To me, eggnog is the iconic Christmas drink. When we were little, around Christmastime, Mom would carefully pour out mini glasses of the thick, wonderfully flavored beverage and cut it with a bit of milk. We savored what little we got from the small carton. Now that I’ve learned to make it at home, I can enjoy it in much larger quantities. Which is a good thing, right?

Thanks to Megan for sharing her recipe for Nutella Pecan Pie, because I have officially died and gone to heaven. Get this: Nutella is spread on the bottom of a homemade, pre-baked pie crust before adding in the gooey pecan filling and then baking it to perfection. It’s an absolutely brilliant idea, if you ask me.

This yummy (and surprisingly healthy!) homemade cookie butter combines the two great loves of my life: cookie dough and nut butter. When I found Rachel’s recipe for a spreadable cookie dough that contains no raw eggs, I leapt for joy! As a bonus, it’s even gluten-free. This incredibly addicting Sugar Cookie Butter tastes just like sugar cookie dough and is simple to make, as long as you have a food processor or high speed blender.

This recipe, brought to us by Terri, is about as low-fuss as yeast bread gets. All you have to do is mix everything in a large bowl, let it rise, form into buns, and bake once they’re puffy. Still skeptical about no-knead bread? Let me assure you, it is good. Like, really good: fluffy and flavorful and soft. Let me show you!

One of my favorite ways to warm up on these chilly days is a hot cup of deliciousness. Like this Pumpkin Spice Hot Apple Cider recipe from Erin. When you can settle into your sofa, with your fingers curled around a mug of something like this, your day just seems to get better. The tangy cider is paired with a spice-filled pumpkin syrup (adapted from Julie at Savvy Eats), and it is so good!

Friends, this may be the most beautiful soup I’ve ever made. Or photographed. Or eaten. The lovely TK member Julia at The Roasted Root definitely has an eye for color and a wonderful sense for taste. This soup was one of those recipes that grabbed me and wouldn’t let go. 

Growing up in a suburb of Buffalo and working in a pizzeria during high school means I’m a wing-lover from way back. This is why when I saw Tasty Kitchen member Shelbi Keith’s recipe for Cauliflower Buffalo Wings, I knew they were happening in my kitchen ASAP.

I always like to try a few new cookie recipes every season. I was looking for a festive holiday cookie recipe on Tasty Kitchen and stumbled upon Monique’s recipe for Brown Butter Snickerdoodle Cookies. My search was over. I had to make these cookies. Snickerdoodles are a classic holiday cookie, but these are made with brown butter. Brown butter takes butter, an already glorious ingredient, to a new level of gloriousness. If you haven’t tried brown butter, don’t wait any longer—make these Brown Butter Snickerdoodles.