Estimated reading time: 4 minutes

Why Cream Cheese Belongs in Snickerdoodle Dough

Adding real full-fat cream cheese alongside unsalted butter transforms traditional snickerdoodles from a standard cookie into a thick, bakery-style treat. The acidity in dairy breaks down gluten strands to create an impossibly tender crumb, while retaining essential moisture so the cookies stay soft for days.

Classic vs. Cream Cheese Snickerdoodles

With cream cheese in the dough, and perfectly paired with a mug of sweet hot chocolate, this classic recipe is a tradition in our home. Our favorite Christmas cookies are these well-loved Best Sugar Cookies, but there’s always room for a variety on the holiday cookie platter.

Step-by-Step Baking & Quality Control Checklist

• Bring Dairy to Room Temp: Ensure both the butter and cream cheese are softened to room temperature so they emulsify smoothly without lumps.
• Do Not Skip the Chill: Chill the covered dough for at least 1 hour. Cold dough prevents excessive spreading and locks in that thick, puffy shape.
• Coat Just Before Baking: Roll the 2-teaspoon dough balls in the cinnamon-sugar mix right before placing them on the baking sheet so the sugar doesn’t absorb into the dough.
• Rest on the Pan: Bake at 350°F for 10–12 minutes until set, then let them sit on the warm baking sheet for 5 minutes before moving to a wire cooling rack.

How Cream Cheese Upgrades Cookie Texture

In partnership with the American Dairy Association Mideast, using real dairy milk, butter, and full-fat cream cheese is one of the easiest ways to elevate holiday baking:

• Acidity & Tenderness: Cream cheese contains natural lactic acid, which softens gluten structure to guarantee a tender bite.
• Moisture Retention: The combination of milk fats and solids binds moisture tightly, keeping cookies soft far longer than butter alone.
• Emulsification Tip: Beat the softened butter, cream cheese, and powdered sugar thoroughly on medium speed until smooth before incorporating the dry ingredients.

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Cream Cheese Snickerdoodles Recipe

These Cream Cheese Snickerdoodles deliver the classic cinnamon-sugar flavor you love in a soft, pillowy, soft-baked cookie with a subtle, delicious tang.

Course Dessert

Cuisine American

Keyword christmas, cinnamon, cookie, cream cheese

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 27 minutes minutes

Servings 36 cookies

Calories 148kcal

Author Katrina Bahl

Ingredients

Cookies

• 1 cup unsalted butter softened
• 8 ounces full-fat cream cheese softened
• 3 cups powdered sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon

Cinnamon Sugar Coating

• 1/2 cup granulated sugar
• 1 1/2 Tablespoons ground cinnamon

Instructions

• Cream the Base: In a large bowl or stand mixer, cream together the softened butter and cream cheese until completely smooth. Gradually add the powdered sugar and mix until combined.
• Add Wet Ingredients: Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition.
• Combine Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and 1/2 teaspoon ground cinnamon. Slowly incorporate the dry ingredients into the cream cheese mixture until a dough forms.
• Chill: Cover the bowl tightly and refrigerate for at least 1 hour. Alternatively, you can form the dough into 36 balls and chill.
• Preheat oven to 350°F. In a small bowl combine cinnamon and sugar.
• Prep & Pre-heat: Preheat your oven to 350°F (175°C). In a small bowl, stir together the 1/2 cup granulated sugar and 1 1/2 tablespoons ground cinnamon.
• Roll & Coat: Scoop dough into balls using about 2 heaping teaspoons per cookie. Roll each ball generously in the cinnamon-sugar mixture.
• Bake & Cool: Place on ungreased baking sheets and bake for 10–12 minutes until set. Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Can I freeze Cream Cheese Snickerdoodle dough? Yes! Shape the dough into balls, freeze them on a lined baking sheet for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Roll the frozen dough balls in cinnamon sugar right before baking, adding 1–2 minutes to the bake time.

How should I store these cookies to keep them soft? Store baked cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Why did my snickerdoodles turn out flat? Flat cookies usually occur if the butter or cream cheese was melted rather than softened, or if the dough wasn’t chilled long enough before baking.

Nutrition

Calories: 148kcal | Carbohydrates: 22g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 93mg | Potassium: 37mg | Fiber: 0.5g | Sugar: 13g | Vitamin A: 175IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 1mg

Cookie Recipes to Try

Biscoff Stuffed Snickerdoodles

Eggnog Snickerdoodles

Cream Cheese Meltaway Cookies

For even more recipes, information about dairy nutrition, and to meet Ohio and West Virginia dairy farmers, visit Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Pinterest, and Instagram.

The post Cream Cheese Snickerdoodles appeared first on In Katrinas Kitchen.

