3 Holiday Desserts to make your mouth water!
I know they say that fruit cake is a holiday treat. If you ask me...fruitcake is holiday trash. After a delicious dinner, you don't want your guests to peg you as a "fruit cake person". Here are 3 things that you can make this Christmas to satisfy your guests sweet tooth.
GINGERBREAD BARS WITH EGGNOG CREAM CHEESE FROSTING
Serves: 16
INGREDIENTS
For the Bars
- ½ C butter, softened
- ½ C sugar
- ⅓ C brown sugar
- 1 egg
- 1 tsp vanilla extract
- 3 tbsp molasses
- 2 C all-purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ¼ tsp allspice
- ½ tsp salt
For the Frosting
- 4 oz cream cheese, softened
- 2 tbsp butter, softened
- 1¼ C powdered sugar
- 1 tbsp eggnog
- sprinkles, optional
INSTRUCTIONS
- Preheat oven to 350. Lightly spray a 9x9 inch baking dish with non-stick cooking spray.
- In the bowl of stand mixer or with an electric mixer, cream together butter and sugars. Add in egg, vanilla, and molasses and beat until creamy.
- In a separate bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and beat until combined.
- Spread batter into prepared baking dish. Bake for 20-25 minutes or until edges start to turn golden brown.
- Remove to a wire rack to cool.
- While bars are cooling, prepare frosting. Cream together cream cheese and butter until smooth. Add in powder sugar and eggnog. Beat until smooth.
- Spread frosting over cooled bars. Top with sprinkles.
CANDY CANE FUDGE
Serves 64
INGREDIENTS
- 16oz semi sweet chocolate chips
- 1 can sweetened condensed milk (14 oz)
- 12oz white chocolate chips
- 1/2 teaspoon peppermint extract
- 1/2 can sweetened condensed milk (7oz)
- 3 candy canes (chopped)
DIRECTIONS
- Line a 10" square pan with parchment paper and set aside.
- In a glass bowl add chocolate chips and condensed milk.
- Heat in the microwave for about 90 seconds, stirring at 30 second intervals until melted and smooth.
- Pour into prepared pan. In a separate bowl melt white chocolate and condensed milk.
- Heat in the microwave for about 90 seconds, stirring at 30 second intervals until melted and smooth.
- Stir in peppermint extract.
- Pour over the chocolate layer and gently spread evenly.
- Sprinkle immediately with chopped candy canes.
- Chill until set - at least 2 hours.
- Cut into bite sized squares.
Mini Caramel Apple Cheesecakes
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons sugar
- ¼ teaspoon ground cinnamon
- ¼ cup butter, melted
CHEESECAKE:
- 2 (8 ounce) packages cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
TOPPING:
- 1 large apple, peeled and finely chopped
- 1 tablespoon butter
- 1 tablespoon sugar
- ¼ teaspoon ground cinnamon
- Dash ground cloves
- ½ cup caramel ice cream topping
Instructions
- Preheat oven to 350°. Line 12 muffin cups with paper liners.
- In a small bowl, mix cracker crumbs, sugar and cinnamon; stir in melted butter. Spoon 1 rounded tablespoon crumb mixture into each muffin cup; press down with a narrow glass or spoon.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla. Add eggs; beat on low speed just until blended. Pour over crusts.
- Bake 15-18 minutes or until centers are set (do not overbake). Cool in pan on a wire rack 30 minutes. Then transfer to the fridge to chill. As with most cheesecakes, they're even better the next day.
- To serve, in a small skillet, cook and stir apple with butter, sugar, cinnamon and cloves over medium heat 4-5 minutes or until tender; stir in caramel topping. Spoon over cheesecakes to serve.
Enjoy your meals and family time!
Follow us on snap chat: elle-couture
Follow me on insta: lisagueerl
