#FestiveDesserts

[forkfulofflavor]

Boozy Eggnog Bundt Cake Ingredients: Eggnog Cake: 3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 1 cup unsalted butter, at room temperature 2 cups granulated sugar 1 1/4 cups eggnog 2 tablespoons bourbon or rum 1 teaspoon pure vanilla extract 3 eggs, room temperature Bourbon/Rum Glaze: 1/2 cup confectioners' sugar 3-4 tablespoons eggnog 2 tablespoons bourbon or rum 1/2 teaspoon vanilla extract Eggnog Buttercream: 1 cup unsalted butter, at room temperature 4 cups powdered sugar 1/4 teaspoon nutmeg 1 teaspoon pure vanilla extract 1/4 cup eggnog Directions: Eggnog Cake: Preheat the oven to 350°F (175°C). Generously grease and flour a bundt pan, making sure to cover all areas. In a medium bowl, mix together the eggnog, bourbon (or rum), and vanilla extract. Set aside. In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy (about 2 minutes). Add the eggs one at a time, mixing until just incorporated after each addition. Add the baking powder, salt, cinnamon, and nutmeg to the butter mixture, and beat until well combined. Alternate adding the flour and the eggnog mixture to the wet ingredients, starting and ending with the flour. Mix until just combined. Pour the batter into the prepared bundt pan and bake for 50-55 minutes, or until a tester inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting and removing it from the pan to cool completely. Bourbon/Rum Glaze: In a small bowl, whisk together the confectioners' sugar, eggnog, bourbon (or rum), and vanilla extract. Spoon the glaze over the top of the warm cake, allowing it to drip down the sides. Let the cake cool completely before frosting. Eggnog Buttercream: In a large bowl, beat the butter and powdered sugar together until smooth and creamy. Add the nutmeg, vanilla, and eggnog, and continue beating until light and fluffy. Frost the cake and decorate as desired. Serving: Slice and enjoy this delicious, boozy eggnog cake as the perfect holiday dessert! Prep Time: 20 minutes | Cook Time: 50-55 minutes Kcal: 450 kcal per serving | Servings: 12-14 slices This Boozy Eggnog Bundt Cake is the ultimate festive dessert for your holiday celebrations! Infused with the rich flavors of eggnog and bourbon (or rum), this cake is perfectly moist and spiced with cinnamon and nutmeg for a warm, cozy flavor. The bourbon glaze adds a luscious layer of sweetness that seeps into the cake, while the creamy eggnog buttercream gives it a luxurious finish. Whether you're hosting a holiday party or cozying up with family, this bundt cake is sure to impress with its beautiful presentation and delicious flavors. Every slice is full of seasonal cheer, making it the perfect treat for your festive gatherings!

[nsdkrecipes]

Ghost Meringues

[niftyrecipe]

(via Christmas cookies from Tasty - recipe on Niftyrecipe.com)

[myrecipiees]

White Christmas Cake Recipe

Read Full Recipe

Ingredients

1 ½ cups flour

1 tsp baking powder

½ cup sugar

½ cup softened butter

2 large eggs

½ cup milk

1 cup ground almonds

1 cup dried fruit (raisins, sultanas, cranberries)

½ cup chopped nuts (almonds, walnuts)

½ cup shredded coconut

1 tsp vanilla extract

1 cup white chocolate chips

Icing sugar (for decoration)

Instructions

Preheat oven to 350°F (175°C), grease an 8-inch cake pan. Mix flour, baking powder, and ground almonds in a bowl. Beat butter and sugar until creamy; add eggs one at a time. Add milk and vanilla, then mix in dry ingredients. Fold in dried fruits, nuts, coconut, and chocolate chips. Pour into the pan, smooth the top. Bake 30-40 minutes until a toothpick comes out clean. Cool completely before decorating.

Go to myrecipiees.com to view full recipe

[askdreambaker]

These festive DIY Christmas Tree Cookies are a delightful holiday treat. Decorate these adorable edible trees creatively and share the joy with friends and family.

Ingredients: 2 1/2 cups all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. 1 cup unsalted butter, softened. 3/4 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. Green food coloring. Assorted colorful candies or sprinkles.

