Eggnog Cream Pie
Eggnogs are a Christmas staple. But because you’re determined to take this year’s dessert menu to a different level, then show your skills by making it into this decadent holiday pie:
For the crust, you’ll need:
1 sleeve (200 g) graham crackers
½ tsp salt
2 tsp ground cinnamon
2 Tbsp granulated sugar
½ cup unsalted butter, melted
For the eggnog cream filling, you’ll need:
1 (370 mL) can evaporated milk or store-bought eggnog
1 cup whole milk (3.25%)
½ cup whipping cream (35%)
¼ tsp salt
½ tsp ground nutmeg
2 tsp powdered gelatin
¼ cup cornstarch
1 Tbsp vanilla extract
½ tsp rum or rum extract (optional)
For the whipping cream, you’ll need:
1 cup whipping cream (35%)
1 Tbsp rum or 1/2 tsp rum extract
1 Tbsp granulated sugar
Start by making the crust. Preheat oven to 350ºF. Then in a food processor, pulse crackers, salt, cinnamon, sugar, and butter until fully combined. Reserve 3 Tbsp for garnish. Firmly press remaining crust into the bottom of your baking ramekins. Bake for 5-7 minutes while constantly checking. Cool completely.
To make the eggnog filling, whisk all filling ingredients together in a medium saucepan until well combined. Whisking constantly, cook over medium heat, until mixture is boiling, 5 to 10 minutes. Once boiling, continue whisking and cook for 30 seconds. Chill. After chilling, whisk filling again until smooth and lump-free; pour into prepared crust and smooth out evenly. Bake at 350ºF for 7-8 minutes.
While chilling the filling, begin rum whipped cream. In a stand mixer or by hand with a whisk, beat 1 cup whipping cream, rum and sugar until medium-firm peaks form. Spoon whipped cream over filling and garnish with reserved crust crumbles. Serve chilled. Let them enjoy directly from the lovely ramekins.
Red Velvet Molten Lava Cup
Red is the color of love but it isn’t just for Valentine’s. Put some oozing red goodness onto that holiday table of yours and spread the love by making these!
4 ounces bittersweet chocolate
1 1/4 cup unsalted butter
2 cups white sugar
4 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons Red Velvet Bakery Emulsion
1 teaspoon red food coloring
1 1/2 teaspoons baking powder
a pinch of salt
*non-stick cooking spray
Preheat oven to 425 degrees. Spray 8 small custard cups with non-stick spray.
Add butter and chocolate to a large microwave-safe bowl and microwave for 1 minute.
Stir butter and chocolate together, and microwave in 30 second intervals until chocolate is melted. Stir in sugar until smooth. Add eggs, beat them in. Add flour, and Red Velvet Bakery Emulsion and red food coloring then stir until just combined.
Spoon batter into prepared ramekin cups.
Bake for 13-15 minutes, or until the sides are firm but the centers are still soft, but not jiggly.
Let cool for 2 minutes, then gently loosen cakes from custard cups by sliding a knife around the edges of each cake. Turn cakes over onto serving plates, and garnish as desired - you may want to put, strawberries or cherries then sprinkle with powdered sugar. Or you may scoop some vanilla ice cream and sprinkle it with syrup. Do as you please.
Mini Holiday Cheesecakes
Cheesecakes are definitely an all-occasion indulgence. So if you and your family are such fans of this all-time favorite dessert, make some in mini holiday versions that to make a prettier buffet table!
1 ¼ cup (300 mL) Graham cracker crumbs
¼ cup (60 mL) butter, melted
3 pkg (250 g each) Canadian Cream cheese, softened
1 cup (250 mL) sugar
2 tsp (10 mL) vanilla extract
1 ½ cup (375 mL) sour cream
3 Tbsp (45 mL) sugar
Fresh fruits or berries
Double-line your ramekins with paper liners. In small bowl, combine cracker crumbs and butter. Press about 1 tbsp (15 mL) of mixture onto bottom of each cup. Press hard.
In large mixer bowl, beat Canadian Cream cheese until light and fluffy; gradually beat in the 1 cup (250 mL) of sugar. Add eggs, one at a time, beating well after each addition. Stir in 1 tsp (5 mL) of the vanilla extract and 1/2 cup (125 mL) of the sour cream. Divide mixture among prepared ramekin cups. Bake in 325 °F (160 °C) oven for about 15-20 minutes.
Combine remaining 1 cup (250 mL) sour cream, the 3 tbsp (45 mL) of sugar and remaining, 1 tsp (5 mL) vanilla extract; spread over cheesecake cups. Bake 5 minutes longer. Cool in pan on wire rack. Chill. Remove cheesecakes from cups and top with fresh fruits or berries. Sprinkle with icing sugar or chocolate syrup.
Bailey’s Chocolate Pretzel Sundae
If you’re a fan of easy-breezy desserts that doesn’t skimp on the visual appeal, then buy a bottle of Bailey’s Irish Cream Liqueur and whip up this dessert that’ll simply make everyone in your holiday party a lot more merry!
4 scoops ice cream (French vanilla or your favourite flavour)
4 oz Baileys Original Irish Cream
A handful of chocolate covered pretzels (plus your favourite toppings like sprinkles, marshmallows, rice puffs, or even crushed candy canes– be creative!)
Place 2 or 3 scoops of ice cream in a nice ramekin. Pour the Baileys Original Irish Cream over the ice cream. Break up the chocolate covered pretzels and put over the ice cream. Finish by sprinkling your other toppings. Serve immediately!