House Chips & Guac

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Start to finish: 30 minutes
Impresses: 4

Ingredients
For the guac:
2    poblano peppers
3    ripe avocados
1     lime
½    small red onion, diced
2    roma tomatoes, seeded and diced
1     serrano pepper, seeded and diced
¼    cup cilantro, diced
      salt and pepper
¼    teaspoon ground cumin (optional)
2    ounces queso fresco

For the chips:
12    corn tortillas, cut into wedges
    cooking spray
    salt

Method
Heat oven broiler to high and adjust the top rack to be about 6 inches from the coils. Line a baking sheet with foil and place poblanos on sheet pan on top oven rack. Broil peppers until charred all the way around, about 4–5 minutes per side. Once finished broiling, place peppers into a gallon-sized zip–top freezer bag and seal. Set aside. 

Turn off broiler and heat oven to 400 degrees. Spritz the same baking sheet that was used for the poblanos with cooking spray. Place tortilla wedges in a single layer and spritz with cooking spray and sprinkle with salt. Bake for 8–10 minutes or until chips have started to crisp around the edges. 

While chips bake, cut avocado in half and remove the pit. Scoop flesh into a medium-sized bowl. Squeeze lime juice into bowl and, using a fork, gently mash avocado and lime together. Stir in onion, tomatoes, serrano, cilantro, salt, pepper and cumin, if desired.

Remove the poblanos from the bag, peel off the skin and remove the seeds. Roughly chop the peppers.

Place prepared guacamole into a serving bowl and top with roasted poblanos and crumbled queso fresco.

Not Your Grandma's Chocolate Cake

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Start to finish: 3 hours
Makes: 8–12 slices

Ingredients
For the cake:
1¾    cups flour
2      cups sugar
½     cup cocoa powder
2      teaspoons instant espresso powder
1½    teaspoons baking powder
1½    teaspoons baking soda
½     teaspoon salt
2      eggs
1       tablespoon vanilla
½     cup plain yogurt
1      cup milk
1      cup boiling water

For the frosting:
8     ounces semi-sweet chocolate chips
2     sticks unsalted butter, softened
6–7    cups powdered sugar
1     teaspoon vanilla
2–4    tablespoons whole milk

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Method
Heat oven to 350 degrees. Pull off two sheets of parchment paper and place one on top of the other. Using a 8- or 9-inch round cake pan, trace the base of the pan onto the parchment with a pencil. Cut out the circle with scissors. Grease the pans with butter and then place the circles on the bottom of each pan. Set aside. 

In a large bowl, add dry cake ingredients and whisk to combine. Pour in wet ingredients and whisk until batter is relatively smooth. 

Divide batter between prepared cake pans and smooth the top with a spatula. Bake on the middle rack until a toothpick inserted in the middle comes out clean, about 35 minutes. Once finished, set pans on a cooling rack.

While cakes cool, fill a small pot with a few inches of water. Bring to a boil. Place a heat-safe bowl on top of the pot, being sure that the bottom of the bowl doesn’t touch the water. Add in the chocolate chips and stir frequently until melted. Remove bowl from heat and let cool.

Once cake has cooled completely, flip the pans over onto a clean, flat surface and pat the bottom of each pan gently. Twist the pan back and forth as you pull up to loosen the cake from the pan. Peel off parchment paper. 

In a large bowl or bowl of a stand mixer, beat together butter and powdered sugar, starting with 1 cup of sugar at a time. Beat on high until fully combined, about 3 minutes. Frosting will be the texture of small peas. Beat in vanilla and a few tablespoons of milk until it becomes airy and fluffy. Add in the melted chocolate and beat an additional 2 minutes.

To assemble the cake, place the bottom layer, flat side up, on a serving dish. Spread about one-third of the frosting on top to act as “glue” for the next layer. Add the top layer, flat side up, and frost the top and sides with remaining frosting.

Roasted Carrots with Yogurt Chimichurri

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Start to finish: 50 minutes
Impresses: 4
Makes: 1 1/2 cups sauce

Ingredients
For the carrots:
2    pounds rainbow carrots
2    tablespoons olive oil
    salt and pepper

For the sauce:
1½    cups plain yogurt
½    cup parsley
¼    cup cilantro
¼    cup chives
2    cloves garlic
½    lime, juiced
    salt and pepper

For serving:
¼    cup pine nuts
¼    cup parsley

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Method
Heat oven to 400 degrees. Line a baking sheet with foil and set aside.

