Christmas Desserts
Are you all out of ideas this Christmas for planning desserts? Then this is the blog post for you to try! I've put together some tasty treats from Pinterest to try this Christmas Eve and or Christmas Day!
1. Peppermint Oreo Truffles
Ingredients:
1 16 oz. package regular Oreo cookies
1 8 oz. package cream cheese
1 1/2 teas. peppermint extract
8 oz. melting chocolate, candy coat, or almond bark (melted)
Instructions:
1. Crush Oreos to fine crumbs; place in medium bowl.
2. Add cream cheese and peppermint extract to the bowl; mix until well blended.
3. Refrigerate mixture until firm, about one hour.
4. Roll cookie mixture into balls, about 1-inch in diameter.
5. Dip balls in chocolate/candy melt/almond bark; place on wax paper.
6. Sprinkle with crushed candy canes immediately after placing on wax paper.
7. Refrigerate until firm, about 1 hour.
8. Store truffles, covered, in refrigerator.
9. Yields about 20-30 truffles.
10. NOTES:
11. Add 1/2 teas. to 1 teas. more peppermint extract for more peppermint flavor.
12. If you want a more drier consistency for the truffle filling, use 4 oz. of cream cheese. You can add more cream cheese, ounce by ounce, to get your desired consistency.
13. To help prevent the Oreo mixture from mixing into the white chocolate/candy coat, melt small batches of chocolate/candy coat at a time.
2. Chocolate Chip Brownie Tarts
Ingredients:
Cookie Crust:
5 Tablespoons unsalted butter, softened
¼ cup light brown sugar
1 egg yolk (from a large egg)
½ cup plus 1 tbsp all purpose flour
scant pinch salt
⅓ cup mini chocolate chips
Brownie Filling:
6 Tablespoons unsalted butter
½ cup granulated sugar
¼ cup unsweetened cocoa powder
1 large egg
¼ teaspoon vanilla extract
3 Tablespoons all purpose flour
Maldon or other large-grain salt, for topping (optional)
Instructions:
Preheat the oven to 325 F. Grease a mini muffin tin.
To make the cookie crust, in a small bowl beat together the butter and sugar until light and fluffy (do this by hand with a wooden spoon or in a standing mixer). Add the egg yolk and mix. Add the flour and salt and mix until well combined. Stir in mini chocolate chips. Put the bowl in the refrigerator to chill while making the brownie filling (this will make it easier to handle).
For the brownie filling, heat the butter on the stove or in the microwave, just until melted. Whisk in sugar and cocoa powder until smooth. Set aside until only slightly warm to the touch, about 5 minutes. Using a wooden spoon stir in the egg and vanilla until evenly encorporated. Add flour and stir until smooth.
Divide the cookie dough into 12 even portions (about 2 teaspoons each) and press them into the prepared muffin tin to form tart shells. Pour the brownie filling into each of the shells.
Bake for 9-10 minutes, just until the brownie starts to set around the edges (the centers will still be gooey). Be careful not to overtake these - pull them from the oven as soon as you see that the brownie edges are setting.
Let cool at room temperature in the muffin tin (Note: be sure to let these cool completely or they will crumble - patience is key!). Sprinkle with salt (optional).
3. Lofthouse Sugar Cookies - Copycat Recipe
Ingredients:
For the Cookies
2 sticks (1 cup) butter, softened
1 cup sour cream
1¾ cup granulated sugar
2 eggs
2 teaspoons vanilla extract
½ teaspoon almond extract
6 cups all purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt (omit if using salted butter)
For the Frosting
2 sticks (1 cup) butter, softened
1 teaspoon vanilla, coconut, almond, or peppermint extract
4 cups powdered sugar
5 tablespoons milk
Food coloring and sprinkles, optional
Instructions:
To make the cookies
Preheat oven to 400°. Line a baking sheet with a baking mat or parchment paper, set aside.
In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and sour cream until smooth and light in color.
Add in the sugar, eggs, vanilla extract, and almond extract. Mix until just combined.
In a separate mixing bowl, sift together the flour, baking powder, baking soda, and salt (if using). Add the dry ingredients to the wet in three additions—mixing well after each.
