LUDWIG+ Holiday Favs

Supplies Needed

• Blender
• Measuring cups and spoons
• Airtight bottle or jar
• Refrigerator-safe storage container (if not bottling)

Ingredients

• 1 cup heavy cream or half-and-half
• 1 can (14 oz) sweetened condensed milk
• 1⅔ cups Jameson Irish whiskey
• 2 tablespoons chocolate syrup
• 1 teaspoon instant coffee granules or instant espresso powder
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract (optional, but recommended for authentic flavor)

Instructions

1. Add all ingredients to a blender.
2. Blend on low speed for 20 to 30 seconds, until fully combined and smooth.
3. Pour the mixture into an airtight bottle or container.
4. Store in the refrigerator for up to two months.
5. Shake gently before serving.

Supplies Needed

• Mixing bowls
• Hand mixer or stand mixer
• Rolling pin
• Miniature cupcake pan
• Measuring cups and spoons
• Oven
• Cooling rack (optional)
• Sifter or fine mesh strainer (for powdered sugar)

Ingredients

• For the Dough:
  • 1 (3 oz) package cream cheese, softened
  • 1 stick butter or margarine, softened
  • 1 heaping cup all-purpose flour
• For the Nut Filling:
  • ¾ cup brown sugar
  • 1 egg, well beaten
  • 1 cup finely chopped walnuts
  • 1 tablespoon butter, melted
  • 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 325°F.
2. In a mixing bowl, cream together the cream cheese and butter until smooth.
3. Gradually add the flour and mix until a soft dough forms.
4. Roll the dough out to about ⅛-inch thickness.
5. Press the dough into miniature cupcake pan wells. Do not grease the pan.
6. In a separate bowl, combine the brown sugar, beaten egg, chopped walnuts, melted butter, and vanilla. Mix until well blended.
7. Fill each tart shell about ¾ full with the nut filling.
8. Bake for 16 to 18 minutes, or until set and lightly golden.
9. Remove from oven and allow to cool slightly.
10. Sprinkle with powdered sugar before serving.

Supplies Needed

• Medium microwave-safe bowl
• Large mixing bowl
• Very large container with a tight-fitting lid
• Microwave
• Spoon or spatula

Ingredients

• 1 stick (½ cup) unsalted butter
• 1 cup peanut butter
• 2 cups semi-sweet chocolate chips
• 1 family-size box (18 oz) Kellogg’s Crispex cereal
• 1 bag (2 lb) powdered sugar, plus more if needed

Instructions

1. In a microwave-safe bowl, combine the chocolate chips and butter. Microwave in 30-second intervals, stirring between each, until fully melted and smooth with no remaining chip chunks.
2. Stir the peanut butter into the melted chocolate mixture until well combined.
3. Place the cereal in a large mixing bowl. Pour the chocolate-peanut butter mixture over the cereal and gently mix until evenly coated. Do not break up the cereal clusters. Those are the best part.
4. Add the powdered sugar to a very large container. Transfer the coated cereal into the container.
5. Secure the lid and shake until the cereal is thoroughly coated in powdered sugar.
6. Once generously coated, it’s ready to enjoy.

Supplies Needed

• Blender
• Measuring jigger or shot glass
• Serving glass
• Spoon (optional)

Ingredients

• 2 scoops vanilla ice cream
• 1½ oz Kahlúa or coffee liqueur
• 1½ oz light rum
• 1 scoop crushed ice
• Cocoa powder, for garnish

Instructions

1. Add the vanilla ice cream to the blender.
2. Pour in the Kahlúa or coffee liqueur and the light rum.
3. Add the crushed ice.
4. Blend until smooth and creamy.
5. Pour into a glass, sprinkle with cocoa powder, and serve immediately.

Supplies Needed

• Stand mixer with dough hook
• Large mixing bowl or measuring cup
• 12-cup Bundt pan
• Pastry brush or parchment/wax paper
• Bench scraper or pizza cutter
• Small bowls
• Instant-read thermometer (optional but helpful)
• Serving platter

Ingredients

• For the Pan:
  • 2 tablespoons softened butter
• Dough:
  • 2 tablespoons (28 g) butter, melted
  • 1 cup warm milk (105–110°F)
  • ⅓ cup warm water (105–110°F)
  • ¼ cup (53 g) granulated sugar
  • 2¼ teaspoons instant yeast
  • 3¼ cups (462 g) all-purpose flour
  • 2 teaspoons salt
• Brown Sugar Coating:
  • 1 cup (212 g) packed light brown sugar
  • 2 teaspoons ground cinnamon
  • ½ cup (113 g) butter, melted
• Glaze:
  • 1 cup (114 g) confectioners’ sugar
  • 2 tablespoons milk

Instructions

1. In a large measuring cup or bowl, mix together the warm milk, warm water, melted butter, sugar, and yeast. Set aside briefly.
2. In a stand mixer fitted with the dough hook, combine the flour and salt. With the mixer on low speed, slowly add the milk mixture. Increase to medium speed and knead for 5 to 7 minutes, until the dough is smooth, soft, and slightly sticky. Add additional flour a couple tablespoons at a time only if needed.
3. Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1 to 2 hours.
4. Spread the softened butter evenly over a 12-cup Bundt pan, making sure all the crevices are well coated. Set aside.
5. Lightly punch down the dough. On a lightly floured or greased surface, press the dough into an 8- to 9-inch rectangle or square. Cut into 64 small pieces using a bench scraper or pizza cutter.
6. Roll each piece into a ball. Perfection not required.
7. In a bowl or shallow dish, mix together the brown sugar and cinnamon.
8. Dip each dough ball into the melted butter, then roll in the sugar mixture. Place into the prepared Bundt pan, staggering the pieces so they aren’t stacked directly on top of one another.
9. Cover the pan and let rise again until noticeably puffy and nearly doubled, about 1 to 2 hours.
10. Preheat the oven to 350°F. Uncover the pan and bake for 30 to 35 minutes, until golden brown and baked through. The internal temperature should read 190–200°F if using a thermometer.
11. Cool in the pan for no more than 5 minutes, then invert onto a serving platter.
12. Whisk together the confectioners’ sugar and milk until smooth. Drizzle over the warm monkey bread and serve immediately.

