• For cookies: bake according to package or recipe directions on a cookie sheet.
• For cookie cups: spray a mini muffin pan with nonstick cooking spray. Place one break-n-bake square (or about 1 tablespoon cookie dough) in each muffin cavity.
• Bake 8-12 minutes, or until done. Cool completely.
• To make Rudolph: frost with vanilla icing. Place two eyes (or chocolate chip eyes), an M&M red nose, and two chocolate covered pretzel antlers on each cookie.
• To make Christmas Light cookies: Frost with vanilla icing. Melt chocolate in a small bowl in the microwave (about 1-2 minutes, stirring each 30 seconds). If the mixture is too thick, add a drizzle of oil to thin. Place in a ziploc bag and cut off one tip. Pipe the light strand on the cookie. (You could also use a licorice rope for this.) Place candy sunflower seed “lights” on the strand.
• To make the cookie cups: frost with vanilla frosting and sprinkle with Christmas sprinkles or candies.

Make the Dough:

• Place eggnog in a microwave safe measuring cup. Heat for 30 seconds in the microwave, until it reaches between 100-110°F. You want it to be like very warm bathwater. (The time you heat it will need to be adjusted depending on your microwave.) Add yeast and stir. Let it sit for a few minutes until the yeast blooms.
• Place sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the eggnog/yeast mixture and stir for a few seconds.
• Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl. If dough is still very sticky, you can add an additional ¼ cup of flour.
• Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size. Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise.

Prepare Rolls:

• Stir together brown sugar, cinnamon, and nutmeg.
• Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10” by 14”. Spread with melted butter and sprinkle with filling.
• Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9×13” baking dish that has been sprayed with nonstick cooking spray.
• Cover the rolls with plastic wrap and refrigerate overnight or allow to rise until puffed, approximately 1-2 hours in a warm place.
• When ready to bake, preheat oven to 350°F. If chilled, remove the rolls from the refrigerator and let them warm up to room temperature while the oven is preheating. Remove the plastic wrap and bake for 23-28 minutes, or until they are golden brown.

Frosting:

• Whisk the powdered sugar and eggnog until smooth. Pour over warm rolls and serve.

• Preheat oven to 325°F. Spray mini muffin tins with nonstick cooking spray.
• Beat butter, shortening, and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, and salt. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Slowly mix in the flour.
• If dough is too sticky to handle, you can chill it for 30-60 minutes. Otherwise, continue below.
• Shape dough into 36 balls (about 1 1/4 inches each). Lightly press balls onto the bottoms and up the sides of the muffin cups.
• Make the filling: stir chocolate and butter in a small saucepan over low heat until melted. Remove from heat. Stir in egg, brown sugar, and vanilla and peppermint extracts. Spoon 1 slightly rounded teaspoon of filling into each dough-lined muffin cup.
• Bake for 15-20 minutes until the crust is just firm and filling is puffed and set. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove tarts from muffin cups; cool completely on a rack.
• While the tarts are cooling, make the chocolate ganache. Place the chocolate in a medium sized bowl. In a small saucepan, heat the whipping cream over medium heat until it boils. Pour the cream over the chocolate and let sit 5 minutes. Stir until smooth.
• Spoon a little ganache over each cooled tart. Sprinkle with crushed candy canes for garnish. Store in an airtight container for up to 3 days or freeze in a single layer in an airtight container or bag for up to 1 month.

• Once brownie bites have cooled, remove them from the pan. Color your frosting green and add to a pastry bag fitted with a Wilton 1M tip (large open star).
• Pipe frosting onto brownie bites in a Christmas tree shape. Sprinkle with nonpareils as lights and add a star on top.
• Store loosely covered in the refrigerator, enjoy room temperature

• Line a 10×15 inch jelly roll pan with foil (for easy removal).Grease and flour the pan (I use the cooking spray that has flour in it for this step.) You can also line your pan with parchment paper instead of foil. Grease it just in case!
• Beat eggs at high speed for 5 minutes.  Gradually beat in sugar, applesauce, and molasses.
• Stir together flour, baking powder, cinnamon, allspice, ginger, and salt. Add to other mixture. Spread into pan.
• Bake at 350°F for 10-12 minutes. The cake will spring back when touched without transfer to your finger. Err on the side of overdone for cake rolls, that makes them roll easier. Turn out immediately onto a kitchen towel sprinkled liberally with powdered sugar. Starting at the narrow end, roll towel and cake together. Cool completely. Note: the cake is sticky, soft, and spongey. It might come off a little on your fingers, but that’s okay. Cooling will take at least 2 hours. You can make the cake a day ahead. Just wrap the cooled cake with plastic wrap overnight.
• Make the filling: Beat cold heavy whipping cream in a stand mixer with the whisk attachment (or in a large bowl with a hand mixer) until soft peaks form. (This takes about 2 minutes with my stand mixer on medium speed.) Add powdered sugar, and vanilla. Add eggnog 1 tablespoon at a time, slowly. Continue beating until stiff peaks form. Be careful not to overwhip.
• Once cake is cool, carefully unroll it. It might leave a little mess on the towel, but that’s okay, as long as you can peel it off. Spread about half the whipped cream over the top of the cake, leaving an edge at the end. Starting at the narrow end, re-roll the cake. As you roll it the filling will shift a little and you may need to remove some if you’ve put too much on the cake. That’s okay, just have a knife handy to scrape off any excess as you roll. At this point you can wrap the cake in plastic wrap and refrigerate for up to 24 hours. When ready, place cake on serving plate and top with some of the remaining whipped cream and dust with cinnamon.