To form drop cookies: using damp hands, roll dough into 2" balls and place 2" apart on the prepared cookie sheet. Using a flat-bottomed glass dipped in water, press the cookie balls flat.
To form rolled cookies: cover the dough and chill for 20-30 minutes. Roll out on a lightly floured surface until ¼" thick. Using a biscuit cutter, cut cookies and place 2" apart on the prepared cookie sheet.
Bake cookies in preheated oven for 5-7 minutes, until the cookies just begin to set up and the bottoms are lightly brown. Immediately remove from cookie sheet and let cool completely on a cooling rack before frosting.
To make the frosting
In a stand mixer fitted with a scraper/paddle attachment or in a large mixing bowl using a hand mixer, cream together the butter and extract of choice until smooth.
Add in the powdered sugar, 1 cup at a time, mixing until smooth after each addition. Add in the milk and food color, and beat until fluffy and smooth. Spread onto cooled cookies and immediately sprinkle on sprinkles.
Notes:
Like all sugar cookies, watch these like a hawk in the oven! Sugar cookies go from perfectly tender and done to overbaked in only a few blinks of an eye. You're looking for the cookies to be just barely brown on the bottom, and the top to look "set up". Err on the side of underdone! After all, have you ever heard someone complain that their cookie was too soft and tender? Nope.
4. Hot Chocolate Cookies
Ingredients:
1/2 cup unsalted butter
one 12-ounce bag semi-sweet chocolate chips
1 1/4 cups light brown sugar, packed
3 large eggs
2 teaspoons vanilla extract
1/4 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
about 8 ounces dark chocolate, diced into 1/2-inch pieces (I used a Trader Joe's Pound Plus Dark Chocolate Bar)
about 12 large marshmallows, cut in half
Instructions:
To a medium, microwave-safe bowl, add the butter, chocolate chips, and heat on high power to melt for 1 minute. Stop to check and stir. Heat in 15-second bursts, stopping to stir after each burst, until chocolate has melted and can be stirred smooth (You'll likely only need 1 or 2 bursts). Alternatively, melt the chocolate chips and butter in a medium saucepan over low heat, stirring constantly until just melted. Allow melted chocolate mixture to stand for 5 minutes to cool slightly.
To a separate large bowl, add the brown sugar, eggs, and vanilla. Beat with a handheld electric mixer on medium speed just until blended, about 1 minute.
Add the cooled chocolate mixture and beat on medium speed until just until combined, about 1 minute. Stop and scrape down the sides of the bowl.
Add the cocoa powder, flour, baking powder, and salt. Beat on low speed just until combined, about 1 minute. Stop and scrape down the sides of the bowl. Cover bowl with plasticwrap and refrigerate for 2 hours, or until dough has firmed up significantly. If you accidentally over-chill it and it becomes too firm, allow bowl to rest on counter until you can scoop it.
Preheat oven to 325F. Line a baking sheet with a Silpat or spray with cooking spray. Using a 2-tablespoon cookie scoop form dough mounds and place them on the baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Flatten slightly and bake for 10 minutes, or until edges and tops have just set, even if slightly undercooked and glossy in the center.
Remove baking sheet from oven, add 1 piece of dark chocolate to the center of each cookie, pushing down very slightly just so it breaks the surface and sinks down.
Place one marshmallow half on the top of each piece of chocolate on all the cookies, pushing down very slightly so the marshmallow adheres.
Return baking sheet to oven and bake for about 5 minutes, or just until marshmallows have puffed; don't let them brown and don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
Cookies will keep airtight at room temperature for up to 1 week. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
5. Homemade Peppermint Patties
Ingredients:
7 1/2 cups powdered sugar, sifted
1/3 cup evaporated milk
1/3 cup light corn syrup
3 tablespoons extra-virgin or refined coconut oil
1/4 teaspoon food-grade peppermint essential oil or 1 teaspoon peppermint extract (see note)
1 1/2 pounds bittersweet or semisweet baking chocolate, chopped
Crushed peppermint candies for sprinkling, optional
Instructions:
In a large mixing bowl, beat together the sugar, milk, corn syrup, coconut oil and peppermint on low speed until combined. Shape the dough into two round circles, cover in plastic wrap and refrigerate for 30 minutes.
