"I want Bryn to have her own traditions that we create together," says Frankel, 40, who will share the holiday glow with hubby Jason Hoppy, 40, and of course, prized pooch Cookie.
"We also want to make gingerbread cookies together," the Skinnygirl mogul says. "And look at all the holiday windows. She loves the lights, and the Christmas trees and she'll love the bells. She even has a little Santa outfit."
But even with her focus on family, Frankel still looks forward to hosting a festive evening during the busy holiday season. "Planning a party isn't about perfection – it's about having fun," she says.
Among her easy hosting tips: make an iPod compilation with party tunes (including a "wind down song" for the end of the night) and focus on soft lighting with lots of candles. "A bright party is really a killer," she says.
Most of all, don't sweat it in the kitchen, which often means buying prepared foods when time-crunched. "Even if you buy the cold shrimp platter at Costco, put it on a nice plate," she advises. "Try to make things a little more interesting."
The most important thing, she says, is to enjoy yourself. "I love the Christmas feeling especially when you live in New York," says Frankel. "And I can't wait to start our own family traditions together."
Menu: Peppermint Bark (see below)
Mini Sweet Potato Soufflés
Peppermint BarkServes 6 or more
1 (11 oz.) bag white chocolate chips
½ cup crushed candy canes or peppermint candies
1 tsp. mint extract
8 oz. bittersweet chocolate, melted
1. In double boiler or bowl set over boiling water, melt white chocolate chips. Remove from heat and stir in crushed candy and mint extract.
2. Line a small sheet pan with wax paper. Pour in white chocolate mixture and spread evenly. Refrigerate until firm.
3. Melt bittersweet chocolate and spread evenly over white chocolate layer. Refrigerate until firm. Break into pieces. Store in refrigerator.
NEXT: Mini Sweet Potato Soufflés >
Mini Sweet Potato Soufflés
4 medium yams or sweet potatoes, peeled and chopped into large chunks
2 tbsp. unsalted butter
2 tbsp. soy milk or regular milk
1 tbsp. honey
1 tsp. salt
½ tsp. cinnamon
¼ tsp. vanilla
¼ tsp. nutmeg
4 egg whites
1. Preheat oven to 350ºF.
2. Put the yam chunks in a large pot of cold, salted water. Bring to a boil and cook until the chunks are tender when pierced with a fork, 10 minutes.
3. Drain and transfer to a large bowl. Mash with a potato masher. Add butter, milk, honey, salt, cinnamon, vanilla and nutmeg. Stir well until mixture is smooth.
4. In a medium bowl, beat egg whites until they start to form soft peaks. Stir ½ of beaten whites into yam mixture until completely combined. Fold in remaining whites in two additions, until just combined.
5. Spray 12-cup muffin tin with cooking spray or line with paper cups. Scoop the yam mixture into the cups.
6. Bake for 30 minutes or until the soufflés are just firm. Remove from oven and let cool for 5 minutes.
7. Carefully remove soufflés from tin and place on serving platter.
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Bethenny Frankel's Pom-opolitan
1. Mix 1.5 oz. vodka, 1 oz. pomegranate juice and juice from two lime wedges in an ice-filled shaker.
2. Pour into a chilled martini glass and top with a generous splash of club soda.
3. Garnish with a lime wedge and serve.