Holiday Recipes
BY PRIYANKA CHIDAMBARAM '24
The holiday season is right around the corner, and you know what that means—it’s time for holiday baking! To begin, we are going to start off with a viral TikTok recipe: The Hot Chocolate Bomb. As someone who spends 90% of my time cooking and eating, believe me when I say that these are absolutely delicious.
Hot Chocolate Bombs:
Ingredients
Equipment
Steps
The next recipe is a family favorite. When I was 5, I got to help my dad make these for the first time, and they turned out amazing. These are called 7 Layer Wonder Bars, a sweet, scrumptious treat, perfect for dipping in hot chocolate while curled up in front of the fire.
7 Layer Wonder Bars:
Ingredients
Steps
My family and I have made so many memories while baking this bar and it will forever be my favorite food. We are now going to finish off with a Christmas classic, sugar cookies. I mean who doesn’t love a good cookie?
Classic Christmas Sugar Cookies (from Sally’s Baking Addiction)
Ingredients
Steps
And with these three recipes, you will be guaranteed a magical Christmas. Merry Christmas and happy holidays!
Hot Chocolate Bombs:
Ingredients
- 24 ounces (680g) semi-sweet chocolate bar
- You can use candy melts if you're using a silicone mold, but they don't taste as good.
- 1 cup (50g) mini marshmallows
- 6 tablespoons (88g) hot chocolate mix
Equipment
- Thermometer
- 2 ½ inch sphere mold (silicone or acrylic)
Steps
- Finely chop your chocolate using a sharp chef's knife.
- Place the chocolate into a bowl and heat for 30+ seconds.
- Repeat this process until the chocolate is ALMOST but not fully melted. Never heat for longer than 15 seconds at a time and never go above 90 F˚.
- Heat again for 15 seconds and stir again.
- Stir the chocolate, moving the chocolate on the outside towards the center.
- Make sure your molds are clean by polishing them with a paper towel.
- Paint a thin layer of chocolate into the molds and refrigerate for 5 minutes.
- Paint a second coat of chocolate over the first, paying special attention to building up the rim of the sphere. Refrigerate for 5 minutes.
- Take your chocolate out of the molds and fill with 1 tablespoon of hot cocoa mix and marshmallows
- Pipe some melted chocolate around the rim of one hemisphere and attach a second hemisphere on top. Press gently to seal.
- Use a gloved hand to wipe away the excess chocolate or simply roll the chocolate sphere in some sprinkles to finish the look.
- To enjoy: place the ball in very hot milk or water. If your liquid isn’t hot enough, the ball won’t melt.
The next recipe is a family favorite. When I was 5, I got to help my dad make these for the first time, and they turned out amazing. These are called 7 Layer Wonder Bars, a sweet, scrumptious treat, perfect for dipping in hot chocolate while curled up in front of the fire.
7 Layer Wonder Bars:
Ingredients
- ½ cup unsalted butter
- 1 ½ cups graham cracker crumbs
- 1 cup semisweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped walnuts
- 1 can (14 ounces) sweetened condensed milk
- 1 ⅓ cups coconut shreds
Steps
- Preheat the oven to 350 degrees F (180 degrees C).
- Place butter in a 13 x 9-inch pan and melt in the oven. Swirl to coat bottom and sides with butter.
- Spread graham cracker crumbs evenly over the bottom of the pan. Start adding layers on top of the crumbs: first chocolate chips, butterscotch chips, then walnuts. Pour condensed milk over nuts. Sprinkle coconut over condensed milk, then bake until golden brown and let cool before cutting.
My family and I have made so many memories while baking this bar and it will forever be my favorite food. We are now going to finish off with a Christmas classic, sugar cookies. I mean who doesn’t love a good cookie?
Classic Christmas Sugar Cookies (from Sally’s Baking Addiction)
Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/4 or 1/2 teaspoon almond extract (optional, but makes the flavor outstanding)*
- Royal Icing or Easy Glaze Icing
Steps
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. The dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
- Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. Use more flour if the dough seems too sticky. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
- Lightly dust one of the rolled-out doughs with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
- Once chilled, preheat the oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it– see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with the 2nd piece of dough.
- Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. I Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
- Decorate the cooled cookies with royal icing or easy glaze icing. Feel free to tint either icing with gel food coloring. No need to cover the decorated cookies as you wait for the icing to set. If it’s helpful, decorate the cookies directly on a baking sheet so you can stick the entire baking sheet in the refrigerator to help speed up the icing setting.
- Enjoy cookies right away or wait until the icing sets to serve them. Once the icing has set, these cookies are great for gifting or for sending.
And with these three recipes, you will be guaranteed a magical Christmas. Merry Christmas and happy holidays!