20 Delicious Magnolia Journal Holiday Recipes Festive

As the holiday season twinkles into view, there’s no better time to gather around the table with loved ones and indulge in the warmth of home-cooked meals. Our roundup of 20 Delicious Magnolia Journal Holiday Recipes is your ticket to a festive feast, brimming with seasonal favorites and comfort food that’ll make your celebrations unforgettable. Let’s dive into these mouthwatering dishes that are sure to delight every home cook!

Cranberry Orange Magnolia Loaf

This Cranberry Orange Magnolia Loaf is a delightful twist on the classic, bursting with tangy cranberries and bright citrus notes, perfect for your morning coffee or afternoon tea.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp orange zest
• 1/4 cup fresh orange juice
• 1 cup fresh cranberries, halved

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, beating well after each addition.
4. Stir in 1/2 cup whole milk, 1 tbsp orange zest, and 1/4 cup fresh orange juice until just combined.
5. Gently fold the dry ingredients into the wet mixture, then fold in 1 cup fresh cranberries.
6. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

The magic of this loaf lies in the vibrant contrast between the sweet citrus batter and the tart cranberries, creating a beautifully balanced flavor in every slice.

Tip: For an extra citrusy punch, drizzle the cooled loaf with a simple glaze made from powdered sugar and orange juice.

Pecan Pie Magnolia Bars

These Pecan Pie Magnolia Bars are a delightful twist on the classic pecan pie, offering all the rich, buttery flavors in a convenient, sliceable form.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 2 large eggs
• 1 cup light corn syrup
• 1/2 cup packed brown sugar
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1 1/2 cups chopped pecans

Instructions

1. Preheat your oven to 350°F and line an 8-inch square baking pan with parchment paper.
2. In a bowl, mix 1 1/2 cups all-purpose flour, 1/2 cup melted unsalted butter, 1/4 cup granulated sugar, and 1/4 tsp salt until combined. Press evenly into the prepared pan and bake for 15 minutes until lightly golden.
3. In another bowl, whisk 2 large eggs, 1 cup light corn syrup, 1/2 cup packed brown sugar, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth. Stir in 1 1/2 cups chopped pecans.
4. Pour the pecan mixture over the baked crust and return to the oven for 25 minutes, or until the filling is set.
5. Let cool completely in the pan on a wire rack before slicing into bars.

The magic of these bars lies in their layers—a crisp, buttery crust topped with a gooey, nutty filling that’s irresistibly decadent.

Tip: For an extra crunch, toast the pecans before adding them to the filling.

Spiced Magnolia Apple Cider

Warm up your autumn evenings with this Spiced Magnolia Apple Cider, a cozy blend of sweet, tart, and spicy flavors that’s as easy to make as it is delightful to sip.

Ingredients

• 8 cups apple cider
• 2 cinnamon sticks
• 1 tsp whole cloves
• 1 tsp allspice berries
• 1 orange, thinly sliced
• 1/4 cup maple syrup
• 1/2 tsp vanilla extract

Instructions

1. In a large pot, combine the apple cider, cinnamon sticks, whole cloves, and allspice berries. Bring to a simmer over medium heat.
2. Add the thinly sliced orange and maple syrup, stirring gently to combine. Reduce the heat to low and let the mixture steep for 20 minutes to infuse the flavors.
3. Remove the pot from the heat and stir in the vanilla extract. Strain the cider through a fine mesh sieve to remove the spices and orange slices.
4. Serve the Spiced Magnolia Apple Cider warm in mugs, garnished with a fresh orange slice or cinnamon stick if desired.

The magic of this cider lies in the slow infusion of spices, creating a depth of flavor that’s both rich and refreshing. It’s the perfect centerpiece for any gathering, filling the room with its inviting aroma.

Tip: For an adult version, add a splash of bourbon or rum to each mug before serving.

Magnolia Gingerbread Cookies

These Magnolia Gingerbread Cookies are a holiday classic with a spicy twist, perfect for sharing with loved ones or leaving out for Santa.

