Best top Christmas desserts recipes


top christmas desserts

There are many recipes for desserts to enhance the flavour of your Christmas but we have mentioned some of the best top Christmas desserts recipes below so let’s start.

1. No-Bake Chocolate Peppermint Slice

A close up of a blur

Ingredients:

2 large egg whites, at room temperature

1/2 cup sugar

1/4 teaspoon cream of tartar

1 teaspoon vanilla extract

3 ounces dark chocolate, melted and cooled slightly

1 1/2 cups heavy cream, chilled

6 candy canes, crushed (about 1/2 cup)

Directions:

Line an 8-inch square baking pan with parchment paper. Beat egg whites on medium speed until foamy. Add sugar and cream of tartar, and beat until stiff peaks form. Mix in vanilla and chocolate until well blended.

In another bowl, beat cream on medium-high speed until stiff peaks form. Gently fold into the chocolate mixture until well blended. Pour into the prepared pan. Sprinkle it with candy canes. Freeze for at least 4 hours (preferably overnight).

To serve, let thaw for 10 minutes. Cut into squares.

2. Eggnog Surprise Cookies

A birthday cake

Ingredients:

1 cup butter, softened

1 cup sugar

2 large egg yolks

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup eggnog

1 cup chopped pecans, toasted

Directions:

Preheat the oven to 350°. Beat butter and sugar in a large bowl until light and fluffy. Beat in egg yolks and vanilla. In another bowl, whisk together flour, baking powder and salt. Gradually add to butter mixture, mixing until just blended. Stir in eggnog and pecans.

Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake until golden brown, 12-14 minutes. Cool on pans for 5 minutes; remove to wire racks to cool completely.

3. Cranberry-Orange Cheesecake Bars

Ingredients:

2 cups graham cracker crumbs

1/2 cup sugar

1/2 cup butter, melted

FILLING:

4 packages (8 ounces each) of cream cheese, softened

1 1/2 cups sugar

1 teaspoon vanilla extract

4 large eggs, lightly beaten

TOPPING:

1 can (14 ounces) whole-berry cranberry sauce

1/4 cup orange marmalade

Directions:

Preheat the oven to 350°. In a small bowl, combine crumbs, sugar and butter. Press into a greased 13×9-in. baking dish. Bake for 10 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over the crust. Bake until the centre is almost set, 25-30 minutes.

Meanwhile, in a small saucepan, heat cranberry sauce and marmalade over low heat, stirring frequently, until melted. Cool slightly.

Carefully spread cranberry mixture over cheesecake. Bake 5-7 minutes longer. Cool completely on a wire rack. Refrigerate for at least 4 hours before serving. Cut into bars.

4. Chocolate Crinkle Cookies

Ingredients:

1 cup sugar

3/4 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 eggs

1/2 cup canola oil

2 teaspoons vanilla extract

1 1/3 cups all-purpose flour

1 cup confectioners’ sugar

Directions:

Preheat the oven to 350°. In a large bowl, whisk together sugar, cocoa, baking powder, salt and baking soda. In another bowl, whisk together eggs, oil and vanilla. Gradually add to cocoa mixture, mixing until well blended. Gradually add flour to form a soft dough.

Shape into 1-in. balls. Roll in confectioners’ sugar. Place 2 in. apart on ungreased baking sheets. Bake until cookies are cracked and set, 10-12 minutes. Cool on pans for 5 minutes; remove to wire racks to cool completely

5. Pumpkin Spice Cake with Maple Frosting

Ingredients:

CAKE:

1 cup butter, softened

2 cups sugar

4 eggs

1 can (15 ounces) solid-pack pumpkin

2/3 cup water

3 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

FROSTING:

6 tablespoons butter, softened

6 tablespoons maple syrup

6 tablespoons heavy whipping cream

Dash salt

6 cups confectioners’ sugar

Directions:

Preheat the oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and water. Combine the flour, baking soda, baking powder and spices; gradually add to the creamed mixture just until blended.

Pour batter into pans. Bake for 25-30 minutes or until a toothpick inserted in the centre comes out clean. Cool for 10 minutes before removing to wire racks to cool completely.

In a large bowl, cream butter, syrup, cream and salt until light and fluffy. Gradually add confectioners’ sugar, beating well after each addition. Spread between layers and over top and sides of cake.

Subscribe to our monthly Newsletter
Subscribe to our monthly Newsletter