This is the very first time I’m sharing a New Year’s Eve cake on the blog. I felt like making something truly spectacular: this gorgeous New Year’s Champagne Cake! Yep, I made the cake with real champagne, if that’s not festive, I don’t know what is.

The cake is made with three layers of champagne-flavored sponge. Between the layers, you’ll find Italian meringue with raspberries, and the whole cake is frosted with that same meringue.

The flavors already pair perfectly with New Year’s Eve, but the decoration brings it all together beautifully. On top of the cake, I created a chocolate clock!

Recipe Ingredients

As always you can find the full list of ingredients in the recipe card below. I’m highlighting a couple of special ingredients below.

• champagne – now the flavor of the champagne in this cake is not overpowering. But it does help to pick a champagne you like (a lovely prosecco works too!). If you don’t want to use alcohol in the cake you can go for an alcohol-free version. Keep in mind that those tend to be sweeter in general.
• Italian meringue – the entire cake is coated with Italian meringue, which gives it that snow white look.
• raspberries – with all the sweetness, the raspberries add a hint of freshness to the cake
• chocolate – I used a chocolate writing pen to make the numbers on the cake. You can also use melted chocolate in a piping bag, but the pen makes it a bit easier.

How To Make Champagne Cake

Making this New Years champagne cake is not difficult but there are a few steps to take into account. The good news is that you can prepare most of the cake in advance.

Start by making the cake layers. I use three cake pans for making this and divide the cake batter between the pans in equal measures. Let the baked cakes cool on a wire rack before moving on the next step.

Make the Italian meringue with egg whites according to the recipe.

Assemble

The last step is to assemble the cake. It helps if you have a cake turntable for decorating the cake. Not an absolute must but it does make it easier.

You first start by adding the first cake layer on a plate or cake stand and spread a layer of meringue on top of the cake. Add some raspberries and gently press them into the meringue.

Now repeat this with the next layer and finish with the third layer. Make sure that the third layer has the flat side of the cake on top. You do not add the raspberries to the top layer.

Add the meringue to the outside of the cake. Start with a thin layer first and add a second thicker layer after that. I used a decorative swirl on the sides which is optional but does make it look prettier.

Time to add the clock numbers! Finish with the fresh raspberries and that’s your Champagne Cake done.

Storing Champagne Cake

You can prepare part of the cake in advance. The cake layers can be baked a few days earlier and wrapped in plastic wrap and kept outside of the fridge.

The Italian meringue is best made fresh as it doesn’t keep all that well.

The finished cake is best eaten right away but if you need to store it, make sure to cover it and keep outside of the fridge. Preferably not more than a few hours before serving or at most one day in advance, that way the cake is the prettiest.

Leftover pieces can be stored for 1-2 days.

Can I freeze champagne cake?

You can freeze the cake layers, properly wrapped, once you’ve baked them. Defrost them before assembling. I would not recommend to freeze the decorated cake, that does not work well with the Italian meringue.

More New Years Recipes

Are you looking for more delicious recipes that are perfect for New Year? Check the below recipes as well, these are real Dutch classics for New Years Eve.

• Dutch oliebollen
• Apple beignets
• Apple turnovers

This caramel pecan chocolate fudge is the perfect holiday treat. You can serve the fudge during your Christmas party or you can turn it into cute little gifts for your loved ones and friends. It’s easy to make and pretty irresistible too!

Recipe Ingredients

This caramel pecan chocolate fudge consists of two layers. A chocolate fudge layer and a caramel layer. You will need the following ingredients for making it:

• sweetened condensed milk – you will need two cans. One for each layer
• milk chocolate – can be replaced with dark chocolate if you want
• pecans – can also be replaced with walnuts. I use extra pecans for the topping too
• butter – unsalted
• dark brown sugar – you can use light brown sugar as well

How To Make Caramel Pecan Chocolate Fudge

Making the fudge is pretty simple and quick. You will just need time for the different layers to set. Keep that in mind when you’re going to make this fudge recipe.

Start by lining a baking pan or dish of about 16 × 24 cm (6 × 9½ inches) with parchment paper.

Chocolate layer

First place the chocolate and condensed milk into a small saucepan. Melt the two together until smooth.

Add the vanilla and the chopped pecans. Stir this quickly to combine and pour into the baking dish. Smooth the top with a spatula and place in the fridge until set completely.

