Christmas Recipes


I am linking up with Lauren and Kendra for a few days of their 12 Days of Blogging.

I love how each family has their own Christmas recipes that they look forward to every year.

My husband and I make Pad Thai, similar to this recipe, but he tweaks it to match our preferred levels of spice and seasoning. It is always SO good! Growing up my family would go out for Chinese food, so we decided we wanted to make an Asian inspired food our married tradition. We wanted to choose something we could make at home, and we both are slightly obsessed with Thai food, so we found a Pad Thai recipe and tweaked it until we loved it. I look forward to this so much!

I love different family Christmas cookie recipes too, but the ones I made this year are Chocolate Crinkles, Peanut Butter Blossoms, and Cherry Chocolate Blossoms.

Chocolate Crinkles

  • 2 C granulated sugar
  • 3/4 C vegetable oil
  • 3/4 C cocoa powder
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 1/3 C flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • Powdered sugar for rolling
  1. Combine granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt; gradually add to cocoa mixture, beating well.
  2. Cover; refrigerate until dough is firm enough to handle, at least 6 hours.
  3. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
  4. Bake 11 to 13 minutes or until almost no indentation remains when touched lightly and tops are crackled.

Peanut Butter Blossoms

  • 1 3/4 C flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 C butter
  • 1/2 C peanut butter
  • 1/2 C sugar
  • 1/2 C brown sugar (firmly packed)
  • 1 egg (unbeaten)
  • 1 Tbsp milk
  • 1 tsp vanilla
  1. Mix butter, sugar, and peanut butter; gradually blend in dry ingredients and mix well.
  2. Shape by rounded teaspoonful into balls, roll in sugar and place on ungreased cookie sheet.
  3. Bake at 375 for 8 minutes, remove from oven and place chocolate kiss on top, pressing down so cookie slightly cracks.
  4. Return to oven and bake 2-5 minutes longer.

Cherry Chocolate Blossoms

  • 1 C powdered sugar
  • 1 C butter/margarine, softened
  • 2 tsp maraschino cherry liquid
  • 1/2 tsp almond extract
  • 3-4 drops red food coloring
  • 2 1/4 C flour
  • 1/2 tsp salt
  • 1/2 C cherries, drained, chopped
  • Chocolate kisses
  1. Preheat oven to 350.
  2. Combine sugar, butter, cherry liquid, almond extract & food color; blend well.
  3. Add flour and salt; mix well. Stir in cherries.
  4. Shape into 1″ balls, place 2″ apart on ungreased cookie sheet.
  5. Bake for 8-10 minutes until edges are golden brown.
  6. Top each cookie w/ kiss, press down firmly.

This year for Christmas morning I am going to make The Pioneer Woman’s cinnamon rolls too! William grew up eating cinnamon rolls for Christmas and my Mama always made egg casserole, so I thought it would be fun to adapt this well-beloved recipe to be gluten-free and take a tradition from William’s family and make it our own.

What recipes do you make around Christmas?


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