The holiday season has arrived, and that means winter flavors are coming back to satisfy your appetite! These three easy winter treats are sure to put you in the holly jolly feeling that the Christmas season brings. The flavors of peppermint and gingerbread in these festive desserts are sure to bring out the Christmas spirit! 

Peppermint Bark

A tasty treat with classic flavors!

Ingredients

* 8 ounces dark chocolate (chopped into small pieces)

* 8 ounces premium white chocolate (chopped into small pieces)

* ½ teaspoon peppermint extract

* ⅓ cup crushed candy canes

Instructions

Line an 8×8 baking pan with wax paper. Set aside.

Place chopped dark chocolate in a microwave-safe bowl. Heat for 30 seconds. Remove from the microwave and stir well. Return to microwave and heat in 15-second increments (stirring well between each) until chocolate is completely melted. Stir in ¼ teaspoon peppermint extract.

Spread melted dark chocolate evenly into the bottom of your prepared baking pan. Set aside (do not refrigerate) and prepare your white chocolate layer.

Place your chopped white chocolate in a microwave-safe bowl. Heat for 30 seconds. Remove from the microwave and stir well. Return to microwave and heat in 15-second increments (stirring well between each) until white chocolate is completely melted.

Stir in remaining peppermint extract. Add ¼ cup of crushed candy canes to the white chocolate and gently fold in until evenly distributed.

Spread white chocolate evenly (and gently, in case the chocolate has not completely set) over the dark chocolate layer.

Immediately sprinkle the white chocolate layer with the remaining candy cane pieces.

Allow peppermint bark to harden completely at room temperature before cutting/breaking into pieces and enjoying.

Gingerbread Cookies

A scrumptious staple for Christmas!

Ingredients

* ½ cup unsalted butter, at room temperature

* ⅔ cup packed dark brown sugar

* ⅓ cup unsulphured blackstrap molasses

* 1 large egg yolk

* 1 teaspoon vanilla extract

* 2¼ cups all-purpose flour (spooned and leveled)

* 2 teaspoons cinnamon

* 2 teaspoons ground ginger

* 1 teaspoon baking soda

* ½ teaspoon fine sea salt

* ¼ teaspoon ground cloves

* 1 tablespoon milk

Instructions

In the bowl of a stand mixer, or using an electric mixer, cream the butter and brown sugar. Add the molasses, egg yolk, and vanilla and mix again.

In a medium bowl, whisk together the flour, cinnamon, ginger, baking soda, salt, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing after each addition. Mix in the milk.

Form the dough into a ball, divide the ball in half, and flatten each half into a 1-inch-thick disk. Wrap in plastic and chill for at least 2 hours.

Preheat the oven to 350°F and line two large baking sheets with parchment paper.

Roll out the dough on a lightly floured surface until about ¼-inch thick. Use cookie cutters to cut out desired shapes, then transfer the cut-outs to the prepared baking sheets, re-rolling the dough scraps as necessary.

Bake, one sheet at a time, for 7 to 9 minutes, or until the edges of the cookies are just set but the middles are still soft. The cookies might seem underdone, but taking them out at this point will ensure that they stay soft once they cool. I typically use a 3-inch cookie cutter and bake my cookies for 8 minutes. The exact timing will depend on your oven, the size of your cookie cutters, and how soft or crunchy you like your gingerbread cookies.

Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Decorate as desired.

Peppermint Puff Pastry Sticks

A different treat but with traditional flavors!

Ingredients

* 1 sheet frozen puff pastry (thawed)

* 1-1/2 cups crushed peppermint candies

* 10 ounces chocolate candy coating (coarsely chopped)

Instructions

Preheat the oven to 400°. Unfold pastry sheet. Cut in half to form 2 rectangles. Cut each rectangle crosswise into 18 strips, about 1/2 in. wide. Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove from pans to wire racks to cool completely.

Place crushed candies in a shallow bowl. In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway in coating; allow excess to drip off. Sprinkle it with peppermint candies. Place on waxed paper; let stand until set. Store in an airtight container.