Ingredients

• 3 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 large egg
• 1/2 cup molasses
• 1 tsp vanilla extract

Instructions

1. In a medium bowl, whisk together 3 cups all-purpose flour, 1 tbsp ground ginger, 1 tsp ground cinnamon, 1/4 tsp ground cloves, and 1/2 tsp salt. Set aside.
2. In a large bowl, beat 3/4 cup unsalted butter and 3/4 cup brown sugar until light and fluffy. Add 1 large egg, 1/2 cup molasses, and 1 tsp vanilla extract, mixing well.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Divide the dough in half, wrap in plastic, and chill for at least 2 hours.
4. Preheat oven to 350°F. Roll out dough on a floured surface to 1/4-inch thickness. Cut into desired shapes and place on parchment-lined baking sheets.
5. Bake for 8-10 minutes until edges are firm. Cool on baking sheets for 5 minutes, then transfer to wire racks.

The molasses and spice blend give these cookies a deep, warm flavor that’s unmistakably gingerbread, with a soft yet sturdy texture ideal for decorating.

Tip: For extra sparkle, brush cookies with a light egg wash before baking and sprinkle with coarse sugar.

Eggnog Magnolia Cheesecake

This Eggnog Magnolia Cheesecake combines the creamy, spiced flavors of holiday eggnog with the rich, velvety texture of a classic cheesecake, creating a show-stopping dessert that’s perfect for your festive gatherings.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup eggnog
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cinnamon

Instructions

1. Preheat your oven to 325°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan.
2. Beat the cream cheese and 1 cup granulated sugar until smooth. Add eggs one at a time, blending well after each.
3. Stir in 1 cup eggnog, 1/4 cup flour, 1 tsp vanilla extract, 1/2 tsp nutmeg, and 1/4 tsp cinnamon until just combined. Pour over the crust.
4. Bake for 45-50 minutes until the center is almost set. Cool on a wire rack for 10 minutes, then run a knife around the edge to loosen. Chill for at least 4 hours before serving.

The subtle warmth of nutmeg and cinnamon in this cheesecake mirrors the comforting sip of eggnog, while the smooth, creamy filling ensures every bite is as luxurious as the holiday season itself.

Tip: For an extra festive touch, garnish with a sprinkle of nutmeg or a drizzle of caramel sauce before serving.

Magnolia Holiday Spice Cake

This Magnolia Holiday Spice Cake is a festive treat that fills your home with the warm aromas of cinnamon, nutmeg, and cloves, perfect for holiday gatherings.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree

Instructions

1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
3. Add 1 cup vegetable oil, 3 large eggs, 1 tsp vanilla extract, and 1 cup canned pumpkin puree to the dry ingredients. Mix until just combined.
4. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
5. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

The secret to this cake’s moist texture and rich flavor is the pumpkin puree, which also makes it a sneaky way to add a bit of veggie goodness to your dessert.

Tip: For an extra festive touch, dust the cooled cake with powdered sugar or serve with a dollop of whipped cream.

Peppermint Magnolia Hot Chocolate

Warm up your winter evenings with this luxurious Peppermint Magnolia Hot Chocolate, a creamy delight that combines the classic comfort of hot chocolate with a refreshing twist of peppermint and the floral notes of magnolia.

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon magnolia extract
• 1/2 cup dark chocolate chips
• Whipped cream and crushed candy canes for garnish

Instructions

1. In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, and 1/2 cup granulated sugar over medium heat. Stir until the sugar dissolves and the mixture is warm, about 5 minutes.
2. Whisk in 1/4 cup unsweetened cocoa powder until smooth. Continue to cook for another 2 minutes, ensuring the cocoa is fully incorporated.
3. Reduce heat to low and add 1/2 cup dark chocolate chips, stirring constantly until the chocolate is melted and the mixture is smooth, about 3 minutes.
4. Remove from heat and stir in 1/2 teaspoon peppermint extract and 1/4 teaspoon magnolia extract. Mix well to combine all the flavors.
5. Pour the hot chocolate into mugs and top with whipped cream and a sprinkle of crushed candy canes for a festive touch.

The floral hint of magnolia paired with the cool peppermint elevates this hot chocolate beyond the ordinary, making it a memorable treat for any holiday gathering.

Tip: For an extra indulgent version, swap the dark chocolate chips for white chocolate and add a drop of red food coloring to the whipped cream for a pink peppermint twist.

