Kerststol (Dutch Christmas Bread)

Welcome to Day #6 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting Monday, December 9th and ending Saturday, December 14th.

I have been meaning to make Kerststol, the Dutch version of stollen or Christmas bread, for quite some time. Christmas week on the blog gives me the perfect opportunity, no? What a fun little project this was...

First, let me just say that I'm not a fan of candied fruit. Ick. But, give me some booze soaked golden raisins and cranberries, and I'm all over it. While there are many versions of Kerststol out there, it is versatile enough to make it my way.

Kerststol

1/2 cup golden raisins
1/2 cup dried cranberries
1/4 cup orange liqueur

Sponge:
1 cup milk, warmed to 110 degrees F. (bathwater warm)
2 teaspoons granulated sugar
1 tablespoon active dry yeast
1/2 cup all purpose flour

Dough:
all of the sponge
1/2 cup unsalted butter, softened
2 eggs, slightly beaten
1/4 cup granulated sugar
1 tablespoon freshly grated orange peel
1 tablespoon freshly grated lemon peel
1/4 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1 teaspoon salt
4-4 1/2 cups all purpose flour

Filling:
1 cup almond paste

Combine the raisins, cranberries, and orange liqueur in a small bowl. Cover and let soak for several hours or overnight.

For the sponge, combine the milk, sugar and yeast in a medium bowl. Stir in the flour. Cover the bowl loosely with plastic wrap and let it sit for about 10 minutes.

The sponge will give this rich dough a little jump start....

In a large mixing bowl of a stand mixer, combine the sponge, butter, eggs, sugar, orange and lemon peel, the spices, and 4 cups of the flour. Fit the mixer with the paddle attachment and beat the mixture until the dough is rough and shaggy. Drain the fruit and add to the dough. Switch the paddle for the dough hook and knead the dough at medium speed for about 6 minutes, or until smooth, adding additional flour if needed.

This is what "shaggy" dough looks like...

Place the dough in a greased bowl and cover loosely with plastic wrap. Allow to rise in a warm, draft-free area for 60 to 90 minutes or until about double in size.

Preheat oven to 375 degrees F.

Gently deflate the dough and divide in two. Cover one of the halves with plastic wrap and set aside. Roll the remaining dough into an oval shape, roughly 8 X 12 inches (do this over parchment paper or a silpat for easy transfer on to the baking sheet).

Divide the almond paste in half. Roll each half into a long rope, about 10 inches. Place one of the almond paste rolls lengthwise down the center of the dough. Fold the dough over the almond paste lengthwise, and gently pinch to seal. Repeat with the remaining dough and almond paste. Cover the bread with plastic wrap and allow to rise in a warm place for 30 minutes. 

Bake for 30-35 minutes, or until golden brown. Cool completely. Dust with powdered sugar.

The Dutch do love their almond paste. Try toasting a slice and then spreading the warm almond paste over the bread. Yum!

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

■     How To Make Perfect Gingerbread People by Cravings of a Lunatic

■     Slow Cooker Pumpkin Cobbler by Juanita’s Cocina

■     S’mores Fudge by Hezzi-D’s Books and Cooks

■     Cherry Noir Noel by Noshing With The Nolands

■     Japanese Blondies by Ninja Baking

■     Peanut Brittle by Food Lust People Love

■     Elf Nibbles by Dizzy Busy and Hungry

■     Cheesecake Chocolate Chip Cookies with Salted Caramel by Rants From My Crazy Kitchen

■     Gingerbread Men Cookies by Dinners, Dishes, and Desserts

■     Mint Chocolate Chip Sugar Cookie Bars by Mom’s Test Kitchen

■     Penuche by Cooking In Stilettos

■     Triple Orange Biscotti by Liv Life

■     Homemade Caramels by Jen’s Favorite Cookies

■     Kerststol (Dutch Christmas Bread) by The Dutch Baker’s Daughter

■     Dark Chocolate Orange Ricotta Tart with Honey Almond Crust by Cupcakes & Kale Chips

■     Tropical Toffee Brittle by Home Cooking Memories

■     Chocolate Raspberry Linzer Cookies by Pineapple and Coconut

■     Lemon-Pistachio and White Chocolate Biscotti by The Little Ferraro Kitchen

Today’s #ChristmasWeek giveaway comes courtesy of Cake Boss Baking. Cake Boss Baking is the new branded bake ware from Buddy Valastro, the talented chef and baker behind the TLC TV show, "Cake Boss". Cake Boss Baking features a full line of cake pans, decorating tools, dessert plates and more, with product for all levels of expertise.

