Savor the season with Scriptorium: Our favorite holiday recipes

Once again, it’s the time of year when we start… well, continue talking about good food. This blog is full of cozy recipes from our team.

 And would we really be Scriptorium if we didn’t start with dessert? 

Sweet treats

Alan’s Instant Pot Nutella peanut butter cheesecake

Ingredients: 

• 1 1/2 cups graham cracker crumbs (I crushed 12 Benton’s graham crackers from Aldi in my food processor)
• 5 tablespoons unsalted butter, melted
• 2 8 oz. blocks of cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 cup Nutella spread
• 1/4 cup smooth peanut butter
• 1/4 cup half and half
• 1 teaspoon vanilla extract
• 1 tablespoon flour
• 2 large eggs

Directions:

1. Put a piece of parchment paper in the bottom of a 7-inch springform pan, and grease the sides of the pan. (I used cooking spray.)
2. Combine the graham cracker crumbs and melted butter in a bowl, and then press the mixture into the bottom and up the sides of the springform pan. (I put the crumb mixture about 3/4 up the pan’s 2.5 in. height.)
3. With a stand mixer, blend the cream cheese and powdered sugar until smooth.
4. Blend in the Nutella, peanut butter, half and half, vanilla, and flour.
5. Blend in eggs one at a time until the mixture is smooth.
6. Pour the mixture into the crust in the springform pan, and cover with foil.
7. Pour 1 cup of water into the bottom of the Instant Pot’s inner pot, and using the trivet with handles, lower the cheesecake into the Instant Pot.
8. Cook at high pressure for 50 minutes, and turn the Instant Pot off when done.
9. Let the cheesecake sit for an hour in the sealed Instant Pot after cooking (natural release).
10. Open the Instant Pot lid, and pull the cheesecake out.
11. Let it cool on the counter, and then put it in the refrigerator overnight.

You can also view the recipe here on Alan’s website.

Kim’s too-easy truffles 

Ingredients: 

• 12oz semi-sweet chocolate chips
• 8oz cream cheese, softened
• 3 cups powdered sugar
• 1 ½ tsp vanilla
• Ground nuts or toasted coconut

Directions: 

1. Melt chocolate in the microwave.
2. Remove and stir until smooth.
3. Beat cream cheese until smooth.
4. Gradually add sugar, beating until well blended.
5. Add melted chocolate and vanilla. Mix well.
6. Refrigerate for about 1 hour.
7. Shape into 1-inch balls. Roll in nuts or coconut.
8. Store in the refrigerator.

Makes about 5 dozen. 

Sarah’s triple-threat chocolate cookies

The three threats—or treats—come from three different kinds of chocolate.

Ingredients: 

• 1 cup pecan halves (3 ounces)
• 1 cup walnut halves (3 ounces)
• ½ pound bittersweet or semisweet chocolate, coarsely chopped
• 3 ounces unsweetened chocolate, coarsely chopped
• 6 tablespoons unsalted butter
• 3 large eggs
• 1 cup sugar
• 2½ teaspoons pure vanilla extract
• ⅓ cup all-purpose flour
• ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1½ cups semisweet chocolate chips (9 ounces)

Instructions: 

1. Preheat the oven to 350°. Line several cookie sheets with parchment paper. Spread the pecans and walnuts on a rimmed baking sheet and bake for about 8 minutes, or until lightly browned and fragrant. Let cool completely, then coarsely chop the nuts.
2. In a saucepan, melt the bittersweet and unsweetened chocolate with the butter over low heat, stirring constantly. Remove from the heat and let cool.
3. In a medium bowl, using an electric mixer, beat the eggs and sugar until fluffy. Add the vanilla and melted chocolate and beat until thick and glossy. In a small bowl, whisk the flour with the baking powder and salt; add to the chocolate mixture and beat until blended. Fold in the nuts and chocolate chips. Let the dough rest for 20 minutes.
4. Scoop up 2 tablespoons of the dough per cookie and mound 3 inches apart on the prepared sheets. Lightly moisten your hands and flatten the mounds slightly. Bake for 12 to 15 minutes, or until the cookies are slightly firm and the tops are cracked and glossy. Slide the paper onto racks and let the cookies cool for 10 minutes. Remove the cookies from the paper and let cool completely on the racks. Repeat with the remaining cookie dough, reusing the parchment paper.

Makes about 3½ dozen. Here’s a similar recipe that Sarah recommends as well.

Allison’s apple chaider

Ingredients:

• 8oz good quality apple cider
• 1tsp your favorite loose leaf chai tea or 1 teabag
• Homemade whipped cream (listed below)

Whipped cream:

• Little bit of heavy whipping cream
• Smaller amount (about a quarter of the amount of cream) powdered sugar
• Tiny splash of vanilla extract, or flavoring of your choice

Directions:

1. Fill a mug with apple cider. Microwave until warm. Bonus points: Put a wooden chopstick in the mug so it heats thoroughly and more quickly.
2. Steep chai tea in hot apple cider.
3. While steeping, whisk whipped cream ingredients by hand with a metal whisk in a medium-sized bowl until medium to stiff peaks form.
4. Top mug of chaider with whipped cream. Sprinkle cinnamon on top.

