Four Easy Holiday Desserts

Peppermint Chocolate Chip Cookies 
Ingredients 
0.5 cup granulated sugar 
0.75 cup packed brown sugar
1 tsp salt 
0.5 cup unsalted butter, melted 
1 organic egg (or equivalent non-dairy susbstitute such as applesauce)
1 tsp alcohol-free vanilla extract 
1.25 cup all purpose flour
0.5 tsp baking soda 
5 oz trader joe’s dark chocolate chunks 
1 oz crushed peppermint 

Instructions

  1. In a large bowl, mix together the sugars, salt, and butter until a paste forms with no lumps, using chopsticks. 
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the chopsticks and remain for a short while before falling back into the mixture. 
  3. In a separate bowl, mix together the flour and baking soda. Slowly add the mix of flour and baking soda into the original bowl while folding the two mixes with a spatula. Be careful not to overmix. 
  4. Fold in the chocolate chunks and crushed peppermint, then chill the dough for at least 1 hour. 
  5. Preheat the oven to 350˚F or 180˚C. Line a baking pan with parchment paper. 
  6. Scoop the dough with an ice cream scoop onto a parchment paper-lined baking pan, leaving at least 4 inches of space between cookies and 2 inches of space between a cookie and the edge of the pan so that the cookies can spread evenly. 
  7. Bake for 12-15 minutes or until desired texture of cookie! 
  8. Cool and enjoy!

Cranberry Chocolate Rice Bars
Ingredients
5 cup mini marshmallows
5 cup organic puffed rice2.5 tbsp unsalted butter, melted 
2 tbsp trader joe’s dark chocolate chunks
2 tbsp dried cranberries or raisins 

Instructions 

  1. In a large bowl, melt the marshmallows and butter together in the microwave. Microwave 30 seconds at a time until fully melted and mix until it forms an even texture. 
  2. Fold in the puffed rice with chopsticks, adding 1 cup at a time until the rice has all been added and the rice is evenly distributed.
  3. Prepare and grease a large rectangular pan. Spread the marshmallow-rice mixture evenly onto the pan. 
  4. Sprinkle the chocolate chunks and cranberries onto the pan. 
  5. Allow cool for 15 minutes. Enjoy! 

Homemade Peppermint Bark
Ingredients 
1 cup crushed peppermint 
4 cups trader joe’s dark chocolate chunks 
3 cups white chocolate chips 
0.5 tsp peppermint extract 

Instructions 

  1. In a medium sized bowl, stir the peppermint extract and the melted chocolate chips. Pour the mixture onto a wax paper-lined pan and spread evenly with a spatula. Freeze for 5 minutes.
  2. Take the pan out of the freezer and pour the melted white chocolate over the chocolate, spreading evenly with a spatula.
  3. Sprinkle the crushed peppermint onto the chocolate layer. 
  4. Freeze for at least 1 hour. 
  5. Remove the bark from the freezer and cut into pieces. Enjoy!

Apple Tartlets
Ingredients 
3 granny smith (green) apples, peeled and sliced 
2 sheets puff pastry, thawed 
3 tbsp water 
0.5 cup sugar 
2 tbsp unsalted butter 

Instructions 

  1. In a cup cake pan, line each cup cake hole with puff pastry sheet. 
  2. In a large saucepan over medium heat, pour in the water and sugar evenly and cook until light amber in color for about 6 minutes. 
  3. Add in the butter, and stir to make sure the mixture is even. Add in the apples, stirring until they are coated in a thick layer of caramel.
  4. Cook the apple mixture for about 15-20 minutes, stiring constantly Remove it from the heat when the amount of caramel has reduced. 
  5. Pour the apple mixture into each cup cake hole. 
  6. Bake according to the temperature and time on your puff pastry sheet package, or until the puff pastry turns golden brown. 
  7. Serve with vanilla ice cream! Enjoy! 

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