Holiday Gift Guide 2024

2024 gift guide Share Homemade Goodness and Bring Holiday Spirit to Your Table

GIVE THE GIFT OF HOMEMADE GOODNESS

The best part of the holiday season? Gathering with family and friends to share good cheer (and tasty treats). At Bob’s Red Mill, we know nothing tastes as delicious as homemade food made with good ingredients. From time-honored traditions like baking cookies to gifts baked with simple goodness, quality ingredients like our premium flours are your key to the best flavor and texture. Let us help you celebrate with gifting tips and recipes to make your festivities merry and bright.

HOST A COOKIE EXCHANGE Take the stress out of holiday baking with a cookie exchange! Here, guests bring batches of their favorite homemade cookies to share, and everyone gathers to pack up a variety of treats—while sampling some, of course—to take home. #ProTip: Have bags, twine and tags on hand so guests can wrap cookie gifts!

Click for our guide

Sugar Cookies

INGREDIENTS Cookies

Royal Icing 3 Egg Whites or the equivalent Meringue Powder, prepared according to package directions 1 lb Powdered Sugar 1 tsp Vanilla Extract

2 ¾ cups Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour or Bob’s Red Mill® Unbleached White All-Purpose Flour 1 tsp Baking Powder ¼ tsp Salt 1 cup Butter, soft 1 ¼ cup Granulated Sugar 1 Egg 1 tsp Vanilla Extract

Share homemade goodness for all with these classic sugar cookies! We made them gluten free with our signature Gluten Free 1-to-1 Baking Flour, but they’re also delicious made with Unbleached White All-Purpose Flour.

INSTRUCTIONS • Line two baking sheets with parchment paper and set aside. Combine flour, baking powder and salt in a small bowl. • In a large bowl, mix butter and sugar. Add egg and vanilla extract, then add dry ingredients and mix until just combined. • Shape dough into a ball, wrap in plastic wrap, and chill for at least 1 hour. Preheat oven to 325°F. • Place chilled dough between two pieces of parchment paper and roll out to ⅛-inch thickness, removing and replacing parchment paper as needed (if using all-purpose flour, skip the parchment paper).

• Cut with a lightly floured 2-inch round cookie cutter and place on prepared baking sheets about 1 inch apart. • Bake cookies until edges are slightly golden, 15–18 minutes, rotating sheets halfway through baking. Let cool on baking sheets for 10 minutes, then remove to wire racks and let cool completely. Frosting • Whisk all ingredients in a bowl until smooth and shiny. Add food coloring as desired, and place in a piping bag or zippered plastic bag (clip the corner) to decorate cooled cookies.

Makes about 24 cookies.

#HOLIDAYHACK: One piping tip, many ways to make it merry: use a simple round tip to create dots, outlines, scallops, zig zags and more.

Chocolate Crinkle Cookies

INGREDIENTS

2 cups Granulated Sugar 1 cup Cocoa Powder ½ cup Oil 4 Eggs 3 tsp Vanilla Extract 2 cups Bob’s Red Mill® Unbleached White All-Purpose Flour or Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 2 tsp Baking Powder ¾ tsp Salt

These fudgy, luscious cookies bring homemade goodness and holiday spirit to the table. #ProTip: Make sure to allow four hours to properly chill the dough.

½ cup Granulated Sugar ½ cup Powdered Sugar

INSTRUCTIONS • In a medium bowl, combine granulated sugar, cocoa powder and oil. Add eggs one at time, beating well. Add vanilla. • In a separate bowl, whisk flour, baking powder and salt. Add to the sugar-cocoa mixture a little at a time, stirring well. Cover and chill for 4 hours or overnight. • Line two baking sheets with parchment paper and set aside. Place granulated and powdered sugars in two small bowls and preheat oven to 350°F. • Scoop dough into 1-inch balls and roll in granulated and then powdered sugars, before placing 2 inches apart on prepared baking sheets. • Bake for 10–12 minutes, until edges are set and the centers are soft, but not raw. • Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Makes about 24 cookies.