Bill’s pfeffernusse

Ingredients:

• ½ cup molasses
• ¼ cup honey
• ½ cup butter
• 2 eggs
• 4 cups all-purpose flour
• ¾ cup white sugar
• ½ cup brown sugar
• 1 ½ teaspoons ground cardamom
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground ginger
• 2 teaspoons anise extract or ground anise seed/star
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons baking soda
• 1 teaspoon ground black pepper
• ½ teaspoon salt
• 1 cup confectioners’ sugar for dusting

Preparation: 

1. Stir together the molasses, honey, and butter in a saucepan over medium heat; cook and stir until creamy. Remove from heat and allow to cool to room temperature. Stir in the eggs.
2. Combine the flour, white sugar, brown sugar, cardamom, nutmeg, cloves, ginger, anise, cinnamon, baking soda, pepper, and salt in a large bowl. Add the molasses mixture and stir until thoroughly combined. Refrigerate at least 2 hours.
3. Preheat oven to 325 degrees F (165 degrees C). Roll the dough into acorn-sized balls. Arrange on baking sheets, spacing at least 1 inch apart.
4. Bake in preheated oven 10-15 minutes. Move to a rack to cool. Dust cooled cookies with confectioners’ sugar.

Tip: Cookies will be soft when removing from the oven and harden while cooled.

Ready in 3 hours. 

Yields 3 dozen cookies.

Bill adapted his recipe from recipes on allrecipies.com. 

Savory dishes

Melissa’s broccoli cheese soup

Equipment: 

• Large pot or Dutch oven
• Whisk

Ingredients: 

• 3 tablespoons unsalted butter
• 1 cup chopped yellow onion
• 2 carrots peeled and chopped into small pieces
• 4 cloves minced garlic
• 1 teaspoon kosher salt divided
• ½ teaspoon ground black pepper
• 3 tablespoons all-purpose flour
• 4 cups low-sodium chicken broth (960ml)
• 2 cups half and half (480ml)
• 1 teaspoon dry mustard powder
• ½ teaspoon paprika (optional)
• 1 head broccoli florets cut into bite-size pieces
• 8 ounces sharp cheddar cheese shredded (227g)

Instructions:

1. In a large Dutch oven, melt the butter over medium heat.
2. Add the onion, carrots, ½ teaspoon salt, and pepper. Cook, stirring occasionally until softened, about 5 minutes. Add the garlic and cook, stirring often, for 2 minutes.
3. Add the flour and cook, stirring constantly, for 2 minutes.
4. Gradually whisk in the broth, breaking up any lumps. Stir in the half-and-half.
5. Increase the heat to medium-high and bring to a simmer, stirring occasionally. Once thickened, reduce the heat to low.
6. Stir in the broccoli, mustard powder, paprika, and remaining ½ teaspoon salt. Cover, and cook at a low simmer until the broccoli is tender, about 15 minutes.
7. Stir in the shredded cheddar a handful at a time until smooth. Taste, and add more salt, if desired. Serve immediately topped with additional cheddar, if desired.

Here is the full recipe that Melissa recommends from Preppy Kitchen. 

Bill’s beer-braised chili

Ingredients: 

• 2 Tbsp vegetable oil
• 2 lb boneless beef chuck roast or stew beef (¾” cubes)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 Tbsp chili powder
• 1 Tbsp ground cumin
• 1 ¼ tsp salt
• 1 tsp dried oregano
• ½ tsp ground red pepper*
• 1 can (14 oz) Mexican-style stewed tomatoes, undrained
• 12 oz light beer (Mexican lager, American light lager) **
• ½ cup salsa
• 1 can (16 oz) each red and black beans, drained and rinsed

* look for ground dried chipotle pepper for a good balance of smoke and heat

** don’t use anything hoppy (learned from experience)

Instructions: 

1. Heat oil in large sauce pan or dutch oven over medium-high heat.
2. Add beef, garlic, and onion. Stir 5 minutes.
3. Add all dry ingredients (seasonings) and stir well.
4. Add tomatoes, beer, and salsa. Bring to light boil.
5. Reduce heat to a simmer, cover and simmer 90 minutes until beef is tender.
6. Stir in beans. Simmer uncovered for 20 minutes.

Serve with toppings of choice.

