Savor holiday fun with seasonal sweets

BY FAMILY FEATURES

Christmas Tree Cheesecake Brownies

Festive fun and baking holiday treats go hand-in-hand, and these Christmas Tree Cheesecake Brownies provide a perfect way to enjoy a holiday tradition in the kitchen with loved ones.

Decorate your own version using green and white frosting, sprinkles of your choice and candy canes for “stumps” in the tree-shaped sweets.

Visit milkmeansmore.org to find more holiday inspiration.

The recipe

• Prep time: 10 minutes
• Cook time: 30 minutes
• Servings: 16

Ingredients:

For the cheesecake batter:

• 8 ounces low-fat cream cheese, at room temperature
• 1/3 cup granulated sugar
• 2 eggs
• 1 tablespoon all-purpose flour

For the brownie batter:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup vegetable oil
• 1/4 cup milk
• 2 eggs
• 1 teaspoon pure vanilla extract

Decorations:

• Green frosting
• White frosting
• Assorted sprinkles
• Star-shaped sprinkles
• Candy canes

Directions:

1. Preheat oven to 350 F. Coat 8-inch square baking pan with nonstick cooking spray; set aside.
2. To make cheesecake batter: Place cream cheese in bowl of stand mixer. Beat at medium speed until smooth and creamy. Add sugar and beat well. Add eggs, one at a time, beating well after each addition. Add flour and beat mixture until blended.
3. To make brownie batter: In medium bowl, whisk flour, cocoa powder and salt until combined. In separate bowl, whisk sugar, oil, milk, eggs and vanilla until well combined. Add wet ingredients to dry ingredients and mix until blended.
4. Pour brownie batter evenly into prepared pan.
5. Carefully pour cheesecake batter over top, spreading evenly. Carefully swirl layers together using knife tip.
6. Bake 30 minutes until brownies are set.
7. Cool brownies completely in pan on wire rack before cutting into triangle pieces.
8. Decorate trees by piping green and white frosting. Top with assorted sprinkles and star-shaped sprinkles. Place 3-inch candy cane pieces in bottoms of brownies for stumps.

— Jenn Fillenworth of “Jenny with the Good Eats” on behalf of Milk Means More

 

Gingerbread Cupcakes with Whipped Vanilla Buttercream

With so many traditions and ways to celebrate the holiday season, the options are nearly endless for families looking to spend special moments together. One of the tastiest and most enjoyable activities you can engage in with family and friends is to team up and create sweet eats in the kitchen.

Whether you’re a chocolate lover or prefer traditional seasonal flavors like peppermint and gingerbread, you can turn to these Gingerbread Cupcakes with Whipped Vanilla Buttercream from Milk Means More to tingle taste buds while bringing everyone together.

Find more ways to celebrate the season with sweet eats at milkmeansmore.org.

The recipe

• Prep time: 10 minutes
• Cook time: 25 minutes
• Servings: 20

Ingredients:

For the cupcakes:

• 1 1/2 cups all-purpose flour
• 1 1/2 tablespoons ground ginger
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups unsalted butter, at room temperature
• 1 1/2 cups granulated sugar
• 3 tablespoons molasses
• 4 large eggs
• 2 teaspoons vanilla extract

For the whipped vanilla buttercream:

• 1 cup (2 sticks) butter, softened
• 2 teaspoons vanilla extract
• 4 cups powdered sugar
• 2 to 4 tablespoons heavy whipping cream
• 1 pinch salt
• Cinnamon, for topping

Directions:

1. Adjust oven rack to lower-middle position and preheat oven to 350 F. Line muffin pan with cupcake liners. Set aside.
2. To make cupcakes: In medium bowl, whisk flour, ginger, cinnamon, cloves, nutmeg and salt.
3. In large bowl of stand mixer, cream butter and sugar until light and fluffy, about 3 minutes. Add molasses and beat until incorporated. Beat in eggs, one at a time, then beat in vanilla. Add flour mixture and mix on low speed until just combined.
4. Divide batter evenly among muffin cups, filling each about 3/4 full. Bake 30 minutes, or until toothpick inserted in center cupcake comes out clean or with moist crumbs. Let cupcakes cool 10 minutes then transfer to wire rack to cool completely.
5. To make whipped vanilla buttercream: In large bowl of stand mixer, beat butter on medium-high speed until light and fluffy, about 3 minutes. Add vanilla and, with mixer on low, slowly add in powdered sugar, cream and salt, scraping down sides of bowl as needed. Once incorporated, whip frosting at least 3 minutes on medium-high or high speed. If frosting is too thick, gradually beat in additional cream. Pipe on top of cooled cupcakes and sprinkle with cinnamon.

