When you’re in need of a warm and comforting dessert to share with your family this holiday season, look no further than these cookies and cream cheese frosting recipes. If you love the taste of chocolate chip cookie dough, there are so many delicious flavors available, from classic chocolate chip to brown sugar or even dark Chocolate Covered Caramel! There is an entire list of popular recipes featuring both rich chocolate crusts as well as simple vanilla cookie filling and it’s easy to find all of them on my Easy To Make Holiday Cookie YouTube Channel. While some of the best tips and tricks I’ve learned over the years include making our own graham crackers for the ultimate comfort food experience.
My goal here at My Cookery Adventures (MCA) was that they would make their own cupcakes, but they couldn’t help themselves and wanted to know how a chocolate cookie dough recipe turned out! And by the way… they did it! These baked goods were so good! Here is one recipe with lots of options (and ideas for other holiday desserts) to try!
These cookies were originally posted to MCA’s Facebook page. They have since been taken down, but if you like what we post please consider leaving a tip or subscribing to keep up with every single cooking video we release! We appreciate any support! If you’re looking for specific holiday recipes, click the links below!
Easy Classic Chocolate Chip Cake Recipe Yield: 2 – 8 Serving Size : 1 – 2 cups Ingredients ▢ ½ cup unsalted butter softened
▢ 4 eggs
▢ 3 cups sifted flour
▢ ¾ teaspoon baking powder Instructions Preheat oven to 350°F. Cream together butter and eggs until pale and fluffy. Whisk together flour, baking powder, salt and cinnamon to combine. Gradually add dry ingredients. Whisk until fully combined. Pour into prepared cake pan, then spread batter evenly. Bake cakes 20-25 minutes. Cool completely before icing after baking time Notes For homemade versions, double the amount of milk.
For store bought version, follow directions exactly and do not substitute dried fruit.
Chocolate Chip Cheesecake Recipe Yield: 6 – 12 Serving Size : 60 – 90 grams Ingredients ▢ 2 cups full fat heavy whipping cream
▢ ⅓ cup sugar
▢ 1¼ cup finely chopped walnuts
▢ ⅓ cup flour
▢ ½ teaspoon baking powder
▢ 1 tablespoon unsalted butter softened
▢ 1 egg beaten
▢ 1 teaspoon vanilla extract For the cheesecake: ▢ ▢ ⅓ cup packed light brown sugar
▢ ▢ 1 cup half & half
▢ ▢ ½ cup heavy cream
▢ ▢ 1 large bowl sifted powdered sugar
▢ ▢ ½ cup cornstarch
▢ ▢ 1 egg beaten
▢ ▢ 2 tablespoons unsalted butter softened
▢ ▢ ½ cup flour
▢ ▢ 1 cup half & half
▢ ■ 1 large bowl sifted powdered sugar
■ ■ ⅓ cup grated cheese Instructions Preheat oven to 325°F. Brush lightly with oil. In medium bowl cream together cream and sugar until light and creamy. Mash sweetened cream in separate bowl; use whole milk if desired. Place one half cup of smooth jam, two halves of whipped cream and three quarters of whole milk mixture in small pot or bowl. Stir until jam is just mixed. Set aside. Scoop about ¼ cup of plain, unsweetened yogurt into medium serving bowl. Stir into reserved yogurt and mix again before adding remaining three quarters of milk mixture and one half cup cream. Spoon into greased cake pan. Sprinkle top with powdered sugar and bake 15-20 minutes. Let stand 10 minutes before cutting edge to remove cake from pan. Then cut and freeze 10-12 minutes before cutting into individual pieces to serve. Nutrition Calories 130 kcal | Carbohydrates 35 g | Protein 5 g | Fat 0 g | Saturated Fat 0 g | Cholesterol 14 mg | Sodium 280 mg | Potassium 590 mg | Fiber 32 g | Sugar 9 g | Vitamin A 38 IU | Vitamin B 12 IU | Calcium 1 mg | Iron 2 mg Tried This Recipe? Tag @cookyoursmack and #createabook
Baked White Bean Casserole Yield: 16 – 24 servings Ingredients ▢ ½ cup white onion, minced
▢ 1/2 cup diced carrots
▢ 1/4 teaspoon garlic, minced
▢ ½ cup fresh basil, sliced
▢ Red bell pepper, sliced
▢ Salt and freshly ground black pepper
▢ One 19 oz can whole kidney beans, rinsed and drained
▢ 2 tablespoons olive oil
▢ 2 cans low sodium chicken broth
▢ Butter or margarine for grease
▢ 1 can crushed tomatoes, drained
▢ 2 tbsp shredded mozzarella cheese Instructions In skillet cook onions and carrot until tender.
