The holiday cookie factory is a really efficient way to get a ton of baking done and keep the kids happy.
Everyone knows that the best holiday centerpiece is an edible one, and that means that this lush forest of fudge is the indisputable choice for your Christmas table this year. Don’t be fooled by the grassy hues, these trees are chocolatey through and through. They’re easy to make too, with a simple formula for white chocolate fudge that’s bolstered with marshmallow cream, vanilla extract and heaps of Grinch-tinted food dye. Once you’ve got your perfect green shades down to a science, just cut the fudge into wedges or use a tree-shaped cookie cutter. Prop your trees up in a bowl of snowy sugar and watch your family tear the forest apart like a ravenous pack of lumberjacks. It’ll be a merry Christmas indeed. Get the easy deets for building this festive fudge forest, then further explore the sweet thickets of Cooking Channel’s fudge collection:
Hey, it’s the holidays! It may be cold outside, but it’s also a time for celebration, indulgent foods and festive drinks. Get ready for some holiday entertainment here on Cooking Channel from Sunday, December 8, to Saturday, December 21, every night starting at 8pm ET.
Start the feasting with G. Garvin’s Southern Holiday this Sunday, December 8, at 8pm ET. G. Garvin throws together a delicious, Southern-inspired holiday meal with the help of his family. The feast starts with appetizers, including G’s Deviled Eggs and Pimento Cheese Toasts. For the main course, G makes show-stopping Glazed Orange and Honey Ham, Roasted Cornish Hens and slowly braised Short Ribs.
On Sunday, December 8th, at 8pm ET, G. Garvin is putting together a Southern holiday feast that will make you wish you were part of his family. The menu includes yams, Cornish hens, short ribs, deviled eggs and glazed ham — and that’s not even half of it.
G’s mother and daughter even join him in the kitchen to make some of their family favorite sides. Watch how they live, love and eat on G. Garvin’s Southern Holiday. Till then, check out this web-exclusive video of how G gets through the season stress-free:
It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.
It’s time to embrace the holiday “spirit” as our calendars count down the days until Christmas. Celebratory and decadent cocktails are the hallmark of a good holiday party, so put down that ‘nog and whip up a unique wintry concoction that will light up Rudolph’s red nose.
This Candy Cane Martini is a sweet and refreshing mixture of vodka, fresh ginger and mint leaves, and it is the perfect, festive way to kick off the holiday season. The crushed peppermint candy that rims the chilled glasses puts the final, Christmasy touch on this winter wonderland cocktail.
Here’s to some holiday cheer! Bottoms up, folks.
It’s a little known fact that pancakes are the most versatile breakfast food around. To prove it, serve up this towering stack of tree-shaped pancakes at the Christmas morning breakfast table and wait for the applause to start. Part of a blog called The Pancake Project, this edible Christmas tree is assembled with the help of a squeeze bottle filled with batter, which allows for artful pancake shaping on a griddle. The owner of the blog has experimented with endless pancake colors and shapes, creating realistic 3D replicas of foods, animals and well-known artworks with just a squeeze bottle and a little food coloring. Test your own pancake prowess by griddling up this fluffy and festive stack and get inspired with some of Cooking Channel’s holiday-worthy pancake recipes:
If you know me, you already know that I take some serious pride in my guns. Yup, those four days a week in the gym aren’t wasted on being modest and they certainly aren’t being traded in for guilty pleasures over the holidays. Don’t get me wrong, I’ll be having second servings and festive cocktails like it’s my job, but there are some easy ways to make sure you’re not feeling like a stuffed turkey come New Year’s Day.
Make Healthy Food and You’ll Eat Healthy Food
Yes, Thanksgiving gravy, Christmas cookies and Valentine’s Day chocolate are all wonderful things, but it’s the buffets — guilt-filled family dinners and colleague pot lucks — that really have you bursting at the seams. Understanding that moderation is the key will make sure your plate isn’t filled solely with the naughty stuff. My trick is to cook up something wicked good and healthy! Try a vegetarian or vegan side dish that won’t put off your meat-loving folks, but compliment the other heavy foods on the table. Then, be sure to have a good helping of that and smaller helpings of the rich stuff. It’s not about deprivation, or compromising on flavor and the fun of holiday pizazz (your veggie chili can be served in a snowman bowl, too). And remember, drinks are full of the same evil carbs and calories as food. Treat them like treats, and you might even avoid some embarrassing confessional conversations with your boss.
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I love the look of Bunuelos — the treat is so enticing with their perfectly round shape. They are a Christmastime favorite in Columbia, where the fried yeast balls are stuffed with a white salty cheese and are more savory than sweet. The dish is traditionally served with natilla, a custard-like dessert that is very similar to flan, and with ‘manjar blanco’ for a Christmas trifecta.
Columbian Natilla (the ‘s’ gets dropped in Columbia) differs from the natilla in other countries since they don’t use eggs. This dish gets served chilled and is the perfect accompaniment to a crunchy, salty bunuelo.