Supplies Needed

• Large saucepan or pot
• Wooden spoon or heat-safe spatula
• Measuring cups and spoons

Ingredients

• 6 cups applesauce
• 6 cups granulated sugar
• 2 tablespoons vinegar
• Cinnamon oil or cinnamon candy, to taste

Instructions

1. In a large saucepan, combine the applesauce, sugar, and vinegar.
2. Cook over medium heat for 15 minutes, stirring constantly to prevent sticking or burning.
3. Add cinnamon oil or cinnamon candy to taste and stir well.
4. Continue cooking for an additional 5 minutes. For a thicker consistency, cook for 18 to 20 minutes total, allowing the mixture to reduce further.
5. Remove from heat and let cool slightly before using or storing.

Supplies Needed

• Large mixing bowl
• Electric mixer
• Measuring cups and spoons
• Cookie sheets
• Wire cooling racks

Ingredients

• 48 HERSHEY’S KISSES, unwrapped
• ¾ cup REESE’S Creamy Peanut Butter
• ½ cup shortening
• ⅓ cup packed light brown sugar
• ⅓ cup granulated sugar, plus more for rolling
• 1 egg
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Instructions

1. Preheat oven to 375°F. Remove wrappers from the HERSHEY’S KISSES and set aside.
2. In a large bowl, beat the peanut butter and shortening with an electric mixer on medium speed until well blended.
3. Add the granulated sugar and brown sugar. Beat until light and fluffy.
4. Add the egg, milk, and vanilla extract. Beat until well combined.
5. In a separate bowl, stir together the flour, baking soda, and salt. Gradually beat the dry ingredients into the peanut butter mixture.
6. Shape the dough into 1-inch balls. Roll each ball in additional granulated sugar and place on an ungreased cookie sheet.
7. Bake for 8 to 10 minutes, or until lightly browned.
8. Immediately press a chocolate kiss into the center of each cookie. The cookies will crack around the edges.
9. Remove cookies to wire racks and cool completely before serving.

Supplies Needed

• Large mixing bowl
• Hand mixer or spoon
• Measuring cups and spoons
• Cookie sheets
• Saucepan and heatproof bowl (for melting chocolate)
• Wax paper
• Spoon or fork for dipping

Ingredients

• Cookie Dough:
  • ¾ cup butter, softened
  • ¾ cup granulated sugar
  • 1½ teaspoons vanilla extract
  • 1 egg
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ½ cup chocolate chips (from the total below)
• Chocolate Coating:
  • 4 bags (6 oz each) chocolate chips
  • 1 tablespoon shortening
• Finish:
  • 2 cups finely chopped walnuts

Instructions

1. Preheat oven to 350°F.
2. In a large bowl, combine the butter, sugar, and vanilla. Blend until smooth, then beat in the egg.
3. Add the flour and salt and mix until combined. Stir in ½ cup of the chocolate chips.
4. Using a level teaspoon of dough, shape into small logs about 2 inches long. Place on an ungreased cookie sheet.
5. Bake for 10 to 12 minutes, or until set but not browned. Remove from oven and allow cookies to cool completely.
6. While the cookies cool, prepare the chocolate coating. Melt the remaining chocolate chips with the shortening over hot water, stirring until smooth.
7. Dip each cooled cookie into the melted chocolate, then roll in the chopped walnuts.
8. Place coated cookies on wax paper and allow the chocolate to set before serving.g.

Supplies Needed

• Kitchen twine
• Cast-iron skillet
• Small mixing bowl
• Instant-read thermometer
• Kitchen towel or paper towels
• Cutting board
• Sharp knife

Ingredients

Instructions

1. Rub the beef tenderloin all over with the kosher salt. Tie with kitchen twine to help it keep its shape. Refrigerate uncovered overnight.
2. Preheat the oven to 450°F.
3. Remove the tenderloin from the refrigerator and blot away any excess moisture with a kitchen towel. Season generously with cracked black pepper.
4. In a small bowl, mix together the softened butter, garlic, and horseradish until well combined.
5. Melt 1 tablespoon of the butter mixture in a large cast-iron skillet over medium-high heat. Add fresh herbs, if using.
6. Sear the beef tenderloin on all sides, about 1 to 2 minutes per side, until a deep brown crust forms. Spoon the hot butter over the meat as it sears.
7. Spread the remaining butter mixture evenly over the tenderloin. Transfer the skillet to the oven.
8. Roast for 20 to 30 minutes, or until an instant-read thermometer reaches your desired doneness.
9. Remove from the oven and transfer the tenderloin to a cutting board. Let rest for 15 to 20 minutes to allow juices to redistribute.
10. Slice into ¾-inch pieces and serve warm with au jus or horseradish cream sauce.