As the weather cools and the days grow shorter, there’s nothing quite like cozying up with a warm cup of spiced cider and a plate of freshly baked treats. This holiday season, we’re excited to share our favorite Magnolia Journal recipes that are sure to become new traditions in your household.
From classic dishes like slow-cooked ham and roasted turkey, to sweet indulgences like peppermint hot chocolate and pecan pie, we’ve got you covered with 20 delicious holiday recipes to try. Whether you’re hosting a big gathering or just looking for a few special treats to enjoy with loved ones, these recipes are sure to bring joy and warmth to your holiday season.
So grab a cup of coffee, get cozy by the fire, and let’s dive into our favorite Magnolia Journal holiday recipes…
Magnolia Journal Holiday Spiced Apple Cider
Warm Up with Holiday Spiced Apple Cider
This recipe is a perfect blend of sweet and spicy, capturing the essence of the holiday season. With a few simple ingredients and minimal effort, you’ll be enjoying a cup of cheer in no time.
Ingredients:
– 2 gallons apple cider
– 1/4 cup brown sugar
– 1/4 cup honey
– 2 cinnamon sticks
– 6 whole cloves
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground allspice
Instructions:
1. In a large pot, combine the apple cider, brown sugar, and honey. Heat over medium heat, stirring until the sugar dissolves.
2. Add the cinnamon sticks, whole cloves, nutmeg, and allspice to the pot. Bring the mixture to a simmer.
3. Reduce the heat to low and let the spiced apple cider warm for at least 30 minutes, allowing the flavors to meld together.
4. Strain the spices from the cider before serving.
Cooking Time: 30 minutes
Cranberry Orange Bread with Magnolia Journal Twist
This sweet bread is a perfect blend of tart cranberries and juicy orange, infused with the warmth of magnolia-scented spices. Perfect for a cozy breakfast or afternoon snack.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/4 cup whole milk
– 2 large eggs
– 1/4 cup freshly squeezed orange juice
– 1/2 cup dried cranberries
– 1 tsp active dry yeast
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground magnolia (or substitute with a combination of equal parts ground ginger and ground cardamom)
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, sugar, yeast, cinnamon, nutmeg, and magnolia.
3. In a separate bowl, whisk together milk, eggs, and orange juice.
4. Pour wet ingredients into dry ingredients; stir until just combined.
5. Fold in cranberries.
6. Pour batter into prepared loaf pan; smooth top.
7. Bake for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Slow Cooker Magnolia Journal Holiday Ham
Elevate your holiday gatherings with this mouthwatering Slow Cooker Magnolia Journal Holiday Ham recipe. This sweet and savory ham is perfect for serving a crowd on special occasions.
Ingredients:
– 1 (4-6 pound) boneless ham, trimmed of excess fat
– 1/2 cup brown sugar
– 1/4 cup honey
– 1 tablespoon Dijon mustard
– 1 teaspoon ground cloves
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup pineapple juice
Instructions:
1. Preheat slow cooker to low.
2. In a small bowl, mix together brown sugar, honey, Dijon mustard, cloves, cinnamon, nutmeg, salt, and pepper.
3. Place the ham in the slow cooker and spoon the sugar mixture evenly over the top of the ham.
4. Pour pineapple juice into the bottom of the slow cooker to create a glaze.
5. Cook on low for 8-10 hours or high for 4-6 hours.
Cooking Time: Low: 8-10 hours, High: 4-6 hours
Magnolia Journal Peppermint Hot Chocolate
Warm up with this refreshing twist on classic hot chocolate, featuring the invigorating flavor of peppermint.
Ingredients:
– 1 cup milk or non-dairy milk alternative (such as almond or soy milk)
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/4 teaspoon peppermint extract
– Whipped cream and crushed candy canes for topping (optional)
Instructions:
1. In a small saucepan, warm the milk over medium heat until it starts to simmer.
2. In a separate bowl, whisk together the cocoa powder, sugar, and salt until well combined.
3. Gradually whisk the dry mixture into the warmed milk, stirring constantly.
4. Remove from heat and stir in peppermint extract.
5. Pour into mugs and top with whipped cream and crushed candy canes, if desired.
Cooking Time: 5-7 minutes
Roasted Garlic Mashed Potatoes Magnolia Style
Roasted Garlic Mashed Potatoes Magnolia Style: Elevate your mashed potato game with the rich flavor of roasted garlic!
Ingredients:
– 3-4 large Russet potatoes, peeled and cubed
– 2 heads of garlic, separated into individual cloves
– 1/4 cup unsalted butter
– 1/2 cup heavy cream or whole milk
– Salt and pepper to taste
– Optional: chopped fresh herbs like chives or parsley for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Place the garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and fold the foil into a packet. Roast for 30-40 minutes, or until the garlic is tender and mashed.
