holiday desserts

This Peanut Butter Cup Pie recipe has layer upon layer of creamy peanut butter deliciousness! &nbsp;Peanut butter lovers, this easy peanut butter pie recipe is for you!

Peanut Butter Cup Pie

Nilla Waffers

butter (melted)

sugar

oz milk chocolate chips

heavy cream

peanut butter cups

TBSPs sugar

heavy cream (cold)

peanut butter

oz cream cheese (room temperature)

milk chocolate chips

TBSPs unsweetened cocoa powder

tsp vanilla extract

In a food processor , blend together the vanilla wafers.  Then blend in the 1/3 cup melted butter and 1/4 cup granulated sugar.  Press into a deep dish pie pan  and bake for 10 minutes.

When you put the crust in the oven, put your metal mixing bowl (from a stand mixer) and metal whisk in the freezer for 15 minutes.

In a microwave safe measuring cup, combine the 4 oz of milk chocolate chips and the 1/2 cup heavy cream.  Microwave at half power for a minute.  Stir, and then microwave in 30 second intervals until it is fully combined and smooth.  Pour into the bottom of the pie crust and cool in the refrigerator for 10 minutes.

While the you are waiting for the chocolate and pie crust to cool, combine the 2 TBSPs sugar, vanilla extract, and 1 cup heavy cream in the frozen metal bowl and beat on medium until soft peaks begin to form.  Then beat in the 1 cup peanut butter.  Once that is combined, beat in the room temperature cream cheese and 1/2 cup granulated sugar, until fully combined.

Put 9 full sized peanut butter cups in the bottom of the pie crust on top of the cooled ganache.  Top with the creamy peanut butter filling and spread it to the edges.

Melt the 1/2 cup milk chocolate chips and drizzle over the finished pie.  You may not use all of the chocolate.  Allow to firm up in the refrigerator for at least four hours.

Before serving, make the chocolate whipped cream frosting.  Freeze your metal bowl and whisk for 15 minutes.  Then add 2 TBSPs granulated and 1 cup cold heavy cream.  Whisk until soft peaks begin to form.  Then whisk in 2 TBSPs unsweetened cocoa powder and 1/2 cup powdered sugar until combined.  Put it into a piping bag and pipe around the edges of the pie.

https://content.jwplatform.com/videos/B6lJOFym.mp4

This Peanut Butter Cup Pie is layer upon layer of absolute deliciousness!  Peanut Butter Lovers, this is for you!

Peanut butter Cup Pie

Looking for an easy Christmas cookie recipe? These Santa's Trash Cookies are loaded with pretzels, potato chips, and chocolate chips for the salty-sweet cookie of your dreams.

Santa's Trash Cookies

c. (2 sticks) butter, softened

c. sugar

brown sugar

pure vanilla extract

c. all-purpose flour

baking soda

kosher salt

c. crushed potato chips

c. crushed pretzels

c. chocolate chips

c. red and green sprinkles

Flaky sea salt,

These cookies are yummy! Used over the 1/4 cup of both pretzels and chips and doubled the chocolate chips. They are far from bland, nor are they dry. I’d make these again!

Very dry when made as directed. Will try again, but I’ll decide when I’ve added enough flour mixture. The taste was good.

Made them this morning. Doubled the Chipits, increased the chips and pretzels to a quarter cup. Turned out amazing!! A keeper.

I was surprised by the lack of flavor.  I thought there would be distinct salty and sweet taste.  I doubled the chocolate chips and baked them for 9 minutes.  The bottoms we're a nice golden brown.  The tops did not brown at all.  But, they were not dry.  There was nothing about these cookies that made them stand out.  Doubt I'll make them again.

These are not good. Not even a little bit. They have no flavor except salt.

These are tasty, but I recommend 1/2 cup (each) of pretzels and potato chips, and doubling the amount of chocolate chips. Also, I found that they needed to cook more like 9-10 minutes.

I really loved the idea of these! I followed the recipe exactly. The dough was very thick, as noted, which made it very hard to stir in the chocolate chips, potato chips, and pretzels evenly. They baked up fine, but I found them to be a bit bland. I couldn't really taste the potato chips or the pretzels much. Next time, I'd omit the pretzels and replace with more chocolate and potato chips, or omit the potato chips and replace with more chocolate and pretzels. I suggest dipping these in melted chocolate and sprinkling more crushed potato chips and pretzels on top to give them a flavor boost and make them look more festive.

These came out nothing like the picture and are super dry.

if you add another egg, more sugar, more butter, and some cream then they’re decent...

Holiday hit. Everyone asked for the recipe. Texture is a bit like a pecan sandies, which might be perceived as dryness.

I wanted to love these. But they turned out horrible. The dough was so dry and crumbly, so I formed them in my hands. Baked, cooked, and they’re SO dry. They’re awful. So disappointed.

they looked pretty, but were too dry when I ate them. Would not recommend.