#HolidayHack: If needed, remove

baking sheets midway through baking and tap sharply on a countertop to encourage crinkling.

Apricot Window Cookies

INGREDIENTS 1 ¼ cups Bob’s Red Mill® Almond Flour 2 cups Bob’s Red Mill® Unbleached White All-Purpose Flour or Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour ½ cup Granulated Sugar

¼ tsp Kosher Salt 1 cup Unsalted Butter, cold and cut into cubes 2 Egg Yolks 2 tsp Vanilla Extract 1 cup strained Apricot Jam ½ cup Powdered Sugar, for sprinkling

1 tsp Cinnamon ¼ tsp Nutmeg

These jewel-like treats look like they came from a fancy bakery, but they’re as easy to make as pulling out your cookie cutters. Box them up as gifts or bring to your next cookie exchange!

INSTRUCTIONS Cookies • Place flours, sugar, spices and salt in the bowl of a stand mixer. Mix on low speed until well combined. • Add butter and mix on medium-low speed until the mixture resembles large breadcrumbs, about 7 minutes. Add egg yolks and vanilla and mix on low speed until the dough pulls away from the sides of the bowl and starts to form a ball. • Divide in half, shape into rectangles and wrap in plastic wrap. Refrigerate for at least 45 minutes and up to 2 days. • Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside. • Roll dough out to ¼-inch on a lightly floured surface, adding flour as needed to prevent sticking.

• Cut out with cookie cutters of your choice: we used 2 ½-inch square and oval cutters in the image here. With half the cookies, cut out a small “window” in the center using coordinating mini cookie cutters. Prick the centers of the whole cookies with a fork. • Reroll scraps and cut out cookies until all the dough is used. • Place on prepared baking sheets and bake for 10–12 minutes, or until the edges are lightly browned. Bake one sheet at a time; chill the other until ready to bake. • Let cool on baking sheets for 5 minutes, then remove to a wire rack and let cool completely. Assemble the Cookies • Sprinkle tops with powdered sugar. Spread 2 teaspoons apricot jam on each bottom half and sandwich cookies together. Makes about 20 sandwich cookies.

#HolidayHack: Not just for baked goods—our rich, nutty Almond Flour can be used like breadcrumbs in meatballs, or as breading for chicken or fish.

Matcha Pinwheel Cookies These lovely cookies offer a delicious twist on a holiday favorite–herbaceous matcha powder adds incredible flavor. A spectacular addition to your holiday platter!

INGREDIENTS 1 ¾ cups Bob’s Red Mill® Unbleached White Organic All-Purpose Flour ½ tsp Baking Powder ½ tsp Kosher Salt 8 Tbsp Unsalted Butter, room temperature

¾ cup Sugar 1 Egg, room temperature ½ tsp Almond Extract 2 tsp Matcha Powder

INSTRUCTIONS • Sift flour into a large bowl. Whisk in baking powder and salt. Place butter and sugar in the bowl of a stand mixer. Mix on medium low until combined and creamy. Scrape the bottom of the bowl. • Add egg and almond extract and beat on medium speed until fully incorporated. Add dry ingredients and mix on low speed until the dough starts to form a ball. The dough will weigh about 530 grams. • Weigh out 280 grams of the dough and set aside in a small bowl. This dough is your almond dough. • Sprinkle matcha powder over the remaining dough in the mixer and beat on medium speed until fully incorporated. • Tear off four pieces of wax paper, each about 14 inches long. Place almond dough on one piece and shape it into a square with your hands. Cover with another piece of wax paper. • With a rolling pin over the paper, roll out to ⅛-inch thickness into a 9 x 9 ½-inch square. Trim any pieces that exceed these dimensions and add to the corners to square. Set aside and repeat with matcha dough.

