2024 Holiday Cookies and Desserts that are Crave Worthy!
Dec 19, 2024, Updated Dec 26, 2024
Get baking with my line up of Holiday Cookies & Desserts to Eat, Share & Enjoy!
You’ll love my new Mandarin Orange Pistachio-Olive Oil Cakes + 30 creative & delicious recipes. (Press on titles for recipes)
For the holidays don’t miss: Holiday Hors D’Oeuvres, Pick-Up Appetizers & Nibbles Updated
NEW! Mandarin Orange Pistachio-Olive Oil Cakes – Glazed
- The 2″ cakes are gluten free and dairy free with extraordinary citrus, spice and nut flavor with subtle hints of fruity olive oil and a tender crumb
- Similar to Petit Fours glacés but which are usually layered miniature cakes that are layered and iced ~ and very labor intensive!
- In many Mediterranean countries, including Italy and Greece, olive oil cake is a customary treat during the festive Christmas season
WOW your guests with my selection of Cookies, Squares, Ice Creams Pies & Cakes!
~ Many creative recipes, and new techniques to learn at home this holiday season.
A Creamy and Glossy Zesty Filling sits on top of a Press- In Shortbread Crust. Orange together with Lemon naturally flavors the bars with the happiness and look of sunshine!
My Orange-Lemon Bars features a Press-In Buttery Shortbread Crust with a Tangy & Zesty Curd with a smooth creamy consistency.
The Ultimate Pick-Up Bar ~ Perfect for the Holidays!
A press-in shortbread crust with a pour-on-top filling enriched with a crunchy pecan topping. Delish!
These bars have it all! Quicker to bake than pecan pie with a high, creamy rich filling that’s sweet, but not cloyingly sweet.
Two Varieties: Chocolate Dipped and Dried Apricot & Cherry Pyramids. My favorite version has a crispy exterior with a chewy and tender interior.
An easy press-in dough recipe that produces a Crispy, Light & Buttery Shortbread. (You would never detect they are gluten free.)
Cut into easy squares ~ eat & enjoy … drizzle them with chocolate, or crumble them into my Rocky Road Candy the way the Brits do!
WOW your guests with my selection of Cookies, Squares, Ice Creams Pies & Cakes!
~ Many creative recipes, and new techniques to learn at home this holiday season.
These addictive melt-in-your-mouth cookies are getting a flavor revamp with crushed freeze dried strawberries.
Enjoy these powdered sugar-dusted, crunchy, nut-filled cookies ~ a true holiday treat!
I have named these cookies “Mexican Wedding Cookies” yet similar cookies called Snowball Cookies, Russian Tea Cakes and sometime Mexican Wedding Cakes.
Enjoy these Gluten Free powdered sugar-dusted, crunchy, nut-filled cookies filled with walnuts, cocoa powder and chopped dark chocolate. Melt-in-your-mouth texture! Crispy yet tender with loads of chocolaty flavor.
Gluten free never tasted so good!
A crispy exterior gives way to a chewy & fudgy interior ~ and the flavor… reminiscent of a brownie.
A wonderful dark chocolate cookie that are naturally gluten free – there is no flour in these!
Filled with healthy ingredients and not too sweet – THE Cookie to make and give this holiday season.
Want to explore Vegan Baking? These cookies pack flavor and crunch… and yes – a little zesty!
Fill “dots” with raspberry jam or orange marmalade.
A crispy exterior gives way to a chewy & fudgy interior ~ and the flavor… reminiscent of a brownie.
A wonderful dark chocolate cookie that are naturally gluten free – there is no flour in these!
Delicious Soft Pine Nut Cookies with a Crispy Exterior ~ Naturally Gluten Free.
These are EASY and FUN to Make! A light and airy texture coated with sweet & crunchy pine nuts.
A delicious melt-in-your-mouth shortbread you will love! And wouldn’t Rebecca from the Ted Lasso television series approve?
Here are traditional British Biscuits, in America they are Shortbreads – revived with nuts & spice.
The nutty taste of the toasted sesame seeds (benne), a hint of sea salt, and the caramel sweet flavor from the coconut brown sugar sugar – a crunchy mélange of flavors in these easy to prepare treats… low in fat too!
Light and crunchy with lots of zesty flavor! Here is your go-to recipe with healthful ingredients.
Crisp and not-too-sweet – these biscotti are the ultimate snack, dessert and great for gift giving!
Decadent and Delicious! These bake up crispy with a deep-chocolate flavor. Feel free to use any nuts you like. Gluten Free.. you would never guess.
They can be used to make a DELICIOUS easy crust for pies & cheesecakes! See the recipe: Lightened-Up Peanut Butter Cheesecake with Chocolate Biscotti Crust and Honey Peanuts
Look no further for the perfect recipe – for eating & gift giving!
These are gluten free! Or ~ use regular flour too.
Home made delectable Pecan Sandies with Baked Maple Pecans. Forget store-bought and use the best ingredients for a real treat.
Cut from a cylinder roll of dough.
Finally… the perfect chocolate chip cookie that’s deliciously gluten-free (you would never know they are!)
Chocolate Hazelnut Butter adds depth ~ add plenty of Bittersweet Chocolate Chunks. Better than Tate’s!!
A Perfect Shortbread Crust is topped with a toffee flavored topping rich with Natural Coconut, Crystalized Ginger & Sliced Almonds. Perfect for the Holidays, Entertaining and Gift Giving!