Peel carrots, but leave tops on. Place on baking sheet and pour on olive oil, salt and pepper. Toss to combine and then arrange in a single layer. 

Roast 30–35 minutes, turning once, until slightly softened.

While carrots roast, place pine nuts in a small pan and bring to low-medium heat. Toast, stirring frequently, until lightly browned, about
5 minutes.

Combine all sauce ingredients in a blender. Pulse to combine. 

Chop parsley for serving, set aside.

Once carrots are finished, drizzle with chimichurri, sprinkle with pine nuts and parsley, and serve immediately.

Curry Thighs & Drummies

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Start to finish: 1 hour 45 minutes
Impresses: 4

Ingredients
1    1-inch piece ginger root
2    cups plain yogurt
2    teaspoons turmeric
1    teaspoon garam masala
1    tablespoon red curry paste
1    clove garlic, minced
    salt and pepper
2    pounds skin-on, bone-in chicken thighs and
    drummies (about 4 of each)
    canola oil

Method
Carefully remove the skin from ginger root. Using a handheld grater, grate the ginger into a small bowl. (You can mince the ginger if you don’t have a grater.)

Add yogurt, turmeric, garam masala, curry paste, garlic, salt and pepper to the bowl. Stir to combine.

Place chicken pieces in a gallon-sized zip-top bag and pour marinade on top. Seal bag and gently toss to coat all pieces in marinade. Place in fridge and let marinate for at least 1 hour or overnight.

Heat oven to 375 degrees.

Place a cast iron or heavy-bottomed skillet over medium-high heat. Once pan is hot, pour in a few tablespoons of canola oil.

Remove chicken from fridge and place two drummies and two thighs in the pan at a time. Sear until browned on each side, about four minutes per side. Remove first batch and place on a paper-towel-lined plate. Add more oil and repeat with second batch.

Once second batch has browned, place the chicken from the first batch into the pan with the second batch. 

Put entire pan into the oven and roast for 15 minutes, or until juices run clear. Serve immediately.

Jalapeño Popper Mac

Start to finish: 1 hour and 30 minutes
Impresses: 6

Ingredients
2 green bell peppers
3 jalapeño peppers
½ pound bacon, diced
4 tablespoons butter, divided
3 tablespoons flour
2½ cups whole milk
4 ounces cream cheese, cubed
salt and pepper
8 ounces corkscrew pasta
1½ cups sharp cheddar cheese, shredded
½ cup panko breadcrumbs 

Method
Preheat broiler to 500 F. Place the bell and jalapeño peppers on a foil-lined baking sheet and char each side, turning the peppers every 2–3 minutes to ensure they don’t burn. 

Remove peppers from oven and place in a freezer-safe gallon bag. Seal shut and set aside to steam. 

Reduce oven heat to 350 F. Grease a cast-iron pan with butter and set aside. 

In a high-edge skillet on medium heat, add bacon and cook until crispy — about 7 minutes. Remove bacon and drain on a plate lined with a paper towel. Dispose of bacon grease and return skillet to medium-low heat. 

Fill a large pot with water and bring to a boil. 

Melt 3 tablespoons of butter in the skillet and whisk in flour until all the butter is absorbed. Continue to work for about 1 minute to remove the flour flavor. Add milk and whisk to combine. Stir in cream cheese. Stir every minute for about 5 minutes to avoid scorching. 

While cream cheese melts, add pasta and a generous sprinkling of salt to boiling water. Cook until al dente, drain and return pot to stovetop. Note: The pasta should still have a bite to it because it will go into the oven for more baking. 

Add the cheddar to the skillet and whisk to combine. Add more milk if needed. Whisk until cheese is melted, smooth and creamy. Season with salt and pepper and pour over noodles in pot. 

Take the peppers out of the gallon bag and remove the seeds, top and skins. Dice peppers and place in pot with noodles and sauce. Add bacon. Stir until well combined and pour into cast-iron pan. 

Melt remaining tablespoon of butter and mix with breadcrumbs. Sprinkle on top of pasta. 

Bake 10–12 minutes or until pasta is bubbly and top is browned.