• Stack the two pieces of dough (each still sandwiched between the two pieces of wax paper) on top of a board or baking sheet and refrigerate for 20 minutes. • Lay almond dough on a work surface and remove the top piece of wax paper. Remove the top layer of wax paper from matcha dough and invert on top. Trim edges with a sharp knife to even them up. • Use the wax paper under the almond dough to help roll doughs into a cylinder. Trim ends straight. Wrap in wax paper and twist the ends to close. • Chill for 60–90 minutes. Preheat oven to 350°F. Line two baking sheets with parchment paper. • Unwrap dough and place on a cutting board. Cut into ¼-inch slices. Place the slices 1 inch apart on the prepared baking sheets. • Bake for 8–10 minutes, until the bottom edges of the cookies are barely light brown. Cookies should have crispy edges and soft centers. Refrigerate any sliced dough until ready to bake. • Cool cookies on baking sheet for 2 minutes, then remove to a wire cooling rack to cool completely. Makes about 20 cookies.

#HolidayHack: Good cheer is in the bag! Just one 5 lb bag of All-Purpose Flour can make Matcha Pinwheel, Sugar and Spritz Cookies, a neighborhood of Gingerbread Houses, an Apple Pie and a loaf of Challah!

Spritz Cookies These tender, buttery cookies are a simple and delicious way to reach out to longtime and new friends to show you care. They’re superfast to make and will last for two weeks in an airtight container: keep them on hand for unexpected drop-ins!

INGREDIENTS 1 ½ cups Butter, at room temperature 1 cup Sugar 1 Egg 1 tsp Baking Powder ½ tsp Salt 1 tsp Vanilla

1 tsp Almond Extract (or Peppermint, Lemon or other of choice) 3 ½ cups Bob’s Red Mill® Unbleached White All-Purpose Flour or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour

Gel Food Coloring, optional Sprinkles of choice, optional

INSTRUCTIONS • Place ungreased and unlined baking sheets in the refrigerator for at least 30 minutes. Preheat oven to 375°F. • In a stand mixer fitted with the paddle attachment, cream butter. Add sugar, egg, baking powder, salt, vanilla and extracts, beating until combined. Add flour gradually until a soft dough is formed. If desired, add food coloring and mix until evenly colored. • Pack unchilled dough into a cookie press fitted with your disc of choice, pressing with fingers to make sure there are no large gaps in the dough. • Press cookies onto chilled baking sheets according to cookie press manufacturer instructions. Add sprinkles if desired, and place sheets back in the fridge to chill for 15 minutes. • Bake for 8–10 minutes, until firm but not browned. Let cool for 5 minutes, then remove to wire racks to cool completely. Makes about 6 dozen cookies.

#HolidayHack: Ungreased baking sheets are essential, so the dough will stick and release from the cookie press!

Orange Brown Butter Madeleines These melt-in-your mouth morsels are tender, delicious and gluten free, thanks to Gluten Free 1-to-1 Baking Flour and rich, nutty Almond Flour. Best enjoyed the day they are made, or pack in an airtight container for up to 5 days.

INGREDIENTS

Orange Glaze

1 ½ cups Powdered Sugar 2 Tbsp Orange Juice (plus more if needed) Orange Zest to taste Pinch of Salt

8 Tbsp Unsalted Butter ¼ cup Bob’s Red Mill® Almond Flour

INSTRUCTIONS • Cut butter into eight pieces and place in a small saucepan. Cook over high heat; as soon as the butter begins to melt, reduce heat to low. Stir occasionally so you can see the bottom of the pan. • Once milk solids drop to the bottom of the pan and brown—and popping sounds stop—remove from heat. Scrape bottom to loosen browned bits, then pour into a small, shallow bowl. Cool until about 80°F. • Whisk together flours, baking powder and salt in a medium bowl and set aside. • Place sugar in the bowl of a stand mixer. Add zest and rub with fingers until the sugar turns light orange. • Add eggs and whip with the whisk attachment on low for about 15 seconds, then increase speed to high until thick, pale orange, and doubled in volume. With mixer still on high, slowly stream in cooled browned butter, mixing until fully incorporated. Stop mixer, add vanilla extract and mix on medium speed until incorporated. • Fold flour mixture into the batter by hand with a silicone spatula. For the best rise, let batter rest for several hours (or overnight), refrigerated. ¾ cup Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour or Bob’s Red Mill® Unbleached White All-Purpose Flour 1 tsp Baking Powder ¼ tsp Kosher Salt ½ cup Granulated Sugar 1 ½ tsp Orange Zest 2 Eggs, room temperature 1 ½ tsp Vanilla Extract

