Today, I’m going to share with you a few recipes of our favourtie Christmas desserts that we’ve been making annually for about 5 years now.
I’ll start with my favourite recipe, Martha Stewart’s Mint-Chocolate Brownies. OMG this recipe is to die for and they are a chocolate lovers dream. I don’t know what it is about Martha but all of her dessert recipes are the best!
- One stick of unsalted butter (8 tbs)
- 8 ounces semisweet or bitter sweet chocolate, whichever you prefer
- One cup of sugar
- 3/4 tsp salt
- 3 large eggs
- 1/2 cup flour
- 1/4 cup unsweetened cocoa powder
- 25 small peppermint patties (these MAKE this recipe)
- Preheat your oven to 350 degrees. Butter and line your 8 inch square baking pan with parchment paper and then butter the parchment paper.
- Place chocolate and butter in a medium heatproof bowl and set it over a saucepan of simmering water. Stir for about 4-5 mins until chocolate is melted.
- Remove from the heat and whisk in your sugar and salt until the mixture is smooth. Whisk in eggs and then gently whisk in flour and cocoa powder until smooth.
- Spread 1/3 of your batter in your pan. Place peppermint patties on top of the batter in a single layer, making sure to leave a border on all sides. Note: I can never find the mini peppermint patties so I use the large ones.
- Top the peppermint patties with the remaining batter and smooth the surface.
- Bake until toothpick inserted in the center comes out with moist crumbs attached. Approximately 35-40 minutes.
- Cool the brownies completely before cutting brownies.
Yields: 16 delicious brownies
My second favourite recipe is a cookie recipe by Trisha Yearwood that I found on the Food Network’s website. WARNING: they are super sweet so this recipe is good for those who have a real sweet tooth.
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/2 cup sugar
- 1 tbs vanilla extract
- 1 large egg
- 1.5 cups flour
- 1.5 tsp baking soda
- 1 cup dried cranberries, chopped
- 3/4 cup white chocolate hips
- 3/4 cup macadamia nuts
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper or a silpat.
- Using your electric mixer, cream the butter with both sugars until smooth. Add your vanilla and egg, making sure to mix well.
- Sift together the flour and baking soda. Spoon the flour mixture into the creamed sugar mixture.
- Stir in your cranberries, white chocolate chips and macadamia nuts.
- Drop large spoonfuls, about 2 tbs, of dough on prepared baking sheets and bake one sheet at a time for 12-15 minutes.
- Note: we aren’t the biggest fans of macadamia nuts but they go very well in this recipe.
Yields: 24 cookies
Last, but not least, is a recipe for bark brought to you by the blog browneyedbaker. The fun thing about bark is that you can put whatever ingredients you want in them, so you should totally try modifying this recipe and using your favourite nuts or dried fruit.
- 1/2lb white chocolate
- 1/2 cup shelled pistachios
- 1/2 cup dried cranberries
- Line your baking sheet with your silpat or parchment.
- Melt your chocolate over a double boiler or in a microwavable bowl for 30 seconds at a time in the microwave.
- Once the chocolate has melted, remove it from the heat and let it cool slightly, stirring occasionally.
- Add pistachios and cranberries and stir to combine.
- Spread the chocolate mixture onto your prepared pan and place in the fridge for at least 20 mins, until set, and then cute into pieces. (Note: I prefer freezing it and then cutting/breaking the bark into pieces).
The great thing about all of these recipes is that you can freeze them and take them out when you feel like a treat or when you’re hosting. We plan on baking each of these this weekend. Make sure to stop by my Instagram account, lovelylife.xo to see pics.
If you decide to try one of these out, please let me know what you think of them by leaving a comment below. I’d also love to hear about your favourite Christmas dessert recipes, if you have any 🙂 .
Hope you have a fabulous weekend!