Potato Soup

Ingredients
6 strips bacon
1 head broccoli
1 tablespoon butter
3 carrots
3 stalks celery
1 small onion
6 potatoes
8 ounces cheddar cheese, shredded
1 carton (4 cups) chicken broth
½ cup heavy cream
1½ cups milk
1 8-ounce container sour cream
salt and pepper 

Method
Chop the broccoli, carrots, celery, onion and potatoes into small bite-sized pieces (taking care to separate the broccoli florets from the diced stock). Cut the bacon into small strips as well.

After the prep-work is done, fry the bacon strips in a large pot over medium-high heat. Once they’re fully cooked, remove the bacon from the pot and reserve the bacon pieces to top your soup. Remove all but approximately 2 tablespoons of the bacon grease from the pot and discard. Add the broccoli stocks, carrots, celery and onion to the pot and cook on medium-high for 5 minutes, stirring frequently. Add the potatoes, broccoli florets and butter to the pot and continue to cook and stir the vegetables for 3–4 more minutes. Add the chicken broth and a dash of salt and pepper, and allow the pot to come to a boil. Reduce the heat to medium and simmer for 15–20 minutes, until the potatoes are fully cooked. 

Scoop approximately 2/3 of the soup into a bowl and purée using a submersion blender (a food processor or blender work too, so long as you’re cautious while blending — hot liquid expands, and can be a little unpredictable when mixed). This can be done all at once, or in shifts, whatever you feel most comfortable with. Add the puréed mixture back into the pot, and pour in the milk, cream and 4 ounces of the shredded cheddar. Increase the heat to medium-high and stir continuously until all the cheese is melted.

Dish the soup into bowls and garnish with a dollop of sour cream, remaining shredded cheddar cheese and a sprinkle of the reserved bacon.

Squash Bisque

Start to finish: 1 hour and 30 minutes
Impresses: 4–6

Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
2 large carrots, chopped
1 celery stalk, chopped
1 medium butternut squash, peeled, seeded and chopped
4 garlic cloves, peeled and smashed
2 teaspoons Italian seasoning
salt and pepper
2 cartons (8 cups) low-sodium chicken broth
1 cup heavy cream

Method
Heat oven to 400 F. Line two baking sheets with parchment paper.

In a large bowl, toss together olive oil, onion, carrots, celery, garlic, squash, Italian seasoning, salt and pepper.

Divide veggie mixture onto the prepared baking sheets and roast in the preheated oven for 45 minutes, turning once halfway through.

Remove from oven and let cool for 10–15 minutes.

Once veggies have cooled slightly, transfer one-third into a blender with one-third of the chicken broth. Purée until smooth and then pulse in one-third of the heavy cream. Pour into a heavy-bottomed pot over low heat, stirring often. Repeat with the remaining veggies, broth and cream. 

Note: Depending on your blender size, this may take more than three rounds.

When ready to serve, ladle from the pot on the stove and drizzle in an extra splash of cream.

Fiery Steak Chili

Start to finish: 1 hour and 30 minutes
Impresses: 6

Ingredients
2 tablespoons light olive oil
2 pounds sirloin steak, trimmed
1 small onion, diced
2 cloves garlic, minced
2 chipotle peppers in adobo, minced
1 tablespoon adobo sauce
2 tablespoons tomato paste
2 tablespoons ground cumin
1 tablespoon chili powder
1 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon black pepper
1 16-ounce jar salsa verde
2 cans kidney beans, drained
1 15-ounce can crushed tomatoes
½ cup masa (corn flour)
3 cups beef broth
4 ounces queso fresco, crumbled

Method
Cut trimmed steak into 1-inch cubes. 

Heat a heavy-bottomed stock pot over medium-high heat. Add in oil, then steak.

Brown steak, creating a caramelized crust on all sides and stirring as needed.

Reduce heat to medium and add in onion, garlic and chipotle peppers. Stir and cook for 3–4 minutes, or until onions become slightly translucent. 

Stir in adobo sauce, tomato paste, cumin, chili powder, cayenne pepper, salt and pepper. Cook for 1 minute.

Add in salsa verde, stir and cover. Let stew for 10 minutes.

In the meantime, place masa into a small bowl and slowly pour in 2 cups of beef broth, stirring constantly with a fork until no lumps remain.

Remove lid and add in the remaining ingredients, including masa mixture and remaining 1 cup of beef broth. Stir to combine, cover and reduce heat to medium low. Simmer for at least 30 minutes before serving and topping with queso fresco.