Estimated reading time: 4 minutes

Slow Cooker Hot Chocolate

Save time by making a big batch of homemade hot chocolate for your holiday parties! Not only will your guests go back for seconds, but everyone will love a mug of the creamiest hot chocolate on a cold day. This recipe only takes 10 minutes to prepare. Set your slow cooker on low and let it do the work for you! Top the best hot chocolate with fluffy mini marshmallows and homemade whipped cream.

Ingredients Needed

This hot chocolate recipe is simple with seven staple ingredients that you probably already have stocked in your pantry. It’s almost as easy as opening an envelope of hot cocoa.

• Heavy cream
• Unsweetened cocoa powder
• Whole milk
• Sweetened condensed milk
• Semisweet chocolate chips
• Vanilla extract
• Salt

Homemade Whipped Cream

Treat yourself this holiday season to homemade whipped cream! It takes less than five minutes to whip up a batch. Here are some tips for success:

Serving Suggestions And Garnish Ideas

Slow Cooker Hot Chocolate is a great way to serve a crowd, and one benefit is that guests can customize their drink to their personal liking. Along with your delicious whipped cream, provide a small tray of toppings such as:

• mini candy canes or peppermint sticks
• chocolate shavings, milk, dark, or white chocolate
• mini marshmallows and large marshmallows
• cinnamon sticks
• cocoa powder in a shaker
• nutmeg
• chocolate syrup and caramel syrup for drizzling
• crushed peppermints
• toffee bits
• mini chocolate chips
• crushed graham crackers
• sprinkles
• instant espresso powder

Storage And Reheating Instructions

Can this recipe be made on the stovetop? Yes, the stove can be used as an alternative to a crock-pot. Heat all ingredients over medium-low heat, stirring constantly. Remove from heat when fully warmed.

How to store and reheat hot chocolate? Store leftovers covered in the refrigerator. We suggest using a pitcher with a lid or glass mason jars. Reheat by the cupful in the microwave in 30-second increments until warm.

Slow Cooker Hot Chocolate Recipe

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Slow Cooker Hot Chocolate

Get cozy with a delicious and easy recipe for Slow Cooker Hot Chocolate. Perfect for cold winter nights or holiday gatherings, this creamy drink will warm you up from the inside out. Top it with homemade whipped cream and fluffy marshmallows!

Course Drinks

Cuisine American

Keyword hot chocolate, hot drinks

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 12 servings

Author Katrina Bahl

Equipment

• 1 slow cooker 4 quarts or larger
• 1 Hand Mixer

Ingredients

For the Hot Chocolate

• 4 cups heavy cream
• 1/2 cup unsweetened cocoa powder
• 4 cups whole milk 2% can be substituted
• 14 oz sweetened condensed milk
• 2 cups semi-sweet chocolate chips chopped chocolate bar can be substituted
• 1 Tablespoon vanilla extract
• 1 teaspoon salt

For the Whipped Cream

• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

For the Hot Chocolate

• ADD 2 cups of heavy cream to the slow cooker, WHISK in the unsweetened cocoa powder until smooth. ADD the remaining 2 cups of heavy cream. 
• ADD the remaining ingredients: milk, sweetened condensed milk, chocolate chips, vanilla extract, and salt. WHISK all ingredients for 1-2 minutes. 
• Cover and COOK on Low for 5 hours or High for 3 hours, STIRRING occasionally until ready to serve.

For the Whipped Cream

• BEAT whipping cream, powdered sugar, and vanilla extract in a medium bowl until stiff peaks form, about 3-4 minutes with a hand mixer, or 5 minutes manually by hand.
• For best results, keep ingredients and equipment cold and begin mixing on low speed. As ingredients become incorporated, increase speed.

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The post Slow Cooker Hot Chocolate appeared first on In Katrinas Kitchen.

Why You Will Love This Recipe

There is no denying that these two classic eggnog and hot cocoa flavors are wintertime hot drink favorites.  This ultimate seasonal drink combines the flavors you love for a wonderful holiday treat!

Top with marshmallows, white chocolate shavings, or warm, frothed milk, and don’t forget the sprinkle of nutmeg!

You will love entertaining with this Eggnog Hot Chocolate by doubling the recipe and putting the ingredients in the slow cooker before guests arrive. It tastes delicious, requires almost zero effort, and makes your home smell amazing.

Eggnog Hot Cocoa Key Ingredients

This recipe can be prepared using store-bought eggnog or homemade. Our Homemade Eggnog recipe is made with simple ingredients and cooks in 30 minutes.

A mixture of milk and heavy whipping cream will result in a thicker hot chocolate. Or use full fat, whole milk.

The quality of your white chocolate will directly impact the final result. We suggest using a finely chopped white chocolate baking bar or chocolate melting wafers.

Top with Mallow Bits, or mini marshmallows. Use a nutmeg grinder for the perfect touch of holiday spice.