Alternatively, let rest at room temperature for 30 minutes. • Preheat oven to 400°F. If using a nonstick madeleine pan, lightly brush with butter. If using a traditional metal pan, butter and flour each well. • Fill each well half full. Wet your finger with water and gently pat down any peaks. • Bake for 3 minutes, then reduce heat to 350°F without opening the oven door. The madeleines are done when the centers have risen and the edges are brown, 7–9 minutes. • Remove from oven and immediately invert the hot pan over a wire rack. Gently tap the edges to release the madeleines and let cool completely. • In a bowl, whisk together powdered sugar, orange juice and zest until viscous but fluid enough to dip. • Once madeleines are cool, dip at an angle about one-third of the way up. Use the edge of the bowl to wipe off any excess glaze and set on a parchment lined baking sheet. Makes 12–14 madeleines.

#HolidayHack: Our Gluten Free 1-to-1 Baking flour is incredibly versatile! In addition to baking, you can use it to make fresh pasta, thicken soups and make gravy!

Homemade Pocky Sticks Surprise and delight everyone with these whimsical cookie sticks. So crisp, so gorgeous, so surprisingly easy! Kids love to help roll out the strips of dough. For an extra-fun (and extra-easy) holiday activity, pre-bake the sticks and then gather everyone around the table to create their own combos of melted chocolate and toppings.

INGREDIENTS 1 cup Bob’s Red Mill® Unbleached White All-Purpose Flour, plus more for dusting or Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 3 Tbsp Powdered Sugar ½ tsp Baking Powder ¼ tsp Kosher Salt 4 Tbsp cold Unsalted Butter, cubed 3 Tbsp lukewarm Water ¼ tsp Vanilla Extract Chocolate 3 oz Bittersweet Chocolate Chips 1 ½ tsp refined Coconut Oil Chopped Peanuts and Pecans

White Chocolate 3 oz White Chocolate Chips 1 ½ tsp refined Coconut Oil Shredded Coconut White Sparkling Sugar Matcha 3 oz White Chocolate Chips 1 ½ tsp refined Coconut Oil 1 tsp Matcha

Ruby Chocolate

3 oz Ruby Melting Wafers 1 ½ tsp refined Coconut Oil Shredded Coconut

Shredded Coconut Assorted Sprinkles Sparkling Sugar

INSTRUCTIONS • Add flour, powdered sugar, baking powder and salt to the container of a food processor and mix until combined. Add butter and pulse until a crumb-like texture forms. • Combine water and vanilla, then slowly pour into the food processor while it is running. Once added, stop the processor and pulse until a ball of dough forms. • Transfer dough to a lightly floured surface and roll it into a rectangle that’s ¼-inch thick and roughly 5 ½ x 8 inches. Carefully wrap in plastic wrap and chill in the refrigerator for 1 hour or up to three days. • Heat oven to 350°F. Line two baking sheets with parchment paper and set aside. • Using a knife or bench scraper, cut dough in half to make two 5 ½ x 4 inch pieces. Place one half back in the fridge. • Cut lengthwise into ¼-inch x 5 ½-inch strips, about 15 strips per half. Using the palms of your hands, carefully roll each strip out on a lightly floured surface until 7 inches in length. Gently transfer each strip to prepared baking sheets. Adjust each strip as

