As the Holidays near and the weather turns cold our thoughts turn to holiday entertaining and baking. While Christmas celebrations may look and feel different for many of us this year you can still partake in delicious holiday treats. So whether you prefer sweet or savoury we’ve included a few staff favourite recipes to inspire you! A gift of holiday treats also makes a great gift for family and friends alike to let them know you’re thinking of them this holiday season!
Here’s one of Dana’s tried and true favourites!
5 Ingredient Cranberry Brie Cinnamon Puff Pastry Swirls
1 sheet frozen puff pastry, thawed
3 tablespoons salted butter, melted
6 ounces Brie cheese, rind mostly removed and finely diced
¾ cup dried cranberries
2-4 tablespoons cinnamon sugar, using more or less to taste.
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Unroll the puff pastry on a clean work surface. Brush the pastry with 1 tablespoon melted butter and then sprinkle with 1-2 tablespoons cinnamon sugar. Sprinkle the diced brie and cranberries evenly over the pastry.
- Starting at the long end, roll the pastry up as tightly as possible (like a cinnamon roll). Brush the roll with the remaining melted butter and then sprinkle the roll with cinnamon sugar to coat. Using a sharp knife, cut into 16 swirls.
- Place the swirls on the prepared baking sheet and bake 15-25 minutes or until the cheese is bubbly and the pastry golden, these are a little messy. Allow to sit on the pan about two minutes and before transferring to a serving plate. Serve warm.
For those of you with a sweet tooth, Darcie found this favourite for you to try!
40 prepared tart shells (prepared or homemade)
1 (14 ounce) can sweetened condensed milk
1 cup brown sugar
1 cup margarine
4 tablespoons corn syrup
1 teaspoon vanilla
40 chocolate melting wafers, 1 for each tart
- Bake tart shells according to directions.
- Break up pecan pieces and place a small amount in each tart shell.
- *You can make the filling fill more tart shells if you use more pecans* Melt margarine in a saucepan and then add the rest of the ingredients.
- Bring to a boil, stirring a few times with a whisk.
- Let boil for 2 minutes.
- While mixture is still hot fill tart shells and top with 1 chocolate melting wafer or a few chocolate chips. **or melt chocolate in a ziploc bag, cut off one end,and drizzle over tarts**.
- Cool and enjoy!
- These also freeze well. Place cooled tarts in a Tupperware container or a ziploc bag. (You can use wax paper to separate the layers if desired) Label and Freeze. To serve: remove tarts from container and let come to room temperature and then enjoy!
Looking for a salty snack…Dana recommends this savory mix ..
Everything Ranch Cheese & Pretzel Snack Mix
3 cups salted mini pretzel twists
3 cups mixed Chez-Its and Goldfish crackers
2 cups Rice Chex Cereal
6 tablespoons salted butter, melted
1 tablespoon Worcestershire Sauce
2 tablespoons raw sesame seeds
1 tablespoons poppy seeds
2 tablespoons dried chives
1 teaspoon dried dill
1-1/2 teaspoons garlic powder
1-1/2 teaspoons onion powder
1 teaspoon each kosher salt and black pepper
- Preheat oven to 300 degrees F.
- In a large bowl, combine the butter, Worcestershire, sesame seeds, poppy seeds, parsley, chives, dill, garlic powder, onion powder, salt, and pepper. Add the pretzels, cheese crackers, and Chex, tossing well for 3-5 minutes or until the mixture is evenly coated. Spread the mix evenly over a rimmed baking sheet.
- Transfer to the oven and bake 30-35 minutes, Toss 1-2 times throughout cooking. Serve, or store in an airtight container for up to 1 week.