How to Prepare Eggnog Hot Chocolate

This recipe can be prepared two ways- stovetop or slow cooker (Crock Pot). The recipe can be doubled to make a large batch for a party or holiday gathering.

On the stove, combine all ingredients in a small saucepan over medium-low heat. Whisk or stir constantly until the chocolate is melted and combined. Remove from heat and serve.

For the slow cooker, combine all ingredients on high for 2 hours. Stir every 30 minutes to ensure the chocolate doesn’t burn.

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Eggnog Hot Chocolate

Satisfy your holiday cravings with this delicious Eggnog Hot Chocolate recipe. Made with rich white chocolate and creamy eggnog, it's the perfect warm and cozy drink to enjoy all season long.

Course Drinks

Cuisine American

Keyword eggnog, hot chocolate, hot drinks, white chocolate

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 Cups

Calories 513kcal

Author Katrina Bahl

Ingredients

• 3 cups eggnog
• 1 cup milk any kind you prefer or swap for heavy cream or half and half
• 1 teaspoon vanilla extract
• 8 ounces white chocolate chopped
• ground nutmeg optional
• whipped cream or frothed milk for topping optional

Instructions

For the Stovetop

• In a medium saucepan, STIR together eggnog, milk, vanilla, and chopped white chocolate.
• COOK over medium heat, stirring occasionally, until the white chocolate melts and the drink comes to a simmer. (Do not let it come to a boil.) Continue to stir to ensure all of the white chocolate has melted.
• REMOVE from heat and serve. Top with fresh ground nutmeg, whipped cream, or frothed milk.

For the Slow Cooker (Crock Pot)

• ADD eggnog, milk, vanilla extract, and chopped white chocolate to the slow cooker.
• COVER and cook on high for 2 hours, stirring well every 30 minutes until the white chocolate is melted.
• SERVE and top with nutmeg, whipped cream, or frothed milk.

Notes

• Can I add alcohol to this recipe? You can add brandy, bourbon, rum, Bailey’s Irish cream, or peppermint schnapps.
• Can I make this with milk chocolate? You can make eggnog hot chocolate with milk chocolate, white chocolate, or semisweet dark chocolate.
• What kind of milk can I use in this recipe? We suggest whole milk, heavy whipping cream, or half and half for a creamy texture; however, skim or 2% will also work. 

Nutrition

Calories: 513kcal | Carbohydrates: 52g | Protein: 14g | Fat: 28g | Cholesterol: 132mg | Sodium: 177mg | Sugar: 52g | Calcium: 436mg

More Eggnog Recipes

Eggnog Muffins with Eggnog Glaze

Best Homemade Eggnog

Eggnog Cookies with Eggnog Glaze

The Great American Milk Drive

Together, we are working with The Great American Milk Drive to provide gallons of milk to families in your local community. Milk is the MOST requested item at food pantries but the LEAST donated.

Items Used in This Recipe

Nutmeg Grinder

Buy Now →

white chocolate baking bar

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Mallow Bits

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The post Eggnog Hot Chocolate appeared first on In Katrinas Kitchen.

Special Ingredients Cream Cheese Meltaway Cookies

You may remember a version of this cookie called “Melting Moments.” Our recipe varies slightly to include cream cheese baked directly into the cookie batter rather than only being topped with cream cheese frosting.

Cornstarch is the special ingredient that makes these cookies melt in your mouth! They are light and fluffy and the perfect addition to any holiday celebration.

It’s not a typo; there are no eggs in this recipe! Do you know someone with an egg allergy who might want a special Christmas cookie?

Tips for Baking and Storing Soft Cookies

• Let Cream Cheese Meltaway Cookies briefly rest on the baking sheet before transferring to a wire rack to cool completely.
• Prepare the deliciously fluffy cream cheese frosting while the cookies are cooling. However, you can dust meltaway cookies with powdered sugar if you prefer.
• Cream Cheese Meltaway cookies can be stored in an airtight container for 2-3 days. They can be stored in the refrigerator for 1 week or the freezer for 2-3 months.

Baking with Friends and Family

As stated earlier, you may remember “Melting Moments” from childhood. I certainly have fond memories of baking with my mother and grandmother this time of year.

It might be a special recipe representing my heritage, like Vanocka Czech Christmas Bread studded with plump raisins (and forbidden rum!) or Ice Cream Kolacky Cookies with ice cream mixed right into the batter. How meaningful to have a day in the kitchen swapping stories and making a mess together!

My friends introduced me to these Pepper Jelly Cornmeal Thumbprint Cookies. And there isn’t a December that goes by without making our Best Sugar Cookie Recipe EVER, along with the soft and tender classic Vanilla Ricotta Cookies!

Whatever you choose to bake, spend time in the kitchen making memories with those you love this season! And don’t forget a big glass of milk for Santa! He told me he wants to try our Cheesecake Stuffed Cookies this year.

