Serve up a little slice of sunshine with our White Chocolate Fruit Tart! As summer heats up it’s only natural to crave juicy fruits and refreshing desserts and this beautiful tart is both. This marvelous dessert is super versatile and perfect for brunch, picnics and […]
Tag: Christmas dessert
Now just what the heck are Carrot Cake Shortbread Cookies you might ask? This dessert mashup takes all the flavors that you love from carrot cake and bakes them into a perfectly delicious sandwich cookie. With notes of caramely brown sugar, lots of vanilla, and […]
- 1 cup butter, softened
- 1/2 cup confectioners' sugar
- 1/2 teaspoon peppermint extract
- 1-1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 2 tablespoons butter, softened
- 2 tablespoons 2% milk
- 1/4 teaspoon peppermint extract
- 1-1/2 cups confectioners' sugar
- 1/2 cup crushed peppermint candies
- Step 1 In a large bowl, cream together 1 cup of butter, 1/2 teaspoon of peppermint extract and 1/2 cup of confectioners’ sugar until light and fluffy.
- Step 2 Whisk together the flour and cornstarch in a medium sized bowl. Gradually add the flour mixture (about 1/2 cup at a time) into the creamed butter mixture until well blended. Cover the dough with plastic wrap and refrigerate for 30 minutes or until firm enough to handle.
- Step 3 Remove the cookie dough from the fridge. Roll the dough into 1-inch balls and space them about 2-inches apart on a parchment lined cookie sheet.
- Step 4 Bake in a 350 degree preheated oven for 9-11 minutes or until the bottoms are light brown. Remove the cookies to wire racks to cool.
- Step 5 FOR THE FROSTING: Melt 2 tablespoon butter in a small microwave safe bowl. Beat in the milk and 1/4 teaspoon peppermint extract.
- Step 6 Gradually beat in 1-1/2 cup of confectioners’ sugar. Mix until smooth.
- Step 7 Frost cookies and sprinkle with crushed peppermint candies. Enjoy!
Christmas is a time for family and love, a time for magic and wonder, a time for…..BAKING!!! We’ve been baking up a storm here at Happylifeblogspot this December and I don’t see it stopping anytime soon. I wanted to share with you one of my […]
Peanut Butter Cookies were my absolute favorite as a kid. So when I grew up and started baking I knew that I needed a fabulous, no fail, peanut butter cookie recipe in my arsenal ASAP!! Well guys, this is that recipe!! These cookies are rich, […]
How do you make dessert even better? Make it into an adorable hand-held mini size! Maple Pecan Tarts are a darling little spinoff of your family’s favorite classic Pecan Pie. Pecan Pie is a holiday staple at our Thanksgiving table (along with squash and apple too!). So I knew my family would love this pint sized recipe that just tastes like the holidays. The melt in your mouth maple pecan filling is rich and dreamy and just oozing with nostalgia. Pair that with an easy to assemble, delectable tart crust, and Maple Pecan Tarts are sure to bring everyone home for the holidays. You’ll be making memories with every bite!
Here’s all you’ll need: butter, cream cheese, flour, eggs, brown sugar, maple syrup, vanilla extract, salt, and pecan halves.
First let’s make that absolutely wonderful tart crust. In a large bowl, cream 1 cup of butter and cream cheese until nice and smooth. It’s easier to work with if they’re both softened a bit. Toss them in the microwave for 30 seconds or so if you need to. I’m just here to make your life easier! You’re welcome!
Next gradually beat in the flour, half a cup at a time, to form a soft dough. Shape it into a ball and then flatten into a disc. Wrap the dough in plastic wrap and chill in the refrigerator for one hour or until firm. Trust me, it’s SO worth the wait!!
Remove the dough from the fridge and divide it into 12 equal as can be portions. Shape each portion into a ball and roll it out on a lightly floured surface, to form a 5-inch circle. If you find the dough to be too firm, just warm it up with your hands a little bit. The heat from your hands will naturally make it more pliable.
Transfer each portion to a 4-inch tart pan (with removable bottom). Press the dough into the tart pan and trim any excess dough that hangs over the edges. Place the tarts on a baking sheet (it makes them much easier to handle) and refrigerate for 20 minutes. You can line the baking sheets with parchment paper if you like for an even easier cleanup.
Meanwhile let’s mix up that amazing Maple Pecan Tart filling. In a large bowl, whisk together the eggs, brown sugar, maple syrup, 2/3 cup melted butter, vanilla extract and a dash of salt. I grew up in Niagara Falls, NY, right on the border of Canada, so maple syrup is a must in the flavor department!
Pour about 1/4 of a cup of filling into each tart shell. Be careful not to overfill or you’ll have maple pecan filling oozing over the sides.
Finally arrange the pecans on top of the filling. Bake in a 375 degree preheated oven for 25-30 minutes or until the centers are just about set. This is one of the only times in your life when you can be happy about a little jiggle! Remove from the oven and transfer Maple Pecan Tarts to wire racks to cool.
Serve with vanilla ice cream, whipped cream, you can have whatever you like! I’d love to hear some of your variations!! Make your Thanksgiving dessert table one to remember this year and try our Ginger Streusel Pumpkin Pie, Over The Top Apple Pie Cheesecake or Apple Hand Pies!
Maple Pecan Tarts
- 1 cup butter, softened
- 6 ounces cream cheese, softened
- 2 cups all-purpose flour
- 4 large eggs
- 1 cup packed brown sugar
- 3/4 cup maple syrup
- 2/3 cup butter, melted
- 2 teaspoons vanilla extract
- Dash salt
- 3 cups pecan halves
- Step 1 In a large bowl, cream 1 cup of butter and cream cheese until smooth. Beat in the flour, half a cup at a time, to form a soft dough. Shape it into a ball and then flatten into a disc. Wrap the dough in plastic wrap and chill in the refrigerator for one hour or until firm.
