Chocolate-Peppermint Puddle Cookies

Makes about 1 1/2 dozen

I think chocolate and peppermint is one of the best flavor combos, so naturally these thumbprints are some of my favorite Christmas cookies. I’m a sucker for dark chocolate so I like bittersweet bars for the ganache filling. If you prefer a sweeter version, semi-sweet chocolate is also a great option.

Ingredients

1/2 cup plus 1 Tbsp. butter, softened

2/3 cup sugar

1 large egg yolk

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

3 Tbsp. heavy cream, divided

1 tsp. vanilla extract

6 oz. bittersweet chocolate, coarsely chopped

Crushed candy canes

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper.

Beat 1/2 cup butter and sugar at medium speed with an electric mixer until creamy. Gradually add egg yolk, and beat until combined.

Stir together flour and cocoa powder. Add to butter mixture, and beat until combined. Beat in 1 Tbsp. heavy cream and vanilla.

Roll dough into 1-inch balls and place on prepared baking sheets 1 inch apart. Use the end of a wooden spoon to make indentations in the center of cookies. Bake, in batches, 12 minutes or until cookies are firm. Remove to wire racks to cool, and reform indentations with spoon, if needed.

While cookies bake, make ganache filling. Melt chocolate with remaining 1 Tbsp. butter and 2 Tbsp. heavy cream in a small saucepan over medium heat, stirring constantly.

Fill each indentation with chocolate ganache and sprinkle with crushed candy canes.

Stained Glass Christmas Tree Cookies

Makes 2 dozen

These cookies were so fun to make with my 3-year-old. His job was smashing the Life Savers with a rolling pin and filling the “ornaments” with the crushed candy. To prevent waiting time, make the dough a day ahead and refrigerate overnight.

Ingredients

1 cup butter, softened

1 cup sugar

2 large eggs

1 tsp. vanilla extract

3 cups all-purpose flour

Crushed fruit-flavored hard candies (such as Life Savers)

Instructions

Beat the butter and sugar at medium speed in a mixer until creamy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.

Shape the dough into a disc and refrigerate 30 minutes.

Roll out the dough on a lightly floured surface to 1/4-inch thickness. Use a Christmas tree-shaped cookie cutter to cut dough, re-rolling as needed.

Arrange cookies 1 inch apart on parchment paper-lined baking sheets. Use a 1/2-inch wide pastry tip to cut "ornaments" from trees. Refrigerate dough 30 minutes. Fill holes with crushed candy.

Preheat oven to 350°F. Bake cookies, in batches, 12 minutes, until cookies are done and candy is melted. Let cool on pans 10 minutes before removing to wire racks to cool completely.

Bittersweet Chocolate Pudding

Serves 6

Sometimes simple is the way to go. That’s how I feel about this pudding. It doesn’t have any fancy garnishes. It’s not super trendy. It’s no fuss. It’s my trusty dessert that’s super easy and versatile. Need a quick pie filling? This is it. Want to make the recipe your own? This one fits the bill too. Add some espresso, peppermint extract instead of vanilla, add a bit of rum—the options are endless.

Ingredients

2 cups milk, divided

1/4 cup sugar

4 tsp. cornstarch

2 large egg yolks

8 oz. bittersweet chocolate, finely chopped

1/2 tsp. vanilla extract

Garnishes: whipped cream, chocolate shavings

Instructions

Whisk together 1/2 cup milk, sugar, cornstarch, and egg yolks in a medium bowl. Set aside.

Bring remaining 1 1/2 cups milk to a simmer in a saucepan over medium heat. Gradually whisk hot milk into egg yolk mixture. Return mixture to saucepan and place over medium heat. Cook, stirring constantly, until mixture thickens and coats the back of a spoon.

Place chocolate in a medium bowl. Pour hot mixture over chocolate and add vanilla. Stir until chocolate is melted and mixture is smooth. Place plastic wrap over the surface of the pudding to prevent a skin. Refrigerate 2 to 3 hours or until cooled.

To serve, divide pudding between serving bowls. Top with whipped cream and chocolate shavings.

Pumpkin Pie Cinnamon Rolls with Maple-Cream Cheese Frosting

Makes 8

I was in Seattle last week and finally experienced some fall weather. So, I can now say that I am ready to embrace pumpkin mania. These cinnamon rolls are the perfect weekend treat: tender pumpkin bread dough filled with a swirl of pumpkin pie spices and slathered with a decadent maple-flavored frosting. What’s not to love? Find maple extract at your local grocery store (I found some at Food Lion), or order online.

Ingredients

For the Dough:

1/3 cup milk

2 Tbsp. butter

1 tsp. granulated sugar

1 (1/4-oz.) packet Rapid Rise yeast

1/2 cup canned pumpkin (not pumpkin pie filling)

1/4 cup packed light brown sugar

1/2 tsp. pumpkin pie spice

1/4 tsp. salt

1 large egg

2 3/4 to 3 1/4 cups all-purpose flour, plus more for dusting

For the Filling:

6 Tbsp. butter, softened

1/2 cup packed light brown sugar

1 1/2 Tbsp. pumpkin pie spice

For the Maple-Cream Cheese Frosting:

1 (8-oz.) block cream cheese, softened

2 cups powdered sugar

2 tsp. maple extract

1 tsp. milk

Instructions

Make the Dough: Combine 1/3 cup milk, 2 Tbsp. butter, and granulated sugar in a small saucepan over medium heat, and heat until a thermometer registers between 105°F and 115°F. (If it goes above 115°F, let it cool to that range. Otherwise, you'll kill the yeast). Whisk in the yeast, and let it stand until foamy (about 10 minutes).