Cake Boss Baking is offering one #ChristmasWeek reader the opportunity to win a prize package full of baking tools and essentials {ARV: $260}, including:

• 1 Basics 6 Cup Mini Loaf Pan
• 1 Deluxe 11x17 Cookie Pan with Drop Zones
• 1 Professional 3-Piece Cake Stacking Set - Round
• 1 Novelty 12 Cup Molded Cookie Pan - Star
• 1 Novelty 6 Cup Flower Cakelette Pan
• 1 12-Piece Basic Tip Set
• 1 Large 12" Disposable Icing Bags
• 1 Set of 2 Bowl Scrapers
• 1 10" Icing Spatula w/ Serrated Edge
• 1 Mechanical Cookie Scoop
• 1 Spoonula/Spatula 2 Piece Set
• 1 Ceramic Tool Crock
• 1 4 Piece Classic Fondant Imprint Mat Set
• 1 Flower Cake Decorating Kit
• 1 "Mini Cakes" Cake Carrier

To enter, read the details and use the Rafflecopter below!

***This giveaway is for one Cake Boss Baking baking essentials prize pack (details listed above)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

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***Disclaimer: This giveaway is being provided by Cake Boss Baking. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

Eggnog and Cranberry Thumbprints

Welcome to Day #5 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting, Monday, December 9th and ending Saturday, December 14th.

For me, it's just not the holidays with out a little eggnog. Truthfully, I can't drink the stuff straight, but I do like the eggnog flavor in things. The year before last, there were Eggnog Pancakes with Cranberry Maple Syrup, and Eggnog and Cranberry Cinnamon Rolls. Last year, I made an Eggnog and Cranberry Christmas Braid. And this year? How about some Eggnog and Cranberry Thumbprints? Ok...I'll admit it...I like a little eggnog and a little cranberry for the holidays....

Want to know a secret? I didn't put any eggnog in my cookies...just eggnog flavors. Think plenty of freshly grated nutmeg.....

Eggnog and Cranberry Thumbprints

3/4 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar

1 egg

1 1/2 teaspoon vanilla

2 cups all purpose flour

1/2 teaspoon grated nutmeg

1/4 teaspoon salt

1/2 cup whole cranberry sauce, drained

Frosting:

1/2 cup unsalted butter, softened

2 cups powdered sugar

2 tablespoons spiced rum (or 2 tablespoons eggnog)

Nutmeg for garnish

Preheat oven to 350 degrees F.; line cookie sheets with parchment paper.

In a large bowl, beat together the butter and sugars until light and fluffy, about 2 minutes. Add the egg and the vanilla and continue to beat until creamy. Whisk together the flour, nutmeg, and salt. Slowly add the flour mixture to the butter mixture and mix until until just blended.

Roll the dough into 1 1/2 inch balls and place on prepared cookie sheets. Use your thumb to make indentations in each cookie. Fill each indentation with about 3/4 teaspoon cranberry sauce. Bake for 12 to 15 minutes, or until lightly golden brown. Cool completely before frosting.

Leftover cranberry sauce? I can't think of a better use for it. Just set it in a strainer to drain while you are making the cookie dough.

For the frosting, beat together the butter, powdered sugar and spiced rum or eggnog. Pipe the frosting on the cooled cookies using a pastry bag fitted with a star tip. Sprinkle each frosted cookie with more nutmeg.

Be sure to cool those cookies completely or the frosting is going to melt. I wouldn't know anything about that first hand....

