November 19, 2018
Celebrate the Holidays with Sweets from Across the Globe!
Celebrate the Holidays with Sweets from Across the Globe! Posted by ShopRite Team
This holiday season, show off your festive spirit with sweets and treats from around the globe! Scroll down for recipes like classic gingerbread, biscotti and more!

Gingerbread Cakes feat WP Powdered Sugar FINAL

Germany: Gingerbread Cakes

Ingredients

  • 1/2 cup Wholesome Pantry Organic cane sugar
  • 1 stick (1/2 cup) Wholesome Pantry unsalted butter
  • 1 Wholesome Pantry egg
  • 1 cup molasses
  • 2 1/2 cups ShopRite all-purpose flour
  • 1 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp salt
  • 1/2 cup Wholesome Pantry unsweetened applesauce
  • 1 cup hot water

Directions

  1. Preheat oven to 350 degrees and spray a mini bundt pan with cooking spray. Set aside.
  2. Beat together sugar and butter until light and fluffy, then beat in the egg and molasses until fully combined. Stir in the flour, baking soda, salt, cinnamon, ginger, and cloves until just mixed. Then, carefully whisk in water and applesauce until mixture is smooth.
  3. Pour into prepared mini bundt pan cavities and bake for 20-25 minutes or until a toothpick inserted into a cake comes out clean.
Raspberry Chocolate Swirl Babka feat Finlandia Butter and WP Preserves FINAL

Poland: Raspberry Dark Chocolate Swirled Babka

Ingredients

For the Dough:

  • 1 cup Milk, warmed to 90 degrees
  • 1 Tbsp Wholesome Pantry Organic Cane Sugar
  • 2 1/4 tsp Active Dry Yeast
  • 3 cups ShopRite All Purpose Flour
  • 2 Wholesome Pantry Eggs
  • 2 tsp ShopRite vanilla extract
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 4 Tbsp Finlandia unsalted butter, at room temp

For the Filling:

  • ½ cup dark chocolate chips
  •  ½ cup Wholesome Pantry Raspberry Preserves

Directions

For the Dough:

  1. Sprinkle the Yeast and 1 tbsp sugar over the warm milk and allow the yeast to foam for 5 - 10 minutes. In a large bowl of a stand mixer, combine flour, salt and remaining sugar.
  2. Once yeast mixture is foamy, add to the mixing bowl and begin mixing on lowest setting, using the dough hook attachment. Whisk in Eggs, Vanilla and sugar until combined.
  3. Start adding in the butter, one tablespoon at a time, mixing into dough completely before adding the next tablespoon. Once all butter has been added, knead/mix for an additional 5 minutes on medium until dough is smooth and elastic.
  4. Lightly butter/grease a large, clean bowl, transfer the dough, rolling it around to coat dough on all sides. Cover with plastic wrap and refrigerate to rise overnight.
  5. When ready to bake, line a 9" x 5" loaf pan with parchment paper.
  6. Remove dough from fridge and let come to room temperature, approximately 30-60 minutes. Transfer the dough to a lightly floured surface, punch down and roll into approximately an 18 - 15 inch rectangle.
  7. Spread the preserves over dough, leaving about 1/2 inch border on all sides. Sprinkle evenly with dark chocolate chips.
  8. Starting with the short end, steadily and evenly roll the dough up, sealing the edge. Using a sharp knife, cut dough in half, lengthwise. Turn dough, cut side up, and place beside each other.
  9. Gently twist dough halves over each other, keeping the cut side up and seal/pinch dough to seal at end. Gently transfer dough to the prepared, parchment lined loaf pan.
  10. Cover and let rise for an additional 60-90 minutes, or until the dough has doubled again. While dough is rising. preheat oven to 350°F. Bake babka for 45 - 55 minutes, covering the dough with foil for the last 20 minutes.
  11. Brush a few tablespoons of preserves over the top of the warm babka and sprinkle with additional dark chocolate, if desired. Allow to cool in pan for 15 minutes before removing to a cooling rack to completely cool.
Biscotti feat WP Pistachios FINAL

Italy: Pistachio, Orange and Cranberry Biscotti

Ingredients

  • 3 ½ cups ShopRite all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup (1 stick) Wholesome Pantry butter, softened to room temp
  • ¾ cup Wholesome Pantry Organic Cane sugar
  • ¼ cup packed Wholesome Pantry brown sugar
  • 3 Wholesome Pantry eggs
  • ½ tsp vanilla
  • ½ tsp orange extract
  • 1/3 cup chopped Wholesome Pantry Pistachios
  • ¼ cup Wholesome Pantry dried cranberries