Instructions: Mix flour, baking powder, and salt together in a bowl with a whisk. Put away. In a different large bowl, beat the butter and sugar together until they are fluffy and light. Mix the egg and vanilla extract into the butter mixture until everything is well mixed together. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. Separate the dough into two pieces. In one piece, add green food coloring and knead it until the color is spread out evenly and the dough is green. Put both pieces of dough in the fridge for at least an hour after wrapping them in plastic wrap. Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Roll out a small piece of green dough into a rope. Make a triangle shape with it on the baking sheet to look like a Christmas tree. Do the same thing again with the rest of the green dough. This time, space the trees out a few inches on the baking sheet. Put colorful candies or sprinkles on the trees to make them look nice. After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. Cool the cookies for a few minutes on the baking sheet, then move them to a wire rack to cool all the way down. Enjoy your tasty DIY Christmas Tree Cookies once they are completely cool.

Kevin Randolph

[foodwithrecipes]

Ghevar.  Ghevar is rich in carbohydrates from sugar and flour, providing a quick source of energy, which can be useful during festive celebrations. Read full recipe

https://foodrecipesoffical.com/wp-admin/post-new.php

[spicyvegrecipes]

3 Flavor Surprise Coconut Ladoos Recipe | A Delightful Indian Sweet Treat

Coconut Ladoos Are you Looking for a traditional, easy Indian dessert recipe? Today, I am sharing How to make Instant Coconut Ladoo with condensed milk. These 3 Flavor Surprise Coconut Ladoos are the most delicious sweet with a melt-in-mouth texture. These are sweet balls made of grated coconut, sweetened condensed milk and a pinch of cardamom powder. These coconut balls are popularly known as…

[patelp]

[saboresdecanela]

mini cheesecakes

[please scroll down for english version]

Sobremesa popular nos anos 70, que resistiu ao tempo, adaptada aos nossos gostos. Não necessita ir ao forno, mas assar a base melhora o cheesecake.

Ingredientes para 8 formas ou uma grande [25 cm]

base 130 g de bolacha digestiva 130 g de bolacha Maria 90 g de manteiga

recheio 300 g de queijo fresco batido ou quark 1 ½ colher de chá de sumo de limão 50 g de açúcar 1 colher de chá de extracto de baunilha 1 pacote de natas frescas

cobertura Doce de framboesa  ou de frutos vermelhos

Triture as bolachas no copo do robot até obter migalhas. Adicione a manteiga e triture novamente. Forre o fundo de uma forma de aro amovível de 25 cm com esta mistura pressionando bem, ou das mini formas de fundo amovível individuais. Leve ao forno aquecido previamente a 180ºC durante 10 minutos. Bata as natas frias até obter picos numa batedeira fixa e reserve. Bata o queijo com o açúcar, o extracto de baunilha e o sumo de limão. O passo mais importante: envolva gentilmente as natas batidas na mistura de queijo. Coloque a mistura do recheio sobre a base de bolacha das mini formas e leve ao frigorífico pelo menos 5 horas [ou a noite inteira na forma de 25 cm]. Antes de servir espalhe o doce por cima e transfira os cheesecakes para os pratos de sobremesa[ou para o de servir].

Pode congelar durante 3 meses, mas não salte o passo do frigorífico. Depois de ficar firme, envolva toda o cheesecake, numa película aderente, seguida de folha de alumínio. Antes de servir descongele no frigorifico.

A popular dessert in the 70's that has stood the test of time, adapted to our tastes. It doesn't need to be baked, but baking the base improves the cheesecake.

Ingredients for 8 or one large[25 cm]

base 260g graham crackers 90 g butter

filling 300 g whipped cottage cheese or quark 1 ½ teaspoons lemon juice 50 g sugar 1 teaspoon vanilla extract 200 ml heavy cream

topping raspberry or red fruit jam

Place whole cookies in a food processor until cookies are reduced to crumbs. Add the butter and crush again. Line the bottom of a 25 cm springform with this mixture, pressing it down well, or individual mini springforms. Bake in a preheated oven at 180ºC for 10 minutes. Beat cold heavy cream into peaks and set aside. Beat the cheese with the sugar, vanilla extract and lemon juice. The most important step: fold the whipped cream into the cheesecake filling gently so you don’t deflate the air.  Place the filling mixture on the cookie base of the mini molds and refrigerate for at least 5 hours [or all night in the 25 cm mold]. Before serving, spread the jam on top and transfer the cheesecakes to dessert plates [or serving plates].

