Start by gathering all your ingredients and measuring them out.

In a large bowl, cream together the softened butter and brown sugar until fluffed.

Add the egg and molasses, mixing until well combined.

Gradually add in the dry ingredients to create your gingerbread dough.

Wrap the dough in plastic wrap and chill in the refrigerator for at least one hour.

Preheat your oven to 350°F (175°C).

On a floured surface, roll out the chilled dough to about 1/4-inch thickness.

Use cookie cutters to cut out shapes and place them on a baking sheet lined with parchment paper.

Bake the cookies for 8-10 minutes or until the edges are firm. Allow them to cool on the baking sheet for a few minutes before transferring to wire racks.

While the cookies are baking, melt the dark chocolate in a microwave-safe bowl, stirring until smooth.

Spread it onto a lined baking sheet and melt the white chocolate, repeating the process.

Sprinkle crushed peppermint candies on top.

In a mixing bowl, beat the cream cheese and sugar until smooth.

Add the eggs one at a time, mixing well after each addition.

Gently fold in the eggnog and nutmeg before pouring into a prepared cheesecake crust.

Bake in a preheated oven at 325°F (160°C) for 40-50 minutes.

Allow it to cool completely before chilling it in the fridge.

In a medium saucepan, melt semi-sweet chocolate chips and sweetened condensed milk over low heat.

Stir until smooth and then spread it into a lined dish to cool.

Mix unsalted butter, flour, sugar, corn syrup, pecans, eggs, and vanilla extract in a bowl.

Pour into a prepared crust. Bake until the filling is set, then cool before slicing.

Roll out your dough and cut out shapes.

Dust the tops with powdered sugar before completing them with raspberry jam in between.

Layer sliced apples in a baking dish, sprinkled with sugar and cinnamon.

Combine oats, flour, and brown sugar with melted butter, then sprinkle over apples.

Bake until golden and bubbly.