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Cream Cheese Meltaway Cookies

Cream Cheese Meltaway Cookies are light, buttery cookies with the tang of cream cheese. One special ingredient makes these melt in your mouth!

Course Dessert

Cuisine American

Keyword cookie, cream cheese, frosting

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 2 dozen

Ingredients

For the Cookies

• 1 cup butter softened
• 2 Tablespoons cream cheese softened
• 1/2 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 cup flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt

For the Frosting

• 8 ounces cream cheese softened
• 1/2 cup butter softened
• 2 teaspoons vanilla extract
• 2 cups powdered sugar

Instructions

For the Cookies

• PREHEAT over to 350 degrees F. Line 2 baking sheets with parchment paper, or use silicone baking mats.
• In the bowl of your mixer, CREAM together butter, cream cheese, and vanilla until smooth (approximately 2 minutes).
• ADD in the powdered sugar and continue mixing.
• In a separate bowl, COMBINE flour, cornstarch, and salt. Slowly ADD to the butter mixture until smooth and the batter pulls away from the sides of the mixer.
• DROP by rounded spoonfuls onto prepared baking sheets. Gently FLATTEN cookies with the bottom of a glass that has been dipped into powdered sugar (to prevent sticking).
• BAKE for 10-12 minutes. Allow to cool and set for a few minutes until the cookies are firm enough to move to a wire rack to cool completely.

For the Frosting

• BEAT the cream cheese, butter, and vanilla until smooth and light in color.
• Slowly ADD the powdered sugar and continue mixing until smooth and fluffy.
• Add a drop of food coloring if desired.
• When cookies are completely cool, FROST cookies and add sprinkles if desired.

Video

Notes

• The cornstarch is the secret to the melt-in-your-mouth texture of these cookies.
• You may know a version of this cookie called “Melting Moments.” Our recipe varies slightly to include cream cheese baked directly into the cookie batter rather than only being topped with cream cheese frosting.
• The cookies are just as delicious unfrosted or dusted with powdered sugar! 

Connect with ADA Mideast

Dairy farms operate 365 days a year, even on Thanksgiving and Christmas. On these holidays and every day, dairy farmers are committed to providing excellent care for their cows, producing safe, healthy milk, and protecting the environment for future generations.

For more information about dairy nutrition, to find delicious new recipes and to meet Ohio and West Virginia dairy farmers, visit www.Drink-Milk.com, and follow the American Dairy Association Mideast on Facebook, Twitter, Pinterest and Instagram.

The post Cream Cheese Meltaway Cookies appeared first on In Katrinas Kitchen.

Cheesecake Stuffed Cookies

Stuffed cookies are enjoying a surge in popularity lately, thanks partly to Crumbl Cookie stores opening their doors across the country.

The best filling is, of course, cheesecake! This is a graham cracker cookie base with graham cracker crumbs baked into the dough as well as coated on the outside before going into the oven.

How to Make Stuffed Cookies

• Prepare the filling and frosting
• Prepare the cookie dough
• Stuff the cookies
• Seal the cookies
• Coat with graham cracker crumbs
• Bake and let cool
• Drizzle with frosting and top with cherries

The soft graham cracker cookies with the creamy cheesecake filling are delicious enough to enjoy without icing. Still, you can dress them up with your favorite cheesecake toppings, like cherry or blueberry.

This recipe makes 8 large cookies.

Dairy Farming During the Holidays

In the winter, cow care routines on dairy farms change. Wet, chilly air means bedding the cows more often. Most barns are equipped with curtains that may be manually raised or lowered to protect cows from cold weather and whipping winds. Calf jackets help calves conserve heat and stay warm, much like we put on jackets to keep us warm.

Dairy farms operate 365 days a year, even on Thanksgiving and Christmas. On these holidays and every day, dairy farmers are committed to providing excellent care for their cows, producing safe, healthy milk, and protecting the environment for future generations.

Milk is the No. 1 nutritious product requested by food banks. Each year, dairy companies work with local food banks to provide nutritious dairy foods to those in need.

The post Cheesecake Stuffed Cookies appeared first on In Katrinas Kitchen.

This is a sponsored recipe on behalf of the American Dairy Association Mideast.

Sugar Cookie Bars

Sugar cookie bars are a great option for holiday baking because they save you time by not cutting and frosting individual cookies.

You can also slice sugar cookie bars into small, bite-sized pieces for cookie trays or leave them a traditional size if serving for dessert.

Peppermint Bark Cookies and Cream Bars

These Peppermint Bark Cookies and Cream Bars are soft and thick with a delicious homemade frosting. The crushed chocolate cookies and candy canes make these bars festive and delicious!

How to Make This Festive Holiday Dessert

• Prepare the cookie dough
• Bake the cookie bars
• Prepare the frosting
• Crush chocolate cookies and candy canes
• Frost and decorate the cookie bars
• Slice and serve!

