Razzle Dazzle Recipes * Christmas Dessert Recipes
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Christmas Truffle Tree Recipe
1 (9-inch tall) foam cone
About 70 wooden toothpicks
1-1/3 C. Whipping Cream
1/4 C. Packed Brown Sugar
1/4 t. Salt
1/8 C. Grand Marnier
2 t. Vanilla
16 oz. Semi-sweet Chocolate, chopped
16 oz. Milk Chocolate, chopped
Finely chopped nuts and assorted color sprinkles
Heat cream, sugar, salt, rum and vanilla in medium sauce pan over medium heat
until sugar is dissolved and mixture is hot. Remove from heat; add chocolates,
stirring until melted. (Return pan to low heat if necessary). Pour into shallow
dish. Cover and refrigerate until just firm; about 1 hour.
Shape about half of the mixture into 1 1/4 inch balls. Shape the remaining
mixture into 3/4 inch balls.
Roll the balls in nuts and sprinkles. Each ball in a different one, (nuts,
colored sprinkles, chocolate sprinkles, etc.) Refrigerate truffles until firm,
about 1 hour.
Cover the cone with foil. Starting at the bottom of the cone, attach the larger
truffles (alternating the designs) with wooden toothpicks. Use small truffles
toward the top of the cone. Refrigerate until serving time.
Note: If your kitchen is very warm, keep portion of the truffle mixture chilled
as you shape and roll the balls.
Yield - 1 tree (6 dozen
Heavenly Peppermint Angel Cake Recipe
1 Chocolate Angel Food Cake
1 C. Half-and-Half
1 lb. Peppermint Sticks or Canes, crushed (about 1 1/2 C.)
2 Envelopes Unflavored Gelatin
1 1/2 C. heavy cream
8-ounce container Whipped Topping
1 Square Baking Chocolate
1/2 T. Butter
Tear cake into medium-size pieces. Place loosely in 9-by-13-inch pan.
Heat half-and-half in double boiler; add crushed candy. Heat until candy
dissolves. Add gelatin that's been softened in 4 tablespoons cold water. Cool.
Whip heavy cream and fold into gelatin/candy mixture. Pour over and mix with
cake pieces. (This must be done before candy mixture sets.) Chill until set.
When cake is set, frost with whipped topping. Combine baking chocolate and
butter and melt together, either in double boiler or in microwave. Drizzle over
whipped topping. Drag knife lightly over top, creating a zigzag, or shadow,
effect. Garnish with chocolate curls.
Serves 12 - 16
Snowball Cupcakes Recipe
1 package (18.25 oz.) Yellow Cake Mix
1/3 C. Oil
1 can (8 1/2 oz) Cream of Coconut
1 C. Sour Cream
1 package (7.2 oz) Fluffy White Frosting Mix
1 3/4 C. Sweetened Shredded Coconut
Candied Cherry Halves to decorate
Preheat oven to 350° F. Line muffin tins with aluminum foil
Combine cake mix, eggs and oils until well blended. Add
coconut cream and sour cream. Mix until smooth.
Fill baking cups half full. Bake for 16 - 18 minutes or until
a toothpick inserted in center of cupcake comes out clean. Cool in pan on wire
In a medium bowl prepare frosting according to package
directions. Dip tops of cupcakes into icing. Dip into a bowl of coconut. Place a
cherry half in the center.
Makes about 3 dozen cupcakes.
Triple Butterscotch Cheesecake Recipe
18 square graham crackers (1 1/3 C. crushed)
1/4 C. dark brown sugar
1/3 C. (5 1/3 T.) butter, melted
1/2 C. finely chopped pecans
1/2 C. butterscotch morsels
2 (8-oz.) packages cream cheese, softened
1/4 C. dark brown sugar
2 t. vanilla
1/3 C. crushed butterscotch candy
3 T. high-quality butterscotch ice cream topping
Grease a 9-inch deep dish pie plate with butter.
Preheat oven to 325° F.
Stir together crushed grahams, brown sugar and melted butter. Press evenly into
the bottom and sides of the prepared pan. Sprinkle with pecans and butterscotch
In a large bowl, beat cream cheese with brown sugar until mixture is smooth.
Beat in the eggs, one at a time, scraping down bowl after each, and vanilla,
then the butterscotch candy.
Gently spoon filling into crust. Tap on the counter to make sure there are no
air bubbles. Place cheesecake on a sheet pan and bake 45 minutes. Remove from
oven and let cool on a rack to room temperature. Warm the butterscotch topping
and drizzle over cheesecake; swirl attractively. Chill until very cold, at least
Makes 12 servings.
Raspberry Fudge Torte Recipe
1 C. hot water
3/4 C. cocoa
3/4 C. vegetable oil
14 egg yolks
1 T. vanilla
2 1/2 C. cake flour
2 1/4 C. sugar
1 T. baking powder
1 1/2 C. egg whites
2 t. cream of tartar
Mix together the water and cocoa and cool slightly. Whip the oil, egg yolks, and
vanilla into the cocoa mixture. Sift the flour, sugar, and baking powder, and
add to the egg mixture, mixing well. Beat the egg whites and cream of tartar
until firm peaks form. Fold the flour/egg mixture into the firm peaks. Grease
the bottoms of two 10" springform pans and pour in the final mixture. Bake at
350°F for 20-30 minutes, until set. Cool. Makes two cakes.
