It's the time of year when everyone wants to bake and cook, and feel like a professional doing it. (Well, at least we all want to eat like professionals.)

Patch asked chefs around the North Shore to share some of their favorite holiday recipes. Here's what we got back. If you're a local chef and would like to add your own recipe, please do in the comments or, if it's too long, email me at emily.stone@patch.com and I'll add it to the article.

Holiday Spice Cupcakes with Apple Brandy Compote and Vanilla Bean Ice Cream

From Glenview House Sous Chef Jeff Modica

Cupcake

2 ½ cups cake flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon salt

½ teaspoon ground ginger

¼ teaspoon ground clove

¼ teaspoon nutmeg

½ cup butter

2 eggs

1 cup sugar

½ cup brown sugar

1 teaspoon vanilla extract

1 ¼ cup milk

In a bowl combine flour, salt, cinnamon, ground ginger, ground clove, nutmeg and mix well with a whisk (spice mix).  In a stand up mixer cream the butter with a paddle.  Add sugar and brown sugar to butter and continue to mix.  Add eggs, milk and vanilla extract and combine.  Add flour mix to the spice mix to finish batter.  Ladle batter into greased muffin tins and bake in oven at 350. Cake is cooked when cake tester comes out clean.

Apple Brandy Compote

1 qt diced apples

1 cup butter

1 lb brown sugar

1 teaspoon cinnamon

¼ cup of brandy

Pinch of salt

Melt butter in a large saucepan then add small diced apples and salt.  Sweat apples in butter then add brandy and reduce contents.  Add brown sugar and cinnamon and whisk mixture to dissolve sugar.  Simmer apples until tender and then remove from heat.

Roasted Sweet Potatoes With Macadamia Nuts

From Whole Foods

Sweet potatoes get modern, sleek delicious update in this dish that’s sure to become a favorite at your table. The simple flavor of sweet potatoes, toasty nut and sharp vinegar go together beautifully.

Serves 4

¼ cup of macadamia nut

4 medium sweet potatoes, peeled

½ teaspoon fine sea salt

Ground black pepper to taste

½ tablespoon fig or pomegranate balsamic vinegar

2 teaspoons maple syrup

½ teaspoon Dijon mustard

Preheat oven to 350 degrees F. Spread macadamia nuts on a baking sheet and toast in over for five to eight minutes, until fragrant and lightly browned. Remove from oven, cool and chop. Increase oven temperature to 400 degrees F.

Oil a baking dish. Cut sweet potatoes lengthwise into wedges and toss them in the baking dish with a tablespoon of olive oil, salt and pepper. Bake for 45 to 60 minutes, stirring occasionally, until tender.

Whisk together remaining oil with vinegar, maple syrup and mustard. Drizzle over sweet potatoes and garnish with toasted macadamia nuts.