🍬 Slice and Bake Peppermint Cookies

Are you ready to take your sugar cookie game to the next level? These Peppermint Pinwheel Cookies are guaranteed to make you feel like a kitchen wizard. Don’t let the gorgeous red, pink and white swirls fool you–these cookies are basically a sugar cookie with a festive holiday glow-up that is perfect for Christmas and Valentine’s Day.

These slice and bake pinwheel cookies start with a simple 5-minute cookie dough, and from there you’ll roll, layer, cover in sprinkles and start slicing. Before you know it you’ll be basking in compliments, because these cookies not only look incredibly cool but taste delicious — like a buttery sugar cookie with a light mint flavor–just the way a peppermint pinwheel cookie should!

🧾What You’ll Need

Ingredients

Ready to get started? Take a look at these ingredient tips as you gather what you’ll need. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Flour: For the base of the dough, use all-purpose flour. Make sure to measure the flour correctly so that the dough doesn’t become overly dense. If possible, I highly recommend using a kitchen scale.
• Baking powder: Helps the cookies rise and gives them chewy texture.
• Unsalted butter and salt: To prevent overmixing, use softened room temperature butter. It will be so much easier to mix into the other ingredients. I like to use unsalted butter and a little bit of salt, but if you only have salted butter, just leave out the additional salt.
• Sugar: As with the flour, it’s important to measure the granulated sugar properly. Using a kitchen scale will give you the most accurate measurements.
• Egg: Use a large, room temperature egg (not medium or extra large). It’ll need about 30 minutes on to warm up on the counter before getting started.
• Peppermint extract: For the best flavor, use a high quality extract. I love LorAnn’s peppermint extract.
• Gel food coloring: If you want vibrant colored dough, use gel food coloring. You’ll only need a little product to make beautiful shades. I like Americolor gel food coloring, and I used Super Red and Electric Pink.
• Sprinkles: The sprinkles are totally optional but totally fun! Pick a sprinkle mix that matches the holiday or special occasion you are celebrating to make them extra festive.
• Corn syrup: Although not technically an ingredient for the cookies, corn syrup is extremely helpful if you plan to roll the cookie log in sprinkles before slicing and baking.

Equipment

Having the right tools can make all the difference in the world when you’re baking. Here’s what I recommend for making these Peppermint Pinwheel Cookies. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Mixer: Mixing the cookie dough will be significantly easier in a stand mixer fitted with a paddle attachement. However, you can also use a hand mixer.
• Plastic wrap: After making and coloring the dough, it will need to firm up in the fridge. Use plastic wrap to keep the dough from drying out.
• Rolling pin: Use a rolling pin to roll the dough to the correct thickness and make each layer nice and smooth.
• Parchment paper: I like to place the chilled dough between two pieces of parchment paper when it’s time to roll it out. Using parchment paper prevents the dough from sticking without adding more flour, which could potentially make the cookies dense and dry.
• Baking sheets: Use an aluminum, light-colored, non-insulated baking sheet. Don’t use insulated baking sheets or dark-colored baking sheets.

📸Photo Tutorial: How to Make Peppermint Pinwheel Cookies

Let’s start baking! Check out this photo tutorial to guide you through every step of these slice and bake cookies. Full instructions are included in the recipe card above.

1. Combine dry ingredients: Whisk together 3 cups (12.75 oz) flour, 1 teaspoon baking powder, and 1/2 teaspoon salt in a medium bowl, and set aside.
2. Cream butter and sugar: In the bowl of a stand mixer, combine 1 cup (8 oz) softened butter and 1 1/4 cups (8.75 oz) granulated sugar. Mix on medium speed until light and fluffy (about 2-3 minutes).

3. Add egg and extract. Turn the mixer to low, add the large egg and 2 teaspoons peppermint extract, and mix until well-incorporated.

4. Combine wet and dry mixtures: With the mixer still on low speed, slowly add the dry ingredients and mix until just a few streaks of flour remain. Then, stop the mixer, scrape the bottom and sides of the bowl and finish mixing the soft (but not sticky) dough by hand.

5. Divide dough: Place 3 equal amounts of dough (about 10 ounces each) into small bowls.
6. Color dough: Use gel food coloring to color one portion red and one portion pink. Leave the remaining portion uncolored. For best results, stir the food coloring in by hand or incorporate the coloring by kneading the mixture like bread dough.
7. Chill dough: Form each color into a disc and wrap them tightly in plastic wrap. Refrigerate for at least 45 minutes, until firm.

8. Roll into rectangles: Place each color of dough between two sheets of parchment paper and roll them into long rectangles, approximately 6 x 13” long each. If the dough gets to soft and starts to stick at any point in the rolling/stacking process, chill it again in the refrigerator until you can work with it easily.

