These are yummy dessert recipes I have actually tried and loved! I am presenting a myriad of options so that whoever is reading will hopefully be able to find something they like! Hopefully these tasty treats become part of your holiday traditions.
1. Pumpkin Chocolate Chip Muffins
I adore pumpkin things in the autumn!
Ingredients:
- 1 cup canned pumpkin
- 2 eggs
- ½ cup water
- ½ cup unsalted butter, melted (but not hot)
- 1¾ cups flour
- ¼ teaspoon salt
- 1⅓ cups sugar
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon ground cloves
- 1-1/4 cup chocolate chips
Instructions:
- In a large bowl, mix together the pumpkin, eggs, water and melted butter with a whisk until well combined.
- In a medium bowl, combine the flour, salt, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger and ground cloves and mix well.
- Add the dry ingredients to the wet ingredients and mix well until combined.
- Stir in the chocolate chips.
- Spray a cupcake tin with cooking spray and pour in the batter to each cup.
- Add a few extra chocolate chips to the top of each muffin (optional).
- Bake at 350 F for 30 minutes, or until fully cooked (use toothpick test).
- Allow to cool for 5 minutes, then remove the muffins to a rack to cool.
From: https://onelittleproject.com/chocolate-chip-pumpkin-muffins/
2. Firecracker Cookies
These are a STAPLE in my baking repertoire. They are basically like a sugar cookie with sprinkles inside but they taste better because you utilize a cake mix! Any color sprinkles can be used which allows these cookies to find a plate on July 4th, St. Patrick’s Day, Thanksgiving, Christmas, Hanukkah and really any day.
Ingredients:
makes 30-32 cookies
- 1 box French vanilla cake mix, 18.25 oz*
- 1 tsp baking powder
- 2 eggs
- 1/2 C vegetable oil
- 1/2 tsp vanilla extract
- 1/2 C red sprinkles
- 1/2 C blue sprinkles
Instructions:
- * Make sure to use the right size of cake mix. I have not tried this with the smaller mixes so I can’t vouch for how they will turn out.
- Preheat oven to 350 degrees.
- In a large bowl, mix together the cake mix and baking powder.
- In a small bowl, mix together the eggs, oil and vanilla.
- Add the egg mixture to the cake mixture and stir to combine.
- Stir in the sprinkles.
- Drop by spoonfuls onto a cookie sheet or silpat.
- Bake for 10 minutes.
- Allow to cool for 5 minutes on the baking sheet before transferring to cooling rack. The cookies will be very soft at first. Cool and enjoy!
From: http://cookincowgirl.blogspot.com/2012/05/firecracker-cookies.html?m=1
3. Dark Chocolate Peanut Butter Cups
With this recipe, you are making your own Reese’s cups! This recipe is fun because you can make them mini, using a mini cupcake pan, or large using a regular cupcake pan.
Ingredients:
- (1) 11.5 ounce bag extra dark chocolate baking chips (I used Guittard), divided
- 4 teaspoons coconut oil, divided (you may substitute with butter)
- ½ cup creamy peanut butter
- flaky sea salt, for sprinkling (I used Maldon)
Instructions:
- Place (12) paper or foil liners in the cavities of a standard muffin tin.
- Fill a large saute pan with 2 inches of water and bring to a simmer for your double boiler. Place half of the chocolate chips and 2 teaspoons of coconut oil in a heat proof bowl. Place the bowl of chocolate into the simmering water and stir until melted.
- Using a cookie scoop, evenly divide the chocolate between each liner and rap on the counter a few times to evenly distribute over the bottom of the liner. Freeze for 15 minutes.
- Heat the peanut butter in the microwave for just a seconds to soften slightly and make it spreadable (if necessary). Using a cookie scoop or teaspoon, divide between each liner and spread over the top of the chocolate layer.
- Melt the remaining chocolate and coconut oil in your double boiler using the same heat proof bowl. Divide evenly among the liners and rap on the counter until the chocolate covers the peanut butter layer. Sprinkle with the flaky sea salt and chill in the freezer for 15-20 minutes or in the refrigerator until set.
- Enjoy!
From: https://flavorthemoments.com/salted-dark-chocolate-peanut-butter-cups/
4. Paula Dean’s Ooey Gooey Chocolate Chip Cake
This cake is way better than a normal cookie cake because it remains more doughy!
Ingredients:
CAKE
FILLING
- 1(8 ounce) package cream cheese, softened
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1(16 ounce) box confectioners’ sugar
- 1⁄2cup butter, melted
- 1 cup chocolate chips
Instructions:
- Preheat oven to 350 degrees.
- Lightly grease a 13 x 9 x 2-inch baking pan.
- In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.
- Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla.
- Dump in confectioners’ sugar and beat well.
- Reduce speed of mixer and slowly pour in butter. Mix well.
- Pour filling onto cake mixture and spread evenly.
- Sprinkle 1 cup chocolate chips on top of filling.
- Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.
Source: https://www.geniuskitchen.com/recipe/paula-deans-ooey-gooey-chocolate-chip-cake-487159