American Dairy Association Mideast

I am very proud to partner with the American Dairy Association Mideast.

Dairy farmers are committed to help nourish communities and provide wholesome, nutritious, affordable food.

In Ohio and West Virginia, cows on about 1,600 dairy farms produce about 663 million gallons of milk each year. Did you know that 95% of U.S. dairy farms are family-owned and operated?

Milk and Cookie Bars for Santa

Using milk vs. water when cooking makes recipes creamier and adds nutrition. Milk can make scrambled eggs fluffier, too! Get more ideas for easy hacks that make recipes tastier and add bone-building nutrients—simply by using milk.

And don’t forget to leave out a glass of milk and a plate of these sugar cookie bars for Santa!

The post Peppermint Bark Cookies and Cream Bars appeared first on In Katrinas Kitchen.

Gingerbread French Toast

This French toast starts off with a loaf of crusty French or Italian bread. Tear it into chunks or cut it into cubes. It is going to be soaked in an egg custard that is busting with warm, festive gingerbread spices, molasses, and maple syrup.

The butter is baked right into the casserole, and the egg custard gives it a rich flavor and keeps you full until your next meal.

Did you know that eggs are a holiday staple? Eggs are one of the most essential ingredients in holiday cooking and baking, and all year long! They add moisture, color, flavor, and nutritional value to recipes. More eggs are consumed during the winter holiday season than at any other time of the year- even Easter!

Baking Tips from Ohio Egg Farmers

• Use large eggs in holiday baking! Using a different size egg, without making an adjustment, will affect texture, flavor and consistency. If you don’t have large eggs, use this conversion chart to see how to substitute different sizes. 
• If your recipe calls for multiple eggs, add one egg at a time. This will help prevent a lumpy batter and will allow it to mix evenly.

Prep and Storage

• Gingerbread French Toast Bake can be made the night before and chilled overnight in the refrigerator.
• After baked, cover and store in an airtight container in the refrigerator for up to 2 days.
• Reheat individual servings in the microwave, air fryer, or toaster oven. Reheat the whole dish of leftovers in the oven at 350 degrees F for 10-15 minutes.

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Gingerbread French Toast Bake

Gingerbread French Toast Bake is buttery, soft and full of warm, seasonal spices. Assemble it the night before and wake up to a festive, filling breakfast or brunch!

Course Breakfast, Brunch

Cuisine American

Keyword breakfast, french toast, gingerbread

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 10

Author Katrina Bahl

Ingredients

French Toast

• 8 cups bread crusty Italian or French loaf, cubed
• 1 cup dried cranberries
• 1 cup orange juice
• 4 Tablespoons butter melted
• 4 eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/3 cup molasses
• 1/4 cup maple syrup
• 2 teaspoons cinnamon
• 2 teaspoons ginger
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon salt
• 1/2 teaspoon cloves

Streusel Topping

• 1/4 cup flour
• 1/4 cup brown sugar
• 5 Tablespoons butter cold, cubed
• 1 teaspoon cinnamon
• 1 teaspoon orange zest

Instructions

French Toast

• PREHEAT oven to 350 degrees F. SPRAY a 9x13 baking dish with nonstick cooking spray.
• POUR the orange juice over the dried cranberries.
• TEAR or SLICE bread into cubes (about 8 cups total). PREHEAT oven to 350 degrees F.
• PLACE the cubed bread evenly into the baking dish. STRAIN the cranberries and SCATTER over the bread. Discard the orange juice.
• In a large mixing bowl WHISK together the butter, eggs, milk, cream, molasses, and syrup. ADD in all of the spices and salt.
• POUR the mixture evenly over the bread cubes allowing the bread to soak up the liquid.
• TOP with orange zest and optional Streusel Topping if using.
• COVER with plastic wrap or foil and chill overnight in the refrigerator if making the night beforehand. Or bake immediately.
• BAKE at 350 degrees F for 35-40 minutes until the bread is golden and the custard is set (no liquid remaining).
• Let COOL for 10 minutes before serving.

Streusel Topping

• WHISK together the flour, brown sugar, and cinnamon.
• Using a pastry cutter or a fork, CUT butter into the flour mixture until it resembles coarse sand, leaving some larger chunks.
• If you do not have a pastry cutter you can melt the butter and slowly drizzle it in, being careful to stir the mixture with a fork.

Notes

• Gingerbread French Toast Bake can be made the night before and chilled overnight in the refrigerator.
• After baked, cover and store in an airtight container in the refrigerator for up to 2 days. 
• Reheat individual servings in the microwave, air fryer, or toaster oven. Reheat the whole dish of leftovers in the oven at 350 degrees F for 10-15 minutes. 