Directions

  1. Preheat oven to 350 degrees and line one large cookie sheet with parchment paper. In a large bowl, mix flour, baking powder, salt, pistachios and cranberries. Set aside.
  2. In the bowl of your stand mixer (or a large bowl with a hand mixer) beat butter and sugars until pale and fluffy, a full three minutes. Beat in eggs, one at a time, being sure to incorporate each one completely before adding another. Beat in vanilla and orange extracts and scrape down the sides of the bowl as needed.
  3. On the slowest speed possible, mix flour mixture into butter mixture until dough comes together.
  4. Divide dough in half and shape into two logs, approximately 9 inches long. Pat each log down so that it is only about 1 1/2 inch high. Place logs on prepared cookie sheet with at least 2 inches of space between for spreading.
  5. Bake at 350 for 35 minutes, or until the top just begins to crack and brown. Let cool for 10 minutes before removing to a cutting board. Using a large serrated knife, cut logs on the diagonal into slices roughly 1 inch thick.
  6. Place sliced cookies back onto the baking sheet and bake for an additional 12-15 minutes or until completely dry in the center. Let cool on wire rack.
  7. Optional: drizzle with melted white chocolate
Peppermint Mocha Biscotti feat Ghiradelli Peppermint Bark FINAL

Peppermint Mocha Biscotti

Ingredients

  • 3 cups ShopRite all-purpose flour
  • ½ cup ShopRite cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup (1 stick) Wholesome Pantry butter, softened to room temp
  • ¾ cup Wholesome Pantry Organic Cane sugar
  • ¼ cup packed Wholesome Pantry brown sugar
  • 3 Wholesome Pantry eggs
  • ½ tsp vanilla
  • ½ tsp peppermint extract
  • 1/2 cup chopped Ghiradelli Peppermint Bark

For topping:

  • Melted dark chocolate
  • ½ cup finely chopped Ghiradelli Peppermint Bark

Directions

  1. Preheat oven to 350 degrees and line one large cookie sheet with parchment paper. In a large bowl, mix flour, cocoa powder, baking powder, salt, and chopped peppermint bark. Set aside.
  2. In the bowl of your stand mixer (or a large bowl with a hand mixer) beat butter and sugars until pale and fluffy, a full three minutes. Beat in eggs, one at a time, being sure to incorporate each one completely before adding another. Beat in vanilla and peppermint extracts and scrape down the sides of the bowl as needed.
  3. On the slowest speed possible, mix flour mixture into butter mixture until dough comes together.
  4. Divide dough in half and shape into two logs, approximately 9 inches long. Pat each log down so that it is only about 1 1/2 inch high. Place logs on prepared cookie sheet with at least 2 inches of space between for spreading.
  5. Bake at 350 for 35 minutes, or until the top just begins to crack and brown. Let cool for 10 minutes before removing to a cutting board. Using a large serrated knife, cut logs on the diagonal into slices roughly 1 inch thick.
  6. Place sliced cookies back onto the baking sheet and bake for an additional 12-15 minutes or until completely dry in the center. Let cool on wire rack.
  7. For topping, dip half of biscotti in dark chocolate, then sprinkle with chopped peppermint bark.
Pesto Brioche feat Finlandia Butter and SRTC Pesto FINAL

France: Pesto Swirled Brioche Loaf

Ingredients

For the Dough

  • 1 envelope (2 1/4 tsp) active dry yeast
  • 200g (200ml) Wholesome Pantry milk, warmed to 90  degrees
  • 2 Tbsp Wholesome Pantry Organic cane sugar
  • 3 2/3 cups ShopRite all-purpose flour
  • 1/4 tsp salt
  • 2 Wholesome Pantry eggs, at room temp
  • 6 tbsp Finlandia salted butter, at room temp

For the filling:

  • 1 jar ShopRite Trading Company Pesto
  • ¼ cup ShopRite crumbled goat cheese
  • For topping
  • 1 Wholesome Pantry egg
  • 1 tbsp water

