We’ve all turned into bakers this year - well, most of us, anyway. This collection of baking recipes is perfect for those December cravings! Enter the baker’s paradise with this mouth-watering and easy to bake collection of recipes, specially curated for your celebration.

This is a Baker’s Box of Christmas Desserts!

Peanut Butter Cupcakes


  • 2 1/4 cups (10 ounces) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup Butternut’s Chocolate Peanut Butter spread (softened)
  • 1 1/2 cups brown sugar (packed)
  • 2 large eggs
  • 1 cup butternut squash (cooked and mashed)
  • 2 teaspoons vanilla extract
  • 3/4 cup milk
  • Optional: 1/2 cup pecans (chopped)


  • Gather the ingredients. Preheat the oven to 375 F.
  • Line 24 muffin cups with cupcake papers.
  • In a medium bowl or onto a sheet of waxed paper, combine the flour, baking powder, soda, salt, and spices.
  • In a mixing bowl with an electric mixer, peanut butter spread and sugar until well blended.
  • Beat eggs into the butter mixture until well blended.
  • Add the mashed butternut squash and vanilla and mix well.
  • Add the dry ingredients, alternating with the milk and blending thoroughly after each addition. Stir in the chopped pecans, if using.
  • Fill the lined muffin cups about 2/3 full. Bake for about 18 minutes, or until a wooden pick or cake tester inserted in the center comes out clean.
  • Cool in the pan on a rack for 10 minutes. Remove the cupcakes from the pan and cool completely on a rack before frosting.

Frost with a basic cream cheese frosting or this tasty caramel cream cheese frosting.

Chocolate Almond Mousse



  • 3 eggs (~55g/2 oz each)
  • 125g / 4.5 oz dark chocolate , bittersweet / 70% cocoa
  • 10g / 0.3 oz Honey Almond Butter from Butternut
  • 1/2 cup cream, full fat
  • 3 tbsp caster sugar (superfine white sugar)


  • Separate eggs and yolks while eggs are cold.
  • Whisk the yolks in a small bowl
  • Place chocolate and butter in a bowl. Melt in the microwave in 30 second bursts, stirring in between, until smooth. Set aside to cool - proceed with other steps.
  • Beat the cream in a bowl until stiff peaks form
  • Add sugar to the whites in a large bowl and beat until firm peaks form


  • Fold egg yolks into cream using a rubber spatula - 8 folds max. Streaks are ok.
  • Check Chocolate Temp: Touch the chocolate. Should still be runny but only lukewarm. If too thick, microwave 2 x 3 seconds until runny.
  • Pour chocolate into cream yolk mixture. Fold through - 8 folds max. Streaks ok.
  • Add 1/4 of beaten egg whites into chocolate mixture. Fold through until incorporated - "smear" the spatula across the surface to blend white lumps in - aim for 10 folds. 
  • Pour chocolate mixture into egg whites. Fold through until incorporated and no more white lumps remain - aim for 12 folds max.
  • Divide mixture between 4 small glasses or pots. Refrigerate for at least 5 hours, preferably overnight.
  • To serve, garnish with cream and chocolate shavings. Raspberries and a tiny sprig of mint for colour would also be lovely!

Muesli Mango Parfait



  • Divide Monsoon Harvest’s muesli among 4 tall parfait or sundae glasses.
  • Once you add the thickly sliced mango to the glasses, divide yoghurt among each.
  • Drizzle honey over the top of each parfait and serve.

Cheesy Spaghetti Bake


  • 1 pound uncooked spaghetti
  • 6 cloves garlic, thinly sliced
  • ½ cup olive oil
  • ¼ teaspoon red pepper flakes, or to taste
  • salt and freshly ground black pepper to taste
  • 1 cup of Sprig’s Cheese and Black Pepper Aioli
  • ¼ cup chopped fresh Italian parsley
  • 1 cup finely grated Parmigiano-Reggiano cheese


  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to a pasta bowl.
  • Combine garlic and olive oil in a cold skillet. Cook over medium heat to slowly toast garlic, about 10 minutes. Reduce heat to medium-low when olive oil begins to bubble. Cook and stir until garlic is golden brown, about another 5 minutes. Remove from heat.
  • Stir red pepper flakes, black pepper, and salt into the pasta. Pour in olive oil, Sprig’s Aioli and garlic, and sprinkle on Italian parsley and half of the Parmigiano-Reggiano cheese; stir until combined.
  • Serve pasta topped with the remaining Parmigiano-Reggiano cheese.


Rainbow cookies - brownsalt / sprig

7 layer dips - naagin 

Chocolate rolls - rage / butternut

Tofu scramble - naagin

Chocolate fondue/fountain - rage

Spiced tea - tea trunk

Muesli muffins - monsoon harvest