5 Holiday Recipes: Desserts Please

The amount of sugar that goes through our body starting Thanksgiving all through February 16th …. best to blame it all on the holiday season. While you’re on holiday break and tapping your way through Netflix options and finally commit to The Great British Baking Show marathon, here are some delicious, easy recipes to appease your sweet tooth.

by Madeleine Cotton

Ph: Emma Crist

Ph: Emma Crist


A chocolate-coated, powdered sugar-doused cereal slash snack.


●      6 cups crispy rice cereal squares (such as Rice Chex)

●      1 cup semisweet chocolate chips

●      1/2 cup creamy peanut butter

●      2 tablespoons unsalted butter

●      1 teaspoon vanilla extract

●      3/4 cup powdered sugar


1.     Place cereal in a large bowl; set aside.

2.     Combine chocolate chips, peanut butter, and butter in a small, microwave-safe glass bowl; microwave for 1 minute or until mixture begins to melt. Remove from microwave and stir. Microwave an additional 30 seconds and stir until smooth. Stir in vanilla.

3.    Add chocolate mixture to cereal in bowl; stir gently to evenly coat. Place mixture in a large, zip-top plastic bag. Add powdered sugar to bag. Seal bag; shake until cereal mixture is fully coated. Transfer mixture to a rimmed baking sheet lined with wax paper; cool completely. Store in an airtight container up to 1 week.

*recipe via MyRecipes.com

Buckeyes Recipe via Food Network


Bite size bites of peanut butter truffles.


●      2 1/2 cups sifted confectioners' sugar

●      1 cup smooth peanut butter

●      6 tablespoons unsalted butter, melted

●      1/2 teaspoon pure vanilla extract

●      1/4 teaspoon kosher salt

●      8 ounces semisweet or bittersweet chocolate, chopped

●      1 teaspoon vegetable shortening


1.     Line a baking sheet with parchment. Beat the confectioners' sugar, peanut butter, butter, vanilla and salt with an electric mixer in a medium bowl until well combined. Scoop 2-teaspoonful mounds, and roll into balls; arrange them on the prepared baking sheet. Refrigerate until firm, about 20 minutes.

2.     Microwave the chocolate and shortening in a microwave-safe medium bowl in 30-second increments, stirring in between, until the mixture is completely melted and smooth, about 2 minutes.

3.     Stick a toothpick or skewer into the top center of a peanut butter ball. Dip the ball into the melted chocolate, leaving a circle of peanut butter visible on top. Let the excess chocolate drip off, then return the buckeye to the baking sheet. Repeat with the remaining peanut butter balls and chocolate.

4.     Chill the buckeyes until firm, about 30 minutes. Smooth out the hole left by the toothpick with an offset spatula. Serve at room temperature or well chilled. Refrigerate in an airtight container for up to 5 days.

*recipe via FoodNetwork.com


Kids love these essential Christmas time cookies that melts in your mouth.


●      2 large egg whites, room temperature

●      1/2 teaspoon white vinegar

●      Dash salt

●      1/2 teaspoon almond extract

●      1/2 teaspoon vanilla extract

●      1/2 cup sugar

●      Red gel food coloring


1.     Preheat oven to 225°. Beat egg whites with vinegar and salt on medium speed until foamy and doubled in volume. Beat in extracts. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form (this may take 10 minutes).

2.     Place a 1/2-inch round tip into a pastry bag. Paint five stripes of red food coloring inside the length of the pastry bag. Transfer meringue to pastry bag; pipe dollops 1 inch apart onto parchments-lined baking sheets.

3.     Bake 1 hour until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove and cool completely on baking sheets. Remove meringues from parchment paper; store in an airtight container at room temperature.

recipe via Taste of Home



How to make saltine crackers delicious? Coat it in caramel and chocolate.


●      28 to 35 saltine crackers (about one sleeve, enough to line your tray)

●      1 cup (220 g) packed dark brown sugar

●      1 cup (225 g or 2 sticks) unsalted butter

●      1/4 teaspoon kosher salt

●      1 teaspoon vanilla extract

●      2 cups (10 to 12 ounces) semi-sweet chocolate


1.     Preheat the oven to 400F. Line a 10x15-inch jelly roll pan with nonstick aluminum foil (preferred) or regular heavy duty foil, making sure that the foil completely covers the bottom and sides of the pan. If using regular foil, spray lightly with baking spray. Line the saltine crackers in a single layer on the bottom.

2.     Make the caramel sauce: Place the brown sugar, butter and salt in a medium sized saucepan. Cook on medium heat, stirring frequently, until the butter melts. Continue to cook, stirring occasionally, for another 3 to 5 minutes, just until the mixture comes to a boil and starts to darken. Remove from heat and stir in the vanilla extract.

(Note: You're not actually making true caramel here, so you don't need to be as precise or worry about the temperature of the caramel. Just make sure it comes to a boil and wait for it to darken slightly, then continue.)

3.     Pour the hot brown sugar mixture over the saltine crackers. Spread to evenly coat the crackers.

4.     Move the pan to the oven and bake for 5 minutes. The caramel will be hot and bubbly.

5.     Melt the chocolate: Place the chocolate in a microwave-safe bowl. Cook it in the microwave in 30-second intervals at full power, stirring between each cook time, until the chocolate has melted.

6.     Pour the chocolate over the baked crackers: Once the crackers are done baking, remove from oven and allow to cool for 1 minute, until the caramel is no longer bubbling. Then pour the melted chocolate over the crackers. Use a spatula to spread the chocolate evenly over the top.

7.     Cool the crackers overnight: Let the crackers cool to room temperature then move to the refrigerator and cool overnight.

8.     "Crack" the crackers: The crackers will form a single sheet once cool. Remove from pan and gently peel the foil away, being careful not to tear the foil. (If any bits of foil tear and get stuck in the caramel, break those bits away and discard.) Cut the candy into snack-sized pieces using a chef’s knife (you can use your hands, too, but I find it easier with a knife). Store in an airtight container in the refrigerator for about a week.

*recipe via SimplyRecipes.com



I was salivating as I typed it.

Ingredients (cake):

●      2 boxes chocolate cake mix

●      2 jars chocolate frosting

●      6 eggs

●      1 1/3 cups water

●      2/3 cup oil

Ingredients (filling and topping):

●      1 large jar Nutella

●      1 cup mini chocolate chips

●      1 graham cracker pie crust, crumbled

●      1 cup mini marshmallows

●      1 tablespoon sea salt

●      2 cups homemade or store-bought marshmallow cream


●      1 cup mini chocolate chips

●      1 cup cream


1. Preheat oven to 350 degrees Fahrenheit. Grease and flour three 9-inch cake pans. Mix together cake mix, eggs, water and oil until combined. Divide evenly between pans and bake according to package directions.

2. Let cakes cool completely. Place one cake layer on a cake plate and pipe a layer of Nutella on top. Sprinkle Nutella with chocolate chips, crumbled graham crackers and sea salt, and dollop with marshmallow cream. Optional: Toast marshmallow cream with a kitchen torch.

3. Top with another cake layer and repeat process one more time before topping with the final cake layer. Cover the entire cake with chocolate frosting and place cake in refrigerator for 30 minutes to firm up.

4. Meanwhile, place cream and chocolate chips in a glass bowl. Heat in microwave in 30-second intervals until melted, stirring after each interval.

5. Remove cake from refrigerator and quickly pour ganache over cake. Place mini marshmallows around the edge of the cake and toast with a kitchen torch. Top with crumbled graham crackers, chocolate chips and sea salt.

*recipe via Brit.co