Holiday Dessert Collection
Five festive treats to sweeten your holiday celebrations
Classic Christmas Sugar Cookies
Every holiday season, I find myself struggling with the same dilemma: how to create those picture-perfect Christmas cookies that not only taste delicious but also bring that festive charm to my holiday gatherings. After years of cookies that spread too much, hardened too quickly, or simply lacked that melt-in-your-mouth quality, I’ve finally perfected my Classic Christmas Sugar Cookie recipe. The journey to the perfect holiday sugar cookie has been filled with trial and error, but the joy on my family’s faces when these beautifully decorated treats make their appearance at our Christmas celebration makes it all worthwhile.
Ingredients
| Ingredients | Amount |
|---|---|
| All-purpose flour | 3 cups (375g) |
| Baking powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter, softened | 1 cup (226g) |
| Granulated sugar | 1 1/2 cups (300g) |
| Eggs | 2 large |
| Vanilla extract | 2 teaspoons |
| Almond extract (optional) | 1/2 teaspoon |
For the Royal Icing:
| Ingredients | Amount |
|---|---|
| Powdered sugar | 4 cups (480g) |
| Meringue powder | 3 tablespoons |
| Warm water | 5-7 tablespoons |
| Clear vanilla extract | 1 teaspoon |
| Food coloring | As desired |
Instructions
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, using an electric mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
- Beat in eggs one at a time, then stir in vanilla extract and almond extract (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
- Divide dough into two equal parts, flatten into discs, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Working with one portion of dough at a time (keeping the other refrigerated), roll out on a floured surface to about 1/4-inch thickness.
- Cut out shapes using festive cookie cutters. Re-roll scraps as needed.
- Place cookies on prepared baking sheets about 1 inch apart.
- Bake for 8-10 minutes, or until the edges just begin to turn golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- To make royal icing: Beat together powdered sugar, meringue powder, and warm water. Start with 5 tablespoons of water and add more as needed to reach desired consistency. Add vanilla extract and mix until smooth and glossy.
- Divide icing into separate bowls and color as desired with food coloring.
- Decorate cooled cookies with royal icing using piping bags or squeeze bottles.
- Allow decorated cookies to set completely, approximately 8 hours or overnight.
Storage Tips
| Storage Method | Duration |
|---|---|
| Room temperature (airtight container) | Up to 1 week |
| Refrigerator (dough) | Up to 3 days |
| Freezer (baked cookies) | Up to 3 months |
| Freezer (unbaked dough) | Up to 2 months |
FAQ
Q: Why do I need to chill the dough?
A: Chilling the dough is crucial as it solidifies the butter, preventing the cookies from spreading too much during baking. It also gives the flour time to absorb liquid, resulting in cookies with better texture and flavor.
Q: Can I make these cookies ahead of time?
A: Absolutely! You can prepare the dough up to 3 days in advance and keep it refrigerated. Baked, undecorated cookies can be frozen for up to 3 months. Fully decorated cookies are best enjoyed within a week.
Q: My royal icing is too thick/thin. How can I fix it?
A: For thinner icing, add warm water a few drops at a time. For thicker icing, add more powdered sugar. Outline consistency should be similar to toothpaste, while flood consistency should be like warm honey.
Q: Can I skip the almond extract?
A: Yes, the almond extract is optional and provides a subtle flavor enhancement. You can omit it or replace it with additional vanilla extract if preferred.
Q: How do I know when the cookies are done baking?
A: Sugar cookies should be removed from the oven before they brown. Look for cookies that are set but still pale, with just a hint of golden color at the edges.
Festive Peppermint Bark
The holiday season always presents the challenge of finding a treat that’s both impressive and simple enough to make in large batches for gift-giving. I distinctly remember the first time I attempted to make peppermint bark—what should have been a straightforward recipe turned into a sticky mess of improperly tempered chocolate that never quite set. After several disappointing attempts and candy canes wasted, I was determined to master this quintessential holiday confection. This recipe is the result of my perseverance, offering the perfect balance of rich chocolate layers and refreshing peppermint that never fails to bring holiday cheer to friends and family alike. Now, it’s become my signature holiday gift, packaged in festive tins and eagerly anticipated by everyone on my list.
