21 Rainbow Recipes to Add a Little Color to Your Desserts

Christmas Appetizer Ideas

Bacon Pastry Twists with Beer Cheese

While cradling a cocktail in one hand, an easy-to-grab appetizer is essential. These flaky, cheesy bacon twists are both easy and delicious to dunk in a three-cheese beer dip. (via Brit + Co)

Sun-Dried Tomato Pesto Bites

A red and green holiday treat without sugary sprinkles? Count us in. These phyllo shells are filled with whipped pesto cream cheese and topped with basil and sun-dried tomatoes for some yummy Christmas food. (via Well Plated by Erin)

Cranberry Goat Cheese Balls

These cranberry goat cheese balls are the perfect balance of salty and sweet — a definite crowd-pleaser for any Christmas dinner! (via Chef Genevieve)

Holiday Crostini Trio

Spread avocado, mascarpone, and provolone onto toasted baguette slices for a tasty appetizer, and top away for three versatile holiday food ideas that will please any palate at your holiday party. (via The Baking Fairy)

Honey Almond Baked Brie

Add this this gooey, sweet, and salty baked brie to your Christmas dinner menu and guests will gather around it like it's a fireplace on a cold day. (via The Seasoned Mom)

Christmas Food Ideas For Side Dishes

Sesame Shrimp Pastry Puffs

The seafood lover in your home will be elated to munch on these sweet and umami-rich (thanks to the oyster sauce) sesame shrimps blanketed in buttery puff pastry. You'll definitely want to add this dish to your best Christmas recipes list! (via Brit + Co)

Cheesy Sweet Potato Gratin

This savory combination of sage, gruyère cheese, and heavy cream is here to make sweet potato casserole even more indulgent. This is definitely one of our favorite Christmas dinner ideas. (via Brit + Co)

Healthy Butternut Squash Salad

Fill your guests' bellies with the seasonal flavors of butternut squash, apple cider, and pecans. The bacon is just the icing on the cake, so to speak. (via Sarah Anderson for Brit + Co)

Romanesco Christmas Trees with Parmesan "Snow"

Turn Romanesco broccolis into snow-capped trees with just six ingredients in this healthy yet cheesy dish for your next party. (via Brit + Co)

Slow Cooker French Onion Soup

Nothing will warm you to your toes quite like a good soup, and whipping one up in the slow cooker can save you time, mess, and energy. This French onion creation is a perennial favorite. (via Brit + Co)

Waffle Iron Latkes

These latkes make the perfect addition to any celebration, and the best part is how easy they are! From an apple butter topping to pomegranate and Greek yogurt, there's something for everyone. (via Brit + Co)

Cornmeal Biscuits with Cheddar, Chives, and Jalapeños

These slightly spicy biscuits are ideal for soaking up all that gravy goodness. (via Brit + Co)

Taco Salad

Okay, you might be thinking, "why in the world would someone serve taco salad at Christmas?" But hear us out – this recipe is full of delicious veggies, and it's just brimming with color. Keep things red and green to stay festive, or go all-out with every color of the rainbow. (via The Girl on Bloor for Brit + Co)

Crispy Leaf Potatoes with Rosemary Butter

If ever there were a bulletproof case for buying a mandoline, it's these potatoes, which are sliced chip-thin, layered upright in a baking dish, and gloriously bathed in salty rosemary butter. (via Rasa Malaysia)

Cozy Pumpkin Curry

If you're looking for vegan Christmas recipes, look no further than this warming, insanely delicious, and seasonal pumpkin curry. Just leave out the fish sauce to make it fully plant-based! (via Sarah Anderson for Brit + Co)

5-Ingredient Christmas Salad

A complicated salad is the last thing you need to worry about when picking out Christmas dinner recipes. This palate-cleansing dish is simply butter lettuce, pomegranate seeds, and a white wine vinaigrette. (via My Kitchen Love)

Main Dish Ideas For A Christmas Feast

If you're tasked with cooking the bird this holiday season, look no further than this foolproof roast turkey recipe. (via Brit + Co)

Beef Short Ribs with Vegetables

Make a statement with a delicious short rib recipe that's cozy, filling, and features an unbelievable wine sauce. Everyone will be talking about it until next Christmas. (via Baldacci Family Vineyards for Brit + Co)

Cranberry Glazed Turkey

Make your turkey extra-special with a delicious cranberry-pomegranate glaze everyone is sure to adore. (via Sarah Anderson for Brit + Co)

Roasted Chicken with Carrots

For a Christmas dinner or otherwise, every home cook needs a roast chicken recipe in their back pocket. Start with this step-by-step recipe, which shows you how to stuff, truss, roast, and baste the bird until juicy and golden brown. (via Simply Recipes)