Caramel layer

Once the first layer is set you can start on your caramel layer. For the caramel you add all the ingredients to a saucepan. Place on low heat and stir until everything is melted together.

Now increase the heat a little bit and let it cook. Keep in mind that it will become thicker the longer it cooks. As it cools down the caramel will firm up even more so don’t let it sit on the stove for too long.

Add the caramel layer on top of the chocolate layer and spread it evenly. Sprinkle the pecans on top and gently press them in with a spatula.

Don’t use your hands as the caramel is extremely hot! Now let it chill again for a couple of hours and preferably overnight. Cut it into small squares for serving.

Storing Caramel Pecan Chocolate Fudge

You can store the fudge in an airtight container for up to three weeks on room temperature.

Can I freeze chocolate fudge?

The fudge also freezes well. In that case wrap it properly and freeze for up to 2-3 months. Make sure to thaw it slowly in the refrigerator.

More Chocolate Recipes

If you love chocolate just as much as me, I think you will like these recipes too:

• Chocolate Chip Blondies
• Mini chocolate chip cookies
• Chocolate chip madeleines

More Easy Fudge Recipes

Of course you can also find other flavored fudge recipes too!

• Bounty fudge
• Easter egg fudge
• Lemon fudge

This dessert is the perfect ending to a Christmas dinner: coffee caramel panna cotta. Ideal for anyone who can’t decide between coffee or dessert.

Recipe Ingredients

• heavy cream – or heavy whipping cream 
• coffee – I used a strong coffee so the flavor doesn’t get diluted too much
• milk – you can also use yogurt for a slightly tangier flavor
• gelatin – I use gelatin sheets for this recipe. The sheets are 1,5 gram each. See below for information on using sheets vs gelatin powder.
• caramel sauce – for making the caramel sauce I use my favorite homemade caramel sauce recipe.
• cookies – for decorating I used specific Dutch lace cookies (kletskoppen) for which I will be sharing a recipe later. But you can easily use any kind of cookie you like.

Make sure to double check the exact quantities and ingredients in the recipe card below.

More desserts in a glass

I love serving desserts in a glass, it’s festive, easy to prepare and serve and perfect to have individual portions. Here are a few of my favorites (or check all desserts here):

• Panna cotta with red berries
• Chocolate mousse
• No bake apple caramel cheesecake

How To Make Coffee Caramel Panna Cotta

One thing I really love about panna cotta is the fact that you can prepare it all in advance.

You start by soaking the gelatin sheets in a bowl of cold water for at least 15 minutes.

In the meantime, you combine heavy cream, coffee and the milk in a bowl. Mix it through and add part of your mixture into a medium saucepan. Place on medium heat and add the sugar. Stir until the sugar dissolves. Now turn of the heat, add the gelating sheets and stir until combined.

Add your warm mix into the remaining liquid and mix through.

Now divide over the glasses or ramekins and chill in the fridge for at least 3 hours or until set.

Decorating

The last step in preparing the panna cotta recipe is to decorate with the caramel sauce, cookies and a Christmas chocolate.

Of course you can easily use whatever decoration you like. The coffee panna cotta can also work for any kind of season so adjust your decorations accordingly.

Storing Coffee Caramel Panna Cotta

The good news is that you can make and store this panna cotta for 3-4 days. I do add the caramel sauce and the other toppings at the last minute, so that is the only work left to do.

If you store it in the fridge make sure to cover the top of the panna cotta with plastic wrap. That way you prevent the cream soaking up other flavors of ingredients in the fridge.

This easy caramel sauce is a true foolproof favorite. With just a handful of ingredients, you can make a rich, smooth caramel that turns out perfectly every time. Delicious drizzled over cakes, pancakes, or desserts, or simply enjoyed straight from the jar.

Recipe Ingredients

This easy caramel sauce recipe only needs four ingredients plus a few extra items to make it easier.

• unsalted butter – you can even add a bit of sea salt and create a homemade salted caramel sauce. I don’t use salted butter for this as the amount of salt is easier to control when you add it yourself.
• light brown sugar – you can also use dark brown sugar but the result will be darker as well
• heavy cream – or heavy whipping cream
• vanilla extract

In addition, it is easy to have the following utensils on hand:

• medium saucepan – preferably one with a thick bottom
• spatulas – I like flexible spatulas but you can also use a wooden spoon
• glass jar – for storing I like to use a mason jar or something similar

Storing Caramel Sauce

If you store the caramel sauce in a properly sterilized jar it will keep for a year in a cool, dark place. Once opened store it in the refrigerator and use within two weeks.