Chocolate-Hazelnut Trifle

Start to finish: 25 minutes
Impresses: 6

Ingredients
1 frozen pound cake, thawed
1 cup heavy cream
1 tablespoon cocoa powder
¼ cup sugar
½ cup chocolate-hazelnut spread
1 bar baker’s chocolate (optional)

Method
Slice pound cake into even slices, and then into quarters so you have short sticks. Set aside.

In a chilled, stainless-steel bowl, whip together heavy cream, sugar and cocoa powder using a hand mixer until soft peaks form. 

Slightly melt chocolate-hazelnut spread until runny enough to drizzle. 

Place six parfait or high-ball glasses on cookie sheet or tray. Assemble parfaits beginning with the pound cake pieces. Drizzle with chocolate-hazelnut spread and a dollop of whipped cream. Repeat two more times for three total layers. 

Place tray in the fridge for at least an hour, or until ready to serve. Right before serving, top with shavings of baker’s chocolate.

Cheesy Cauliflower Breadsticks

Start to finish: 50 minutes
Impresses: 6

Ingredients
1    pound riced cauliflower, frozen or fresh
2    eggs, lightly beaten
½    cup Parmesan cheese, grated
1    teaspoon Italian seasoning
1    cup ricotta cheese
1    cup mozzarella cheese, shredded
3    cloves garlic, minced
½    teaspoon salt

Method
Preheat oven to 425 F. Line a sheet pan with parchment paper, set aside.

Steam riced cauliflower in the microwave according to package instructions. If you grate/rice your own, place in a microwave-safe bowl covered with plastic wrap with a few holes poked in the top and steam 5–6 minutes.

Carefully spread steamed cauliflower on a sheet pan lined with paper towels and set in the fridge for 10 minutes to cool.

In a small bowl, combine ricotta, mozzarella, garlic and salt. Mix until fully incorporated. Set aside.

In a large bowl, combine cooled cauliflower, eggs, Parmesan and Italian seasoning. Stir with a wooden spoon until a dough-like consistency is formed. Turn mixture onto parchment-lined baking sheet and press into an even layer, similar to a pizza crust. Bake for 15 minutes, or until slightly browned. 

Remove from oven and carefully flip over parchment, so the top of the crust is now on the bottom of the baking sheet and peel parchment off the now top crust. Schmear with ricotta mixture.

Bake again for 10–15 minutes or until cheese is bubbly and lightly browned.

Let rest 5 minutes before cutting.

Everyone’s Favorite Italian Salad

Start to finish: 15 minutes
Impresses: 6

Ingredients
1 5-ounce container spring mix salad greens
¼ cup jarred roasted red peppers, sliced
¼ cup canned artichoke hearts, quartered
¼ cup kalamata olives, halved
¼ cup pine nuts
½ red onion, thinly sliced
1 cup olive oil
1/3 cup red wine vinegar
1 bunch fresh parsley, sans stems
½ cup fresh basil leaves
¼ cup fresh oregano leaves
2 cloves garlic, smashed
½ cup Parmesan cheese, grated
salt and pepper

Method
Place pine nuts in a small skillet over medium-low heat. Toast, stirring frequently, until fragrant and slightly browned — about five minutes. Let cool.

In a blender, combine olive oil, vinegar, parsley, basil, oregano, garlic, salt, pepper and Parmesan cheese. Pulse until fully combined.

In a large salad bowl, toss together greens, red peppers, artichoke hearts, olives, pine nuts and red onion with ¼ cup (more or less as desired) prepared dressing. Top with extra Parmesan cheese.

Brioche French Toast

Start to finish: 35 minutes
Impresses: 4-5

Ingredients
1    loaf brioche bread, cut into thick slices
6    eggs
½    cup half and half
¼    cup sugar
1    tablespoon ground cinnamon
½    teaspoon ground nutmeg
1    teaspoon salt
1    tablespoon vanilla extract
½    stick butter, cut into small slices

Method
In a medium-sized bowl, whisk together eggs, half and half, sugar, cinnamon, nutmeg, vanilla and salt. Pour into a low-sided dish.

Bring a griddle or skillet to medium-low heat.

Dunk both sides of brioche slices into the egg mixture, allowing each slice to soak up the eggs.

Drop a pat of butter onto the griddle and let melt, coating the grill. 

Place slices on the griddle, making sure not to crowd them. Cook 3–4 minutes per side, or until golden brown.

