These tasty holiday treats will surely stop Santa in his tracks this year! Don’t let baking intimidate you and keep you from making Santa’s “Nice List.” These recipes are surprisingly simple to make and can ALL be baked on your Bull BBQ! Convert your Bull grill into an oven by using Bull’s 15-inch Pizza Stone. Step it up this year and leave these sweet and savory treats for Kris Kringle, and I guarantee you will find that present you have been wishing for under your tree!
On the desert menu this week – Toasted Buttered “Sweet Heat” Pecans, Eggnog Cookies, and Almond Macaroons topped with Nutella. Depending on your craving this holiday season, the perfect combination of these savory and sweet treats will bring extra cheer to your festivities.
One of my favorite snacks to nosh on is homemade toasted pecans tossed in Bull’s Sweet Heat Dry Rub. With only three ingredients, this simple recipe is the perfect snack for your cocktail party. Place in a small mason jar with a ribbon, and these nuts make a wonderful gift for your loved ones. If pecans are not your favorite, try using walnuts or almonds! Better yet, triple the gift of giving and make all three for your family and friends!
As a child, I wasn’t a huge fan of eggnog. Maybe because there was brandy added to it?! As I have grown up into an adult, I have acquired a taste for this sweet, creamy-dairy based “milk punch.” Recently, I tasted some of the best locally made eggnog at an ice cream shop. It wasn’t pasteurized, and therefore the shelf life is shorter, but I guarantee this won’t be a problem. Before heading to a commercial supermarket, I highly suggest asking your local “mom and pop shops” if they carry eggnog. A better quality product will make a tastier cookie. The Bull Hardwood Rolling Pin allows you to roll each cookie ball out with ease, and into a perfect round shape. I even use the end of the Bull rolling pin to push down on each scoop of cookie dough, flattening it out to the perfect shape. It even includes silicone rings to make an ideal 1/8th of an inch pie crust! A twist of traditional sweets, these eggnog cookies will have Santa leaving extra treats in your stocking this year!
To ring in the new year, this simple 6-ingredient cookie does not disappoint. These bite sized cookies are packed with sweetness. The drizzled nutella on top balances out all the flavors, making the almond macaroon one of my go-to recipes for the holidays.
The countdown has begun and the final rush has started. While we are all in a race to finish wrapping gifts and decorating for our holiday parties, remember to take a moment to pause to give our loved ones a big holiday hug and kiss. The best present of all is embracing the familiar, warm arms of our family and friends and appreciating having them next to us this holiday season. In my opinion, love is the best gift around. May this holiday and new year bring your good health, lots of happiness, and unconditional love. From all of us at Bull Outdoor Products, Happy Holidays!
Chef’s Notes: Make sure to rotate the cookies and nuts at the halfway mark, closing the lid back down as quickly as possible, to assure equal baking.
- 1 pound pecan halves
- 3 tablespoons Bull Sweet Heat Dry Rub
- ½ cup butter
- Place the Bull 15-inch pizza stone on top of Bull Grill. Close lid and turn knobs to low medium to preheat grill to 300 degrees.
- Melt butter in microwave.
- Add the Bull Sweet Heat Dry Rub and pecans and toss.
- Place onto a baking sheet lined with parchment paper and place on top of the pizza stone and close the lid and bake for 15 to 20 minutes.
- Make sure to watch the heat and adjust dials to maintain 300 degrees.
- Once done, remove from sheet and allow to cool. Enjoy!
- For the Cookie Dough:
- 1 (17.5 ounce) package sugar cookie mix
- 1 large egg
- ½ cup melted butter
- 2 tablespoons eggnog
- ½ cup cinnamon sugar
- Parchment Paper
- For the Glaze:
- 1 cup powdered sugar
- ¼ teaspoon freshly grated nutmeg
- 2 tablespoons eggnog
- Place the Bull 15-inch pizza stone on top of Bull Grill. Close lid and turn knobs to medium to preheat grill to 350 degrees.
- With a blender, mix together the sugar cookie mix, egg, melted butter and eggnog.
- With a tablespoon or metal scoop, drop the cookies onto a parchment lined baking sheet.
- Using the bottom of the Bull rolling pin, slightly flatten the cookie and dip into cinnamon sugar.
- Place the baking sheet on top of the pizza stone and close the lid and bake for 10 minutes, until lightly browned.
- Make sure to watch the heat and adjust dials to maintain 350 degrees.
- Once done, remove from sheet onto a baking rack and allow to cool.
- While cookies are cooling, whisk together the powdered sugar, nutmeg and eggnog.
- To avoid a mess, transfer the cooled cookies on a baking wire rack and place onto a baking sheet lined with parchment paper.
- Transfer the glaze into a small, freezer plastic bag, removing air from top of bag and seal close.
- Cut the corner tip off one end and pipe the glaze on top of the cookies.
- Place the cookies on decorative holiday plate and serve with your finest brandy!
- 1 (14-ounce) package sweetened flaked coconut
- ¾ cup sweetened condensed milk
- ¼ teaspoon almond abstract
- ½ teaspoon salt
- 24 whole, unblanched almonds
- ½ cup nutella, slightly melted
- Place the Bull 15-inch pizza stone on top of Bull Grill. Close lid and turn knobs to medium to preheat grill to 350 degrees.
- In a large bowl, stir together the flaked coconut, condensed milk, almond abstract and salt.
- With a greased tablespoon or metal scoop, drop the cookies onto a parchment lined baking sheet.
- Press an almond into the top of each cookie.
- Place the baking sheet on top of the pizza stone and close the lid and bake for 15 minutes, until lightly browned. Be careful to keep an eye on these so they do not burn.
- Make sure to watch the heat and adjust dials to maintain 350 degrees.
- Slightly melt the nutella in the microwave using a heat resistant bowl, for about 30 seconds.
- Transfer the softened nutella into a small, freezer plastic bag, removing air from top of bag and seal close.
- Cut the corner tip off one end and pipe the melted nutella on top of the macaroons.
- Serve on a decoratie dish and serve alongside homemade hot chocolate, and you will have all the kids and adults coming back for more!
♥ Chef Amy
