Sleigh bells are ringing and your stomach is grumbling for your favorite holiday treats! If you need seasonal inspiration for your party menu, try out these festive recipes from Braum’s.

Welcome guests into your home with a drizzly, delicious caramel delight cake or treat your favorite party hosts to egg nog-infused cupcakes. If it’s something savory you crave, our walnut pear dressing recipe will steal the show at any holiday meal.

The Fresh Market is here for all your last-minute grocery runs and family outings–it’s always good to have Braum’s for the holidays.

Caramel Delight Cake

This cake fits the ultimate dessert bill–it’s warm, gooey, and topped with chocolate toffee.

Ingredients

• 1 (15.25 ounce) package German chocolate cake mix with pudding included
• 1 ¼ cups water
• ½ cup vegetable oil
• 3 eggs
• Homemade whipped cream (We used the recipe included below)
• 1 (16 ounce) jar Braum’s Caramel Ice Cream Topping
• 2 large chocolate toffee candy bars, crushed

Instructions

• Mix and bake German chocolate cake mix according to box instructions.
• Once the cake has baked, remove from oven and poke holes with the end of a spatula or other utensil.
• Pour the jar of caramel topping evenly over the top of the cake. Reserve some of the caramel for topping later. Let the cake cool.
• Once cooled, cover the cake with whipped cream topping. Sprinkle with crushed chocolate toffee candy and place in refrigerator until ready to serve.
• If desired, drizzle with remaining caramel topping that’s been warmed (use caution if microwaving as jar may become extremely hot).
• Serve cake with a scoop of your favorite Braum’s Ice Cream or a glass of Braum’s milk.

Homemade Whipped Cream

Ingredients

• 1 cup of Braum’s Heavy Whipping Cream
• 1/4 cup of confectioner’s sugar (or to taste)
• 1 teaspoon of vanilla

Instructions

• Chill your bowl and whisk (or mixer) in the freezer for about 15 to20 minutes.
• Once they are very cold to touch, remove them from the freezer. Immediately pour the whipping cream into the bowl and beat on high until stiff peaks are just about to form, about three minutes.
• Beat in vanilla, egg nog, and sugar until peaks form. Do not overbeat as this will cause the cream to become lumpy. It is best to use the cream within one day.

Walnut and Pear Stuffing

Is there anything more comforting than a side of crispy, hot stuffing? The walnuts in this dish provide a wonderful crunch!

Ingredients

• 1 pound ground pork stuffing
• 4 celery ribs, sliced
• 1 large onion, chopped
• 1/2 cup Braum’s Butter
• 2 large green pears, peeled and chopped
• 4 garlic cloves, minced
• 1 (16 ounce) day-old Braum’s sourdough bread loaf, cubed
• 1 cup walnuts, chopped and toasted
• 1 Tablespoon rubbed sage
• 2 teaspoons coarsely ground pepper
• 1  cups chicken or turkey broth

Instructions

• In a large skillet, brown the sausage, stirring until crumbly. Once cooked, drain and set aside.
• After cleaning the skillet, sauté celery and onion in butter over medium-high heat until crisp-tender. Add chopped pears and garlic; sauté until pear is tender. Remove mixture from heat.
• Place bread cubes in a large bowl. Stir in sausage, celery mixture, walnuts, sage, and pepper. Pour broth over stuffing while stirring the mixture gently.
• Place stuffing in a 9×13 inch lightly-greased or buttered casserole dish. Bake uncovered at 325 degrees for approximately one hour.

Creamy Egg Nog Cupcakes

These rich, egg nog-infused cupcakes are an absolute dream, but be careful! It’s hard not to go back for seconds!

Ingredients

Cupcakes

• 1 (16 ounce) package pound cake mix
• 1 ¼ cups Braum’s Egg Nog
• 2 large eggs
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vanilla extract

Frosting

• 1/2 cup Braum’s butter, softened
• 3 ounces cream cheese, softened
• 4 cups powdered sugar
• 1/4 cup Braum’s Egg Nog
• 1/2 teaspoon nutmeg
• 1/2 teaspoon vanilla extract

Instructions

• Preheat your oven to 350 degrees. Combine pound cake mix, egg nog, eggs, nutmeg, and vanilla extract with a mixer at low speed. Once well-combined, increase the mixer’s speed to medium and beat for two minutes.
• Place baking cups into muffin tins and spoon batter into cups.
• Bake for 18 to 20 minutes. To test if it is done, insert a tooth pick in the center of a cupcake. If it comes out clean, the cupcakes are done. Transfer to wire rack to cool completely before frosting.
• To make the frosting, beat the butter and cream cheese with a mixer until creamy. Gradually add powdered sugar and egg nog, alternating between the two. Begin and end with adding sugar. Beat at low speed.
• Add nutmeg and vanilla extract and beat until smooth. Spread over completely cooled cupcakes with a piping bag or with a frosting knife. Decorate with a sprinkle of nutmeg or colored sugar.

From savory to sweet, the holidays are the perfect time to play with flavors and feed your crew at the same time. At Braum’s, our Fresh Market makes for a one-trip stop to pick up everything you need for a holiday feast. Find a location near you.