Recipe of the Week

Holiday Desserts Just Got a Dairy-Forward Upgrade

Holiday Desserts: From festive cookies to indulgent dips, these delicious desserts bring people together to create memories that will last a lifetime. If you’re looking to impress guests, Santa Cookies are the ultimate treat. For a unique twist, try Gingerbread Dip, featuring vanilla Greek yogurt made with 100% grass-fed organic milk.

Published

3 weeks ago

November 18, 2025

Rod Washington

Holiday Desserts Just Got a Dairy-Forward Upgrade

(Family Features) Holiday desserts set the stage for seasonal delight and add a touch of joy to gatherings. From festive cookies to indulgent dips, these delicious desserts bring people together to create memories that will last a lifetime.

If you’re looking to impress guests, Santa Cookies are the ultimate treat. Made with Maple Hill Salted Butter, they’re rich, soft and full of festive spirit. For a unique twist, try Gingerbread Dip, featuring vanilla Greek yogurt made with 100% grass-fed organic milk.

Whether you’re hosting or deciding what to bring to the potluck, Maple Hill’s 100% grass-fed organic dairy makes it easy to whip up desserts that are as wholesome as they are delicious. Rich in nutrients and free from GMOs, hormones and antibiotics, each product comes from farms that prioritize regenerative practices as nature intended. With a 40% healthier ratio of omega 3:6 and 40% higher levels of CLA fatty acids compared to traditional organic dairy, you can feel good about sweet treats at the holiday table.

To find more recipes, visit MapleHill.com.

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Santa Cookies

Yield: 14 cookies

1 cup (2 sticks) Maple Hill Salted Butter, at room temperature
1/2 cup brown sugar
1 tablespoon vanilla extract
1 large egg, at room temperature
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon red food coloring
mini chocolate chips
mini red chocolate-coated candies

Frosting:

1/2 cup (1 stick) Maple Hill Salted Butter, at room temperature
4 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 1/2 cups powdered sugar

Preheat oven to 350 F and line two baking sheets with parchment paper.
In large mixing bowl, beat butter, sugar and vanilla until light and fluffy. Add egg and beat until combined. Add flour and salt; mix until dough begins to form ball.
Remove 1 cup dough and set aside. Add red food coloring to remaining dough.
From red cookie dough, make one 1-inch ball and five 1/2-inch balls. From plain cookie dough, make one 3/4-inch ball and five 1/4-inch balls.
On prepared baking sheet, place red 1-inch ball and gently flatten until 1/2-inch thick. Attach four red 1/2-inch balls for arms and legs. Attach plain 3/4-inch ball for head and gently flatten until 1/2-inch thick. Attach plain 1/4-inch balls for hands and feet. Shape remaining red 1/2-inch ball into triangle for hat and attach. Repeat with remaining dough, arranging cookies 2 inches apart on baking sheet. Add chocolate candies for eyes and buttons.
Bake 12-15 minutes, or until lightly golden.
To make frosting: In medium bowl, beat butter and cream cheese until light and fluffy, about 3 minutes. Add vanilla and powdered sugar; mix until combined.
To decorate: Place half of frosting in piping bag with small tip to line Santa’s arms and legs. Place other half in second piping bag with small star tip to add Santa’s beard, hat and hands. Put small dot of icing between eyes and beard and place red mini chocolate-coated candy on face for nose.

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Gingerbread Dip

Servings: 8-12

4 ounces cream cheese, at room temperature
1/4 cup brown sugar
1/4 cup powdered sugar
3 tablespoons molasses
1 container (16 ounces) Maple Hill Vanilla Greek Yogurt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 cups whipped cream
graham crackers
fruit

In medium bowl using electric mixer on medium speed, beat cream cheese and sugars about 1 minute. Add molasses and mix until combined.
Add Greek yogurt, ginger, cinnamon and nutmeg; beat until combined. Fold in whipped cream and mix until fully incorporated. Refrigerate 1 hour before serving or overnight.
Serve with graham crackers and fruit.

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SOURCE:
Maple Hill

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Food and Beverage

Gingerbread Honey Cupcakes: A Sweet Spin on Tradition

Bake up holiday joy with Gingerbread Honey Cupcakes! This easy recipe swaps molasses for raw honey and features a luscious honey cream cheese frosting—perfect for festive gatherings.

Published

9 hours ago

December 10, 2025

Daily News Staff

Freshly baked gingerbread honey cupcakes topped with creamy honey cream cheese frosting, arranged on a holiday dessert table with festive decorations

Gingerbread Honey Cupcakes: A Sweet Spin on Tradition

(Family Features) In a holiday season crowded with everything from mouthwatering cakes, cookies and pies to “fa-la-la-la” forgettable fruitcakes, the dessert table can bring you comfort and joy or sweet-tooth dismay. Here’s the secret to spicy, sweet cupcakes that “sleigh” at the dessert table: These gingerbread cupcakes with honey cream cheese frosting swap molasses for raw honey to deliver bold flavor and buzzworthy bragging rights. Just like most legendary desserts, every drop of Busy Bee Raw Honey comes with a story. Sourced entirely in the U.S. and tested for safety, quality and three times for purity, it comes with a peel-away back label and Real Honey Code so you can trace your honey’s journey from flower to hive to your holiday dessert table. To bring the journey to your home this holiday season, visit BusyBeeHoney.com to find more inspiration, information and availability. 17693 detail embed

Gingerbread Cupcakes with Honey Cream Cheese Frosting

Yield: 12 cupcakes

1 3/4 cups all-purpose flour
1/2 cup packed dark brown sugar
1 1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup Busy Bee Raw Honey
1 egg, lightly beaten
1/2 cup buttermilk, at room temperature
1 teaspoon vanilla extract

Honey Cream Cheese Frosting:

8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1/4 cup Busy Bee Raw Honey
1 teaspoon vanilla extract
4-6 cups powdered sugar

Preheat oven to 350 F.
Line 12 regular-size muffin cups with paper baking cups.
In medium bowl, whisk flour, brown sugar, baking powder, ginger, cinnamon, cloves and salt.
In large bowl, using hand or stand mixer, beat softened butter and honey until smooth and slightly fluffy, 1-2 minutes. Beat in egg then mix in buttermilk and vanilla until combined.
Add dry ingredients to wet mixture and stir gently until no streaks of flour remain; don’t overmix.
Divide batter evenly among muffin cups, filling each about two-thirds full.
Bake 20-22 minutes, or until toothpick inserted in center of cupcake comes out clean.
Let cupcakes cool in pan about 5 minutes then transfer to wire rack to cool completely.
To make frosting: Beat cream cheese and butter until smooth and creamy. Add honey and vanilla then gradually beat in powdered sugar until fluffy, spreadable and reaching desired sweetness. Chill for firmer consistency before piping or spreading, if desired.

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SOURCE: Barkman Honey