Ingredients
| Ingredients | Amount |
|---|---|
| High-quality dark chocolate (60-70% cocoa) | 12 oz (340g) |
| High-quality white chocolate | 12 oz (340g) |
| Peppermint extract | 1/2 teaspoon |
| Candy canes or peppermint candies | 8-10 (about 1/2 cup crushed) |
| Vegetable shortening (optional) | 1 teaspoon |
Instructions
- Line a 9×13-inch baking pan with parchment paper, ensuring the paper extends over the edges for easy removal.
- Unwrap candy canes and place them in a resealable plastic bag. Use a rolling pin or kitchen mallet to crush them into small pieces, varying in size from powder to small chunks. Set aside.
- Melt the dark chocolate using a double boiler method: Fill a saucepan with about an inch of water and bring to a simmer. Place a heat-proof bowl on top, ensuring it doesn’t touch the water. Add the dark chocolate and stir occasionally until completely melted and smooth.
- Pour the melted dark chocolate onto the prepared baking pan. Use an offset spatula to spread it into an even layer, about 1/4 inch thick.
- Gently tap the pan on the counter to remove any air bubbles.
- Allow the dark chocolate to set at room temperature for about 15-20 minutes. It should be firm but not completely hardened.
- While the dark chocolate is setting, clean and dry your bowl thoroughly. Any water droplets can cause the white chocolate to seize.
- Melt the white chocolate using the same double boiler method. If the white chocolate seems too thick, add a teaspoon of vegetable shortening to help it melt more smoothly.
- Once melted, remove from heat and stir in the peppermint extract.
- Pour the white chocolate over the set dark chocolate layer. Working quickly, spread it evenly with an offset spatula.
- Immediately sprinkle the crushed candy canes over the white chocolate while it’s still warm and soft.
- Gently press the larger pieces into the chocolate to ensure they adhere.
- Allow the bark to cool completely at room temperature for about 1 hour, or refrigerate for 30 minutes until completely set.
- Once set, lift the bark out of the pan using the parchment paper overhang.
- Place on a cutting board and use a sharp knife to break or cut the bark into irregular pieces.
Storage and Gift-Giving Tips
| Storage Method | Duration |
|---|---|
| Airtight container at room temperature | Up to 2 weeks |
| Refrigerator | Up to 3 weeks |
| Freezer | Up to 2 months |
Gift Packaging Ideas:
- Layer bark pieces in festive holiday tins with parchment paper between layers
- Place in clear cellophane bags tied with ribbon and a candy cane accent
- Package in decorative holiday boxes with a personalized gift tag
- Layer in a mason jar with a fabric top and decorative bow
FAQ
Q: Why isn’t my chocolate setting properly?
A: Chocolate that doesn’t set properly is usually due to improper tempering. Make sure to melt chocolate slowly and gently. For foolproof results, you can add a teaspoon of vegetable shortening to the chocolate, which helps it set with a nice shine without the need for precise tempering.
Q: Can I use chocolate chips instead of baking chocolate?
A: While chocolate chips will work, they often contain stabilizers that can affect melting. For best results, use high-quality baking chocolate or chocolate bars, which melt more smoothly and have better flavor.
Q: My white chocolate seized up. What happened?
A: White chocolate is particularly sensitive to moisture and heat. Even a tiny drop of water can cause it to seize. Make sure your bowl is completely dry, and melt it over gentle heat. If it does seize, sometimes adding a teaspoon of vegetable oil and gently reheating can salvage it.
Q: How can I make this recipe more unique?
A: Try adding a tablespoon of finely chopped dried cranberries to the crushed peppermint for a festive red and white appearance. You can also drizzle a third chocolate (milk) over the top, or add a drop of red food coloring to a portion of the white chocolate for a marbled effect.
Q: The layers of my bark separated when I tried to break it. How can I prevent this?
A: Make sure the dark chocolate layer is not completely hardened before adding the white chocolate. It should be just firm but still slightly tacky, which helps the layers bond. Also, allow the bark to come to room temperature before breaking it.