Egg Farming

• There’s a good chance the eggs you’ll use for holiday baking came from an Ohio egg farm! Ohio is ranked No. 2 in the nation for egg farming, producing more than 10 billion eggs a year.
• Visit OhioEggs.com to meet more egg farming families. Ohio egg farmers are proud to provide healthy, safe, and affordable eggs to consumers year-round while protecting the environment for future generations.

Visit www.OhioEggs.com and follow the Ohio Poultry Association on Facebook, Twitter, Pinterest, Instagram, and YouTube for more egg recipes and to learn about egg nutrition and egg safety tips. 

Related Recipes

Vanocka Czech Christmas Bread

Grandmas Gingerbread Spritz

Gingerbread Steamer

Eggnog Muffins with Eggnog Glaze

The post Gingerbread French Toast Bake appeared first on In Katrinas Kitchen.

Eggs are a staple ingredient in many holiday dishes. From spectacular brunches, showstopping desserts, cookie exchanges, cocktails, and appetizers – there are dozens of ways to cook and bake with eggs this holiday season.

Vanocka Czech Christmas Bread

This Christmas bread is made of three braided strands of dough stacked on top of one another. Tradition states that the finished loaf looks like a baby wrapped in swaddling clothes. Vanocka (sometimes known as “houska”) has many variations due to the availability of ingredients through the years.

My grandmother’s recipe includes slivered almonds, but she never actually included the almonds in her loaf. She also soaked golden and dark raisins in rum and used the zest of one lemon and one orange for prosperity in the New Year. You could add dried cranberries, apricots, citron, or currants as well.

Eggs Add Color, Flavor, and Moisture

Czech Christmas Bread gets its rich golden color from two eggs plus an additional egg yolk. The outside of the loaf is coated in an egg wash before baking, giving it a deep, glossy crust. The result is a tender yet sturdy loaf of sweet bread. Serve it for breakfast or brunch, or enjoy it after dinner with a mug of hot cocoa!

Did you know that eggs are a holiday staple? Eggs are one of the most essential ingredients in holiday cooking and baking, and all year long! They add moisture, color, flavor, and nutritional value to recipes. More eggs are consumed during the winter holiday season than at any other time of the year.

Holiday Baking Tips from Egg Farmers

Use large eggs in holiday baking. Using a different size egg, without making an adjustment, will affect texture, flavor, and consistency. If you don’t have large eggs, use this conversion chart to see how to substitute different sizes.

If your recipe calls for multiple eggs, add one egg at a time. This will help prevent a lumpy batter and will allow it to mix evenly.

Use an inexpensive egg separator or a funnel to separate eggs, rather than passing the egg yolk back and forth from the shells or your hands, to avoid contamination when a recipe calls for only egg whites or yolks.

Set eggs out about 30 minutes ahead to safely bring them to room temperature for easy mixing into batter or dough.

How to Stack Vanocka

This Christmas Bread will taste delicious no matter how you braid and stack it, so don’t worry yourself over getting it perfect the first time.

You will need nine strands of dough to create the stacked Vanocka. The bottom layer is made of 4 strands. It is okay if you don’t want to learn how to plait four strands. Just make sure the bottom is the largest, thickest layer.

Follow that with a three-strand braid. The final layer is made of 2 strands of dough twisted together and placed on top. Make that final layer a bit longer than all of the rest so that you can tuck the ends under the loaf before baking.

Finally, you can place 3 or 4 wooden skewers into the loaf for the final rise to encourage your bread to rise upward instead of separating while rising.

Recipe Notes

Use any raisins that you have on hand or a combination of dark and golden raisins. It is suggested to soak the raisins in water or rum for a few hours (or overnight) before baking. You can also cover them in water and add one teaspoon of rum extract. This step is not crucial but will result in more plump raisins.

This recipe calls for milk and cream. You can use all milk if you do not have cream.

Recipe instructions are for using dry, active yeast. If you are using “rapid rise” yeast, your first rise may not take the entire hour.

Czech Christmas Bread is a yeasted sweet bread that has two rise times of up to an hour and a half each in addition to the hour needed to bake the loaf. Plan accordingly!

The final rise can be in the refrigerator overnight if you wish to serve Vanocka for breakfast. Cover lightly with plastic wrap. Remove from the refrigerator while preheating the oven, then add the egg wash and bake as directed.

There’s a good chance the eggs you’ll use for holiday baking came from an egg farm in your state! America’s egg farmers are proud to work hard 365 days a year to ensure that grocery store shelves remain stocked with affordable, nutritious eggs. Nationwide, the United States produces over 75 billion eggs per year.

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Vanocka Czech Christmas Bread

Vanocka is a braided sweet bread from the Czech Republic and served at Christmastime in many eastern European countries. This Christmas bread is full of plump raisins and topped with a generous dusting of confectioners sugar.