necessary so that they are straight and at least 1 inch apart. • Repeat this process for the second half of the dough, then freeze for 15 minutes. Place chilled sheet into the oven and bake for 10–12 minutes, or until lightly golden, making sure to rotate the sheet halfway through. Let cool on the baking sheet. • Line two baking sheets with parchment paper. Choose three flavors and set 10 sticks aside per flavor. • For each flavor: place the chips and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, mixing in between, until melted (add matcha during this step for that flavor). • Use a spoon to drizzle melted chocolate over ¾ of each pocky stick, holding sticks over the bowl so excess drips back in. Sprinkle with the remaining ingredients and transfer to prepared baking sheets. Repeat this process for each individual flavor. • Let chocolate set at room temperature, or chill briefly

Click for more decoration inspiration!

to speed up the process. Makes 30 cookie sticks.

MAKE homemade goodness TOGETHER Building gingerbread houses together is a must—at the very least, you need some extra hands to hold the walls while the icing dries. Bringing everyone together for a decorating party is such a fun way to create cherished holiday memories—plus, it’s easy to make them gluten free! Start with our Unbleached White All-Purpose Flour or Gluten Free 1-to-1 Baking Flour to bake sturdy walls, and have piping bags and sprinkles at the ready, so everyone can show off their creativity and holiday spirit!

Gingerbread House This spicy-sweet dough is the perfect choice to build the holiday home of your dreams! Have leftover dough? Use it to bake gingerbread ornaments—use a straw to create a hole for a hook before baking.

INGREDIENTS Gingerbread 4 ½ cups Bob’s Red Mill® Unbleached White All-Purpose Flour or Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour 2 tsp Cinnamon 1 tsp ground Ginger

¾ tsp Baking Soda ½ tsp Baking Powder ½ tsp Salt 1 cup Vegetable Shortening 1 ¼ cups Brown Sugar 2 large Eggs 1 cup Molasses

Royal Icing 3 oz pasteurized liquid Egg Whites, or three large Egg Whites 4–6 cups Powdered Sugar

½ tsp Cloves ¼ tsp Nutmeg

INSTRUCTIONS • Combine flour, spices, baking soda, baking powder and salt. In a mixing bowl, cream shortening and brown sugar until well mixed. Add eggs and molasses and mix well, then add dry ingredients and mix until a smooth dough forms. Remove from bowl, wrap in plastic and chill 2–3 hours overnight. • Preheat oven to 350°F and line two baking sheets with parchment paper. Roll dough out on a lightly floured surface ¼-inch thick (if using Gluten Free 1-to-1, roll between two sheets of parchment paper). Cut out with gingerbread house cookie cutters of choice and place on prepared baking pan at least 1 inch apart. • Bake until edges are very lightly browned, 15–20 minutes. Let cool for 10 minutes, then remove to a wire rack and let cool completely. For extra stability, especially if building a larger gingerbread house, let sit out at least 24 hours to dry and become rigid. To Assemble • For thin décor icing, combine egg whites and 4 cups powdered sugar. Whip until well combined. Divide in half.

• For thick construction icing, add additional powdered sugar to half of icing until it holds its shape when whipped—stiff, yet still soft enough to move smoothly through piping tip. • Place thick icing in a piping bag fitted with a ¼–½- inch round tip. Take your gingerbread house base (cardboard works well and blends with the color of the gingerbread) and pipe a thick line for the first wall of the house. Insert the first wall (icing should be thick enough to hold it temporarily without your hand), then pipe a perpendicular line for the second wall. • Take your second wall and pipe up the side, where it will meet the first wall, and press into the icing on the board. Continue with the other two walls, working counterclockwise. • Let sit for 1 hour, then use icing to attach the roof and other décor. Use thin icing to decorate the house and attach candy as desired!

Ready to build? Click for our complete gingerbread house tricks and tips!

#HolidayHack: Use gingerbread cookie cutters to construct the easiest holiday dwellings!

Gingerbread Cookies Break out your cookies cutters and gather everyone around the table to create the ultimate holiday treat: gingerbread cookies! Start with good ingredients—like our premium flours—for homemade holiday perfection.