9. Stack colored dough: Stack the dough rectangles on top of each other in this order: red, pink, and then white on top. Roll the dough over itself into a long, tight spiral.
10. Roll in sprinkles, optional: If desired, scatter the sprinkles on a baking sheet and brush the outside of the dough log with a very thin layer of corn syrup – just enough to make the sprinkles stick. Roll the log in the sprinkles, pressing so the sprinkles stick and the log is fully covered.
11. Chill: Wrap the dough log in plastic wrap, and refrigerate for at least 45 minutes, or until firm.

12. Prepare to bake: Preheat the oven to 350°F, and cover 2 baking sheets with parchment.
13. Slice: Use a large, sharp chef’s knife to slice the log into rounds a little under ½” thick and place them a few inches apart on the baking sheets.
14. Bake: Bake until the cookies have spread, puffed, and lost the raw shine in the center (about 13-15 minutes.
15. Cool: Remove from the oven and let the cookies cool on the baking sheet and set. Once cool, remove from the baking sheets and enjoy!

💭Variations

Colorful swirled pinwheel cookies are just the beginning! Mix it up and try one of these ideas:

• Feeling ambitious? Embed shapes in your cookies like in this Stars and Stripes Sugar Cookies.
• Change up the colors you use–consider a simple black-and-white swirl for Halloween, or a vibrant 5-color rainbow swirl for St. Patrick’s Day or Pride month.
• Instead of sprinkles, roll the cookies in finely chopped nuts or toasted coconut. You can also bake them without rolling the edges in anything!
• Mix up the flavorings–add some almond in addition to the vanilla (start with 1/2 tsp and add more to taste), or swap in coconut instead. Or, add some lemon or orange zest and extract to make citrus pinwheels.
• Make a chocolate variation: follow this recipe to add a chocolate swirl to your cookies.

🎄 Festive Stained Glass Window Cookie Recipe

These stained glass cookies shine like jewels – and they’re almost as easy to make as regular sugar cookies!

The vibrant “stained glass” effect comes from crushed hard candies that are added to cut-out sugar cookie dough before baking. As the cookies bake, the candies melt and create gorgeous, translucent, glass-like colors.

Whether you’re searching for dazzling cookie recipes to serve up this holiday season or want to impress at your next bake sale, these stained glass sugar cookies will fit the bill. And, while they look fancy, the preparation is simple enough to do with kids. So, grab the fam, and get ready to make some edible works of art!

🧾 What You’ll Need

Ingredients

Before you get started, here’s what you should know about the ingredients. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Unsalted butter and salt: Use softened, room temperature butter. I prefer to use unsalted butter and add my own salt. However, if you only have salted butter, just leave out the extra salt.
• Cream cheese: Adds moisture and texture to the dough, as well as, a slight tang. Use softened, room temperature cream cheese to prevent lumpy dough.
• Sugar: You’ll need regular, white granulated sugar to sweeten the cookies.
• Egg yolk: Make sure to use the yolk of a large egg (not medium or extra large). It will help to bind the dough together and provides richness.
• Flavoring: I flavored these cookies with a mix of vanilla extract and almond extract. If you’re not a fan of one of the flavorings, you can double up on the one you like and leave out the other.
• Flour: For the best texture, measure the flour properly with a food scale. If you don’t have a food scale, use the spoon and level method.
• Hard candies: I used Jolly Ranchers to make the stained glass look, but you can use just about any hard candy you like. (Note: do not use rock candy, in my experience it does not melt well.)

Equipment

Having the right tools will make your baking project easier. Here’s what you’ll need. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Mixer: I like using a stand mixer, but a hand mixer will also work just fine.
• Plastic wrap: The dough will need time to chill. I find it’s easiest to wrap it in plastic wrap so it doesn’t dry out in the refrigerator.
• Rolling pin:You’ll want a rolling pin to smooth the dough into an even sheet. It also comes in handy for crushing the hard candy into powder.
• Baking sheets and parchement paper: For evenly baked cookies, use a light colored, alluminum baking sheet. Use parchment paper to ensure your cookies don’t stick
• Cookie cutters: Use any ornament shaped cookie cutters you like. Just make sure they aren’t too big; 2-3 inches should be just right. I also recommend having a small round cutter and small oval cutter for the centers.

📸 Photo Tutorial: How to Make Stained Glass Cookies

Make gorgeous Stained Glass Cookies by following this photo tutorial. Making cookies has never been easier! Full, easily printable instructions are included in the recipe card above.