Can I freeze caramel sauce

Yes you can! Ideal for an opened jar that isn’t empty after two weeks. Freeze in an airtight container for up to 3 months. It might separate when you thaw it, but that is easily solved by reheating the sauce.

Recipes with Caramel Sauce

I can wholeheartedly recommend making a generous batch of caramel sauce. If you store it in sterilized jars, it will keep for at least a year.

That’s perfect, because this sauce is delicious with so many recipes. Think pancakes, muffins, or chocolate desserts.

Some of my favorite recipes with caramel sauce are, for example:

• Stroopwafel ice cream
• Stroopwafels
• Coffee caramel panna cotta

Other Delicious Sauce Recipes

There are many more delicious sauce recipes to serve on Laura’s Bakery. I secretly love sweet dessert sauces the most, but for savory sauces, you can always browse my sauces and dips category. You’ll find something tasty for just about any dish or snack.

Some delicious sweet recipe tips from this category:

• Vanilla sauce recipe
• Chocolate sauce
• Cranberry sauce

This basic blini recipe is quick and easy to make, and the blini turn out nice and airy. Once topped, they look incredibly elegant and make the perfect festive appetizer.

Why This Recipe Works

The good thing about blini is that they are so easy to make and are the perfect little snack.

You can go traditional and serve them with sour cream or crème fraîche and salmon but they can be eaten in so many different ways. The finished blini can even be turned into a sweet treat.

Recipe Ingredients

Traditionally blini are made with yeast, but I love to make something quicker if I can as long as the end result is pretty close to the original. So no, these are not authentic but they are still pretty close!

• all-purpose flour – for making the blini batter you go with a mixture of regular flour and buckwheat flour
• buckwheat flour
• egg – you will need one whole egg. If you want to know how to replace eggs in baking, check the article.
• milk – you can substitute with a plant-based milk but the flavor will be different
• unsalted butter – the same goes for a plant-based alternative. You can make it that way but the flavor will be different

How To Make Blini

Add both flours into a large bowl and mix it to combine. Now split the egg into egg whites and egg yolk. The yolk is added to the flour and the egg white is placed in a clean, grease free bowl.

​The butter is melted and added to the flour mixture together with the milk. Whisk it until smooth and season with salt and pepper to your liking.

Whip the egg whites until you have stiff peaks. Fold this into the batter, making sure not to remove the air from the mixture.

Now it’s time to bake the blini. That works in much the same way as a regular pancake but the difference lies in the size. You use about one tablespoon of batter for each blini. Let them cool before adding the topping.

What Are Blini?

Blini are small Russian buckwheat pancakes, usually between 2-4 inches (5-10 cm) in diameter. In the Netherlands, they’re often compared to mini pancakes (poffertjes) due to similar ingredients (yeast, buckwheat flour) but mostly because of their small size.

Fun fact I discovered while researching for this post: “blini” is already the plural form! The singular is blin. But hey, who serves just one of these delicious bites anyway? 😉

How to Serve Blini

You can serve them as an amuse-bouche, an appetizer, or as party bites, but they’re just as great in a more casual setting.

Think: picnic snacks or a fun treat for school or daycare! Blini also make a fantastic savory option for a high tea.

With this basic recipe, you’re all set and the toppings are up to you!

Blini as an Appetizer or Amuse-Bouche

Here are a few topping combinations that would work perfectly on blini (including vegetarian and non-vegetarian options and all without salmon!).

These are just ideas but there is so much more you can do with them:

• Blini with goat cheese, prosciutto & raspberry
• Blini with goat cheese, walnut-honey tapenade & pear
• Blini with ricotta, peach & prosciutto
• Blini with spinach pesto, feta & pine nuts
• Blini with avocado-lime cream cheese spread, tomato & balsamic drizzle

Blini Storage Notes

Blinis are easy to store in the refrigerator for 2-3 days. Since they are mostly served cold that makes them perfect for making in advance.

Can you freeze blinis?

Absolutely. They are very easy so freeze and will keep for about 3 months when frozen. Make sure to store them in a freezer proof container.

With this deconstructed lemon meringue pie dessert, you can easily serve a festive and elegant treat without the stress. In this article, I’ll also give you a few tips on how to create even more upscale desserts at home!

