Christmas Desserts

Have I mentioned that I love to bake?  While I think every Christmas should have some type of cookies, that is not the only thing I bake.  Pies are also a common holiday dessert that our family enjoys.  In fact, pies are my husband's favorite, so I can't skip those!  Some other desserts or sweets I enjoy include tarts, fudge, bark or brittle, pretty much anything dipped in chocolate, and hot beverages.  I'm not a coffee drinker, and I usually don't like my drinks hot, but I make an exception for hot chocolate and cider.  All of these sweet delights are a great complement to cookies and fill out your dessert menu for any Christmas gathering!

A good pie has two main parts, the crust and the filling.  The best crust is mixed with a pastry cutter using cold butter.  When your crust is the consistency of coarse sand, add cold water and mix by hand until it is no longer sticky.  A great way to ensure the crust has consistent moisture all the way through is to wrap it in plastic and place it in the refrigerator for 2-24 hours.  I usually make mine the day before baking.  If you are making multiple crusts (even just top and bottom), wrap each crust separately.  Rolling out your dough while it is still cold helps get it an even thickness and it is less likely to stick and tear.  I suggest the same for any tarts as they are basically mini pies in.  Once you have your crust down, you still need a yummy filling to make a good pie.  I prefer to mix up my fillings separately (which can also be done the day before), especially when working with fruit.  If the fruit is too moist it can ruin your bottom crust.  Mixing the filling ahead of time ensures the fruit filling is at the right consistency and isn't too juicy for the crust.  If you are making a custard or pudding filling, make sure you thoroughly bake your crust before adding the filling.  If you are baking the crust with the filling inside (like most fruit pies), I suggest covering the edges with foil until the last 10 minutes or so of baking.  This will prevent the edge crust from burning.  Also, make sure your top and bottom crust are sealed well to keep the fruity goodness from oozing out while it bakes.  If you like a shiny crust, brush it with egg wash to get that glazed look.  There are so many options with pies that it's hard to choose just a few to make for an event!   I usually have some leftover crust dough once my pies are in the oven.  I like to roll it out into a rectangle, cover it in cinnamon and sugar, cut it into strips, and roll it into mini cinnamon rolls.  It can be baked on a greased or lined cookie sheet just like you would an empty pie shell.  Pie leaves a lot of room for creativity, especially in the fillings.  Other desserts are a bit more particular.

Fudge and candies can be a bit tricky. I do not recommend attempting candy without a candy thermometer.  If it doesn't get up to temperature, the sugar will not melt and your candy will be gritty, or not take shape correctly.  If it gets too hot it will burn and be hard to work with.  Candy is like Goldilocks; it has to be just right.  A lot of candy-making involves a lot of slow stirring and waiting with a rush of activities at the end.  Caramels are notorious for this method of waiting forever only to rush at the end.  Chocolate doesn't usually take as long as candy in melting, but you must still use a double boiler or low temperature.  It is definitely possible to burn chocolate while trying to melt it if the temperature is too hot.  I recommend removing it from heat as soon as it looks mostly melted.  Stirring well can help the rest of the chocolate melt without the risk of burning.  Any time you are working with chocolate you have to act quickly once it is melted as it will harden much faster than you anticipate.  When making fudge, I prefer sweetened condensed milk and not marshmallows.  I don't really like marshmallows at all, so I avoid things with them, but I also think you get a much richer fudge with sweetened condensed milk.  The easiest fudge ever is a bag of semi-sweet chocolate chips, a can of sweetened condensed milk, and a pinch of salt.  Mix it all over low heat until melted and well blended.  Pour into a lined pan or mold and refrigerate.  Fudge is as simple as that!  I recommend storing it in an airtight container in the refrigerator.  If you ever wonder if something should be refrigerated, just ask, "Does it contain eggs or dairy?"  If the answer is yes, put it in the refrigerator.  If not, you can leave it safely on the counter for a few days.

Have you made hot chocolate from scratch?  In my opinion, nothing can compare! Melted chocolate, milk, and cream are just what you need for a hot chocolate that is rich and delightful.  If you are someone looking for less sugar and more spice, apple cider is an easy drink that can be heated in a crockpot with cinnamon and cloves.  Wassel is also common at this time of year.  This drink combines apple cider with cranberry and orange juices with cinnamon and cloves.  There are several variations on this one, but this is definitely a more "spicy" drink.  

Desserts are a highlight of the holidays for me.  I enjoy being creative with my desserts and trying new things.  When trying something for the first time, I suggest following the recipe and start experimenting the second or third time you've made it so you know what to expect.  Whenever making substitutions, remember to keep your dry to wet ratio the same.  Of course, also enjoy your desserts!