Holiday Desserts Galore

Well another year has quickly come to an end and the holidays are just around the corner. Time to break out the new recipes and maybe a few classic ones, but nonetheless treats that will tantalize even the picky of eaters. Now last year I had done a simple set of desserts and a side.

  1. Iced Chocolate Chip Pumpkin Cookies
  2. Pumpkin Molasses Cupcakes
  3. Pumpkin Cheesecake
  4. Roasted Garlic Mashed Potatoes

This year I will be bringing back a classic cake that I haven’t made in a while. But most of all the rest of the desserts will be new recipes. So here are the desserts and sides that will be served this year for the holidays.

  1. Dulce de Leche Cake
  2. Upside-Down Caramel Apple Rolls
  3. Pumpkin Pie Bars
  4. Snickerdoodle Cupcakes with Cookies
  5. Gingerbread Latte Cupcakes
  6. Shortbread Cookies
  7. Mini Pumpkin Bread

(Side Note: Will be adding links to the list after Thanksgiving)

Frozen Layered Dulce de Leche Dessert

After making my dulce de leche cake I wanted to make something simple. So decided to make a frozen version, but with less ingredients and a quicker time to make it.

Here are the ingredients needed for this recipe:

  • 1 box of Nilla Wafers, divided
  • 1 1/4 cups cold milk
  • 2 pkg Jell-O White Chocolate Flavor Pudding
  • 8 oz of cold whipped cream
  • 1/4 cup Dulce de Leche

Step 1: Chop 8 of the wafers; set aside

Step 2: Line a 9×5 inch loaf pan with foil, with the ends of the foil extending over the sides of the pan. (To fit the foil in the pan just fold the foil over the back of the pan and then place inside of the pan.)

Step 3: Arrange 14 of the remaining wafers in a single layer on the bottom of the prepared pan; set aside.

Step 4: Pour the milk into a large bowl

Step 5: Add the dry pudding mixes

Step 6: Beat with a wire whisk for 2 minutes or until well blended. (Mixture will be thick)

Step 7: Gently stir in the whipped cream.

Step 8: Spoon 1/3 of the mixture over the wafers in the pan.

Step 9: Top with another 14 remaining wafers

Step 10: Top wafers with 2 Tbsp of Dulce de Leche

Step 11: Repeat the layering of pudding, wafers, and Dulce de Leche.

Step 12: Cover with the remaining pudding mixture

Step 13: Sprinkle with the chopped wafers and press chopped wafers gently in the pudding mixture.

Step 14: Cover the top of pan with foil and freeze for 4 hours or until firm.

Step 15: Lift from pan, using the foil as handles, and remove foil

Step 16: Place dessert on a serving plate and allow to stand for 15 minutes to soften slightly before cutting it into 12 slices to serve.

Step 17: Store leftovers in freezer.

Dulce de Leche Cake

A sweet and lush cake I couldn’t stop eating it. The smooth texture and heady scents of milk captivated my mouth and senses. This cake may take time to make, but it was worth the wait for it.

Here are the ingredients needed for this recipe:

  • 2 tsp. butter
  • 1 tbsp. plus 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1 1⁄2 tsp. fine salt
  • 6 eggs, at room temperature, separated
  • 1 1⁄4 cups sugar
  • 1⁄2 cup whole milk
  • 1 1⁄2 tbsp. dark rum (optional)
  • 1 tbsp. vanilla extract
  • 1  14-oz. can sweetened condensed milk
  • 1  12-oz. can evaporated milk
  • 1 cup heavy cream
  • 1  16-oz. jar dulce de leche (milk caramel)

Step 1: . Heat the oven to 350°.

Step 2: Grease a 9″ × 13″ baking pan with the butter and dust with 1 tbsp. of the flour. Invert the dish, tap out the excess flour, and set aside. (I recommend using a tin foil pan, because the ridges will keep the cake from floating)

Step 3: Sift the remaining flour, baking powder, and salt into a bowl and set aside.

Step 4: Put the egg whites into a large bowl and beat with a hand-held electric mixer on medium speed until soft peaks form, about 3 minutes.

Step 5: While the mixer is still running, add the sugar in a gradual stream and continue beating again to soft peaks.

Step 6: Add the egg yolks one at a time, beating well after each addition.

Step 7: Alternately add the reserved flour mixture and the whole milk in 3 parts, beating until smooth after each addition.

Step 8: Add the rum and vanilla and beat again briefly until smooth.

Step 9: Pour batter into reserved baking pan and bake until golden brown, about 30 minutes.

Step 10: Set the cake aside and let cool slightly for 30 minutes.

Step 11: While cake is cooling, in a medium bowl whisk together the sweetened condensed milk, evaporated milk, and heavy cream.

Step 12: Using a knife, poke the cake with holes all over, penetrating to the bottom of the pan.

Step 13: Pour the milk mixture over the warm cake and set aside to let cool completely.

Step 14: Cover the cake with plastic wrap and refrigerate until well chilled and liquid is absorbed, at least 4 hours. (If the cake floats, place some weights on top of the plastic that’s over the cake, to keep most of the cake in the milk mixture)

Step 15: Spread the dulce de leche across the top of the cake and serve. (warm the dulce de leche for 1 minute in the microwave to spread easier)