You would be shocked at how many people don’t like cookies! Here are some other sweet treats to try:
Gingerbread Roll with Cream Cheese
Adding a twist to the gingerbread!
Ingredients-5 large eggs, separated -1/2 cup molasses -1/4 cup plus 1/3 cup dark brown sugar -2 tablespoons finely grated fresh ginger -3/4 cup cake flour -1 teaspoon baking powder -1 teaspoon ground ginger -3/4 teaspoon ground allspice -1/2 teaspoon freshly ground black pepper -1/4 teaspoon salt -1/4 cup plus 2 tablespoons granulated sugar -1 teaspoon unflavored gelatin -1 tablespoon cold water -4 ounces cream cheese, softened -1/2 teaspoon ground cinnamon -12 ounces crème fraîche -1/2 cup confectioners’ sugar -1 stick (4 ounces) unsalted butter -Two 4-inch cinnamon sticks -8 whole cloves -2 tablespoons dark rum -2 tablespoons apple cider -Confectioners’ sugar, for dusting -Toasted pecans and dried cranberries, for garnish
- Preheat the oven to 325°. Line a 12-by-17-inch rimmed baking sheet with parchment paper. In a large bowl, using an electric mixer, beat the egg yolks until pale, about 2 minutes. Add the molasses, 1/4 cup of the brown sugar and the fresh ginger and beat until combined. In a medium bowl, whisk the flour, baking powder, ground ginger, allspice, black pepper and salt. Beat the dry ingredients into the egg yolk mixture until combined.
- In a clean bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually add 1/4 cup of the granulated sugar and beat until firm and glossy. Fold the egg whites into the batter until no streaks remain. Spread the batter onto the prepared baking sheet in an even layer. Bake for about 15 minutes, until lightly browned and firm to the touch. Transfer to a rack and let cool for 10 minutes.
- Sprinkle the cake with the remaining 2 tablespoons of granulated sugar. Run the blade of a sharp knife around the edge of the pan. Cover the cake with a clean kitchen towel and top with a large cutting board. Holding the pan, towel and cutting board, invert the cake onto the cutting board. Remove the pan and carefully peel off the parchment paper. Cover loosely with a kitchen towel and let the gingerbread cool completely.
- In a small microwave-safe bowl, sprinkle the gelatin over the cold water; let stand until softened, about 5 minutes. Microwave at high power until the gelatin is melted, about 10 seconds. In a clean bowl, beat the cream cheese with the cinnamon and melted gelatin until smooth. In another bowl, whip the crème fraîche with the confectioners’ sugar until still. Fold the cream cheese into the crème fraîche.
- Spread the filling evenly over the entire surface of the cake. Starting at a short end, roll up the cake jelly roll–style. Wrap the gingerbread roll tightly in plastic and refrigerate until firm, at least 3 hours.
- In a small saucepan, melt the butter. Add the remaining 1/3 cup of brown sugar and bring to a boil, whisking constantly. Add the cinnamon sticks and cloves. Whisk in the rum and cider and remove from the heat. Let the butter-rum sauce steep for 1 hour. Discard the cinnamon sticks and cloves.
- Unwrap the gingerbread roll and transfer it to a plate; dust lightly with confectioners’ sugar. Cut into slices and bring to room temperature. Garnish the gingerbread roll with the pecans and cranberries and serve with the butter-rum sauce.
The finished roll can be refrigerated overnight. The sauce can be refrigerated for up to 3 days; reheat gently before serving.
Candied Popcorn Stars
Making it pop on Christmas
Ingredients-1 c. sugar -⅓ c. light corn syrup -⅓ c. water -2 tbsp. butter -¼ tsp. salt -1 tsp. vanilla -8 c. Popped Corn -⅓ c. red and/or green nonparells -¼ c. cinnamon candies
- Combine sugar and next 3 ingredients in a heavy sauce pan. Cook over medium-low heat, stirring often, until butter melts and sugar dissolves. Increase heat to medium; bring to a boil. Cook, without stirring, until candy thermometer registers 255 degrees F.
