The holiday season has its rules, from its distinct colour palette to the cold weather. Listen closely, and you can hear the sound of bells jingling with their particular charm.

If you are like me, the best thing to do during this time of year is to make yourself cosy in bed, wrap your blanket tightly, and snooze the alarm until the very last minute before being pulled by daily mundane routine.

But once you start to see the familiar shades of red and white peeking through the decorations and hear the distinct tune of ‘All I Want for Christmas Is You’ by Mariah Carey blasting through every department store you visit, with the smell of cocoa drifting through the air, you begin to grin from ear to ear, knowing that the holiday season is here.

For me, this time of year is all about my friends and family, the warmth they provide through their presence, the never-ending chats, hand warmers, and not to forget my annual passionate love affair with electric heaters! (Trust me, we two are inseparable!). The sounds of carols and bells reinforce my passion for baking, but then again, it might just be the cold weather tempting me to make something special for my loved ones to reciprocate the warmth and affection they provide me.

If you are feeling adventurous this holiday season, let me share recipes perfect for spreading love among your loved ones. Whether you’re a seasoned baker or a novice in the kitchen, these recipes will guide you to create beautiful and delicious holiday treats.

Saffron Delight Nog

Ingredients:

• 4 large eggs, separated

• 1 cup granulated sugar

• 2 cups whole milk

• 1 cup heavy cream

• 1/2 teaspoon freshly grated nutmeg

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• A pinch of saffron threads (about 1/8 teaspoon)

• 3/4 cup brandy, rum, or bourbon (optional)

• Whipped cream for garnish

• Ground nutmeg or cinnamon for garnish

Instructions:

• Infuse the Saffron: Place the saffron threads in a small bowl with a tablespoon of warm milk. Let it sit for about 10 minutes to infuse.

• Prepare the Egg Yolks: Whisk the egg yolks in a large mixing bowl until they are pale and creamy. Gradually add the granulated sugar and continue whisking until the mixture is smooth and well combined.

• Mix the Liquids: Add the milk, heavy cream, grated nutmeg, vanilla extract, ground cinnamon, ground cloves, and saffron-infused milk to the egg yolk mixture. Stir until everything is well incorporated.

• Heat the Mixture: Pour the mixture into a saucepan and heat over medium-low heat. Stir constantly until the mixture thickens slightly and reaches a temperature of about 160°F (71°C). Do not let it boil. Once thickened, remove from heat and let it cool to room temperature.

• Beat the Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add a tablespoon of sugar and continue to beat until stiff peaks form.

• Combine and Chill: Gently fold the beaten egg whites into the cooled eggnog mixture. If using alcohol, stir it in at this point. Cover and refrigerate for at least 2 hours or until chilled.

• Serve: Pour the eggnog into glasses, garnish with a dollop of whipped cream and a sprinkle of ground nutmeg or cinnamon. Enjoy!

Serenade Trifle

Ingredients:

For the Brownies:

• 1/2 cup unsalted butter

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/3 cup cocoa powder

• 1/2 cup all-purpose flour

• 1/4 teaspoon salt

• 1/4 teaspoon baking powder

For the Custard:

• 2 cups whole milk

• 4 large egg yolks

• 1/2 cup granulated sugar

• 2 tablespoons cornstarch

• 1 teaspoon vanilla extract

For the Trifle:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

• Fresh berries (strawberries, blueberries, raspberries)

• Chopped nuts (optional)

Instructions:

Make the Brownies

• Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan.

• Melt the butter in a medium saucepan over medium heat. Remove the pan from heat and stir the sugar, eggs, and vanilla extract.

• Mix the cocoa powder, flour, salt, and baking powder until well combined.

• Pour the batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the centre comes clean. Let the brownies cool completely, then cut them into small squares.

Prepare the Custard

• Heat the milk over medium heat in a medium saucepan until it simmers.

• Whisk together the egg yolks, sugar, and cornstarch in a separate bowl until smooth.

• Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

• Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Let the custard cool to room temperature.

Assemble the Trifle

• Whip the heavy cream with powdered sugar and vanilla extract in a large bowl until soft peaks form.

• In a trifle dish or large glass bowl, begin layering the ingredients. Start with a layer of brownie squares, then a layer of custard, then fresh berries. Repeat the layers until all ingredients are used, ending with a layer of whipped cream on top.

• Garnish with additional berries and chopped nuts if desired.

• Refrigerate the trifle for at least 2 hours before serving to allow the flavours to meld together. Serve chilled, and enjoy the delicious layers of this custard trifle with brownie filling.