— Megan Gundy of “What Megan’s Making” on behalf of Milk Means More; United Dairy Industry of Michigan

 

Pecan treats

The holidays are filled with delicious food — from indulgent breakfasts to decadent desserts – but snacks can get overlooked. Spice up this holiday season with festive snacks that are perfect for a quick on-the-go bite or a taste of your favorite holiday dessert.

Although beloved in pie, pecans are a versatile nut that can be used beyond the pie shell – add them to a snack mix, incorporate them into granola or munch on them straight from the bag. Delicious and nutritious, 1 ounce of pecans offers 3 grams of plant-based protein and 3 grams of fiber, plus 12 grams of “good” monounsaturated fats and only 2 grams of saturated fat — perfect to power you through long days of holiday shopping.

This holiday season, nosh on a handful of these spiced Gingerbread Pecans for a sweet and savory snack while decorating the house or wrapping presents late at night, or set out a bowl for the family to enjoy.

You can also make snack-sized versions of your favorite holiday desserts to have on-hand when you’re craving a quick and tasty treat. Chopped pecans add a flavorful and nutrient-dense crunch to these paleo-friendly No-Bake Pumpkin Pecan Pie Bites, while pecan halves provide a festive touch to these Reindeer Pecan Brownies.

Discover more nutritious, delicious and festive recipes at AmericanPecan.com.

Reindeer Pecan Brownies

• Prep time: 20 minutes
• Cook time: 15 minutes
• Yield: 20 brownies

Ingredients:

• Nonstick cooking spray
• 1 stick (1/2 cup) unsalted butter, melted
• 1 tablespoon pecan or canola oil
• 1 cup, plus 2 tablespoons, granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon espresso powder (optional)
• 1/4 teaspoon kosher salt
• 20 raw pecan halves, cut in half
• 40 candy eyeballs
• 20 red chocolate candies
• 1/4 cup chocolate chips

Directions:

1. Preheat oven to 350 F. Spray mini muffin tin with nonstick cooking spray.
2. In large bowl, whisk melted butter, oil and sugar until well combined. Add eggs and vanilla extract; beat until mixture is thick and pale in color, about 1 minute.
3. Sift in flour and cocoa powder. Add espresso powder, if desired, and salt. Using rubber spatula, fold dry ingredients into butter mixture until just combined. Batter should be thick.
4. Using 1-tablespoon cookie scoop, transfer batter to prepared mini muffin tin. Bake 13-15 minutes until toothpick inserted in center comes out mostly clean, with some lingering crumbs.
5. Add chocolate chips to heat-proof bowl; microwave until smooth and melted. Pour melted chocolate into sandwich bag and cut off small portion of one corner to use as tip. Use melted chocolate to “glue” on pecan antlers, candy eyeballs and red candy noses to brownies.
6. Allow chocolate to set before transferring brownies to airtight container.

Note: Brownies will stay fresh for up to three days.

 

Gingerbread Pecans

• Prep time: 5 minutes
• Cook time: 40 minutes
• Yield: 2 cups (6 servings)

Ingredients:

• 1 large egg white, beaten
• 2 cups raw pecan halves
• 2 tablespoons granulated sugar
• 2 tablespoons light brown sugar
• 2 teaspoons gingerbread spice blend
• 1 pinch salt

Directions:

1. Preheat oven to 300 F. Line baking sheet with parchment paper; set aside.
2. In large bowl, use fork to whisk beaten egg until frothy. Add pecans and stir until coated. Sprinkle pecans with granulated sugar, brown sugar, gingerbread spice and salt. Stir to coat evenly. Spread pecans in even layer on prepared baking sheet.
3. Bake pecans 40 minutes, stirring halfway through. Allow pecans to cool completely.

Note: Pecans can be stored in airtight container for up to four days.

