We are in the depths of the holiday season! The time of the year where sparkling lights adorn the streets, presents make their way under the tree, and the heavenly smell of baked goods waft its way out of our kitchens.

And, to us at So Yummy, that is arguably the best part of the holidays!

I mean, who doesn’t like munching on the sweet product of their baking adventures?

Our friends at ShopRite agree with us, which is why we’ve teamed up with them to bring you this ultimate, delicious collection of recipes that’ll fulfill all your holiday baking needs! From sweet and spicy Gingerbread Blondies to decorative, festive Cheesecake Ball Ornament and Edible Snow Globes, you and your loved ones will have a treat feasting on these all season long!

Best of all, it is super quick and easy to get all the ingredients you need for this fantastic recipe and more with ShopRite! Just visit their website and you’ll have everything you need for this holiday season to your doorstep in a jiffy!

So, what are you waiting for? Shop ShopRite today!

Cheesecake Ball Ornament

Difficulty: Easy • 6-8 Servings • Total Time: 30 Minutes

Ingredients:

• ¼ to ½ leftover Bowl & Basket™ New York Style Cheesecake
• ¼ cup Bowl & Basket™ Confectioner’s Sugar
• 8 oz cream cheese, softened
• ½ cup sprinkles
• foil wrapped chocolate candy
• Bowl & Basket™ Graham Crackers, for serving

Directions:

1. In a large bowl, combine the Bowl & Basket™ New York Style Cheesecake with the softened cream cheese. Mix well and form into a ball. Wrap in plastic film and place in the fridge to chill for at least 20 minutes.
2. Spread the sprinkles out in a plate or other flat surface. Remove the cheeseball from the fridge, unwrap, and roll in the sprinkles to fully coat. Place cheesecake ball in the center of a serving dish.
3. Insert a toothpick through the bottom center of the foil wrapped chocolate, making sure not to pierce through the top. Add the candy to the top of the cheesecake ball to act as the topper of the ornament.
4. Serve the cheesecake ball ornament with Bowl & Basket™ Graham Crackers, and enjoy!

Edible Snow Globes

Difficulty: Easy • 1 Serving • Total Time: 20 Minutes

Ingredients:

• 2 Bowl & Basket™ Graham Crackers
• ¼ cup Bowl & Basket™ Confectioner’s Sugar
• ⅓ cup marshmallow fluff
• ¼ cup royal icing

Directions:

1. Using a small, house shaped cookie cutter, and small square and rectangle cookie cutters, carefully cut the walls for your cabin from the Bowl & Basket™ Graham Crackers.
2. Pipe a thin line of royal icing along the seams of each wall, and press together to adhere. Attach the roof panels the same way, and set aside.
3. Add the marshmallow fluff to the bottom of a stemless wine glass. Place the assembled cabin on top, and dust with Bowl & Basket™ Confectioner’s Sugar.

Ugly Sweater Cookies

Difficulty: Easy • 1 serving • Total Time: About 2 Hours

Ingredients:

• Bowl & Basket™ Rainbow Sprinkles
• 1 sweater-shaped sugar cookie, baked
• royal icing, in various colors
• Bowl & Basket™ Whole Milk, for serving

Directions:

1. Pipe a border of royal icing around your sweater-shaped cookie and let set slightly.Tiramisu Holiday House
2. Flood the cookie with more royal icing, and create your desired design. We recommend trying a string of lights or a reindeer head!
3. While the frosting is still wet, accent your design with Bowl & Basket™ Rainbow Sprinkles. Use a row of sprinkles for the cuffs and collar of the sweater!
4. Let the decoration solidify completely, about 1-2 hours. Serve with a tall glass of Bowl & Basket™ Whole Milk.

Tiramisu Holiday House

Difficulty: Medium • 6-8 Servings • Total Time: 2 Hours

Ingredients: 

• ¼ cup Bowl & Basket™ Espresso Dark Roast Coffee
• 1 pkg Bowl & Basket™ Specialty Lady Fingers
• 3 Tbsp granulated sugar
• 1 cup water, boiling
• Bowl & Basket™ Graham Cracker, for serving

For the cream filling:

• 1 ¼ cup heavy whipping cream
• 8 oz mascarpone cheese
• ¼ cup granulated sugar

For the chocolate whipped cream:

• 2 cups heavy whipping cream
• ¼ cup cocoa powder, sifted
• ¼ cup Bowl & Basket™ Confectioner’s Sugar, sifted, plus more for dusting

Directions:

1. In a small french press coffee maker, combine the Bowl & Basket™ Espresso Dark Roast Coffee, granulated sugar and boiling water. Let steep 1-2 minutes, then filter and pour into a small bowl.
2. Next, make the cream filling. Whip together the heavy cream, mascarpone, and granulated sugar until firm, then transfer to a piping bag. Chill while preparing the next step.
3. To make the chocolate whipped cream, combine heavy cream, cocoa powder and Bowl & Basket™ Confectioner’s Sugar. Whisk to stiff peaks, then cover and refrigerate.
4. On a small parchment lined sheet, line up seven 1 pkg Bowl & Basket™ Specialty Lady Fingers. Brush generously with the coffee mixture.
5. Pipe a thick layer of cream filling on to the lady fingers, then smooth out evenly.
6. Top with another layer of lady fingers and repeat steps 4 and 5 two more times. 
7. Cut four lady fingers in half, and arrange a row of seven halves on top, centered in the cream filling.
8. Spread a small amount of filling on the halved cookies, and top with two whole lady fingers, oriented perpendicular to to previous rows. Brush the top two cookies with the coffee syrup, then place the whole house in the fridge to set for at least 30 minutes, up to 1 hour.
9. Remove from the fridge, and fully coat with the chocolate whipped cream.
10. Add more Bowl & Basket™ Specialty Lady Fingers to be the roof, a Bowl & Basket™ Graham Cracker door. Finish with a dusting of powdered sugar, then slice and serve!

Gingerbread Blondies

Difficulty: Easy • 9-12 Servings • Total Time: 20 Minutes

Ingredients:

• ½ cup cookie butter
• ½ cup unsalted butter, softened
• ⅔ cup Wholesome Pantry™ Organic Light Brown Sugar
• 1 egg
• 1 tsp Bowl & Basket™ Pure Vanilla Extract
• 1 ½ cup + 1 Tbsp all-purpose flour
• ½ tsp salt
• ½ tsp baking soda
• 16 oz chocolate chip cookie dough
• gingerbread cookies
• royal icing, to decorate

Directions:

1. Preheat the oven to 350ºF. Line a 9×12 baking pan with parchment.
2. Make the first layer of your blondie bars: cookie butter cookie dough. In a large bowl, cream together the cookie butter, softened butter, and Wholesome Pantry™ Organic Light Brown Sugar. Mix in the egg and vanilla. Finally, add the flour, salt, and baking soda. 
3. Spread the cookie dough into the lined pan. Tear small pieces from the chocolate chip cookie dough and place sporadically on top. 
4. Place in the oven for about 15 minutes, then remove. Press the gingerbread cookies into the half-baked dough, then return to the oven to finish baking, another 5-10 minutes.
5. Remove from oven and allow to cool slightly. Decorate the gingerbread cookies with royal icing, then slice into bars and serve!