Having trouble on what to make for dessert for any upcoming holiday events? Or craving any sweet treats? Here are a few delicious desserts that will keep you happy for the holidays!
Quick Pear-Ginger Crisps
Prep Time: 10 minutes
Cooking Time: 20 minutes
- 2 15.25-ounce cans of pears in heavy syrup, drained and patted dry
- 4 gingersnap cookies (chopped)
- ¼ cup walnut pieces (chopped)
- ¼ cup plus 2 tbsp. packed light brown sugar
- 2 tbsp unsalted butter (cut into small pieces)
- Heat oven to 350 Fahrenheit.
- Coarsely chop the pears, and then divide the pears evenly into small ovenproof dishes.
- Stir together chopped gingersnap cookies, walnuts, and brown sugar in a medium bowl. Then spoon over pears.
- Put a tsp of butter on top.
- Bake until topping has browned and the pears are bubbling. This should take about 15 minutes. Let it cool on a cooling rack.
Individual Chocolate Melting Cakes
Prep Time: 15 minutes
Cooking Time: 20 minutes
- 10 ounces semisweet or bittersweet chocolate, chopped
- 4 tbsp unsalted butter
- 5 eggs
- ½ cup sugar
- ¾ cup all-purpose flour
- 1 ½ tsp baking powder
- 1/8 tsp salt
- Caramel sauce
- Coffee ice cream
- Heat oven to 325 Fahrenheit.
- Lightly coat a 12-cup muffin tin with vegetable cooking spray.
- Melt the chocolate and butter in a large bowl over a saucepan of simmering water. Remove from the heat.
- In another large bowl, beat the eggs and sugar at a medium-high speed until its light and fluffy. Add flour, baking powder, salt, and melted chocolate. Mix with a spoon until well blended.
- Divide the batter evenly into an 8 muffin tin and bake until the cakes have cooked all the way through. This will take about 15 minutes. The cakes will still look a bit moist on top. Remove from the oven and let it cool for 5 minutes.
- Serve warm with the caramel sauce and ice cream. Enjoy!
Red Velvet Crinkle Cookies
Prep Time: 25 minutes
Cooking Time: 15 minutes
Servings: 30 cookies
- 3 cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ tsp salt
- ¾ cup unsalted butter, softened
- 1 1/3 cups granulated sugar
- 3 large eggs
- 1 tbsp milk or buttermilk
- 1 ½ tsp vanilla bean paste or vanilla
- 2 tsp lemon juice
- 5 tsp red food coloring
- 1 cup white chocolate chips
- 1 cup powdered sugar
- In a mixing bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds. Set aside for later. In the bowl of an electric stand mixer fitted with paddle attachment whip up butter and granulated sugar until pale and fluffy.
- Mix in one egg at a time, then blending them together.
- Mix in milk, vanilla bean paste, lemon juice, and red food coloring.
- With mixer set on low speed, slowly add in dry ingredients and mix just until combined.
- Stir in white chocolate chips. Cover bowl with plastic wrap and let it cool down for 2 hours or until firm enough to shape into balls.
- Heat oven 350 Fahrenheit
- Pour powdered sugar into a bowl. Remove dough from refrigerator, scoop dough out and shape into medium sized balls.
- Roll cookie dough balls into powdered sugar and evenly coat.
- Transfer onto the Silpat or parchment paper lined baking sheets. Flatten the cookie balls slightly.
- Bake in preheated own for 13 to 14 minutes.
- Allow cookies to cool on baking sheet then transfer to a cooking rack.
- Store into airtight container.