Gingerbread Men Cookies
Growing up, my grandmother’s holiday gingerbread men were the highlight of our family Christmas gatherings. When I decided to continue the tradition in my own home, I quickly discovered that creating the perfect gingerbread cookie is no small feat. My early attempts produced cookies that were either rock-hard and impossible to bite or so soft they fell apart before decorating. The spice balance was another challenge—too much clove made them bitter, too little ginger made them bland. After years of experimentation and many batches of less-than-perfect cookies, I’ve finally recreated that magical recipe from my childhood. These gingerbread men have just the right balance of spice and sweetness, with a texture that’s firm enough to hold its shape but tender enough to enjoy. Now, watching my own children decorate these little figures with the same joy I once felt has become my favorite holiday tradition, connecting generations through the simple pleasure of a perfectly spiced gingerbread cookie.
Ingredients
| Ingredients | Amount |
|---|---|
| All-purpose flour | 3 1/2 cups (438g) |
| Baking soda | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 2 teaspoons |
| Ground cloves | 1/4 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Unsalted butter, softened | 1/2 cup (113g) |
| Brown sugar, packed | 1/2 cup (100g) |
| Molasses | 3/4 cup (255g) |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
For the Royal Icing:
| Ingredients | Amount |
|---|---|
| Powdered sugar | 3 cups (360g) |
| Meringue powder | 2 tablespoons |
| Warm water | 4-6 tablespoons |
| Vanilla extract | 1/2 teaspoon |
| Gel food coloring (various colors) | As needed |
Instructions
- In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and brown sugar until light and fluffy, about 3 minutes.
- Add molasses, egg, and vanilla extract. Beat until well combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients at low speed, mixing just until incorporated. Do not overmix.
- Divide the dough into two equal portions and flatten each into a disc. Wrap each disc in plastic wrap and refrigerate for at least 3 hours or overnight. This allows the flavors to meld and makes the dough easier to handle.
- When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Remove one disc of dough from the refrigerator and let it sit at room temperature for about 5-10 minutes to slightly soften.
- On a lightly floured surface, roll the dough to 1/4-inch thickness. If the dough becomes too soft, return it to the refrigerator for a few minutes.
- Using gingerbread men cookie cutters, cut out shapes and transfer them to the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 8-10 minutes, or until the edges are just beginning to brown. For softer cookies, bake for less time; for crispier cookies, bake a bit longer.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the royal icing: In a stand mixer fitted with the whisk attachment, combine powdered sugar and meringue powder. Add warm water and vanilla extract. Beat on low speed until combined, then increase to high speed and beat for 5-7 minutes until stiff peaks form. If the icing is too thick, add more water a teaspoon at a time.
- Divide the icing into separate bowls and add food coloring as desired.
- Transfer the icing to piping bags fitted with small round tips or place in squeeze bottles for decorating.
- Decorate the cooled gingerbread men as desired. Allow the icing to set completely, about 2-3 hours, before stacking or storing cookies.
Storage Tips
| Storage Method | Duration |
|---|---|
| Room temperature (airtight container) | Up to 1 week |
| Refrigerator (dough) | Up to 3 days |
| Freezer (baked, undecorated cookies) | Up to 3 months |
| Freezer (unbaked dough) | Up to 2 months |
FAQ
Q: My dough is too sticky to handle. What should I do?
A: Gingerbread dough can be quite sticky due to the molasses. Make sure to chill it thoroughly, at least 3 hours or overnight. If it’s still sticky when rolling, dust your work surface and rolling pin with flour, and work with small portions at a time, keeping the rest refrigerated.
Q: Can I substitute for molasses?
A: Molasses gives gingerbread its distinctive flavor and chewy texture. In a pinch, you can substitute dark corn syrup or honey, but the flavor won’t be traditional. Black treacle is the closest substitute if you’re outside the US.
Q: My cookies puffed up and lost their shape. What went wrong?
A: This usually happens if the dough wasn’t chilled enough before baking or if the oven temperature is too low. Make sure your dough is properly chilled and your oven is fully preheated. You can also put the cut-out cookies in the freezer for 5-10 minutes before baking to help them retain their shape.
