Taking out the guesswork | 12 recipes to step up your holiday dessert trays this year

Mocha Cookie Pretzels

Full disclosure, this recipe is a little challenging. Some pro tips: use a paddle attachment on your standing mixer if you can, and allow the unsweetened chocolate to cool for about 10 minutes before using. Additionally, be sure you use heat-safe glass when melting your chocolate in the microwave.

What you'll need:
1/2 cup of butter, softened
1/2 cup sugar
1 egg
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt

For the Glaze:
1 cup semi-sweet chocolate chips
1 teaspoon shortening
1 teaspoon light corn syrup
1 cup confectioners' sugar
5 tablespoons hot brewed coffee
2 ounces white baking chocolate chopped
holiday sprinkles of your choosing

How to make them:

Cream butter and sugar, beat in the egg.
Then beat in melted chocolate and vanilla Combine flour and salt then gradually add to creamed mixture.
Cover and refrigerate for 1 hour.
Divide dough into fourths; divide each portion into 12 pieces Shape each piece into a 6" rope then form into a pretzel Place 1" apart onto a lightly greased baking sheet.
Bake at 400° for 7-9 mins or until set.
Set on cooling racks.

For the glaze, melt the semisweet chips, shortening, and corn syrup in the microwave until smooth (do this in 30 second increments).
Then stir in the confectioners' sugar and coffee.
Dip cooled pretzels in glaze, then place on wax paper to cool and set.
In microwave, melt the white chocolate until smooth, with a spoon drizzle over the pretzels and decorate with sprinkles if you choose.

Note: This recipe was originally published in Taste of Home, Christmas Cookies & Candy cookbook.

Butterscotch Gingerbread Cookies

What you'll need:
1 cup of butter, softened
1 cup packed brown sugar
2 eggs
3 cups all purpose flour
2 packages (3 1/2 ounces each) cook-and-sere butterscotch pudding mix
3 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon

How to make them:
Cream butter and brown sugar, then beat in the eggs.
Combine flour, pudding mixes, ginger, baking powder and cinnamon.
Slowly add to your creamed mixture.
Cover and refrigerate for 1 hour.
On a lightly floured surface, roll out dough to 1/4" thick.
Cut with your desired cookie cutters, and place 1 inch apart on ungreased baking sheets.
Bake at 350° for 6-8 minutes or until firm.
Cool before decorating.

Note: This recipe was originally published in Taste of Home, Christmas Cookies & Candy cookbook.

Raspberry Ribbons

What you'll need:

1 cup butter softened
1/2 cup sugar
1 egg
1 teaspoons vanilla extract
2 1/4 flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam

Glaze:
1 cup confectioners' sugar
2 tablespoons evaporated milk
1/2 teaspoon vanilla extract

How to make them:

Cream butter and sugar then beat in egg and vanilla.
Combine the flour, baking powder, and salt, then add to the creamed mixture and combine.
Divide dough into 4 portions, each shaped 10" x 2 1/2"
Place 4" apart on a greased or foil-lined sheet
Make a 1/2" depression down the middle of each log.
Bake at 350° for 10 mins
Fill depressions with jam
Bake for 10-15 more minutes or until lightly browned.
Cool for a few minutes (5 minutes should be good)
Cut into 3/4" slices
Combine glaze ingredients in bowl, and use a spoon to drizzle over the top.
Serve.

Chocolate Caramel Wafers

What you'll need:
1 package vanilla wafers
1 bag of soft caramels
1 XL Hershey's chocolate bar (16 pieces)
Optional: chopped pecans

How to make it:
Preheat oven to 225°.
On a plate arrange as many wafers as you would like and place caramels on top.
Place plate in microwave for about 10 seconds or until the caramel is soft (microwave no longer than 10 seconds at a time).
Place a chunk of chocolate on the caramel and press down lightly so it's set in place.
Bake for about 3 minutes.
Use a butter knife to spread the chocolate a little bit.
Top with pecans if you wish.
Serve!

Note: This recipe was originally published in Taste of Home, Christmas Cookies & Candy cookbook.

