Ok ,so I have to admit while I like to cook all year long. I LOVE to bake at Christmas. Yes I am that girl with 15 bags of marshmallows, more chocolate squares than should be allowed, and all the assorted holiday tins from isle 7 in my cart. And that is just the day after thanksgiving trip to walmart.
It’s true meer days into December my kitchen turns into something from a keebler elf factory scene. Which leaves my entire house smelling amazing ,and my door bell ringing more often than usual from wood be taste testers that were just in the neighborhood. And while I might throw some extra flour in my hair and play up the complexity of my fudge recipe, I love every second of it.
So here are some of my favorite easy holiday baking recepies for this year! Put some in a tin for unexpected guest gifts or just eat them for yourself! As long as someone enjoys them I will be happy.
- 3 cups sugar
- 1 cup vegetable oil
- 4 eggs
- 2/3 cup water
- 1 (15 ounce) can pumpkin puree
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1/2 teaspoon baking powder
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9×5 inch loaf pans.
- In a large mixing, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
- In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans.
- Bake in preheated oven until toothpick comes out clean, about 1 hour.
- 3 cups semisweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1/4 cup butter
- 1 cup chopped walnuts (optional)
- Place chocolate chips, sweetened condensed milk, and butter or margarine in large microwaveable bowl. Zap in microwave on medium until chips are melted, about 3-5 minute, stirring once or twice during cooking. Stir in nuts, if desired.
- Pour into well-greased 8×8-inch glass baking dish. Refrigerate until set.
- Line a large jellyroll pan with heavy-duty foil.
- Place white chocolate in a microwave-safe bowl. Heat in microwave on medium setting for 5 to 6 minutes. Stir occasionally, until chocolate is melted and smooth.
- Place candy canes in a plastic bag, or between two pieces of waxed paper. Using a mallet or rolling pin, break the candy canes into chunks. Stir peppermint into melted white chocolate. Spread evenly in pan, and chill until set, about 1 hour. Break into pieces by slamming pan on counter.