2 Decadent Desserts To Serve at Your Next Holiday Party

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During the most wonderful time of the year, tons of treats abound. From ginger bread to decorated sugar cookies, and even the dreaded fruitcake, you’re bound to run into a seasonal sweet (or two or three). You can shake up the stale dessert tray with a batch of these delectable delights from David Venable, host of QVC’s In the Kitchen with David. With confections like, don’t be surprised if your calendar suddenly fills up with invites!

Apple Cinnamon Snickerdoodles

3 ¼ cups all-purpose flour
3 tbsp. cornstarch
1 ½ tsp. baking soda
¾ tsp. salt
¾ tsp. nutmeg
1 tsp. cinnamon
2 medium Granny Smith apples, peeled cored, and cut into ¼” cubes
1 ½ sticks unsalted butter
1 cup light brown sugar, lightly packed
1 cup sugar
3 eggs

Topping:
½ cup sugar
1 tbsp. ground cinnamon

Preheat the oven to 350°F and line the cookie sheets with parchment paper. Stir together the following dry ingredients in a large bowl: flour, cornstarch, baking soda, salt, nutmeg, and cinnamon and set it aside. Cream the butter until light and fluffy in the bowl of a stand mixer. Add both sugars and mix until fully incorporated. Then add the eggs, one at a time, and beat until the batter looks uniform. Add the dry ingredients in sections, mixing well after each section. Remove the bowl from the stand and gently stir in the diced apples. Then Measure out 1 heaping tablespoon of dough, roll it into a ball, and coat it completely in the cinnamon-sugar mixture; repeat. Place the balls 2” apart on the paper-lined cookie sheets. Flatten each ball slightly with your finger. Bake for 9 minutes, turn the pan(s) around and set the timer for 9 more minutes. Allow the cookies to on the baking sheets and enjoy!

Grasshopper Pie


Crust:
24 Oreo Chocolate Sandwich Cookies
2 oz. butter or margarine, melted

Filling:
¾ cup milk
24 large marshmallows
¼ cup crème de menthe liquer
3 drops of green food coloring
2 (4.67 oz.) packages of Andes chocolates, chopped and divided
1 (16 oz.) tub whipped topping

To prep the crust preheat the oven to 350°F, lightly spray a 9” glass pie plate, and set aside. Crush the cookies in a food processor or blender, then pour the crumbs into a large bowl with the melted butter, and stir until combined. Using your fingertips, firmly and evenly press the mixture into the bottom and sides of the pie plate, bake for 8 minutes, and allow the crust to cool completely. For the filling, pour the milk into a medium0size saucepan and bring it to a simmer over medium heat. Add the marshmallows, stirring constantly until completely melted and the remove from the heat. Add the crème de menthe and green food coloring and mix until completely incorporated. Let the mixture cool at room temperature for 15-20 minutes. Place half the whipped topping into a medium-size mixing bowl. Slowly pour in the cooled marshmallow mixture. Then, using a hand blender, blend the ingredients on low speed until uniformly incorporated. Fold into one package of the chopped Andes mints until evenly distributed, pour the mixture into the cooled pie shell, and freeze for 90 minutes. Remove the pie, top it with the remaining whipped topping and the rest of the Andes mints, and freeze for 3 more hours. Allow the pie to sit at room temperature for 15-20 minutes before serving and enjoy!

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