 

pecan hand pies

5. Pecan Hand Pies

These hand pies are exceptional for a number of reasons. First, they’re loaded with a gooey Pecan Pie Filling that reminds you of a sweet, melted praline. Second, it’s encased in a rough puff dough that is a snap to pull together but still lusciously laminated. Third, they’re perfectly portioned and portable. This is the Thanksgiving dessert you’ve been waiting for.

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Our Top Thanksgiving Make-Ahead Bakes

Anyone who has ever been tasked with making Thanksgiving dinner knows that prep work is an essential part of the puzzle. Anything that can be made ahead of time, should. Make your life a little easier on Thanksgiving day by making some of these beautiful bakes ahead of time. These bakes can either be made completely and stored, or prepped partially in the days leading up to the big celebration.

 

Pecan Pie Cake

1. Pecan Pie Cake

Combining the beloved flavor of a pecan pie with the delicate texture of a 1-2-3-4 layer cake, this cake offers the best of both desserts. Hidden beneath a generous coat of Brown Sugar Buttercream is a moist brown sugar cake and a Pecan Pie Filling that’ll immediately call to mind your favorite deep-dish dessert.

 

Crescent Rolls

2. Crescent Rolls

Is there any roll that sets the scene for a convivial dinner better than a breadbasket piled high with buttery crescents? If you’re anything like us, you and the crescent go way back. Dressed up with sea salt, this roll’s timeless shape and versatility make it a family favorite as well as a busy baker’s go-to recipe. (The dough can be made ahead for a worry-free addition to the dinner table.)

 

Sweet Potato Muffins

3. Sweet Potato Muffins

These soft sweet potato-packed muffins are complemented by a crunchy oat and walnut streusel while the sweet heat of cinnamon and nutmeg add a cozy level of spice.

 

Creamy Spinach Galette

4. Creamy Spinach Galette

Fresh baby spinach and an aromatic cheesy crust prove a winning combination in our Creamy Spinach Galette. And, if you’re looking for more shareable treats perfect for the holidays, be sure to check out our “Movable Feast” feature in our November/December 2021 issue.

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12 Days of Holiday Cookies 2021

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

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

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

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

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

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

Fig Pinwheels

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 CookiesPressed 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

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

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

glazed fruit cake 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

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

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.

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Vanilla-Peppermint Swirl Bundt Cake

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!

vanilla-peppermint swirl bundt cake

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Vanilla-Peppermint Swirl Bundt Cake
 

Makes 1 (10-cup) Bundt cake
Ingredients
  • 1⅓ cups (303 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • 5 large eggs (250 grams), room temperature
  • 1 large egg yolk (19 grams), room temperature
  • 2⅔ cups (333 grams) all-purpose flour
  • 1¼ teaspoons (3.75 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking powder
  • ½ cup (120 grams) plus 1 teaspoon (5 grams) room temperature water, divided
  • ⅓ cup (80 grams) sour cream, room temperature
  • 4 teaspoons (8 grams) unsweetened cocoa powder, sifted
  • 2½ teaspoons (12.5 grams) red liquid food coloring*
  • ¾ teaspoon (3 grams) peppermint extract
  • 1 teaspoon (6 grams) vanilla bean paste
  • Garnish: finely crushed soft peppermint candies (see Notes)

Instructions
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs and egg yolk, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, salt, and baking powder. In a small bowl, whisk together ½ cup (120 grams) room temperature water and sour cream. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. Place half of batter (about 3½ cups or 770 grams) in another medium bowl; fold in cocoa, food coloring, and peppermint extract until well combined. Fold vanilla bean paste and remaining 1 teaspoon (5 grams) room temperature water into remaining batter until well combined.
  4. Thoroughly spray a 10-cup Bundt pan with baking spray with flour. Dollop and gently spread one-third of red batter (about 1 cup or 257 grams) in bottom of prepared pan; top with one-third of vanilla batter (about 1 cup or 257 grams), dolloping and then gently spreading to edges of pan in an even layer. (It’s OK if it’s not perfect; if batters start to smudge together, wipe your utensil clean and continue spreading.) Repeat procedure twice until all batter is used. Vigorously tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake for 50 minutes. Rotate pan, and bake until a wooden pick inserted near center comes out clean, crack in top of cake appears mostly dry, and an instant-read thermometer inserted near center registers 206°F (97°C) to 210°F (99°C), 12 to 20 minutes more. Let cool in pan for 15 minutes. Invert pan onto a wire rack. Gently tap wire rack on counter a few times to help loosen cake; remove pan, and let cake cool completely. Using a small fine-mesh sieve, dust with candies, if desired.

Notes
*We used McCormick Red Food Color.

Notes: To finely crush candy, place in a small resealable plastic bag. Use a rolling pin to pound and crush candy until finely ground.

This Bundt cake may have a small soft spot at the bottom where the warm cake crumbs get compressed when turned out onto the wire rack.

 

Convert This Recipe Into Bundtlettes

bundtlette pan

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.

