Sick of cookies? Wanna indulge? Try one of these for your next holiday celebration.
1. Cheesecake: I admit that I am a cheesecake snob. If it’s not mine, it better be from Carnegie Deli in NYC. That’s just how I roll. No fruit. No sour cream goo spread on top. Everyone has their own preference though and what better time to have a friendly debate than a family get-together, right?!
I tried tons of chocolate chip cookie recipes before finding a winner on AllRecipes.com. My friends swear they taste just like the cookies you get at Mrs. Field's. Hey, works for me.
These delicious cookies also make for a great gift whether it is around the holidays or simply because you want to say thank you. Just place in a decorative air tight container, put a bow on it and you have a memorable gift.
The way I have decided to do this is to indulge in those little, delicious holiday treats when at a friend’s house or at a gathering, but to make (or buy) my own healthy holiday desserts to enjoy after a dinner at home. Moderation is the key to anything, and when enjoying healthy desserts at home, I can make room for those delicious, full-fat and high-calorie desserts when at a party or holiday dinner. Here are some of my favorite healthy, holiday desserts:
So what is? Anything with cherries. I love cherries. I don't drink beer, but hand me a tropical girly drink at the bar with plenty of cherries, and I'm in heaven. I'm not a huge soda fan, but I can never say no to cherry limeade. Oh, and a vanilla milkshake just isn't complete without plenty of whipped cream and a bright red cherry on top. Perfection.
Whatever the root of my pumpkin fixation is, I got to have it this time of year. Some of my favorite pumpkin desserts include pumpkin ice cream, pumpkin rolls, pumpkin drop cookies, pumpkin lattes (not technically a dessert, but they taste like one!) and pumpkin pudding. But -- what is the absolute best pumpkin dessert of all time?
Crème Brulee is a brilliant dessert which combines seductively soft and creamy custard with a hard sugar crust topping which gives a satisfying crack when the spoon hits the surface. Popularly served in French restaurants, the true origins of the original crème brulee recipe is debated, however in general it is viewed as a French dessert today. No matter who lays claim to the invention, it is a modern delight in my book.recipe is actually quite simple. Heavy cream, vanilla bean, sugar and egg yolks are all that are required for the custard which gently cooks in a bath of water inside the oven. This method of baking is what gives crème brulee its amazing, moist texture. The ideal internal temperature of the custard when removed from the oven is 170 to 175 degrees. After it is baked, crème brulee is traditional chilled in the fridge until set, but it will be hard to resist digging in as soon as it exits the oven door.
The last step, the step which makes crème brulee different from everyday vanilla custard, is the topping. People use different sugars to produce the crackly top, but turbinado is often recommended because it melts well. You can melt and caramelize the sugar together using the broiling element in your oven (just be sure to watch it because it can go from golden to black pretty fast!) or you can purchase a kitchen torch which is safe for indoor use. Once the sugar is caramelized into a luscious layer the crème brulee is ready to be devoured.