1. Prepare baking pans: Line baking sheets with parchement paper.
2. Beat butter and cream cheese: Beat 1 cup (8oz) butter until creamy, about 30 seconds. Then add 1/2 cup (4oz) cream cheese and mix until combined

3. Add other ingredients, except flour: On medium speed, mix in 1 1/3 cups (10oz) granulated sugar and beat for 30 seconds. Add the large egg yolk, a half teaspoon each of vanilla and almon flavoring extracts, and a 1/2 teaspoon salt. Mix until everything comes together.

4. Slowly add flour: With the mixer running on low, add 3 1/2 cups (16oz) flour in a steady stream, mixing until just combined.
5. Divide and chill: Divide dough in half and create 2 thin disks. Wrap each in plastic, and chill for at least an hour.
6. Roll, cut and chill: Roll the chilled dough to ¼-inch thick on a floured surface. Cut ornament shapes with a hole in the center. Transfer to prepared baking sheets, and chill for 20 minutes.

7. Prepare to bake: Preheat oven to 350°F. Unwrap hard candies and divide by color into plastic bags, crushing them into small pieces with a rolling pin or hammer.
8. Fill and bake: Fill the center of each cookie with crushed candies and bake until the cookies start to color lightly around the edges and the candy is completely melted, about 12 minutes.
9. Cool: Before removing the cookies from the baking sheet, allow them to cool completely.
10. Enjoy!

💭 Variations

• Make cookie “ornaments.” Poke a hole in the top of the cookies with a toothpick before baking, and poke it again as soon as the cookies are out of the oven. Once completely cool, thread a thin ribbon or string through the hole and use the cookies as edible ornaments. If you plan on doing this, you should bake the cookies longer so they are firmer/crunchier.
• Use other Christmas cutters: You can add the stained glass effect to other Christmas shapes like snowmen, Christmas trees, snowflakes, stars and hearts.
• Other holidays: This stained glass look would also be fun to use for other holidays of the year like Valentine’s Day, the 4th of July or Halloween.
• Add color variation: I made my cookies with solid colored centers. However, you can make pretty swirled or layered designs by alternating the colors of the candy bits.
• Try homemade candy centers: If you want to make the stained glass centers from scratch, try my Edible Sugar Glass recipe. You can flavor and color the candy any way you like.

🪵 A Gorgeous Yule Log Cake

One dessert I look forward to baking every December is a yule log cake. Also known as a bûche de noël, this classic French delicacy traces back to the 19th century. For many families, including mine, this is a must-bake for Christmas.

Traditional yule log cakes are made from a genoise cake or springy sponge rolled around a filling, and then decorated to look like yule logs. Don’t get me wrong, I love traditional bûche de noël, but I also love experimenting! In past years I’ve played with different flavors, like this Peanut Butter Cup Yule Log, and different sizes, like these no-bake, Mini Bûche de Noël.

This recipe is also a bit different than a classic yule log–and dare I say, better!–because it uses a flourless chocolate cake that tastes more like a baked mousse in flavor and texture. It’s rolled around a sweetened vanilla whipped cream, and then covered with rich chocolate ganache and natural looking edible decorations like Meringue Mushrooms. Each bite is super light and airy; the cake practically melts in your mouth.

🧾 What You’ll Need

Ingredients

You’ll likely have many of the ingredients needed for this cake on hand, but you’ll want to plan ahead for the decorations. Check out these helpful tips as you gather your ingredients. (Links are affiliate links and I earn a small commission from qualifying purchases.)

For the Chocolate Ganache

• Semi-sweet chocolate: For the best flavor, use a high-quality, flavorful semi-sweet chocolate.
• Heavy whipping cream: Gives the ganache its rich, creamy texture and flavor.
• Unsalted butter: Use room temperature butter so that it melts easily into the ganache.

For the Chocolate Cake

• Sugar: Use granulated sugar to sweeten the cake. Take note that it will be divided and used in two separate recipe steps.
• Large eggs: Make sure you use large eggs (not medium or extra large). You’ll need to separate the eggs into whites and yolks. Check out my egg separating tutorial if you need more help with this.
• Vanilla extract: A touch of vanilla extract adds depth to the chocolate flavor.
• Semi-sweet chocolate: Use a brand you enjoy to give the cake rich flavor. Make sure to chop the semi-sweet chocolate into small pieces so that it melts more easily.
• Cream of tartar: This is a crucial ingredient when making a flourless cake. Cream of tartar helps to stabilize the whipped egg whites so they form stiff peaks. When the whipped egg whites are added to the batter and baked, they give the sheet cake its soft, airy texture.
• Cocoa powder: Although not technically an ingredient for the cake, you will need cocoa powder to help prepare the pan for baking and the cake for cooling. In both cases the cocoa powder helps to prevent the cake from sticking. You can use either natural cocoa powder or alkalized cocoa powder — both will both work.

