Tis’ the season to enjoy the company of family and friends. Unfortunately, during this time of isolation, we are unable to spend as much time with our loved ones. However, one activity we can do to keep the festivities going is baking! Here are some of our favorite delicious holiday desserts.  

PEPPERMINT MOCHA LAVA CAKES

 INGREDIENTS

Peppermint Mocha Filling6 oz semi-sweet chocolate finely chopped

4 fl oz International Delight Peppermint Mocha 

Coffee Creamer (1/2 cup)

1 oz unsalted butter (2 TBSP)

Peppermint Mocha Lava Cake

8 oz semi-sweet chocolate finely chopped

1 oz unsweetened chocolate finely chopped

8 oz unsalted butter cubed (1 cup)

4 eggs

4 egg yolks

6 oz powdered sugar (1 ½ cups)

3.5 oz all-purpose flour (3/4 cup)

½ tsp peppermint extract

DIRECTIONS

TO MAKE THE PEPPERMINT MOCHA FILLING:

1. Combine the chocolate, International Delight Peppermint Mocha Coffee Creamer, and butter in a medium microwave-safe bowl. Microwave for 45 seconds, then whisk well. If chunks of chocolate remain, microwave in short intervals, whisking after each one, until the chocolate is melted and the ganache is smooth and shiny.
2. Press a layer of cling wrap on top of the ganache and refrigerate it for about 90 minutes, until set. (It will still be slightly soft, you just need to be able to scoop and roll it.) Dust your hands with a light coating of cocoa powder. Use a small candy scoop or a teaspoon to scoop a one-inch ball of chocolate into your hands, and roll it until it is round and even. Set the truffle on a baking sheet covered with parchment or waxed paper, then repeat until you’ve made 8 truffles. 
3. Place the truffles in the freezer while you prepare the lava cake batter. Reserve the remaining ganache to make a chocolate sauce later.

TO MAKE THE MINT CHOCOLATE LAVA CAKES:

1. Preheat the oven to 350 F. Spray eight 1-cup ramekins with nonstick cooking spray, and set them on a baking sheet.
2. Combine the semi-sweet chocolate, unsweetened chocolate, and butter in a medium microwave-safe bowl. Microwave for 1 minute, then whisk well. If chunks remain, heat in short bursts and whisk until the mixture is completely smooth and melted.
3. In a large mixing bowl, combine the eggs, yolks, and powdered sugar. Whip them together for about 1 minute, until frothy. Add the melted chocolate to the egg mixture and mix until combined. Finally, add the all-purpose flour and peppermint extract, and gently fold everything together until no streaks of flour remain.
4. Divide the lava cake batter evenly between the prepared ramekins. Press a frozen truffle into the center of each cake, and gently swirl the top of the batter to cover the truffle. Bake the cakes for 14-16 minutes. They should be set around the edges, but very soft and jiggly and almost “wet” looking in the middle.
5. Let them cool for about 10 minutes at room temperature, then gently pull the cakes away from the sides of the ramekins with your fingers to loosen them. Place a plate on top of a ramekin, flip it upside down, and remove the ramekin to release the cake onto the plate.
6. Top the lava cakes with whipped cream or a scoop of ice cream. Heat the remaining ganache in short bursts and whisk until smooth to make a peppermint mocha chocolate sauce you can drizzle over the cakes. These cakes are best enjoyed warm, so the centers are still fluid when you cut into them.
7. If you want to make the lava cakes in advance, they keep very well. You can store them in the ramekins, or remove them carefully and store them on a baking sheet. However you do it, make sure they’re well-wrapped in plastic wrap, so they don’t dry out, and keep them in the refrigerator. To serve, just warm them up in the microwave for 20-30 seconds (err on the shorter side to start!) so that the inside becomes molten chocolate again. Enjoy!

SNOWBALL COOKIES

INGREDIENTS

1 c of all-purpose flour

1/4 c of Granulated sugar

1 1/2 c. of Walnuts, very finely chopped

Pinch of kosher salt

1 tsp of Vanilla extract

1/2 c Butter, softened 

Powdered sugar

DIRECTIONS

1. Set the oven to 350° and prep a cookie sheet with parchment paper.
2. Prep: chop walnuts finely and soften, and chop. butter. (avoid if you have a nut allergy)
3. Mix together flour, chopped walnuts, sugar, a pinch of salt, and vanilla extract in a large bowl.
4. Incorporate the softened butter until the dough resembles a coarse meal.
5. Form small dough balls and place them on the sheet. 
6. Bake at 350° for 15 minutes.
7. Let the cookies cool and roll them in powdered sugar.
8. Let them set and re-roll in powdered sugar.
9. Enjoy!

MERINGUE WREATHS

INGREDIENTS

1/4 tsp. Cream of tartar

1/2 c. Sugar

Pinch of kosher salt

2 egg whites, at room temperature

1/2 tsp. almond extract

Green food coloring

Twizzlers

Red candy melts, melted

DIRECTIONS

1. Set the oven to 300°.
2. Prep: line baking sheet with parchment paper. 

• • Tip: draw circles on paper as a guide (pen side down)

1. Combine cream of tartar, sugar, and a pinch of kosher salt in a medium bowl. Save for later.
2. Using a hand mixer, whip egg whites and almond extract together until foamy. 
3. Set the mixer to high speed, and slowly add the mixture from before until stiff peaks form. Add 6 drops of green food coloring until combined. 
4. Add meringue to the piping bag with a star tip, and pipe onto guided parchment paper.
5. Bake for 13 to 15 minutes or until almost firm. Turn the oven off and let the meringues sit with the food closed for 2 to 3 minutes
6. Remove from the oven and let cool completely. 
7. Pull Twizzlers apart for the bow decoration. Shape the piece into a bow and attach with frosting or candy melts. Let set. 
8. Enjoy!