How is it possible that Christmas goes without a fabulous treat of desserts to stun your taste buds? We recommend you these 10 greatest Christmas dessert ideas to add flavor to these joyful holidays:
Part 1. The 10 Best Dessert Recipes for Christmas
1. OLD-FASHIONED APPLE PIE
- 2 tablespoons flour
- Pie Dough
- 12 apples, peeled, cored, and sliced
- Sugar three-fourth of cup
- Juice and spice of a lemon
- 1 and half teaspoons cinnamon
- half teaspoon nutmeg
- a nip of ground spice
- 2 tablespoons butter without salt
- 1 egg
- Heat oven to 375 degrees. Lightly flour the plate surface and roll out the dough into two 1/8 inch thick circles. Take a pastry circle and carefully press into the pie plate. Cover the circle with plastic paper and before that place it on a waxed paper. Then let the circles chill out for almost 30 minutes.
- Take a large bowl, add apples, sugar, lemon juice, flour and spices and combine them well. Take the apples in a spoon and place into pie pan. Butter it and then add the remaining pastry circles on top. Make cuts for steam vents across the top. Take the egg in a bowl, beat it then brush the pie circle. Toss additional sugar if required.
- Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.
2. GINGERBREAD ICEBOX CAKE
- 6 ounces cream cheese
- 2/3 cup light brown sugar
- 3 half cups heavy cream
- 80 gingersnaps cookies
- 3/4 cup gum drops
- 1. Add sugar and cream cheese in a large bowl and beat them with a mixer on until the mix is smooth.
- Add the cream and mix. Keep on mixing until the mixture thickens and produces stiff peaks.
- Spread 1 cup whipped cream mixture on the bottom of bundt pan and top it with 16 overlapping cookies.
- Now for another layer of overlapping cookies, evenly spread about a third of cream on the top of first layer and top the ring with 16 cookies on the outside and 6 halved cookies on the inside.
- Just like in step 4, add another layer of overlapping cookies with 16 on the outside and 10 on the inside of bundt pan to cover.
- Spread the remaining third of whipped cream evenly on the top, cover the cake with loose plastic cover and refrigerate for 12 hours or overnight.
3. HOLIDAY FRUIT TART
- 1 cup flour
- Pie Dough
- Salt 1/4 of tablespoon
- half teaspoon spices, ground
- half teaspoon nutmeg, finely ground
- Half teaspoon cinnamon, ground
- 1 teaspoon ground ginger
- Sugar dark-brown, half cup
- Currant, one-fourth of cup
- golden raisin, one-fourth cup
- cranberries, 1/4 cup, dried
- citron, 1/4 of cup
- orange peel, 1/4 of cup
- 1 cup almonds, chopped and toasted
- spice of a lemon
- fresh lemon juice, 2 tablespoons
- 3 tablespoons distilled wine
- Molasses one-fourth of cup
- 2 eggs
- Roll out 3/4 pie dough on the surface of available tart pan, lightly floured, to its fit and desired thickness (1/8 inch). Place the pastry on pan and press it down on the edges and along rim. Cover it with plastic and refrigerate along with the rest of dough.
- Spread flour, spices and salt onto bowl. Add sugar, almonds, citron, orange peel, dried fruit, juice and spice. Stir in the wine, I beaten egg and molasses and then pack into pastry-lined tin.
- Roll the remaining dough to 1/8 inch thickness over the lightly floured surface. Smoothen the edges of pastry in tart tin with water, and place rolled dough over filling. Seal it tightly and chill tart for 1 hour.
- Heat oven to 365 degrees. Brush tart with remaining egg and water mix, place tart in oven and bake until golden brown. Let it cool and then using a knife slice into 3/4 inch thick slices.
4. ALMOND MADELEINES
- 2 eggs
- half cup sugar
- almond extract, 1/4 teaspoon
- half teaspoon lemon spice, ground
- half cup flour
- half cup almond, finely ground
- salt, one-fourth of teaspoon
- baking powder, 1/4 of teaspoon
- 1/2 cup melted butter, unsalted
- Heat the oven to 350 degrees. Spray two madeleine pans with non-stick cooking spray.
- Use a mixer to cream together eggs and granulated sugar in a bowl until the mixture thickens.
- Add in the almond extract while beating. And slowly pour in melted butter. Don't overmix.
- Divide the batter evenly between the prepared pans and bake until lightly golden around edges.
- As the madeleines cool down in the pan, invert them on to cooling rake to completely lose heat.
