18 Cozy Magnolia Journal Holiday Recipes Delicious

Oh, the holidays are upon us, and what better way to celebrate than by gathering around the table with loved ones over a meal that warms the heart? Our 18 Cozy Magnolia Journal Holiday Recipes collection is brimming with seasonal favorites and comfort food classics that promise to make your festive gatherings even more special. Dive in and discover dishes that will delight your taste buds and create lasting memories.

Magnolia Journal Holiday Spiced Pecans

There’s something deeply comforting about the aroma of spices mingling in the air, a reminder of holidays past and the warmth they bring. Today, let’s embrace that feeling with a simple yet soulful recipe that’s as much about the process as it is about the delicious outcome.

Ingredients

• Pecans – 2 cups
• Butter – 2 tbsp
• Brown sugar – ¼ cup
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 300°F and line a baking sheet with parchment paper for easy cleanup.
2. In a medium skillet over low heat, melt the butter, then stir in the brown sugar until fully dissolved.
3. Add the pecans to the skillet, tossing gently to coat them evenly with the butter and sugar mixture.
4. Sprinkle the cinnamon, nutmeg, and salt over the pecans, stirring carefully to ensure each pecan is lightly coated with the spices.
5. Spread the pecans in a single layer on the prepared baking sheet, ensuring they’re not touching for even roasting.
6. Bake for 20 minutes, stirring halfway through to prevent clumping and ensure a uniform color.
7. Remove from the oven and let cool completely on the baking sheet; the pecans will crisp up as they cool.

Buttery and crisp, these spiced pecans carry the warmth of cinnamon and nutmeg, making them perfect for holiday gatherings or a quiet evening by the fire. Try sprinkling them over a bowl of vanilla ice cream for a delightful contrast of temperatures and textures.

Magnolia Journal Holiday Cranberry Orange Bread

Magnolia Journal Holiday Cranberry Orange Bread is a delightful treat that combines the tartness of cranberries with the sweet, citrusy aroma of oranges, creating a perfect balance of flavors that evoke the warmth of the holiday season.

Ingredients

• Flour – 2 cups
• Sugar – 1 cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Egg – 1
• Orange juice – ¾ cup
• Vegetable oil – ¼ cup
• Orange zest – 1 tbsp
• Cranberries – 1 cup

Instructions

1. Preheat the oven to 350°F. Grease a 9×5 inch loaf pan lightly.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.
3. In another bowl, beat the egg lightly, then mix in orange juice, vegetable oil, and orange zest.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
5. Fold in the cranberries gently to distribute them evenly throughout the batter.
6. Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Creating this bread is a simple process, but here are a few tips to ensure perfection: always zest the orange before juicing it for maximum flavor, toss the cranberries in a little flour to prevent them from sinking to the bottom, and check the bread at the 50-minute mark to avoid overbaking. The result is a moist, tender loaf with bursts of tart cranberries and a hint of orange in every bite. Serve it toasted with a smear of butter for a cozy breakfast or as a sweet ending to a holiday meal.

Magnolia Journal Holiday Pumpkin Spice Latte

Perhaps there’s no better way to welcome the holiday season than with a warm, spiced pumpkin latte, a drink that feels like a hug in a mug. This recipe, inspired by the cozy pages of a well-loved journal, brings together the comforting flavors of pumpkin and spice in a simple, yet delightful way.

Ingredients

• Pumpkin puree – 2 tbsp
• Milk – 1 cup
• Espresso – 1 shot
• Pumpkin pie spice – ½ tsp
• Sugar – 1 tbsp
• Whipped cream – for topping

Instructions

1. In a small saucepan over medium heat, whisk together the pumpkin puree, milk, and sugar until the sugar dissolves completely, about 2 minutes.
2. Add the pumpkin pie spice to the saucepan, stirring continuously to ensure the spices are evenly distributed throughout the mixture.
3. Heat the mixture until it is steaming but not boiling, about 3-4 minutes, then remove from heat.
4. Brew a shot of espresso and pour it into a large mug.
5. Slowly pour the heated pumpkin milk mixture into the mug with the espresso, stirring gently to combine.
6. Top with whipped cream and a light sprinkle of pumpkin pie spice for garnish.

Lusciously creamy with a perfect balance of sweetness and spice, this pumpkin latte is a treat that warms the soul. Serve it with a cinnamon stick stirrer for an extra festive touch, or enjoy it as is for a simple moment of holiday cheer.

