Happy Holidays from JK Creative - A Collection of Festive Recipes

As the year winds down and the holiday lights begin to glow, we wanted to take a moment to say thank you - for inspiring us, collaborating with us, and being part of the JK Creative community. Every project, event, and conversation this year has filled us with gratitude and joy.

This year we’re sharing a collection of festive recipes - ones that bring comfort, creativity, and connection. From cozy classics to crowd-pleasing favorites, these dishes are our way of saying cheers to another year of collaboration, creativity, and community.

So pour yourself a cup of something warm, gather with the ones who make your season bright, and enjoy a taste of the holidays from all of us at JK Creative.

Jump to Recipes in this post:

Blueberry Snow Martini | Spiked Hot Chocolate | Pesto Puff Pastry Christmas Trees | Deviled Egg Christmas Trees | Garlic Parmesan Duchess Potatoes | Bacon Wrapped Asparagus Bundles | Creamy Cranberry Pie | Salted Honey Pistachio Cookies

Recipe from ThirstyTales.com

Blueberry Snow Martini Cocktail

Equipment

• Cocktail shaker

• Strainer

• Jigger

• Muddler

• Martini glass

Ingredients

• Fresh blueberries: About 1/2 cup.

• Vodka: 2 ounces something smooth.

• Blue curacao: 1 ounce for that vibrant color.

• Lemon juice: Just a teaspoon for a zesty kick.

• Simple syrup: 1 ounce to sweeten things up.

• Ice cubes: For shaking and chilling the drink.

Instructions

1. Muddle blueberries: Place them in the bottom of your shaker and crush with the muddler.

2. Add vodka, blue curacao, lemon juice, and simple syrup.

3. Fill the shaker with ice: This cools everything down.

4. Shake well: Do this for about 15 seconds until it’s well-mixed and chilled.

5. Strain into a martini glass.

---

Recipe from ACoupleCooks.com

Spiked Hot Chocolate

Ingredients

• 3 tablespoons cocoa powder

• 2 cups 2% milk

• 3 tablespoons sugar

• ¼ teaspoon vanilla extract

• 1 pinch cinnamon

• ¼ cup (1 ½ ounces) semisweet or dark chocolate chips*

• 2 ounces (¼ cup) aged or dark rum, bourbon, or Baileys Irish Cream or 1.5 ounces (3 tablespoons) Creme de Menthe or peppermint schnapps*

Instructions

1. Place a saucepan over medium heat. Add the cocoa powder and ¼ cup of the milk and whisk until the cocoa powder is mostly integrated. Whisk in the remaining milk until smooth. Add the remaining ingredients and heat over medium heat until the chocolate is melted, about 2 minutes. Do not boil.

2. Stir in the alcohol. Serve immediately, garnished with whipped cream or marshmallows.

Recipe from DishedByKate.com

Pesto Puff Pastry Christmas Trees

Ingredients

• 2 sheets of puff pastry

• 1/2 cup basil pesto

• 1/2 cup grated mozzarella cheese

• 1/4 cup grated parmesan cheese

• 1 egg, whisked (for the egg wash)

• 1 tablespoon hot honey sauce

• 2 teaspoons red pepper flakes

Instructions

1. Spread pastry with pesto and cheese. Heat your oven to 360F/180C and line an oven tray with parchment paper. Roll out a sheet of puff pastry on a clean, flat surface. I like to roll it out on the paper it tends to come rolled in, for ease. Spread the basil pesto all over the pastry, getting as close to the edges as you can. Scatter the mozzarella and parmesan evenly over the pesto.

2. Slice into strips. Place the second sheet of puff pastry on top of the pesto and cheese-topped sheet, and press down with your hands to seal it in place. You can use a rolling pin to gently flatten it too if you like. Use a sharp knife, or a pizza cutter, to cut 1″/2.5cm strips down the long side of the pastry rectangle (so you end up with more short strips, rather than long ones). Leave a 2″/5cm strip at one end, so that you can cut out pastry star toppers for your trees.

3. Fold the Christmas trees. Pick up a strip of layered pastry, and carefully fold it over itself four times, to form a rough triangle shape. Press a skewer through the pastry tree and place it on the lined oven tray. Repeat with the rest of the strips, then use a mini star cutter to cut out little star toppers for the trees. Skewer the stars onto the tops of the pastry trees, and set them on the tray.

