I don’t know about you, but I love to make people happy. I strive for that moment in presentation when you hear an audible gasp of delight and surprise.
If I could, I would spend hours in the kitchen slaving away over a special dessert, but I can’t. And I am betting your time is valuable as well.
So that is why I could not be more excited to share this cake with you. It takes less than an hour to assemble, including prep. This stunning cake is so easy to make, but it can make a huge impact on your family and friends. They will be talking about it for years to come.
Let’s put it this way, if you can play with Play-Doh, you can make this cake.
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The skillet potato cake is a lot like a potato gratin and, in my opinion, easier than making a lot of individual latkes. It has tremendous flavor and goes really well with other lighter dishes that adorn your holiday table. Let’s face it: Who doesn’t love a scoop of some kind of potatoes this time of year? I love to give people what they want. Last week, while I was cooking at my restaurant, we were making various sauces for pasta and all I could think of was a simple tomato sauce. This potato cake serves the same purpose.
Get Alex’s Skillet Potato Cake recipe »
No menorah lighting is complete without a few snacks to mark the occasion. This year, switch up tradition and try our top five Hanukkah recipes below. Each is quick and easy to make and boasts classic holiday tastes.
5. Apple Cider Doughnuts — A pureed red apple-apple cider mixture gives these doughnuts their sweet, seasonal flavor, while a cider glaze and cinnamon-sugar topping adds extra decadence and decoration.
4. Challah Crowns — This dense but light egg bread is scented with warm honey, sprinkled with poppy seeds and baked until the crust achieves a glossy, golden hue.
Get the top three recipes »
I come from a family with a well-established set of holiday traditions. We make cranberry bread at least once in December, we light candles and make wishes for the coming year on Christmas Eve and on Christmas morning, we always have the same breakfast. It’s been this way as long as I can remember and I have absolutely no wish to change things. I value the feeling of comfort and holiday continuity that it offers.
Once the turkey is stuffed and in the oven, I fry eggs so that the whites are cooked and the yolks are still runny. My sister cooks up a packet of turkey bacon and my mom warms up the baked good. The baked good is the only place where there’s variability in this menu (what can I say, we like consistency). Sometimes there are homemade scones, other years, toasted slices of panettone. One year, I tried my hand at from-scratch bear claws. Sadly, they were not my best work.
Throughout the year, I test recipes in search of the right Christmas morning baked good. This year, I’m leaning strongly in the direction of Alton Brown’s Overnight Cinnamon Rolls. They might seem like a lot of effort, but really, they come together quickly. And as the recipe title implies, they can be almost entirely prepped the night before, meaning that you just have to sneak them into the oven on Christmas morning for a fun holiday morning treat.
Before you start rolling your dough, read these tips »
Whether you’re prepping for Hanukkah or just looking to spruce up the bread basket at your holiday dinner, challah is a versatile, easy-to-make bread that is sure to impress your guests. Often made with silky honey or dried fruit, this light but dense loaf gets its consistency from several rich egg yolks. Take a look below at how Food Network Kitchens fashions Challah Crowns (pictured above), a unique twist on traditional bread braids.
More step-by-step photos and recipes »
I grew up in a house where holiday cookie baking would always reach a fever pitch and the result is this recipe. Why? It is a butter cookie, somewhat crumbly (and grumpy if you’re not nice to it) with the simple taste of clove added. So tasty and they go great with eggnog. The powdered sugar on the exterior is very “retro” and leaves you licking your fingers as you reach for another cookie. Want a plain butter cookie? Omit the cloves. Want to make a chocolate cookie? Make the chocolate ganache at the bottom and serve it warm, on the side, for dunking or dip the cookies once they’re baked and cooled in the chocolate and put them on a rack to set slightly before serving. The melted candy cane in the chocolate adds a fun peppermint touch, but you can also leave it out and just have the flavors of chocolate and butter speak for themselves.
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Bobby Flay took a break from cooking for “Savor Borgata: A Taste of American Classics” at Borgata Hotel Casino & Spa in Atlantic City, N.J. to chat with us about his holiday plans. We asked him seven rapid-fire questions to help us get to know his holiday personality.
FN Dish: For a holiday drink, eggnog, apple cider or hot chocolate?
Bobby Flay: Hot chocolate
FN Dish: Vodka, tequila, gin or bourbon?
FN Dish: Christmas breakfast or Christmas dinner?
Does Bobby eat fruitcake? »
In honor of the holiday season, Food Network and Fall Fest contributors are gathering together to share their favorite cookie recipes at our Communal Table.
Today, browse through cookie recipes from classic snowballs to decadent gooey butter cookies. You can start drooling now.
What’s Gaby Cooking: Peppermint Bark Chocolate Cookies
CIA Dropout: Walnut Wimpy Balls
And Love It Too: Snowball Cookies (Grain-Free, Dairy-Free and Vegan)
Taste With The Eyes: Olive Oil Oatmeal Cookies (pictured above)
Jones Is Hungry: A Cookie for Chocolate Lovers
From My Corner of Saratoga: Gooey Butter Cookies
The Sensitive Epicure: Speculaas Dutch Windmill Cookies
Napa Farmhouse 1885: Salted Chocolate & Dulce de Leche Fudge
Virtually Homemade: Chocolate Mint Snowballs
Sweet Life Bake: Polvorones de Chocolate
Daily*Dishin: Cherry Topped Cream-Drop Cookies
Thursday Night Dinner: Peppermint Bark Cookies
Dishin and Dishes: Pecan Sandie Thumbprints With Cherry Frosting
Mooshu Jenne: Biscotti
Cooking With Elise: Sweet and Salty White Chocolate Cranberry Oat Cookies
The holidays are upon us and here at Food Network, that means cookies, particularly the 12 Days of Cookies.
Yesterday, Gaby Dalkin shared her tips for a successful cookie exchange, but if you’ve never been to a cookie swap, “The concept is pretty simple: Make your favorite kind of cookies, bring them to the party and give them away. In return you get a plethora of cookies from your friends that you get to turn around and take home for your family.”
In honor of these sweet and sometimes savory treats, we’re inviting all of our friends to our Communal Table, an event that we opened up to the entire food community. Today, experts from the industry will share their favorite cookie recipes, as well as cocktails to wash them down with (if you’re age appropriate).
We couldn’t help but bring these Peanut Butter-Chocolate Chip-Bacon Cookies from Food Network Magazine to the table. Peanut butter, chocolate chips and bacon — it’s like dying and going to cookie heaven.
See what our friends are bringing to the table »
It’s holiday baking time and that means one thing: cookie exchanges. These simple soirées are hands down one of my favorite type of parties to host or attend during the holiday season. It’s a great way to get a ton of your friends together, share the holiday spirit and stock up on lots of different holiday cookies. If you’ve never hosted or been to a cookie exchange, the concept is pretty simple: Make your favorite kind of cookies, bring them to the party and give them away. In return you get a plethora of cookies from your friends that you get to turn around and take home to your family. So basically, you’re spreading a little of your holiday baking love and getting some serious love in return. I always serve some savory nibbles at these parties to make sure no one goes into a sugar coma. A cheese plate with some crackers or a dip duo with some pita chips tends to do the trick.
This year, I’m all about these Malted Milk Chocolate Chip Cookies from Ree Drummond.
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