3 Festive and Delicious Holiday Desserts
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Food & Drink
3 Festive and Delicious Holiday Desserts
December 11, 2024
The holiday season means that sweets are everywhere. Which is why this year, we worked with recipe developer Cucina Melissa to bring you three desserts for every potluck and cookie exchange coming your way. Keep reading for Jenni’s take on each, plus the outfit she’ll be wearing to every upcoming holiday gathering.
3 Festive and Delicious Holiday Desserts
“This Olive Oil Spice Cake is everything you want from an elegant holiday treat. Plus, you can decorate it with any botanicals or greens you have on hand.”
“When you’re mingling with friends by a fire, nothing’s better than a cup of Spiced Mulled Hot Cider.”
Shop the Story
“These Gingerbread Shortbread Cookies look impressive, come together quickly, and create the coziest, most comforting vibe."
Shop the Story
Instructions to Prepare
Preheat the oven to 325˚F. Spray a 9-inch cake pan with baking spray. Line the pan with a circle of parchment paper.
Combine the sugar and eggs in a medium-sized bowl. Whisk well until light and fluffy (30-40 seconds). Add the buttermilk, water, spices vanilla extract, baking powder and salt and whisk until everything is well combined. Add the flour and whisk just until incorporated. It’s okay at this point if there are still some lumps.
Add the olive oil. At first, it will seem separated but then it will come together. Whisk until the olive oil is incorporated and the mixture is smooth (30-45 seconds). Transfer to oven and bake for 35-45 minutes until medium golden brown and a toothpick comes out clean when inserted in the center of the cake.
Cool in the pan for 10 minutes then invert onto a cooling rack that has been set on top of a piece of foil. Top with your favorite whipped cream!
Instructions to Prepare
Add the apple juice to a saucepan and slowly simmer on a low heat.
Brew a cup of tea with two turmeric teabags. Let it steep for at least 3-5 minutes.
Add the tea to the apple juice and add in some additional cloves and the cinnamon stick. Serve with slices of pear and a cinnamon stick
Instructions to Prepare
Whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl.
In a separate bowl, whisk together the butter, egg, and vanilla extract. Stir in the molasses and vanilla. Add in the flour mixture, stirring just until incorporated. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a tall rectangle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 1 hour.
Preheat the oven to 325°F, and line two baking sheets with silicone baking mats or parchment paper.
Leaving the cookie dough between the sheets of plastic wrap, roll it out until ⅛” thick. Lightly flour your cookie cutter, and press it into the dough, making sure each shape lies as close to its neighbors as possible to minimize unused dough. Peel the unused dough away from the shapes, and place them onto the prepared baking sheets. Reroll the unused dough, and repeat.
Bake the cut out cookie dough at 325°F for 8-10 minutes. Cool on the baking sheet for 5 minutes before turning out onto a wire rack to cool completely.
Photos by Bliss Kaufman