• Preheat oven to 350F. Line a 9×9” pan with foil and spray really well with cooking spray.
• Place cake mix, egg, and butter in the bowl of an electric mixer fitted with a paddle attachment. (You can also use a hand mixer, it will just take longer.) Mix until the dough forms into a ball.
• Place about 2/3 of the dough in the bottom of the pan and press to form the crust.
• Sprinkle chocolate chips and Andes Baking Chips over the top. Pour sweetened condensed milk over the chips.
• Drop pieces of the remaining dough evenly over the top of the pan. Press lightly to adhere.
• Bake for 23-25 minutes until the edges get golden and the cake top is no longer shiny. Remove from oven and immediately sprinkle with crushed candy canes. Note: the candy canes will slightly melt into the top of the bars. Not all of them will stick. This is optional, and just to make them look pretty. You can omit the candy canes. (You can’t bake the candy canes on top or they will melt.)
• Cool completely, chilling if needed to speed up the process, then cut into bars.

• Make the Dough: Place milk in a microwave safe measuring cup. Heat for 30-45 seconds in the microwave, until it’s between 100-110°F. Add yeast 1 teaspoon sugar (from the ⅓ cup) and stir. Let it sit for a few minutes.
• Place remaining sugar, butter, salt, and egg in the bowl of a stand mixer fitted with the paddle attachment. Mix until the butter is distributed throughout the liquids, although it may be chunky. Pour in the milk/yeast mixture and stir for a few seconds.
• Add flour and stir with the paddle attachment just until the mixture starts to stick to the paddle. Then replace the paddle with the dough hook. Continue mixing on low speed until the dough forms a ball in the center of the bowl.
• Spray a large bowl with cooking spray and place the dough ball in it. Spray the top of the dough ball with cooking spray (lightly) and cover the bowl with plastic wrap. Let sit for 2-4 hours until it doubles in size.
• Note on rising: if your house is warm, it should rise no problem. If it’s cold in your house, it may take longer for the dough to rise, so plan accordingly!
• Prepare your Rolls: Stir together butter, brown sugar, flour, and spices until it forms a paste.
• Once the dough is risen, roll it out on a lightly floured surface into a large rectangle, about 10×15-inches. Spread the filling as evenly as possible over the rectangle, making sure to reach to the sides so the outer rolls have enough filling.
• Roll the dough up tightly from the long end. Slice it into 12 equal rounds. Place the rolls into a 9×13-inch baking pan sprayed with nonstick cooking spray.
• At this point, you can let them rise for about 30 minutes-1 hour until they are swelling up in the pan and bake as directed. Or you can do what I do: cover with plastic wrap and stick in the refrigerator overnight until ready to bake.
• When ready to bake, preheat oven to 350 degrees. If the rolls have been in the refrigerator, remove them and let them warm up while the oven is preheating. Remove the plastic wrap and bake for 20-25 minutes, or until they are golden brown.
• Make the frosting: Mix cream cheese, butter, and maple syrup with a hand mixer until well blended. Mix in powdered sugar and cinnamon until smooth, stir in vanilla and maple extract. Frost rolls and serve warm.

• Note: this dough requires chilling.
• Mix brown sugar, butter, and peanut butter in a large bowl with a hand mixer until creamy (about 2 minutes). Add eggs and vanilla, continue beating until mixed. Add flour, cocoa, and baking powder and beat on low speed until well mixed.
• Divide the dough in half. Place each half on a sheet of plastic wrap and form into a log. Wrap well and chill until firm, 4 hours or overnight. (This process can be sped up by freezing the dough for 1-2 hours.)
• Preheat oven to 350°F. Line two cookie sheet with parchment paper or a silicone baking mat. Working with one dough log at a time, cut slices 1/4” thick and place 2” apart on baking sheet. Bake for 8-10 minutes, or just until they loose their glossy sheen. Cool on cookie sheets 10 minutes then remove to a rack to cool completely.
• Once cookies are cool, place chocolate chips and oil or shortening in a microwave safe bowl. Heat on 50% power for about 2-3 minutes, stirring every 30 seconds, or until chocolate is melted and smooth.
• You can dip each cookie in the chocolate then dip in the toppings. Or, for a more decorative approach, place the melted chocolate in a sandwich bag and cut off one tip. Drizzle chocolate over cookies and sprinkle with toppings.

• Line a 8×8” or 9×9” pan with foil and spray with cooking spray.
• Toast your pecans over the stove or in a 350°F preheated oven. Set aside to cool.
• Mix corn syrup and evaporated milk in a large microwave safe bowl. Stir until mixed. Microwave on high for 3 minutes. Stir in the white chocolate chips until melted.
• Stir in powdered sugar, maple extract, and vanilla and beat 1-2 minutes with a wooden spoon until thick and glossy.
• Spread in prepared pan. Top with toasted pecans in a single layer and press lightly to adhere.
• Chill 2 hours or until firm. Slice into squares. Store in an airtight container.

• Melt candy according to package direction. It’s easiest to dip if you place the melted candy in a tall, thin glass instead of a low, wide bowl.
• Dip the end of the stick in the candy and stick into the bottom of the madeleine.
• Dip the entire thing in the green candy and place three red candies in the bottom corner, like berries.
• Place on a waxed paper or parchment lined cookie sheet to dry. Chill to set.
• Store in an airtight container for up to 5 days.