Course Breakfast, Brunch

Cuisine European

Keyword bread, christmas, raisins

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Rise Time 2 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 1 loaf

Author Katrina Bahl

Ingredients

Bread

• 4 1/2 teaspoons active, dry yeast
• 1/4 cup warm water
• 1/2 cup unsalted butter melted
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 cup heavy cream
• 2 eggs
• 1 egg yolk
• 5 1/2 cups flour (660 grams)
• 1 cup raisins golden and/or dark, soaked in rum
• 1 teaspoon lemon zest
• 1 teaspoon orange zest

Topping

• 1 egg beaten
• 2 Tablespoons slivered almonds optional
• 1 Tablespoon confectioners sugar for dusting

Instructions

• Add yeast and water to the mixer bowl with a pinch of sugar until frothy (about 5 mintues).
• In a separate bowl, combine melted butter, milk, cream, sugar, and salt.
• Ensure that the butter mixture is not too hot. It should be warm to the touch, not burning (about 110 - 115 degrees F). Add butter mixture into yeast mixture.
• Turn mixer on low speed with a paddle attachment. Add eggs and egg yolk one at a time, followed by about 3 cups of flour.
• Switch to a dough hook. Add in raisins and zests, followed by the rest of the flour. Knead with the dough hook for 5 minutes. If you are mixing by hand, knead for 10 minutes while incorporating the flour.
• Turn out the dough into a large greased bowl. The dough will be sticky. Cover and let rise for 1 hour.
• Punch dough down and turn onto a floured surface. Divide dough into 9 sections. Roll each section into a 12-inch rope.
• Braid 4 ropes to make the base. Stack with a braid of 3 ropes. Twist the final 2 ropes and place them on top. Tuck the ends in underneath the loaf. Secure with wooden skewers if you wish. Cover and let rise for 1 hour.
• Preheat oven to 400 degrees F. Brush loaf with egg wash. Add slivered almonds if using. Bake for 15 minutes.
• Reduce heat to 375 degrees F. Bake for 30-45 minutes until golden brown. You can check to be sure the internal loaf temperature reaches 190 degrees F.
• Cool completely. Dust with confectioners sugar before serving.

Video

This recipe is sponsored by The American Egg Board.

Delicious Egg Recipes for the Holidays

Eggnog Muffins with Eggnog Glaze

Best Homemade Eggnog

Blackberry Fig Deviled Eggs

Items Used in this Recipe

The post Vanocka Czech Christmas Bread appeared first on In Katrinas Kitchen.

What is a Spritz Cookie?

Originated from the German word “spritzen,” these cookies translated means “to squirt.” The soft, buttery cookie dough is squirted through a cookie press or piping bag, making the classic holiday designs you know and love.

What is a Cookie Press

You will need a cookie press. Any cookie press will do, but some are better than others. We suggest avoiding those with plastic discs. Recently we switched to the OXO Cookie Press with metal discs and fell in love with spritz cookies again. We also had to grab the OXO Christmas Disc set to go along with it (Amazon Affiliates links).

Alternatively, you could use a piping bag with a large open star tip to pipe Spritz cookies. While it does work, be warned that this method can produce uneven cookies, potentially affecting baking times. With some practice, you could get the hang of it, but we suggest a cookie press for this task for consistency.

Cream Cheese Spritz

Cream cheese and butter are creamed together with sugar, an egg yolk, and peppermint extract. You’ll add a pinch of salt and flour to make a soft, tart dough. The best cookies are the simple ones!

Tip: Cube the butter before adding it to the mixing bowl, helping to evenly distribute the butter and get it nice and incorporated with the softened cream cheese.

Peppermint Bark Cookies Two Ways

We’ve included two easy cookie options for this recipe.

1. Dipped Cookies: Dip the finished spritz cookies in melted dark chocolate then press into crushed candy canes.
2. Frosted Sandwich Cookies: Using homemade or store-bought frosting, spread a bit of rich chocolate frosting between two cookies of the same shape. Squeeze the cookies just a bit and press the outsides of the sandwich cookie into crushed candy canes.

How To Crush Candy Canes

Candy canes can be a pain to crush because they are very sticky. Here is our tip:

Whether you are pounding candy canes with a mallet in a zip-top bag, using a rolling pin to crush them, or you have access to a food processor, DO THIS FIRST!

Unwrap the candy canes or peppermint discs and throw them in a zip-top bag in the freezer for at least 30 minutes. By freezing the peppermints you will be drawing out the moisture which is what makes the candy canes sticky while you are chopping them up.

Spritz Cookies Tips for Success

Do not use a greased cookie sheet or parchment paper. The pressed cookies need to adhere to the metal cookie sheet. Be sure that your cookie sheet is completely free of grease by washing thoroughly with dish soap and drying completely.

If your cookies are not adhering to the cookie sheet you can place the sheet in the refrigerator or freezer for 10-15 minutes.