Chocolate Caramel Cookies

What you'll need:
1 Cup of butter, softened
1 Cup sugar
1 Cup Packed brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
3/4 cups cocoa
1 teaspoon baking soda
1 1/4 cups chopped pecans
1 pkg rolo candies
4 squares white baking chocolate melted

How to make them:
Preheat oven to 375°
Cream butter and sugars
Add egg, vanilla and cream with butter and sugars.
Combine dry ingredients in separate bowl and mix. Then add dry ingredients slowly to creamed mixture.
Add half of the pecans.
Scoop out dough (choose the size your heart wants).
Add a rolo to the middle of each dough ball, covering with dough completely.
Bake for approximately 14 minutes or until your cookies start to crack on top.
Note: bake time will depend on size of cookie.
Allow cookies to cool completely.
Microwave white chocolate to melt, then use a spoon to drizzle over the top.
Let white chocolate set, then serve!

Note: This recipe was originally published in Taste of Home, Christmas Cookies & Candy cookbook.

Chocolate Chip Cookies 

What you'll need
1/4 cup caster sugar
1/4 cup brown sugar
1/8 teaspoon cinnamon
1/3 cup plant-based milk
2/3 cup extra virgin olive oil
1 teaspoon vanilla
2 1/8 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon of salt
1 cup dark chocolate chips
sea salt flakes (to sprinkle)

How to make them:
Whisk both sugars, cinnamon, milk, olive oil and vanilla together until combined.
In another bowl mix flour, baking powder, baking soda, salt and chocolate chips together.
Add your wet ingredients to your dry ingredients and mix until a dough forms.
refrigerate for 1 hour
scoop dough into desired portion sizes and arrange them on a lined baking sheet.
Sprinkle some salt flakes on top of the cookies
Bake at 350° for 12 minutes - 15 minutes.

Note: This recipe was originally published in the A New Way To Bake cookbook by Philip Khoury.

Chocolate -- dulce de leche tart

What you'll need for the crust:
6 Tablespoons of salted butter at room temperature
1/4 cup powdered sugar
1 large egg yolk
1 cup all-purpose flour
1/3 cup cocoa powder
1/4 teaspoon flaky salt

What you'll need for the filling:
8 ounces bittersweet chocolate chips
2 large eggs
1 1/4 cups whole milk
1/2 teaspoon vanilla
1 cup dulce de leche
Flaky salt to sprinkle over the top

How to make it:

In your standing mixer with paddle attachment, beat butter and powdered sugar on low until smooth. Then mix in the yolk.

In a separate bowl, whisky together flour and cocoa powder. Add the butter mixture, mixing the dough until it combines. Note: You may add a tablespoon of water if needed.

Wrap dough with plastic and let sit at room temperature for 30 minutes.

Then unwrap your dough, and fit it into your tart pan with a removable bottom. Put in the freezer for 30 minutes. Take your crust out of the freezer and then wrap with tin foil and layer of pie weights or dried beans (David used dry rice).

Preheat your oven to 400° and bake crust for 15 minutes. Then remove pie weights and tin foil and bake for an additional 5 minutes.

Lower oven temp to 300° and take crust out of the oven.

While the crust is baking, make the chocolate filling by melting the chocolate in a double boiler. Once melted remove from heat.

Whisk eggs in a separate bowl. Heat the milk in a saucepan and whisk the warm milk into the eggs until combined. Put the egg and milk mixture back into the sauce pan and cook over medium heat, stirring constantly. The mixture will begin to thicken slightly after about 3 minutes.

Using a strainer, strain the egg and milk mixture into the chocolate and mix until combined, add vanilla and mix again.

Carefully add the dulce de leche to the crust. David added dollops around the crust, let it sit for a minute then spread.

Add the chocolate mixture on top of the dulce de leche, bake for 20 minutes, turn off oven and bake for another 25 minutes. Allow the tart to cool and serve with vanilla ice cream.

