The countdown is on! And it’s so very real. Only 5 days left to go. What is everyone baking this week for the big holiday weekend? I want to share a few things I’m making in case you’re looking for any last minute inspiration. We’re headed to my parent’s on Friday and it’ll be a full house all weekend. My sister is also throwing a Christmas Eve party on Saturday and I’m in charge of ALL the desserts. So this requires massive amounts of Christmas sweets!!
Last week, some girlfriends and I had a cookie exchange. I made a few batches of peppermint mocha cookies to bring along. Since I made so many at once, I decided to drizzle white chocolate on top instead of individually dipping each cookie. If you’re making peppermint mocha cookies this week, they’re fantastic either way! I’ll be making another batch this week for Christmas weekend.
I also made some Christmas sugar cookies. What I love most about this particular sugar cookie recipe is that it uses an easy cookie icing. I simply use a squeeze bottle to ice them. Much easier than royal icing if you’re making dozens and dozens of them this week! The icing sets after several hours too.
The cookies are super soft in the centers, too. Definitely my go-to sugar cookie.
My family always requests a big batch of candied nuts each Christmas too. I made these yesterday. These taste fresh for weeks, so it’s one less thing to do right before we go!
Over the weekend, I tried my hand at a new chocolate chip muffin recipe. I won’t post it on my blog, but all I did was replace blueberries with chocolate chips in this blueberry muffins recipe. Literally the same exact muffin, streusel on top and all. We LOVED these. If you need an easy sweet for Christmas brunch, definitely try these out. I’ll make them again for Christmas Eve brunch.
This candy cane fudge stays soft for days, so I made a batch on Sunday for this coming weekend. It’s so simple; one of those shortcut fudge recipes. No candy thermometer, just a few simple pantry staples like chocolate chips, sweetened condensed milk, and candy canes.
Earlier this month, I made two batches of these funfetti slice and bake cookies. We ate one batch, but I froze another for Christmas. I simply made the cookie dough, rolled it into logs (per the recipe direction!), then froze the logs of dough. This week I’ll remove them from the freezer, let them thaw out, then slice and bake. I love these slice and bake cookies because their texture is unlike any other cookie I’ve made before. Crisp crumbly edges with soft centers!
Most likely making a snack-type cake like this gingerbread loaf. I’m going to make this on Thursday morning so it’s fresh all weekend. It’s not Christmas without gingerbread!
Here’s what else I’ll bake this week:
- Brown butter pecan pie bars
- Mom’s gingersnaps (the recipe is in my 1st cookbook!)
- Peanut butter blossoms (made from the same base dough from my favorite peanut butter cookies!)
- Grandma’s caramel corn
- Seasoned pretzels (a MUST)
I would love to hear what you’re baking. Even though my baking list seems full, the Christmas Eve party itself requires a ton (I think 30+ people). So I’m looking for more ideas too!