Why This Recipe Works

This dessert absolutely looks fancy, but it doesn’t require a lot of work and is easy to make.

It’s a fun way to present a dessert, makes it look like you spend hours creating it, while in fact it is easier than the original!

Recipe Ingredients

• gingerbread cookies – you can use store-bought or make your own following the cookie recipe below
• lemon curd – again, you can use store-bought or make your own lemon curd
• meringue – I like to use Italian meringue for this recipe

​Equipment needed

• Kitchen torch
• piping bag

How To Make Deconstructed Lemon Meringue Pie

For this deconstructed dessert, I’ve taken the crispy cookie crust, the lemon curd, and the meringue and presented them in a fun, new way.

It looks like a restaurant-worthy dessert, but it’s surprisingly easy to make. Win-win! 😉 Once you’ve made the separate components it’s a matter of arranging them on the plate!

I used gingerbread cookies for the “crust,” since they’re perfect for the holiday season. To make everything look even more festive, I cut the dough into tiny star shapes.

I finished the dessert with fresh mint leaves. They add both a beautiful pop of color and a delicious fresh flavor.

That’s how you effortlessly create a chic, restaurant-style dessert right at home!

What is a Deconstructed Pie Dessert?

Many years ago, I tried a deconstructed pie dessert for the first time -an apple pie version- and I loved it. I mean, who doesn’t love apple pie?

A “deconstructed” dessert simply means that all the classic elements are served separately on the plate. It gives you the chance to plate each component in a fun and elevated way.

This style of serving desserts is something you’ll often see in fine dining restaurants. How fun would it be to recreate that experience at home for Christmas? And honestly, it’s almost as easy as making these mini lemon meringue pies.

More Elegant Dessert Ideas

Most of the time, I keep things simple, both in baking and in styling. But on special occasions, you may want a more luxurious dessert to serve. And as you’ve probably noticed: the presentation makes all the difference.

Instead of serving dessert in a bowl or jar, go for a sleek, shallow or deep plate and combine different elements creatively: sweet, crunchy, creamy, fresh/tart, spiced, and maybe even a hint of salty.

Before assembling the plate, think about how you want it to look overall and what will be the base of your dessert.

For this deconstructed lemon meringue pie, the crumbled cookies are the base. Play with different sizes and textures, be creative but precise, and don’t forget your piping bag, because it’s always useful!

Storing Deconstructed Lemon Meringue Pie Dessert

You can prepare both the gingerbread cookies and the lemon curd a few days in advance. The gingerbread cookies can be stored in a cookie jar for up to 3 weeks. The lemon curd is best kept in the fridge for up to two weeks.

The Italian meringue is best made fresh as that doesn’t store as well.

Are you a crème brûlée fan too? Then you absolutely need to try this crème brûlée pie. Your favorite creamy dessert with that crispy caramelized topping is now combined with a buttery, tender crust. So delicious! And easy to make too!

Why I Love This Recipe

For years I kept postponing making crème brûlée because I thought it would be complicated. But it’s actually incredibly easy to make.

For this crème brûlée pie or crème brûlée tart, I use the exact same recipe (and quantities) as for my regular vanilla crème brûlée. I’ve made it many times and it always works perfectly.

The most important thing is to whisk the egg yolks and sugar together thoroughly.

Recipe Ingredients

The crust is my shortcrust pastry recipe, but for this tart I use powdered sugar instead of granulated sugar. It gives the crust a finer texture, which pairs really well with the crème brûlée filling.

For the crust you’ll need:

• powdered sugar – for a finer crumb
• unsalted butter – if you use salted butter, skip the pinch of salt
• all-purpose flour – regular flour works perfectly here
• egg – helps bind the dough
• salt – enhances flavor

For the crème brûlée filling you’ll need:

• egg yolks – essential for flavor and thickening
• granulated sugar – crème brûlée shouldn’t be overly sweet, but sugar is needed
• heavy cream – creates that rich and creamy texture
• cane sugar or granulated sugar – to sprinkle on top before torching

How To Make Crème Brûlée Pie

You start by making the crust. Keep in mind that it will need to chill in the fridge for at least an hour. Roll the dough using a rolling pin and line a pie pan or a pie shell with the dough.

Now add a piece of parchment paper on top of the dough and weigh it down with pie weights. Bake it in the preheated oven for about 20 minutes. Remove the paper and weights and bake for another 15 minutes or until light golden brown.