6 C. whipped cream
1-1/2 C. powdered sugar
4 t. vanilla
In a chilled bowl, whip the whipped cream, powdered sugar, and vanilla until
1 C. soft fudge topping
4 C. fresh raspberries, saving 24 - 28 for rosettes
dark chocolate shavings
Cut the cakes in 3 layers and spread the fudge topping on one layer of each
cake. Sprinkle with a quarter of the raspberries and cover with a thin layer of
the whipped cream mixture. Repeat with next layer and stack all 3 layers. Then
frost the top and sides. Smooth top and section into 12 or 14 pieces. Press
chocolate shavings onto the cake sides (optional). Garnish each slice with one
raspberry, and if you have a pastry bag, a rosette of whipped cream. Chill for
at least 2 - 3 hours. Serve with raspberry purée or chocolate sauce.
Punch Bowl Cake Recipe
1 (18 1/4-oz.) box yellow cake mix
4 C. shredded coconut, divided
1 (20-oz.) can crushed pineapple, drained
2 (12-oz.) tubs refrigerated whipped topping
1/2 C. chopped pecans, divided
1 (21-oz.) can cherry pie filling
Prepare cake according to package directions and bake in two layers. Cool in pan
for 10 minutes, then turn out onto a rack and allow the cake to cool completely.
Crumble one layer of the cake into the bottom of a punch bowl.
Sprinkle with half the coconut. Top with crushed pineapple, distributing evenly.
Spread 1 tub whipped topping over the pineapple layer. Top with 1/2 of the
Crumble the second layer of cake over the pecans. Spread the
remaining coconut and the cherry pie filling on top of the second layer of cake.
Top with the second container of topping. Sprinkle with the remaining pecans.
Refrigerate 6 to 8 hours to allow the flavors to mingle.
Makes 25 servings.
1/2 C. plus 1 T. butter
1 3 oz. package cream cheese
1 C. plus 2 T. sifted all purpose flour
1/2 t. salt
2/3 C. brown sugar - packed
1/4 t. vanilla
1 1/4 C. chopped walnuts
1/4 C. chopped craisins
1/2 t. grated orange rind
Preheat oven to 350° F.
Blend together 1/2 C. butter, cream cheese, flour and 1/4 t. salt until mixture
can be shaped into a ball. Cut dough in half. Divide each half into 12 small
Press each ball over bottom and up sides of tiny 1 1/2 inch diameter muffin
pans, to make a shell.
Beat egg with sugar, remaining 1/4 t. salt, 1 T. butter and vanilla. Stir in 1
C. walnuts, craisins and orange peel. Spoon into prepared pans and sprinkle tops
with remaining walnuts.
Bake on lowest oven rack for about 25 minutes. Cool in pans.
Makes 24 tarts.
Chocolate Oreo Mudslide Cheesecake Recipe
1 1/2 C. chocolate (Oreo) cookie crumbs
3 T. butter, melted
1/2 C. chopped almonds
4 (8-ounce) packages cream cheese, softened
3/4 C. sugar
4 extra large eggs
3/4 C. whipping cream
2 t. vanilla
1 1/2 C. semisweet chocolate chips, melted
12 chocolate-creme-filled Oreo cookies, each cut in half
1 1/2 C. semisweet chocolate chips
3/4 C. whipping cream
1 T. butter
1 t. vanilla
For Chocolate Crust:
Mix together cookie crumbs, butter and almonds until blended. Press evenly into
bottom and 1-inch up sides of a 9 1/2-inch springform pan; set aside.
For Cheesecake Filling:
In large bowl of an electric mixer, beat together cream cheese and sugar until
light and fluffy. Beat in eggs until thoroughly blended. Blend in cream and
vanilla and beat 3 to 4 minutes longer. Beat in melted chocolate, beating 2
Turn 1/2 of filling into crust, spreading evenly. Top with a single layer of
cookie halves (using them all). Carefully top with remaining filling, spreading
evenly and smoothing top.
Bake in preheated 400° F. oven 20 minutes. Without opening oven, reduce oven
temperature to 300° F. and continue baking 40 to 45 minutes longer until
cheesecake is set around edges but still jiggles slightly in center. Cool to
room temperature, then refrigerate until well chilled, 4 hours or longer. Run a
sharp knife around edge of pan to loosen cake.
Combine chocolate chips and cream in a 1-quart glass measure. Heat in microwave
oven on high power 1 1/2 to 2 minutes, until smooth when stirred. Stir in
butter, until melted, and vanilla. Refrigerate until thickened to spreading
consistency, about 25 to 30 minutes or longer. Spread evenly on top of cake and
return to refrigerator until firm.
To serve, cut into slices with sharp knife. Garnish with whipped cream, if
desired. Refrigerate any leftovers.
Makes 12 to 14 servings.
More Christmas Dessert Recipes
Recipes in Everyday Cooking
12 Days of Christmas
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