christmas desserts
Table of Contents Cookies
peppermint chip cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 2 peanut butter cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 sugar cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 snickerdoodles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 pinwheel cookies. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 gingerbread men cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Cakes and Rolls
cinnamon rolls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9 ice box cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 mocha cupcakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Pies
chocolate cream pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 pecan pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 peppermint fudge pie. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Cookies cookies
1
Peppermint chip cookies From the kitchen of: Olivia Coppola
Ingredients
1/2 cup of unsalted butter 1/3 c of brown sugar 1/2 cup of sugar 1 egg 1 1/2 cup of flour 1 1/2 tsp of vanilla 1/2 tsp of sea salt 1/2 tsp of baking soda 3/4 cup of white chocolate chips 3/4 cup of milk chocolate chips 5 candy canes crushed into pieces
Directions
1. Using a standing mixer mix the cream butter, sugar and brown sugar until nice and creamy. 2. Add vanilla and egg to mixture and beat until incorporated. 3. In a separate bowl whisk together flour, sea salt, and baking soda. 4. Mix dry and wet ingredients until combined 5. Stir in chocolate chips and candy canes 6. Preheat oven to 350 7. Roll dough into balls 8. Bake for 10-12 minutes or until slightly golden 9. Cool and enjoy!
2
SANTA’S FAVORITE
PEANUT BUTTER COOKIES From the kitchen of Mary Jane Armfield, “Mrs. Claus”
Ingredients
1 cup peanut butter 1 cup sugar, extra for fork 1 egg
Directions
1. Preheat oven to 350 degrees F 2. Line baking sheet with parchment paper 3. Combine the peanut butter, sugar, and egg in a large bowl; mix until smooth 4. Roll dough into walnut-size balls and place onto prepared baking sheet 5. Using a fork dipped in sugar, press a crosshatch pattern into the dough balls 6. Bake for 8-10 minutes 7. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms My grandma told my mom when she was growing up that these were Santa’s favorite cookies, so we still to this day leave a plate of them out for him. They are always gone when we wake up on Christmas morning!
3
Sugar Cookies
From the kitchen of: Megan Anderson
Ingredients
2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, softened 1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract
Directions
1. Preheat oven to 375 degrees. In a small bowl, stir together flour, baking soda, and baking powder. Set aside. 2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. 3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.
4
Snickerdoodles From the kitchen of: Georgie Smith
Ingredients
2 1/2 cups of all-purpose flour 2 tsp baking powder 1/2 tsp coarse salt 1 cup (2 sticks) unsalted butter at room temperature 1 1/2 cups plus 2 tbsp sugar 2 large eggs 2 tsp ground cinnamon
Directions
1. Preheat the oven to 350. Sift together flour, baking powder, and salt into a bowl. 2. Put butter and 1 1/2 cups of sugar in a bowl. 3. Mix on medium speed with an electric mixer. Mix until pale and fluffy for about 3 minutes. 4. Mix in eggs – Reduce speed –gradually add flour mixture. 5. Stir together cinnamon and remaining 2 tbsp of sugar in a bowl. 6. Shape dough into 1 3/4 - inch balls; next roll in the cinnamon sugar mixture. 7. Place on a baking sheet 3 inches apart and bake for 12 to 15 or until golden brown edges appear. 8. Cool and serve with ice cold milk or hot tea. Enjoy. Makes 24 cookies.
5
Christmas Pinwheel Cookies From the kitchen of: Megan Anderson
Ingredients
2 1/4 c. all-purpose flour 1 tsp. baking powder 1/2 tsp. kosher salt 1 c. (2 sticks) butter, softened 1 c. granulated sugar 1 large egg 3/4 tsp. almond extract Red food coloring Sprinkles
Directions
1. Whisk together flour, baking powder, and salt. Using a hand mixer, beat butter and sugar together. 2. Add egg and beat until incorporated, then add extract. Add dry ingredients and beat until just combined. 3. Divide dough in half, keeping one half in bowl. Add red food coloring and mix until desired color is reached. 4. Shape each dough into a square that is roughly 1/2’’ thick. Wrap in plastic wrap and refrigerate until firm, about 30 minutes. 5. Place red dough between two sheets of parchment paper and roll into a rectangle that’s about 1/4” thick. Repeat with white dough. 6. Take top sheet of parchment paper off of each dough. Place red dough on top of white dough, dough sides facing each other. Gently press on top of dough to help seal together. 7. Remove top parchment paper and trim sides to match up evenly. Starting on a long side, use the bottom parchment paper to help roll dough tightly in to a log. 8. Roll log on the counter a few times to help seal the edge. Wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to overnight. 10. Line 2 large baking sheets with parchment. Place sprinkles on me- dium plate then slice cookies 1/2’’ thick and roll edges in
sprinkles 11. Bake for 10 minuters at 350 degrees.