Prosciutto-Wrapped Pork Loin with Apple and Rice Stuffing

This dish combines a classic holiday side with a crowd-pleasing main, and it's wrapped in prosciutto for a show-stopping finish. (via Host The Toast)

Creamy Tortellini Vegetable Soup

Pasta doesn't get enough credit when it comes to holiday recipes, but nothing's cozier than a delicious bowl of warm tortellini. Except tortellini soup, that is! (via Half Baked Harvest for Brit + Co)

Roast Beef Tenderloin with Mushrooms and White Wine Cream Sauce

This melt-in-your-mouth holiday meal is cooked in one pan in under an hour. Sauté mushrooms in an oven-safe skillet, put the beef on top, roast, rest, and make a cheesy, herby cream sauce with the pan drippings. (via Half Baked Harvest)

Turkey Roulade with Apple Cranberry Stuffing

This dish is all about texture, from the crispy bacon coat to the tender turkey in the middle and soft stuffing interior. This is one Christmas dinner recipe you won't want to miss out on. (via Boulder Locavore)

Delicious Christmas Dessert Ideas

Keto Eggnog

Got guests who are committed to the low-carb lifestyle? This keto eggnog is the perfect dessert to serve the carb-conscious. (via Annelies Zijderveld for Brit + Co)

Peppermint Bark

This easy peppermint bark recipe is so simple to make, you'll have plenty of time on your hands for more ambitious endeavors — like cooking the turkey. (via Jessica Smith Wall for Brit + Co)

Holiday Puppy Chow

Your go-to sweet treat gets a festive upgrade when you add in red and green candy! Bonus points if you have a red or green bowl to put it in. (via Brit + Co)

Jacques Torres' Chocolate Chip Cookies

No surprise here: the secret to Torres' high-quality chocolate chip cookies is high quality ingredients, like butter, flour, and chocolate. Letting the dough age for 24 hours and sprinkling it with sea salt at the end doesn't hurt, either. (via Jacques Torres for Brit + Co)

3-Ingredient Peanut Butter Cookies

When it's your first year hostessing, the simpler you can keep your Christmas dinner recipes, the better. That's why we're huge fans of these 3-ingredient vegan Christmas cookies. (via From Eat Your Feelings by Lindsey Smith for Brit + Co)

Baked Hot Chocolate Donuts

Donuts are an all-purpose treat that can serve as Christmas breakfast, brunch, or dessert. This baked hot chocolate-inspired version doesn't require any special tools to make and is uber delicious. (via Half Baked Harvest for Brit + Co)

Dulce de Leche Cream-Filled Churro Donuts

These six-ingredient donuts, made with biscuit dough, have a cinnamon-y exterior and a rich dulce de leche filling that pairs wonderfully with Mexican hot chocolate. (via Brit + Co)

Eggnog French Toast

Another recipe you can serve as a Christmas dinner or brunch is this sweet French toast. The secret to nailing that 'nog flavor is the nutmeg and vanilla combo. Yum. (via St Pierre Bakery for Brit + Co)

Easy Vegan Slow Cooker Hot Cocoa

Give your oven and your plates a break and add this dairy-free hot chocolate to your easy Christmas dinner menu, or enjoy with Christmas waffles! Add all ingredients to the slow cooker, and let the gadget do the rest for you. (via Justina Huddleston for Brit + Co)

Champagne Ice Cream

This egg-free, celebration-worthy holiday dinner idea gets its creaminess from cream cheese and, better yet, its booziness from sparkling wine. (via Brit + Co)

Cinnamon Roll Pecan Pie

We call this pie holiday crack for a reason (or two): the pie crust is made of mini cinnamon rolls and the pecan filling is buttery on the verge of illegal, which definitely makes it one of our favorite holiday dishes. (via Brit + Co)

Easy Spiced Hot Fruit Bake

Hear that? That's a scoop of ice cream begging to top this sweet tray of apple, pear, cranberry, pineapple, and gluten-free dessert. (via Cotter Crunch)

Swirled Pig's Ears Cookies (Vietnam)

Bake your way around the world with Crumbs's 300 irresistible cookie recipes from nearly 100 countries, from classic chocolate chip cookies to date-filled maamoul, and almond macaroons to cardamom biscuits, Italian waffle cookies, and Okinawan brown sugar shortbread.

"Cookies are condensed pieces of excess," says Ben. "They allow everyone to feel extravagant and rich for a second. I think that’s a universal appeal for everyone. They bring joy while eating them, no matter how you feel the rest of the time. And sharing in that joy is what cookies do best; they allow you to physically give out happiness in a few bites."

He's sharing an excerpt of three cookie recipes below!

