People enjoy eating huge feasts during the holidays, but what are the most enjoyed dishes? Sweet and delicious desserts! Usually, friends or family members buy desserts from their nearest Ralph’s store, like cookies or pre-made cakes. However, homemade food is the real deal. Granted, there are people who aren’t gifted or blessed with cooking abilities, as opposed to Gordon Ramsay. However, here are a few recipes anyone can recreate.

Recipe #1 S’mores Pie:

According to Brown Eyed Baker, the ingredients are as follows:

Crust:
– 1/2 cups graham cracker crumbs
– 1/4 cup malted milk powder
– 2 tablespoons granulated sugar
– 3/4 teaspoon kosher salt
– 1/4 cup unsalted butter, melted
– 1/4 cup heavy cream

 Chocolate filling:
– 8 ounces bittersweet chocolate, finely chopped
– 1/3 cup heavy cream
– 1 1/2 teaspoons light corn syrup
– 2 1/2 tablespoons unsalted butter

Marshmallow topping:
– 1 (10-ounce) bag marshmallows

Once the crust and chocolate filling are made, pour the chocolate mixture into the crust. Next, gently press the marshmallows. Chill the pie for 30 minutes to an hour. Now that it’s done, presto! You have your own s’mores pie.

Recipe #2 Thin Mints:

– 1 cup semi-sweet chocolate chips
– 1 tablespoon shortening or coconut oil (optional)
– 3/4 teaspoon peppermint extract
– 2 dozen Ritz crackers

Once the chocolate is prepared, apply it on the crackers and place them on the pans. Next, place the pans in the fridge or freezer. After 15 minutes, they are ready to be consumed.

Recipe #3 Vanilla Panna Cotta with Pomegranate Jelly:

Panna Cotta:
– 1/4 cup honey
– 1 cup coconut milk
– 1 cup plain Greek yogurt
– 1/4 cup fresh lemon juice
– 2 teaspoon lemon zest
– 1 teaspoon vanilla essence
– 2 teaspoon gelatin powder

Pomegranate jelly:
– 2 ounces boiling water
– 1 1/2 teaspoon gelatin power
– 8 ounces (1 cup) pomegranate juice
– (Optional) 1 tablespoon pure maple syrup
– 1/2 pomegranate, seeded for garnish

Place lemon juice onto a small dish and add gelatin, mixing both together. The mixture will soon solidify after a few minutes. Next, is the honey and coconut milk. After combining the honey with coconut milk in a small pot, set it on low-medium on stove top until the mixture becomes hot to the touch, but not boiling.
Pour mixture into a large bowl and add lemon gelatin slurry. Combine them with a whisk. Add Greek yogurt, grated lemon zest and vanilla to the bowl with the coconut milk mixture and stir well to combine. As for the pomegranate jelly, place boiling water in a small bowl and add gelatin, stirring to dissolve. In a separate bowl, pour pomegranate juice with maple syrup, stirring to combine. Add the gelatin slurry to the pomegranate juice, mixing to combine. You can speed things up by carefully placing the panna cotta/jelly in the freezer for about 30 minutes each layer, but you will want to be very careful not to freeze the panna cotta or the jelly solid, as it will crystallize. Now, the panna cotta is finally finished.

Recipe #4 Gingerbread Oreo Mini Cheesecake:

– 12 Gingerbread Oreos
– 8 ounces cream cheese, softened
– 1/3 cup confectioner’s sugar
– 1 1/2 teaspoon pumpkin pie spice
– 1 teaspoon pure vanilla extract
– 3/4 cup prepared Gingerbread Pudding (prepared according to package directions)
– 8 ounces Cool Whip

Instructions:

Place the Gingerbread Oreos in the food processor and pulse a few times, until you have fine crumbs for the crust. Divide the crumbs between six parfait cups or small canning jars. Gently press the crumbs into the bottom of each serving dish. In the bowl of a stand mixer fitted with the paddle attachment, or in a medium bowl with a hand mixer, combine cream cheese, confectioners’ sugar, pumpkin pie spice, vanilla extract, and gingerbread pudding. Mix on low speed until all ingredients are well combined. Using a rubber spatula, fold in Cool Whip until completely incorporated. Spoon or pipe cheesecake filling into each serving cup. If desired, pipe additional Cool Whip onto each mini cheesecake, then place one Wilton Gingerbread Man on top of the whipped cream for a festive look. Store in refrigerator until ready to serve.

Sources:
S’mores pie – Brown Eyed Baker
Thin Mints – Everyday Reader
Vanilla Panna Cotta w/ Pomegranate jelly – Shugary Sweets
Oreo Gingerbread Mini Cheesecake – My Baking Addiction

*Images courtesy of Google Images