Magnolia Pumpkin Spice Latte

Warm up your autumn mornings with this homemade Magnolia Pumpkin Spice Latte, a creamy, spiced twist on your favorite coffeehouse drink.

Ingredients

• 2 cups milk (any kind)
• 2 tbsp pumpkin puree
• 1 tbsp sugar
• 1/2 tsp pumpkin pie spice
• 1/2 tsp vanilla extract
• 1/4 cup strong brewed coffee or espresso
• Whipped cream, for topping

Instructions

1. In a small saucepan over medium heat, whisk together milk, pumpkin puree, sugar, pumpkin pie spice, and vanilla extract. Heat until hot but not boiling, about 3-5 minutes.
2. Pour the brewed coffee or espresso into a large mug. Slowly add the spiced milk mixture, stirring to combine.
3. Top with whipped cream and a sprinkle of pumpkin pie spice for an extra cozy touch.

The secret to this latte’s rich flavor is the real pumpkin puree, which adds depth and a velvety texture that syrup alone can’t achieve.

Tip: For an extra frothy latte, use a milk frother or blend the hot milk mixture before adding it to the coffee.

Roasted Chestnut Magnolia Soup

Warm up your autumn evenings with this velvety Roasted Chestnut Magnolia Soup, a luxurious blend of sweet chestnuts and aromatic spices that’s as comforting as it is elegant.

Ingredients

• 1 cup roasted chestnuts, peeled
• 2 tbsp unsalted butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup heavy cream
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp olive oil
• Fresh thyme leaves for garnish

Instructions

1. In a large pot, heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium heat. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
2. Stir in 2 cloves minced garlic and cook for another minute until fragrant.
3. Add 1 cup roasted chestnuts and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Using an immersion blender, puree the soup until smooth. Stir in 1/2 cup heavy cream, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg. Season with salt and pepper to taste.
5. Simmer for an additional 5 minutes to blend the flavors.
6. Serve hot, garnished with fresh thyme leaves.

The secret to this soup’s depth of flavor lies in the roasting of the chestnuts, which brings out their natural sweetness and pairs beautifully with the warm spices.

Tip: For an extra smooth texture, strain the soup through a fine-mesh sieve after blending.

Magnolia Cranberry Sauce

This Magnolia Cranberry Sauce is a vibrant twist on the classic, with a hint of floral sweetness that elevates any holiday table.

Ingredients

• 12 oz fresh cranberries
• 1 cup granulated sugar
• 1/2 cup water
• 1/2 cup magnolia syrup
• 1 tsp orange zest
• 1/4 tsp salt

Instructions

1. In a medium saucepan, combine 12 oz fresh cranberries, 1 cup granulated sugar, and 1/2 cup water. Bring to a boil over medium-high heat, stirring occasionally.
2. Reduce heat to medium-low and simmer for 10 minutes, or until the cranberries have burst and the mixture starts to thicken.
3. Stir in 1/2 cup magnolia syrup, 1 tsp orange zest, and 1/4 tsp salt. Continue to simmer for another 5 minutes, allowing the flavors to meld.
4. Remove from heat and let cool to room temperature. The sauce will thicken further as it cools.

The magnolia syrup adds a subtle, floral depth that makes this cranberry sauce unforgettable, perfect for pairing with both sweet and savory dishes.

Tip: For a smoother texture, press the cooled sauce through a fine mesh sieve before serving.

Sweet Potato Magnolia Casserole

This Sweet Potato Magnolia Casserole is a delightful twist on the classic, blending creamy sweet potatoes with a crunchy pecan topping for a dish that’s as beautiful as it is delicious.

Ingredients

• 3 large sweet potatoes, peeled and cubed
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 cup pecans, chopped
• 1/2 cup marshmallows (optional)

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Boil the sweet potatoes in a large pot of water until tender, about 15 minutes. Drain and return to the pot.
3. Mash the sweet potatoes with 1/4 cup of the melted butter, brown sugar, heavy cream, vanilla extract, salt, cinnamon, and nutmeg until smooth.
4. Spread the sweet potato mixture into the prepared baking dish.
5. In a small bowl, mix the remaining 1/4 cup melted butter with the chopped pecans. Sprinkle over the sweet potatoes. Add marshmallows on top if using.
6. Bake for 25 minutes, or until the topping is golden and the marshmallows are lightly toasted.