Magnolia Journal Holiday Gingerbread Cookies

Just as the first light of dawn gently touches the earth, there’s something profoundly comforting about the aroma of gingerbread cookies wafting through the kitchen. This recipe, inspired by the cozy pages of a beloved journal, invites you to slow down and savor the process, creating not just cookies but memories.

Ingredients

• Flour – 2 cups
• Baking soda – 1 tsp
• Ground ginger – 1 tbsp
• Unsalted butter – ½ cup
• Brown sugar – ¾ cup
• Egg – 1
• Molasses – ¼ cup

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and ground ginger until well combined.
3. In a large bowl, cream the unsalted butter and brown sugar together until light and fluffy, about 3 minutes.
4. Beat in the egg and molasses until the mixture is smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Tip: If the dough is too sticky, chill it for 30 minutes for easier handling.
6. Roll the dough out on a lightly floured surface to ¼-inch thickness.
7. Cut out shapes with your favorite cookie cutters and place them on the prepared baking sheet. Tip: For even baking, space the cookies about 2 inches apart.
8. Bake for 8-10 minutes, or until the edges are just starting to darken. Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These gingerbread cookies emerge from the oven with a crisp edge and a soft center, their spiced aroma a promise of the warmth within. Try serving them with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.

Magnolia Journal Holiday Eggnog Cheesecake

Reflecting on the quiet moments of the holiday season, there’s something deeply comforting about blending tradition with a touch of creativity in the kitchen. This recipe, a harmonious blend of rich eggnog and creamy cheesecake, offers a festive twist on classic flavors, perfect for savoring slowly by the fireside.

Ingredients

– Graham cracker crumbs – 1 ½ cups
– Butter – ½ cup, melted
– Cream cheese – 24 oz, softened
– Sugar – 1 cup
– Eggnog – 1 cup
– Eggs – 3
– Vanilla extract – 1 tsp
– Nutmeg – ½ tsp

Instructions

1. Preheat the oven to 325°F.
2. Mix graham cracker crumbs and melted butter until well combined. Tip: For a finer crust, pulse the crumbs in a food processor before mixing.
3. Press the mixture firmly into the bottom of a 9-inch springform pan. Tip: Use the bottom of a measuring cup to evenly press the crust.
4. Bake the crust for 10 minutes, then set aside to cool.
5. In a large bowl, beat the cream cheese and sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
6. Gradually beat in the eggnog, eggs, vanilla extract, and nutmeg until the mixture is creamy.
7. Pour the filling over the cooled crust.
8. Bake for 45 minutes, or until the center is almost set but still slightly wobbly.
9. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
10. Refrigerate for at least 4 hours before serving.
Velvety and rich, this cheesecake marries the spiced warmth of eggnog with the smooth decadence of classic cheesecake. Serve it chilled, garnished with a light dusting of nutmeg or a drizzle of caramel for an extra festive touch.

Magnolia Journal Holiday Peppermint Bark

Lingering in the quiet of the kitchen, the thought of creating something sweet and simple feels like a gentle embrace. This peppermint bark, with its layers of rich chocolate and crisp peppermint, is a festive treat that whispers of holiday joy.

Ingredients

• Dark chocolate – 12 oz
• White chocolate – 12 oz
• Peppermint extract – 1 tsp
• Crushed peppermint candies – ½ cup

Instructions

1. Line a baking sheet with parchment paper, ensuring it’s smooth to avoid wrinkles in the bark.
2. Melt the dark chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until completely smooth. Tip: Avoid overheating to prevent the chocolate from seizing.
3. Pour the melted dark chocolate onto the prepared baking sheet, spreading it into an even layer about ¼ inch thick. Tap the sheet gently on the counter to remove air bubbles.
4. Place the baking sheet in the refrigerator for 20 minutes, or until the dark chocolate is set but not hard.
5. Repeat the melting process with the white chocolate, then stir in the peppermint extract. Tip: Adding extract to white chocolate can cause it to seize; stir quickly and gently.
6. Pour the white chocolate over the set dark chocolate layer, spreading evenly. Immediately sprinkle the crushed peppermint candies on top.
7. Return the baking sheet to the refrigerator for another 30 minutes, or until completely firm. Tip: For clean breaks, let the bark sit at room temperature for 5 minutes before cutting.
8. Once set, break or cut the bark into pieces of desired size.

Zesty and refreshing, this peppermint bark offers a delightful crunch with every bite. Serve it on a vintage platter for a touch of nostalgia, or package it in clear bags tied with ribbon for heartfelt holiday gifts.