For the Whipped Cream Filling

• Heavy whipping cream: Keep your heavy whipping cream very cold until it’s time to whip it. This helps the cream to whip up faster and fluffier.
• Powdered sugar: Powdered sugar adds a bit of sweetness, and the cornstarch in the sugar helps to thicken the whipped cream.
• Vanilla extract: For flavor!
• Ground cinnamon: This is optional, but I like adding a touch of ground cinnamon in this recipe to make it a bit more warm and cozy.

To Decorate

• Meringue mushrooms: Meringue Mushrooms are a very traditional yule log decoration. Head over to the my meringue mushroom recipe and tutorial to learn how to make them! They will require some advance preparation, so if you are short on time, you can use other decorations to complete your bûche de noël.
• Other natural looking decorations: Tap into your creativity to make natural looking decorations with ingredients you have available.
  • Use cocoa powder to add texture to the log or non-melting powdered sugar for the appearance of snow.
  • Line the serving plate with chocolate shavings or green coconut shreds to make it look like the forest floor.
  • Make leaves and berries with piped frosting or a sprig of rosemary and fresh cranberries.
  • To finish the look, sprinkle chocolate rocks or other edible nature decorations around the yule log as desired.

Equipment

It’s important to have the right tools on hand when making something as beautiful as a French yule log cake! (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Small saucepan: You’ll need a small saucepan to heat the cream for the ganache. This can also be useful in the chocolate melting step if you don’t have a microwave. If that’s the case, you can melt the chocolate in a heatproof bowl over a saucepan of simmering water.
• Plastic wrap: To prevent the ganache from forming a thick film as it cools, you’ll need plastic wrap to press along its surface.
• Baking sheet: It’s really important to use the correct pan size when making this cake. You need a 17×12″ (43x30cm) baking pan, at least 1″ deep. This type of pan is also known as a half sheet baking pan and is commonly used for baking cookies.
• Foil or parchment paper: I recommend using non-stick foil to line your baking sheet, or you can also use parchment paper.
• Baking spray: Sheet cakes are notorious for sticking to the pan, so I suggest spraying the foil/parchment and the edge of the baking sheet with non-stick baking spray. If possible, use a baking spray with flour already in it.
• Mixer: Although you can use a hand mixer to make this cake, it will be easier and faster if you use a stand mixer with a whisk attachment. It’s also very helpful to have a silicone spatula on hand to scrape down the sides of the bowl.
• Tea towel: While the cake cools, you’ll want to take steps to prevent it from drying out. Placing a slightly damp cotton tea towel over the cake works perfectly.
• Wire rack: To encourage faster cooling, I set my hot cake on a wire rack so that air can circulate around the entire pan.

📸 Photo Tutorial: How to Make A Chocolate Bûche De Noël

Let’s get rolling, friends! I’ll walk you through every step of this flourless yule log cake recipe with an easy to follow photo tutorial. Full instructions are included in the recipe card above.

Make the GAnache

1. Prep chocolate and butter: Chop 10 oz of chocolate into small pieces. Place it in a large bowl with 2 TBSP softened butter on top. Set aside.
2. Heat cream: Put 1 1/2 cups (12 fl oz) heavy cream in a small saucepan over medium-high. Heat until it simmers (you’ll notice little bubbles along the sides of the pan). Do not boil.
3. Mix chocolate and hot cream: Pour the hot cream over the chocolate and butter. Whisk until the chocolate melts and the mixture is shiny and smooth.
4. Cover: Cover the ganache with plastic wrap, pressing down until the plastic touches the top of the chocolate.
5. Cool. Allow the ganache to firm up to a spoonable consistency for 1-2 hours at room temperature. Or, speed up the cooling process by placing it in the refrigerator and whisking every 15 minutes until it has a spoonable consistency. Do not chill for too long in the refrigerator – you want to be able to spread it.

Make the Flourless Chocolate Cake

1. Prepare to bake: Preheat oven to 350°F (180°C) with the oven rack in the center. Line a 17×12-inch (43x30cm) baking pan with foil or parchment paper. Spray the lined pan well with baking spray, and sprinkle a thin layer of unsweetened cocoa powder on it (to prevent sticking).
2. Separate cold eggs: Crack and separate 6 eggs into two large bowls, with the whites in one and the yolks in the other. Cover each bowl with plastic wrap, and bring to room temperature before using (about 30 minutes).
3. Melt the chocolate: Meanwhile melt 2/3 cup (4 oz) chocolate in the microwave in 30 second increments, stirring well between each, until smooth. Remove from microwave and cool.
4. Whip yolks and sugar to ribbon stage: Place the egg yolks and 1/4 cup of sugar in the bowl of a stand mixer fitted with a whisk attachment and beat on medium-high speed until the batter falls back into the bowl from the raised whisk in a slow ribbon (about 5 minutes).
5. Add vanilla and cooled chocolate: Add 1 tsp vanilla extract and the cooled, melted chocolate, stirring by hand until just combined. Set aside.