Q: How can I make my gingerbread men softer or crispier?
A: For softer cookies, slightly underbake them (about 8 minutes) and store them with a slice of bread in the container, which helps keep them moist. For crispier cookies, roll the dough thinner (about 1/8-inch) and bake for 1-2 minutes longer.
Q: Can I make these cookies ahead of time?
A: Absolutely! The dough can be refrigerated for up to 3 days or frozen for 2 months. Baked, undecorated cookies freeze well for up to 3 months. Add the decorations after thawing. Fully decorated cookies are best used within a week but can be frozen in single layers with parchment paper between them.
Holiday Eggnog Cheesecake
The holiday dessert table always presented me with a dilemma: how to create something sophisticated enough for adults while still capturing the festive flavors of the season. After years of bringing the usual pumpkin or pecan pies to family gatherings, I wanted to create something truly memorable. My first attempt at an eggnog cheesecake was a disaster—a cracked top, soggy crust, and a filling that tasted more like vanilla than the rich, spiced eggnog flavor I was seeking. But I was determined to perfect this holiday showstopper. After numerous tests (and many happy taste-testers later), I’ve created a silky-smooth Holiday Eggnog Cheesecake that perfectly balances the creamy richness of cheesecake with the distinctive nutmeg-infused warmth of classic eggnog. Now, this elegant dessert has become our family’s most requested holiday tradition, the perfect finale to our Christmas feast that both captures the essence of the season and elevates the dessert experience beyond the expected.
Ingredients
For the Crust:
| Ingredients | Amount |
|---|---|
| Graham cracker crumbs | 1 1/2 cups (180g) |
| Unsalted butter, melted | 6 tablespoons (85g) |
| Granulated sugar | 3 tablespoons (38g) |
| Ground cinnamon | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
For the Filling:
| Ingredients | Amount |
|---|---|
| Cream cheese, room temperature | 4 packages (32 oz/907g) |
| Granulated sugar | 1 cup (200g) |
| All-purpose flour | 3 tablespoons (24g) |
| Eggnog | 3/4 cup (180ml) |
| Rum extract | 1 teaspoon |
| Vanilla extract | 1 teaspoon |
| Ground nutmeg | 1 teaspoon |
| Ground cinnamon | 1/4 teaspoon |
| Large eggs | 4 |
For the Topping:
| Ingredients | Amount |
|---|---|
| Sour cream | 1 cup (240g) |
| Powdered sugar | 3 tablespoons (23g) |
| Vanilla extract | 1/2 teaspoon |
| Ground nutmeg (for garnish) | 1/4 teaspoon |
| Whipped cream (optional) | For serving |
Instructions
- Preheat oven to 325°F (165°C). Place a rack in the middle of the oven.
- Prepare a 9-inch springform pan by wrapping the outside with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
- For the crust: In a medium bowl, combine graham cracker crumbs, melted butter, sugar, cinnamon, and nutmeg. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom and about 1 inch up the sides of the prepared springform pan. Use the bottom of a measuring cup to compact the crust.
- Bake the crust for 10 minutes, then remove from oven and allow to cool while preparing the filling. Maintain oven temperature.
- For the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until completely smooth and free of lumps, about 3 minutes.
- Add sugar and flour and beat until combined, scraping down the sides of the bowl as needed.
- Reduce mixer speed to low and gradually add eggnog, rum extract, vanilla extract, nutmeg, and cinnamon. Mix until just combined.
- Add eggs one at a time, mixing on low speed until each is incorporated, scraping the bowl as needed. Do not overmix after adding eggs.
- Pour the filling over the pre-baked crust, smoothing the top with a spatula.
- Place the foil-wrapped springform pan in a larger roasting pan. Fill the roasting pan with enough hot water to reach halfway up the sides of the springform pan.
- Carefully transfer to the oven and bake for 55-65 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour. This gradual cooling helps prevent cracking.
- For the topping: In a small bowl, whisk together sour cream, powdered sugar, and vanilla extract until smooth.
- Remove the cheesecake from the oven and water bath. Spread the sour cream mixture over the top of the partially cooled cheesecake.
- Return the cheesecake to the warm (but turned off) oven with the door closed for 10 minutes to set the topping.
- Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
- Before serving, run a thin knife around the edges of the pan to loosen the cheesecake, then release the springform sides.
- Dust the top with fresh ground nutmeg and garnish with whipped cream if desired.
- Slice with a warm, clean knife, wiping the blade between each cut for clean slices.
Recipe Notes and Tips
| Tip Category | Advice |
|---|---|
| Ingredients | Use full-fat cream cheese and eggnog for best results. Low-fat versions contain more water and can affect texture. |
| Room temperature | Ensure all refrigerated ingredients are at room temperature before starting to prevent lumps. |
| Water bath | Don’t skip the water bath—it provides gentle, even heat that prevents cracking and ensures creamy texture. |
| Mixing technique | Mix on low speed after adding eggs to prevent incorporating excess air, which can cause cracks. |
| Cooling process | The gradual cooling in the oven is crucial for preventing the surface from cracking. |
FAQ
Q: Can I make this cheesecake without alcohol?
A: Absolutely! This recipe calls for rum extract rather than actual rum, which provides flavor without alcohol. If you prefer to avoid even the extract, you can substitute with vanilla extract and an additional 1/4 teaspoon of nutmeg to enhance the eggnog flavor profile.
Q: How do I know when the cheesecake is done baking?
A: The cheesecake is ready when the outer 2-3 inches look set and slightly puffed, but the center still jiggles slightly when the pan is gently shaken. It will continue to cook and set as it cools. If it’s completely firm when you take it out, it’s likely overbaked.
Q: Can I freeze this cheesecake?
A: Yes! This cheesecake freezes beautifully. After it has chilled completely in the refrigerator, remove it from the springform pan and place on a cardboard round. Wrap tightly with plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Q: My cheesecake cracked despite following all the instructions. How can I fix it?
A: Don’t worry! The sour cream topping will cover minor cracks. For larger cracks, you can also top the cheesecake with a layer of whipped cream or arrange fresh berries over the surface before serving. For future cheesecakes, ensure you’re not overmixing the batter, especially after adding eggs, and that you’re cooling it gradually.
Q: Can I make my own eggnog for this recipe?
A: Yes! Homemade eggnog works wonderfully in this recipe and can enhance the flavor. Just ensure it’s properly cooked to food-safe temperatures if you’re using raw eggs in your eggnog recipe. Alternatively, you can use store-bought eggnog during the holiday season.
Christmas Tree Brownies
Every year as the holidays approach, I find myself searching for that perfect dessert that’s both festive enough for the season and simple enough to make with my children. One particularly hectic December, I was tasked with bringing a dessert to my daughter’s school Christmas party with just 24 hours’ notice. The traditional cookies seemed overdone, and I wanted something that would stand out among the sea of sugar-sprinkled offerings. My first attempt at Christmas tree-shaped treats involved an elaborate cake that collapsed into a disappointing mess just before transport. That experience taught me the value of starting with a reliable base and adding creative decorations to achieve that “wow” factor. These Christmas Tree Brownies are the result of that lesson—a perfect balance of decadent chocolate brownie base transformed into adorable holiday trees that never fail to delight both children and adults. They’ve become our go-to holiday treat, easy enough for little hands to help decorate but impressive enough to earn a special place on any dessert table.
Ingredients
For the Brownies:
| Ingredients | Amount |
|---|---|
| Unsalted butter | 1 cup (226g) |
| Semi-sweet chocolate chips | 2 cups (340g) |
| Granulated sugar | 1 1/2 cups (300g) |
| Large eggs | 4 |
| Vanilla extract | 2 teaspoons |
| All-purpose flour | 1 cup (125g) |
| Unsweetened cocoa powder | 1/4 cup (21g) |
| Salt | 1/2 teaspoon |
For the Decorations:
| Ingredients | Amount |
|---|---|
| Green candy melts | 2 cups (340g) |
| Vegetable shortening or coconut oil (optional) | 1 tablespoon |
| Mini M&Ms or other round candies | 1/2 cup |
| Yellow star sprinkles or yellow candy stars | 24 pieces |
| Assorted sprinkles for decorating | As needed |
| Mini pretzel sticks | 24 pieces |
Instructions
- Prepare the pan: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Spray lightly with non-stick cooking spray.