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Vanilla-Peppermint Swirl Bundtlettes
 

Makes 6 Bundtlettes
Ingredients
  • ⅔ cup (150 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2½ tablespoons (35 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams), room temperature
  • 2 large egg yolks (37 grams), room temperature
  • 1⅓ cups (167 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
  • ¼ teaspoon (1.25 grams) baking powder
  • ¼ cup (60 grams) plus ½ teaspoon (2.5 grams) room temperature water, divided
  • 3 tablespoons (45 grams) sour cream, room temperature
  • 2 teaspoons (4 grams) unsweetened cocoa powder, sifted
  • 1¼ teaspoons (6.25 grams) red liquid food coloring*
  • ¼ teaspoon (1 gram) peppermint extract
  • ½ teaspoon (3 grams) vanilla bean paste
  • Garnish: finely crushed soft peppermint candies (see Notes)

Instructions
  1. Preheat oven to 325°F (170°C).
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 4 to 5 minutes, stopping to scrape sides of bowl. Add eggs and egg yolks, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, salt, and baking powder. In a small bowl, whisk together ¼ cup (60 grams) room temperature water and sour cream. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture, beating just until combined after each addition. Place half of batter (1⅓ to 1⅔ cups or about 384 grams) in another medium bowl; fold in cocoa, food coloring, and peppermint extract until well combined. Fold vanilla bean paste and remaining ½ teaspoon (2.5 grams) room temperature water into remaining batter until well combined.
  4. Spray a 5-cup Bundtlette pan with baking spray with flour. Divide one-third of red batter among prepared wells, dolloping and spreading in an even layer (about 1 tablespoon or 18 grams per well); top with one-third of vanilla batter, dolloping and spreading in an even layer (about 1 tablespoon or 18 grams per well). (It’s OK if it’s not perfect; if batters start to smudge together, wipe your utensil clean and continue spreading.) Repeat procedure twice until all batter is used. Vigorously tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake until a wooden pick inserted near center comes out clean, 18 to 24 minutes. Let cool in pan for 15 minutes. Invert cakes onto a wire rack, and let cake cool completely. Using a small fine-mesh sieve, dust with candies, if desired.

Notes
*We used McCormick Red Food Color.

Notes: To finely crush candy, place in a small resealable plastic bag. Use a rolling pin to pound and crush candy until finely ground.

This Bundt cake may have a small soft spot at the bottom where the warm cake crumbs get compressed when turned out onto the wire rack.

 

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.

bundtology

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Mini Galettes des Rois

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.

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Mini Galettes des Rois
 

Makes 5 (4-inch) galettes
Ingredients
  • 1¼ cups (284 grams) unsalted butter, cubed
  • 2¼ cups (281 grams) plus 1½ teaspoons (4.5 grams) all-purpose flour, divided
  • 2⅛ teaspoons (6 grams) kosher salt, divided
  • ½ cup (120 grams) ice water
  • 3 tablespoons (42 grams) unsalted butter, room temperature
  • ½ cup (48 grams) superfine natural almond flour
  • ¼ cup (50 grams) granulated sugar
  • 2 large egg yolks (38 grams), divided
  • ¼ teaspoon (1 gram) almond extract
  • 1 whole almond (optional)
  • 1 teaspoon (5 grams) water, room temperature, plus more for brushing

Instructions
  1. Freeze cubed butter for 30 minutes.
  2. In the work bowl of a food processor, place 2¼ cups (281 grams) all-purpose flour and 2 teaspoons (6 grams) salt; pulse until combined. Add frozen butter; pulse until butter is dime-size. With processor running, add ½ cup (120 grams) ice water in a slow, steady stream just until mixture forms a ball. Turn out dough onto a lightly floured surface; shape into a 6-inch square. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. On a lightly floured surface, roll dough into a 15×7-inch rectangle, lightly flouring surface as needed to prevent sticking. Fold dough in thirds, like a letter, and rotate 90 degrees. Repeat procedure twice. Wrap in plastic wrap, and refrigerate for at least 20 minutes.
  4. Line 2 baking sheets with parchment paper.
  5. Divide dough in half. On a lightly floured surface, roll one half into a 12×9-inch rectangle (about ⅛ inch thick), lightly flouring surface and dough as needed to prevent sticking. Using a 4-inch round cutter, cut 5 circles. Place 2 inches apart on a prepared pan. Repeat procedure with remaining dough.
  6. In a small bowl, stir room temperature butter until creamy. Add almond flour, sugar, 1 egg yolk (19 grams), almond extract, remaining 1½ teaspoons (4.5 grams) all-purpose flour, and remaining ⅛ teaspoon salt; stir until well combined.
  7. Using the tines of a fork, dock 5 dough circles all over. Spread 2 tablespoons (about 30 grams) frangipane on each docked circle, leaving a ½- to ¾-inch border around edges. Place whole almond (if using) in frangipane on 1 circle. Brush dough edges with room temperature water. Top with remaining dough circles, lining up edges and pressing down to seal with bottom circles. Refrigerate for 30 minutes.
  8. Preheat oven to 400°F (200°C).
  9. In a small bowl, whisk together 1 teaspoon (5 grams) room temperature water and remaining 1 egg yolk (19 grams).
  10. 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. Repeat with remaining galettes. Score desired design on top of each galette. Brush tops with egg wash, being careful not to let egg wash drip down sides. Cut 5 to 6 small discreet slits in scored design to allow steam to escape.
  11. Bake for 15 minutes. Rotate pans, and reduce oven temperature to 375°F (190°C); bake until deep golden brown, 10 to 15 minutes more, re-opening slits in tops if needed. Serve warm or let cool completely on a wire rack.

Notes
PRO TIP: In France, it’s tradition to bake a fève (bean) into the galette. The lucky guest to find the fève in their slice got to be roi (king) for the day. Today’s fèves include a range of trinkets and figurines of various sizes, shapes, and materials. For ours, we opted for an edible, affordable, and still very enjoyable almond, but feel free to substitute another favorite nut or piece of dried fruit.

 

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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