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

■     Christmas Fudge by Cravings of a Lunatic

■     Peanut Butter Cup Fudge by Dinners, Dishes, and Desserts

■     Peppermint Mocha Tart by See Aimee Cook

■     Peanut Brittle by Noshing With The Nolands

■     Spiced Cranberry Holiday Margaritas by Pineapple and Coconut

■     Turtle Bark by The Girl In The little Red Kitchen

■     Peppermint Stick Ice Cream Sauce by Frugal Antics of a Harried Homemaker

■     Mexican Spiced Hot Chocolate by My Catholic Kitchen

■     Pomegranate-Ginger Champagne Cocktail by The Little Ferraro Kitchen

■     Kletzenbrot – Christmas Fruit Bread from Tyrol by Masala Herb

■     Spiked Butterscotch Hot Chocolate by Dizzy Busy and Hungry

■     Frozen Mint Cookie Pie by The Messy Baker

■     Stuffed Nut Roll Cookies by Rants From My Crazy Kitchen

■     Irish Cream Tiramisu by Cooking In Stilettos

■     Lemon Sandwich Cookies by Try Anything Once Culinary

■     Orange Creamsicle Fudge by Home Cooking Memories

■     Stained Glass Window Cookies by Like Mother Like Daughter

■     Eggnog and Cranberry Thumbprints by The Dutch Baker’s Daughter

Today's #ChristmasWeek giveaway comes courtesy of Freund Container & Supply. Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers, and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping, and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs!

Today's winner will receive one $250 Freund gift certificate, as well as one copy of "The Pioneer Woman Cooks: A Year of Holidays". To enter, read the details and use the Rafflecopter below!

***This giveaway is for one $250 gift certificate to Freund Container & Supply, as well as one copy of "The Pioneer Woman Cooks: A Year of Holidays". Gift certificate is a one-time use certificate and must be used in its entirety; any leftover monies on the gift certificate will be forfeited. This giveaway is open to both US and Canadian residents. However, it should be noted that due to current International shipping rates, any Canadian winners will pay higher shipping costs for orders. ***

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***Disclaimer: This gift certificate is being provided by Freund Container & Supply, while the cookbook has been provided by Juanita's Cocina. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

Hot Chocolate Pull Apart Bread

Ok..I made a pretty darn good Cardamom and Orange Pull-Apart Bread the other day. In my usual fashion, I've become obsessed. What other flavors can I pull apart? Peaches and Cream? Bacon and Egg? Let me see...this is a Christmas post...how about a Hot Chocolate Pull-Apart Bread?!! Methinks Santa will approve.

Don't let the fact that this is a yeast bread scare you away...truly, it's not that hard, especially if you use a stand mixer. Come on. Give it a try. Your family will love you....

Hot Chocolate Pull-Apart Bread

1 cup milk

1/4 cup butter

1/4 cup sugar

3-3 1/2 cups all purpose flour

1/3 cup dark cocoa

1/2 teaspoon salt

1 (2.5 oz) package instant yeast (2 1/4 teaspoons)

1 egg, room temperature, slightly beaten

Filling:

1/2 cup brown sugar

2 teaspoons cinnamon

1/2 cup walnuts or pecans

1 cup chocolate chips

1/4 cup plus 1 tablespoon unsalted butter, melted and divided

Glaze:

1 cup marshmallow crème

4-6 tablespoons half/half, divided

1/2 cup chocolate chips

Heat the milk 1/4 cup butter and 1/4 cup sugar in a small saucepan until butter is melted and sugar is dissolved. Remove from heat. Let cool until temperature is about 110 degrees F (like bathwater warm).

In a medium bowl, whisk together 3 cups of the flour, salt, and cocoa.

In a large mixing bowl, combine milk mixture with yeast, egg, and 2 cups of the flour mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it onto a lightly floured surface and knead until smooth, about 5 minutes. (Alternately, just use the dough hook on your mixer and let the mixer knead the dough for about five minutes)

Place the dough in a greased bowl and cover with a clean damp towel. Allow dough to rise until double, about 1 hour. In the mean time, process the brown sugar, nuts, cinnamon, and chocolate chips in a food processor until the mixture is well blended , the nuts are ground, and the chocolate is coarsely chopped; set aside.

