Easy Beautiful Christmas desserts to make for this season

 Candy Cane fudge

This fudge is layered with peppermint white chocolate layer at the bottom ,followed by a creamy layer of fudge in the middle and crush candy canes on the top.This recipe is very easy to make in the microwave and requires only 6 ingredients

Ingredients used in Candy Cane Fudge

4 Tbsp butter,divided

39 small size candy canes crushed in a blender

1 1/2 cup Chocolate chips semisweet

1 Can of sweetened condensed milk,divided

4 ounce white chocolate baking finely chopped

1 tsp of cream of tartar

Method to Make Candy Cane Fudge

Line an 8 inch square shaped pan with foil and grease the foil using butter.Sprinkle the pan with half of the crushed candy canes.

Combine the semisweet chocolate chips and 2 tablespoons of butter in a microwave proof bowl and microwave for 1 minute.Stir and again microwave for 10 seconds till the mixture is smooth.

Now Stir in 2/3 cup of condensed milk until well mixed and pour this mixture over the crushed candy canes in the pan.Refrigerate for about 10 minutes.

After 10 minutes,combine the white chocolate and 2 tbsp of butterin a microwave safe bowl.Microwave for about 45 seconds and then stir until smooth.

Stir in the cream of tartar,the remaining sweetened condensed milk and the remaining crushed candy canes.Spread this over the chocolate layer.

Refrigerate for about 2 hours and or until firm.Using the foil,remove the fudge from the pan and invert onto the chopping board and cut into small pieces.

Christmas Mini Bundt Cakes

 

Ingredients Required

1 Packet Yellow Cake Mix

1 large package of Vanilla pudding

3/4 cups oil

3/4 cups Sherry

2 teaspoons Vanilla

4 large eggs

1 tablespoon salted Butter

1/2 cup granulated Sugar

1 tablespoon Cinnamon

1/2 cup chopped nuts -Walnuts

Mini Bundt Pan

Icing

4 Cups powdered Sugar

5 Tablespoon Milk

2 Tablespoon Vanilla

Garnish with Green Jelly Candy slices

Method 

Combine Cake mix ,pudding,oil ,eggs ,sherry and butter in a bowl.Beat mixture for 7 minutes.Mix sugar,cinnamon and nuts in a separate bowl.Pour half of the batter in greased mini bundt pan.Sprinkle nut mixture on top of cake batter.Pour on the remaining batter.

Bake at 350 degrees for 20 miutes.Sprinkle top with powdered sugar.Mix powdered sugar,milk and vanilla to make icing.

Drizzle icing over mini bundt cakes.Decorate with green Jelly candy slices.

Easy and best Ginger Bread Bundt Cake

Ingredients                                                                                                      

For the Cake

Melted butter unsalted for greasing the pan

1 ½ cup Granulated sugar plus more for Coating the cake

3 Cups All-purpose Flour

1 tsp baking soda

1 tsp grounded ginger

1 tsp grounded cinnamon

½ tsp grounded all spice

½ tsp freshly grated nutmeg

½ tsp kosher salt

¼ tsp freshly grounded black pepper

¼ tsp grounded cloves

2/3 cup unsalted butter room temperature

1 tsp freshly grated ginger

2 large eggs, room temperature

1 tsp pure vanilla extract

1 cup molasses

For the Glaze

2 ¼ cup powdered sugar

¼ cup sour cream

1 tbsp plus 2 tsp of Heavy cream

¼ tsp pure vanilla extract

Pinch of salt

Pomegranate arils for topping

Freshly cracked Blacked pepper

 

Method for Making the cake

Heat oven to 350°F.Grease 9 ½ inch Bundt pan with melted butter then sprinkle with granulated sugar,tapping to coat to ensure that it gets into all the ridges.In a medium bowl,Whisk together flour ,baking soda and spices.In an beater mixr beat together the granulated sugar ,melted butter and grated sugar on a high speed until light and fluffy for 2-3 minutes.Beat in eggs 1 at a time,scraping bowl after each addition.Beat in Vanilla extract.In a medium bowl,stir molasses into 1 cup hot water.With mixer or beater on low speed add the flour to butter mixture in 3 increments.alternating with the molasses mixture until just combined.

