CHRISTMAS DESSERTS

Hello everyone!

Today I will be posting a couple of Christmas Desserts for you to share with your friends and families. Have fun making and tasting those delicious treats!

Chocolate Turtles

Chocolate turtles are NOT real turtles! I REPEAT, they are NOT real turtles. They are small desserts that can be shared with your friends and families. In my experience, they are quite hard to make but quite easy to eat, so you have to make lot's! 

Ingredients:

1. 8 ounces pecan halves (I used roasted, lightly salted)
2. 25 caramel squares, unwrapped (about 1 heaping cup)
3. 1/4 cup cream or half-and-half, divided
about 16 ounces roughly chopped chocolate, melted (I used 8 ounces dark and 8 ounces milk, both Trader Joe's Pound Plus bars)
4. sea salt, optional for sprinkling

Recipe:

1. Line two baking sheets or large platters with parchment paper. It's helpful if they will fit in either fridge or freezer.
2. Make small piles of pecans, using 5 to 6 pieces per pile. Overlap the pecans some to reduce gaps so the caramel doesn't seep through.
3. In a medium microwave-safe bowl, add the caramels, half of the cream (reserve the remainder), and heat on high power to melt. It will probably take about 3 to 4 minutes total, but you must stop and stir the mixture every 30 seconds so you don't burn it. The first few times, stirring is almost futile but eventually the caramels soften enough to be stirred smooth. Take your time, don't overheat or heat too quickly, and keep stirring; it will come together. If the mixture seems thick and needs more cream, add the remaining amount. I used 1/4 cup total and have made the recipe with both Kraft brand caramels and Werther's Baking Caramels, but caramels vary and you may need less cream than I did. The caramel is runny and loose when it first comes together, but firms up quite a bit as it cools. Alternatively, you can melt caramels on the stove over low heat, using caution and stirring frequently.
4. Add about 1 tablespoon caramel to the top of each pecan pile; set aside.
5. In a medium microwave-safe bowl, add 8 ounces chocolate and heat to melt, about 1 minute on high power. Heat in 15-second increments until chocolate can be stirred smooth. I prefer working in smaller batches with chocolate and recommend doing the same and not heating all 16 ounces at once; melt additional chocolate as necessary.
6. Add about 2 tablespoons chocolate to the top of each pecan cluster by dolloping it on top and letting it fall down the sides.
7. Optionally add a pinch of sea salt to each Turtle.
8. Allow Turtles to firm up at room temp (will take many hours) or in the fridge or freezer (about 15 minutes) before serving. Turtles will keep airtight at room temperature for weeks, or in the fridge or freezer for many months.

Gingerbread

This would be the MOST classic dessert. I know many of would have tried it, but this one, in my experience, is my most favourite one. Have fun making and tasting!

Ingredients:

1. 544g of flour
2. 1 1/2 teaspoon of baking powder
3. 3-4 ml of baking soda
4. 55g of salt
5. 1 tablespoon of ground ginger
6. 1 3/4 g of ground cinamon
7. 1/4 teaspoon of ground cloves
8. 1/4 teaspoon of unsalted butter
9. 3/4 cup dark brown sugar
10. 1 large egg
11. 1/2 cup molasses
12. 2 teaspoonof vanilla beans/extract
13. 1 teaspoon of grated lemon zest

Recipe:

1. 1. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.

1. 2. In a large bowl  beat the butter, brown sugar, and egg on medium speed until well blended.
2. 3. Add the molasses, vanilla, and lemon zest and continue to mix until well blended.
3. 4. Gradually stir in dry ingredients until blended and smooth.
4. 5. Divide dough in half and wrap each half in plastic and let stand at room temperature for at least 2 hours or up to 8 hours.
5. 6. Preheat oven to 375 deg. Prepare baking sheets by lining with parchment paper.
6. 7. (Dough can be stored in the refrigerator for up to 4 days, but in this case it should be refrigerated. Return to room temp before using.) Preheat oven to 375°.
7. 8. Grease or line cookie sheets with parchment paper.
8. 9. Place 1 portion of the dough on a lightly floured surface.
9. 10. Sprinkle flour over dough and rolling pin.
10. 11. Roll dough to a scant 1/4-inch thick.
11. 12. Use additional flour to avoid sticking.
12. 13. Cut out cookies with desired cutter-- the ginger bread man is the favourite of course.
13. 14. Space cookies 1 1/2-inches apart.
14. 15. Bake 1 sheet at a time for 7-10 minutes (the lower time will give you softer cookies).

1. 16. Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.

1. 17. After cookies are cool you may decorate them any way you like.
2. 
   

Gingermallow Sandwich

Perfect sandwich for a snack on Christmas!

Ingredients:

•  Gingerbread ( If you don't know how, please refer to my gingerbread post and cut them into large circles )
•  Large marshmallows ( depends on how much you want)
•  5 tbsp melted butter
• Chocolate morsels ( chips )

Recipe:

1. Spread a bit of butter on your marshmallow top.
2. Mix your chocolate chips and butter into a small bowl ( melt the butter and the chocolate )
3. Spread some chocolate sauce on your gingerbread bottom.
4. Cover your marshmallow with the gingerbread circle and another new one.
5. Put your half finished Gingermallow sandwich into a microwave for 30 seconds or until the marshmallow is softened.

Chocolate Ganache

Who loves chocolate? I do. Try chocolate ganache! It is just a topping, so you can put it on anything you want! Have fun TASTING!

Ingredients:

• 9 ounces of bittersweet chocolate, chopped
• 1 cup of heavy cream
• 1 tablespoon of dark rum (optional)

Recipe

1. Place the chocolate into a medium bowl
2. Heat the cream in a small sauce pan over medium heat
3. When the cream has come to a boil, pour over the chopped chocolate and whisk until smooth.
4. Stir in the rum (optional)
5. Allow the ganache to cool slightly before pouring over a cake.
6. Start at the center of the cake and work outward.
7. For a flufy frosting or chocolate filling, allow it to cool until it is thick, the whip with a whisk until it is light and fluffy.