Easy Christmas Desserts Ideas that Can Impress Your Guest

Part 1. The 10 Best Dessert Recipes for Christmas

1. OLD-FASHIONED APPLE PIE

Recipe:

• Heat oven to 375 degrees. Lightly flour the plate surface and roll out the dough into two 1/8 inch thick circles. Take a pastry circle and carefully press into the pie plate. Cover the circle with plastic paper and before that place it on a waxed paper. Then let the circles chill out for almost 30 minutes.
• Take a large bowl, add apples, sugar, lemon juice, flour and spices and combine them well. Take the apples in a spoon and place into pie pan. Butter it and then add the remaining pastry circles on top. Make cuts for steam vents across the top. Take the egg in a bowl, beat it then brush the pie circle. Toss additional sugar if required.
• Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

2. GINGERBREAD ICEBOX CAKE

Recipe:

• 1. Add sugar and cream cheese in a large bowl and beat them with a mixer on until the mix is smooth.
• Add the cream and mix. Keep on mixing until the mixture thickens and produces stiff peaks.
• Spread 1 cup whipped cream mixture on the bottom of bundt pan and top it with 16 overlapping cookies.
• Now for another layer of overlapping cookies, evenly spread about a third of cream on the top of first layer and top the ring with 16 cookies on the outside and 6 halved cookies on the inside.
• Just like in step 4, add another layer of overlapping cookies with 16 on the outside and 10 on the inside of bundt pan to cover.
• Spread the remaining third of whipped cream evenly on the top, cover the cake with loose plastic cover and refrigerate for 12 hours or overnight.

3. HOLIDAY FRUIT TART

Recipe:

• Roll out 3/4 pie dough on the surface of available tart pan, lightly floured, to its fit and desired thickness (1/8 inch). Place the pastry on pan and press it down on the edges and along rim. Cover it with plastic and refrigerate along with the rest of dough.
• Spread flour, spices and salt onto bowl. Add sugar, almonds, citron, orange peel, dried fruit, juice and spice. Stir in the wine, I beaten egg and molasses and then pack into pastry-lined tin.
• Roll the remaining dough to 1/8 inch thickness over the lightly floured surface. Smoothen the edges of pastry in tart tin with water, and place rolled dough over filling. Seal it tightly and chill tart for 1 hour.
• Heat oven to 365 degrees. Brush tart with remaining egg and water mix, place tart in oven and bake until golden brown. Let it cool and then using a knife slice into 3/4 inch thick slices.

4. ALMOND MADELEINES

Recipe:

• Heat the oven to 350 degrees. Spray two madeleine pans with non-stick cooking spray.
• Use a mixer to cream together eggs and granulated sugar in a bowl until the mixture thickens.
• Add in the almond extract while beating. And slowly pour in melted butter. Don't overmix.
• Divide the batter evenly between the prepared pans and bake until lightly golden around edges.
• As the madeleines cool down in the pan, invert them on to cooling rake to completely lose heat.

5. CREAMY CHOCOLATE CUPS

Recipe:

• Preheat the oven to 325 degrees F.
• Place a small pot over low heat and bring milk, almond extract, vanilla seeds and vanilla pod.
• Melt the chocolate. In a large bowl add cocoa, sugar and eggs and mix to combine.
• Pour the heated milk mixture in melted chocolate and mix.
• Add egg mixture into chocolate mixture slowly to prevent egg from scrambling. Blend the ingredients but careful not to make froth or bubbles.
• Fill a baking pan with 2 inches water, put the small cups, filled with the mixture almost to top, in the baking pan and cover the top with foil of aluminum.
• Place the pan in the oven and bake until the custard is a little loose but set.
• Remove the pan from oven. Carefully take out the cups from water bath and let them cool.
• Serve as you deem fit.

6. CANDY STRIPE COOKIE STICKS

Recipe:

• Preheat oven to 400 degrees. Add egg whites and sugar in a bowl and beat with electric mixer on medium speed unless it becomes foamy. Add flour and salt; mix at low speed. Add butter, cream and vanilla and beat until mixed.
• Put 1 cup batter to a small bowl and set the rest aside. Add red coloring to desired hue. Take a pastry bag with small plain round trip and transfer the batter into it.
• Place a 3 by 6 inch rectangle on a baking sheet. Take a tablespoon of batter and spoon in the rectangle and spread it. Pipe diagonal tinted stripes onto each rectangle. Bake cookies until pale golden.
• Use a spatula to loosen the edges. And flip cookie over and roll into a stick starting from the long side. Let cool until it is set.
• Repeat to make as many cookies as you want.

7. MOLTEN CARAMEL CAKES

Recipe:

• Preheat the oven to 425 degrees.
• Take a saucepan and melt white chocolate with butter over low heat.
• Add dulce-de-leche and stir until combined. Then remove from the heat.
• Beat the eggs with sugar using a mixer. Gradually add white chocolate mixture and then flour.
• Put the batter in six ramekins. Bake until the cakes are golden brown.
• Serve with icing as desired.

8. RASPBERRY TRIFLE

Recipe:

• Add 1/2 cup sugar, 1/4 cup water, and lemon juice in a saucepan and boil. Dissolve sugar while stirring. Then let it cool.
• Mix jam with 3 cups raspberries in a small bowl and mash slightly.
• Add cream and 2 tablespoons sugar in a large bowl and whip until stiff peaks.
• Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
• Take a 4-quarter trifle dish or any other glass bowl and fit 1/3 of slices in the bottom. Spread the top layer with 1/3 raspberry mixture and then add whipped cream.
• Repeat to make two layers. Refrigerate until ready to serve, up to 24 hours.

9. PEPPERMINT HOT FUDGE SUNDAES

Recipe:

• Take a small saucepan, add heavy cream and corn syrup and combine.
• Stir it and boil the mixture over medium-high heat.
• Remove from heat. Then add peppermint extract and chocolate.
• Whisk it until the chocolate melts and adjust consistency with extra corn syrup.
• Serve as desired.

10. GINGERSNAP AND JAM PARFAITS

Recipe:

• Take jam and lemon juice in a small bowl and whisk together.
• Use a mixer to beat crème fraiche, cream, sugar, vanilla, and spices until mixture holds stiff peaks.
• Take 1 heaping table spoon cream mixture, 1 table spoon crushed cookies and 1 table spoon jam mixture in a small glass as a layer.
• Add another layer and refrigerate until ready, up to 1 hour.