‘Tis the season for sweet treats! And, with that comes a lot of guilt on my part! Christmas desserts are just too hard to resist and I’d hate to disappoint a hostess if I didn’t at least try something!
Holiday baking can be nostaligic and many of the recipes I use are ones that have been handed down from one generation to the next.
If you’re in search of new dessert recipes for your family, holiday parties & gifts, you’re sure to find plenty of ideas on today’s Christmas dessert post.
For Christmas dinner, I like to serve the “creme de la creme” dessert, something that is as pretty as it is delicious like this Red Velvet Tiramisu Trifle.
Red Velvet Tiramisu Trifle
- 1 cup seedless raspberry jam
- 1/4 cup black raspberry liqueur
- 1/4 cup fresh orange juice
- 2 8 oz containers mascarpone
- 2 cups heavy cream
- 1/3 cup sugar
- 1 tsp tsp vanilla extract
- Red Velvet Madeilines without powdered sugar
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1. Whisk together first 3 ingredients in a small bowl
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2. Stir together mascarpone cheese in a large bowl
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3. Beat heavy cream at high speed with an electric mixer until foamy; gradually add sugar and vanilla beating until soft peaks form. Stir one-fourth of whipped cream into mascarpone using a rubber spatula; fold in remaining whipped cream.
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4. Arrange one third of Red Velvet Madeleines in a 3 qt. trifle dish; drizzle with one-third of jam mixture, top with 1 container of raspberries, and dollop with one-third of mascarpone mixture. repeat layers twice. Cover and chill 4 to 24 hours before serving.
Red Velvet Madeleines
- 3/4 cup sugar
- 3 large eggs
- 2 egg yolks
- 1 tsp vanilla extract
- 3/4 cup butter, melted
- 2 tbsp red liquid food coloring
- 1 1/3 cups cake flour
- 2 tbsp unsweetened cocoa
- 1/2 tsp baking powder
- 1/4 tsp salt
- powdered sugar (optional)
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1. Preheat oven to 400 degrees. Beat first 4 ingredients at medium-high speed with an electric mixer 5 minutes or until thick and pale. Add butter and food coloring, beating until blended.
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2. Sift together cake flour and next 3 ingredients; fold into egg mixture. Spoon butter into 2 lightly greased shiny madeleine pans, filling three-fourths full (about 1 tbsp per madeleine
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3. Bake for 8 to 10 minutes or until centers of madeleines spring back when lightly touched. Immediately remove from pans to wire racks and cool completely (about 20 minutes). Dust with powdered sugar just before serving,, if desired.
This chocolate mousse is a treat after a large meal – just enough to satisfy!
Chocolate Mousse
- 1 cup semi-sweet chocolate chips
- 1 1/4 cup half & half (scalded)
- 2 egg yolks
- 3 tbsp brandy
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1. Put all ingredients into blender and pour scalded cream over to melt the chocolate chips. Blend until smooth.
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2. Pour into 6 cups or small sherbets, filling 2/3 full.
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Cover and chill at least 3 hours or until pudding-like consistency. Top with whipped cream & garnish.
Cookies Recipes
Heard round dessert tables at holiday parties everywhere are directions for the perfect sugar cookie recipe! I have tried a few and this is the one I use the most.
My Mother's Favorite Cookies
- 1 cup butter
- 1 cup powdered sugar
- 1 cup sugar
- 1 cup oil
- 2 eggs
- 1 tsp vanilla
- 4 cups plus 4 tbsp flour
- 1/2 tsp baking powder
- 1 tsp cream of tartar
- 1 tsp nutmeg
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1. Cream butter; add both sugars. Add oil, eggs, vanilla.
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2. Sift together flour, salt, soda, baking powder. Add to creamed mixture, along with tartar and nutmeg. Mix well.
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3. Form walnut size balls and place on ungreased cookie sheets.
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4. Grease bottom of small glass, dip into sugar and press balls down on cookie sheet.
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5. Bake at 350 degrees for 12 minutes.
A box of home-made cookies can make a lovely Christmas gift…perfect for co-workers and neighbors. There is nothing better than a gift of holiday treats – we have fun tasting each one and picking our favorite.
Gluten-free Almond Macaroons
- 4 ounces almond paste (about 5 1/2 tbsp)
- pinch salt
- 1/4 tsp vanilla extract
- 1/2 cup confectioners sugar, plus more for dusting
- 1 large egg white
- 1/4 cup slice almonds
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1. Preheat oven to 300 degrees. Put almond paste, sugar and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly about 3 minutes.
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2. Put almond paste, sugar and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until crumbly about 3 minutes.
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3. Add egg white and vanilla. Mix until smooth and thickened about 3 minutes.
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4. Drop batter by tablespoons onto a baking sheet lined with parchment paper, spacing 2 inches apart. Place 2 almond slices on each mound of dough.
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5. Bake until cookies are golden brown, 20 to 25 minutes. Let cool completely on a wire rack. Just before serving, lightly dust cookies with sugar.
Brownies can become another sweet holiday treat by adding a Santa hat with a strawberry and cream. These would be great for children’s Christmas parties.