Magnolia Journal Holiday Sweet Potato Casserole

Lingering in the quiet of the kitchen, the sweet aroma of cinnamon and nutmeg invites a moment of pause, a gentle reminder of the warmth and comfort that home-cooked meals bring. This sweet potato casserole, with its tender layers and golden topping, is a humble yet heartfelt dish that seems to whisper stories of gatherings past.

Ingredients

• Sweet potatoes – 3 lbs
• Butter – ½ cup
• Brown sugar – 1 cup
• Eggs – 2
• Vanilla extract – 1 tsp
• Cinnamon – 1 tsp
• Nutmeg – ½ tsp
• Salt – ½ tsp
• Pecans – 1 cup
• Marshmallows – 2 cups

Instructions

1. Preheat oven to 375°F.
2. Peel and cube sweet potatoes, then boil in water until fork-tender, about 15 minutes.
3. Drain sweet potatoes and mash until smooth.
4. Mix in butter, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, and salt until well combined.
5. Transfer mixture to a greased baking dish.
6. Sprinkle pecans evenly over the top, then layer marshmallows on top of the pecans.
7. Bake for 25 minutes, or until marshmallows are golden brown.
8. Let cool for 10 minutes before serving.

For a creamier texture, consider blending the sweet potato mixture before baking. Toasting the pecans beforehand can add a deeper flavor. If you prefer a less sweet dish, reduce the brown sugar by a quarter cup. Finally, the casserole pairs beautifully with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent touch.

Magnolia Journal Holiday Roasted Turkey with Herb Butter

Just as the first light of dawn gently fills the room, so does the aroma of this roasted turkey begin to fill your home, promising warmth and comfort. It’s a dish that carries the essence of holiday gatherings, yet simple enough to bring a touch of celebration to any day.

Ingredients

• Turkey – 1 (12-14 lbs)
• Butter – 1 cup, softened
• Fresh rosemary – 2 tbsp, chopped
• Fresh thyme – 2 tbsp, chopped
• Salt – 1 tbsp
• Black pepper – 1 tsp

Instructions

1. Preheat your oven to 325°F, ensuring it’s fully heated before the turkey goes in for even cooking.
2. In a bowl, mix the softened butter with chopped rosemary, thyme, salt, and black pepper until well combined. Tip: Let the butter sit at room temperature for about 30 minutes before mixing for easier blending.
3. Gently loosen the skin of the turkey with your fingers, being careful not to tear it. Spread half of the herb butter under the skin directly over the meat. Tip: Using the back of a spoon can help spread the butter more evenly.
4. Rub the remaining herb butter all over the outside of the turkey. This will create a beautifully golden and flavorful skin.
5. Place the turkey on a rack in a roasting pan, breast side up. Roast in the preheated oven for about 3 to 3.5 hours, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F. Tip: Tent the turkey with foil if it starts to brown too quickly.
6. Once done, remove the turkey from the oven and let it rest for 20 minutes before carving. This allows the juices to redistribute, ensuring moist meat.

Buttery and herb-infused, the turkey emerges with a crisp golden skin that gives way to tender, juicy meat. Serve it alongside a vibrant cranberry sauce or over a bed of roasted vegetables for a meal that feels both luxurious and comforting.

Magnolia Journal Holiday Green Bean Almondine

You might find yourself standing in the kitchen, the quiet hum of the refrigerator your only company, as you ponder the simple yet profound joy of transforming everyday ingredients into something memorable. This dish, with its crisp green beans and toasted almonds, is a testament to the beauty of simplicity.

Ingredients

• Green beans – 1 lb
• Butter – 2 tbsp
• Almonds – ¼ cup
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Trim the ends off the green beans and rinse them under cold water.
2. Bring a pot of water to a boil and add the green beans, cooking for 3 minutes until bright green but still crisp.
3. Immediately transfer the green beans to a bowl of ice water to stop the cooking process, then drain and pat dry.
4. In a large skillet over medium heat, melt the butter until it begins to foam slightly.
5. Add the almonds to the skillet, toasting them for 2 minutes until golden and fragrant, stirring constantly to prevent burning.
6. Add the green beans to the skillet, tossing them with the almonds and butter for 2 minutes until heated through.
7. Remove the skillet from heat, drizzle with lemon juice, and sprinkle with salt, tossing to combine.

Soothingly crisp and lightly nutty, this dish carries the warmth of toasted almonds and the bright zing of lemon. Serve it alongside a roasted main or as a standalone salad for a touch of elegance.

