We can speak for almost everyone when we say that December 25th isn’t the only day Christmas is celebrated. As soon as you cross off November 30th from your calendar the trees come out, stockings get hung, and the feeling of Christmas starts all month long. The month of December is considered one of the most magical months of the year and we totally agree. I mean it’s only December 2nd and our tree is decorated, our stockings are already half way stuffed, and Christmas music is flowing in and out of our ears. However, sometimes we’re so overwhelmed with the holidays, everything feels rushed and we don’t get to really enjoy the little things. And of course, one of those little things is dessert! Which is why, as usual, we took matters into our own hands and broke it down for you. Whether you’re going to your friend’s house for a pre-Christmas dinner, your office Christmas party, or even for yourself – we’ve found 4 easy Christmas recipes to cover you until the big holiday!

Week 1: Best Friend’s House

So your best friend has invited you and the group over for a pre-Christmas cocktail. Canapés and sandwiches will probably already be making an appearance, but when it comes to finger food – dessert is nearly always overlooked! Bring a little sweetness to the party with this Peppermint Nut Bark! It’s easy to make, easy to eat and impossible for everyone not to enjoy.

Peppermint Nut BarkPeppermint-White-Chocolate-Bark-3


  •  4 ounces chopped chocolate bar
  • 1 teaspoon canola oil
  •  1 teaspoon peppermint extract
  • A handful of crushed candy canes
  • 1/2 cup of mixed nuts (almonds walnuts)


  1. Prepare a baking sheet by lining with parchment paper. In a bowl, combine the white chocolate and oil and set over a double boiler and chocolate until smooth. Remove from the heat and whisk in peppermint extract and crushed candy canes.
  1. Spread the chocolate onto prepared baking sheet and smooth the top. Scatter the chopped nuts on top of the chocolate.

3. Let chocolate cool and set for 30 minutes. Once set, break apart chocolate bark into smaller pieces.


Week 2: The Office Party

Everyone loves a good work party, especially when everyone is excited for the holiday break after a stressful holiday month! So while you’re mingling you’re your co-workers, or in the corner gossiping about the new intern: how about munching on a few delicious cookies? Because really – have you ever met anyone who doesn’t like cookies?

Pecan Crescentsgluten free vegan pecan crescents 2


  • 1 cup butter
  • ½ teaspoon salt
  • 2 cups chopped pecans
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • ½ cup confectionary sugar


  1. Preheat oven to 170 degrees C
  2. Cream butter or margarine, gradually adding confectioners’ sugar and salt. Cream until light and fluffy.
  3. Stir in pecans and vanilla. Add flour gradually and mix well. Shape dough into crescents using a teaspoon full for each crescent. Place on ungreased cookie sheet and bake 15-30 minutes. Let it cool slightly, and then roll cookies in additional confectioners’ sugar.


Week 3: The Family Affair

The time has come to see your family, which includes grandma, grandpa, aunts, uncles, and cousins. If you have a big family it’s no secret that there’s always a competition on who brings the most Christmas Spirit. Well if you bake these, you have the competition in the bag.

Chocolate Peanut Butter Saltine ToffeeSaltine-Toffee-92


  • 1 cup brown sugar
  • 1 cup salted butter
  • 1 sleeve saltine crackers
  • ¾ cup Al Rifai peanut butter
  • 2 cups chocolate chip sprinkles/ and regular sprinkles.


  1. Cover a baking dish with foil and spray it with nonstick cooking spray. Arrange the saltine crackers in one layer in the pan, leaving a little room between each cracker. Preheat the oven to 200C.
  2. Melt the butter and brown sugar in a small saucepan and bring it to boil and let it sit without stirring for three minutes. Pour the hot mixture over the crackers and bake for 5 minutes.
  3. Drop the peanut butter onto the hot crackers and bake for another minute to melt. Add the chocolate chips and bake for another minute to melt. Lastly, add the colorful sprinkles and let it chill for one hour to set!

Week 4: When You’re the Host

This one is the one that counts! So we’re going to make it a good one. Inspired by our l
atest trip to Milan we’re making Italian Christmas Chocolate cake. Yes.

Italian Christmas Chocolate Cakepanforte


  • 6 oz. unsalted butter
  • 6 oz. sugar
  • 325 grams of dark chocolate (broken into bits)
  • 50 grams of walnuts (chopped)
  • 50 grams of toasted almonds (chopped)
  • 75 grams of hazelnuts
  • 5 large eggs (separated)
  • 150 grams of chestnuts, cooked and broken
  • 1 orange rind
  • ½ teaspoon cinnamon
  • 50 grams of ground almonds
  • Powdered sugar for dusting


  1. Preheat oven to 175C and melt butter and sugar in a bowl in simmering water. Add in chocolate stirring well.
  2. Add the egg yolks to the chocolate mixture, and then mix in all the nuts, orange rind and cinnamon. Whisk yolks until stiff and fold in egg whites to the chocolate mixture.
  3. Pour into a buttered pan and bake for 45 minutes. After it’s done leave the cake in the pan to cool for 20 minutes – it’s fragile so handle with care. Lastly, dust the cake with powdered sugar.


So there you have it – 4 weeks worth of delicious desserts to get you through the fun, exciting and festive occasions leading you up to the big day – and if all else fails, just drop by and pick up some of our handmade Christmas nuts! Merry (Pre) Christmas & bon appetite!




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