The lechon isn’t the only thing that should be stuffed this season. After rigorous rounds of taste testing, the Juice team is proud to present a shortlist of recipes that meet the sugar standards of the holidays and the gift requisites of loved ones.

Red Velvet Cupcakes with Cream Cheese Frosting

Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar
Chopped pecans and fresh raspberries or strawberries, for garnish

Directions
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.
In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Garnish with chopped pecans and a fresh raspberry or strawberry.
Cook's Note: Frost the cupcakes with a butter knife or pipe it on with a big star tip.

Banana Flambé Bread

For the pecans:
2 tablespoons muscovado sugar
A good pinch of salt
1 1/2 tablespoons butter, diced
1 cup pecan halves
For the bananas:
1 1/2 tablespoons, butter
A good pinch of salt
4 ripe bananas, peeled and sliced
2 tablespoons muscovado sugar
2 tablespoons light rum
For the batter:
2 cups flour
1 1/2 teaspoons baking powder
1/2 cup butter, diced
1 cup, loosely packed muscovado sugar
2 eggs
1/4 cup light cream

Directions
To caramelize the pecans, combine the 2 tablespoons sugar with 1 tablespoon water in a small saucepan and set over medium heat. When the mixture starts to simmer, let it caramelize for a minute, add the salt and butter, and let melt. Let simmer for one more minute, add the pecans, and stir continuously to coat. Spread the nuts out in a single layer on a piece of parchment paper.

To flambé the bananas, combine the butter and salt in a large skillet and melt the butter over medium heat. When the butter starts to smell nutty, add the bananas, sprinkle with sugar, and cook for two minutes, stirring from time to time. Add the rum to the skillet, light up a match, and, with great caution and a quick hand, get the flame close to the surface of the bananas to set the rum aflame. Let all the alcohol burn out (it will take about 10 seconds), stir, and remove the skillet from heat.

Preheat the oven to 180°C (350°F) and line a loaf pan with parchment paper.
Prepare the batter. Combine the flour and baking powder in a small mixing bowl and set aside. Cream the butter and sugar together in the bowl of a food processor. Add the eggs and process until combined. Add the bananas and mix again. Add the cream and mix until incorporated. Add the flour mixture and process until just combined. Don't overmix.

Fold in the pecans then pour the batter into the prepared pan, level the surface, and bake for about 50 minutes, until the top is set and a knife inserted in the center comes out clean. Transfer to a rack to cool for 5 minutes, remove the loaf from the pan, and let cool on the rack. Serve slightly warm or at room temperature. The loaf will keep for a few days on the counter, tightly wrapped in foil.

Lux Brownies

1 cup butter, diced
8 ounces good bittersweet chocolate, chopped finely
1 cup plus 2 tablespoons flour
1/3 cup unsweetened cocoa powder
 A good pinch of salt
1 1/4 cups unrefined cane sugar
4 eggs
7 ounces (about 1 1/2 cups) mixed nuts, chopped just a little bit
Yields 24 servings.

Directions
Preheat the oven to 180° C (360° F) and line a square 8x8-inch baking pan with parchment paper.

Melt the butter and chocolate together in a double boiler, stirring regularly to ensure even melting. Set aside to cool for a few minutes.

In the meantime, sift together the flour, cocoa powder, and salt.

Whisk the sugar into the chocolate mixture. Add the eggs in one by one, whisking well after each addition. Incorporate the flour mixture, working gently with a spatula, until no trace of flour remains; do not overwork the dough. Save a handful of nuts for decoration, and fold the rest into the batter.

Pour into the prepared pan, level the surface, and sprinkle with the nuts you've set aside.

Bake for 25 to 30 minutes, until the sides and top are dry to the touch and cracked in places. Let cool completely before cutting, and ideally, leave to rest at room temperature, covered with foil, for a few hours or overnight before serving.

Oatmeal Chocolate Chip Cookies

1 cup unsalted butter, room temperature (unsalted) – (230 grams)
1 cup sugar (192 grams)
1 cup brown sugar (200 grams)
2 large eggs
2 tablespoons milk
2 teaspoons vanilla
2 cups all-purpose flour (unbleached) – (255 grams)
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 1/2 cups oats (rolled or “quick,” but not “instant”) (250 grams)
2 cups chocolate chips (12-oz.)

Directions
Preheat the oven to 175° C (350 F) Cream the butter and the sugars with an electric mixer until light. Beat in the egg, then the milk and the vanilla extract. Stir the flour, baking soda, baking powder and salt together and gradually stir the flour mixture into the sugar mixture until it’s incorporated. Stir in the oats and chocolate chips. Drop dough, making 1 inch rounds, onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread. Bake on center rack for 10-13 minutes, until golden brown at the edges and light golden at the center.

Cool on baking sheet for at least 1-2 minutes before moving to a wire rack to cool completely.
Makes 4 dozen