Sprinkle a liberal amount of powdered sugar on a clean countertop or on a piece of parchment paper. Unwrap one disk of dough and place it on the counter or parchment. Sprinkle the top with powdered sugar, too. Roll the peppermint patty dough to about 1/4-inch thick and cut into rounds with about a 1 7/8-inch or similar-sized cutter.
Reroll the scraps until all of the dough is used. Repeat with second disk of dough. Place the rounds on a parchment-lined baking sheet and freeze until firm, about 30 minutes or overnight.
Melt the chocolate (I use the microwave on 50% power and cook for 1-minute increments, stirring in between; I melt until it is mostly melted but there are still a few small lumps of chocolate - I stir these in until fully melted. This will help to avoid blooming on the set chocolate.)
Using a fork, dip the frozen patty rounds one-by-one into the chocolate. Tap the handle of the fork on the side of the bowl to drizzle off the excess chocolate, scrape the bottom of the fork on the edge of the bowl and gently place the dipped patties on parchment-lined baking sheets using a butter knife to gently slide the patty off the fork if needed.
Sprinkle the dipped patties with crushed mints, if using. Let the chocolate set, about an hour. Store patties in the refrigerator.
6. White Chocolate Dipped Peppermint Sugar Cookies
Ingredients:
2 3/4 (390g) cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
1 1/2 cups (320g) granulated sugar
1 cup (8 oz) unsalted butter, softened
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 tsp peppermint extract
2 1/2 cups (15 oz) white chocolate chips
2 1/2 Tbsp (30g) shortening
1/3 cup (60g) peppermint bits or finely crushed candy canes
Instructions:
For the cookies:
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking soda, salt and cream of tartar for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, cream together sugar and butter until combined. Mix in egg then mix in egg yolk, vanilla and peppermint extract. With mixer set on low speed slowly add in dry ingredients and mix just until combined (dough with will thick, so stop mixer and mix by hand to get flour at bottom if needed).
Scoop dough out 1 1/2 Tbsp (about 33g) at a time and shape into balls. Transfer to a baking sheet lined with parchment paper or a silicone liner, spacing cookies 2-inches apart (chill dough balls that aren't currently baking in refrigerator on plates). Bake in preheated oven 10 - 11 minutes (cookies should appear slightly under-baked). Remove from oven and allow to rest several minutes then transfer to a wire rack to cool completely.
For the coating:
Place chocolate chips and shortening in a medium microwave safe bowl and heat in microwave on 50% power in 20 second intervals, stirring well between intervals until melted and smooth. Dip half of cooled cookies in white chocolate allowing excess to run off (or slide bottom slightly along edge of bowl) then transfer to wax paper and immediately sprinkle with peppermint bits. Allow to set at room temperature or in refrigerator. Store in an airtight container at room temperature.
Recipe source: Cooking Classy
6. Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting
Ingredients:
1½ cups flour
2 tablespoons ground ginger
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
1½ cups butter
1 cup sugar
½ cup brown sugar
3 tablespoons molasses
4 eggs, at room temperature
1½ teaspoons vanilla
for the frosting
4 cups powdered sugar
4 ounces cream cheese, softened
1 tablespoon cinnamon
½ teaspoon vanilla
2-4 tablespoons heavy cream
Instructions:
Preheat oven to 350 and line muffin tins with cupcake liners. Whisk together flour, ginger, cinnamon, nutmeg, and cloves. Set aside.
In a another, large bowl cream together butter and sugars until pale and fluffy. Add molasses, beat until combined. Add eggs, beating after each until incorporated. Beat in vanilla. Gradually mix in flour mixture until combined.
Divide batter evenly among the lined cups, filling each ¾ full. Bake about 25 minutes until an inserted toothpick comes out clean. Allow to cool in the muffin tins for about 10 minutes, then transfer to wire racks to cool completely.
