The holidays are filled with winter activities, pretty lights and most importantly holiday desserts. The best part of the holidays are most definitely the sweets. There are many easy treats you can do from classics like gingerbread cookies and peppermint bark to over-the-top chocolate cakes and pies. These fabulous desserts will keep your tastebuds constantly wanting more and even make for a great decoration on your dinner table. For even more classic holiday treats keep reading!
- Raspberry Pretzel dessert
This is an easy dessert that takes a maximum of 30 minutes of prep time. It’s recommended that you begin making this around 3 hours before eaten so it has time to cool in the fridge. There are many different versions of this dessert but, to my experience Betty Crocker has the best recipe . This dessert also looks very nice when finished because the white cream cheese mix really makes the red raspberry gelatin pop. You can never get enough of this delicious treat.
“ This dessert taste delicious, the raspberries put a little extra flavor in it!” says NAHS senior Sierra Antonitis.
- In a medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
- Heat oven to 350°F. In a medium bowl, mix crust ingredients. Press into ungreased 13×9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
- In a medium bowl, beat cream cheese, 1 cup sugar and vanilla with an electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
- Spread raspberries over filling; pour cooled gelatin on top. Refrigerate for 1-2 hours
- To serve cut into squares and enjoy
- Dutch oven sweet bread
Dutch oven sweet bread is one of my favorite things to make because it is so simple to eat and everyone can take a piece. Some people put butter on it or toast it with butter and cinnamon. This bread takes a lot of work, but is definitely worth it in the end. There are many variations of the bread but my favorite way is from the tasty.com website.
- stir the yeast and white chocolate chips into the water and allow the yeast to bloom until foamy.
- In a large bowl, mix together the flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water and yeast mixture.
- Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time.
- Once the dough comes together, cover and let it rise until doubled in size (about 1 ½-2 hours).
- Uncover the dough and give it a few pokes with your finger. If the dough has risen properly, it should indent under the pressure of your finger and slowly deflate.
- Using your hand or a rubber spatula, start from the rim of the bowl to work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center.
- Once finished, cover and let the dough rise again for another 1 ½-2 hours.
- Once the dough has doubled in size again, gently transfer it from the bowl to a lightly floured surface.
- Sprinkle a bit of flour on top of the dough. Using your hands, begin to shape it into a loaf. Fold the dough under itself several times to form a ball, then pinch together the seams of dough underneath.
- Place the dough seam-side down in a clean bowl that has been lightly coated with olive oil and dusted with flour.
- Cover and let rise for 1 hour.
- Meanwhile, place a 6-quart Dutch oven (or heavy cooking pot with oven-safe lid) inside the oven. Preheat the oven to 450 ̊F (230 ̊C) with the pot inside for 45 minutes-1 hour.
- Carefully remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.)
- Turn the proofed dough over onto a lightly floured surface and carefully place it inside the pot.
- Cover with the lid and return the pot to the oven.
- Bake for 45 minutes, removing the lid for the last 15 minutes.
- Remove bread from pot, cover, and let cool for 10 minutes before slicing.
- Peppermint bark
This holiday treat is a quick, easy, and delicious treat. Peppermint bark consists just of white chocolate, milk chocolate, and crushed up candy canes. Make this bark in just 10 minutes flat! Forgot to make something for a party you’re going to? No problem! Just quickly make a batch just in time for the party.
North Attleboro resident Lisa Daniels states, “This is one of my favorite treats because it tastes so good and looks so festive.”
- Line a baking sheet with parchment paper.
- Fill the bottom of a large pot with 3” water and bring to a simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top.
- Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract.
- Pour into the prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.
- Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted.
- Pour over set semi-sweet chocolate then top immediately with candy canes.
- Refrigerate until set, about 20 minutes.
- Chocolate ooey gooey cookies
These cookies are so delicious that they just melt in your mouth. They always catch everyone’s eye at the dinner table because they are something that people really have never seen before.
This Paula Deen recipe is a favorite of NAHS English teacher Mrs. Violette says, ““ These cookies taste like chocolate munchkins, but they are better because they are so light and crispy.”
To make your own batch of these delicious cookies, follow the recipe below from https://www.pauladeen.com/recipe/chocolate-gooey-butter-cookies/
- Preheat oven to 350 degrees F .
- In a large bowl cream the cream cheese and butter until smooth.
- Beat in egg. Then add in the vanilla.
- Add in the cake mix mixing in well. Dough will be VERY stiff. (if using a hand mixer be careful)
- Cover and refrigerate 2 hours until firm enough to roll into balls.
- Roll the chilled dough into tablespoon sized balls.
- Roll in confectioner’s sugar.
- Place on an ungreased cookie sheet, 2 inches apart.
- Bake 12 minutes.
- (The cookies will remain soft and look somewhat under-baked.).
- Allow to slightly cool and very carefully remove to wire racks to cool. (they are very delicate and tend to fall apart easily).
- Cool completely. Sprinkle with more confectioners sugar if desired.
- Oreo Balls
Oreo Balls are a favorite Christmas or anytime treat. If you are an Oreo cookie fan, you are going to love these easy Oreo Balls. I make these every year because they are pretty to add to any cookie platter and people love them. Not only are they easy to make but they sure are easy to eat!
- Place Oreo cookies in a food processor. Pulse until they are fine cookie crumbs.
- Using a stand mixer or hand mixer, beat the cream cheese until it is smooth, about 1 minute. Add the Oreo cookie crumbs and mix until well combined.
- Roll the Oreo mixture into small balls and place on a baking sheet or tray that has been lined with parchment paper or wax paper. Freeze the Oreo balls for 15 minutes.
- Place the chocolate wafers (or candy coating) in a small microwave safe bowl. Place the white chocolate wafers (or candy coating) in a separate small microwave safe bowl. Melt according to instructions on packaging.
- Remove the balls from the freezer and dip the balls into the melted chocolate. Make sure you cover the balls completely in chocolate. I like to use a fork to shake the excess chocolate off of the Oreo balls. Dip half of the balls in the chocolate and half in the white chocolate. Place the dipped balls back on the baking tray with parchment paper or wax paper.
- Place the baking sheet with the Oreo balls in the refrigerator and chill for at least an hour.