Use a pastry brush to butter two 8-inch loaf pans; preheat the oven to 375 degrees F.

Roll out one of the dough halves into a large (about 12X9 inch) rectangle.  Brush the dough with half of the melted butter. Sprinkle half of the nut mixture evenly over the dough, leaving a 1/2 inch edge.  Use a sharp knife or a pizza cutter to cut the dough vertically into 4 strips, then horizontally into 6 strips.  Carefully, stack the strips 4 high. Place each stack of strips, cut side up, in a loaf pan. Sprinkle the top of the loaf with stray filling. Repeat with the other half of dough.

Cover the loaf pans loosely with plastic wrap and allow the dough to rise for about 30 minutes, and then bake in preheated oven for 25 to 30 minutes or until browned. Cool for 10 minutes before carefully removing from pan. Glaze while warm.

For the glaze, warm 3-4 tablespoons of half/half and whisk into 1 cup marshmallow crème.  Drizzle over the warm loaves. If desired, whisk 1-2 tablespoons warm half/half into ½ cup chocolate chips and blend until smooth. Drizzle the chocolate over the marshmallow glaze.

I used foil pans...after glazing the bread, you can place it back in the pan to transport.

Don't have marshmallow creme? Go ahead and melt some mini-marshmallows with the half/half over low heat, whisking until smooth.

I can't stop thinking about more pull-apart flavors...what sounds good to you? Eggnog? Sweet Potato? Bratwurst with Sauerkraut?

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

■     Mini Sugar Cookie Houses aka Hot Chocolate Mug Perches by Cravings of a Lunatic

■     Eggnog Cookie Truffles by The Weekend Gourmet

■     Spiked Candy Cane Hot Chocolate by Hezzi-D’s Books and Cooks:

■     Gingerbread Texas Sheet Cake with Lemon Frosting by Chocolate Moosey

■     Swirl Cookies by Noshing With The Nolands

■     Caramel Apples by My Catholic Kitchen

■     Homemade Caramels by Dinners, Dishes, and Desserts

■     Puff Pastry Ravioli Mince Pies by Food Lust People Love

■     Mounds Brownie Cupcakes by That Skinny Chick Can Bake

■     Hot Chocolate Pull Apart Bread by The Dutch Baker’s Daughter

■     Sugared Grape and Phyllo Tart by See Aimee Cook

■     Taffy Tan Fudge by Mom’s Test Kitchen

■     Double Chocolate Pecan Cookies by Cooking In Stilettos

■     Cinnamon Raisin Oatmeal Bread by Liv Life

■     White Chocolate Candy Cane Fudge by Rants From My Crazy Kitchen

■     Devil’s Food Cake Cookies by Try Anything Once Culinary

■     Cinnamon Whiskey Balls by Home Cooking Memories

■     Pumpkin Chiffon Pie by Jen’s Favorite Cookies

■     Chocolate Peanut Butter Cup Cookie Dough Truffles by Cupcakes and Kale Chips

■     Candy Cane Blossoms by Like Mother Like Daughter

Today's #ChristmasWeek giveaway comes courtesy of Swissmar. Le Cordon Bleu has been a worldwide leader in gastronomy and hospitality for over 100 years and are widely considered the guardian of French culinary technique. Swissmar now combines this culinary expertise with their own knowledge and brand recognition to introduce this fantastic new line.

The Le Cordon Bleu ceramic ovenware from Swissmar are all freezer safe, oven safe, dishwasher and microwave safe. The French-inspired Charmant Collection 5 qt. Rectangular Roaster has scalloped edges and is beautiful enough to go straight from oven to table! To enter to win a Swissmar Roaster, read the details and use the Rafflecopter below!

***This giveaway is for one Swissmar Charmant Collection 5 qt. Rectangular Roaster (winner's choice of color: blue, yellow, red, or white)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

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***Disclaimer: This giveaway is being provided by Swissmar. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

Peppermint Chocolate Cupcakes

Welcome to Day #3 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.

