Celebrate the season with this easy no-bake holiday dessert. Using only five ingredients, it
comes together quickly and taste delicious.
1/4 cup confectioners’ sugar
2 tablespoons unsweetened cocoa powder, plus more for sprinkling
1 cup heavy cream
1/2 cup Strawberry jam, homemade or high quality
24 Chocolate cups
Sift the confectioners’ sugar and cocoa together. With an electric hand mixer, start whipping
the cream. Slowly add the sugar-cocoa mixture. Whip to the consistency of soft whipped
cream, about 4 minutes. Add 1 teaspoon of strawberry jam teaspoon to the chocolate cups,
top with the whipped cream and sprinkle with chocolate. Serve immediately.
Nothing smells better during the holidays then ginger cookies baking in the oven. So, get your
holiday baking going with these delicious rum raisin and candied ginger favorites.
½ cup raisins
½ cup dark rum
2 ¼ cups White Lily flour
1 tsp baking soda
2 tsp cinnamon
1 ½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp kosher salt
1 cup Dark Muscovado sugar
¼ cup vegetable oil
1/3 cup molasses
1 large egg
1-1/2 cups chopped crystallized ginger
turbinado sugar for rolling
Place the raisins and rumin a sauce pan on the stove top and over medium heat to a simmer.
Remove from the heat and set aside so the raisins can soak up the rum for about 15 minutes.
Drain off any remaining rum.
In a large bowl whisk together the flour, baking soda, cinnamon, cloves, nutmeg, ginger and salt
together. In the bowl of an electric mixer beat the dark muscovado sugar, oil and molasses on
medium for about 5 minutes. Add the egg and beat for another minute. Scrape the bowl, beat
again for another minute and turn the mixer to low. Add the dry ingredients slowly, then
increase the speed to medium and mix until everything is well combined about 2 minutes. Stir
in the crystallized ginger and the rum soaked raisins. Place in the refrigerator and chill for 24-36
Heat the oven to 350˚F. Scoop the dough into a 1-1/2 inch balls and roll in turbinado sugar. Place on the parchment covered baking sheet about 3 inches apart and bake for 13-15 minutes.
Cool on the cookie sheet for a couple of minutes and then cool completely on a rack. Store in
an air tight container.
Our deep dark chocolate two-bite Peppermint Bark Cookie Cups – Mini-muffin size dark
chocolate & black chocolate crisp cookie cups are filled with melted white chocolate and
topped with a sprinkle of crushed peppermint.
2 cups flour
1/4 cup dutch-processed cocoa powder
1/4 cup black cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup room temperature butter
1/2 cup sugar
1 cup light brown sugar, packed
2 large eggs room temperature
1 teaspoon vanilla extract
8 ounces white chocolate, chopped
¼ cup crushed candy cane
Preheat the oven to 350°F. Spray two mini cupcake pans with cooking spray.
Whisk together flour, cocoa powders, baking soda, and salt. Set aside. Beat the butter and sugars on med-high until light and fluffy. Reduce speed and add eggs one at a time and vanilla.
Beat until combined. Add flour mixture and mix until just combined. Scoop about a tablespoon of dough into muffin cups in the pan. Bake for 10-13mins or until set, but still soft in the middle.
Remove from oven and immediately use a small spoon to press firmly down in the center to create a well. Evenly sprinkle the white chocolate into the well in each cup. Place back in the oven for 3 minutes to melt the chocolate. Immediately top with a sprinkle of the crushed candy cane. Cool completely until the chocolate is set.