The Holiday Project
the holiday project

Holiday Recipes!


Feeling the Season

Enter Your Recipe!

Taking suggestions for various things people cook/create/brew for the holidays! Check out some of the one's I've already gathered:

Triple Chocolate Gingerbread

Chocolate pudding, mini chocolate chips, ginger, cinnamon, and allspice transform basic chocolate cake mix into an extraordinary flavor sensation.  This decadent cake can be ready to bake in just 10 minutes, but your guests will never know! 

Makes 16 servings.
Prep Time: 10 minutes
Cook Time: 50 minutes

Triple Chocolate GingerbreadIngredients


  1. Preheated oven to 350°F.  Beat all ingredients except chocolate chips in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently.  Beat on medium speed 2 minutes or until well blended.
  2. Stir in chocolate chips.  Pour into 10-cup Bundt pan that has been sprayed with no stick baking spray with flour.
  3. Bake 50 minutes or until cake pulls away from side of pan and cake springs back when touched lightly.  Cool in pan 15 minutes.  Invert cake onto wire rack.  Cool completely. Spoon White Chocolate Drizzle over cake, or sprinkle cake with powdered sugar, if desired.

White Chocolate Drizzle:  Microwave 1 cup white chocolate chips and 4 teaspoons milk in small microwavable bowl on MEDIUM-HIGH (70% power) 1 minute.  Stir until chips are melted and mixture is smooth.  If needed, microwave 10 to 30 seconds longer, stirring every 10 seconds.  Stir in 1/2 teaspoon McCormick® Pure Vanilla Extract

Test Kitchen Tip:  Prepare drizzle just before spooning over cake as it tends to thicken as it sits in the bowl.

Double Peppermint Bark

If you love the cool, refreshing taste of peppermint, double your pleasure with this recipe, which uses both Peppermint Extract and crushed peppermint candies. 

Makes 12 servings, 2 to 3 pieces each.
Prep Time: 20 minutes
Refrigerate: 10 minutes

Peppermint BarkIngredients


  1. Line large baking sheet with foil; set aside.
  2. Microwave chocolate chips in large microwavable bowl on HIGH for 1 1/2 to 2 minutes or until almost melted, stirring after 1 minute.  Add extract; stir until chocolate is completely melted and mixture is smooth.
  3. Spread on prepared baking sheet to 1/4-inch thickness.  Add food color, drop by drop, over mixture.  Using a wooden skewer, swirl color through bark.  Sprinkle with crushed candies, pressing lightly into bark with spatula.
  4. Refrigerate about 10 minutes or until set.  Break into irregular pieces to serve.  Store in covered container at cool room temperature.

Peppermint Hot Chocolate

Recipe courtesy Jackie Riley

Peppermint Hot ChocolateIngredients

1 1/2 cups heavy cream
1 1/2 cups milk
1/4 cup sugar
1/8 teaspoon salt
6 ounces bittersweet chocolate, chopped
3 drops peppermint oil
Sweetened whipped cream, for garnish


Chocolate shavings, for garnish In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.



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