This recipe does not require the dough to chill before using, however, if your kitchen is very warm or if your butter was very soft you make have issues with the cookies not adhering to the cookie sheet. Separate the dough into sections and place it in the refrigerator for a few minutes if this happens.

Since the cookies have peppermint extract in them you could skip the chocolate and crushed candy canes and opt for a simple sprinkle of colored sanding sugar before baking the cookies.

These are SMALL cookies so they bake quickly. We suggest baking for 12 minutes and checking for doneness. The cookies will continue to bake on the cookie sheet after they are removed from the oven. Use a spatula to remove the cookies to a cooling rack after no more than 5 minutes until firm enough to move without losing their shape. (more…)

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A few years ago, these vintage Christmas trees began coming back into popularity. Like many, I had fond childhood memories of dusting off that retro ceramic tree every year and placing it on top of the giant wooden box television. There is a 90% chance the tree was also sitting on top of a faded crocheted doily.

I was inspired to make this Vintage Christmas Tree Cake when I purchased some jumbo lightbulb sprinkles. They were three-dimensional and too bulky to decorate cookies with, but they reminded me of the bulbs on those ceramic trees.

I couldn’t choose between the white Christmas tree or the classic green, so naturally, I prepared both. You can never have too much cake!

Vintage Christmas Tree Cakes

I made box cake mixes, but you can use homemade cakes if that is your preference. To make this incredibly quick and easy, I also used a shaped Christmas tree cake pan (linked below in the recipe card).

For frosting thick enough to pipe through a decorating bag and keep its shape, I suggest making the frosting.

Using a large star tip, start frosting your tree cakes from the bottom up.

Cut a cake board to be just a bit smaller than the cakes so that the cardboard doesn’t stick out from the edges. Frost the cakes on top of parchment paper so that you can twist them to reach every space as needed, starting with the sides and then the bottom of the cakes.

When finished, place the jumbo Christmas bulb sprinkles into the cake along with a frosted star cookie.

I thinned out a few tablespoons of white frosting and tinted it yellow. Then I dipped a star-shaped Gingerbread Spritz cookie into the frosting and placed it on top.

Can I prepare this cake in advance?

Unfrosted cake can be prepared 1-2 days in advance and stored in a sealed, airtight container.

Frosted cake will seal in moisture but can begin to get soggy after 1-2 days/

Refrigerated frosted or unfrosted cake can be stored for 2-3 days in the refrigerator if stored properly in an airtight container.

Frozen unfrosted cake can be stored wrapped tightly and sealed for up to 2 months.

Choking Hazard

Please be mindful of serving this Vintage Christmas Tree Cake to small children. Just like when using any small candies or large sprinkles, keep an eye out to make sure every bite is chewed thoroughly before swallowing.

If you are concerned with this, then we suggest using frosting for the bulbs or smaller, flat sprinkles.

If you do not own a Christmas tree pan, I found this tree cake template to look the most like the retro vintage Christmas tree design.

Linked below, you will find my suggestions for the cake pan, frosting tip, sprinkles, and piping bags.

Print

Vintage Christmas Tree Cake

This Vintage Christmas Tree Cake will bring you straight back to your childhood- just like the retro ceramic Christmas tree, only sweeter!

Course Dessert

Cuisine American

Keyword cake, christmas, frosting, holiday, sprinkles

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Frosting Time 25 minutes minutes

Total Time 1 hour hour

Servings 12

Author Katrina Bahl

Ingredients

• 1 cake prepared
• 1 jumbo sprinkles

Crisping Cake Buttercream

• 1/2 cup butter softened
• 1/2 cup shortening (like Crisco)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract see notes
• 1/4 cup heavy cream or milk
• 1 pinch salt to taste

Instructions

Buttercream

• In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place shortening, butter, and extracts. BEAT until creamy (at least 1 minute).
• ADD powdered sugar 1 cup at a time.
• ADD cream 2-3 Tablespoons at a time, alternating with the powdered sugar.
• MIX until creamy. Use more or less cream (or whole milk) to reach the desired consistency. (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting.)
• ADD a 2-3 drops of gel food coloring if desired.

Cake

• PREPARE cake as instructed. Let cool completely.
• PREPARE buttercream frosting.
• Using a large star tip, FROST the tree cakes starting from the sides and then from the bottom up.
• PLACE jumbo bulb sprinkles and top with a cookie or frosting star.

Notes

• The frosting does not dry hard; it simply forms a crust due to the shortening.
• If opting out of using almond extract, use more vanilla extract.
• All butter may be substituted for shortening, but it will change the texture, and it will not “crisp” up.
•  

If you like this Vintage Christmas Tree Cake you may like our Christmas Tree Meringue Cookies or the festive Ugly Christmas Sweater Sugar Cookie Bars.

Items Used in this Recipe

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