Brownies
- 4 oz unsweetened chocolate squares
- 2/3 cup shortening
- 2 cups sugar
- 4 eggs (beaten)
- 1 tsp vanilla
- 1 1/4 cup flour
- 1 tsp baking powder
- 1 tsp sakt
- 1 cup chopped nuts (optional)
- 1, Combine dry ingredients and set aside.
- 2. In medium sauce pan on low heat, melt unsweetened chocolate squares and shortening. Remove from heat.
- 3. Stir in eggs and vanilla. Mix well.
- 4. Add dry ingredients and mix.
- 5. Stir in chopped nuts.
- 6. Fold into a small pyrex dish (about 10″) and bake at 350 degrees or until a toothpick inserted in the middle comes out clean. Allow to cool slightly before serving.
For Santa brownies bake batter in mini muffin tins.
Chocolate Covered Cherry Cookies
- 1 1/2 cup flour
- 1/2 cup cocoa
- 1/2 cup butter
- 1 cup sugar
- 1/4 tsp each salt, baking powder, baking soda
- 1 egg
- 1/4 tsp vanilla
- 48 maraschino cherries (reserve juice)
- 1/2 cup sweetened condensed milk
- 1 6 oz pkg. chocolate chips
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1. In a bowl combine flour and cocoa.
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2. Beat butter about 30 seconds and add sugar, salt, baking powder and soda. Mix well. Add egg and vanilla. Gradually add flour and cocoa.
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3. Shape dough into 1 inch balls. Place on ungreased baking sheet.
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4. Make an indentation in each ball ith thumb or spoon.
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5. Drain cherries, reserving juice. Place a cherry in each ball of dough.
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6. In small saucepan, combine sweetened condensed milk and chocolate chips. Stir until chips melt (over low heat). Add 4 tsp of cherry juice.
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Spoon 1 tsp. of mixture over cherry in each cookie. Bake at 350 degrees for 10 minutes.
Candy Creations
Need chocolate – is it an addiction?! I seem to crave it and one little piece a DAY is acceptable!
Going to Grandma’s house for Christmas as a child I knew I’d find a container full of peanut butter balls waiting for me. Rich & creamy, they are now my kids’ favorite. My friend has the same recipe but leaves the top uncovered and she calls them Buckeyes.
Peanut Butter Balls
- 1/2 cup margarine
- 1 lb box powdered sugar
- 2 cups crunchy peanut butter
- 3 cups Rice Krispies
- 1 12 oz pkg. chocolate chips
- 1/8 lb. paraffin
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1. Combine margarine, powdered sugar, peanut butter and Rice Krispies.
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2. Form into balls & chill.
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3. Melt together chocolate chips and paraffin.
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4. Dip balls into mixture, coating evenly. Place on waxed paper. Store in cool place.
Almond toffee is popular at candy stores, but it’s easy to make and share with friends and family.
Toffee Bars
- 1 cup butter
- 1 cup brown sugar
- 2 cups flour
- 1 egg yolk
- 1 tsp vanilla
- 1 1/2 5 oz Hersheys bars
- 2/3 cup ground walnuts
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1. Cream together butter & brown sugar.
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2. Add flour, egg yolk and vanilla. Mix well.
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3. Press dough onto cookie sheet about 1/8 inch thick.
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4. Bake at 300 to 325 degrees. Watch carefully. when just done, remove from oven. Do not let it brown.
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5. Melt Hersey’s bars in double boiler and spread over top of cookie mixture; putting walnuts over top. Cut before cold.
Pralines
- 6 cups sugar
- 1/2 cup butter
- 2 tsp soda
- 2 cups buttermilk
- 6 tbsp bourbon
- 2 tsp vanilla
- 4 cups pecan halves
- 1, In a very large pot, combine sugar, soda, butter and buttermilk. Cook to soft boil stage (232 degrees)
- 2. Add vanilla & bourbon. Beat to soft, creamy peaks. Stir in pecans
- 3. Drop by teaspoonfuls to waxed paper.
Holiday Drink Ideas
Looking for a hot drink to warm your soul during the crisp holiday season? You may want to try this Caffe Mocha or set up a hot cocoa bar.
Cafe Mocha
- 2 tbsp chocolate syrup, plus more for serving
- 1 shot 2 oz white chocolate liquer
- 2 large dollops whipped cream
- 6 ounces hot fresh coffee
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1. In a coffee mug drizzle in the chocolate syrup, white chocolate liquer and 1 dollop of whipped cream.
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2. Pour hot coffee over the mixture and stir until well blended.
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3. Garnish with dollop of whipped cream and a drizzle of chocolate syrup.
Love the idea of creating a hot cocoa bar, try using mason jars and apothecary jars – they are perfect for containing marshmallows, cinnamon, spice, and chocolate.
Well, I’m ready to warm my house with sweet goodness, how about you?
Still looking for gifts? Shop our holiday gift guide here: https://hadleycourt.com/best-holiday-gifts/
Photo credits: Southern Living, skinny points, utter Buzz!, Food Network, Cooking Classy, Nutritious Eats, Martha Stewart, AllRecipes, The Enchanted Home, Just one Cookbook, Just a pinch, Love & Olive Oil, Cakies
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