Beat the pumpkin, 1/4 cup brown sugar, 1/2 tsp. pumpkin pie spice, and salt at medium speed with an electric mixer until combined. Add the milk mixture and egg, and beat until combined. Gradually add in 2 3/4 cups flour, beating after each addition until mixture forms a dough. (Dough should still be a little sticky.)

Turn the dough out onto a lightly floured surface and knead until elastic and smooth. Add 1/4 to 1/2 cup more flour if necessary. (Dough should no longer stick to your hands or the surface.)

Place the dough in a lightly greased bowl, and cover with plastic wrap. Let it rise in a warm place, free from drafts, 1 1/2 hours or until doubled in size.

Punch the dough down and roll out into an 18- by 12-inch rectangle. Brush evenly with 6 Tbsp. softened butter. Combine 1/2 cup brown sugar and 1 1/2 Tbsp. pumpkin pie spice. Sprinkle brown sugar mixture evenly over butter.

Roll up dough tightly from the short side. Cut into 8 even pieces, and place in a lightly greased 11- by 7-inch baking pan. Cover with plastic wrap. Let it rise in a warm place, free from drafts, 1 more hour or until doubled in size.

Preheat the oven to 325°F. Bake cinnamon rolls 24 to 26 minutes or until done. Remove to a wire rack.

While the rolls bake, beat the cream cheese at medium speed with an electric mixer until creamy. Gradually add the powdered sugar, and beat until combined. Add the maple extract and milk, and beat until combined.

To serve, spread the Maple-Cream Cheese Frosting over the warm rolls.

Ginger-Lemon Ice Cream Sandwiches

Makes 12 sandwiches

Well, it’s October and it’s still 85° outside. And while I’m craving fall flavors—pumpkin, cinnamon, and ginger—it’s still too hot for cozy desserts. My solution: These soft ginger cookies that sandwich silky lemon custard ice cream. Ginger and lemon are a natural pair, and this dessert is the perfect way to welcome the changing season. Feel free to trade the lemon ice cream for vanilla bean (or even pumpkin since it seems to take over this time of year). Want to know another secret? Sometimes I cheat and buy ginger cookie dough to make an impressive dessert in a pinch.

Ingredients

2 cups all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/2 tsp. salt

3/4 cup butter, softened

1 cup sugar, plus more for rolling

1 Tbsp. grated fresh ginger

1/4 cup molasses

1 large egg

Lemon custard ice cream, softened

Instructions

Combine flour, baking soda, cinnamon, ground ginger, cloves, and salt in a medium bowl.

Beat butter, sugar, and grated ginger at medium speed with an electric mixer until light and fluffy. Add molasses and egg, and beat until blended.

Add flour mixture and beat until combined. Spoon dough onto a piece of plastic wrap (dough will be very soft), and shape into a disc. Refrigerate 1 hour.

Shape dough into 24 (1 1/2-inch balls) and roll in sugar. Place 2 inches apart on parchment paper-lined baking sheets. Refrigerate 10 minutes.

Preheat oven 375°F. Bake cookies, in batches, 10 to 12 minutes. Remove pans to wire racks to allow cookies to completely cool (on baking sheet).

Scoop desired amount of ice cream onto flat sides of 12 cookies. Top with remaining 12 cookies, flat sides down, and press gently to allow ice cream to reach edges. Refreeze if needed to allow ice cream to re-harden.

Sugar-Crusted Strawberry Shortcakes

Serves 10

A pillowy dollop of Coconut Whipped Cream is the perfect pairing to the macerated strawberries and crunchy sweet biscuits of this dessert. If you’d prefer, substitute whipped organic cream sweetened with cane sugar, honey, or pure maple syrup.

Ingredients

3 c. white whole-wheat flour

6 Tbsp. cane sugar, divided

2 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

¼ c. cold butter, cut into pieces

½ c. buttermilk

½ c. plain Greek yogurt

1 large egg, lightly beaten

1 qt. organic strawberries, sliced

1 Tbsp. honey

Instructions

Preheat oven to 425°F. Whisk together flour, ¼ c. cane sugar, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal.

Combine buttermilk and yogurt. Add to flour mixture, stirring just until dry ingredients are moistened.

Turn dough out onto a lightly floured surface; roll to ½-inch thickness. Cut dough into 10 rounds, using a 2 to 2 ½-inch biscuit cutter. Place on a parchment paper-lined baking sheet.

Whisk together egg and 1 Tbsp. water. Brush evenly on tops of dough. Sprinkle evenly with 1 Tbsp. cane sugar.

Bake at 425°F for 10 to 12 minutes or until golden brown.

Meanwhile, combine strawberries, remaining 1 Tbsp. cane sugar, honey, and 1 Tbsp. water. Let stand 10 minutes.

Split shortcakes and top with Coconut Whipped Cream and strawberries. Serve immediately.

COCONUT WHIPPED CREAM

Makes 1 cup

This is one of those cool “who would’ve thought” recipes, and if you’re lactose intolerant or just want a healthier option, it’s a great mock whipped cream. Don’t throw away the coconut milk liquid you set aside in this recipe. Use it to add extra flavor to Thai-inspired dishes, or try it as the liquid in your favorite homemade smoothie.

Ingredients

1 (13-oz.) can coconut milk

2 Tbsp. cane sugar

1 tsp. vanilla extract

Instructions

Refrigerate coconut milk in can overnight.

Carefully remove solids from can of coconut milk. Reserve coconut milk liquid for another use.

Beat coconut milk solids, cane juice, and vanilla extract at high speed with an electric mixer until thick and fluffy. Refrigerate until ready to serve.