These irresistible bars are an updated version from vintage 1940 and 50’s recipes – when baking was simple. My Date & Walnut Bars are gluten free and vegan.
An easy “press-in” dough recipe! Learn how to make homemade Plum Jam for the bars as well.
Buttery, jam-filled bars based on the classic Viennese Linzer torte – dusted with confectioner’s sugar.
Can use any jam you like… I love a natural homemade one… more fruit flavor – less sugar.
A lightened-up recipe with creamy deliciousness – a crackled sugar top is complemented with a fruity roasted sauce.
These small sized Crème Brûlées are the perfect indulgent dessert with less fat than traditional recipes… and no heavy cream!
This classic Rocky Road recipe is studded with nuts and marshmallows ~ makes many sliced squares for eating, serving & gift giving.
I’m adding traditional Shortbread Chunks ~ see my Gluten Free delicious recipe!
I do not use ingredients with artificial coloring ~ so I add freeze-dried ground strawberries & raspberries and coated mini marshmallows for a pink glow… kinda cool
I LOVE serving Homemade Ice Creams at the Holidays:
TIP: Offer Ice Creams in small ramekins and serve next to your Holiday Pies & Cakes!
This recipe is a hit at every party I make! Rivals the best Vanilla Ice Creams, yet Vegan.
Simple ingredients blend into a creamy, decadent yet light dessert, infused with Ginger and Pumpkin Spices – a nice natural vanilla flavor and caramel notes.
A creamy delicious ice cream with stirred in wet-walnuts! Flavored with real maple syrup for a natural flavor you will love.
A light and airy maple-walnut vegan ice cream with a hint of fresh banana.
Goes well with all your Holiday Desserts!
Showstopper Desserts:
There is a lot to LOVE about this cake! Rose water (my recipe) adds a bloom of floral notes to this super-moist cake adorned with pistachios and dried rose petals.
Learn how to make simple Rose Water!
Gluten Free… you would never know! 5 stars delicious!
A Decadent Bittersweet Chocolate Indulgence with an Airy Easy Whipped Coconut Cream Topping with Crushed Raspberries. Gluten Free, Dairy Free & Parve.
Decadent but not overly sweet flourless chocolate cake ~ creamy luscious texture you’ll crave!
Less fat… thank you!! A Creamy Cheesecake made with Cottage Cheese – no cream cheese here!
Decadent and creamy – Make my recipe: Chocolate Peanut Biscotti for the crust and pile on some Honey Peanuts on top ~ see that recipe too! (Add all strawberries as rhubarb might not be in season.)
A Creamy Cheesecake made with Cottage Cheese – no cream cheese here!
Decadent and creamy – Make my recipe: Chocolate Peanut Biscotti for the crust and pile on some Honey Peanuts on top ~ see that recipe too!
A wonderful decedent but not-too-rich pie with a press-in crust with a chocolate base and caramel top layer. Finished with coconut whipped cream, honey-sugared peanuts and toasted coconut flakes. Love at first bite! Gluten Free too!
A Buttery Crust holds a Creamy Custard with loads of Fresh Raspberries.
I have made this tart at the height of the Summer season with local raspberries – you can make anytime of year when raspberries are good and sweet!
Enjoy the holiday season – make it delicious!
Karen
Mandarin Orange Pistachio-Olive Oil Cakes – Glazed
Equipment
- 1 silicone baking pan 12-Cavity Round Cylinder Silicone Molds, 2 Inch
Ingredients
- 1/4 cup extra virgin olive oil
- 1/3 cup pure cane sugar, organic
- 1 large egg, I use pasture raised
- 1/3 teaspoon orange rind, minced fine
- 2 teaspoons fresh orange juice, I use Mandarin oranges
- 1/8 teaspoon natural almond extract*
- 1 1/2 tablespoons coconut milk, stirred well; not "lite"
- 1/4 cup gluten free flour blend
- 1/3 cup almond flour*
- 1/4 cup ground pistachios, fine; *see tips
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
Glaze:
- 1/3 cup confectioner's sugar
- 1 1/2 teaspoons coconut milk , stirred well; not "lite"
- 1/2 teaspoon fresh orange juice, I use Mandarin oranges
- 2 teaspoon seedless raspberry jam, melted and slightly cooled (all natural)
Instructions
- Brush insides of silicone molds lightly with olive oil, using a pastry brush; set on a rimmed baking pan. Preheat oven to 350 degrees.
Batter:
- In a large bowl add olive oil and sugar, beat using a straight wire whisk for one minute. Add the egg, beat until just incorporated.
- Add orange minced rind, fresh orange juice, almond extract and coconut milk, whisk gently together.
- Add gluten free flour blend, almond flour, finely ground pistachios, cardamom, baking powder and sea salt – blend the mixture with a rubber spatula.
Filling and Baking:
- Using a 1 1/2 inch cookie scoop, fill the 12 cavities with the batter, evenly. Batter will fill the cavities just over halfway filled.Add to a baking sheet (for sturdiness) and bake for 17 minutes. The cakes will have risen somewhat and be lightly golden, do not over bake.
- Cool the cakes – make the glaze.
Glaze:
- To a small bowl, add confectioner's sugar. Add the coconut milk, orange juice, and raspberry jam – stir well with a small rubber spatula. Use immediately.
- Pour 3/4 teaspoons of glaze over each cooled cake. The texture is not runny. Smooth nicely with a small icing spatula. Will harden to a nice gloss. Add garnishes: ground pistachios and a few chopped pistachios in the center, and some minced orange rind if you wish. Let the glaze set and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.