The contrast between the creamy sweet potatoes and the crunchy pecan topping makes this casserole a standout dish at any gathering.

Tip: For an extra layer of flavor, toast the pecans before adding them to the topping.

Magnolia Chocolate Yule Log

This Magnolia Chocolate Yule Log is a show-stopping dessert that combines rich chocolate flavors with a festive swirl, perfect for holiday gatherings.

Ingredients

• 1 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (for dusting)
• 1 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter

Instructions

1. Preheat your oven to 375°F. Line a 15×10-inch jelly-roll pan with parchment paper and lightly grease it.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/4 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.
3. Beat 4 large eggs and 3/4 cup granulated sugar on high speed until thick and pale, about 5 minutes. Stir in 1 teaspoon vanilla extract.
4. Gently fold the flour mixture into the egg mixture until just combined. Spread the batter evenly into the prepared pan.
5. Bake for 12-15 minutes or until the cake springs back when lightly touched. Immediately invert onto a kitchen towel dusted with 1/2 cup powdered sugar. Carefully peel off the parchment paper.
6. Starting from the short end, roll the cake and towel together. Cool on a wire rack for 30 minutes.
7. For the filling, heat 1 cup heavy cream until it begins to simmer. Pour over 8 ounces semisweet chocolate and 2 tablespoons unsalted butter in a bowl. Let sit for 5 minutes, then stir until smooth. Cool to room temperature.
8. Unroll the cake and spread with the chocolate filling. Re-roll without the towel. Chill for at least 1 hour before serving.

The secret to this Yule Log’s irresistible appeal lies in its moist, spongy cake paired with a silky chocolate ganache, creating a perfect balance of textures.

Tip: For a festive touch, dust the log with powdered sugar to mimic snow and garnish with holly leaves made from marzipan.

Honey Glazed Magnolia Ham

This Honey Glazed Magnolia Ham is a showstopper that’s surprisingly simple to make, blending sweet, savory, and a hint of floral notes for a memorable centerpiece.

Ingredients

• 1 (8-10 lb) fully cooked bone-in ham
• 1 cup honey
• 1/4 cup Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Instructions

1. Preheat your oven to 325°F. Place the ham in a large roasting pan, cut side down.
2. In a small bowl, whisk together 1 cup honey, 1/4 cup Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp ground cloves, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until smooth.
3. Brush half of the honey glaze over the ham, making sure to get into the cuts. Cover loosely with foil and bake for 1.5 hours.
4. Remove the foil, brush with the remaining glaze, and increase the oven temperature to 375°F. Bake for another 30 minutes, or until the ham is deeply caramelized and glossy.
5. Let the ham rest for 15 minutes before slicing. The floral undertones from the honey and spices create a complex flavor that’s perfectly balanced with the ham’s natural savoriness.

Tip: For an extra layer of flavor, score the ham’s surface in a diamond pattern before applying the glaze—it allows the flavors to penetrate deeper.

Magnolia Vanilla Bean Scones

These Magnolia Vanilla Bean Scones are a buttery, tender treat with the rich aroma of real vanilla beans, perfect for your next brunch or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 1 vanilla bean, seeds scraped
• 1/2 cup heavy cream
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter and the seeds from 1 vanilla bean to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together 1/2 cup heavy cream, 1 large egg, and 1 tsp vanilla extract. Pour into the flour mixture and stir just until the dough comes together.
5. Turn the dough onto a floured surface, knead gently a few times, then pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
6. Bake at 400°F for 15-18 minutes, until the scones are lightly golden. Let cool on the baking sheet for 5 minutes before serving.

The speckles of vanilla bean throughout these scones not only add a beautiful appearance but also infuse every bite with a deep, aromatic flavor.

Tip: For an extra touch of sweetness, brush the tops of the scones with a little heavy cream and sprinkle with sugar before baking.

Caramel Magnolia Popcorn Balls

These Caramel Magnolia Popcorn Balls are a delightful twist on the classic treat, combining the rich flavor of caramel with the light, airy crunch of popcorn for a snack that’s irresistibly sweet and satisfying.