- Remove from heat; stir in salt and vanilla. Quickly pour mixture over popcorn; toss gently to coat. Add nonparells, tossing gently to combine.
- Moisten or grease hands. Working quickly, press the mixture into 5-inch star-shaped cookie cutter. If candied corn becomes too hard to shape, place in a warm (200 degrees F) oven for a few minutes to soften.
Peppermint Bark Cheesecake
who doesn't love cheesecake...okay I know some people don't 😉
IngredientsCrust -20 (228g) cream filled chocolate wafers, such as original Oreos, finely crushed -3 Tbsp (43g) unsalted butter, melted Cheesecake filling -6 oz. white chocolate, chopped -1/2 cup (120ml) heavy cream -3 1/2 (8 oz) pkgs. Philadelphia Cream Cheese, well softened (28 oz total) -1 cup (215g) granulated sugar -4 large eggs -1 tsp peppermint extract (use an extra 1/2 tsp if you’d like a stronger flavor) -1 tsp vanilla extract -1/2 cup (120g) sour cream -5 oz. semi-sweet chocolate, chopped, plus about 3 oz. more for topping -1/3 cup (58g) peppermint bits or crushed candy canes or starlight mints, plus more for topping Mousse -2 oz. white chocolate, chopped -1 cup (235ml) heavy cream -2 Tbsp (30g) granulated sugar -4 oz cream cheese, softened -1/4 tsp peppermint extract
- Preheat oven to 350 degrees. Line outside of an 9-inch springform pan with an 18 by 18-inch sheet of heavy duty aluminum foil (this will prevent water from leaking into cheesecake so make sure it doesn’t get any tears). In a mixing bowl using a fork, stir together crushed cream filled chocolate wafers with melted butter until mixture is evenly moistened. Firmly press mixture into an even layer in bottom of springform pan. Bake in preheated oven 10 minutes then remove from oven and allow to cool on a wire rack. Reduce oven temperature to 325 degrees. Cheesecake filling
- Bring 4 quarts of water to a boil in a large pot. Meanwhile add 6 oz. white chocolate and 1/2 cup heavy cream to a medium microwave safe bowl. Heat in microwave on 50% power in 20 second increments, stirring well between intervals, until melted and smooth. Set aside to cool. Meanwhile in a mixing bowl using an electric hand mixer whip together cream cheese and granulated sugar just until smooth. Mix in eggs one at a time then blend in peppermint extract, vanilla extract, and sour cream. Mix in melted white chocolate mixture. Tap bowl forcefully against countertop about 30 times to release large air pockets. Add in 5 oz chopped chocolate (I didn’t mix in the small chocolate shavings for a cleaner looking cheesecake) and the peppermint bits and quickly fold several times (the peppermint bits will begin to die the batter so fold in quickly so it doesn’t tint all of it pink). Spray the sides of springform pan lightly with non-stick cooking spray then pour mixture over crust layer in pan. Set cheesecake in a large roasting pan then set pan on rack in center of oven. Carefully pour in enough boiling water around springform pan until it comes halfway up the sides of the springform pan. Bake cheesecake edges are beginning to set but center still jiggles slightly, about 1 hour 20 – 1 hour 30 minutes. Carefully remove from oven (and roasting pan) an allow to cool on a wire rack 45 minutes then cover with plastic wrap leaving a small opening on one side for heat to escape and chill 8 hours or overnight. Mousse
- Melt white chocolate in a small microwave safe bowl on 50% power in 20 second intervals, stirring well between intervals until melted and smooth. Set aside and let cool until lukewarm. Meanwhile in a mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form then add sugar and whip until very stiff peaks form (it should start to loose that wet sheen – unless you live in a very humid environment in may never appear slightly dry). In a separate mixing bowl whip cream cheese until smooth then mix in melted white chocolate and peppermint extract. Fold in whipped cream. Spread into an even layer over cooled cheesecake and return to refrigerator and chill 1 1/2 hours longer. Garnish top edges with chopped chocolate and peppermint bits, then run a knife around edges to ensure cheesecake is loosened then remove ring from springform pan and cut into slices.