6. Whip egg whites: In a clean mixing bowl, use a whisk attachment to beat the egg whites until foamy. Add 3/4 tsp cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 TBSP of sugar until stiff peaks form.
7. Add a small amount of egg whites: Gently fold a small amount of egg whites (about 1/2 cup) into the chocolate-egg yolk mixture.

8. Fold in remaining egg whites: Once the initial amount of egg whites is incorporated, gently fold in the remaining whites until just combined. Don’t over mix, or the batter will deflate.

8. Bake: Spread the batter into the prepared pan and bake, about 15-17 minutes, until cooked through.
9. Cool: Remove the cake from the oven and sprinkle the top generously with cocoa powder. Then cover the cake with a clean, slightly damp tea towel to keep the cake moist. Place the covered cake on a wire rack to cool to room temperature (approximately 30-45 minutes).

Make VAnilla Whipped Cream Filling

1. Make filling: While the cake cools, beat together 1 cup (8 fl oz) heavy cream, 1/3 cup (.75 oz) powdered sugar, 1 tsp vanilla and 1/2 tsp ground cinnamon in a clean mixing bowl until the cream starts to hold firm peaks.
2. Chill: Cover the filling and refrigerate until you’re ready to assemble the cake.

Assemble the Buche de Noel

1. Spread the filling: Remove the towel from the cake and gently spread the whipped filling over the surface of the cake.
2. Begin rolling: The cake can be rolled in the pan it was baked in or on a flat surface. (If you remove the cake from the pan, use the excess foil like handles to lift it from the pan in one piece.) Gently roll the cake, peeling off the foil or parchment as you roll. Don’t worry if the cake cracks a little, this is normal. Because this cake is so mousse-y and delicate, some cracking can be expected.
3. Shape the log: Trim one end of the cake at an angle and set it aside. Then place the cake, seam side down, on your serving platter. Spread a dollop of ganache on top of the cake, then place the cut-off end on top of the cake to look like a branch.

4. Cover with ganache: Gently spread the ganache over the outside of the cake. The ganache needs to be a soft, spreadable texture, or else it will tear the cake. If your ganache is too cold, microwave it in 5-second increments just until it’s soft, like peanut butter. Once it’s completely covered, use a for or toothpick to create waves and texture in the ganache to resemble tree bark.
5. Refrigerate: If you’ve got time, refrigerate the cake for 30 minutes to firm it up slightly. If you’re in a rush, the cake can be decorated and served immediately, but it’ll be messier to cut and serve.

6. Decorate the cake: Just before serving, finish the buche de noel with edible nature decorations like meringue mushrooms, cocoa powder or chocolate shavings, candy rocks, powdered sugar, coconut, frosting or anything else that catches your eye.
7. Serve and enjoy!

💡 Tips and FAQs for Success

Avoid common mistakes and learn how to make this Bûche de Noël like a pro! Here’s everything you need to know to be successful.

💭 Variations

Want to change things up a little? Here’s some ideas to get you started.

• Flavoring: The filling is flavored with vanilla extract and a little ground cinnamon. Feel free to swap the vanilla for another flavor like almond, orange, or peppermint. Likewise, you can leave out the cinnamon.
• Chang the filling: Try using a different filling like peanut butter or raspberry. Or, add a 1/4 cup of cocoa powder to the filling to make it chocolatey!
• Toppings: In addition to the filling, you can add a layer of jam or preserves like Blueberry Sauce, Strawberry Sauce or Cranberry Orange Sauce. It would also be delicious to sprinkle the filling with a light layer of toasted chopped nuts or fresh berries.
• Decorations: If you are short on time or just don’t want to decorate, it’s totally fine to skip all the extra natural looking decorations.

🍄‍🟫 Meringue Mushrooms For A Bûche de Noël

If you’ve ever wanted your Christmas desserts to have a bit more of a fungus flair, this is the recipe for you! Meringue Mushrooms are a cousin to classic meringue cookies, but they’re piped and decorated to look like actual mushrooms.

The thought of turning meringues into mushrooms may seem a bit random at first, but there’s a good reason for shroom-ifying these cookies: they’re traditionally used to decorate Bûche de Noël, or yule log cakes. The cakes are designed to look like wooden logs, so it makes perfect sense to garnish them with other forest flora, like mushrooms.

In this post, we’ll guide you through the simple process of making your own meringue mushrooms at home. With our step-by-step instructions and helpful tips, you’ll be creating beautiful decorations in no time. Whether you’re a seasoned baker or a holiday newbie, these meringue mushrooms are sure to add a touch of magic to your festive treats.