Ingredients

• 10 cups popped popcorn
• 1 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup unsalted butter
• 1/4 cup water
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

1. Prepare a large baking sheet by lining it with parchment paper and lightly greasing it. Set aside.
2. In a medium saucepan over medium heat, combine 1 cup granulated sugar, 1/2 cup light corn syrup, 1/4 cup unsalted butter, and 1/4 cup water. Stir until the sugar dissolves.
3. Bring the mixture to a boil without stirring. Cook until the caramel reaches 250°F on a candy thermometer, about 5 minutes.
4. Remove from heat and quickly stir in 1/2 teaspoon vanilla extract and 1/4 teaspoon salt.
5. Pour the caramel over the 10 cups popped popcorn in a large bowl, gently folding to coat evenly.
6. With greased hands, shape the mixture into 12 equal-sized balls, placing them on the prepared baking sheet to set for about 30 minutes.

The magic of these popcorn balls lies in the perfect balance of sweet caramel and salty popcorn, creating a snack that’s both nostalgic and novel. They’re a hit at parties or as a special treat to enjoy at home.

Tip: For an extra touch of elegance, drizzle the cooled popcorn balls with melted chocolate or sprinkle with sea salt before serving.

Magnolia Cinnamon Roll Wreath

Imagine pulling apart a warm, gooey cinnamon roll wreath, its sweet aroma filling your kitchen—this Magnolia-inspired version is a showstopper for any brunch table.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1/2 tsp salt
• 3/4 cup warm milk (110°F)
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 cup packed brown sugar
• 2 tbsp ground cinnamon
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, mix 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 packet yeast, and 1/2 tsp salt. Add 3/4 cup warm milk, 1/4 cup melted butter, and 1 egg; stir until a dough forms.
2. Knead dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour until doubled.
3. Mix 1/2 cup brown sugar and 2 tbsp cinnamon in a small bowl. Roll dough into a 12×18-inch rectangle. Spread 1/4 cup softened butter over dough, then sprinkle with cinnamon sugar.
4. Roll dough tightly from the long side, then shape into a wreath on a baking sheet. Cover and let rise for 30 minutes.
5. Bake at 350°F for 25 minutes until golden. Whisk 1/2 cup powdered sugar, 1 tbsp milk, and 1/2 tsp vanilla; drizzle over warm wreath.

The wreath’s pull-apart design makes it perfect for sharing, while the vanilla glaze adds a delicate sweetness that complements the rich cinnamon swirl.

Tip: For extra flair, sprinkle chopped pecans over the glaze before it sets.

Maple Pecan Magnolia Tart

Imagine a dessert that combines the rustic charm of pecans with the sweet, comforting embrace of maple syrup, all nestled in a buttery magnolia tart shell. This Maple Pecan Magnolia Tart is a showstopper that’s surprisingly simple to make at home.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 3 tbsp ice water
• 1 cup pure maple syrup
• 1/2 cup packed brown sugar
• 2 large eggs
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 1/2 cups pecan halves

Instructions

1. Preheat your oven to 350°F. In a food processor, pulse 1 1/2 cups all-purpose flour, 1/2 cup chilled butter, 1/4 cup granulated sugar, and 1/4 tsp salt until the mixture resembles coarse crumbs. Gradually add 3 tbsp ice water, pulsing until the dough comes together.
2. Press the dough into a 9-inch tart pan with a removable bottom, ensuring an even layer on the bottom and up the sides. Freeze for 15 minutes, then bake for 20 minutes until lightly golden. Let cool slightly.
3. In a bowl, whisk together 1 cup maple syrup, 1/2 cup brown sugar, 2 eggs, 2 tbsp melted butter, 1 tsp vanilla extract, and 1/4 tsp salt until smooth. Stir in 1 1/2 cups pecan halves, then pour the filling into the pre-baked shell.
4. Bake for 30-35 minutes, until the filling is set and the pecans are toasted. Cool completely before serving.

The magic of this tart lies in the contrast between the crisp, buttery crust and the gooey, nutty filling, with the maple syrup adding a depth of flavor that’s irresistibly autumnal.

Tip: For an extra glossy finish, brush the top with a little warmed maple syrup right before serving.