- Make the brownie batter: In a large microwave-safe bowl, combine butter and chocolate chips. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
- Whisk in sugar until combined, then add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix.
- Pour the batter into the prepared pan, spreading evenly with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but not wet batter). Be careful not to overbake.
- Allow the brownies to cool completely in the pan on a wire rack.
- Cut into triangles: Once cooled, lift the brownies out of the pan using the parchment paper overhang. Place on a cutting board.
- First, trim the edges of the brownie slab to create neat sides. Then, cut the brownies into 24 triangles: Cut the slab into 4 rows, then cut each row into 3 equal rectangles. Finally, cut each rectangle diagonally to create 2 triangles. These triangles will be your tree shapes.
- Prepare the coating: In a microwave-safe bowl, melt the green candy melts according to package instructions. If the melted candy seems too thick, add 1 tablespoon of vegetable shortening or coconut oil to thin it to a dipping consistency.
- Line a baking sheet with parchment paper for the dipped brownies.
- Dip and decorate: Holding a brownie triangle by the narrow end (which will be the bottom of your tree), dip it into the melted green candy, using a spoon to help coat it evenly if needed. Allow excess to drip off.
- Place the dipped brownie on the prepared baking sheet. While the coating is still wet, decorate with sprinkles to resemble ornaments on a Christmas tree.
- Place a yellow star sprinkle at the pointed tip (top) of the tree.
- Insert a pretzel stick into the bottom of each triangle to create a tree trunk. You may need to carefully trim the pretzels to the desired length.
- Repeat with remaining brownies. If the candy coating begins to harden, reheat it briefly.
- Allow the decorated trees to set completely, about 30 minutes at room temperature or 15 minutes in the refrigerator.
- Once set, carefully transfer the Christmas tree brownies to a serving platter. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.
Helpful Tips and Variations
| Category | Tips |
|---|---|
| Baking Perfect Brownies | For fudgy brownies, be careful not to overbake. The toothpick should have a few moist crumbs when testing for doneness. |
| Cutting Clean Shapes | Refrigerate the brownies for an hour before cutting to get cleaner edges. Use a sharp knife and wipe it clean between cuts. |
| Dipping Techniques | If the brownies start crumbling when dipped, freeze them for 20 minutes first to firm them up. |
| Decoration Variations | Try white candy melts with green sprinkles for a “snowy” tree effect, or marble green and white for a more complex design. |
| Time-Saving Option | You can use a good-quality boxed brownie mix as the base if you’re short on time. |
FAQ
Q: Can I make these Christmas Tree Brownies in advance?
A: Yes! You can bake the brownies up to 2 days in advance and store them, uncut and tightly wrapped, at room temperature. The fully decorated trees will keep well for about 3 days in an airtight container. For best presentation, decorate them the day you plan to serve them.
Q: I can’t find green candy melts. What else can I use?
A: You can use white candy melts or white chocolate and add green food coloring (use oil-based food coloring for chocolate, as water-based can cause it to seize). Another option is to make a green-tinted buttercream frosting and spread it on each triangle, though this gives a different aesthetic.
Q: My brownies are too crumbly when I try to cut them into triangles. What am I doing wrong?
A: This can happen if brownies are overbaked or if they’re cut while still warm. Make sure to let them cool completely. Refrigerating for an hour before cutting can help, as can using a sharp knife wiped clean between cuts. Also, be gentle when dipping them in the candy coating.
Q: Can I freeze these decorated brownies?
A: While the plain brownie base freezes well, the finished decorated trees are not ideal for freezing as the candy coating can develop condensation when thawed, affecting the appearance. You can freeze the undecorated brownie triangles for up to 2 months and then thaw and decorate them when needed.
Q: My candy coating is hardening too quickly while I’m working. Any tips?
A: Work with smaller batches of melted candy coating and keep the rest warm. If needed, you can return the bowl to the microwave for 10-15 seconds to remelt it. Adding a teaspoon of vegetable shortening or coconut oil can also help the coating stay fluid longer.
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