Chocolate-Glazed Polish Gingerbread (Poland)

Adapted from Crumbsby Ben Mims

Preparation time: 50 minutes, plus cooling and setting time

Cooking time: 20 minutes

Makes: 30 cookies

INGREDIENTS

For the cookies:

• 6 tablespoons (125 g) honey ¼ cup (50 g) white US granulated (UK caster) sugar
• 2½ tablespoons (35 g) unsalted butter
• 1 tablespoon water
• 1 teaspoon ground cinnamon
• ¾ teaspoon freshly grated nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground allspice
• ½ teaspoon ground cardamom
• 2 tablespoons sour cream
• 2¼ cups (315 g) all-purpose (plain) flour, plus more for dusting
• ½ teaspoon baking soda (bicarbonate of soda)
• ¾ teaspoon fine sea salt

For the chocolate glaze:

• 1½ cups (200 g) powdered (icing) sugar
• 1/3 cup (30 g) natural cocoa powder
• 1 teaspoon pure vanilla extract
• 3 tablespoons whole milk, plus more if needed

DIRECTIONS

1. Make the cookies: Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. Pour the honey into a small frying pan and place over medium-high heat until the honey starts to bubble around the edges and is loose. Remove the pan from the heat and stir in the white US granulated (UK caster) sugar, butter, water, cinnamon, nutmeg, cloves, allspice, and cardamom until the sugar dissolves. Pour the mixture into a medium bowl and let cool for 10 minutes.
3. Stir in the sour cream until smooth, then add the flour and sprinkle over the baking soda (bicarb) and salt. Fold the mixture with a silicone spatula or wooden spoon until the dough just comes together and there are no dry pockets of flour remaining.
4. Scrape the dough onto a lightly floured work surface. Using a lightly floured rolling pin, roll out the dough to ½ inch (13 mm) thick. Using a 2½- to 3-inch (6.5 to 7.5 cm) round or heart-shaped cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the scraps to cut out more cookies.
5. Bake until the cookies are risen, golden brown at the edges, and give just slightly when pressed on top, 15-20 minutes, switching racks and rotating the baking sheets front to back halfway through. The cookies will firm up considerably upon cooling so err on the side of underbaking them.
6. Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.
7. Make the chocolate glaze: In a small bowl, whisk together the powdered (icing) sugar and cocoa. Add the vanilla and 2 tablespoons of the milk and stir until a thick paste forms. Add another 1 tablespoons milk and stir until the glaze is pourable and smooth but not too runny. Add more milk if needed to reach the consistency you want.
8. Balance a cookie on the tines of a fork and position it over the bowl of glaze. Use a spoon in your other hand to spoon glaze over the cookie, allowing the excess to drip back into the bowl. Once the glaze stops dripping, return the cookies to a rack or a baking sheet. Repeat glazing the remaining cookies. Let the glaze dry until set before serving.

Rainbow Sprinkles-Covered Cookies (Mexico)

Adapted from Crumbsby Ben Mims

Preparation time: 15 minutes, plus 1 hour chilling time

Cooking time: 15 minutes

Makes: About 36 cookies

INGREDIENTS

• 2 cups (280 g) all-purpose (plain) flour
• 1½ teaspoons baking powder
• ¾ teaspoon fine sea salt
• ¾ cup (150 g) white US granulated (UK caster) sugar
• ½ cup (115 g) cold-rendered leaf lard or vegetable shortening, softened
• 4 tablespoons (2 oz/55 g) unsalted butter, softened
• 1 teaspoon pure vanilla extract, preferably Mexican
• 2 eggs, 1 whole and 1 separated
• 1 tablespoon water
• ½ cup (120 g) rainbow-colored nonpareils (hundreds & thousands) or small dragées

DIRECTIONS

• Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, with a hand mixer, combine the sugar, lard, butter, and vanilla and beat on medium speed until light and fluffy, 2-3 minutes. Add the whole egg, beat until smooth, then add the egg yolk to the bowl, beating until smooth. Add the flour mixture to the bowl and stir until a dough forms and there are no dry patches of flour remaining. Cover the bowl with plastic wrap (cling film) and refrigerate the dough for 30 minutes to firm.
• Scrape the dough onto a lightly floured work surface and use a rolling pin to flatten the dough to ¼ inch (6 mm) thick. Using a 2½-inch (6.5 cm) round cutter, cut out cookies and transfer them to the prepared baking sheets, spaced 2 inches (5 cm) apart. Reroll the dough and cut out more cookies. Place the baking sheets in the refrigerator for 30 minutes to firm the dough rounds.
• Meanwhile, make an egg wash by whisking the remaining egg white with the water until smooth. Place the nonpareils in a shallow dish or large plate.
• Using a pastry brush, brush some of the egg wash over the top of a dough round and place the round, brushed-side down, in the nonpareils to completely encrust that side. Invert the cookie and return it to its spot on the baking sheet. Repeat with the remaining dough rounds.
• Bake until light golden brown at the edges and just set in the center, 12-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
• Transfer the baking sheets to wire racks. Let the cookies cool on the pans for 1 minute, then transfer them to the racks to cool completely.

