Holiday Baking 2024: Favorite Recipes from Itty Bitty Bakers

Curious about what baking instructors make for their families during the holidays? We invited them to reveal their favorite holiday baking recipes exclusively for you, our blog reader!

1 - F R O M : J E N I W A R R A M

Once you taste this recipe for homemade gingerbread from Mrs. Jeni, you'll never use store-bought gingerbread again! You can use the recipe to make cut-out gingerbread men or any size pieces to make gingerbread houses. Last year, she made mini gingerbread houses for the most adorable Rustic Gingerbread House Cupcakes.

Homemade Gingerbread Houses

Ingredients

2 ¾ cups self-rising flour

1 tsp baking soda

1 tsp cinnamon

4 tsp superfine sugar

7 tbsp unsalted butter

6 tbsp light corn syrup

Directions

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.

2. Put the flour, baking soda, cinnamon and sugar in a bowl and mix together.

3. In a small pan melt butter and corn syrup over low heat.

4. When melted, pour over the other ingredients and mix together with a wooden spoon.

5. Once it is mixed, knead to make a smooth dough.

6. Lightly dust a surface and rolling pin with flour and roll out to around 5mm thick. Transfer the entire sheet of dough directly onto parchment-lined cookie sheet.

7. Bake in oven for 5-12 minutes - check regularly until lightly golden brown.

8. Leave to cool on a rack and then cut into pieces. Assemble pieces into a house shape and decorate with royal icing and sprinkles.

2 - F R O M : K A Y L A J O H N S O N

Take the typical one-note pumpkin pie up a notch to a full-flavor experience! Key ingredient: maple syrup. The delicious flavor plus the adorable mini size, makes this a holiday favorite for Mrs. Kayla.

Mason Jar Maple Pumpkin Pies

Ingredients

1 cup pumpkin puree

½ cup pure maple syrup

1 egg

⅓ cup sour cream

½ tsp vanilla extract

½ tbsp cornstarch

¾ tsp pumpkin pie spice

½ tsp cinnamon

¼ tsp salt

1 package refrigerated pie crusts

1 large egg + 1 tbsp water, for egg wash

Directions

1. Spray 8 mason jar lids with non-stick cooking spray and place on a baking sheet. Preheat oven to 375 degrees.

2. Unroll pie crusts onto floured surface and flatten to ⅛ inch thickness. Place a mason jar lid on top of the dough and cut circles about ½ inch larger than the lid. Fit the dough inside the lid and fold in the excess dough to create double lined sides. Place the pie shells in the refrigerator while you prep the filling.

3. In a medium bowl, whisk together pumpkin puree, maple syrup, egg, sour cream, and vanilla.

4. Once smooth, whisk in cornstarch, pumpkin pie spice, cinnamon, and salt. Pour into prepared pie shells, brush crusts with egg wash, and bake for 30-35 minutes.

5. Add a decorative piece of pie crust cut in leaf shape, bake these on a separate sheet or add them to the top of your pie for the last 10 minutes of the baking time. Allow the pies to cool for about 20 minutes before removing them from the tin.

Makes 8 mini pies

3 - F R O M : B R O O K E R I E R S O N

She may not be able to legally drink yet, but baking teacher Ms. Brooke is a pro in the kitchen. Her favorite recipe to make for her family at the holidays is Pumpkin Chocolate Chip Bread. She even taught kids in a baking class how to make it back in 2023!

Pumpkin Chocolate Chip Bread

Ingredients

3 cups all purpose flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

4 tsp pumpkin pie spice

2 cups canned pumpkin (not pumpkin pie filling)

⅔ cup brown sugar

⅔ cup granulated sugar

1 cup applesauce OR canola oil

3 eggs room temperature

1 tbsp vanilla extract

1½-2 cups semi sweet chocolate chips

Directions

1. Preheat oven to 350F. Grease two 8 x 4 inch loaf pans and line with parchment paper. Set aside.

2. In a large bowl, whisk together flour, salt, baking powder, baking soda and pumpkin pie spice. Set aside.

3. In a medium bowl, whisk together pumpkin, brown sugar, granulated sugar, applesauce OR oil, eggs, and vanilla extract.

4. Stir wet ingredients into dry ingredients, mixing just until moistened and combined.

5. Fold in chocolate chips, reserving a small amount to sprinkle on top.

6. Pour half of the batter into each of the prepared loaf pans and bake for 50 to 55 minutes or until an inserted toothpick comes out clean or with a few moist crumbs.

7. Cool for 10 minutes in the pan before removing to a wire rack to cool completely.

4 - F R O M : T A Y L O R B R O A D H E A D

Take it from Trussville teacher Mrs. Taylor that these cookies are the best! With only four ingredients and no mixer required, they are a time-saving go-to at the holidays. And, gluten-free!

Easy Almond Joy Cookies

Ingredients

1 - 14 oz bag sweetened coconut flakes

2 cups semi-sweet chocolate chips

⅔ chopped lightly salted almonds

1 - 14 oz can sweetened condensed milk

Directions

1. Preheat the oven to 325F.

2. Line a large baking sheet with parchment paper and set aside.

3. In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk and stir until combined.

4. Scoop out dough with a cookie scoop onto prepared baking sheet.

5. Moisten the tips of your fingers with water and shape into discs. Pat the tops flat.

6. Bake cookies for 12 - 14 minutes or until tips of coconut are just starting to turn golden brown.

7. Let cool on baking sheet then enjoy!

5 - F R O M : S T E P H A N I E R O T H O F F

Our Pell City teacher, Mrs. Stephanie, has a recipe for Chocolate Peanut Butter Fudge that was passed down to her from her mom. She loves making it every year!

Chocolate Peanut Butter Fudge

Ingredients

3 cups white sugar

4 tbsp cocoa powder

1 cup milk

1 tsp vanilla extract

½ butter

1 cup peanut butter

Directions

1. Whisk together sugar and cocoa.

2. Add milk and place in a pot over medium heat until soft-ball stage is reached.

3. Remove from heat and stir in vanilla, butter, and peanut butter. Beat well, until smooth.

4. Pour in buttered pan and allow to cool completely before cutting into squares.

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Let us know in the comments below if you try any of these recipes!