INGREDIENTS Cookies

¾ cup Butter, softened slighted ¾ cup Unsulphured Molasses 2 Tbsp Milk Royal Icing 1 pasteurized liquid Egg White

INSTRUCTIONS • In a food processor or mixer with the paddle attachment combine flour, brown sugar, spices, baking soda and salt. Add butter and pulse or mix until mixture resembles sand. • With the processor or mixer running, add molasses and milk until dough is evenly moistened. Wrap dough tightly in plastic and chill for at least 2 hours or overnight. Meanwhile, preheat oven to 325°F and line two baking sheets with parchment paper. • Remove dough from refrigerator and divide into two sections. Keep one piece chilled while working with the other. Roll dough between two pieces of parchment paper to about ⅛-inch thickness, carefully removing and replacing the parchment paper as needed to reduce sticking (if using all-purpose flour, skip the parchment paper). Cut dough into desired shapes but leave on the parchment paper. Return rolled and cut dough to the refrigerator to chill while repeating with remaining dough. 3 cups Bob’s Red Mill® Gluten Free 1-to-1 Baking Flour or Bob’s Red Mill® Unbleached White All-Purpose Flour ¾ cup packed Brown Sugar 1 Tbsp Cinnamon 1 Tbsp ground Ginger ½ tsp Cloves ¾ tsp Baking Soda ½ tsp Salt

or 2 Tbsp Aquafaba ½ tsp Vanilla Extract 2 cups Powdered Sugar Food Coloring, if desired

• After both pieces of dough have been rolled, cut and chilled, carefully remove the cutout cookies from the parchment sheets using a flat spatula and transfer to prepared baking sheets. Dough scraps can be rerolled and chilled for more cookies. • Bake until centers are firm, 15–20 minutes, rotating sheets about halfway through the baking time. Let cool completely before decorating. • While the cookies are cooling, prepare royal icing. In the bowl of a mixer, beat egg white or aquafaba and vanilla extract until frothy. Gradually add powdered sugar and mix on low until shiny (add any food coloring as desired at this time). Increase mixer to high and beat until stiff and glossy, 5–7 minutes. Decorate cooled cookies as desired. Makes about 20 cookies.

#HolidayHack: Our Gluten Free 1-to-1 Baking Flour and Unbleached White All-Purpose Flour can be used interchangeably in cookies, pies and quick breads.

Cranberry Orange Pecan Twist

When you start with good ingredients, you know you’re sharing your holiday best at the table. Bringing everyone together for homemade deliciousness is extra special when you bring tasty treats that are this gorgeous: wrap them in festive bags as gifts, or place in a beautiful basket as a centerpiece for your next feast.

SIMPLE GOODNESS WORTH SHARING This dazzling holiday showstopper starts with our Unbleached White All-Purpose Flour, and ends with everyone asking for the recipe.

Find the Recipe!

Challah Bread

Chocolate Cinnamon Swirl Bread This festive yeast bread is swirled with rich chocolate and redolent with the cinnamon-sweet aroma of the holidays. Bring it to brunch for the best-ever French toast, or share it as a late-night treat before settling down to a long winter’s sleep.

This rich, braided yeast bread turns any table into a festive celebration! The simple homemade perfection of this shareable masterpiece brings good cheer with good ingredients. Gift it to new neighbors or impress at your next potluck.

Find the Recipe!

Find the Recipe!

INGREDIENTS Crust

Flaky Apple Pie i Caramel Drizzle Nothing is as cozy and comforting as sharing a flaky-crusted, cinnamon-spiced, absolutely luscious apple pie with your friends. Drizzled with a decadent caramel sauce, it’s the perfect indulgent dessert. Invite everyone a little closer for a sweet slice of holiday joy!