Prepare the filling

The next step is to prepare the filling. Whisk the egg yolks and the sugar together in a bowl. Combine the cream and the vanilla in a saucepan.

Keep whisking while you heat it to it just comes to the boil. Take off the heat and slowly pour the hot mixture into the egg mixture, while you keep whisking continuously.

Now place the tart crust back in the oven. This is easier than having to move the crust from the kitchen counter into the oven with the filling.

It’s less messy if you first place the crust into the oven and pour in the mixture. Carefully slide it into the oven and close the door. Bake at 150˚C/300˚F or until set but slightly wobbly in the center.

Cooling and torching

Let it cool completely to room temperature and then refrigerate for at least 3 hours. If possible, it is best to let it cool overnight.

The final step is to sprinkle a thin layer of sugar on top of the crème brûlée pie and caramelize the sugar with the blow torch until golden brown and crispy.

Storing Crème Brûlée Pie

You can easily make this crème brûlée pie in advance, just add the sugar layer last minute.

How long can I store the crème brûlée pie in the fridge?

Without the caramelized sugar, you can store the crème brûlée pie for up to two days. Don’t add the sugar topping yet as that will get soft and lose its crunch.

Can I freeze the crème brûlée pie?

You can freeze the pie properly wrapped or in an airtight container for up to three months. Again without the sugar topping. Add the topping once the pie is defrosted.

If there ever was an easy recipe for making a Christmas wreath pavlova, this is it. It will impress your guests, taste delicious and the good news is that you can prepare most of it in advance. Perfect for a no-stress Christmas dessert.

Why You’ll Love This Recipe

Pavlova is the perfect dessert to wow people with. Just look at this Christmas pavlova wreath, doesn’t it look amazing?

Who wouldn’t be thrilled to see this show-stopping dessert arrive at the table after Christmas dinner? Making a great impression with dessert is easy with this pavlova.

The great thing about this recipe is that it’s really not complicated. Yes, you’ll need a little patience while the meringue base bakes, but the good news is that you can prepare it well in advance. You can easily make the Christmas pavlova wreath a couple of days ahead.

Right before serving, all you need to do is spread the mascarpone cream on top and decorate with fresh berries. Tadaa; your spectacular Christmas dessert is ready!

Recipe Ingredients

• egg whites – make sure there is no egg yolk in the egg whites when you’re splitting your eggs
• sugar – I use superfine granulated sugar
• vinegar – for stabilizing the meringue you use either lemon juice or vinegar
• cornstarch – also meant for stabilizing the meringue
• heavy cream – for the topping, you will need heavy cream, a bit of vanilla sugar and mascarpone. Alternatively, you can also use just the heavy cream and skip the mascarpone. That will make it slightly lighter.
• mascarpone – like the heavy cream: for the topping
• berries – red fruit works best for that festive Christmas vibe. Pomegranate seeds also look great but fresh raspberries or strawberries are perfect choices too.

Make sure to double check exact quantities and ingredients in the recipe card below.

How To Make Christmas Wreath Pavlova

Start by whipping the egg whites to soft peaks. This is easiest to do in a food processor or stand mixer with the whisk attachment.

Make sure you use a bowl that is clean and free of grease. Now, gradually add the sugar as well as the lemon juice (or vinegar) and the cornstarch. Mix until stiff peaks form.

Take a baking tray lined with a sheet of parchment paper and spoon the meringue on top into a wreath shape.

You can draw a circle on the paper as a guide. If you do, make sure to flip the parchment paper over so the pencil doesn’t touch the food. You can also use a large piping bag if that is easier to do.

Bake the pavlova for 1½-2 hours at 210°F (100°C). Allow to cool completely in the oven with the oven door slightly ajar.

Make The Topping

For the topping, you whip the heavy cream with the vanilla sugar until you have stiff peaks. Whip the mascarpone a bit to loosen it and fold it into the whipped cream. This is easiest to do with your mixer on a low speed. Gently mix until smooth.

Once the pavlova wreath is completely cooled down, you can spread the mascarpone topping over it and decorate it with red fruit. Serve immediately.

What is a pavlova?

Pavlova is a dessert made from meringue. It was named after the Russian ballerina Anna Pavlova.

What’s the difference between meringue and pavlova?

Technically, the difference lies in the texture. Meringue is crisp and crunchy all the way through, while pavlova has a soft, marshmallow-like interior and a crisp exterior. That softer center comes from adding cornstarch to the mixture.