When cupcakes are completely cooled, prepare the frosting. Beat the cream cheese until fluffy (about 2 minutes). Add vanilla, cinnamon, and 2 tablespoons of heavy cream and mix until smooth. Gradually mix in powdered sugar. Add 1-2 more tablespoons of heavy cream as needed to thin the frosting to a spreadable consistency. Spread on cooled cupcakes. (see note) Store in airtight container.
Notes
**For the frosting, the above recipe is for enough frosting to spread on each of the cupcakes. If you want to pipe the frosting, double the recipe and when adding the heavy cream, add less than you would to spread the frosting. The shape holds up better when the frosting is thicker. Also, before piping the frosting, it may help to allow the frosting to set up for a few minutes and "dry out" a bit. This will help it hold it's piped shape. Recipe adapted from cookbook "Martha Stewart's Cupcakes".
7. Nutella Fudge Brownies
Ingredients:
Brownie
3/4 cup unsalted butter, melted 1 cup sugar 1 tsp vanilla extract 2 eggs 3/4 cup flour 6 tbsp cocoa 1/4 tsp baking powder 1/4 tsp salt
Fudge
14 – ounce can sweetened condensed milk 2 tablespoons unsalted butter, room temperature 1 1/2 cups chocolate chips 1 cup chocolate-hazelnut spread, such as Nutella
Topping
6 oz chocolate chips 1 tbsp shortening
Instructions:
To make the brownie:
1. Preheat oven to 350°F (176°C). Grease a 9×9 baking pan. 2. Combine the butter, sugar and vanilla extract in a medium sized bowl. 3. Add eggs and mix until well combined. 4. Combine flour, cocoa, baking powder and salt in another medium sized bowl. 5. Slowly add dry ingredients to the egg mixture until well combined. 6. Pour the batter into the pan and spread evenly. 7. Bake for 18-20 minutes, or until a toothpick comes out with a few moist crumbs.
Once the brownie is cooled, make the fudge:
8. Combine sweetened condensed milk, butter, chocolate chips and Nutella in a metal or glass bowl. Set the bowl over a pot of simmering water. 9. Stir mixture until everything is melted and smooth, then spread evenly over the brownies. 10. Set brownies in refrigerator to set. 11. Once set, add chocolate chips and shortening for topping to a microwave safe bowl. Microwave on 15 second increments until the chocolate and shortening are melted and smooth. 12. Spread chocolate into an even layer over the fudge. 13. The chocolate should cool quickly and become firm. Cut into bars.
Store brownies in an airtight container in the refrigerator. Brownies are best for 2-3 days, but should be ok for up to 4-5 days.
Read more at http://www.lifeloveandsugar.com/2015/11/04/nutella-fudge-brownies/#GuBWQDkCMgUwxBZ2.99
8. Lauren Conrad's Christmas Morning Cinnamon Rolls
Ingredients:
Dough
1 3/4 cups warm water
1/4 cup 2 tablespoons sugar
1/4 vegetable oil
3 tablespoons active yeast*
1/2 tablespoon salt
1 egg 1 egg yolk
5 1/4 cups flour
Filling
1/4 cup unsalted butter
1.5 tablespoons of brown sugar
1/4 cup 2 tablespoons sugar
2 teaspoons of cinnamon
2 -3 tablespoons holiday sprinkles
Frosting
3 cups powdered sugar
2 teaspoons vanilla extract
1/4 cup milk
holiday sprinkles
Instructions:
For the rolls:
Preheat oven to 400 degrees.
In an electric mixer fitted with a dough hook, mix warm water, sugar, oil, and active yeast. Mix on low speed for 3 minutes and then turn the mixer off and let ingredients sit for 10 minutes. The yeast will activate and begin to rise and thicken.
Add salt, eggs, and flour. Mix on a medium speed for 6-8 minutes (until the sides of the bowl are clean) and then let sit for 5 minutes.
While the dough is resting, make the filling. Melt butter and set aside. Combine sugars, cinnamon and sprinkles, and set aside.
On a lightly oiled surface, roll dough out into a rectangle shape (about 12″ high x 18″ long).