2. Boil the potatoes in salted water until they’re tender. Drain and return to the pot.
3. Add the roasted garlic (squeeze out the soft flesh), butter, cream or milk, salt, and pepper. Mash with a potato masher or a fork until smooth and creamy.
4. Taste and adjust seasoning as needed. Serve hot, garnished with chopped herbs if desired.
Cooking Time: 45-50 minutes
Magnolia Journal Holiday Pecan Pie
This classic pecan pie recipe from Magnolia Journal is a timeless Southern tradition, perfect for the holiday season. With its gooey caramel filling and crunchy pecans, it’s sure to be a crowd-pleaser.
Ingredients:
– 1 cup light corn syrup
– 1/2 cup granulated sugar
– 1/4 cup melted unsalted butter
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups pecan halves
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F.
2. In a medium saucepan, combine corn syrup, sugar, and melted butter. Cook over medium heat, stirring constantly, until mixture reaches 235°F on a candy thermometer.
3. Remove from heat and stir in eggs one at a time, followed by vanilla extract.
4. Stir in pecan halves until they’re evenly coated with the caramel mixture.
5. Roll out pie crust to fit a 9-inch pie dish. Fill with pecan mixture and smooth top.
6. Bake for 45-50 minutes or until filling is set and crust is golden brown.
Cooking Time: 45-50 minutes
Baked Brie with Magnolia Journal Cranberry Sauce
Elevate your holiday gatherings with this effortless yet impressive appetizer. The creamy baked brie is perfectly paired with the tangy sweetness of Magnolia Journal’s Cranberry Sauce.
Ingredients:
– 1 (8 oz) wheel of brie cheese, at room temperature
– 1/4 cup granulated sugar
– 1 tablespoon honey
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup Magnolia Journal Cranberry Sauce
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a small bowl, mix together the sugar, honey, salt, and pepper.
3. Remove the brie from its wrapping and place it on a baking sheet lined with parchment paper.
4. Sprinkle the sugar mixture evenly over the brie.
5. Bake for 8-10 minutes or until the cheese is softened and slightly caramelized.
6. Serve warm with the Magnolia Journal Cranberry Sauce.
Cooking Time: 8-10 minutes
Magnolia Journal Gingerbread Cookies
Classic gingerbread cookies are a holiday staple, and these Magnolia Journal-inspired treats are sure to become a new tradition. With their perfect balance of spices and sweetness, they’re the perfect accompaniment to hot cocoa or a glass of cold milk.
Ingredients:
– 2 1/4 cups all-purpose flour
– 2 teaspoons baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/2 teaspoon ground cloves
– 1/4 teaspoon salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/4 cup light brown sugar
– 2 large eggs
– Water, as needed
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a medium bowl.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs.
4. Gradually add dry ingredients to wet ingredients, mixing until a dough forms.
5. Roll out dough on a floured surface to about 1/4 inch thickness. Cut into desired shapes.
6. Place cookies on prepared baking sheet, leaving about 1 inch of space between each cookie.
7. Bake for 10-12 minutes or until firm and lightly browned.
Cooking Time: 10-12 minutes
Holiday Roast Turkey with Magnolia Journal Herb Butter
This show-stopping holiday roast turkey recipe combines the classic flavors of a traditional roasted turkey with the bright, herbaceous notes of magnolia journal’s signature herb butter. Perfect for your next special occasion or family gathering.
Ingredients:
– 1 (12-14 pound) whole turkey
– 2 sticks unsalted butter, softened
– 1/4 cup Magnolia Journal Herb Butter (see below)
– 2 tablespoons olive oil
– Salt and pepper to taste
Magnolia Journal Herb Butter:
– 1/4 cup unsalted butter, softened
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh thyme
– 1 tablespoon lemon zest
– Salt to taste
Instructions:
1. Preheat oven to 325°F (165°C).
2. Rinse and pat dry the turkey.
3. In a small bowl, mix together the Magnolia Journal Herb Butter ingredients.
4. Rub the herb butter all over the turkey, making sure to get some under the skin as well.
5. Place the turkey in a roasting pan and drizzle with olive oil.
6. Roast for 4-4 1/2 hours or until internal temperature reaches 165°F (74°C).
7. Let rest for 20 minutes before carving.
Cooking Time: 4-4 1/2 hours
Magnolia Journal Eggnog Cheesecake
A classic eggnog cheesecake infused with the warm spices of nutmeg and cinnamon, perfect for the holiday season.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 pounds cream cheese, softened
– 3 large eggs
– 1/2 cup eggnog
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 1/2 cup granulated sugar
Instructions:
1. Preheat oven to 325°F.
2. In a medium bowl, mix crumbs and sugar; add melted butter and stir until combined.
3. Press mixture into a 9-inch springform pan.
4. Beat cream cheese until smooth; add eggs one at a time, beating well after each addition.
5. Stir in eggnog, vanilla extract, nutmeg, and cinnamon.
6. Gradually add sugar, beating until just combined.
7. Pour batter into prepared pan; bake for 55-60 minutes or until set.
Cooking Time: 1 hour 15 minutes
Sweet Potato Casserole Magnolia Journal Style
Sweet Potato Casserole Magnolia Journal Style
As the seasons change, warm up with this comforting sweet potato casserole that’s reminiscent of cozy Southern gatherings. This classic recipe is a staple at many Magnolia Journal gatherings and is sure to become a family favorite.
Ingredients:
– 2 large sweet potatoes, cooked through and mashed
– 1/4 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cinnamon
– 1/2 cup heavy cream
– 2 large eggs, beaten
– 1 teaspoon vanilla extract
– 1 cup marshmallows
– 1 cup chopped pecans (optional)
Instructions:
1. Preheat oven to 350°F.
2. In a large bowl, combine mashed sweet potatoes, sugar, flour, salt, nutmeg, and cinnamon. Mix until smooth.
3. Stir in heavy cream, beaten eggs, and vanilla extract.
4. Pour mixture into a 9×13-inch baking dish.
5. Top with marshmallows and chopped pecans (if using).
6. Bake for 35-40 minutes or until casserole is set and marshmallows are golden brown.
Magnolia Journal Holiday Chocolate Bark
This rich and decadent chocolate bark is a perfect treat for the holiday season, featuring a mix of nuts, seeds, and dried fruits. With its easy-to-make recipe, you’ll be enjoying this deliciousness in no time!
Ingredients:
– 1 cup (200g) dark chocolate chips
– 1/2 cup (60g) chopped pecans
– 1/4 cup (30g) pumpkin seeds
– 1/4 cup (30g) dried cranberries
– 1/4 cup (30g) shredded coconut
– 1 tablespoon (15ml) honey
– Pinch of sea salt
Instructions:
1. Line a baking sheet with parchment paper.
2. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
3. Stir in the chopped pecans, pumpkin seeds, dried cranberries, and shredded coconut.
4. Pour the mixture onto the prepared baking sheet.
5. Drizzle with honey and sprinkle with sea salt.
6. Refrigerate for at least 2 hours or until set.
7. Break into pieces and serve.
Cooking Time: 2-3 hours (includes refrigeration time)
Pumpkin Spice Magnolia Journal Pancakes
Start your day with a warm and cozy breakfast treat that combines the flavors of pumpkin, spice, and magnolia journal goodness.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1 large egg
– 1/4 cup canned pumpkin puree
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– 2 tablespoons unsalted butter, melted
– Magnolia journal syrup (optional)
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a large bowl, whisk together milk, egg, pumpkin puree, cinnamon, nutmeg, and ginger.
3. Add the dry ingredients to the wet ingredients and stir until just combined.
4. Fold in the melted butter.
5. Cook on a non-stick skillet or griddle over medium heat. Drop by 1/4 cupfuls and cook for 2-3 minutes, until bubbles appear on surface.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Magnolia Journal Rosemary Roasted Nuts
Elevate your snacking game with this aromatic recipe featuring fragrant rosemary and crunchy roasted nuts. Perfect for a quick pick-me-up or as a thoughtful gift.
Ingredients:
– 1 cup mixed nuts (almonds, cashews, pecans)
– 2 tablespoons olive oil
– 2 sprigs fresh rosemary, chopped
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together olive oil, chopped rosemary, salt, and black pepper.
3. Add the mixed nuts and toss until they are evenly coated with the rosemary mixture.
4. Spread the nut mixture on a baking sheet in a single layer.
5. Roast for 15-20 minutes or until fragrant and lightly browned, stirring occasionally.
6. Remove from oven and let cool completely.
Cooking Time: 15-20 minutes
Holiday Stuffed Mushrooms Magnolia Journal Recipe
A flavorful and elegant appetizer perfect for your holiday gatherings. This recipe combines the earthy taste of mushrooms with creamy cheese, crispy breadcrumbs, and savory herbs.
Ingredients:
– 12 large mushroom caps (such as cremini or shiitake)
– 1/2 cup butter, softened
– 1/4 cup grated Parmesan cheese
– 1/4 cup panko breadcrumbs
– 1 tablespoon chopped fresh parsley
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix together butter, Parmesan cheese, panko breadcrumbs, parsley, and thyme.
3. Wipe mushroom caps clean with a damp cloth. Fill each cap with the butter mixture, dividing it evenly among the mushrooms.
4. Season with salt and pepper to taste.
5. Place mushrooms on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Magnolia Journal Cinnamon Roll Wreath
Elevate your breakfast or brunch game with this show-stopping cinnamon roll wreath, perfect for any occasion. With its gooey caramel drizzle and sweet aroma, it’s sure to impress.
