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Best Christmas Dessert Recipes 2017

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Most Popular Christmas Desserts The Best Martha Stewart Christmas Desserts Most Popular
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Best Christmas Dessert Recipes 2017

Description

Christmas is a time of celebration, love, and family. And what better way to celebrate the occasion than with some delicious Christmas desserts? In this article, we have gathered some of the best Christmas dessert recipes of 2017 that are sure to impress your guests and leave them wanting more. From classic gingerbread cookies to eggnog cheesecake, these recipes are perfect for the holiday season.

Prep Time and Cook Time

Gingerbread Cookies

Prep Time: 15 minutes

Cook Time: 10-12 minutes

Eggnog Cheesecake

Prep Time: 30 minutes

Cook Time: 45 minutes

Peppermint Bark

Prep Time: 10 minutes

Cook Time: 10 minutes

Yule Log

Prep Time: 30 minutes

Cook Time: 20-25 minutes

Ingredients

Gingerbread Cookies

  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 tsp vanilla extract

Eggnog Cheesecake

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, at room temperature
  • 1 cup sugar
  • 3 tbsp all-purpose flour
  • 1 cup eggnog
  • 3 eggs
  • 1 tsp vanilla extract

Peppermint Bark

  • 16 oz dark chocolate, chopped
  • 12 oz white chocolate, chopped
  • 1 tsp peppermint extract
  • 1/4 cup crushed candy canes

Yule Log

  • 4 eggs
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, at room temperature
  • 2 cups powdered sugar
  • 1/4 cup unsweetened cocoa powder
  • 2-3 tbsp heavy cream

Equipment

  • Mixing bowls
  • Electric mixer
  • Baking sheets
  • Parchment paper
  • 9-inch springform pan
  • Double boiler
  • Baking dish
  • Spatula
  • Whisk
  • Piping bag
  • Serrated knife

Method

Gingerbread Cookies

  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves.
  2. In a large bowl, beat the butter and brown sugar until creamy. Add the molasses, egg, and vanilla extract and mix well.
  3. Add the dry ingredients to the wet ingredients and mix until just combined.
  4. Divide the dough in half and wrap each half in plastic wrap. Chill in the refrigerator for at least 1 hour.
  5. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  6. Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Cut out desired shapes with cookie cutters and place on the prepared baking sheet.
  7. Bake for 10-12 minutes or until lightly browned. Cool on a wire rack.

Eggnog Cheesecake

  1. Preheat the oven to 350°F. Grease a 9-inch springform pan.
  2. In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press into the bottom of the prepared pan.
  3. In a large bowl, beat the cream cheese until smooth. Add the sugar, flour, eggnog, eggs, and vanilla extract and beat until well combined.
  4. Pour the mixture over the crust in the prepared pan.
  5. Bake for 45 minutes or until set. Cool on a wire rack.

Peppermint Bark

  1. Line a baking dish with parchment paper.
  2. Melt the dark chocolate in a double boiler. Pour into the prepared dish and spread evenly.
  3. Melt the white chocolate in a double boiler. Stir in the peppermint extract and pour over the dark chocolate layer. Sprinkle with crushed candy canes.
  4. Refrigerate for 30 minutes or until set. Break into pieces and serve.

Yule Log

  1. Preheat the oven to 375°F. Grease a baking sheet and line with parchment paper.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  3. In a large bowl, beat the eggs and sugar until pale and fluffy. Add the vanilla extract and mix well.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter onto the prepared baking sheet and spread evenly.
  6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  7. In a medium bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form. Set aside.
  8. In a large bowl, beat the butter until creamy. Add the powdered sugar and cocoa powder and beat until well combined.
  9. Add the heavy cream mixture to the butter mixture and beat until well combined.
  10. Cut the edges off the cooled cake to make a rectangle. Spread the buttercream over the cake and roll up tightly, starting from the short end.
  11. Cut a small piece off one end of the log and attach it to the side of the log to make a branch. Cover the log with more buttercream and use a fork or serrated knife to create a bark-like texture.

Notes

  • For the gingerbread cookies, you can decorate them with royal icing or leave them plain.
  • For the eggnog cheesecake, you can top it with whipped cream and sprinkle with cinnamon.
  • For the peppermint bark, you can use milk chocolate instead of dark chocolate.
  • For the yule log, you

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