I made these for a pot luck at work and they were gone within minutes! Everyone loved them and I am making them again next week for a baby shower! <strong>Amazing, easy and tasty!</strong>

These came out great. I like the idea of adding m&ms. I’ll try that next time. I’ll see what everyone at school thinks tomorrow. I’m entering them in our cookie contest.

https://streaming.hearstdigitalstudios.com/539b706f-93a5-4cdf-9a39-fa3a804d7b0c/video_rover_16x9_1080p_hd_1582309313_23642.mp4

Chocolate chips, pretzels, potato chips, sprinkles come together to make the holiday season the happiest it's ever been.

Santa's Trash Cookies Are The Best Thing About Christmas

Yummy &amp; Light Pumpkin Cheesecake made in Mini jars and cooked in Instant Pot is a thing for Holiday. It is so easy to make and perfect to make your family happy.

Instant Pot Pumpkin Cheesecake in a Jar

Cream cheese (room temperature)

Sugar

Sour Cream (room temperature)

Pumpkin Puree, unsweetened (not pumpkin pie filling)

tsp Vanilla Extract

tsp Pumpkin Pie Spice Mix

Graham Crackers

tbsp Melted Butter

In a Food Processor, add graham crackers &amp; Sugar. Pulse till you get fine crumbs. Add melted butter and pulse till it all combines well. Now distribute this crumb equally in 7 mini jars (4-ounce canning jars). Press them down lightly. Refrigerate for about 10-15 minutes till you work on the filling.

Prep the Crust

Make sure all the ingredients are at room temperature. Take a mixing bowl and add Cream cheese &amp; sugar to it. Blend it with the electric egg beater or hand blender on medium speed for about 3-4 minutes till it is light and airy.

Now add sour cream + pumpkin puree + vanilla extract + pumpkin pie spice to the bowl. Blend it well for about 1-2 minutes till all incorporated. Scrape from sides if needed.

Now add the Egg. Blend it gently only till it is incorporated. No OVER MIXING or OVER BEATING please at this point. The filling is ready.

Prep the Pumpkin Cheesecake Filling

Place the inner pot inside your Instant Pot. Plug it in. Add 1&amp;1/2 cups of water to it. Place the Trivet in it. Bring out the refrigerated mini jars. Fill them up with about 1/4 cup filling each. Level them out. Tap on the kitchen counter to get rid of any air in between.

Cover all the mini jars with a piece of aluminum foil. Place them side by side on the trivet. A 6 quarts IP can easily accommodate small jars side by side on the trivet.

Place the lid and close it. Put the valve on SEALING. Set the timer for 6 MINUTES on Manual/Pressure Cook Mode. Once the timer goes off, follow NPR (natural pressure release). Take the jars out. Remove the foil. Let these sit on the counter till these come at room temperature. Now place the lids of these and refrigerate at least for 4-6 hrs before eating.

I topped these with caramel sauce and chopped pecans &amp; dried cranberries.

Making Mini Pumpkin Cheesecake in IP

Refrigerate it. It will stay good for a week when refrigerated.

HOW TO STORE CHEESECAKE?

Cheesecake squares, lightened up with yogurt and light cream cheese, baked on a chocolate graham cracker crust drizzled with melted chocolate and topped with fresh raspberries.

Skinny Chocolate Raspberry Cheesecake

cooking spray

crushed chocolate graham cracker crumbs

butter

reduced fat cream cheese (softened)

vanilla Greek yogurt (I used Chobani)

tbsp all purpose flour

oz Baker's semi-sweet dipping chocolate

raspberries

Heat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray.

Mix together graham cracker crumbs and butter with a fork until mixed through. Press evenly into bottom of prepared pan.

Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer.

Gradually beat in fat free yogurt, egg whites and flour., do not over beat. Pour over graham cracker crust.

Bake 25 to 30 minutes or until center is almost set.

Cool to room temperature then chill a few hours in the refrigerator.

Cut the cake into 9 slices.

Melt the chocolate in the microwave, 30 seconds at a time until melted, careful not to burn.

Use a spatula to drizzle the chocolate all over the top of the cheesecake. Top each piece with 2 raspberries and enjoy!

Looking for the best red velvet cake recipe? With layers of red velvet cake and cheesecake, this Red Velvet Cheesecake Cake from Delish.com is the best.

Red Velvet Cheesecake Cake

Butter, for cake pans

All-purpose flour, for cake pans

8-oz. packages cream cheese,

granulated sugar

eggs

sour cream

tbsp. all-purpose flour

c. (1 stick) butter, softened

https://streaming.hearstdigitalstudios.com/c552925d-e47b-49c7-9212-4a29a264a17b/video_rover_16x9_1080p_hd_1545428510_54195.mp4

Talk about a stunner. This layer cake will sleigh your holiday dessert table.

Our Red Velvet Cheesecake Cake Is Three Layers of Amazingness

Gingerbread macarons packed full of winter spices of ginger, cinnamon, nutmeg and cloves. The filling is an easy gingerbread spice white chocolate &quot;ganache&quot;. Wrap them up for Christmas gifts or serve them at your next winter holiday party.