Serve with additional butter, maple syrup and a sprinkling of powdered sugar.

Prep ahead
The night before, slice bread and store in a gallon zip-top baggie. Make egg mixture and store in a rectangular storage container. The morning of, all you have to do is dip and grill. Preheat your oven to 300 F and keep cooked slices in a single layer on cookie sheets until ready to serve.

Bacon, Leek & Gruyère Quiche

Start to finish: 1 hour and 30 minutes
Impresses: 12

Ingredients
2 packages applewood smoked bacon
2 leeks
8 ounces Gruyère cheese, shredded
18 eggs
1 cup half and half
 salt and pepper, to taste
2 store bought pie dough crusts

Method
Preheat oven to 400 F and liberally butter two cast iron skillets. Unroll pie dough, lightly press into the skillet and prick the bottom of the crust with a fork. 

Slice bacon into small strips and cook in a large skillet over medium-low heat until crispy. While that’s cooking, slice the bottom white section of the leeks into thin, half moons. Remove bacon and let drain on a layer of paper towels. Reserve two tablespoons of the bacon grease and sauté the leeks for three minutes, until slightly softened. 

In a large bowl or blender, beat together eggs, half and half and salt and pepper.

Sprinkle bacon, leeks and cheese into each skillet and top with egg mixture.

Bake for 45 minutes, or until a knife inserted in the center comes out clean.

Let cool five minutes and then cut into slices.

Prep ahead
The night before, assemble each quiche, pop in the fridge and bake in the morning. If you’re prepping more in advance, instead of cast iron, opt for foil pie pans. Make as directed above and then cover in plastic wrap and freeze until you need a no-fuss breakfast. Straight from the freezer, unwrap plastic wrap, cover with foil and reheat at 350 F for one hour.

Cowboy Lasagna

Recipe courtesy of Miranda Rice

Start to finish: 1 hour and 5 minutes
Impresses: 10

Ingredients
1 pound ground beef, cooked and drained
1 24-ounce jar spaghetti or marinara sauce
8 ounces cream cheese, room temperature
¼ cup sour cream
1 cup ricotta cheese
1 stick butter
1 16-ounce package lasagna noodles, cooked al dente and drained
cheddar cheese, grated

Method
Preheat oven to 350 F.

Combine cream cheese, sour cream and ricotta cheese until blended. 

Combine meat and spaghetti sauce.

Place a few thin slices of butter in the bottom of a 9x13-inch baking dish. 

Place ½ of the lasagna noodles on top of the butter. 

Pour ½ of the cheese mixture on top of the noodles and spread well. 

Repeat last three steps and layer remaining noodles, cheese and meat. 

Top with grated cheddar cheese. 

Bake for 30 minutes.

Lasagna Roll-Ups

Recipe courtesy of Amber Talsma

Start to finish: 1 hour
Impresses: 10

Ingredients
20 lasagna noodles
2 tablespoons olive oil
1 medium onion, diced
1 cup mushrooms, finely chopped
1 bell pepper, diced
3 garlic cloves, minced
2 pounds ground beef
1 28-ounce can diced tomatoes
1 6-ounce can tomato paste
1 teaspoon salt
1 teaspoon pepper
1 30-ounce container whole milk ricotta cheese
1 pound mozzarella, grated
1 cup Parmesan cheese, grated
2 large eggs
¼ cup parsley, minced
¼ cup basil, minced

Method
Preheat oven to 375 F. Boil lasagna noodles in a large pot of salted water until al dente. Drain, rinse with cold water to cool and then lay flat on a sheet of foil. Set aside. 

In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, bell pepper and garlic, then sauté for 4–5 minutes until vegetables start to soften. Remove vegetables from the pan. 

Add ground beef to the pan and cook until browned. Drain the excess fat. 

Add diced tomatoes, tomato paste, ½ teaspoon salt and ½ teaspoon pepper.

Add the vegetable mixture and stir to combine. Let the mixture simmer on low heat for 30 minutes. 

To make the filling, combine the ricotta cheese, ½ cup of the mozzarella, ¾ cup of the Parmesan, eggs, remaining salt and pepper, parsley and basil. Stir to combine. 

To assemble, spoon a thin layer of sauce into the bottom of a 9x13-inch baking pan or five 6-inch disposable foil loaf pans. 

Spread 2–3 tablespoons of the filling on each noodle. Then, roll the noodles up so the cheese is on the inside of the roll. 

Lay rolls sideways in the 9x13-inch pan (four rolls will fit in each loaf pan).

Top evenly with the remaining sauce, mozzarella and Parmesan. 

Place pan(s) on a baking sheet and bake for 20 minutes or until bubbly. 

Classic Lasagna

Recipe courtesy of Jenny Eisenga

Start to finish: 1 hour and 30 minutes
Impresses: 12

Ingredients
2 jars spaghetti sauce
1 pound hamburger
16 ounces cottage cheese
2 eggs, slightly beaten
4 cups mozzarella cheese, shredded
1 cup Parmesan cheese, grated
9 lasagna noodles, cooked just until done

Method
Preheat oven to 350 F. Brown hamburger and drain excess fat if needed. Add spaghetti sauce and stir to combine. Let simmer for 10 minutes. 

Meanwhile, boil noodles until slightly undercooked. Drain and set aside. 

Combine slightly beaten eggs with cottage cheese, then set aside. 

In a greased 9x13-inch dish, pour ½ cup of the simmering spaghetti sauce on the bottom of the pan. Lay 3 noodles on top. Add another layer of the sauce, cottage cheese mixture, ¼ cup Parmesan cheese and ¼ cup mozzarella cheese. Layer one more time, starting with the noodles. To finish, top with the last 3 noodles, remaining sauce and the last of the mozzarella cheese. 

Cover and bake for 1 hour, uncovering the last 15 minutes. Let sit for 10 minutes before slicing.

Peppermint-Kissed Ginger Snaps

Red and white, spiced and warm. These cookies will fill your home with sharp aromas, while making your cookie jar smile. Make them with DFA farmer-owned butter for a treat even the pickiest elves will enjoy. Plus, they go great with a cold glass of milk — which we hear is Santa’s favorite way to gobble them up.

PEPPERMINT-KISSED GINGER SNAPS
Adapted from a few different recipes*

Makes about 4 dozen cookies

For the cookies
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon table salt
1 tablespoon ground ginger
2 teaspoons cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
2 sticks unsalted butter, softened
½ cup sugar
½ cup brown sugar
1 large egg, lightly beaten
½ cup molasses

For the icing
14 ounces vanilla almond bark or white chocolate chips
1 cup peppermints, crushed into pieces

In a large bowl or bowl of your stand mixer with the paddle attachment, beat together butter and sugars together until fluffy. Meanwhile, sift together the flour, baking soda, salt and spices into a medium bowl.

Add egg, vanilla and molasses to the butter mixture and beat until combined. Add dry ingredient and beat at low speed until just combined.

Roll out some plastic wrap and spread half the dough onto the plastic, leaving enough room to fold the plastic wrap over to cover the dough. Press down to make rectangle about 1-inch thick. Repeat with the other half.

Refrigerate a few hours, or up to 3 days, until thoroughly chilled.

When you’re ready to bake, preheat oven to 350 and line baking sheets with parchment paper.

Cut dough into 1-inch squares and roll into balls. Place on prepared baking sheets a few inches apart. Bake for 12 minutes or until edges are crisp. Cool on baking sheet for 3–5 minutes before transferring to a cooling rack. Cool completely before finishing with icing.

In a microwave-safe bowl, melt together the vanilla almond bark (chopped finely) or white chocolate chips. This should take about two minutes, making sure to stir every 30 seconds.

Roll out some wax paper. Dip or drizzle cookies with melted chocolate and sprinkle with crushed peppermints. Lay on wax paper to cool. Store cookies in an air-tight container for up to one week.

*If you have a family favorite ginger snap or gingerbread cookie recipe, opt for that and jazz it up with white chocolate and peppermint. 

Blueberry Buttermilk Muffins

BLUEBERRY BUTTERMILK MUFFINS
Start to finish: 45 minutes
Yield: Baker’s dozen

Muffins:
2 ¼ cups all-purpose flour, divided
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ cup dark brown sugar
1 egg, beaten
1 cup Dairy Maid Dairy Buttermilk
¼ cup butter, melted
1 cup blueberries

Streusel:
¼ cup flour
¼ cup chopped walnuts
¼ cup sugar
½ cup cold butter, cut into pieces

Heat oven to 375 F. Line muffin pan with cupcake liners.
In a medium bowl, combine 2 cups flour, baking soda, salt, cinnamon and brown sugar together with your fingers, making sure to break up the clumps of brown sugar.
Add in butter, egg and buttermilk. Gently stir until just moistened.
Toss blueberries with ¼ cup flour in a small bowl.
Fold berries into batter until evenly incorporated.
Using ¼ cup measuring cup, fill muffin cups ¾ full.
In bowl used to toss blueberries, cut together streusel ingredients with a fork until crumbly.
Place a heaping tablespoon of streusel on top of each muffin by pressing gently.
Bake 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Let rest in pan for two minutes before removing to let cool on a wire rack.