Magnolia Journal Holiday Cranberry Sauce with Orange Zest

How the simplest ingredients can transform into something so vibrant and full of life never ceases to amaze me. This cranberry sauce, with its bright citrus notes, is a testament to that magic.

Ingredients

• Cranberries – 12 oz
• Sugar – 1 cup
• Orange zest – 1 tbsp
• Water – 1/2 cup

Instructions

1. In a medium saucepan, combine cranberries, sugar, and water over medium heat.
2. Stir occasionally until the sugar dissolves, about 5 minutes.
3. Increase heat to medium-high and bring to a simmer. The cranberries will start to pop open; this is when you know it’s working.
4. Reduce heat to low and simmer for another 10 minutes, stirring occasionally to prevent sticking.
5. Remove from heat and stir in the orange zest. The zest adds a fresh, aromatic quality that elevates the sauce.
6. Let the sauce cool to room temperature before serving. It will thicken as it cools, achieving the perfect consistency.

With its glossy finish and a balance of tart and sweet, this sauce is a versatile companion to your holiday table. Try it alongside roasted meats or spread on a morning toast for a festive twist.

Magnolia Journal Holiday Chocolate Yule Log

Beneath the soft glow of holiday lights, there’s something deeply comforting about the ritual of baking, especially when it leads to the creation of a Magnolia Journal Holiday Chocolate Yule Log. This dessert, with its rich flavors and elegant appearance, is a testament to the joy of seasonal baking.

Ingredients

• Flour – 1 cup
• Cocoa powder – ½ cup
• Sugar – 1 cup
• Eggs – 4
• Butter – ½ cup, melted
• Heavy cream – 1 cup
• Dark chocolate – 8 oz, chopped

Instructions

1. Preheat your oven to 350°F and line a 10×15 inch jelly roll pan with parchment paper.
2. In a large bowl, whisk together flour, cocoa powder, and sugar until well combined.
3. Add eggs one at a time to the dry ingredients, mixing well after each addition.
4. Pour in the melted butter and stir until the batter is smooth and glossy.
5. Spread the batter evenly into the prepared pan and bake for 12-15 minutes, or until the cake springs back when lightly touched.
6. While the cake is still warm, carefully roll it up with the parchment paper inside and let it cool completely on a wire rack.
7. For the filling, heat the heavy cream until just boiling, then pour over the chopped dark chocolate. Let it sit for 2 minutes before stirring until smooth.
8. Unroll the cooled cake, spread the chocolate filling evenly, then roll it back up without the parchment paper.
9. Chill the yule log in the refrigerator for at least 1 hour before serving to set the filling.

Velvety and rich, this chocolate yule log offers a delightful contrast between the light sponge and the creamy filling. Serve it dusted with powdered sugar for a snowy effect, or garnish with fresh berries for a pop of color and freshness.

Magnolia Journal Holiday Mulled Wine

You might find yourself longing for a moment of warmth and reflection as the holiday season unfolds. This mulled wine, inspired by the cozy pages of the Magnolia Journal, offers just that—a gentle simmer of spices and wine that fills the air with nostalgia.

Ingredients

– Red wine – 1 bottle (750ml)
– Orange – 1, sliced
– Cinnamon sticks – 2
– Cloves – 5
– Star anise – 2
– Honey – ¼ cup

Instructions

1. Pour the red wine into a large pot over low heat.
2. Add the sliced orange, cinnamon sticks, cloves, and star anise to the pot.
3. Stir in the honey until it dissolves completely.
4. Heat the mixture gently until it reaches 160°F, stirring occasionally to prevent burning. Tip: Use a kitchen thermometer to ensure the wine doesn’t boil, as high heat can evaporate the alcohol.
5. Once heated, reduce the heat to the lowest setting and let the wine steep for 15 minutes to allow the flavors to meld. Tip: Cover the pot with a lid to retain the aromatic spices.
6. After steeping, remove the pot from the heat and strain the mulled wine into mugs, discarding the solids. Tip: For an extra festive touch, garnish each mug with a fresh cinnamon stick or orange slice.
Zestful and warmly spiced, this mulled wine carries the essence of the holidays in every sip. Serve it alongside a plate of gingerbread cookies or enjoy it as a soothing nightcap by the fireplace.

Magnolia Journal Holiday Honey Glazed Ham

How the warmth of the oven fills the kitchen, a reminder of gatherings past and the quiet joy of preparing something special. This honey-glazed ham, with its sweet and savory notes, is a celebration of simplicity and tradition, a centerpiece that speaks to the heart of the holiday table.