Using a pastry brush, lightly brush the melted butter on dough.
Sprinkle filling mixture evenly over dough.
Starting at one of the long edges, roll the dough into a tight cylinder shape.
Cut an 8″ piece of unflavored dental floss. Place the floss underneath the roll about 1 – 2 inches from the edge. Take the two ends of the floss and cross them over the top of the cylinder and pull (like in the photo above). Discard the end piece of the roll and continue this process 12 times down the line.
On a baking sheet lined with parchment paper, place 6 rolls on a sheet. Let the rolls sit for another 8-10 minutes before putting them into the oven.
Bake for 12-14 minutes until the edges become golden brown.
For the icing:
In a medium bowl, use a whisk to mix powdered sugar, vanilla extract and milk.
Frost each roll generously and add sprinkles.
9. Lauren Conrad - Eggnog Donuts
Ingredients:
For the donuts
2 cups of flour
¾ teaspoon soda
1 teaspoon cream of tartar
¾ teaspoon kosher salt
¼ teaspoon nutmeg
1 egg, beaten
½ cup sugar
1 tablespoon butter, melted
½ cup buttermilk
For topping
1 cup sugar
1 tablespoon cinnamon
Instructions:
1. Sift dry ingredients together. Add wet ingredients and stir until a rough dough forms. Sprinkle your counter with flour and knead together the dough, just until it forms a smooth ball. Roll with a rolling pin to about ½ an inch thick and cut with a doughnut cookie cutter.
2. Heat up 4 inches of vegetable oil (traditionally lard) to 375F. Add the doughnuts, in batches so they have plenty of room, and cook for about 3 minutes, or until a deep golden brown, and flip, cooking for another 3 minutes. Immediately toss into cinnamon sugar mixture to coat. Enjoy warm.
10. LaurenConrad.com - Chocolate Dipped Pretzels
Ingredients
chocolate chips (one batch with white chocolate, one batch with milk chocolate)
3 tablespoons butter
16 ounce bag of mini pretzels
topping of your choice (crushed up peppermints, heath bars, and nuts)
Directions
In a medium saucepan, melt the chocolate and butter together over a double boiler.
Once the chocolate and butter has melted, mix it up and then carefully dip the pretzels into the chocolate and immediately place the dipped pretzel onto a cookie sheet covered with wax paper.
Sprinkle your topping of choice over the pretzels.
Place cookie sheet into the refrigerator and allow to set for 30-minutes.
11. LaurenConrad.com - Elizabeth's Eggnog Cheesecake Bars
Ingredients
Vegetable oil cooking spray, for pan
12 graham crackers, finely ground (1 1/2 cups)
3/4 cup plus 3 tablespoons sugar
2 ounces (4 tablespoons) unsalted butter, melted
1 pound cream cheese, room temperature
2 large eggs
1 large egg yolk
3/4 cup eggnog
1 tablespoon plus 1 1/2 teaspoons all-purpose flour
1 tablespoon plus 1 teaspoon brandy
1 teaspoon pure vanilla extract
1/2 teaspoon freshly grated nutmeg, plus more for dusting
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees. Coat a 9-inch square baking pan with cooking spray. Stir together graham crackers, 3 tablespoons sugar, and the melted butter. Press into bottom of pan. Bake until crust is just brown around the edges, 12 to 15 minutes. Let cool.
Meanwhile, beat cream cheese with a mixer on medium speed until fluffy, about 2 minutes. Add the remaining 3/4 cup sugar, the eggs, yolk, eggnog, flour, brandy, vanilla, nutmeg, and salt; beat until smooth. Pour filling over crust. Set pan in a roasting pan, and add enough hot water to come halfway up sides of baking pan. Bake until just set, 40 to 45 minutes. Remove baking pan from water bath, and transfer to a wire rack. Let cool slightly, about 30 minutes. Refrigerate for at least 3 hours or overnight.
Cut into 1 1/2-by-3-inch bars. Lightly dust tops of bars with freshly grated nutmeg just before serving.
Hope these were helpful! Merry Christmas!!
Emma Holder
