- My family doesn’t really stray from the traditional Christmas food groups: potatoes, green bean casserole and ham.
Our desserts tend to be pretty classic, too, but maybe lesser known than the classic peanut butter blossoms or iconic spritz cookies – both of which are also my favorites. My mom – a renowned baker in the family – brings out all the stops in the dessert department.
So, here I am to share a couple with you in hopes of spicing up your family gatherings.
I thought it only right to share one chocolatey recipe and another nutty, less sweet dessert. Both of which are a perfect addition to the Christmas lineup and, actually, are a good combo themselves.
I was raised in a house where York Peppermint Patties were always accessible, so this brownie recipe is right up our alley. It’s Christmas-y but also delicious any time. They are very rich – but who doesn’t love a chocolate and mint combo?
The way the peppermint patties melt into the brownies is just chef’s kiss. This recipe comes from an old holiday magazine, and we have since cut it out, but it’s from “Holiday Baking and Party Foods” and has long served the Maloney family.
As a major pecan pie enjoyer, I also love all pie-adjacent desserts. This recipe for pecan tassies is simple and perfect for Thanksgiving or Christmas. Not to mention they are little baby pies, which makes them easy to pop in your mouth without the hassle of having to cut a pie if that’s not your cup of tea.
Crust can sometimes be overwhelming, but this is a simple three-ingredient crust that you can either chill overnight or for an hour. Any baker, new or old, can make this classic.
I highly recommend either of these (or both) for your holiday events. I’m biased, but I think they’re bound to be a hit – maybe even become a staple.
Peppermint Brownies
Basic fudgy brownies
1 stick (½ cup) butter or margarine (not spread)
4 oz unsweetened baking chocolate, chopped
1⅓ cups sugar
3 large eggs
1½ tsp vanilla extract
¾ cup all-purpose flour
Preheat oven to 350. Line an 8-inch square baking pan with foil, letting ends extend above the pan on 2 sides. Coat foil with nonstick spray.
Melt butter and chocolate in a medium saucepan over low heat, stirring often. Remove from heat; whisk in sugar, then remaining ingredients until smooth.
Spread batter in pan. Bake for 25 to 30 minutes until a wooden pick inserted in the center comes out with moist crumbs attached. Cool in a pan on a wire rack.
Lift foil by ends onto the cutting board. Cut into 16 squares.
Peppermint Patty Variation
Prepare Basic Fudgy Brownies (see recipe, above) through Step 2.
Spread half the batter in pan (about 1¼ cups).
Cut 10 (0.6 oz each) chocolate-covered peppermint patties (such as York) in half. Distribute evenly over batter. Spread with remaining batter, covering patties completely. Bake and cool as directed.
Melt 3 oz chopped bittersweet or semisweet chocolate and 2 Tbsp butter or margarine. Stir in 1½ tsp corn syrup. Cool 10 minutes or until no longer hot, but still loose and spreadable. Spread over brownies; chill until firm.
Pecan Tassies
Crust
½ cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
1 cup flour
Beat butter and cream cheese until smooth. Add flour. Mix to form a soft dough. Chill at least 1 hour or overnight.
Preheat oven to 350. Place walnut-sized balls of dough into ungreased mini-muffin pans. Dredge a mini-tart shaper in flour and press each ball of dough to fill the cup.
Filling
2 Tbsp butter, melted
¾ cup brown sugar
1 egg
1 tsp vanilla
1½ cups chopped pecans
Mix all ingredients well. Fill each unbaked dough-lined mini muffin pan. Bake for 15-20 minutes, or until brown. Dust tops with powdered sugar when cool.
Yield: about 30 tarts
This recipe comes from an old Pampered Chef cookbook.
