Makes 8 Cinnamon Rolls

For the Rolls:

1 sheet of puff pastry fully defrosted

2 Tablespoons melted, salted butter

1/4 cup dark brown sugar

1 Teaspoon cinnamon

1 whole egg whisked with 1 Tablespoon water

For the Icing:

1/4 cup powdered sugar

2 Tablespoons milk or eggnog

Instructions:

1. Preheat oven to 400 degrees

2. Gently unfold puff pastry on a lightly floured surface. If needed, use a rolling pin to gently smooth it out. Brush it with melted butter, then sprinkle with brown sugar and cinnamon.

3. Tuck the edge of the puff pastry and roll it up, not too tightly. Slice into 1.5 inch slices, about 6 to 8 pieces depending on the size of your puff pastry. Brush seam and entire roll with egg wash.

4. Grease a muffin tin and place the rolls in cut side up. Brush the tops with egg wash. Bake for 20 minutes.

5. Whisk together the icing ingredients while the rolls are baking and generously drizzle over top when they come out of the oven.

Makes 1 Cocktail

8 oz freshly brewed coffee

0.5 oz half & half

1.5 oz Creme de Cacao

1.5 oz Peppermint Schnapps

Whipped Cream (with peppermint if you can find it!)

Crushed candy canes

Combine all ingredients in a cocktail shaker with ice. Pour into a glass over ice and top with whipped cream and crushed candy canes.

Tweaked ever so slightly from @maxsinsteden's recipe 

This dip is fabulous! First of all, it’s a chip and dip, which we love because blinis are just not good (sorry, we had to say it). Secondly, it is a great way to serve caviar when hosting a larger group (for a party of two, you can always tweak the proportions). Make sure you order your caviar from a direct-to-consumer company if possible; you will get a much better deal.

Ingredients
7 oz caviar (we like paddlefish from @kelleyskatch and highly recommend for taste and value reasons)
8 oz crème fraîche
8 oz sour cream
1/4 cup minced chives, plus some extra to garnish
1 bag of salted kettle potato chips

Instructions

Using a rubber spatula, combine the crème fraîche and sour cream. Fold in chives. Then gently fold in the caviar. Pour into a pretty serving dish and garnish with additional chives. Serve with potato chips

Bonus Tip:

Make sure you're not serving any broken chips to really elevate this dish

The party trick we think everyone needs to learn. Open your bottle of bubbles with some festive flair

Tips:

1. Make sure your bottle is super cold, it makes sabering easier!

2. Remove the cage around the champagne cork before you start

3. Using a saber or blunt ended knife, find the seam that runs down the bottle. Point the bottle away from you. Then stroke the knife against the seam quickly

4. Most importantly - be confident - you've got this

Don’t have a fondue pot? Use a cast iron skillet!

1 pound sliced fontina, rind removed
2 garlic cloves, minced
1 Tablespoon chopped rosemary
1 Tablespoon olive oil
4 slices of cooked bacon, chopped
1/3 cup Trader Joe's Fig Butter (if you don’t have a Trader Joe’s near you, you can use any fig jam)
Toasted baguette for serving

Preheat the broiler to high

Combine the bacon and fig jam, then set aside

Place fontina in an 8 inch cast iron skillet or an oven safe fondue pot. Sprinkle in the garlic and rosemary and drizzle with olive oil. Broil for 5 minutes until very bubbly, checking it often

Dollop the fig and bacon mixture on top of the melty cheese and broil for an additional minute

Remove from the oven and serve immediately with sliced, toasted baguette