It’s party time around here in our wonderful OMHG community, and I want to take this time to talk about food. Yes, I want you to think about delicious goodies and share them with us! I totally believe that the holiday season is the time of the year when you can eat pretty much every dessert that you want and never gain a pound!
Here’s the recipe to one of my favorite holiday drinks…
- Ingredients: apple cider, whipped cream and caramel syrup
- Process: pour apple cider into a microwave safe mug, heat for about a minute, load the cup with whipped cream and finish it off with a good amount of caramel syrup
- Drink while hot, finish, and repeat (as many times as you want)
I’m going to be totally honest and say that I can’t cook worth to save my life, but I still collect recipes for my husband to try. I would love it if you would share some of your favorite holiday desserts! And don’t forget to download the recipe cards – the recipe cards are editable so you can just enter your recipe and then print.
Here’s to a wonderful and yummy-filled holiday season!
Click here or the recipe cards up top to download your own and be sure to share your favorite treats in the comments!
Peppermint Bark! Love it.
I love making my dairy free & gluten free Jamaican Spiced Coconut Pumpkin Pie! This is serious yummy, yum, yummy, YUM, YUM!
1 15 oz can pumpkin puree (I bake a pumpkin instead)
1 1/4 cup unsweetened coconut milk (do not use non-fat!)
3/4 cup packed light brown sugar
1 tsp ground ginger
3/4 tsp ground cinnamon
1/2 tsp salt
1/8 tsp freshly grated nutmeg
4 large eggs, at room temp
2 Tbsp. spiced rum (or regular rum)
1 blind baked piecrust
Position a rack in center of the oven, set a heavy-duty rimmed baking sheet on rack and heat to oven to 425 degrees F
In large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the piecrust.
Put the pie on the heated baking sheet. Bake for 10 min. and then reduce the oven temp to 350 degrees F. Bake until the center of the pie no longer wobbles when the pan in nudged (a slight jiggle is fine), an additional 45-55 minutes.
Transfer to rack and cool completely before serving. The pie can be stored at room temp for up to 2 days.
Nanako that sounds SO good! I’ll have to make it the next time my father in law comes over-he has Celiacs and I always struggle to bake things he can eat!
@natalie, one word: “Wowza!” Trying not to drool all over my keyboard as you describe the deliciousness in detail! Looks so yummy! Thank you for sharing!
@Nanako – That does sound soooo yummy! I LOVE anything pie related!
@Jess – I made a gluten free crust using King Arthur’s all purpose gluten free flour. There are specific instructions that you have to follow (like putting it in the fridge for 1 hr or more). I skipped the pie weights step with near fatal consequences – if you don’t use pie weights, I’d be sure to poke the crust with a fork before baking. Here’s the recipe:
@Joy – I was shocked at how delicious this recipe was! You can also put the filling in small ramekins and bake without the crust for a pudding treat!
Anything with eggnog 😉 Those are darling printables, btw!
@donaville, Thank you so much!!! You know, my husband’s family is really into eggnog but I haven’t really tried it… Will have to try it this year 🙂
Cute recipe cards! My favorite Christmas cookies to make are Candy Cane Kisses cookies. SO good! It’s hard to note eat all of the kisses before baking.
Thank you, Tara! I’m addicted to Candy Cane Kisses!!! How did you know? Will go and get all the items needed for this recipe ASAP!
You will need:
21g of gelatin
2/3 cup of syrup (we recommend Lyle’s golden syrup, but you could use maple or corn syrup)
2 cups of granulated sugar
A pinch of salt
Up to 2 cups of icing sugar
1-3 tablespoons of flavour (we add 1 tbsp of vanilla extract and 2 tbsp of Southern Comfort)
Combine the gelatine and 1/2 cup of cold water in a bowl. Stir and leave to sit for 10 minutes.
In a pot combine the sugar, 1/4 cup of water and the syrup, and carefully bring it to a boil.
When it begins to boil, remove the pot from the heat and add the gelatine and water mixture. Whisk well for 15 minutes – ideally with an electronic whisk as it’s very hard work to try and do it by hand!
Add the pinch of salt and the 1-3 tablespoons of flavours and stir.
Line a baking sheet with parchment paper, coat it with icing sugar, and then pour the mixture onto the sheet. Once poured, sprinkle the top with more icing sugar.
Sit at room temperature for 4 hours (and avoid temptation to taste!).
After 4 hours, dust your knife and storage container with icing sugar to avoid sticking. Lift the parchment paper out of the tray and place on your cutting surface. Trim the marshmallows to size and dust them lightly with icing sugar before storing them.
They are great on their own, or on top of a mug of hot cocoa! Enjoy!
@Sarah! Oh wow! I love the “avoid temptation to taste” part! It sounds so yummy that it would take all of my will power to resist! 🙂 Thank you for sharing this recipe!!!
Yum! We are totally making these tomorrow Sarah, picked up all the stuff at the store today! Thank you so much for sharing everyone, definitely planning a long distance cookie swap next year….or you could just come up here for the wedding:)
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