The Holidays are here! It’s time to decorate, celebrate, and spice the holidays up with recipes your family and friends won’t forget. The holiday season gives the gift that keeps on giving with ingredients like ginger, peppermint and chocolate… the holiday essentials. These recipes are familiar, but you can serve them with extra holiday flair. Impress your guests this holiday season with quality recipes that are sure to bring cheer!

Gingerbread spice cake

Ingredients: 

• 1/2 cup of unsalted Butter
• 2 1/2 cups of flour
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground cloves
• 1/2 cup of white sugar
• 1 large egg
• 1 cup of molasses
• 1 teaspoon ground ginger
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon salt
•  1 1/2 teaspoons baking soda

Steps:

1. First, preheat the oven to 350 degrees and grease and flour a nine inch baking sheet.
2. Beat butter in a large bowl with an electric mixer until smooth and creamy. Add sugar gradually in small increments, and beat until light and fluffy for about three minutes. Next, add in the egg and molasses and beat until smooth.
3. In a separate bowl sift flour, baking soda, cinnamon, ginger, cloves and salt. Gradually add a 1/3 cup of the flour mixture into the molasses, mixing after each addition. Make sure it is well incorporated.
4. Mix in water until smooth, then transfer into cake pan.
5. Bake in the oven for 30 minutes. Insert a toothpick into the center of the cake (it should come out clean). Remove the cake from the oven.
6. Allow gingerbread to cool in the pan before serving.

White Chocolate Peppermint Bark 

Peppermint bark is an easy holiday dish that can be whipped up in no time with just 4 simple ingredients. It’s the perfect Christmas classic to begin the holiday season.

Ingredients: 

• 8 ounces dark or semi-sweet chocolate chips
• 8 ounces white chocolate chips
• 1/2 teaspoon peppermint extract
• 2 candy canes, crushed

Steps: 

1.  Line an 8×8 dish with parchment paper making sure the liner is smoothed down.
2. In a bowl, melt the chocolate chips for a minute. Remove and stir together with a spoon. The chips should melt after a few stirs but if not, microwave in 15-second increments until melted.
3. Pour into the bottom of the baking dish or on the cookie sheet and spread to cover. Place in your fridge for 5-7 minutes to set temporarily. You don’t want it to set longer than this or else the layers of chocolate may separate once hardened.
4. Melt the white chocolate for 1 minute in the microwave. Remove and stir vigorously until the white chocolate is melted and creamy. If not, microwave for another 15 seconds then stir again. White chocolate can seize up very easily so work carefully with it. Stir in the peppermint extract. Allow the chocolate to cool for 1 minute.
5. Remove the slightly hardened chocolate from the fridge, then pour the white chocolate over the chocolate in the baking dish/cookie sheet.
6. Sprinkle with the crushed candy canes. Place in the fridge until set, about 30 minutes. Remove and peel back from the parchment paper, and break it apart into pieces when you’re ready to serve it.
7. Store in the fridge in an airtight container.

Peppermint bark cookies 

Sweeten the holiday season and spread some cheer with these irresistible Christmas peppermint bark cookies. Peppermint bark is the Christmas candy we can’t wait to get our hands on every holiday season. These cookies are an easy holiday dessert that doubles as a perfect homemade gift.

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups peppermint bark, divided
• 1 cup semi-sweet chocolate chips

Steps:

1. Preheat oven to 350 degrees F. Line a large baking sheet with a baking mat or parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Then set aside.
3. Using a stand mixer, cream the butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in 1 ½ cups of chopped peppermint bark.
   
4. Form the cookie dough into balls using about 2 tablespoons of dough. Place on the prepared baking sheet, about 2 inches apart. Sprinkle with flaked sea salt.