Ingredients

• Ham – 1 (8-10 lb) fully cooked, bone-in
• Honey – 1 cup
• Brown sugar – ½ cup
• Dijon mustard – 2 tbsp
• Apple cider vinegar – 1 tbsp
• Ground cloves – ½ tsp

Instructions

1. Preheat the oven to 325°F. Place the ham on a rack in a roasting pan, cut side down.
2. In a small saucepan over medium heat, combine honey, brown sugar, Dijon mustard, apple cider vinegar, and ground cloves. Stir until the sugar dissolves, about 3 minutes.
3. Brush half of the glaze over the ham, ensuring it’s evenly coated. Cover loosely with foil.
4. Bake for 1 hour and 30 minutes, basting with the remaining glaze every 30 minutes. Tip: For a deeper flavor, let the ham marinate in the glaze overnight before baking.
5. Remove the foil during the last 30 minutes of baking to allow the glaze to caramelize. Tip: Keep an eye on the ham to prevent the glaze from burning.
6. Let the ham rest for 15 minutes before slicing. Tip: Use a sharp knife for clean, even slices.

Let the ham’s glossy exterior give way to tender, juicy slices, each bite a balance of sweetness and spice. Serve it alongside roasted vegetables or slice it thin for sandwiches the next day, the flavors deepening with time.

Magnolia Journal Holiday Butternut Squash Soup

Magnolia Journal Holiday Butternut Squash Soup

Mornings like these, when the light filters softly through the kitchen window, call for a recipe that warms from the inside out. This butternut squash soup, with its velvety texture and rich flavors, is a hug in a bowl, perfect for quiet reflection or sharing with loved ones.

Ingredients

• Butternut squash – 1 large, peeled and cubed
• Olive oil – 2 tbsp
• Onion – 1, chopped
• Garlic – 2 cloves, minced
• Vegetable broth – 4 cups
• Salt – 1 tsp
• Black pepper – ½ tsp
• Heavy cream – ½ cup

Instructions

1. Preheat your oven to 400°F. Toss the cubed butternut squash with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes, or until the edges are caramelized and the squash is tender.
2. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic to the pot and sauté for another minute, until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
4. Add the roasted butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to blend the flavors.
5. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender. Tip: Hold the blender lid firmly to avoid hot splatters.
6. Stir in the heavy cream and adjust seasoning with salt and pepper if needed. Simmer for another 5 minutes.

Gently ladle the soup into bowls, noticing how the cream swirls into the vibrant orange. The soup’s sweetness from the roasted squash balances beautifully with the savory depth of garlic and onion. For a festive touch, garnish with a drizzle of cream and a sprinkle of toasted pumpkin seeds.

Magnolia Journal Holiday Apple Cider Donuts

Under the soft glow of the morning light, there’s something deeply comforting about the thought of apple cider donuts, a recipe that seems to carry the essence of the holidays in every bite. It’s a moment to pause, to savor, and to create something that feels like a warm embrace.

Ingredients

• Flour – 2 cups
• Sugar – ¾ cup
• Baking powder – 1 tsp
• Salt – ½ tsp
• Apple cider – 1 cup
• Egg – 1
• Butter – 2 tbsp, melted
• Vegetable oil – for frying
• Cinnamon sugar – for coating

Instructions

1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. Add apple cider, egg, and melted butter to the dry ingredients. Stir until just combined.
3. Heat vegetable oil in a deep fryer or large pot to 375°F. Tip: Use a candy thermometer to ensure accurate temperature.
4. Drop dough by tablespoonfuls into the hot oil. Fry in batches to avoid overcrowding. Tip: Don’t stir the donuts too soon; let them float to the surface naturally.
5. Fry for 2 minutes per side or until golden brown. Tip: Adjust heat as needed to maintain oil temperature.
6. Remove donuts with a slotted spoon and drain on paper towels.
7. While still warm, roll donuts in cinnamon sugar to coat evenly.

Just out of the fryer, these donuts boast a crisp exterior that gives way to a tender, moist interior, with the apple cider lending a subtle tang. Serve them stacked high on a vintage plate for a touch of nostalgia, or alongside a steaming mug of spiced cider to echo the flavors within.