 

No-Bake Pumpkin Pecan Pie Bites

• Prep time: 15 minutes
• Chill time: 1 hour
• Yield: 12 bites (6 servings)

Ingredients:

For the crust:

• 1 1/2 cups raw pecan pieces
• 3/4 cup pitted medjool dates (about 7 dates), soaked in hot water 10 minutes
• 1 pinch pink salt

For the filling:

• 1/3 cup pumpkin puree
• 1/3 cup full fat coconut milk
• 1 teaspoon pumpkin spice
• 1/4 cup maple syrup
• 1 pinch pink salt
• 1 scoop collagen peptides (optional)
• 12 raw pecan halves, for topping

Directions:

1. To make crust: In food processor, process pecan pieces, drained dates and salt until combined and “dough” starts to form into ball.
2. To make filling: In bowl, combine pumpkin puree, coconut milk, pumpkin spice, maple syrup, pink salt and collagen peptides, if desired. Whisk until smooth.
3. Line cupcake tin and evenly distribute crust mixture, about 1 1/2 tablespoons in each cupcake opening. Use fingers to press crust into even layer.
4. Evenly disperse pumpkin pie filling among openings until tins are about half full.
5. Top each with one pecan half and place in freezer at least one hour.

— American Pecan Council

 

Watermelon desserts

Making the holiday season special is an important tradition for many families, and it’s likely to take on heightened importance this year with gatherings, celebrations and festivities taking on a different look than years past. One family-favorite way to create holiday magic is through delicious desserts that can be made and enjoyed together.

Don’t be afraid to try something new this year by turning to foods typically associated with warmer weather. For example, watermelon is available year-round and makes a surprisingly nutritious, flavorful addition to your seasonal spread, whether it’s the main ingredient or included in recipes from entrees to sides and drinks to desserts.

For a kid-friendly, tasty treat, ask your little ones to help make these Holiday Watermelon Cutouts. Because they only require a few ingredients and plenty of creativity, they’re perfect for getting the whole family involved. Or try this Watermelon and Blueberry Cheesecake as the highlight at your dessert table with its creamy, fruity flavor and eye-popping looks.

To find more holiday dessert solutions and other sweet recipe ideas, visit watermelon.org.

Holiday Watermelon Cutouts

Ingredients:

• 1/2 watermelon, cut into 1/2-inch thick disks
• Vanilla frosting or yogurt
• Sprinkles, for decorating

Directions:

1. Using holiday cookie cutters, cut shapes out of watermelon disks.
2. Decorate watermelon shapes with yogurt.
3. Top with sprinkles.

 

Watermelon and Blueberry Cheesecake

• Servings: 12

Ingredients:

For the cheesecake:

• Nonstick cooking spray
• 1/3 cup graham cracker crumbs (2 graham crackers)
• 24 ounces fat-free cream cheese, at room temperature
• 8 ounces low-fat cream cheese, at room temperature
• 1 cup white sugar
• 3/4 cup no-calorie sugar substitute
• 3/4 cup fat-free half-and-half
• 1/4 cup fresh lemon juice
• 2 tablespoons lemon peel, finely grated
• 2 teaspoons vanilla extract
• 1 1/2 cups liquid egg substitute (equivalent of 6 eggs)

For the watermelon-blueberry sauce:

• 3 cups watermelon juice, with pulp
• 6 teaspoons cornstarch
• 6 tablespoons lemon juice
• 3 tablespoons sugar
• 3 tablespoons no-calorie sugar substitute
• 1-1 1/2 teaspoons lemon extract
• 2 cups diced watermelon
• 3 cups blueberries

Directions:

1. To make cheesecake: Preheat oven to 350 F.
2. Spray bottom and sides of 9-inch springform pan. Sprinkle graham cracker crumbs in pan and tilt to spread evenly over bottom and sides, leaving extra crumbs on bottom.
3. Using electric mixer, beat fat-free cream cheese, low-fat cream cheese, sugar and sugar substitute until creamy and well-blended. Slowly add half-and-half, lemon juice, lemon peel and vanilla; continue beating. Add egg substitute until mixture is thoroughly blended and creamy. Pour into crumb-lined pan.
4. Place springform pan in large roasting pan. Pour enough water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until firm, slightly golden and top is cracked, about 1 hour, 25 minutes. Remove springform pan from water and refrigerate, uncovered, until cold, about 3 hours or overnight.
5. To make watermelon-blueberry sauce: In blender, whip watermelon juice, cornstarch, lemon juice, sugar and sugar substitute until smooth. Pour into small saucepan over medium-high heat and bring to gentle boil until topping begins to thicken. Remove from heat and place in refrigerator to cool. Just before serving, add lemon extract, diced watermelon and blueberries; stir to thoroughly blend.
6. To serve, run knife around sides of cheesecake and remove springform pan sides. Top each slice with generous helping of watermelon-blueberry sauce.

— National Watermelon Promotion Board