Chocolate-Cranberry Biscotti

CHOCOLATE-CRANBERRY BISCOTTI
Courtesy of Breakstone's®

If you’re looking for a cookie to package up for friends and family this holiday season, you’ve found your match. Biscotti, or a fancy way of saying twice-baked cookie, is the perfect treat to dip into coffee or impress those at the office. While the foreign name may be intimidating, this recipe made with Breakstone's® butter is so simple, you may not even believe how tasty it turns out.

2 ¼ cups unbleached, all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup Breakstone's® butter, melted
½ cup brown sugar, lightly packed
2 eggs
1 teaspoon vanilla extract
½ cup dried cranberries
2 tablespoons grated orange zest
½ cup dark chocolate chunks, plus more for melting

Heat oven to 375 F. Prepare a baking sheet with parchment paper.
In a large bowl, beat together melted butter and brown sugar until creamy. Beat in eggs and vanilla.
In a medium bowl, stir together flour, baking powder and salt. Gradually add in the dry ingredients to the wet, stirring to combine.
Stir in the cranberries, orange zest and chocolate chunks.
Turn dough out onto a floured surface and separate into two mounds. With floured hands, form each mound of dough into a 3x14-inch log, it will look like a flattened loaf. Place on baking sheet and bake for 20 minutes.
Remove and let cool completely.
Once cooled, using a serated knife, cut each log into ¾-inch cookies.
Lower oven temperature to 325 F.
Place cookies cut-side down on a parchment-lined baking sheet.
Bake 10–15 minutes.
Cool on a baking rack before drizzling with melted chocolate.

Orange Scented Brownies

Whether you’re whipping up dinner for a crowd or dessert for someone special, preparing and enjoying meals is at the core of the holidays. And while traditional recipes vary from family to family, one thing remains true — flavor reigns. Add these brownies made with Plugra European Style Butter to your dinner table this holiday season.

Orange Scented Brownies
For the brownies:
1 cup Orange Butter (recipe below)
8 ounces semi-sweet chocolate chips
3 ounces unsweetened baking chocolate, finely chopped
3 eggs, lightly beaten
1 tablespoon vanilla extract
1 cup plus 2 tablespoons sugar
½ cup plus 2 tablespoons flour
1 ½ teaspoons baking powder
½ teaspoon salt

For the ganache frosting:
9 ounces semi-sweet chocolate chips or finely chopped baking chocolate
1 cup heavy cream
2 tablespoons unsalted Plugra European Style Butter

For the brownies:
Heat oven to 350 F.
Butter, or cover with parchment paper, a 9 x 13-inch baking dish.
Melt together the butter and chocolate together in a medium-bowl over simmering water. You can also do this in the microwave, stirring every 30 seconds. Let cool slightly.
In a large bowl, combine the eggs, vanilla and sugar. Stir together with a wooden spoon until well mixed. Add in the chocolate. Let cool.
Sprinkle in the flour, baking powder and salt. Stir until just combined.
Pour into prepared dish and bake 35 minutes, or until a toothpick inserted comes out clean.
Cool completely before frosting

For the ganache frosting:
Melt together the butter, cream and chocolate together in a medium-bowl over simmering water.
Pour over the cooled brownies. Place in the fridge until set.
Once cut, brownies can be kept in the fridge or at room temperature. 

Orange Butter
8 ounces Plugra European Style Butter, unsalted
1 tablespoon orange zest
¾ teaspoon vanilla extract
1 tablespoon sugar

Combine softened butter in a medium-sized bowl with zest, vanilla and sugar. Beat until fluffy. Scoop butter onto one end of a rectangular piece of parchment paper, leaving room on the sides. Fold the end with the butter over, tucking tightly to form a log. Roll until you’ve reached the end of the parchment. Twist the ends and secure with string or bread ties. Refrigerate for at least 12 hours.