I'm kind of weird about peppermint. It doesn't sound good to me, then I take a bite of something minty and I can't stop eating it. When I thought about what kind of Christmas cupcake to make, I wasn't so sure peppermint would be the best flavor, but it's so festive (am I right?) that I couldn't resist. Let me tell you this: BEST decision I've made all week. Maybe it's the chocolate, or maybe it's the buttercream...I dunno..but I really liked how these turned out. I think you will, too.

Peppermint Chocolate Cupcakes

Cupcake Ingredients:
1 egg
2/3 c. vegetable oil
1 tsp. vanilla
1 c. buttermilk
2 c. flour
1 3/4 c. sugar
1/2 c. cocoa (use the dark version, if preferred)
1 tsp. salt
1 tbsp. baking soda
1 c. hot coffee

Frosting Ingredients:

4 tablespoons all-purpose flour
1 cup milk
1 cup butter, softened 
1 cup white sugar 
1 teaspoon peppermint extract

red food coloring

crushed candy canes or peppermint baking bits for garnish

Preheat oven to 350 degrees F. Line muffin pans with paper liners (about 30).

Combine egg, oil, vanilla and buttermilk. In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Combine the egg mixture and the flour mixture, mixing well. Slowly mix in hot coffee. Batter will be thin. 

Fill the muffin cups about 2/3 full. Bake for 18 to 20 minutes, or until the tops spring back when lightly touched. Cool completely.

For buttercream, whisk the flour and the milk in a small saucepan until smooth. Place over medium heat and cook until thick and bubbly, whisking the entire time. Place thickened mixture in a small bowl and cover with plastic wrap and cool to room temperature (or chill until ready to use).

In the bowl of a stand mixer, combine the butter and the sugar. Beat at high speed for several minutes, scraping the sides of the bowl occasionally. Add the cooled flour mixture and the peppermint extract. Continue to beat until the mixture is fluffy and smooth. Add a few drops of red food coloring until the color is to your liking (I went with hot pink). Fit a pastry bag with a star tip and fill with the frosting. Pipe the buttercream on each cupcake; garnish with crushed candy canes or peppermint baking bits.

I tried to do the two-toned frosting thing and eventually gave up. It looks just as pretty with one color, no?

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

Ginger Bears by Cravings of a Lunatic

Santa’s Favorite Holiday Bark by The Weekend Gourmet

Gingerbread Linzer Cookies by Chocolate Moosey

Gingerbread Bread Pudding with Salted Caramel Sauce by See Aimee Cook

Bourbon Barrels by The Girl In The Little Red Kitchen

Toasted Almond Shortbread by The Messy Baker

Midori Melon Cupcakes by Ninja Baking

Cranberry Pistachio Biscotti by Noshing With The Nolands

Wine Poached Pear and Almond Rugelach by The Little Ferraro Kitchen

Bebinca - Layered Goan Cake by Masala Herb

Artichoke Dip Tarts by Food Lust People Love

Layered Chocolate Peanut Butter Fudge by That Skinny Chick Can Bake

Peanut Brittle by Frugal Antics of a Harried Homemaker

Peppermint Chocolate Cupcakes by The Dutch Baker's Daughter

Chocolate Dipped Baked Potato Chips by Dizzy Busy and Hungry

Chocolate Hazelnut Cupcakes with Nutella Frosting by Rants From My Crazy Kitchen

Chocolate Chip Collapsidies by Try Anything Once Culinary

Today's #ChristmasWeek giveaway comes courtesy of Freund Container & Supply. Freund Container & Supply has been helping build businesses since 1938 as the largest distributor of glass bottles, containers, and wholesale packaging supplies online. Freund offers over 5,000 items in stock every day, 98% same day shipping, and low-price guarantees. Take a look at Freund’s wide selection of jars, tins, bottles and vials for all your crafting and food related needs! To enter to win one of FIVE different Freund gift certificates, read the details and use the Rafflecopter below!


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***Disclaimer: This giveaway is being provided by Freund Container  Supply. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***

Spiced Madeleines

Welcome to Day #2 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita's Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.