Ingredients

These delicate mushrooms are surprisingly easy to make and require minimal ingredients – mostly just egg whites and sugar! Here are a few tips to keep in mind as you make this recipe. (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Egg whites: Use large eggs, and for the best results, have them at room temperature before beginning. Either let them sit out for 20-30 minutes, or submerge them in a bowl of warm water for a few minutes to warm them up quickly. If you are unsure about how to separate egg whites, check out my separating eggs tutorial! Note: I do not recommend using pasteurized egg whites in a carton for this recipe. They will not whip properly for making meringue.
• Cream of tartar: Cream of Tartar is great for adding to egg whites to give them strength and stability when making meringue. You can technically skip it, but I find it’s a great insurance policy to make sure my meringue always turns out.
• Granulated sugar: We need white granulated sugar for this – you can’t substitute anything else.
• White chocolate chips: This is used to hold together the caps and stems of the mushrooms. White chocolate, white chips, or even white almond bark will work.
• Unsweetened cocoa powder: A light dusting of cocoa powder over the top of the mushrooms make them look completely authentic.

Equipment

You won’t need much in the way of specialty equipment to make this cake–just a few baking basics!

• Mixer: You will need a mixer to whip up the meringue. I recommend a stand mixer if possible – it’ll get the job done much faster. If a hand mixer is what you have, it should still work, but it will take longer to get the meringue to stiff peaks.
• Baking sheet and parchment paper: I highly recommend using parchment paper for this project – it makes removing the meringues much easier.
• Piping Bags and round tip: In order to pipe the mushroom shapes you will need piping bags and a 1/2 inch circle tip.

📸 Photo Tutorial: How to Make Meringue Mushrooms

These pictures will take you through the meringue mushroom process, step by step. You can get a printable version of the recipe in the recipe card above.

Assembly and Decoration

• Orange juice: The secret to amazing orange flavor throughout the cake is making a simple syrup from orange juice and brushing it over each cake layer before frosting it.
• Semi-sweet chocolate: Chopping up a chocolate bar will give you the best flavor–I’m a big proponent of Trader Joe’s pound plus bars–otherwise, go for high-quality chocolate chips like Guittard. 
• Heavy whipping cream: I like heavy whipping cream best for the rich texture it gives to ganache, but you can use whipping cream if that’s what’s available to you. 
• Chocolate oranges: Optional but fun! They can be hard to track down in non-winter months, but you can always get chocolate oranges online if you’re committed to the theme. Otherwise, just use anything that is chocolate or orange-themed: chocolate sprinkles, orange Sixlets, mini chocolate chips, or slices of candied orange rind would all be great decorations too!
• Chocolate flakes: Whenever I use these particular chocolate flakes, people ask about them! They are real chocolate and are made by Cacao Barry. If you can’t find them, just use regular chocolate sprinkles.

Equipment

• A mixer: A MUST for making the cake batter and frosting. A stand mixer (like my trusty KitchenAid stand mixer) or a hand mixer will both work. Make sure to use a paddle blade for the cake batter, and a whisk attachment for the frosting.
• Cake pans and cardboard cake rounds: This recipe is written to use four 8″ cake pans, but you can also use four 9″ cake pans and adjust the baking time. You’ll also need four cardboard cake rounds to place under each of the layers when assembling the cake.
• Basic cake tools: Assembling and decorating will be MUCH easier if you have parchment circles, a cake turntable, an offset spatula and a silicone pastry brush.
• Piping tools: To create the rosettes around the edge of the cake, a piping bag and large closed star tip is a must. I used Ateco tip #849.
• Squeeze bottle: A squeeze bottle is a big help for getting those perfect ganache drips!
• Microplane: Use a microplane to make orange zest. A very fine grater can be substituted if you don’t have a microplane.

📸 Photo Tutorial: Chocolate Orange Cake With Orange Buttercream

Once you’ve layered and frosted the cake, use this photo tutorial to help you decorate your cake. You can find the full instructions in the recipe card above as well.

Create a Chocolate Buttercream Streak Effect

1. Remove chilled cake. Remove chilled, frosted cake from the refrigerator. It should be nice and firm on the outside.
2. Dab outside with chocolate frosting. Take a small metal spatula and dab the chocolate buttercream in small spots all around the sides of the cake.
3. Smooth outside of cake. Use a bench scraper or large metal spatula to smooth out the buttercream and create a smooth surface with subtle chocolate streaks. (You can add more orange frosting or chocolate frosting until you get an effect you love.)