6
Gingerbread men cookies From the kitchen of: Megan Anderson
Ingredients
3/4 c. (1 1/2 sticks) butter, softened 3/4 c. packed brown sugar 2/3 c. molasses 1 large egg 1 tsp. pure vanilla extract 3 1/4 c. all-purpose flour 1 tbsp. ground ginger 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. ground cloves 1/4 tsp. ground nutmeg 1/2 tsp. kosher salt
Directions
1. In a large bowl using a hand mixer, beat butter, brown sugar, and molasses until fluffy, about 2 minutes. Add egg and vanilla and beat until combined. 2. In a medium bowl, whisk flour, spices, baking soda, and salt until combined. With the mixer on low, gradually add dry ingredients to wet ingredients until dough comes together 3. Divide dough in half and create two discs. Wrap each in plastic wrap and chill until firm, about 2 to 3 hours. 4. Preheat oven to 350° and line two large baking sheets with parchment paper. Place one disc of dough on a lightly floured surface and roll until 1/4” thick. 5. Cut out gingerbread men with a 3” wide cutter and transfer to baking sheets. 6. Bake until slightly puffed and set, 9 to 10 minutes, depending on the size of your cookie cutters.
7
cakes & rolls
8
Cinnamon Rolls From the Kitchen of Sinead McGovern
Ingredients:
1 cup warm milk 2 1/2 teaspoons instant dry yeast 2 large eggs at room temperature 1/3 cup salted butter, Melted 1/2 cup granulated sugar 1 teaspoon salt 4 1/2 cups all-purpose flour 1/2 cup salted butter (almost melted) 1 cup packed brown sugar 2 tablespoons cinnamon 1/2 cup heavy cream, for pouring over the risen rolls 1/2 cup butter 3 cups powdered sugar 1-2 tsp vanilla 1 1/2 tbsp milk
Directions:
1. Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast . 2. Add the eggs, butter and sugar. Mix until combined. 3. Add in salt and 4 cups (save the other 1/2 cup only if you need it) of flour and mix using the beater blade. Allow the mixture to rest for 5 minutes 4. Beat the dough on medium speed with the dough hook, adding in up to 1/2 cup more flour if needed. Knead dough for 5-7 minutes 5. Place the dough in the greased large bowl, cover the bowl with a towel or wax paper and place it in a warm place and let it rise until doubled 6. Prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well 9 combined. Set aside.
7. Flour a rolling pin and roll dough to about a 24×15” rectangle 8. Smooth the cinnamon filling over entire dough rectangle. 9. Starting on the long end, roll the dough up tightly, cut into 12 slices and place in a greased 9×13 baking pan 10. Cover the pan and allow the rolls to rise for 20 minutes or until nearly doubled. 11. Preheat the oven to 375 degrees. 12. Warm the heavy cream until the chill is off. Once the rolls have risen,pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls. 13. Bake at 375 degrees for 20-22 minutes, until the rolls are light- ly golden brown and the center rolls are cooked through. 14. While the rolls are cooling, prepare the frosting, Cream the butter until smooth, add in the powdered sugar one cup at a time, alternating with a liquid, Ice warm cinnamon rolls generously.