Filling 4 lb Granny Smith Apples, peeled, cored and sliced ½-inch thick ¾ cup Sugar 2 Tbsp Cornstarch 2 tsp Cinnamon ¼ tsp Nutmeg 1 tsp Salt Zest of 1 Lemon 2 tsp Lemon Juice

Topping

Caramel Sauce of choice, warmed

2 ½ cups Bob’s Red Mill® Unbleached White All-Purpose Flour ½ tsp Salt 1 cup Butter, chilled and cubed ½–⅔ cup Ice Water 2 Tbsp Milk 1 Tbsp Sugar

INSTRUCTIONS • In a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, 1 tablespoon at a time, until dough begins to form. Divide dough and form each piece into a disk. Wrap each piece in plastic and refrigerate for 1 hour. • Toss all filling ingredients in a large bowl and let sit 10–15 minutes to release the juices. • Transfer apple mixture to large saucepan and cook over low heat. • When apples start steaming, cover the pot and cook on low for 15–20 minutes, ensuring the mixture is at a very low simmer: do not boil. • After 15–20 minutes has passed, remove the lid and bring the mixture to a boil, stirring frequently. • Cook until the sauce thickens and leaves a trail when scraped with the spatula. Cool to room temperature before filling pie shell. • Preheat oven to 425ºF. On a floured surface, roll first disk into a 12-inch circle. Place crust in pie plate. Press the dough into pie plate. Pour apple mixture into pie shell.

• Roll out second disk into a 12-inch circle and cut into twelve 1-inch strips. Lay 6 horizontally over the pie, choosing according to length. Fold every other strip almost all the way back, and lay an unused strip over the remaining three perpendicularly. Unfold the strips back across the pie, and fold the other 3 back. Repeat with remaining strips until pie is completely covered. • Fold any excess dough under and crimp or flute the edges. • Brush top crust with milk and sprinkle with remaining 1 tablespoon sugar. Place a baking pan on lower rack. Bake on middle rack for 25 minutes. Reduce temperature to 375ºF and bake for 30 minutes or until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack at least 1 hour. • Drizzle with caramel sauce and serve! Makes one 9-inch pie.

#HolidayHack: To ensure your crust holds its shape, freeze the unbaked pie for at least 30 minutes before baking.

Peppermint Bark Brownies

INGREDIENTS Brownies 2 Eggs ½ cup melted Butter or Oil 1 Tbsp Water 1 package Bob’s Red Mill® Fudgy Brownie Mix

Peppermint Bark Swirl Topping 12 oz White Chocolate Chips 1 ¾ tsp refined Coconut Oil, divided ¼ tsp Peppermint Extract 2 oz Dark Chocolate 3 Tbsp Peppermint Crunch, to finish

It’s easy to create a special holiday treat when you start with our decadent Fudgy Brownie Mix—just add melted chocolate chips and peppermint crunch for a little extra magic.

INSTRUCTIONS Brownies

Peppermint Bark Swirl Topping • Over a double boiler or in 20-second bursts in the microwave, melt white chocolate, 1 ½ teaspoons coconut oil and peppermint extract until fluid. Pour over cooled brownies and spread chocolate in an even layer. • Melt dark chocolate and ¼ teaspoon coconut oil until smooth and fluid. Drizzle lines of dark chocolate over the white chocolate and create swirls using a skewer or butter knife. • Sprinkle peppermint crunch over the top immediately after swirling. Allow to fully set before slicing. • Variation: Skip the dark chocolate and finish with peppermint crunch. Makes 12 brownies.

• Preheat the oven to 325°F. Line an 8-inch square baking dish with parchment paper, leaving a 2-inch overhang. • In a large mixing bowl whisk together eggs, oil and water until well combined. • Add brownie mix and stir until batter comes together. Transfer to prepared baking dish. • Bake for 25–30 minutes, until the edges have set. Let cool to room temperature.

LAST MINUTE MAGIC IS IN THE MIX #HolidayHack: Our Fudgy Brownie Mix starts with an expert blend of premium flours—keep this pantry staple on hand as your shortcut to homemade goodness all year long!