Of course, I’m one of those stubborn home bakers who prefers even meringues to have a slightly chewy center, so for me, the topping is the real difference! A pavlova is always topped with cream and fresh fruit, making it almost like a cake.

Storing Christmas Wreath Pavlova

You can store the pavlova, once baked,  outside of the fridge for 3-4 days. Do not store in an airtight container because it will get soft.

A cardboard box or similar is ideal for keeping the texture nice and crispy. Or cover loosely with aluminum foil. Make sure to keep it dry.

Add the toppings at the last minute, right before serving.

These duchess potatoes are always a hit during the holidays in our house. Making them yourself is easier than you might think. It’s a great way to serve potatoes and the decorative swirls look great on your plate!

Why You’ll Love This Recipe

Pommes duchesse or duchess potatoes have become somewhat of a Christmas tradition in our family. We hardly ever eat them outside of the holidays. They’re pretty much reserved for Christmas dinner.

We always called them “potato puffs” (they’re also known as potato rosettes) and we used to buy them ready-made, just to pop them in the oven.

But in the spirit of “let’s make everything from scratch”, I added homemade duchess potatoes to my list. And believe me when I say that golden brown homemade pommes duchesse are so much better than store-bought!

It looks pretty and tastes amazing. Perfect for your holiday dinners.

Recipe Ingredients

• potatoes – for making duchess potatoes, you need starchy potatoes. Basically, the same potatoes you would use for making a potato mash. You can also use leftover mashed potatoes for making this!
• egg yolk – for the creamiest result you add one egg yolk to the mix. If you don’t want to use egg, you can leave it out. Adding an egg will make it extra creamy but it will still work without the egg in the potato mixture.
• butter – for mixing the potatoes you need to use butter to get that creamy and smooth result
• other additions – I kept this recipe pretty simple, but you can easily make Parmesan duchess potatoes as a variety by adding Parmesan cheese. Adding herbs (fresh or dried) is also a great idea.

How To Make Duchess Potatoes

Making these pretty potato swirls is very straightforward and easy. You boil the potatoes in a large pot as you would for potato mash. Drain the potatoes and mash them until very smooth.

You can use a potato ricer for doing this. Do not use a stick blender as that will make the starch in the potatoes act like a glue and will not get you a very pleasant texture.

Add the egg yolk and the butter to the potatoes and stir it through. Season well with salt, pepper and nutmeg. You will have a smooth and creamy result.

Take a pastry bag and fit it with a large star tip (like the Wilton 1M) and pipe small swirls onto a baking sheet lined with parchment paper.

Bake the duchess potatoes for about 25 minutes in the preheated oven or until golden brown.

What Potatoes To Use For Duchess Potatoes

This duchess potatoes recipe is made with mashed potatoes, so starchy potatoes work best, something like Yukon Gold potatoes in the U.S.. It also helps to use a good potato masher, because you want a smooth mash to pipe into nice, neat swirls.

Now the good news is that you can also use other types of potatoes for making these pommes duchesse. Sweet potatoes will work and you could even use pumpkin puree for creating the swirls.

Storing Duchess Potatoes

You can make these duchess potatoes in advance, which makes them perfect for prepping for your Christmas dinner. You can store either the potato mash or the potato swirls in the fridge for up to 1 day.

Can I freeze Duchess potatoes?

Definitely! Either baked or unbaked. If freezing unbaked, freeze them individually on a tray first, then transfer to a well-sealed freezer bag.

They’ll keep up to three months. If baking from frozen, just add a couple of extra minutes to the cook time. Check below on how best to reheat them.

Today I am sharing one of my favorite Christmas cookies: Dutch Christmas wreath cookies or ‘kerstkransjes’, as we call them in the Netherlands. They’re perfect for the Christmas season, totally delicious and you can even hang them in the Christmas tree!

Why You’ll Love This Recipe

These cookies, in the shape of little Christmas wreaths are a classic during Dutch holiday season. They’re buttery, crunchy and delicious and once you’ve made them the first time, you will be hooked.

You can decorate the cookies with almond flakes or use pearl sugar. Both will be delicious!

Recipe Ingredients

You don’t need a lot of difficult ingredients for making these easy cookies.