5. CREAMY CHOCOLATE CUPS
- 1 cup milk
- 1 teaspoon almond extract
- 1 vanilla bean
- Half cup chopped chocolate
- 6 eggs
- cocoa powder, one-third of cup
- half cup sugar
- 6 cups
- Preheat the oven to 325 degrees F.
- Place a small pot over low heat and bring milk, almond extract, vanilla seeds and vanilla pod.
- Melt the chocolate. In a large bowl add cocoa, sugar and eggs and mix to combine.
- Pour the heated milk mixture in melted chocolate and mix.
- Add egg mixture into chocolate mixture slowly to prevent egg from scrambling. Blend the ingredients but careful not to make froth or bubbles.
- Fill a baking pan with 2 inches water, put the small cups, filled with the mixture almost to top, in the baking pan and cover the top with foil of aluminum.
- Place the pan in the oven and bake until the custard is a little loose but set.
- Remove the pan from oven. Carefully take out the cups from water bath and let them cool.
- Serve as you deem fit.
6. CANDY STRIPE COOKIE STICKS
- 8 egg whites
- 2 cups sugar
- 2 cups flour
- A nip of salt
- 10 tablespoons butter
- heavy cream, 1/4 cup
- vanilla extract a teaspoon
- Red food coloring
- Preheat oven to 400 degrees. Add egg whites and sugar in a bowl and beat with electric mixer on medium speed unless it becomes foamy. Add flour and salt; mix at low speed. Add butter, cream and vanilla and beat until mixed.
- Put 1 cup batter to a small bowl and set the rest aside. Add red coloring to desired hue. Take a pastry bag with small plain round trip and transfer the batter into it.
- Place a 3 by 6 inch rectangle on a baking sheet. Take a tablespoon of batter and spoon in the rectangle and spread it. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden.
- Use a spatula to loosen the edges. And flip cookie over and roll into a stick starting from the long side. Let cool until it is set.
- Repeat to make as many cookies as you want.
7. MOLTEN CARAMEL CAKES
- white chocolate chopped, two cups
- butter, 1/4 of cup
- 2 cups dulce-de-leche
- 4 eggs
- 1/4 of cup sugar
- 1 cup flour
- Salt for icing
- Preheat the oven to 425 degrees.
- Take a saucepan and melt white chocolate with butter over low heat.
- Add dulce-de-leche and stir until combined. Then remove from the heat.
- Beat the eggs with sugar using a mixer. Gradually add white chocolate mixture and then flour.
- Put the batter in six ramekins. Bake until the cakes are golden brown.
- Serve with icing as desired.
8. RASPBERRY TRIFLE
- half cup sugar
- lemon juice, 1/4 cup
- 1 cup raspberry jam
- 4 cups raspberries
- 2 cups heavy cream
- One and a half pounds cake
- Add 1/2 cup sugar, 1/4 cup water, and lemon juice in a saucepan and boil. Dissolve sugar while stirring. Then let it cool.
- Mix jam with 3 cups raspberries in a small bowl and mash slightly.
- Add cream and 2 tablespoons sugar in a large bowl and whip until stiff peaks.
- Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
- Take a 4-quarter trifle dish or any other glass bowl and fit 1/3 of slices in the bottom. Spread the top layer with 1/3 raspberry mixture and then add whipped cream.
- Repeat to make two layers. Refrigerate until ready to serve, up to 24 hours.
9. PEPPERMINT HOT FUDGE SUNDAES
- 1 cup heavy cream
- corn syrup, one-third of cup
- 12-ounce of chocolate chips
- peppermint extract one teaspoon
- vanilla ice cream
- Chopped peppermint candy
- Take a small saucepan, add heavy cream and corn syrup and combine.
- Stir it and boil the mixture over medium-high heat.
- Remove from heat. Then add peppermint extract and chocolate.
- Whisk it until the chocolate melts and adjust consistency with extra corn syrup.
- Serve as desired.
10. GINGERSNAP AND JAM PARFAITS
- red-currant jam, 3/4 cup
- 3 tablespoons lemon juice
- half cup sour cream
- 3/4 cup heavy cream
- 1/4 cup sugar
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon cardamom, finely ground
- 1/4 teaspoon ginger, finely ground
- 8 gingersnap, crushed cookies
- Take jam and lemon juice in a small bowl and whisk together.
- Use a mixer to beat crème fraiche, cream, sugar, vanilla, and spices until mixture holds stiff peaks.
- Take 1 heaping table spoon cream mixture, 1 table spoon crushed cookies and 1 table spoon jam mixture in a small glass as a layer.
- Add another layer and refrigerate until ready, up to 1 hour.