Snickerdoodle Bundt Cake

INGREDIENTS Cake 3 Eggs

Frosting ½ cup unsalted Butter, room temperature 1 ½ cups Powdered Sugar 1 tsp Vanilla Extract 1 pinch Salt ¼ cup Heavy Whipping Cream, plus 1–2 Tbsp extra as needed

Topping

1 Tbsp Cinnamon ¼ cup Sparkling or Demerara Sugar

¾ cup Whole Milk ⅓ cup Oil 1 package Bob’s Red Mill® Classic Yellow Cake Mix 1 Tbsp Cinnamon

This cinnamon-sweet treat starts with our Classic Yellow Cake Mix. We’ve mixed an expert blend of our premium flours, so you can easily create a holiday treat with homemade goodness in every bite.

INSTRUCTIONS • Preheat oven to 325°F. Grease and flour a standard Bundt pan. ( #ProTip: We highly recommend a nonstick spray with flour included.) • In a large mixing bowl whisk together eggs, milk and oil until well combined. Add cake mix and stir until batter comes together. • Remove a quarter of the batter to a medium bowl and mix in cinnamon. • Pour half the yellow batter into the prepared Bundt pan. Top with the cinnamon batter, then top with remaining yellow batter. Use a knife or skewer to swirl in the cinnamon mixture. • Bake for 40–50 minutes, until the top bounces back to touch. Let cool in the pan for 15 minutes, then carefully unmold onto a cooling rack. • In a large mixing bowl beat butter, powdered sugar, vanilla and salt until fluffy, 8–10 minutes. Add cream and beat until incorporated. Add extra cream as needed to reach a soft, pipeable consistency. • Transfer frosting to a piping bag fitted with a medium-sized round tip. Once cake has completely cooled, pipe frosting in a back-and-forth motion to create a striped, zig zag effect. • Mix cinnamon and sparkling sugar in a small bowl and sprinkle over the cake. Makes 6–8 servings.

#HolidayHack: For foolproof holiday goodness on the fly, start with our Signature Blends Baking Mixes and make them extra special with festive frosting, peppermint or almond extract, and sprinkles!

Black Forest Cupcakes Cupcakes are the perfect treat for larger crowds—no slicing, utensils (or even plates) required! Our Decadent Chocolate Cake Mix is made with simple pantry ingredients, so you can create last-minute holiday goodness for that surprise company mixer.

INGREDIENTS Cupcakes 3 Eggs

Frosting 1 cup Unsalted Butter, room temperature 3 cups Powdered Sugar 2 tsp Vanilla Extract 1 pinch Salt

¾ cup Whole Milk ⅓ cup Oil 1 package Bob’s Red Mill® Decadent Chocolate Cake Mix ¾ cup Cherry Jam, optional

½ cup Heavy Whipping Cream 12 fresh Cherries with stems Dark Chocolate shavings, to finish

INSTRUCTIONS Cupcakes • Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners. • In a large bowl whisk together eggs, milk and oil until well combined. • Add cake mix and stir until batter comes together. Evenly divide mixture in the prepared muffin tin. • Bake for 20–25 minutes, until the tops bounce back to touch. Let cool completely. If desired, cut a small 1-inch-deep well in the center of each cupcake and fill with 1 tablespoon cherry jam.

Frosting • In a large mixing bowl beat butter, sugar, vanilla and salt until fluffy, 8–10 minutes. Add cream and beat until incorporated. • Transfer frosting to a piping bag fitted with a star tip attachment. Pipe a dollop of frosting onto each cupcake. • Finish with a cherry and shaved chocolate. Makes 12 cupcakes.

#HolidayHack: Dress up cupcakes for that caroling party with seasonal cupcake wrappers!

Holiday breaks and family get togethers call for quick, delicious breakfasts. Bring everyone to the table for quality they can taste with our Signature Blends Pancake Mixes—just add water for fluffy homemade pancakes and crisp, golden waffles in minutes.

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