• flour – I use all-purpose flour for this recipe
• sugar – these are best made with white caster sugar and a bit of vanilla sugar for taste
• egg – you will only need one egg yolk for this recipe + egg wash for brushing the top
• butter – unsalted butter
• sliced almonds and pearl sugar – for decorating

You will find the full details and quantities in the recipe card below.

How To Make Christmas Wreath Cookies

You start by combining the butter and both sugars and mix until it is creamy. Add the egg yolk and make sure it is fully combined.

Add the dry ingredients in the bowl and knead till a firm cookie dough forms. Wrap this in plastic and chill for at least an hour in the fridge. Check here why chilling your dough is so important!

Cut out the cookies

Once the dough is properly chilled you can roll it out on a floured surface to about 5 mm/0,25 inch thick. You make the wreath shape by using a fluted round cookie cutter. I use one that is roughly 7 cm or 2.75 inches.

You can use different sizes if you want or use all the same size. Place the cookies on baking sheets lined with parchment paper.

The last step is to use a small round cutter to punch out the center hole. This is best done on the baking tray, so the cookies keep their shape.

Egg wash and decorate

Brush the cookies with the beaten egg and sprinkle with sliced almonds and/or pearl sugar.

Bake in the preheated oven for about 14-16 minutes or until golden brown. Let the cookies cool down so they get crunchy before removing them from the baking sheet.

Hanging Them in the Christmas Tree

These cookies are perfect for hanging on the tree. You can hang them directly on a branch, but it looks even nicer if you tie a ribbon through the hole and hang them that way.

Just keep in mind that after a few days in the tree, they’ll become soft and stale, so they won’t taste as good anymore.

Dutch Traditions

Christmas wreath cookies are one of those cookies that everyone here knows and loves. Christmas day is not complete without a plate filled with these delicious butter cookies.

In an airtight container they will stay fresh for quite some time but they probably won’t last that long! And if you love baking fun Christmas cookies, make sure to try these melted snowman cookies too. Or check all cookie recipes here.

Storing Dutch Christmas Wreath Cookies

Like most cookies you can store these delicious “kerstkransjes” in a cookie jar or airtight container for 2-3 weeks. You can also store the dough in the fridge for up to two days.

Can I freeze the cookies?

Yes you can! In an airtight container, they will keep for up to 3 months. Thawing the cookies can affect the almonds or pearl sugar, they become a bit softer.

Can I freeze the dough?

Yes you can freeze the dough and bake the cookies straight from the freezer. That will only work if you’ve already cut them into the right shape.

If you haven’t done that you can also store the dough in a log form, let it defrost and process the cookies as you would from freshly made dough.

Today I’m sharing a recipe that absolutely had to be on Laura’s Bakery: the classic Christmas Stollen! This is the ultimate holiday bread and I’m sure many of you will serve it on your breakfast table during the Christmas season.

Why I Love This Recipe

My dad is obsessed with this lightly sweet Christmas bread filled with almond paste and raisins, but I was never really a fan myself, until I took a bite of my homemade stollen.

This one I actually love! I’m the kind of person who wants a bit of almond paste in every bite and spreads it over the rest of the slice before eating it. Of course, that is totally optional but so tasty! Am I the only one who does this?

Recipe Ingredients

I’m listing the most important recipe ingredients below, but make sure to double-check quantities and full ingredients in the recipe card below. This recipe is easy to swap ingredients to your preference.

• all-purpose flour
• yeast – I use active dry yeast for this recipe
• sugar – I use regular (fine) granulated sugar
• speculaas spices – this can also be replaced with gingerbread spices, although the flavor will be slightly different.

Filling

• raisins – I use a mix of golden and dark raisins. You can use other types of dried fruit as well.
• almonds – if you prefer other nuts, you can replace the almonds with things like hazelnuts or walnuts
• almond paste – I like homemade the best, but you can totally use store bought or make this stollen without almond paste if you’re not a fan.
• lemon zest – can be replaced with orange zest too

How To Make Christmas Stollen

It’s really not difficult to make Christmas stollen at home. Still, I’ve noticed that bread recipes can intimidate a lot of home bakers.

That’s why I’m not only sharing this basic stollen recipe with you, but also a batch of frequently asked baking questions plus several step-by-step photos showing exactly how to shape the loaf and fill it with almond paste.

Just follow the instructions in the recipe card below and I’m sure you will make your own Christmas stollen for this holiday season!

The credit for this recipe goes to one of my favorite Dutch Bakers Levine. I did change the filling to my preference but the basic recipe is from her.

