- Portion size 4 servings
- 1 lb kale
- 1 pinch salt
Smooth and Creamy Mashed Potatoes IMAGE Credits: Smooth and Creamy Mashed Potatoes IMAGE
Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Cream Cheese Gingerbread Thumbprint Cookies Credits: Jodi Pudge
Gingerbread overload? There's no such thing! These soft, chewy ginger-spiced thumbprints are filled with a tangy cream cheese icing for the ultimate holiday treat. A sprinkling of chopped crystallized ginger gives the cookies an added festive touch.
Cookies: In large bowl, beat butter with sugar until fluffy; beat in egg, fancy molasses and cooking molasses. In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture just until combined.
Roll by 1 tbsp into balls. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheets. Supporting opposing sides of 1 ball with 2 fingers, press opposite index finger into centre to create well 1/2 inch deep and 3/4 inch wide. Pinch together any cracks around edge. Repeat with remaining balls. Refrigerate until firm, about 30 minutes.
Bake, 1 sheet at a time, in 350°F oven until no longer shiny, about 12 minutes. Remove from oven; using rounded back of 1 tsp measure, gently press wells to reshape. Let cool on pans for 5 minutes; transfer directly to racks to cool completely.
Spiced Cream Cheese Icing: While cookies are cooling, in bowl, beat cream cheese with butter until fluffy; beat in molasses, vanilla, cinnamon, ginger and cloves. Beat in icing sugar until smooth. Spoon or pipe heaping 1 tsp of the icing into well of each cookie.
Garnish: Sprinkle icing with ginger. Refrigerate until icing is set, about 30 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Makes about 40 cookies.
Dark and Milk Chocolate Fudge IMAGE Credits: Dark and Milk Chocolate Fudge IMAGE
This double-layer fudge is a chocolate-lover's dream. A creamy layer of milk chocolate greets your first bite, while a rich dark chocolate base provides a smooth, indulgent finish. Use a 6-inch (1 L) square cake pan to maximize the layered effect, or use an 8-inch (2 L) pan for slightly thinner pieces.
Classic Whipped Shortbread IMAGE Credits: Classic Whipped Shortbread IMAGE
Every bite of these easy-to-make cookies will melt in your mouth. Go the traditional route and decorate with glacé cherries or use a piping bag and star tip to pipe the dough into pretty rosettes.