Favorite Holiday Dessert

by Meagan Pastore

Bryan Baldwin’s favorite: Oreo Balls

“My sister and I had such a fun time baking these together for the holidays.  It makes it even better that they were so delicious!”

Ingredients

1 (8 ounce) package cream cheese, softened

36 OREO Cookies, finely crushed

16 ounces semi-sweet baking chocolate, melted     

126799_977
Directions

  1. Mix cream cheese and cookie crumbs until well blended.
  2. Shape into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
  3. Refrigerate 1 hour or until firm.

http://allrecipes.com/recipe/229415/oreo-cookie-balls/

Tom Reynolds’ favorite: Sugar Cookies with Eggnog

“My family always bakes them together.  We eat and enjoy them later.”

Ingredients

2 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups margarine

2 cups white sugar

2 eggs

2 teaspoons vanilla extract

1/4 cup white sugar for decoration

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside.
  2. In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly.

Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

http://allrecipes.com/recipe/22850/chewy-sugar-cookies/

Jonny Friberg’s favorite: Chocolate Mousse

“Chocolate Mousse is the best!  It’s creamy goodness that everyone would love.”

Ingredients

2 cups chilled heavy cream

4 large egg yolks

3 tablespoons sugar

1 teaspoon vanilla

7 oz fine-quality bittersweet chocolate (not unsweetened), chopped

Garnish: lightly sweetened whipped cream

Special equipment: an instant-read thermometer

Directions                                                                107437

  1. Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
  2. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
  3. Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
  4. Spoon mousse into 8 (6-ounce) stemmed glasses or ramekins and chill, covered, at least 6 hours. Let stand at room temperature about 20 minutes before serving.

http://www.epicurious.com/recipes/food/views/chocolate-mousse-107437

Tom Vidal’s favorite: Homemade Rice Crispy Treats

“I love the way they snap crackle and pop in my mouth.  You can taste the marshmallow taste for hours after you eat them!”

INGREDIENTS

3 tablespoons butter

1 package (10 oz., about 40) JET-PUFFED Marshmallows

OR

4 cups JET-PUFFED Miniature Marshmallows

6 cups Kellogg’s® Rice Krispies® cereal

DIRECTIONS

  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
  2. Add KELLOGG’S RICE KRISPIES cereal. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.

http://www.ricekrispies.com/recipes/the-original-treats

Grace Guertin’s favorite: Peanut Butter Push Ins

“My grandmother makes them for us every Christmas.  It reminds me of the holiday season.”

271187Prep Time: 45 MIN, Total Time: 45 MIN, Servings: 36

1 cup Gold Medal™ all-purpose flour

1 teaspoon baking soda

1/8 teaspoon salt

½ cup sugar

1/3 cup creamy peanut butter

¼ cup butter or margarine, softened

1egg

2 tablespoons whipping cream

1 teaspoon vanilla

¼ cup chopped unsalted peanuts

1 bag (12 oz) miniature peanut butter cup candies, unwrapped

Directions

  1. Heat oven to 350°F. Grease 36 mini muffin cups with shortening or cooking spray.
  2. In small bowl, mix flour, baking soda and salt; set aside. In medium bowl, beat sugar, peanut butter and butter with electric mixer on medium speed 2 minutes. Beat in egg, whipping cream and vanilla. On low speed, beat in flour mixture until blended. Stir in peanuts.
  3. Shape dough into 3/4-inch balls.Place one ball into each muffin cup.
  4. Bake 12 minutes. Immediately press 1 peanut butter cup into center of each cookie. Bake 2 minutes longer. Cool in pan on cooling rack.

http://www.bettycrocker.com/recipes/peanut-butter-cookie-cups/6a3940a7-2745-4657-b143-9d1e5fff912e

Nick Thorpe’s favorite: Homemade Chocolate Chip Cookies

“Chocolate Chip cookies are scrumptious and remind me of my childhood.”

INGREDIENTS

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 large eggs

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

INSTRUCTIONS:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

https://www.verybestbaking.com/recipes/18476/original-nestle-toll-house-chocolate-chip-cookies/

 

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