Add Chocolate Drip and Buttercream Rosettes

4. Fill squeeze bottle with ganache. Use a squeeze bottle filled with chocolate glaze to make the chocolate drip around the top of the cake.
5. Squeeze and nudge ganache. Squeeze about a dime-sized amount of glaze on the top edge of the cake, and nudge it gently so it starts to slide down the side.
6. Make a dripped ring of ganache on top edge of cake. Squeeze another small circular amount of glaze right next to the first one and nudge the drip over the side. Continue this process all the way around the top edge of the cake until the edge is covered by a ring of drips. To get drips of different lengths, vary the amount of ganache squeezed in each circle and vary how much of it you nudge over the side with the bottle tip.
7. Fill in top of cake with ganache. Squeeze the remaining glaze into the center of the cake, and use a small spatula to smooth it into an even layer that joins with the outer ring.
8. Set glaze. Let the glaze set for 10 minutes in the refrigerator, or about 30 minutes at room temperature, so that it’s not completely soft and liquid when adding the decorations on top.
9. Pipe rosettes. Transfer the remaining orange buttercream to a piping bag fitted with a large closed star tip (I used Ateco #849), and pipe frosting rosettes all along the edges of the cake.

Decorate with Finishing Touches

10. Add finishing touches. Top the rosettes with chocolate flakes or sprinkles, chocolate orange slices, or any other decorations you’d like.
11. Enjoy!

🧾 What You’ll Need

• Candy canes: you can use either small or large candy canes (or a mix of both!). If you’re doing a mix of sizes, I recommend baking them on different sheets since the small ones take less time in the oven. Note: this technique works best with fresher candy canes, so don’t use old ones you found in the back of the cupboard – buy new ones for the best results.
• White and dark chocolate chips: The chocolate inside is optional, but if you use it, you can use your choice of white chips, chocolate chips, or a mix of both! Alternately, you can use candy coating, which I tend to prefer because it sets well at room temperature and doesn’t get soft and sticky.
• Candy cane bits: You can decorate the chocolate with crushed candy canes, but those tend to get sticky quickly. If you want to make these in advance and have them last longer, I recommend candy cane bits instead.
• Baking sheets
• Parchment or silicone mat

(Links are affiliate links and I earn a small commission from qualifying purchases.)

📋 Photo Tutorial

Here’s an overview of how to make Candy Cane Hearts. You can get printable instructions in the recipe card, and while you’re there, watch the full-length tutorial video!

1. Cover a baking sheet with parchment paper, and spray it with nonstick cooking spray. Unwrap your candy canes, and arrange them in a heart shape on the baking sheet. I recommend doing a few at a time – if you try to do too many, the canes will just harden before you can shape them.
2. Bake the candy canes at 250 F for 5-8 minutes. Watch them carefully – you want them to be soft and pliable, but not so warm that they start melting. The exact time depends a lot on the oven and the candy itself, so this is one recipe where you want to stay close by during the process.

3. Let the candy canes cool completely. If you want to fill them with peppermint bark, heat dark and white chocolate chips (or candy coating). Fill the center of a heart with the melted coating, gently pushing it all the way to the edges of the heart.
4. While the chocolate is still wet, sprinkle candy cane bits on top and gently press them in.
5. Refrigerate the tray to set the chocolate, then enjoy!

An Easy, No-Bake Christmas Cookie

During the busy holiday season, I like to keep a few quick and easy baking projects in my back pocket in case of dessert emergencies. (Yes, dessert emergencies are a real thing!)

Maybe you need a last-minute gift for teachers or friends. Maybe your way-too-thoughtful neighbors dropped off a cookie plate and you were caught empty-handed. Maybe your kids are bouncing off the walls, asking to make Christmas cookies, but you have the energy and enthusiasm of a sloth with pneumonia. *siren sound* That, my friend, is a dessert emergency. And Oreo Ornaments are here for you!

Easy Chocolate-Dipped Oreo Cookies

These simple treats are a holiday variation of chocolate-dipped Oreo cookies. You’ll love them because:

• they’re SUPER simple
• they require just 4 ingredients that you can easily find in stores
• you can make them with kids
• they’re bright and colorful, so they add some holiday cheer, and most importantly…
• they taste delicious!

These are at home on any Christmas cookie plate, so make up a batch and start decorating! And, while you’re at it, try my Stained Glass Ornament Cookies, too!

🧾 What You’ll Need

Ingredients

Only four ingredients? Heck yes! Here’s what you’ll need: (Links are affiliate links and I earn a small commission from qualifying purchases.)