10
Ice Box Cake
From the kitchen of: Michelina Iannacito
Ingredients
Box of Graham crackers 1 Quart Heavy cream 2 box 0f chocolate powder -(Jello instant) Powder sugar Chocolate chips 2 cups milk
Directions
1. In a bowl mixer add 2 boxes of chocolate powder and 2 cups of cold milk 2. Whisk until becomes thick 3. In a bowl mixer add powdered sugar and heavy cream. 4. Whisk until peaks form 5. Spread a thin even layer of whipped cream across bottom 9 by 13 pan 6. Add an even layer of graham crackers 7. Top with 1/3 of chocolate pudding and smooth 8. Add 1/3 whipped cream on top 9. Repeat layering 2 more times, graham crackers. Chocolate pudding, and whipped cream 10. Add chocolate chips on top 11. Chill, cover with plastic wrap and chill in fridge for at least 4 hours or overnight My Nonna makes this every birthday for her grandchildren. She started making this at my family’s restaurant years ago in the city. This is my favorite desert she makes, and I look forward to it every birthday. 11
mocha CupcAKES from the kitchen of: Megan Anderson
Ingredients
1 cup all purpose flour 1 cup plus 2 tablespoons sugar 1/2 cup plus 2 tablespoons unsweetened Natural Cocoa Powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, melted and warm 2 large eggs, lightly beaten 1/2 teaspoon peppermint extract 1 tablespoon instant coffee 1/2 cup hot coffee
Directions
1. Preheat oven to 350. Line muffin tins with cupcake liners. 2. Sift together all the dry ingredients in the bowl of an electric mixer. 3. In a medium bowl, combine all the wet ingredients using a whisk. Add the instant coffee into the wet ingredients. 4. Mix the dry ingredients on low speed for 1 minute. Stop the mixer and add half of the wet ingredients. Mix for a minute on medium speed and scrape the sides and bottom of bowl. Add the rest of the wet ingredients and mix for additional minute on medium speed. The batter will be thin. Divide evenly among the cupcake liners. 5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out almost clean.Cool cupcakes on wire racks completely.
12
Pies pies
13
Chocolate Cream Pie From the kitchen of: Racquel Marciano
Ingredients
Crust 1 1/2 cups graham cracker crumbs 2 Tbsp sugar 1 tsp ground cinnamon 1/8 tsp salt 2 Tbsp egg white 2 Tbsp butter, melted Cooking Spray Filling 1/2 cup sugar 2 Tbsp cornstarch 1 Tbsp unsweetened cocoa 1/8 tsp salt 1 large egg 1 large egg yolk 1 3/4 2% reduced-fat milk 2 ounces dark chocolate chopped 1 1/2 cups whipped cream
Directions
1. Preheat oven to 375. 2. Combine crumbs, sugar, salt. Stir in egg white and butter. 3. Press mixture into bottom and sides of 9 inch pie plate coated with cooking spray. Bake at 375 for 9 minutes. 4. Prepare filling with sugar, cornstarch, unsweetened cocoa salt egg, egg yolk. Hit milk in a saucepan until tiny bubbles form around edge. Add hot milk to egg mixture whisking constantly. Return milk mixture to pan and cookover medium heat until thick and bubbly. Remove from heat. Add chocolate, stir until smooth. 4. Place pan in large ice bowl for 10 minutes. Spoon filling into crust. Chill for three hours and then spread whipped topping. 14
pecan Pie
From the Kitchen of: Mary Jane Armfield
Ingredients
1 cup Karo® Light OR Dark Corn Syrup 3 eggs 1 cup granulated sugar 2 tablespoons butter, melted 1 teaspoon pure vanilla extract 1–1/2 cups (6 ounces) coarsely chopped pecans 1 (9-inch) unbaked OR frozen deep-dish pie crust
Directions
1. Preheat oven to 350 degrees F. 2. Mix Karo Light Corn Syrup, eggs, sugar, butter and vanilla using a spoon or a rubber spatula. 3. Stir in pecans. 4. Pour the mixture into pie crust. 5. Bake on center rack of oven for 60 to 70 minutes. 6. Cool for at least 2 hours on wire rack before serving.
15
peppermint fudge pie from the kitchen of: Southern Living
Ingredients
1/2 cup butter or margarine 2 (1-ounce) unsweetened chocolate squares 1 (1-ounce) semisweet chocolate s quare 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 1/2 cup all-purpose flour 1/2 cup chocolate malt mix 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup coarsely chopped pecans 1 pint peppermint ice cream, softened 1 cup whipping cream 1/2 cup powdered sugar 1/2 cup crushed peppermint candy
Directions
1. Melt first 3 ingredients in a heavy saucepan over low heat, stirring occasionally until smooth. Remove from heat; cool. 2. Beat chocolate mixture and sugar at medium speed with electric mixer until blended. Add eggs and vanilla, beating until smooth. Add flour and next 3 ingredients, beating until blended Stir in pecans. Pour into a lightly greased 9-inch pieplate. 3. Bake at 325° for 40 minutes. Remove from oven; cool completely on wire rack. 4. Press down center of crust gently. Spread ice cream over crust. Cover and freeze 8 hours. 5. Beat whipping cream and powdered sugar at medium speed with electric mixer until soft peaks form. Spread over ice cream. Sprinkle with crushed candy. 16