One more tip: try making mini stollens! This way you can easily leave the almond paste out for those who don’t like it or add an extra-thick layer for those who love it. And make sure to also check my other holiday recipes!

What to Do With Leftover Stollen

In most Dutch households, Christmas stollen is eaten generously during Christmas brunch or breakfast. Maybe you baked a delicious stollen yourself, but a family member also brings one along.

Either way, chances are you’ll end up with a few extra slices after the holidays.

I have the perfect solution: make stollen French toast! It’s incredibly delicious and a nice change from what you’ve been eating the past couple of days.

You can use this recipe for French toast but just change the bread for leftover stollen. Another great way to use extra’s is to make a bread pudding with stollen. I will soon be sharing that recipe too!

Storing Christmas Stollen

You can easily store Christmas stollen. Keep the bread in a plastic or paper bag. It might get a little drier after one or two days, but will still be delicious.

You can turn it into toast if it is too dry.  If you want to keep the crunch of the crust, wrap the bread in a clean tea towel. It will stay delicious that way!

Can you freeze Christmas stollen?

Absolutely. You can freeze the bread in slices for easy access and easier defrosting or you can freeze the whole bread. It will keep in the freezer for up to three months.

This orange cranberry Bundt cake with white chocolate is the ultimate Christmas Bundt cake. The fresh pop of cranberries is a delightful surprise in every bite of this sweet holiday cake.

Why You’ll Love This Recipe

Every cake baked in a bundt pan automatically looks beautiful, but this orange cranberry Bundt turned out especially stunning.

The white chocolate on the outside, combined with the toasted sliced almonds, adds a festive touch. And once you cut into it, those gorgeous red cranberries appear in every slice. A true Christmas Bundt cake!

The combination of a light, tender cake subtly flavored with orange, and the fresh, tart cranberries throughout (and let’s not forget that crisp white-chocolate layer on top!) works incredibly well together. I don’t say this often, but I just couldn’t stop eating this cake!

Recipe Ingredients

• butter – I use unsalted butter for all my cakes
• sugar – I went for granulated sugar. You can also use brown sugar but that will have an impact on look and taste
• vanilla extract – use store-bought or make your own vanilla extract
• eggs – you will need a total of 6 eggs
• self-rising flour – the cake batter is made with self-rising flour. You can also substitute for all-purpose flour combined with baking powder.
• oranges – I used the zest of 2 oranges for this bundt cake
• cranberries – I used fresh cranberries here but you can also substitute with frozen cranberries

How to Make a Cranberry Orange Bundt cake

Making this delicious Christmas bundt is really quite easy. You start by beating the butter, sugar and vanilla together until fluffy and creamy. Now add the eggs one by one and make sure to mix each one in, before adding the next egg.

Next you add the flour, zest and the salt. Mix it together, but make sure not too overmix. Once it’s combined it’s fine.

The fresh cranberries are tossed together with about a tablespoon of flour. This will make sure they don’t all sink to the bottom of the bundt cake. Once coated, fold them through using a rubber spatula.

Prepare the bundt pan

​Make sure you prepare the bundt pan properly. Using a pastry brush, hit every corner of the bundt cake with a bit of butter. Dust it with flour and get rid of the excess flour by tapping it above the sink.

Add the batter into the tin and make sure it’s evenly distributed.

Bake the bundt cake for about 60-70 minutes or until a skewer comes out clean.

Let it cool in the pan for 10-15 minutes, then remove the cake and place on a wire rack to cool completely.

Decorating

Once the cake is completely cooled you melt two third of the white chocolate using a double boiler. Remove from the heat and stir the remaining chocolate in until melted.

Drizzle this over the cake and sprinkle with some toasted almonds. The perfect bundt cake for the holiday season!

Storing Cranberry Orange Bundt Cake

This delicious bundt cake can be stored at room temperature for 4-5 days. Make sure to wrap it properly and do not keep it in the fridge.

Can you freeze cranberry orange bundt?

You can freeze the bundt cake as well. You can store the cranberry orange bundt for three months in the freezer.

Chocolate can look a bit different after freezing and thawing, so for the best result you freeze the cake without chocolate. After defrosting you can add the white chocolate and decorations.

More Bundt Recipes

If you’re like me and love bundt cake, these will probably be perfect for you:

• Gingerbread bundt cake with white chocolate
• Banana bread bundt cake