- Step 2 Remove the dough from the fridge and divide it into 12 equal as can be portions. Shape each portion into a ball and roll it out to form a 5-inch circle. Transfer each portion to a 4-inch tart pan (with removable bottom). Press the dough into the tart pan and trim any excess that hangs over the edges. Place the tarts on a baking sheet and refrigerate for 20 minutes.
- Step 3 In a large bowl, whisk together the eggs, brown sugar, maple syrup, 2/3 cup melted butter, vanilla extract and a dash of salt. Pour about 1/4 of a cup of filling into each tart shell. Be careful not to overfill.
- Step 4 Arrange the pecans on top of the filling. Bake in a 375 degree preheated oven for 25-30 minutes or until the centers are just about set. Cool on a wire racks. Enjoy!
We’d love to hear from you! Leave us your comments and love down below!
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Zucchini bread is great and all but aren’t Zucchini Cupcakes even cuter?!? I mean it just doesn’t get any better than these adorable hand held little bundles of joy. In fact, I’m already planning on growing zucchini in my garden next year just for this recipe! […]
Alright! This one is for all you last minute, late to the party, Christmas procrastinators. You know who you are! You still have presents to wrap or maybe even a couple left to buy. Hey, it happens! I get it. No judgement. I’m here for […]
I’m going to let you in on a little secret…..my hubby is an eggnog freak!!! No he doesn’t do weird things with eggnog……but he IS pretty eggnog obsessed!! He absolutely loves it and cannot get enough. Unfortunately for him, it’s only available for a short time around the holidays, so I try to sneak in a few eggnog inspired treats so he can get his fill. I found this eggnog fudge recipe a few years back, included it in some homemade Christmas gift baskets and it was an instant hit with our family!! This year I’ve added it to my Christmas cookie trays because after putting in a 12 hour cookie baking marathon over the weekend, I am loving me a good no bake recipe right about now!!! I know you can relate. This fudge is super simple, only 6 ingredients, and perfect for a last minute Christmas gift…..just make sure you keep a few squares for yourself!! You can thank me later.
Here’s all you’ll need: eggnog, sugar, white chocolate chips, butter, marshmallow fluff, and a little nutmeg.
Start by lining a 13X9 pan with aluminum foil, then spray with cooking spray.
Combine sugar and eggnog in a Dutch oven. Heat over medium heat stirring occasionally. I almost forgot to mention, Eggnog Fudge is basically a one pan wonder. I love a good recipe that leaves me with minimal dish washing.
Bring the mixture to a boil. Continue to stir occasionally as it’s coming to a boil. Once it starts to boil, stir constantly (and continue to do so) and heat for 10 minutes. Stir with caution. No splashing! No reckless abandon! This mixture is very hot and sticky. If you are a klutz in the kitchen just shut it down right now!
Remove the mixture from the heat. Stir in the white chocolate chips, butter and marshmallow fluff. Getting the fluff out of the jar is probably the hardest or at least the stickiest part of this recipe! Does anyone know an easy way to do this??? I’m all ears!!! Stir until the white chocolate chips are melted and the butter and fluff are completely incorporated. The mixture should be nice and smooth!! Also you can skip your arm workout today after all that stirring.
Pour the fudge mixture into the foil lined pan. Spread evenly until nice and smooth!
And last but not least, sprinkle with a little bit of nutmeg. This is my favorite part of the whole recipe!! This little nutmeg dusting is clutch. You want to do this right away before the eggnog fudge has a chance to start setting up. Allow the fudge to cool completely to room temperature. Cover and refrigerate for about an hour until it’s nice and firm. Once you’re sure that it’s completely solid all the way through, lift the foil out of the pan. Cut the fudge into 1 inch squares.
Store in the refrigerator in an airtight container. Or if you’re up North like us Buffalo folks, you can store in the mudroom or on the back porch! (yep! That’s a thing!) You know it’s not going above 30 degrees anytime soon!! Santa called and said he wants some eggnog fudge on his cookie plate this year! If you’re totally eggnog obsessed like us, then you’ll love our Last Minute Eggnog Dip as well!
Easy Eggnog Fudge
- 1½ cups eggnog
- 4 cups sugar
- 2 (12 ounce) packages white chocolate chips
- 1 cup butter
- 1 (7 ounce) container marshmallow cream
- nutmeg for dusting
- Step 1 Line a 13X9″ pan with aluminum foil. Spray with cooking spray.
- Step 2 Combine sugar and eggnog in a Dutch oven. Heat over medium heat stirring occasionally.
- Step 3 Bring the mixture to a boil. Continue to stir for 10 minutes as it boils.
- Step 4 Remove the mixture from the heat. Stir in the white chocolate chips, butter and marshmallow fluff. Stir until the chips are melted and everything is fully incorporated.
- Step 5 Pour the fudge mixture into the foil lined pan. Spread evenly until smooth. Sprinkle with nutmeg.
- Step 6 Allow the fudge to cool completely to room temperature. Cover and refrigerate for about an hour until firm. Once it’s completely solid, lift out of container, and cut into 1 inch squares. Stir in the refrigerator in an airtight container.
We’d love to hear from you! Leave us your comments and love down below!
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Christmas cookies?!? Ain’t nobody got time for that! Well I’m here to tell you that you do! Grrrrllll……..I got you! They very well could be the easiest cookies you will ever make! I’ve been adding them to Christmas cookie trays for years now and everyone […]