• Oreo cookies: Chocolate sandwich cookies (aka Oreo cookies) are my usual choice, but this recipe will work with any round, flat cookie. You can also experiment with different Oreo variations — I love making these with candy cane Oreos when I can find them.
• White candy coating: I recommend white candy coating, instead of white chocolate chips, for dipping the Oreos. It’s easier to work with, and unlike melted chips, can be counted on to stay hard and glossy at room temperature. Check out the Candy Coating section below for helpful tips on how to work with it.
• Mini peanut butter cups: Look for the small unwrapped peanut butter cups that are sold in bags — those are the perfect size and shape. Mini Rolos are also a great choice. Failing that, swap in another similarly-sized candy to serve as the top of the ornament.
• Candy and sprinkles: Here’s where you can go crazy! Pick whatever colorful sprinkles or candies you want to decorate these ornaments. I find mini M&Ms and chocolate-dipped sunflower seeds are easy to work with and add lots of color. Holiday candies are also fun, like candy cane bits, peppermints, and holiday-shaped sprinkles.

Equipment

All you technically need for this recipe is a bowl, a fork, and a baking sheet! But if you want to make life a little easier, you can pick up a set of candy dipping tools. The thinner tines and specially-designed handles make it a breeze to get neat candies every time.

📋 Instructions

This is one of those recipes where you can probably suss out the instructions just by looking at a picture, but if you’ve ever tried to make chocolate-dipped cookies and ended up with misshapen chocolate globs, you know that there are some tips and tricks to making these successfully!

This is a quick overview of how to make Oreo Ornaments – you can jump down to the recipe card for full, printable instructions.

Melt the Candy Coating

• Place the candy coating in a medium microwave-safe bowl.
• Microwave at 50% power in 45-second increments, stirring after every 45 seconds to prevent overheating, until the coating is melted and smooth.

Dip the Oreos

• Using a fork or candy dipping tool, dip a cookie in the melted coating until it’s completely covered.
• Remove it from the coating and let it drip back into the bowl.
• Gently scrape the bottom of the cookie against the lip of the bowl to remove any excess, then place it on the baking sheet.

Add decorations

• While the coating is still wet, press a mini peanut butter cup onto the side of the cookie to represent the ornament top.
• If you want, you can trim the side of the PB cup so it sits flat.

• Add sprinkles and candies to the top of your Oreo ornaments in a decorative pattern.

💡 Tips for Success

• You can use a fork to dip the cookies, and it will probably work just fine. But if you regularly make candy (or want to start!) consider investing in an inexpensive set of dipping tools. They’re cheap, and the long, narrow prongs make dipping cookies MUCH easier than your typical dinner fork.
• Add the decorations while the coating is still very wet, so they’re sure to adhere well.
• If you work quickly, you can dip 4-6, then decorate them, then go back to dipping. It’s faster to do the cookies in batches like this, rather than go back and forth between dipping and decorating every one.
• If you have a kitchen torch (like a creme brulee torch) you can use it to warm the surface of a cookie if you find it’s setting too quickly to decorate.
• I love to make these with peppermint Oreos, but you can use any cookie flavor you’d like–even other types of sandwich cookies work.
• For the ornament tops, I used a mix of mini peanut butter cups and mini Rolo’s. They’re the perfect size, and I like the variation in shape they provide. You can trim them slightly so the bottom is flat and sits flush.

Working with Candy Coating

Candy coating can be a bit temperamental – here are my best tips for making it work for you.

• The candy coating you use is so important! I don’t recommend using white chocolate chips–they won’t have the right texture or color. Instead, look for white candy coating (also known as “candy melts” or “melting wafers.”) You can find them in off white or bright white. Mercken’s is my recommended brand – find Mercken’s candy melts here! They have a nice fluid consistency when melted that makes them perfect for dipping. Wilton’s is another brand you can use, although they tend to be thicker when melted.
• Candy coating can be prone to overheating, so slow and steady is the best way to melt it. I recommend using your microwave at 50% power and microwaving in short bursts of 30-60 seconds (depending on the amount of coating you’re trying to melt). A small bowl should be melted for 30 seconds at a time, and stirred after every interval. A large amount can be microwaved at 50% for 1 minute, then stirred, and repeat until it is melted and smooth.
• If your candy coating is too thick and gloopy, you can add a small spoonful of shortening to thin it out. Stir it in to the warm candy coating, and microwave briefly if necessary so that it’s melted and smooth. Start small and add more only if necessary.
• If you’re going to work with candy coating regularly, I recommend you pick up some paramount crystals. This is another product that can thin out candy coating when it gets too thick, and it works much better than shortening or oil. It’s made of the same type of fat that is in candy coating, so it melts and blends perfectly into the coating.
• If the coating starts to cool down and get too thick while you’re dipping, put it back in the microwave in short bursts to warm it. Don’t overheat it, as that will make it too thick. Just 5-10 seconds at a time, stirring well, until it’s a dippable consistency again.