Now that we’re finally over the Thanksgiving hump, it’s time to focus on some other holidays! Specifically, ’tis finally the season for Chrismukkah!!!

For all you non-OC fans out there (or maybe you missed that boat because I’m old — am I one of the last few folks to know how to dance the macarena and crushed hard on Seth Cohen?), Chrismukkah is basically a mash-up of both Christmas and Hanukkah holidays. With a Jewish dad and a Catholic mom, it’s pretty much what was celebrated in my household.

You can read all about my mixed-up childhood upbringing and traditions on Crate and Barrel’s awesome blog, where I’ve provided a bunch of modern Hanukkah recipes that, true to the spirit of Chrismukkah, pretty much walk the line between Hanukkah AND Christmas. Think: Jewish jelly donuts (sufganiyot!) with quick floral fruit jams, gingerbread and cookie butter rugelach, and dark chocolate and cranberry challah bread pudding. I’ve also got a fun and easy recipe for mini baked bries with honey and rosemary on Cup of Jo, for all you of you folks who need a last minute festive appetizer.

Happy Holidays!


Sufganiyot with Three Dipping Sauces
(Raspberry Rose Jam, Apricot Lavender Jam, and Elderflower Lemon Curd)

Gingerbread and Cookie Butter Rugelach

Dark Chocolate and Cranberry Challah Bread Pudding

Bite-Sized Baked Brie with Honey and Rosemary