Jake’s fondant baby potatoes

Equipment:

• 10-12” straight-walled non-stick pan, with lid
• A small bowl for making a lemon-garlic sauce
• A medium mixing bowl

Ingredients: 

• ~1lb baby potatoes
• 2 tbsp unsalted butter
• 4 medium cloves of garlic, peeled with base trimmed off
• ~1 cup water
• 2-4 sprigs of rosemary, depending on how rosemary you want it
• 1 lemon, juiced and zested
• Salt and pepper

Directions:

1. Pour the water into the pan.
2. Slice the baby potatoes in half, placing them into the pan flat side down until loosely filled. You should have some space between each potato.
3. Add water until the water level covers about a third of the potato
4. Slice the butter into chunks, placing them evenly around the pan between potatoes
5. Evenly space the garlic cloves between the potatoes
6. Lay the rosemary sprigs evenly around the outside of the pan, submerged in the water
7. Put the pan, covered, over high heat
8. Once the water comes to a boil, reduce the heat to a simmer and tilt the lid to allow the water to boil off, for about 45 minutes
9. Once the liquid is mostly just butter starting to brown, remove the lid and check to see if the bottom of the potatoes are browning
10. Once the potatoes are evenly browned (you should be able to swirl the pan and have the potatoes slide around), dispose of the rosemary, transfer the garlic to a small bowl, and transfer the potatoes to the mixing bowl.
11. Mash the garlic with a fork, mixing in the lemon juice and zest. Add some of the pan butter if you like.
12. Pour the garlic mixture over the potatoes, tossing to coat, then add salt and pepper to taste.

Simon’s silver palate hash

Ingredients: 

• 2 cups diced chicken, turkey, pork, or other meat
• 1 ½ cups cooked potato (white, sweet, or both)
• ½ cup diced onion (1 small)
• ½ cup diced red pepper
• ¼ cup chopped mushrooms
• Any other leftover veggies
• 3 Tbsp fresh parsley
• 1 clove garlic, minced
• 1 egg
• 3 oz heavy cream
• 1 tsp curry powder
• ½ tsp paprika
• ½ tsp salt
• 1 tsp Worcestershire Sauce
• Fresh-ground black pepper to taste
• 1 Tbsp vegetable oil

Directions: 

1. Combine the meat, potatoes, and other vegetables in a large bowl.
2. Beat the egg and add the cream, garlic, Worcestershire, and spices.
3. Pour egg mixture over vegetables and mix thoroughly.
4. Allow to sit at room temperature for 30 minutes, stirring occasionally.
5. Prepare the broiler.
6. Heat the vegetable oil in a non-stick, oven-proof skillet over medium high heat.
7. Add the hash and cook, covered for 5 minutes.
8. When it is getting browned on the bottom, uncover and move to broiler.
9. Broil for 5 minutes, or until nicely browned on top.
10. Serve immediately.

Christine’s red chile turkey burritos 

(Note: This recipe can be adapted for tacos, nachos, tostadas, flautas… ooh, I’m hungry.)

Burrito ingredients: 

• 1 tablespoon of butter
• 1 onion, chopped
• 3-4 cloves of minced garlic
• Leftover cooked turkey (or filling of your choice)
• Homemade red chile sauce (listed below)
• Tortillas
• Sharp cheddar cheese (optional topping) 
• Avocado, cut in chunks (optional topping)

Red chile sauce: 

• 7-10 dried Hatch red chile pods (or chile pods of your choice)
• Cold water, approximately 4-6 cups
• 1 tablespoon dried Mexican oregano
• 1 tablespoon of garlic powder
• 2 teaspoons of ground cumin
• 2 tablespoons salted butter
• 3-4 tablespoons flour (can substitute for 1-2 tablespoons corn starch for a gluten-free alternative)
• (optional, depending on spice preference) 1/4 cup half-and-half
• Salt and pepper (to taste)

Red chile sauce instructions:

1. Put the dried chile pods in a heavy skillet and add cold water until they’re covered in about 1 inch of water. Bring to a boil, then simmer on low until fragrant, about 15-20 minutes.
2. Remove the chiles from water. When they’re cool enough to handle (or while running under cold water), discard the stem and seeds. (I highly recommend wearing gloves. Also, don’t rub your eyes.)
3. Place the chiles in a blender and puree until smooth. Add back to the saucepan and reheat. Add oregano, garlic, cumin, and butter. Add butter and stir until melted. Add flour through a sifter (to reduce lumps) and gently whisk to incorporate.
4. Let simmer for 10-15 minutes. The sauce should thicken enough to coat the back of a spoon but should still be easy to pour. 
5. If you want to dilute the spice or thickness, add half-and-half. Add salt and pepper to taste. Serve warm.

Burrito directions: 

• In a medium to large pan, melt butter and saute chopped onions over medium heat. When onions reach your desired consistency, add minced garlic. 
• Add leftover turkey (or other filling, if using), then add red chile sauce. (Tip: Save some red chile sauce if you’d like to smother extra on your burrito.) Lower heat to a simmer, about 10 minutes.
• Assemble burritos using a tortilla for the base, then adding the red chile turkey meat filling, sprinkle with sharp cheddar cheese and avocado chunks, and any other desired toppings.
• For an extra kick, smother the wrapped burrito in leftover red chile sauce. Enjoy warm!