4. Bake the trees. Brush the trees with egg wash, then transfer them to the oven for 15 minutes, or until they look super golden and crispy. Remove from the oven, then drizzle with the hot honey and scatter with the red pepper flakes if you’re using them. Serve while hot and crispy.

---

Recipe from Chefify.net

Deviled Egg Christmas Trees

Equipment

• Piping bag with star tip

• Mixing bowl

• Pot for boiling eggs

Ingredients

• 12 large eggs hard-boiled and peeled

• 1/3 cup mayonnaise

• 1 tbsp Dijon mustard

• 1/4 cup steamed spinach blended into paste

• salt and pepper to taste

• pomegranate seeds, chopped peppers, olives for garnish

Instructions

1. Hard boil the eggs, then peel and cut in half. Remove yolks and set whites aside.

2. Blend yolks with mayonnaise, mustard, spinach, salt, and pepper until smooth and green.

3. Spoon the mixture into a piping bag fitted with a star tip.

4. Pipe filling into egg whites in a swirling motion to resemble a Christmas tree.

5. Top with garnishes to look like ornaments and stars.

6. Chill before serving to help set the filling.

Recipe from CookingClassy.com

Garlic Parmesan Duchess Potatoes

Ingredients

• 2 1/2 lbs Yukon gold potatoes , peeled and diced into 1 1/2-inch portions

• Salt and freshly ground black pepper

• 6 Tbsp butter , divided

• 4 cloves garlic , finely minced

• 3 - 4 Tbsp half and half

• 1/2 cup (slightly packed) finely shredded parmesan cheese

• 4 large egg yolks

• Minced fresh parsley , for garnish (optional)

• Finely grated parmesan , for serving (optional)

Instructions

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Boil potatoes: Add potatoes to a large pot. Cover with cold water (covering the potatoes by about 1 - 2 inches) and season with 1 Tbsp of salt. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover pot with lid and allow to simmer until very tender, about 15 - 20 minutes (they should nearly fall apart when pierced). Drain potatoes well.

3. Saute garlic in butter: Meanwhile, dice 4 Tbsp of the butter into 1 Tbsp pieces and add to a small saucepan. Melt over medium heat then add garlic and saute until lightly golden and softened, about 1 - 2 minutes. 

4. Stir in half and half: Remove from heat, stir in 3 Tbsp of the half and half then pour mixture into a small bowl (so the garlic doesn't burn) and set aside.

5. Mash potatoes: Pour drained potatoes into a large mixing bowl. Mash well with a potato masher until there are no longer any lumps (or press through a potato ricer). 

6. Stir in cheese and butter mixture: Stir in parmesan cheese and warm butter/garlic mixture with a wooden spoon and season with salt and pepper to taste. 

7. Blend in yolks: Let mixture cool a few minutes then quickly stir in egg yolks one at a time with a wooden spoon. At this point if mixture is very thick you can add remaining 1 Tbsp half and half if needed.

8. Pipe into domes: Transfer mixture to a large piping fitted with a large star tip that's about 3/4 inch wide at tip (or you can just spoon mounds onto baking sheet vs. piping). Pipe into 12 mounds spaced evenly apart, about 2 1/2-inches wide by 2 1/2-inches tall. Gently brush with remaining 2 Tbsp butter, melted.

9. Bake: Bake in preheated oven until golden brown, about 16 - 19 minutes. Serve immediately garnished with parsley and parmesan if desired.

---

Recipe from FoxAndBriar.com

Bacon Wrapped Asparagus Bundles

Ingredients 

• 7 slices bacon regular thin bacon, NOT thick cut, works best

• 12 ounces asparagus

• 2 tsp olive oil

• fresh ground pepper

• kosher salt

Instructions 

1. Preheat oven to 425 degrees F. Line a baking sheet with foil for easy cleanup, and fit baking sheet with a rack.

2. Snap off woody ends of asparagus. Toss asparagus with olive oil, season it lightly with salt and pepper.

3. Group together asparagus in bunches of 3-5 spears. Wrap the bunches in a piece of bacon, starting at near the bottom of where the asparagus crown ends. Wrap the bacon around the bundle of asparagus, working toward the end of the spears. Leave the very ends of the spears sticking out.

4. Arrange asparagus bundles on the rack, top with fresh cracked black pepper if desired.

5. Place baking sheet on the upper rack in the oven, and bake for 10-15 minutes, or until bacon is crisp and asparagus is tender.

