Candy Cane Cookies from Sunset Magazine

The internet is a miracle. I absolutely had to find the recipe for these cookies, originally printed in an old Sunset magazine cookbook that my mom has on her shelf. Only a few minutes of searching and they turned up: unmistakable two-toned sugar cookies, delicately peppermint-flavored. This year I want to make a batch and use them for peppermint ice cream sandwiches.

Sausage, Potato, and Kale Soup from The Pioneer Woman

I feel like I make soup every other day this time of year, and this is one that I always go back to. With earthy red potatoes and seasonally-appropriate shredded kale, it’s both hearty and flavorful – and you can easily substitute Field Roast for the Italian sausage for an equally delicious vegetarian soup. I usually take it a little easier on the dairy in this one, using maybe one and a half to two cups each of milk and half-and-half. Not quite as heavy, but just as delicious.

Gingerbread apple upside-down cake from Smitten Kitchen

Okay, this one is borderline autumnal, but most of December is technically still autumn, isn’t it? Besides, gingerbread cake just screams Christmas. This would be so tasty with whipped cream, ice cream, ricotta and honey, or even creme fraiche – and a big cup of black coffee, of course.

Cinnamon Roll Pancakes from The Recipe Critic

Just look at the picture. I have nothing to add.

Crispy cardamom sugared bacon from How Sweet It Is

I know that the whole bacon fad is passé, but I hope that means we can go back to just enjoying bacon because it’s delicious. And I can think of no better way to do so than to coat it in brown sugar and spices. ‘Tis the season to indulge, right? And you’d definitely get some bonus presents if you left this out alongside Santa’s milk and cookies.

Classic Eggnog from Simple Bites

Okay, I’m including this one at the urging of my eggnog-obsessed boyfriend because I’m not actually all that into the stuff (except in lattes and ice cream… lordy). But if you’re going to make this creamy concoction, this recipe is a great place to start, with instructions for a non-raw version, an egg white version and a non-alcoholic version.