The holidays are right around the corner and one way to get in the holiday spirit is by having dessert.
I’ve compiled a list of desserts for the college student who’s on the go, but still has enough time to indulge in some holiday sweets.
30 crushed peppermint hard candies, divided
1 1/2 pounds of milk chocolate candy, coarsely chopped
1 1/2 pounds of white chocolate, chopped
1 teaspoon oil-based peppermint flavoring, or to taste
- Spread 1/3 of the peppermint candy over a 9×13-inch baking pan lined with wax paper.
- Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
- Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
- Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.
Recipe courtesy of allrecipes.com
3- ingredient white chocolate Oreo balls
36 Oreo cookies (with filling)
8 oz/227 g cream cheese, at room temperature
16 oz/450 g white chocolate, melted
- Process Oreo cookies in a food processor until finely ground. If you don’t have a food processor, place cookies in a plastic bag and crush finely using a rolling pin.
- Reserve 2 tablespoons of cookie crumbs for garnishing.
- In a medium bowl, mix cream cheese and cookie crumbs until well combined. Refrigerate mixture for about an hour, then shape into 1-inch/2.5-cm balls and place on a baking sheet lined with parchment paper. Freeze until firm, about one hour (freezing will make the balls firm and easier to dip into the chocolate).
- Using two forks, dip and coat balls with melted white chocolate and place on parchment paper. Sprinkle with reserved cookie crumbs. Place in the fridge for 10 minutes, until chocolate hardens.
- Keep in the refrigerator and serve chilled, so the chocolate won’t melt. Truffles will keep for up to 4 days in an airtight container.
Recipe courtesy of prettysimplesweet.com
Buttery Chocolate Chip Cookies
1 1/2 cups butter or margarine, softened
1 1/4 cups granulated brown sugar
1 teaspoon vanilla
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 package (24 ounces) semisweet chocolate chips (4 cups)
1. Heat oven to 350ºF. Mix butter, sugars, vanilla, and eggs in large bowl using spoon. Stir in flour, baking soda and salt. Stir in chocolate chips.
2. Drop dough by rounded measuring tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3. Bake 12 to 15 minutes or until light brown. Cool lightly. Remove from cookie sheet to wire rake; cool.
Recipe courtesy of bettycrocker.com
Easy Chocolate Crinkle Cookies
1 package (16 oz) Pillsbury ™ Ready to Bake!™ refrigerated sugar cookies
1/3 cup unsweetened baking cocoa
1 tablespoon all-purpose flour
1/4 cup plus 2 tablespoons powdered sugar
- Heat oven to 350°F.
- In large bowl, break up cookie dough. Add cocoa and flour; stir with spoon or hands until well blended.
- Shape into 28 (1-inch) balls. Roll each ball in 1/4 cup of powdered sugar (reserve remaining powdered sugar). Place balls 2 inches apart on ungreased cookie sheets/
- Bake 9 to 12 minutes or until tops are cracked and edges are set. Cool 2 minutes; remove from cookie sheet to cooling racks. Dip tops of each cookie in remaining 2 tablespoons powdered sugar. Cool completely; about 20 minutes.
Recipe courtesy of pillsbury.com
Featured image by rawpixel.com, Pexels
Edited by Chelsea Babin