It’s that time of year where we gather with our family and friends to share love, laughter, and lots and lots of food. Luckily, we have a staff more than happy to share their favorite holiday recipes with our extended family of customers. We may have not gone far to find our sources, but we can assure you that throwing these festive desserts into your holiday spread will guarantee a dinner to remember.
S'mores Hot Chocolate
by Audrey Perkins | thegluttondiaries.wordpress.com
Perfect for a chilly night in with the family, this is a versatile recipe that can be adjusted to suit whatever flavor profiles you like. Thick and creamy, we served this recipe in a s'mores style. However, other topping variations like crushed peppermint candy, peanut butter, or even a simple sprinkling of cinnamon would also be delicious.
- 2 cups milk
- 1 Tbs. corn starch
- &2 Tbs. cocoa powder
- 1 tsp. sugar
- 1 tsp. vanilla extract
- ¼ cup dark chocolate chips
- Small pinch of salt
- Salted caramel sauce
- Large, roasted marshmallows
- Crushed graham crackers
- Heat milk in a saucepan on medium high until it reaches a gentle boil. Stir occasionally.
- While the milk is heating, mix the corn starch, cocoa powder, sugar and salt with a little water until you achieve a thick, creamy liquid.
- When the milk starts to boil, add the corn starch mixture. Stir gently until the milk starts to thicken. The mixture should be thick enough to thinly coat the back of a spoon.
- Add the chocolate chips and vanilla. Stir until the chocolate melts into the liquid.
Finishing: If you do the S'mores toppings, follow these steps. Pour a little caramel into a shallow dish. Press the mouth of a thick, clear glass cup into the sauce. Rotate the cup a few times to evenly coat. Then, remove the cup from the caramel and press into the graham cookie crumbs. Next, drizzle a little caramel onto the interior sides of the cup. Pour in the hot chocolate and top with your roasted marshmallow and more caramel.
by Jana Kennedy
My mother-in-law makes this every year and I always look forward to the experience. This is such a blend of flavory goodness and will be a huge hit at the family dinner. When you're looking for something different than traditional pie, turn to this gem. You can't go wrong!
- 1 box yellow cake mix
- 1 package instant vanilla pudding (3.4 ounces)
- 4 eggs
- ½ cup vegetable oil
- ½ cup rum
- ½ cup water
- ½ cup chopped walnuts
- ¼ cup water
- ¼ cup rum
- ½ cup margarine
- 1 cup sugar
- Grease bundt pan
- Mix all cake ingredients except walnuts
- Place walnuts in pan and pour batter on top
- Bake 50 - 55 minutes at 350 degrees
- Remove from pan and let cool before applying glaze
- Combine all ingredients together in saucepan
- Heat until boiling; allow to boil for 2 - 3 minutes
- Pour over cake and let stand 30 minutes before serving
Organic Peach Cobler
by Lacey Jones
- 1/2 cup organic butter
- 1 tablespoon organic baking powder
- 1 cup organic unbleached flour
- 1 cup natural sweetener
- 1 teaspoon salt
- 1 cup organic low-fat milk
- 4 cups organic peaches
- 1 half organic lemon (squeezed for juice)
- Organic nutmeg
- Organic cinnamon
- Preheat oven for 375 degrees.
- Heat butter in sauce pan until melted. Pour into 13x9” dish.
- In separate bowl, mix baking powder, flour, ½ cup sweetener and salt. Add milk and fold together. Pour batter into dish. Do not stir.
- Bring ½ cup sweetener, lemon juice and peaches to a boil. Stir for 2 minutes before pouring into dish. Do not stir. Sprinkle cinnamon and nutmeg over top.
- Place dish in oven and bake for 40 minutes. Makes about 8 servings.
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