This year, we're doing the flourless chocolate torte with raspberry topping and homemade whipped cream. It's not an exclusive holiday dessert per se, but always well received.
Otherwise, dessert is a nuts and chocolate covered cherries platter, and various homemade cookies (this year it's sugar, chocolate chip oatmeal, peanut butter balls, fudgemallow candy and peanut butter hershey kiss cookies)
Post by hilwithonelary on Dec 7, 2012 16:31:15 GMT -5
We always have these cookies around Christmas. They aren't holiday cookies exactly, but it's just become tradition. They are a pain in the butt to make, but they are super rich and delicious. I won a baking contest at work 2 years ago with them.
1/2 cup shortening 2 1 oz. squares unsweetened chocolate 1 cup brown sugar 1 egg 1 teaspoon vanilla 1/2 cup buttermilk or sour milk 1 1/2 cups siftd all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon soda 1/4 teaspoon salt
Melt shortening and chocolate squares together in a saucepan. Cool 10 minutes. Stir in the brown sugar. Beat in the egg,vanilla, and buttermilk or sour milk.
Sift together dry ingredients and add to chocolate mixture. Drop from teaspoon on greased cookie sheet. Bake at 375 about 10 minutes. Remove from pan and cool. Frost with the chocolate frosting:
Frosting:
Cream 1/4 cup of butter, 2 tablespoons cocoa (regular type-dry) and a dash of salt. Beat in 2 1/2 cups sifted confectioner's sugar, 1 1/2 teaspoons vanilla, and enough milk for spreading consistency.
2 c. flour 2 c. sugar 1 t. baking soda 1 c . butter 1 c water ¼ c cocoa ½ c buttermilk 2 eggs, beaten 1 t vanilla
Filling ¾ c. butter, softened 3 c. sifted powdered sugar 3 T. milk 1 ½ t. peppermint extract 4 drops green food coloring
Chocolate Glaze ½ c. butter 1 c. semisweet chocolate chips 1 t vanilla
Sift flour, sugar, and soda together into a large bowl; set aside. Combine butter, water, and cocoa in small saucepan; bring to boil, stirring frequently. Pour over sifted ingredients and mix well. Beat in buttermilk, eggs, and vanilla until smooth. Pour into greased 10x15x1 in jelly roll pan (or half recipe and use regular 9x13). Bake in preheated 375 degree oven 15 to 20 minutes. Cool completely. Spread with Filling and chill until set. Pour Glaze over the top. Chill. Keep bars refrigerated in covered container.
Filling Combine all ingredients in large bowl and beat with electric mixer until smooth.
Glaze Melt butter and chocolate chips in small saucepan over low heat, stirring constantly. Add vanilla. Cool slightly.
Both of these recipes are pretty easy and are gone in a flash whenever I make them. The brownies are really good if made a day or two in advance, actually.