Note: This recipe was originally published in the 'My Paris Kitchen' cookbook by David Lebovitz

Vanilla chip maple cookies

What you'll need:
1 cup shortening
1/2 cup butter softened
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon maple flavoring
3 cups all-purpose flour
2 teaspoons baking soda
2 cups vanilla chips
1/2 cup chopped pecans

Frosting:
1/4 cup butter softened
4 cups powdered sugar
1 teaspoon maple flavoring
4-6 Tablespoons milk
3 1/2 cups pecan halves

How to make it:
Cream butter, shortening and brown sugar until light and fluffy. Add eggs one at a time. Beat in vanilla and maple flavoring. Combine the flour and baking soda in a separate bowl gradually add to creamed mixture.  Stir in vanilla chips and pecans.

Scoop on to baking sheets and bake at 350° for 8-10 minutes or until golden brown.

Note: This recipe was originally published in the Taste of Home Christmas Cookies and Candy

David Bohlman's Ooey Gooey Brownies

Ingredients:                                     

1 Cup Butter
1/4 Cup Cocoa Powder
2 Cups White Sugar
1 to 1 1/2 cups of All-purpose flour (depending on how gooey you want)
1 teaspoon vanilla
1 teaspoon salt
2 eggs
1 Cup of semi-sweet chocolate chips

Method:

- Take butter and melt thoroughly in the microwave. Add in Cocoa powder and mix well.     

- Combine the rest of your ingredients in a large mixing bowl along with the cocoa powder/butter mix                                 

- Spray a 9x13 pan                                 

- Add the mixture to the pan (if you still have some chocolate chips leftover feel free to add some to the top)                               

-Bake at 325° for 35 minutes (or until you poke it with a fork and it comes out clean               

- Let cool down and enjoy!

Black & White Cheesecake Bars

What you need:
2 cups semisweet chocolate chips
1/2 cup buteer
2 cups Graham cracker crumbs
1 package (8 ounces) cream cheese
1 can (14 ounces) sweetened condensed milk
1 egg
1 teaspoon vanilla

How to make them:
Melt the chocolate and butter in a microwave safe bowl, stirring occasionally.
Stir in the graham cracker crumbs.
Set aside a 1/4 cup for topping.
Press remaining crumbs into ungreased baking pan.
In a bowl, beat cream cheese until smooth.
Gradually beat in the milk, egg, and vanilla.
Pour over the crust.
Sprinkle with reserved crumbs.
Bake at 325° for 25-30 mins or until lightly browned.
Cool, then refrigerate for 3 hours, cut bars and serve.

Note: This recipe was originally published in the Taste of Homes Christmas Cookies and Candy cookbook.

Cranberry Bog Bars

What you'll need:
1 1/4 cups butter, softened, divided
1 1/2 cups packed brown sugar
3 1/2 cups old-fashioned oats divided
1 cup all-purpose flour
1 can (16 ounces) whole-berry cranberry sauce
1/2 cup finely chopped pecan

How to make them:
In a large bowl, cream 1 cup of butter and 1 cup brown sugar. Combine 2 1/2 cups of oats and flour. Gradually add to creamed mixture until crumbly. Press into a 9 x 13 baking dish. Add cranberry to top. 

In a microwave-safe bowl melt remaining butter, stir in pecans, remaining  brown sugar and oats. Sprinkle on top. Bake at 375° for 25-30 mins.
Cool, cut into bars, serve.

Note: This recipe was originally published in the Taste of Homes Christmas Cookies and Candy cookbook.

Butterscotch Taffy

What you'll need:
1/2 cup butter
1 pkg marshmallows
1 Tablespoon water
1/2 teaspoon salt
2 cups butterscotch chips

How to make them:

Melt butter over low heat in a sauce pan, add marshmallows and continue to stir until fully melted. Add water, salt, and butterscotch chips. Stir until smooth. Add taffy mixture to an 8" x 8" greased dish. Carefully, the mixture is hot. Cool, then refrigerate for an hour. Cut and wrap in wax paper.

Note: This recipe was originally published in the Taste of Homes Christmas Cookies and Candy cookbook.

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