Magnolia Rosemary Roasted Turkey

Elevate your holiday table with this Magnolia Rosemary Roasted Turkey, where the floral notes of magnolia blend beautifully with earthy rosemary for a show-stopping centerpiece.

Ingredients

• 1 (12 to 14-pound) turkey, thawed if frozen
• 1/2 cup unsalted butter, softened
• 2 tablespoons chopped fresh rosemary
• 1 tablespoon magnolia petals, finely chopped (ensure they’re pesticide-free)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, halved
• 1 onion, quartered
• 4 garlic cloves, smashed
• 2 cups chicken broth

Instructions

1. Preheat your oven to 325°F. Remove the turkey’s giblets and pat the skin dry with paper towels.
2. In a small bowl, mix the softened butter with 2 tablespoons chopped fresh rosemary, 1 tablespoon finely chopped magnolia petals, 1 teaspoon salt, and 1/2 teaspoon black pepper.
3. Gently loosen the turkey skin from the breast and rub half of the butter mixture underneath. Spread the remaining butter over the outside of the turkey.
4. Stuff the turkey cavity with 1 halved lemon, 1 quartered onion, and 4 smashed garlic cloves.
5. Place the turkey on a rack in a roasting pan and pour 2 cups chicken broth into the bottom of the pan.
6. Roast for about 3 to 3 1/2 hours, or until a meat thermometer inserted into the thigh reads 165°F. Baste every 30 minutes with pan juices.
7. Let the turkey rest for 20 minutes before carving to allow the juices to redistribute.

The magnolia and rosemary butter not only infuses the turkey with a unique floral and herbal aroma but also ensures the meat stays incredibly moist and flavorful.

Tip: For an extra crispy skin, increase the oven temperature to 425°F for the last 15 minutes of roasting.

Dark Chocolate Magnolia Truffles

Indulge in the rich, velvety goodness of these Dark Chocolate Magnolia Truffles, a decadent treat that’s surprisingly simple to whip up in your own kitchen.

Ingredients

• 1 cup heavy cream
• 12 oz dark chocolate, finely chopped
• 2 tbsp unsalted butter, softened
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup cocoa powder, for dusting

Instructions

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately.
2. Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 2 minutes to soften.
3. Add the softened butter, vanilla extract, and salt to the bowl. Stir gently until the mixture is smooth and glossy.
4. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
5. Using a small scoop or a teaspoon, form the mixture into 1-inch balls. Roll each ball in cocoa powder until fully coated.
6. Place the truffles on a parchment-lined tray and refrigerate for another 30 minutes to set.

These truffles stand out with their melt-in-your-mouth texture and the perfect balance of bitter and sweet, thanks to the high-quality dark chocolate and a hint of vanilla.

Tip: For an extra touch of elegance, drizzle the truffles with melted white chocolate before the final chill.

Magnolia Pear and Ginger Punch

Warm up your gatherings with this Magnolia Pear and Ginger Punch, a delightful blend that marries the sweetness of pears with the spicy kick of ginger.

Ingredients

• 4 cups pear juice
• 1 cup ginger beer
• 1/4 cup fresh lemon juice
• 2 tbsp honey
• 1 tsp grated fresh ginger
• 1/2 tsp ground cinnamon
• Ice cubes, for serving
• Thin pear slices and cinnamon sticks, for garnish

Instructions

1. In a large pitcher, combine the pear juice, ginger beer, fresh lemon juice, honey, grated fresh ginger, and ground cinnamon. Stir well until the honey is completely dissolved.
2. Refrigerate the mixture for at least 1 hour to allow the flavors to meld together.
3. Fill glasses with ice cubes and pour the punch over the ice.
4. Garnish each glass with a thin pear slice and a cinnamon stick before serving.

The magic of this punch lies in the balance between the pear’s natural sweetness and the ginger’s warmth, creating a drink that’s both refreshing and comforting.

Tip: For an extra festive touch, rim the glasses with a mix of sugar and cinnamon before pouring in the punch.

Conclusion

We hope these 20 festive recipes from the Magnolia Journal inspire your holiday cooking and baking. Each dish is a celebration of flavor and joy, perfect for sharing with loved ones. Don’t forget to try your favorites, leave a comment below, and share this roundup on Pinterest to spread the holiday cheer. Happy cooking!