From the elaborate (Yule Log with Meringue Mushrooms) to the technical (Italian Torrone) and the time-consuming (chocolate brioche is best after an overnight rest), Chef John’s videos will show you how to make it all. Short of time? Make Cherry-Chocolate Quick Bread or whip up Grandma’s 5-Ingredient Peanut Butter Fudge.
Chocolate Yule Log
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“This classic holiday dessert is a showstopper,” says Chef John. “If you haven’t tried making a Yule log because you think it requires advanced baking and pastry skills, get ready to make this Noel log, because the techniques required are actually quite simple… “Thanks to this easy-to-make chocolate sponge cake and mocha buttercream filling decorated with meringue mushrooms and rosemary.”
Gingerbread Cake with Lemon Glaze
This Easy Gingerbread Cake with Quick Lemon Glaze is proof that delicious things can be ridiculously simple. “This is a wonderful, moist, easy cake with the perfect texture,” says Kristin. “It’s great to make a festive winter dessert that doesn’t involve butter. Drizzling the glaze on a warm cake is the perfect touch.”
Pavlova Christmas Tree
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After a hearty holiday meal, a light-tasting dessert like pavlova is welcome — especially when it’s as pretty as these little Christmas trees. You can even make the components ahead of time: Store the meringues in an airtight container so they stay crunchy until you’re ready to assemble the pavlova.
Chocolate Truffles
“I’ve made this three times now and it’s been a hit every time!” Reviewer Becky L. says, “It’s very easy to create different flavors by substituting spices. So far I’ve made a spicy version of this recipe with mint, coconut, and orange. If you split the ingredients, making 2 or more is plenty. Easy to do 3 types at the same time with minimal extra time.”
Grandma’s Creamy Peanut Butter Fudge
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“Awesome recipe! I love that you don’t need to cook to ‘soft ball’ level or use a candy thermometer. So easy! And tastes great!” says Allrecipes member Carol Shepherd.
Queen’s Christmas Pudding
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Here’s a traditional English steamed pudding worthy of a Christmas carol. “There’s no sugar added, and no spices – it’s perfect just the way it is!” Chef John says. “Serve with vanilla ice cream, heavy cream, or crème anglaise,
Swedish Chocolate Balls (Chokladboller)
Chef John says, “They say these are the first things a Swedish child learns to make, and for good reason: They’re easy to make, no baking required, and mixing the ‘dough’ together is a fun Becomes an activity.” , He recommends storing these in the refrigerator and letting them sit out a little before eating, so they don’t become completely firm.
“Chef John is the best. We’ve been trying some of his recipes this holiday season, and loving every single one!”
-AllRecipes member pkonrad
Holiday Monkey Bread
Chef John uses dried cranberries in this pull-apart bread, but you can substitute chopped fresh cranberries; They add a welcome burst of sour flavor to contrast the sweet caramel syrup. “Blow their socks off is good! Sticky buns meet cinnamon rolls and are pull-apart. Forget using those ‘refrigerator rolls’. You’ll be so glad you did! If you have a stand mixer, This dough is so easy to make and clean up. The syrup is heavenly and doesn’t require any significant time or temperature, highly recommend! -Mme Magu
Chef John’s Rocky Road
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“Chef John has done it again! This recipe is so easy and so delicious. I’ve made it with both walnuts and pecans and both versions were incredible. The only difference with mine was that I didn’t add cocoa on top. This is definitely a keeper!” -Ellen Farrell
Cherry-Chocolate Loaf
Frozen or canned sweet cherries make this quick bread much easier to prepare. With the optional glaze, this also makes a beautiful loaf for gift giving. “The combination of cherries, chocolate, and walnuts is delicious. I served it for dessert, but I’ll be making it for brunch soon.” -Tina
“Thousand Layer” Chocolate Brioche
This rich dough rises very slowly – and it’s much easier to work with brioche when the butter in the dough has had time to cool, so plan accordingly. “These turned out great! I even made a small baby roll from the pieces I cut in step 9; it had no chocolate, but it was absolutely delicious. Very important: According to comments left by other people, I only baked at 375 degrees Baked. 25 minutes later, the rolls were beautifully browned.” -Jacob Green
Candied Buddha’s Hand Citron
“Today when I got home I suddenly found a Buddha Hand fruit in my shopping bag… Of course I didn’t even pick one. I wasn’t charged for it, so I took it as a blessing. Or So the cashier must have slipped it in while putting your item in the bag, intentionally or accidentally. I’d never eaten one before but I heard the best way to eat it was to sweeten it, so that’s what I did!” ,
Honeycomb Toffee
This old-fashioned sponge candy has “the most interesting melt-in-mouth texture,” says Chef John. “As long as you’re very careful and heat the syrup to the right temperature, there’s not much that can go wrong with this recipe.” Reviewers agree: “Very easy recipe, delicious caramelized honey flavor. I wrapped my chocolates in tempered dark chocolate to give as a gift to a friend, and will make these for the holidays too.” -gelin
Chef John’s Panettone
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“The house smelled great! It takes days to make, but only a little bit of work at different times. I bought a bunch of paper baking molds, so will be making this again!” -Hachia tree
Mulled Wine Cake
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“The mulled wine—which goes into the batter, icing, and an optional mulled wine syrup—brings an acidity that pairs well with the warm holiday spices,” says Chef John. The base of this moist, tender cake is made from “a simple cake batter”.
Torrone (Italian nut and nougat confection)
“Incredible candy! So chewy and delicious. (Instead of making it on the stovetop), I made it like an Italian meringue (in a stand mixer). When the hot honey-sugar syrup mixture was 300 degrees F, I whipped it up. Started the egg whites. I cooked the sugar syrup to 311°, then poured it into the meringue while slowly whisking (taking care to aim for the sides of the bowl.) (not the beater), then I mixed it with roasted nuts for two minutes. I packed the torrone pieces in a cellophane bag and gave it as a gift.” -doggirl8
Chef John’s Best Christmas Cookies
We couldn’t list all of Chef John’s cookies here, so we’ve collected them all in their own collection.