Ingredients:
– 1 package of refrigerated cinnamon roll dough (12-16 rolls)
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Roll out the cinnamon roll dough on a floured surface to about 1/4-inch thickness.
3. Cut the dough into 12-16 equal pieces, depending on desired wreath size.
4. Place each piece on the prepared baking sheet, leaving a small space between each roll.
5. Bake for 18-20 minutes or until golden brown.
6. Allow to cool slightly before drizzling with melted butter and sprinkling with sugar and cinnamon.
7. Repeat the drizzle process two more times, allowing each layer to set before adding the next.
Cooking Time: 20 minutes
Caramel Apple Magnolia Journal Pie
This classic pie recipe gets a sweet twist with the addition of caramel and apple flavors. The result is a moist and flavorful dessert that’s perfect for any occasion.
Ingredients:
– 1 cup granulated sugar
– 2 tablespoons all-purpose flour
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1/2 cup heavy cream
– 1 large egg
– 2-3 ripe apples, peeled and sliced
– 1/4 cup caramel sauce (homemade or store-bought)
– 1 pie crust (homemade or store-bought)
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, whisk together sugar, flour, and salt.
3. Add melted butter, heavy cream, and egg. Whisk until smooth.
4. Fold in sliced apples and caramel sauce.
5. Roll out pie crust and place in a 9-inch pie dish.
6. Pour apple mixture into the pie crust.
7. Bake for 40-45 minutes or until filling is set.
8. Let cool before serving.
Cooking Time: 40-45 minutes
Magnolia Journal Holiday Green Bean Casserole
A classic Southern side dish that’s sure to become a new family tradition. This creamy, crunchy casserole is the perfect accompaniment to your holiday feast.
Ingredients:
– 1 pound fresh or frozen green beans, trimmed
– 2 tablespoons butter
– 1 medium onion, chopped
– 1 cup cream of mushroom soup
– 1/2 cup milk
– 1 teaspoon black pepper
– 1/2 teaspoon salt
– 1 cup French-fried onions
Instructions:
1. Preheat oven to 350°F.
2. Bring a large pot of salted water to a boil. Blanch green beans for 5-7 minutes, or until tender but still crisp. Drain and set aside.
3. In a large skillet, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes.
4. Stir in cream of mushroom soup and milk until smooth. Bring mixture to a simmer and cook for 2-3 minutes.
5. Combine cooked green beans and sauce in a 9×13-inch baking dish. Top with French-fried onions.
6. Bake for 25-30 minutes, or until casserole is hot and bubbly.
Cooking Time: 35-40 minutes
Spiced Magnolia Journal Mulled Wine
Warm up with this fragrant and flavorful mulled wine recipe, inspired by the classic Southern journal, Magnolia. This spiced blend of red wine, citrus, and spices is perfect for a cozy night in or as a unique gift.
Ingredients:
– 1 bottle of Merlot or Cabernet Sauvignon (750ml)
– 1 orange, sliced
– 1 lemon, sliced
– 2 cinnamon sticks
– 6 cloves
– 1/4 cup brown sugar
– 1/4 cup water
– 1/4 teaspoon ground ginger
Instructions:
1. In a large pot, combine the red wine, sliced oranges and lemons, cinnamon sticks, and cloves.
2. Heat the mixture over medium heat until it starts to simmer.
3. Reduce heat to low and add brown sugar, water, and ground ginger. Stir until dissolved.
4. Simmer for 20-25 minutes or until the flavors have melded together and the wine has reduced slightly.
5. Strain the mulled wine into a serving pitcher or individual cups.
Cooking Time: 20-25 minutes
Magnolia Journal Holiday Sugar Cookies
Sweeten up your holiday season with these classic sugar cookies, perfect for decorating and sharing with loved ones.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup confectioners’ sugar
– 2 large eggs
– Colored sugar or sprinkles for decorating (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs.
4. Gradually mix in the dry ingredients until a dough forms.
5. Roll out the dough on a lightly floured surface to about 1/4 inch thickness.
6. Cut into desired shapes using a cookie cutter or glass rim.
7. Place on prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 10-12 minutes or until edges are lightly golden.
Cooking Time: 10-12 minutes
Summary
Get cozy with these delicious holiday recipes from Magnolia Journal! From classic treats like spiced apple cider and pecan pie, to creative twists on traditional dishes like cranberry orange bread and slow cooker ham, there’s something for everyone. Don’t miss out on sweet treats like eggnog cheesecake and caramel apple pie, or savory delights like roasted garlic mashed potatoes and holiday roast turkey. With over 20 recipes to try, you’ll be sure to find the perfect addition to your holiday menu.