Ah, the Madeleine. Is is it a cake? Is it a cookie? I guess you could say it's a cake-y cookie. And it's a classic--you can't argue with Proust. The thing is, they're not so hard to make and you will look so darned sophisticated if you give a few of these away.

Since I can't seem to get cardamom out of my system, I've decided to spice up my Madeleines just a bit. Although you will need a Madeleine pan (you can find one at most kitchen stores), I think you will find that they are pretty easy to make. This recipe makes just 12 little cakes...a perfect amount, since they should be eaten while they are fresh.

Spiced Madeleines (adapted from Epicurious)

6 tablespoons unsalted butter, melted, plus 1 tablespoon (melted) for greasing pan

3/4 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon freshly grated nutmeg

1/4 cup granulated sugar

3 tablespoons packed light brown sugar

2 large eggs

Powdered sugar for dusting

Preheat oven to 400 degrees F.; use a pastry brush to butter a 12 mold Madeleine pan.

Whisk together flour, baking powder, spices, and a pinch of salt.

Whisk together sugars and eggs until well-combined. Add flour mixture and whisk until just combined, then stir in remaining butter (6 tablespoons) until just incorporated. Spoon batter into molds, filling them about two thirds full. Bake 5 minutes, then reduce oven temperature to 350°F and bake until springy to the touch and edges are lightly browned, 4 to 6 minutes. Turn out onto a rack and cool 15 minutes. Just before serving, dust with powdered sugar.

I've discovered these are a great dunking cookie cake...plus my pinkie automatically sticks out when I clutch my teacup.

Visit all the other Christmas Week Peeps for more Holiday Baking Goodness:

• Peppermint Hot Chocolate with Peppermint Wands by Cravings of a Lunatic
• Chewy Brownies by Juanita's Cocina
• Chocolate-Peppermint Puff Pastry Bites by The Weekend Gourmet
• Pomegranate Margaritas by Dinners, Dishes, and Deserts
• Gingerbread Cheesecake Cupcakes by Chocolate Moosey
• Gingerbread Whoopie Pies with Maple Poached Pears and Maple Buttercream by Pineapple and Coconut
• Cranberry Bliss Bars by Hezzi-D's Books and Cooks
• Reindeer Cookies by Noshing With The Nolands
• Mo's Easy Homemade Eggnog by Food Lust People Love
• Spiced Madeleines by The Dutch Baker's Daughter
• Flourless Nutella Marshmallow Cloud Cookie Cups by Cupcakes & Kale Chips
• Pear and Dried Cranberry Baked Custard by See Aimee Cook
• Bacon Bark by Cooking In Stilettos
• Snowflake Cake by Dizzy Busy and Hungry
• Gingerbread Sugar Cookies by Rants From My Crazy Kitchen
• Peanut Butter Cup Cookies by Try Anything Once Culinary
• Hot Chocolate Biscotti by Home Cooking Memories

Today's #ChristmasWeek giveaway comes courtesy of Le Creuset. Respect for tradition and authenticity has been Le Creuset's guiding principle since 1925, and their kitchen and cook ware is known internationally.

Le Creuset's Revolution Utensil Set is available in six different colors, and it represents the next generation of functional innovations in the kitchen. Developed with chefs and culinary enthusiasts in mind, each utensil features a task-defined blade made from premium silicone, as well as a carefully crafted wood handle engineered to improve grip for a variety of kitchen tasks. The set includes one of each of the following: utensil crock, small spatula, medium spatula, spatula spoon, basting brush, jar scraper. To enter, read the details and use the Rafflecopter below!

***This giveaway is for one Le Creuset Revolution Utensil Set (winner's choice of color)! This giveaway is open to Continental US residents only . When the contest concludes, the winner will be chosen by random draw. The winner will be notified through e-mail and they will have 3 days to respond or another winner will be chosen.***

a Rafflecopter giveaway

***Disclaimer: This giveaway is being provided by Le Creuset. #ChristmasWeek bloggers have not received product or been compensated as a part of this giveaway.***