After a long semester of homework, studying, and finals, I know that winter break couldn’t come soon enough. For two full weeks, we have time to do whatever we want! If you’re not traveling or spending time with family, it can be hard to fill up the time.

This past week, I crafted a list of holiday recipes to share, two from my personal cookbook and three from Fullerton Union High School students. Whether you need a cure for boredom or a last-minute present this holiday season, these recipes are a must-try. 

Beginner Level: Candy Cane Chocolate Bark

I found a similar recipe online, but it used coconut oil and white chocolate. I’ve simplified the recipe so you only need two ingredients. For this recipe, you’ll need only two ingredients: chocolate of your choice and peppermint candy canes. The exact measurements are really up to your taste, but I’ve found that 1 ½ cups of chocolate and 2-3 standard sized candy canes work best.

How to create your bark:

1. Put your candy canes in a plastic bag and crush them into small pieces with a rolling pin 
2. Melt your chocolate on the stove or in the microwave until it is a liquid consistency. 
3. Spread chocolate on a baking tray in a thin layer.
4. Sprinkle the crushed candy canes onto the melted chocolate on a plate. No need to mix anything.
5. Freeze for 2 hours.
6. Take it out of the freezer, out of your plate, and break into large pieces. 
7. Enjoy!

Intermediate Level: Hot Cocoa Cookies

Take your regular cookies to the next level with this hot chocolate twist! I found this recipe online  and I’ve copied it here for you. 

What you’ll need:

• 3 envelopes of hot cocoa mix
• ½ tsp baking soda
• 1 tsp baking powder
• 2 large eggs,
• 1 cup butter
• ¼ tsp salt
• ¾ cup brown sugar
• 6 oz chocolate chips
• 2 ¼ cup all-purpose flour
• marshmallow bits
• 2 tsp vanilla extract
• ¾ cup & 4 tbsp sugar

Instructions: 

1. In a medium bowl, whisk together hot cocoa mix, all-purpose flour, salt, baking powder, and baking soda.
2. Mix butter and sugar together just until it is light and fluffy. Then, add the egg and vanilla and beat until combined well. 
3. Once you’ve completed the second step, add the dry ingredients to the liquid ingredients. 
4. Add in the chocolate chips & marshmallow bits, then, scoop the dough into your hands making small balls. 
5. Line a baking sheet with parchment paper. Place dough balls two inches apart from each other, squish them down slightly so that they stick well. 
6. Bake for 9 minutes on 350 degrees fahrenheit, let cool, and you’re done! 

Advanced Level: Gingerbread cookies

Senior Lauren Estrada says she does not bake much, her favorite recipe during Christmas to make is gingerbread cookies, especially because it’s a great time to spend with her mom. For a classic December treat, try out her festive gingerbread cookie recipe.

What you’ll need: 

• ¼ tsp baking soda
• ½ tsp salt
• 1 tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground cloves
• ¼ tsp ground nutmeg
• ¾ cup unsalted butter
• ½ cup brown sugar
• ½ cup molasses
• 1 large egg
• 1 tsp vanilla extract

Instructions:

1. In a bowl, whisk together your dry ingredients: all-purpose-flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Set aside your mixture and wrap saran wrap over the top. 
2. Begin working on your wet ingredients. Heat your unsalted butter on a low boil or in a microwave for 30 seconds. Add that into a large bowl along with the brown sugar and beat it until it is creamy. Then, add the  molasses, large egg and vanilla extract. 
3. Slowly add fold in the dry ingredients to the wet mixture until it is smooth and easily movable. 
4. Split the dough in half and form into 2 large balls. Chill them in the fridge with saran wrap for one hour. In the meantime, preheat your oven to 350 degrees fahrenheit. 
5. Line your baking sheet with parchment paper, and roll out the dough ¼ of an inch. 
6. Use cookie cutters to cut out your favorite shapes. (Lauren’s favorite for her gingerbread cookies are Christmas trees, gingerbread men, and stars.)
7. Place cookies about 1 inch apart and bake for 8-10 minutes. 
8. Bake until they look slightly browned on the top. 
9. Let the cookies cool completely for 5-10 minutes
10.  Add icing and sprinkles. 

Mastery Level: Tres Leches

Sophomore Ada Lopez does most of her baking for friends and family during the holiday season. Her favorite treat to make is tres leches cake, a light sponge cake common in North, Central and South America. Lopez prefers making her own tres leches, finding that store-bought cakes tend to be too soggy and lack homemade flair and freshness. Test your skills with Lopez’s perfectly balanced and authentic Tres Leches cake. 

Lopez needs a clear kitchen to create her cake. “I do it by myself because I don’t like when someone is in the same kitchen as me because it distracts me. I’ll make a mistake, and I like being a perfectionist.”

What you’ll need:

• ¼ cup whole milk
• 14 oz condensed milk
• 12 oz evaporated milk
• 5 egg whites
• ¾ cup sugar
• 1 ½ cup flour
• 1 tsp vanilla
• 1 ½ cup whipped cream
• 1 tsp baking powder
• ½ cup unsalted butter

Instructions: 

1. Start by whisking together 5 egg whites until they are fluffy & airy. 
2. Add your ¾ cup of sugar slowly mixing it in until the texture is thick. 
3. Then, add all of your milks and vanilla and stir that in. 
4. Once everything is mixed in, add your flour.
5. Allow it to sit then put your mixture into the oven for 35 minutes at 350 degrees fahrenheit.
6. Take out your cake, and poke a toothpick into it to make sure it is baked all the way.
7. Leave it in the fridge overnight to soak.
8. Whip heavy cream in a stand mixer until fluffy.
9. Take the cake out, divide into two separate pieces through the middle, and fill it with whipped cream & strawberries.
10. Cover it with the whipped cream as well as strawberries.
11. Serve & enjoy!

Savory recipe: Roasted chicken thighs

Junior Juliette Aviles says one of her favorite pastimes is cooking. She has taken both culinary and restaurant classes at Fullerton. One of her favorite things to make during her holiday break is her roasted chicken thighs. Although the recipe may seem simple, Aviles’s roasted chicken thighs have a tender flavor you will remember. If you’re absolutely sick of all the sugar, or just want to try something different, try making this savory treat. “My mom wanted me to make chicken thighs instead of chicken breasts so I just invented something,” Juliette said. “I also like to pair it with tumeric rice, broccoli, and potatoes so sometimes I put in some of that.”

What you’ll need:

• Chicken thighs
• Olive oil
• Butter
• Paprika
• Garlic
• Cheyenne
• 1 Large Ziploc bag

Instructions: 

1. Clean your chicken thighs on and under the skin, making sure they’re smooth.
2. Dry your chicken thighs and rub olive oil & butter on them.
3. Put the thighs in a large ziploc bag and fill it with paprika, garlic, cheyenne, and pepper.
4. Shake the bag up and let the thighs marinate in the liquid overnight. 
5. The next day, preheat your pan to medium heat for 10-15 minutes.
6. Sear both sides of your chicken thighs to get them crispy.
7. Once the thighs are seared, preheat your oven to 350 degrees fahrenheit. 
8. Put them in a glass dish for 20 minutes and make sure to check them every so often.
9. Take out & enjoy!