White Christmas Recipe with Pistachios & Dried Cranberries

Easy recipe for White Christmas with Pistachios and Dried Cranberries, perfect for Christmas gifts.

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White Christmas Recipe

If you are a fan of white chocolate, you will love White Christmas. I’m not sure where this recipe originated from and how the name came about, but it is ridiculously easy to make and serves well as a sweet treat throughout the festive season, not to mention that they are great as Christmas gifts too.

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Cranberry, White Chocolate & Oat Biscuits

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In a perfect world, my biscuit tin would be constantly stocked with homemade biscuits and cookies, ready for those moments when I sit down to my afternoon cup of tea or when friends and neighbours drop by unexpectedly. Unfortunately, my full-time job often prevents the opportunity for frequent baking during the week, something which I try to make up for over the weekend.

I know that dried cranberries are available throughout the year, but somehow it seems more fitting to use them when Christmas is around the corner. I started off making a simple shortbread and then added my current seasonal favourites Рdried cranberries, white chocolate chips, oats and lemon zest. The following recipe is the result of my experiment.

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Double Chocolate Chip Cookies

Fudgy and slightly crunchy Double Chocolate Chip Cookies which uses both real chocolate and cocoa, plus chocolate chips for a totally chocolate affair!

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Double Chocolate Chip Cookies

If you are looking for THE best ever cookie recipe, look no further. Be prepared to swoon once you try these Double Chocolate Chip Cookies.

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Chocolate Pound Cake

A luscious and moist Chocolate Pound Cake which is perfect unadorned. A hint of coffee makes this cake extra chocolatey! Bake it in a bundt tin to make it extra special.

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Welcome to Eat, Little Bird!

And what better way to celebrate my first post than with a celebratory chocolate cake! And this is not just any ordinary chocolate cake … it is a rich, moist and dense Chocolate Pound Cake adapted from a recipe by Marlene Matar from “Marlene’s Best Recipes From East and West”.

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