Recipe from ColeyCooks.com

Creamy Cranberry Pie

Ingredients

For the Crust

• 2 cups gingersnap cookie crumbs *see note

• 6 tablespoons unsalted butter melted

• 3 tablespoons light brown sugar

• ¼ teaspoon salt

For the Filling

• 12 ounce fresh cranberries or frozen cranberries (1 package), about 3 cups

• 1½ cups granulated sugar divided

• 3 large eggs

• 2 large egg yolks

• 2 teaspoons Meyer lemon zest finely grated, OR 1 teaspoon orange zest and 1 teaspoon lemon zest

• ½ cup fresh Meyer lemon juice OR ¼ cup orange juice and ¼ cup lemon juice

• ⅛ teaspoon kosher salt

• ¾ cup unsalted butter (1½ sticks) room temperature, cut into pieces

• Fresh whipped cream for serving

• Sugared cranberries for garnish (optional)

Instructions

Make the Crust:

1. Preheat oven to 350℉.

2. Add gingersnap cookie crumbs, butter, brown sugar and salt to a food processor. Pulse until the crumbs are moistened, then transfer to a deep 9-inch pie dish. Use a measuring cup to press the crust firmly into the bottom and up the sides of the dish.

3. Bake for about 12-13 minutes or until crisp and slightly darker. If the crust falls off the sides, use the measuring cup to gently press it back into place while still hot. Let cool.

Make the Filling:

1. Add cranberries, 1 cup granulated sugar, and ¼ cup water to a saucepan over medium-high heat. Bring up to a boil, then reduce to a simmer and cook until the berries burst open and the mixture thickens, about 15-20 minutes. The texture should resemble cranberry sauce.

2. Puree in the food processor (or blender) until it's as smooth as possible. This may take a good 3-4 minutes. *Use caution blending hot liquids.

3. Add the eggs, egg yolks, Meyer lemon zest (or orange/lemon zest), Meyer lemon juice (or orange/lemon juice), salt, and remaining ½ cup sugar to the food processor and pulse a few times to combine.

4. Scrape the mixture into a heatproof bowl set over a saucepan of simmering water (don't let the bowl touch the water) at about medium heat. Stir the mixture constantly with a rubber spatula until it thickens up like a curd and nicely coats the back of a spoon, about 15-20 minutes, or until a candy thermometer reaches 165℉. Don't rush this step - it's essential to getting the filling to set up.

5. Remove the pan from the heat. Set a fine meshed strainer over a bowl, then pour the curd through. Press with a rubber spatula to make sure you get as much of the curd through as possible while leaving the bits of cranberry skin and coagulated egg in the strainer. Let cool until just barely warm.

6. Beat the curd with an electric mixer on medium-high speed, adding softened (very important) butter one piece at a time. Be sure each piece of butter is fully incorporated before adding in the next.

7. Continue beating the curd until all of the butter has been incorporated and it looks a few shades lighter in color, about 6 minutes.

8. Pour the curd into the prepared crust and smooth out the top. Gently bang the pie dish on the counter to remove any air bubbles, then chill until firm, at least 8 hours or overnight is best.

9. Pie can be made 2 days ahead. Cover and keep chilled until ready to serve.

To Serve: Top the pie with sugared cranberries right before serving. Serve with fresh whipped cream on the side.

---

Recipe from RecipeYumm.com

Salted Honey Pistachio Cookies

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened

• ½ cup granulated sugar

• 1/3 cup honey

• 1 large egg

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup shelled pistachios, coarsely chopped

For the Topping:

• 1 tablespoon coarse sea salt

• 2 tablespoons honey (optional, for drizzling)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream Butter and Sugar: In a large bowl, beat the butter and sugar together until light and fluffy.

3. Add Honey and Egg: Mix in the honey, egg, and vanilla extract until fully incorporated.

4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.

5. Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

6. Fold in Pistachios: Gently fold in the chopped pistachios until evenly distributed in the dough.

7. Shape the Dough: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.

8. Flatten the Dough: Gently press each dough ball with the back of a spoon to flatten slightly.

9. Bake: Bake the cookies for 12-15 minutes, or until the edges are golden brown.

10. Cool: Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

11. Sprinkle Salt: While the cookies are still warm, sprinkle the coarse sea salt over the top of each cookie.

12. Drizzle Honey (Optional): For added sweetness, drizzle a little honey over the cookies once they are cool.