You can freeze the cheesecake for up 3 months. After it sets in the refrigerator, wrap the whole springform in 1 layer of plastic wrap, then 1 layer of aluminum foil. Thaw in the refrigerator, and serve.

[geckomancyy]

Holiday Dessert 7 Layer Bar Christmas Magic Layer Brownie Bars Discover the festive delight of 7 Layer Bars, beautifully adorned with Christmas magic. Get ready to savor every bite this holiday season.

[waitingtheevening]

Christmas Tree Brownies Elevate your Christmas dessert game with our stunning Christmas tree brownies. These delectable treats will surely enchant your taste buds and impress your guests.

[forkfulofflavor]

Gingerbread Cookie Bars Ingredients: For the Gingerbread Cookie Bars: 2 1/2 cups all-purpose flour 1 1/2 tsp ground ginger 1 tsp cinnamon 1/4 tsp ground nutmeg 1/4 tsp ground cloves 1/2 tsp baking soda 3/4 cup unsalted butter, softened 1 cup brown sugar (light or dark) 1/3 cup unsulphured molasses 1 large egg 1 large egg yolk (discard the white) 2 tsp vanilla extract For the Cream Cheese Frosting: 1/2 cup unsalted butter, softened 8 oz brick-style cream cheese (full-fat) 2-3 cups powdered sugar 1-2 tbsp whipping cream or milk Directions: Make the Gingerbread Cookie Bars: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with non-stick spray or line with parchment paper. In a medium bowl, whisk together the flour, ground ginger, cinnamon, nutmeg, cloves, and baking soda. In a separate large bowl, cream together the softened butter and brown sugar until fluffy. Beat in the molasses and vanilla extract, followed by the egg and egg yolk, until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Press the cookie dough into the prepared pan, using lightly greased hands if necessary. Bake for 22-25 minutes or until the edges start to pull away from the pan and a toothpick inserted comes out clean. Allow the cookie bars to cool completely in the pan before frosting. Make the Cream Cheese Frosting: In a large mixing bowl, beat the softened butter until light and fluffy. Add the cream cheese and beat until smooth. With the mixer on low speed, gradually add the powdered sugar, one cup at a time, alternating with 1 tablespoon of whipping cream or milk. Continue beating until the frosting reaches your desired consistency and sweetness. Spread the frosting evenly over the cooled gingerbread cookie bars. Optionally, top with festive sprinkles. Prep Time: 15 minutes | Cooking Time: 22-25 minutes | Total Time: 40 minutes Calories: 280 kcal per bar | Servings: 24 bars These Gingerbread Cookie Bars offer all the warm, spiced flavors of classic gingerbread in a soft and chewy cookie bar form. The addition of a rich, creamy cream cheese frosting elevates the bars, making them a perfect festive treat for holiday gatherings. With hints of ginger, cinnamon, and molasses, each bite is full of cozy winter flavors. These cookie bars are easy to make, and their delightful texture and frosting make them a great choice for entertaining or gifting. Add some colorful sprinkles on top for a festive touch, and you’ll have a holiday dessert that’s both beautiful and delicious!

[nsdkrecipes]

Spiderweb Brownies

[missgoffetowncollage]

Christmas Cakes with Baked Beans, Figs, and Pistachios Spice up your Christmas baking game with these unique Baked Bean Tin Fig and Pistachio Christmas Cakes. They're as fun to make as they are delicious to eat.

[vicktortaiwo]

Strawberries with Chocolate Covers for Christmas! Savor the holiday magic with our irresistible Christmas chocolate covered strawberries. Perfect for gifting or enjoying yourself.

[artandflea]

Green Ombre Layer Cake~ perfect Christmas Cake!

Craving a show-stopping dessert this holiday season? Look no further than this beautifully layered Green Ombre Cake. It's the perfect centerpiece for any Christmas gathering.