Strawberry Bliss Tart

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, cold and cut into small cubes

• 1 large egg yolk

• 2-3 tablespoons ice water

For the Filling:

• 1 1/2 cups milk

• 1/2 cup granulated sugar

• 3 large egg yolks

• 1/4 cup cornstarch

• 1 teaspoon vanilla extract

• 2 tablespoons unsalted butter

For the Topping:

• 1 1/2 pounds fresh strawberries, hulled and halved

• 1/4 cup apricot jam

• 1 tablespoon water

Instructions:

Prepare the Crust

• Whisk together the flour, sugar, and salt in a large bowl.

• Add the cold butter cubes and use a pastry cutter or your fingers to blend the butter into the flour mixture until it resembles coarse crumbs.

• Whisk together the egg yolk and two tablespoons of ice water in a small bowl. Add this mixture to the flour and butter until the dough starts to come together. If needed, add another tablespoon of ice water.

• Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Bake the Crust

• Preheat your oven to 375°F (190°C).

• Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim any excess.

• Prick the bottom of the crust with a fork and line it with parchment paper. Fill with pie weights or dried beans.

• Bake for 15 minutes, then remove the parchment paper and weights. Continue baking for another 10-15 minutes or until the crust is golden brown. Let it cool completely.

Make the Pastry Cream

• In a medium saucepan, heat the milk until it just begins to simmer.

• Whisk together the sugar, egg yolks, and cornstarch in a separate bowl until smooth.

• Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and stir in the vanilla extract and butter until smooth.

• Pour the pastry cream into a bowl, cover it with plastic wrap (pressing it directly onto the surface to prevent skin from forming), and refrigerate until chilled.

Assemble the Tart

• Once the crust and pastry cream are completely cool, spread the pastry cream evenly in the tart shell.

• Arrange the strawberry halves on top of the pastry cream in a decorative pattern.

• Heat the apricot jam and water in a small saucepan until smooth and slightly thinned. Brush this glaze over the strawberries to give them a beautiful shine. Optionally, you can pipe some whipped cream stars on the edge of the tart.

Serve

• Refrigerate the tart for at least 1 hour before serving to allow the flavours to meld.

• Slice and enjoy the delicious buttery crust, creamy filling, and fresh strawberries.

White Rafaello Tres Leches Cake

Ingredients:

For the Cake:

• 1 cup all-purpose flour

• 1 1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 5 large eggs, separated

• 1 cup granulated sugar, divided

• 1/3 cup whole milk

• 1 teaspoon vanilla extract

For the Tres Leches Mixture:

• 1 cup coconut milk

• 1 cup evaporated milk

• 1 cup sweetened condensed milk

• 1/2 cup white chocolate, melted

For the Topping:

• 1 1/2 cups heavy cream

• 1/4 cup powdered sugar

• 1/2 teaspoon vanilla extract

• 1/2 cup shredded coconut, toasted

• Rafaello candies for garnish

Instructions:

Make the Cake

• Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

• Whisk together the flour, baking powder, and salt in a medium bowl.

• In a large bowl, beat the egg yolks with 3/4 cup of sugar until pale and fluffy. Stir in the milk and vanilla extract.

• In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form.

• Gently fold the flour mixture into the egg yolk mixture until combined. Then, fold in the egg whites until no streaks remain.

• Pour the batter into the prepared baking dish and spread it evenly. Bake for 25-30 minutes or until a toothpick inserted into the centre comes clean. Allow the cake to cool completely.

Prepare the Tres Leches Mixture

• In a large bowl, whisk together the coconut milk, evaporated milk, sweetened condensed milk, and melted white chocolate until smooth.

• Using a skewer or fork, poke holes all over the cooled cake. Slowly pour the tres leches mixture over the cake, allowing it to soak in. Refrigerate the cake for at least 2 hours, or overnight, to allow the flavours to meld.

Make the Topping:

• In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

• Spread the whipped cream evenly over the chilled cake.

• Sprinkle the toasted shredded coconut over the top and garnish with Rafaello candies.

• Slice and serve this decadent White Rafaello Tres Leches Cake to delight your guests with its creamy, coconut-infused layers and rich white chocolate notes.

For many, the joy of Christmas baking lies not just in the result (well, if it turns out great, it adds to the appeal!) but in the process itself. Whether it's rolling out dough with loved ones, decorating cookies with vibrant icing, or simply savouring the sweet scents that fill the air, baking is a way to create lasting memories. And what better way to spread holiday cheer than by sharing these delicious creations with friends and family?

So, preheat your oven, gather your ingredients, and dive into the world of Christmas baking. May your holiday season be filled with warmth, laughter, and sweet delights!