Holiday Sweets: Some of Our Favorite Christmas Desserts Featured

Authors: Elite Appliance

← An EGGhead Christmas: Give the Gift of a Big Green Egg Grill & EGGcessories

In the spirit of the holidays, we thought we’d take time out today to share some delicious holiday dessert recipes. Here are a few of our favorites from some of our favorite brands and blogs across the Web:

Rum Balls
Holiday rum balls from KitchenAid Appliances

Rum Balls

Recipe from KitchenAid Appliances.

Original recipe here.

Makes 25

Rum Balls (Biscuit) Ingredients:

• 250g plain sweet biscuits (use gluten free, if desired)

• 3 tbspn (25g) dark cocoa

• 2/3 cup (45g) desiccated coconut

• ¾ cup sweetened condensed milk

• ½ tspn vanilla extract

• 1 ½ tbspn dark rum

• ¼ cup sultanas

• extra coconut, for coating

• ½ cup toasted hazelnuts


1. Attach the work bowl (large) to the food processor with the all purpose blade.

2. Add the biscuits, cocoa and coconut to the bowl. Cover and process for 3 seconds. Add the condensed milk, vanilla, rum and sultanas and process until well combined.

3. Remove mixture to a mixing bowl and refrigerate covered for 2 hours or until firm. Place coconut into a shallow plate. Form the mixture into small rounded teaspoon balls, pushing a hazelnut into the centre. Drop into the coconut and toss to coat. Refrigerate until serving.

Rum Balls (Cake) Ingredients:

• 200g plain sponge cake (gluten free, if desired), roughly broken into large pieces

• 3 tbspn (25g) dark cocoa

• 2 tbspn brown sugar

• 1 ½ tbspn dark rum

• 60g butter, softened to room temperature

• 1 tspn vanilla extract

• 80g dark cooking chocolate, roughly chopped

• 30g vegetable shortening (Copha)


1. Attach the work bowl (large) to the food processor with the all purpose blade.

2. Add the cake, cocoa, sugar, rum, butter and vanilla to the bowl. Cover and process 5 seconds or until well combined. Remove mixture to a mixing bowl and refrigerate 2 hours.

3. Roll small rounded tspn of mixture into balls.

4. Place the chocolate and shortening into a microwave safe bowl. Melt on medium power (50%), for 1 minute intervals, stirring until smooth.

5. Using two small forks, place the balls one at a time into the chocolate and toss to lightly coat. Remove, lightly drain off excess chocolate and place on the tray. Refrigerate until serving.

Pain Au Chocolate Muffins
Pain Au Chocolat Muffins Facile from Karin Calloway.

Pain Au Chocolat Muffins Facile

Recipe from Karin Calloway, who blogs for Viking Appliances.

Original recipe here.

Makes 12


• 2 sheets (1 package) puff pastry, defrosted in the refrigerator

• 2 tablespoons granulated sugar

• 2 tablespoons butter, melted and cooled

• ¾ cup chopped bittersweet or semisweet chocolate morsels

• Confectioners’ sugar, for dusting


1. Preheat oven to 400°F. Spray a nonstick 12-cup muffin pan with nonstick cooking spray and set aside.

2. Roll out one sheet of the puff pastry on a lightly floured surface into a 14-by-12-inch rectangle. Brush with the pastry with half of the melted butter and sprinkle with half of the sugar. Sprinkle with the chocolate morsels.

3. Roll the log like a jelly roll starting with one of the long sides. Cut into 6 equal pieces and place the pieces in the prepared muffin pan. Repeat with the remaining ingredients.

4. Bake for 25-30 minutes, until puffed and golden. Cool in pan for 5 minutes, then remove from the pan, dust with confectioners’ sugar and serve.

Hot Chocolate Meringue Cake
Hot Chocolate Meringue Cake from Country Living.

Hot Chocolate Meringue Cake

Recipe from Country Living.

Original recipe here.


• Parchment paper

• 6 egg whites

• 1 tablespoon(s) cream of tartar

• 1 1/4 cup(s) sugar

• 3 tablespoon(s) sifted cocoa

• 1/8 teaspoon(s) cayenne pepper

• 4 cup(s) whipped cream


1. Heat oven to 200°F. Line two baking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.

2. Beat egg whites and cream of tartar until foamy. Stream in 1 1/4 cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.

3. Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.

4. Cool on the pan on a wire rack. Store in a very dry, cool place.
Fill the layers with whipped cream and serve within 2 hours.

Happy Holidays from everyone at Elite Appliance! Be sure to check out our Holiday Appliance Sale and be on the lookout for more year end appliance deals.

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