Delish Quarterly Issue 4 2021

IF YOU HAVE: LET’S MAKE: Brownie Mix Peppermint Bark Brownies p. 40 Baileys Brownies p. 41 Mint Chocolate Chip Brownies p. 43 M&M’s Dreidel Cookies p. 6 Christmas Light Cupcakes p. 46 Kranky Cupcakes p. 48 + Ugly Sweater Cake p. 54 Candy Canes Christmas Tree Brownies p. 38 Peppermint Bark Cheesecake p. 60 Peppermint Bark p. 74 Gingerbread House p. 70 Peppermint Bark Mimosas p. 87 Pecans Cranberry Brie Bites p. 14 Pecan Pie Brownies p. 42 Pecan Pie Cheesecake p. 64 Oreos Oreo Bark p. 74 Fantasy Fudge p. 78 Oreo Truffles p. 80 Raspberry Jam Linzer Cookies p. 26 Italian Rainbow Cookies p. 28 Jelly Donuts p. 45…

THERE ARE TIMES during the year when the only thing that gives me some sense of control in this crazy world is baking anything: banana bread…or chocolate chip cookies…or multiple loaves of sourdough (which I’ve been known to do when things get really dark). And then there are the times of year—namely HOLIDAY TIME—when my schedule is so batsh*t crazy that the concept of whipping up a batter or dough just isn’t in the cards (I’m half-Jewish, half-Catholic, so we double-down on celebrations), and I make do with whatever I can find at my supermarket. These Hanukkah candy–stuffed dreidel cookies are so fun that no one cares we’re not making anything from scratch. Holiday baking doesn’t have to mean cheeky aprons, flour-covered noses, and an assembly line of elves prepping…

MAKES 12 TOTAL TIME 2 HR 30 MIN 2 (16-oz.) logs sugar cookie dough½ c. all-purpose flour1 (7-oz.) tube white cookie icing1 (7-oz.) tube blue cookie icing1 (16-oz.) tub vanilla frosting1 (10.1-oz.) bag M&M’s Minis 1 In a large bowl, mix sugar cookie dough and flour with your hands until combined. Divide in half. Roll out each half on parchment paper to ¼" thick. Use a dreidel cookie cutter to cut out cookies. You’ll need three cookies for each treat: two whole cookies, and one with a hole in the middle, to hold your treats inside. So cut in numbers divisible by 3: 6, 9, 12, 15, etc. Every third cookie, use the back of a piping tip to cut out the center of the cookie, like a donut. Once…

4.8 SERVES 8 TOTAL TIME 40 MIN Everyone will gather around this beauty, made of balls of mozzarella-stuffed pizza dough. Fresh parsley and red pepper flakes make it look particularly festive. All-purpose flour, for surface1 lb. refrigerated pizza dough7 mozzarella sticks, cut into33 one-inch pieces1 large egg, plus 1 tbsp. water½ c. finely grated Parmesan¼ c. (½ stick) butter, melted1 tbsp. thinly sliced fresh basil1 tbsp. freshly chopped parsley Pinch crushed red flakes Warm marinara, for serving 1 Preheat oven to 450° and line a large baking sheet with parchment paper. 2 On a floured surface, halve pizza dough. Stretch and roll each half into a long rectangle, then cut into 2" squares (you’ll need 33 total). 3 Wrap a dough square around each piece of mozzarella, forming a tightly…

SERVES 8 TOTAL TIME 30 MIN Slathered in a melted butter–poppy seed mixture, these crescent roll-ups will always impress. Cooking sprayAll-purpose flour, for surface1 (8-oz.) tube crescent roll dough2 tbsp. Dijon mustard½ lb. deli sliced ham½ lb. sliced Swiss cheese4 tbsp. butter, melted1 tbsp. freshly chopped parsley¼ tsp. garlic powder1 tsp. poppy seeds 1 Preheat oven to 350° and grease an 8"-x-8" baking pan with cooking spray. 2 On a lightly floured surface, unroll crescent dough and separate into four rectangles. Pinch perforations to seal. Spread with mustard and top with sliced ham and Swiss. Starting with a short side, roll up each rectangle, pinch edges to seal, and slice into 5 to 6 roll-ups. Place cut side up in baking pan. 3 In a small bowl, whisk melted butter,…

SERVES 6 TOTAL TIME 30 MIN This slicing trick transforms a boule or baguette into a snack worth fighting over. We love the combo of Fontina and mozzarella, but any melty cheese works. 1 large boule bread½ c. (1 stick) butter, melted6 cloves garlic, minced2 tbsp. freshly chopped parsley Kosher salt Freshly ground black pepper1 c. shredded mozzarella1 c. shredded Fontina 1 Preheat oven to 350o. Using a serrated knife, crosshatch boule, slicing every inch in both directions but not all the way through the bottom. 2 In a small bowl, stir melted butter, garlic, and parsley. Season with salt and pepper. 3 Brush boule with melted butter mixture, making sure to get inside crosshatches. 4 Stuff each crosshatch with mozzarella and Fontina. Wrap bread completely in foil and place…