Add peppers and garlic. Add more salt and pepper to taste. Cook a few minutes longer.
In separate large saucepan over medium heat saute mushrooms and thyme, stirring occasionally. Cover bacon until just cooked through. Discard thyme.
In another large saucepan over medium heat saute lentils and add water if needed to cover. Bring to boil and then let simmer for 15 minutes. Drain and rinse under cold running water. Return lentil mixture to large saucepan and add bean stock.
Add tomato juice, mushroom mixture and pasta sauce and bring to boiling. Reduce heat to simmer and cook for 30 minutes, until noodles are fork tender.
Add remaining vegetables (including zucchini), zucchini to be pureed and peas and broccoli and return to boiling. Reduce heat to simmer and cook for 30 minutes.
When ready to serve place casserole in preheated pie dish. Top generously with ricotta, spinach, mozzarella cheese and remaining pesto. Garnish with additional herbs. Notes Serve immediately. Leftovers reheat well. Nutrition Calories 160 kcal | Carbohydrates 18 g | Protein 12 g | Fat 8 g | Saturated Fat 0 g | Cholesterol 12 mg | Sodium 315 mg | Potassium 560 mg | Fiber 11 g | Sugar 13 g | Vitamin A 38 IU | Vitamin B 5 IU | Calcium 1 mg | Iron 2 mg
Homemade Stuffed Apple Puff Pastry Yield: 10 – 12 serving size : 60 – 80 grams Ingredients ▢ 1 1⁄3 cup sifted flour + more for dusting
▢ ¼ cup light granulated sugar
▢ ¼ teaspoon baking powder
▢ ¼ teaspoon salt
▢ ½ cup light coconut milk
▢ ¼ teaspoon ground flaxseed meal
▢ ¼ teaspoon ground almond meal
▢ 1 1⁄3 cup milk
▢ ¾ teaspoon lemon extract
▢ 1 cup unsalted butter softened
▢ Cinnamon sticks, optional extras ▢ 1/8 teaspoon ground nutmeg
▢ Optional: 1/2 teaspoon ground ginger powder
▢ Additional toppings: nuts, seeds, raisins, honeycomb Instructions Mix sifted flour together with spices and powdered sugar. Form into balls. Roll in light coconut milk. Freeze until firm, thawed. Remove frozen balls. Peel apple and cut long slits off top. Using spoon, gently scoop apples along x and y axis. Spread puffy puff pastry sheets around filling. Top with cinnamon sticks, optional extras. Fold edges over top of crisp pastry sheets. Store at room temperature overnight. The next day roll out crusts and refrigerate until ready to stuff. Note: Will re-roll once chilled. Nutrition Calories 340 kcal | Carbohydrates 24 g | Protein 20 g | Fat 21 g | Saturated Fat 0 g | Cholesterol 28 mg | Sodium 370 mg | Potassium 440 mg | Fiber 17 g | Sugar 17 g | Vitamin A 43 IU | Vitamin B 7 IU | Calcium 50 mg | Iron 26 mg
Sugar Bread Recipe Yield: 16 serving size: 10 – 16 ounces Nutrition Calories 170 kcal | Carbohydrates 39 g | Protein 12 g | Fat 25 g | Saturated Fat 0 g | Cholesterol 40 mg | Sodium 260 mg | Potassium 800 mg | Fiber 13 g | Sugar 30 g | Vitamin A 65 ug | Vitamin B 10 ug | Calcium 90 mg | Iron 22 mg Tried This Recipe? Tag @cookyoursmack and #createabook
Iced Caramel Mac and Cheese Yield: 2 – 4 servings Ingredients ▢ ½ cup light brown sugar
▢ ⅓ cup olive oil
▢ 1 cup whole milk
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon ground pecans
▢ 1 tablespoon chopped almonds
▢ ¼ teaspoon ground cinnamon Instructions Preheat oven to 375°F. Line 13×9″ baking sheet with parchment paper or a square metal rack. Grease pans lightly with vegetable oil spray or melted butter.
In medium bowl whisk together sugar, oil and milk. Slowly stir in salt and spices. Fold in vanilla extract. Divide mac and cheese equally between prepared baking sheets (you should have about 1 tablespoon left over for drizzle).
Spread mac and cheese evenly on prepared baking sheets. Bake 40-45 minutes or until golden brown. Allow to cool completely. Notes Make ahead: I’m guilty of forgetting about putting the mac and cheese back in the fridge right away when you’re waiting for it to set in the oven. You’ll thank me later when you get a perfectly crispy bite!
If you want extra decadent mac and cheese add Nutella and graham crackers. Nutrition Calories 220 kcal | Carbohydrates 45 g | Protein 11 g | Fat 25 g | Saturated Fat 0 g | Cholesterol 40 mg | Sodium 310