Flower Shaped Butter Cookies (Italy)

Adapted from Crumbsby Ben Mims

Preparation time: 45 minutes

Cooking time: 15 minutes

Makes: About 24 cookies

INGREDIENTS

• 1 cup (140 g) all-purpose (plain) flour
• ¾ cup (105 g) potato starch or cornstarch (cornflour)
• ¾ teaspoon fine sea salt
• 2 hard-boiled egg yolks
• 1 stick (4 oz/115 g) unsalted butter, softened
• ½ cup (65 g) powdered (icing) sugar, plus more for dusting
• 1 teaspoon pure vanilla extract or almond extract
• Finely grated zest of 1 lemon

DIRECTIONS

1. Position racks in the top and bottom thirds of the oven and preheat the oven to 350°F (180°C/Gas Mark 4). Line two large baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, potato starch, and salt. Place a fine sieve over a large bowl and use a silicone spatula to press the hard-boiled egg yolks through the sieve, scraping the back of the sieve to ensure you get all the egg yolk. Add the butter and sugar, and beat on medium speed with a hand mixer until pale and fluffy, 2-3 minutes. Beat in the vanilla extract and lemon zest. Add the dry ingredients and stir until the dough forms and there are no dry patches of flour remaining. Gather the dough into a ball.
3. Working on a lightly floured work surface, roll out the dough with a rolling pin to ⅜ inch (1 cm) thick. Using a 2½-inch (6.5 cm) flower-shaped cutter, cut out shapes of dough. Reroll the scraps to cut out more cookies. Transfer the shapes to the prepared baking sheets, spaced 1 inch (2.5 cm) apart. Using the end of a narrow-handled wooden spoon or a ½-inch (13 mm) round piping tip (nozzle), punch out the center of each dough flower. Reroll the centers to make more cookies or discard them.
4. Bake until golden brown at the edges and dry to the touch on top, 10-15 minutes, switching racks and rotating the baking sheets front to back halfway through.
5. Transfer the baking sheets to wire racks and let the cookies rest on the pans for 1 minute. While they are still hot, dust the cookies with sugar and then transfer directly to the racks to cool completely.

VARIATION

Castagnese

Substitute the same weight of chestnut flour for the potato starch.

Chocolate Chip Cookies (United States)

"Ben's best baking tip? "Be patient. So much of the success of your baking comes down to simply giving things the time they need to set up or cool down. Don’t rush things. Always set a timer. Oh, and use a scale! Using the proper weight of ingredients (versus using volume measurements) will be the single greatest determining factor in the outcome of your cookies and all baked goods."

There's so much inside of Crumbs, including the origin story of each cookie and its region. Try them for breakfast, with afternoon tea, on holidays, or as a late-night snack, they are that good!

Order 'Crumbs' Here!

Crumbs: Cookies and Sweets From Around the World

Keiko Agena has a complicated relationship with 'Gilmore Girls' character Lane Kim.

“I think what [the role] was for people was different than what it was for me,” she tells Juliet Litman on an episode of the Dear Felicity rewatch podcast (via People). “In a weird way, I feel like I want to honor the experience that people had from the show, and what it meant to them, especially young Asian people, because I get that comment a lot, about what it was like for them to see someone like that on screen.”

And it's no surprise that as much as Gilmore Girls viewers love Lane, Keiko "[loves] her too. I can tell, when I meet someone who knows Gilmore Girls or who loves Lane, it's like, I recognize that love. I see that you love that person."

But it's possible to hold two conflicting emotions at the same time, and although Lane Kim was an incredibly special role at the time, there are some things Keiko would do differently today. “The best thing is to have a Korean American writer [and a] Korean American actor,” she says. “I don't think that that role, cast that way, would happen today. But at that time, in 2000, it was such a different time that I definitely know I wouldn't have said no or pulled myself out of that situation at that time...Now it's just a mix of just having gratitude for having gone through that experience and having that experience.”

Keiko Agena also keeps in touch with two very special 'Gilmore Girls' costars!

And one aspect of Gilmore Girls that Keiko Agena is thankful for is her relationship with the Gilmore Girls cast! And there are two costars in particular she frequently keeps in contact with: John Cabrera (who played Brian) and Sean Gunn (who starred as Kirk).

“There is this kind of lovely nostalgia for that time, and yet also we have years since then,” she says. “I [have] gone to both of their weddings. Our friendship is part Gilmore Girls and appreciation for that crazy time, and then part just like a million other things that are just like friends.”

I was totally surprised to learn she keeps in contact with John and Sean (supposedly) more regularly than Alexis Bledel, but it makes sense when you remember Keiko, John, and Sean are all around the same age — and Alexis is 7 years younger. Hopefully we get another Gilmore Girls reunion to see our favorite television BFF's reunite!