Pour batter into the prepared pan and smooth top.Bake until toothpick inserted comes out clean after 40-45 minutes.Let it cool in the pan on a wire rack for 20 minutes.Using a small spatula gently loosen the edges and invert on the rack.

 

Making Glaze

In a medium bowl whisk together the powdered sugar,sour cream,heavy cream,Vanilla and salt adding more powdered sugar or heavy cream if needed to make the mixture thick and pourable.Pour the glaze over the cake and garnish with pomegranate arils and Freshly cracked black pepper.Allow to set for 15 minutes before serving.

 Beautiful and Easy Cake Bites for this Christmas

Equipment

9x 13 inch Baking Pan

1 Large Mixing bowl

1 Beater or Mixer

1 cookie scoop

Parchment or wax paper

1 wide bowl for dipping

Ingredients

1 box of cake mix -can choose any flavor

1(3.4 ounce)box instant pudding mix-any flavor

3 Large eggs-lightly beaten

3/4 cup Greek Yoghurt

1/2 Cup water

1 tsp Pure Vanilla Extract

1 Cup Frosting any flavor chocolate or strawvberry

1 Pound Chocolate Candy melts

Sprinkles for Garnishing

Instructions

Preheat oven to 350 degrees.Line a 9x13 inch baking pan with parchment paper.In a large bowl with a hand mixer or beater beat together the cake mix,pudding mix,eggs ,oil ,sour cream,water and vanilla.Beat on medium for 1 minute.Stop and scrap the bottom and sides of the bowl with a spatula.Continue to beat for one more minute or until well combined.

Transfer the cake batter to the baking pan.Bake for 28-30 minutes or until the toothpick inserted into the center of the cake comes out clean.Do not overbake.If the top of your cake starts to brown too quickly towards the end of baking,lightly tent the top with aluminium foil.

Remove cake from oven and place the pan on a wire rack.Let the cake cool in the pan for 10 minutes.Lift up on the edges of the parchment paper and remove the cake from the pan.Transfer to the wire rack and set aside to cool completely.

Using a sharp pairing knife,lightly trim off the darker brown edges ,sides and bottoms .Discard the dark edges.

Use your hands to crumble the cake in a larger mixing bowl, crumbling the cake until the cake resembles fine crumbs.Alternately, a food processor can be used for same.

Add the frosting to the bowl and Using a beater or a spoon beat the mixture on low speed until well combined.The mixture should be soft and slightly moist.

Line a baking tray with parchment paper and set aside.Using a small ice cream scoop ,take a scoop of melon size balls of the portion about an inch in size and place each ball onto the prepared pan.

Transfer the cake balls into the freezer and freeze for 1 hour or can put in the refrigerator and chill for 2 hours,

Place the chocolate into the microwave safe wide bowl and melt the chocolate as per the instructions.The melted chocolate should not be too hot as it would melt the balls.

Working with 3-4 balls at a time and keep the rest in the refrigerator, dip the cake balls in the chocolate mixture using a fork and remove the excess coating by tapping gently the fork towards the side of the bowl.Once coated place the ball on the parchment paper and repeat the same process with the rest of the balls.

Garnish with sprinklers over the balls till  the chocolate is still warm.Put in the refrigerator to set and enjoy.

Easy Best Christmas Cookie Ever

Ingredients

3 egg whites

a pinch of salt

½ teaspoon Vanilla extract

¾ cup powdered sugar sifted

2 cups Corn Flakes

230 gms Dark Chocolate Chips

1 cup sweetened coconut flakes

½ cup chopped walnuts

Method

Preheat oven to 350F.Line a baking sheet with parchment paper and set aside.Combine the egg whites,salt and Vanilla extract.Beat until stiff peaks form.Slowly add the sugar gradually until stiff and satiny.Fold in the chocolate chips,cornflakes,sweetened coconut and nuts.Scoop out batter with a 2 inch cookie scoop onto the cookie sheet.Bake 18-20 mts until set and golden brown.Allow to cool slightly.They are really good served warmed.

  

 

 

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