Gingerbread Spice Macarons

white baking chocolate

room temperature butter

ginger

cinnamon

cloves

nutmeg

vanilla extract (optional)

icing sugar

almond flour

castor sugar (see Note 1)

aged egg

tsp cream of tartar (see Note 2)

tsp ground ginger

Set aged egg whites out at room temperature. 

Print out free macaron template in the Subscriber's...

Print out free macaron template in the Subscriber's Only Area.

Pulse almond flour, icing sugar, and spices together...

Pulse almond flour, icing sugar, and spices together in a food processor. 

Sift dry ingredients. Discard big pieces of almond...

Sift dry ingredients. Discard big pieces of almond that can't be sifted. 

IF YOU ARE NEW TO MAKING MACARONS, please...

IF YOU ARE NEW TO MAKING MACARONS, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker. 

With the balloon whisk attached, whip the room...

With the balloon whisk attached, whip the room temperature egg whites on low-medium speed. 

Add cream of tartar when it becomes foamy.

Turn up the speed to medium. 

Once the whisk starts to leave tracks in...

Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.

Turn the speed up to medium-high and whip...

Turn the speed up to medium-high and whip until stiff peaks. Read: How to Make Meringue for Macarons

Fold the almond flour and meringue together until...

Fold the almond flour and meringue together until the batter becomes a "lava" or honey-like consistency. Use the "Figure 8" test to determine when to stop folding. READ How to Fold Macaron Batter.

Transfer batter into piping bag fitted with a...

Transfer batter into piping bag fitted with a round piping tip. 

On parchment paper or silicone mats, pipe the...

On parchment paper or silicone mats, pipe the round macaron shells.

Wait until the shells have developed a "skin"...

Wait until the shells have developed a "skin" and have become completely dry before baking. This is critical to prevent cracking. 

Bake at 325F for 12-14 minutes. Every oven...

Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Home Oven Properly for Baking Macarons if you are unsure. 

Macaron shells are done when they no longer...

Macaron shells are done when they no longer wiggle and the feet doesn't indent when gently nudged.

Once baked, let cool completely before removing from...

Once baked, let cool completely before removing from the baking mat/parchment paper.

Set butter out at room temperature.

Chop up chocolate into slivers.

In a small sauce pan on medium heat,...

In a small sauce pan on medium heat, heat up cream with all the spices. Stir to combine. Once steam and a few bubbles appear, take off heat. Do not let boil.

Pour hot cream over chocolate. Let sit for...

Pour hot cream over chocolate. Let sit for 1 minute.

Stir to combine.

Add butter and incorporate.

Add a few drops of vanilla extract if...

Add a few drops of vanilla extract if desired.

Let cool.

Place a piece of plastic wrap on top...

Place a piece of plastic wrap on top of the chocolate filling to prevent a skin from developing on the surface.

Place in fridge to firm up slightly for...

Place in fridge to firm up slightly for piping. Do not let harden or it will become too hard for piping.

Transfer to a piping bag fitted with a...

Transfer to a piping bag fitted with a round tip. (e.g. #10)

Find two similar sized macaron shells.

Pipe a dollop of gingerbread filling onto one...

Pipe a dollop of gingerbread filling onto one of the shells.

Assemble with the other shell.

Place in an airtight container and let mature...

Place in an airtight container and let mature for 24 hours before eating.

Imagine adding a scoop of this to your cup of hot cocoa.

Peppermint Bark No-Churn Ice Cream

sweetened condensed milk, 14

candy canes, crushed

c. peppermint bark, crumbled

c. miniature semisweet chocolate chips

Cranberry Bliss Bars – a homemade version of the popular Starbucks treat! These taste just like the original, and are easy to make right at home!

Top 31 holiday desserts recipes from across the web

The most viewed holiday desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Kugelhopf

Top 31 holiday desserts recipes from across the web

The most viewed holiday desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Butter Cup Pie

Santa's Trash Cookies

Instant Pot Pumpkin Cheesecake in a...

Skinny Chocolate Raspberry Cheeseca...

Red Velvet Cheesecake Cake

Gingerbread Spice Macarons

Peppermint Bark No-Churn Ice Cream

Cranberry Bliss Bars {Starbucks Cop...

Christmas Tree Cookie Stacks

3-Ingredient Sugar Cookies

Apple Pie Spice

Vanilla Crème Brûlée

Graveyard Pudding Cookie Cups

Mint Chocolate Chip Cookies

Peppermint Truffles

Pecan Pie Brownies

Cinnamon Roll Bread Pudding

Rumchata Cheesecake

Baileys Truffles

Southern Pecan Pie + How-To Video

Browned Butter Pecan Pie Recipe

Buttermilk Pie

Chocolate Chunk Peppermint Skillet ...

Chinese Chews

maple mascarpone cheesecake

Best Strawberry Pretzel Salad (Dess...

Homemade Hot Chocolate Bombs Recipe

Brown Butter Rice Krispie Treats

Everyone’s Favorite Ginger Cookies ...

Easy Magic Custard Cake Recipe

Kugelhopf

The most viewed holiday desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine