6 Delicious Things To Cook In December
During this month we want to make a lot of good food. Why? Because soon it will be Christmas! You’ll find here recipes for delicious food for the entire family.
We can’t wait to try them all on these special days.
Simple Salty Sweet Potato Skins
- pieces The skins from 5 fully baked sweet potatoes torn into *
- tablespoon Canola oil for frying (or 1 olive oil for baking)*
- Sea salt for sprinkling
- Assorted fresh herbs I used sage and rosemary (optional)
- Add the oil to a large pot and heat to 350 degrees F. Add the skins a few at a time and fry, turning once with a slotted spoon or tongs, until golden brown, 1 to 3 minutes depending on the size and thickness of your skins.
- Transfer to paper towels to drain. Sprinkle generously with sea salt and chopped herbs if desired. Serve warm or at room temperature. I recommend eating within a few hours of frying, as the skins that have flesh on them get soft after being stored in a bag.
Brown Butter Cinnamon Rolls
Winter is the time for sweet, carb-y breakfasts.
- 1 1/4 cups whole milk warmed (about 110˚F)
- 1/2 cup superfine sugar, divided
- 1 tablespoon active dry yeast
- 1/2 teaspoon salt
- 1/2 cup unsalted Organic Valley butter, softened
- 2 large eggs, room temperature and lightly beaten
- 6 cups bread flour
- 1/2 cup (1 stick) unsalted Organic Valley butter, softened
- 1 cup superfine sugar
- 1 tablespoon cinnamon
- 1/2 cup unsalted browned Organic Valley butter, cooled
- 3 tablespoons whole milk
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 3 to 3 1/2 cups confectioner sugar, sifted
- Preheat oven to 350˚F.
- Pour milk and half of sugar into a mixing bowl and stir together.
- Sprinkle yeast over milk and sugar and allow mixture to sit for 4 to 5 minutes (yeast should begin to bubble and foam).
- Stir in remaining sugar, salt, butter, and eggs. Begin adding flour, 1/2 cup at a time, stirring to incorporate after each addition.
- Once all the flour has been added, dump the mixture onto a clean and lightly floured surface and knead dough for 5 to 7 minute or until smooth and elastic, adding more flour, 1 teaspoon at a time as needed.
- Once the smooth dough has formed, place dough into a lightly greased bowl, cover with a clean, damp towel and place in a warm area until dough has doubled in size. About 1 hour and 20 minutes.
- Place both kinds of butter for filling and the glaze into a medium saucepan and simmer for 15 to 20 minutes or until butter begins to toast, brown and produce a nutty smell.
- Divide the batter into two separate bowls and allow them each to cool, about 20 minutes. In another small bowl whisk together the superfine sugar and cinnamon.
- Once the dough has doubled in size, punch down the center and turn onto a clean and lightly floured surface. Roll dough out into a 12”x 19” rectangle and about 1/4″ thick. Generously brush the entire surface of the dough with one of the bowls of browned butter. Sprinkle evenly with cinnamon-sugar mixture. Tightly and evenly roll rectangle from one end to the other and gently pinch the seam shut. Place cinnamon rolls log seam side down and cut into 10 even cinnamon rolls.
- Place cinnamon rolls into a lightly greased baking dish and cover with a clean, damp towel.
- Store in a warm place until cinnamon rolls double in size about 1 hour.
- Uncover and bake for 25 to 30 minutes or until golden brown.
- Remove from oven and cool for 10 minutes.
- 14. For the glaze: Stir milk, vanilla, and cinnamon into the butter until fully incorporated. Stir sugar into the butter mixture, 1/4 cup at a time until fully incorporated and the mixture is smooth.
- 15. Pour ½ of the glaze over the slightly cooled cinnamon buns and allow cinnamon buns to continue to cool about 30 minutes. Drizzle remaining glaze over cinnamon buns and serve.
White Chocolate Peppermint Cookies with Vanilla Salt
- 1⁄2 cup / 115 g unsalted butter, at room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons turbinado sugar
- 3⁄4 cup plus 2 tablespoons / 170 g packed dark brown sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 13⁄4 cups / 250 g all-purpose flour
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1 cup / 140 g white chocolate chips
- 2 tablespoons /30 g crushed peppermint candies (or candy canes)
- Vanilla salt (such as Jacobsen), for finishing
- In a medium bowl, cream the butter and sugars together with an electric mixer on medium speed, until light in color and texture, 5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and vanilla and mix well to combine. Again, stop the machine and scrape down the bowl with a spatula.
- In a medium bowl, whisk the flour, baking soda, and salt to combine.
- With the mixer on low, slowly add the flour mixture. Mix until streaks of flour still run throughout. Add the chocolate and peppermint candies then mix until everything just comes together. Finish the dough by hand, taking care to scrape the sides and the bottom of the bowl to make sure everything is evenly distributed.
- At this point, it is best to refrigerate the dough for 24 hours. Resting the dough intensifies the deep toffee flavors, and the texture of the baked cookie improves.
- When ready to bake, preheat the oven to 360°F. Line two baking sheets with parchment paper. Scoop the dough onto the baking sheets. Top the cookies with a pinch of vanilla salt just before baking.
- Bake for 10 to 12 minutes. Rotate the sheets halfway through if they appear to be baking unevenly. The cookies should be lightly golden on the outside but still look quite gooey on the inside. Let the cookies cool on the baking sheets for at least 5 minutes.
- Transfer the cookies to a wire rack to finish cooling.
If you're not sure what to bring to a cookie swap, it's never a bad idea to go with a classic.
For the Lemon Curd
- 8 tbsp. unsalted butter, cubed and chilled
- 1 cup sugar
- 3 eggs
- Zest and juice of 2 large lemons
For the Shortbread Crust
- 12 tbsp. unsalted butter softened
- 2 1⁄2 tbsp. sugar
- 2 1⁄2 tbsp. confectioner's sugar, plus more for dusting
- 1 1⁄3 cups flour
- Whisk together sugar and eggs in a 2-qt. saucepan until smooth; stir in zest and juice. Place over medium heat, and cook, stirring often, until thickened to the consistency of loose pudding. Remove from heat and add butter, a couple cubes at a time, until smooth; transfer to a bowl and cover with plastic wrap. Refrigerate until firm, at least 2 hours.
- Heat oven to 325°. Combine butter, both sugars, and flour in a bowl and beat on medium speed of hand mixer until smooth and evenly combined. Transfer to a parchment paper-lined 8" square baking pan, and press into the bottom. Bake until lightly golden and set, about 30 minutes. Reduce oven temperature to 300°, pour lemon curd over crust, and continue baking until slightly loose in the center, about 10 minutes. Let cool completely, and then refrigerate until firm. Cut into squares and dust with confectioners' sugar to serve.
Baked Eggs with Spinach, Mushrooms, and Leeks
Colder temperatures mean you'll need more incentive to get out of bed.
- 3 tablespoons olive oil, reserving one 1 tablespoon for brushing
- 1/2 small onion, chopped
- 2 cups. cremini mushrooms
- 1/2 cups leeks
- 6 cups baby spinach (6oz)
- Salt and pepper to taste
- 6 slices crusty bread
- 1 cup finely grated parmesan
- 5 large eggs
- 3/4 cup whole milk
- 1 cup gruyere cheese
- Heat olive oil in a large skillet over medium-high heat. Stir in onions and cook until softened, about 5 minutes. Add the mushrooms and leeks and cook until they are softened about 3 minutes. Stir in the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside to cool.
- Arrange bread slices in a single layer in the skillet. Layer bread with mushroom mixture. Crack eggs on top. Season with salt and pepper. Pour milk evenly over top and sprinkle with cheese. Bake until eggs are set, about 25-30 minutes.
Baked White Cheddar Mac 'n' Cheese
- 1 pound macaroni pasta
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 quart half and half
- ½ cup heavy whipping cream
- 3 oz cream cheese
- 1 cup grated gruyere cheese
- 1 1/2 cups grated white cheddar
- ½ cup smoked cheddar
- 1 tablespoon chopped fresh thyme
- 1 tablespoon Dijon mustard
- 1 teaspoon onion powder
- 1 dash ground nutmeg
- 1 dash cayenne pepper
- Salt and pepper to taste
- Preheat oven to 375 and grease a large rectangular baking dish.
- Cook macaroni in salted water till al dente drain and cool.
- For cheese sauce, melt butter in a large saucepot, add flour and mix and cook for 1-2 minutes on low heat to make a blonde roux. Slowly add cold half and half whisking in between additions to prevent lumps. Cook sauce for 5 minutes, then adds heavy cream, cream cheese, smoked cheddar, Dijon mustard, fresh thyme, onion powder, nutmeg, cayenne pepper, season with salt and pepper.
- Mix gruyere and 1 cup of white cheddar with cold pasta. Add cheese sauce and mix well. Pour into greased baking dish top with rest of white cheddar. Bake at 375 degrees for 30 minutes let stand 10 minutes before serving.