Magnolia Journal Holiday Vanilla Bean Shortbread

Gently, as the first light of dawn touches the kitchen counter, we begin with a recipe that feels like a warm embrace. This vanilla bean shortbread, with its tender crumb and fragrant aroma, is a testament to the beauty of simplicity and the joy of baking.

Ingredients

• Flour – 2 cups
• Butter – 1 cup, softened
• Sugar – ½ cup
• Vanilla bean – 1, seeds scraped
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3 minutes.
3. Add the scraped vanilla bean seeds and salt to the butter mixture, mixing until fully incorporated.
4. Gradually add the flour to the mixture, stirring just until the dough comes together. Tip: Overmixing can lead to tough shortbread, so stop as soon as no flour streaks remain.
5. Turn the dough onto a lightly floured surface and gently knead it into a smooth ball.
6. Roll the dough out to a ½-inch thickness and cut into desired shapes using cookie cutters. Tip: For even baking, try to keep the shapes uniform in size.
7. Place the cutouts on the prepared baking sheet, spacing them about 1 inch apart.
8. Bake for 18-20 minutes, or until the edges are just beginning to turn golden. Tip: Shortbread continues to cook slightly after removed from the oven, so it’s better to err on the side of underbaking.
9. Allow the shortbread to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

As you take your first bite, notice the delicate crunch giving way to a buttery, melt-in-your-mouth center. The vanilla bean’s floral notes shine, making these cookies perfect alongside a cup of tea or as a thoughtful homemade gift.

Magnolia Journal Holiday Roasted Brussels Sprouts with Bacon

Gently, as the morning light filters through the kitchen window, let’s embrace the simplicity and warmth of preparing a dish that feels like a hug in a bowl. This recipe, with its humble beginnings, transforms into a celebration of flavors, perfect for those quiet holiday mornings or a serene evening by the fire.

Ingredients

• Brussels sprouts – 1 lb
• Bacon – 4 slices
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat your oven to 400°F (200°C), ensuring it’s fully heated before roasting for even cooking.
2. Trim the ends off the Brussels sprouts and cut them in half, placing them in a large mixing bowl.
3. Drizzle the Brussels sprouts with olive oil, then season with salt and black pepper, tossing to coat evenly.
4. Lay the bacon slices on a baking sheet, then arrange the seasoned Brussels sprouts around them in a single layer.
5. Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and the bacon is crispy.
6. Remove from the oven and let cool for 5 minutes before serving, allowing the flavors to meld beautifully.

Kindly, the roasted Brussels sprouts emerge with a delightful crispness on the outside, tender within, and the bacon adds a smoky depth that’s irresistibly comforting. Serve them alongside a sunny-side-up egg for a breakfast that feels like a warm embrace, or as a side that steals the show at any dinner table.

Magnolia Journal Holiday Pecan Pie

Evening light filters through the kitchen window as I ponder the simplicity and warmth of baking, a ritual that feels both grounding and celebratory. This pecan pie, with its rich, buttery crust and gooey center, is a testament to the joy found in traditional recipes.

Ingredients

• Pie crust – 1
• Pecans – 2 cups
• Butter – ½ cup
• Brown sugar – 1 cup
• Corn syrup – ½ cup
• Eggs – 3
• Vanilla extract – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat the oven to 350°F.
2. Roll out the pie crust and fit it into a 9-inch pie plate, trimming the edges for a neat finish.
3. In a saucepan over medium heat, melt the butter, then stir in the brown sugar and corn syrup until smooth. Tip: Stir constantly to prevent burning.
4. Remove the saucepan from heat and let it cool for 5 minutes.
5. Beat the eggs in a separate bowl, then gradually whisk them into the butter mixture along with the vanilla extract and salt. Tip: Add the eggs slowly to avoid curdling.
6. Spread the pecans evenly over the bottom of the pie crust, then pour the butter mixture over them.
7. Bake for 50 minutes, or until the filling is set and the crust is golden brown. Tip: Cover the edges with foil if they brown too quickly.
8. Let the pie cool on a wire rack for at least 2 hours before serving.

Yielding to the allure of this pie, the contrast between the crisp pecans and the velvety filling is nothing short of magical. Serve it slightly warm with a dollop of whipped cream for an extra touch of indulgence.

Conclusion

Lovingly curated, these 18 Cozy Magnolia Journal Holiday Recipes are your ticket to a deliciously warm season. Whether you’re baking, cooking, or simply indulging, there’s something here to make every moment special. We’d love to hear which recipes become your holiday favorites—drop us a comment below! And don’t forget to share the joy by pinning this article on Pinterest. Happy cooking!

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