Directions

  1. Combine yeast, milk and 1 tbsp sugar in a small bowl. Let sit until it foams, about 10 minutes
  2. In the bowl of a stand mixer fitted with the dough hook, mix together flour, salt and the other 1 tbsp sugar. Add the eggs and yeast mixture to the mixing bowl and mix on the low settomg for 2-3 minutes, or just until the dough starts to take shape. Increase the mixer speed to medium and mix/knead for an additional 10 minutes, until the dough is soft and smooth.
  3. Reduce the mixer speed to low, and add the butter 1 tbsp at a time, ensuring that it is fully incorporated into the dough before adding another piece, mixing for about an additional 5 minutes. Once the butter is fully incorporated, increase the mixer speed to medium, and mix for an additional 5 minutes or until the dough is very soft and smooth and comes away from the mixing bowl.
  4. Shape dough into a ball and transfer to a large bowl oiled with olive oil or cooking spray. Turn the dough over once so it is coated in the oil, then cover tightly with plastic wrap. Place in the fridge to rise overnight.
  5. When you’re ready to bake, preheat the oven to 400 degrees and oil a cast-iron pan. Set aside.
  6. Turn out the dough onto a lightly floured surface. Roll the dough out into a 16" x 24"rectangle. Spread pesto evenly over the dough, leaving a ½ border on all sides. Sprinkle with goat cheese, then roll the dough up, jelly roll style, until you get a long log. Then, using a sharp knife, cut dough in half lengthwise. Rotate the halves 90 degrees so that the filling/cut side is facing upwards. Gently twist the two halves around each other, making a braided look. Once twisted, shape dough into a circle and gently place in prepared cast iron pan.
  7. Cover lightly with plastic wrap, and leave in a warm place to rise for another 30-40 minutes. Combine egg and water to make an egg wash, then brush the dough with it. Bake for 25-30 minutes, then cover with foil and bake an additional 20 minutes or until golden brown. Let cool slightly before serving.
Walnut Cinnamon Rugelach feat Diamond Nuts and SR Crescent Rolls FINAL

Israel: Rugelach Cookies

Ingredients

  • 1 can ShopRite refrigerated crescent roll dough
  • 2 tsp ground cinnamon
  • ½ cup Wholesome Pantry organic cane sugar
  • 2 tbsp Wholesome Pantry unsalted butter, melted
  • 1/3 cup(s) Diamond chopped walnuts
  • 1 item(s), large egg white(s), lightly beaten with a pinch of salt

Directions

  1. Preheat oven to 375°F and line a large cookie sheet with parchment paper. In a small bowl, mix sugar and cinnamon and set aside.
  2. On a lightly floured surface, unroll crescent dough and gently pinch/press perforations and seams together. Dust the top with a little more flour, then gently roll out to an 8- X 16-inch rectangle.
  3. Brush dough with melted butter, then sprinkle with cinnamon sugar mixture and chopped walnuts
  4. Gently roll dough lengthwise into a long log. Cut, using a sharp knife, into 1 inch pieces. Place these on prepared baking sheet. Brush with a little more melted butter and sprinkle with a bit more cinnamon sugar and crushed walnuts. Bake until golden, approximately 10-12 minutes
WP Coffee and SR Peppermint Cookies Holiday Scene FINAL

United States: Peppermint Mocha Brownies

Ingredients

For the brownies:

  • 14 ShopRite Peppermint Crème Sandwich Cookies
  • ¾ cup dark chocolate chips
  • 4 tbsp Wholesome Pantry coconut oil
  • ¾ cup Wholesome Pantry Organic Cane sugar
  • ¼ cup Wholesome Pantry Organic brown sugar
  • 2 Wholesome Pantry eggs
  • 1 ¼ tsp ShopRite vanilla extract
  • ¾ tsp peppermint extract
  • ½ tsp salt
  • 1 tbsp ShopRite cocoa powder
  • ⅔ cup ShopRite all-purpose flour
  • ½ cup white chocolate mint chips

For the topping

  • 1/3 cup white chocolate peppermint chips
  • 6 ShopRite Peppermint Crème Sandwich cookies, roughly chopped
  •  

Directions

  1. Preheat oven to 350ºF. Line an 8x8” baking pan with aluminum foil, then place sandwich cookies on the bottom in an even layer. Set aside.
  2. In a medium bowl, whisk together flour, salt and cocoa powder.
  3. Place the chocolate and coconut oil in a large microwave safe bowl and microwave for 30 seconds intervals, stirring in between each session until chocolate and oil are melted and smooth. Stir in both sugars, then whisk in the eggs. Stir in the vanilla and peppermint extracts.
  4. Add the flour mixture to the chocolate mixture and stir gently until only a bit of the flour mixture is visible. Fold in the mint chips, then pour the batter over the cookies in the prepared pan.
  5. Bake in preheated oven for about 30 minutes or until a toothpick comes out with moist crumbs attached. Cool brownies completely.

 

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