Holiday Desserts

Ingredients

• For Gingerbread Cookies:
• 3 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 tablespoon ground cinnamon
• ½ teaspoon ground cloves
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed brown sugar
• 1 large egg
• 1 cup unsulfured molasses
• For Chocolate Peppermint Bark:
• 12 ounces dark chocolate, chopped
• 12 ounces white chocolate, chopped
• ½ teaspoon peppermint extract
• 1 cup crushed peppermint candies
• For Pumpkin Cheesecake:
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger

Instructions

1. Gingerbread Cookies:
2. 1. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
3. 2. In another bowl, cream the butter and brown sugar until light and fluffy, about 3 minutes.
4. 3. Add the egg and molasses, mixing until completely combined.
5. 4. Gradually mix in the dry ingredients until fully incorporated.
6. 5. Chill the dough for at least 2 hours in the refrigerator.
7. 6. Preheat the oven to 350°F (175°C). Prepare your baking sheets by lining them with parchment paper.
8. 7. Roll out the dough on a floured surface to ¼ inch thick. Cut into desired shapes.
9. 8. Bake for 8-10 minutes or until edges are firm. Cool completely before decorating.
10. Chocolate Peppermint Bark:
11. 1. Melt the dark chocolate in a double boiler or microwave until smooth.
12. 2. Spread the melted dark chocolate evenly on a lined baking sheet.
13. 3. Allow to cool slightly before melting the white chocolate.
14. 4. Stir in the peppermint extract into the melted white chocolate. Pour over the dark chocolate layer.
15. 5. Sprinkle crushed peppermint candies over the top, refrigerate until set.
16. 6. Break into pieces and serve in a decorative dish.
17. Pumpkin Cheesecake:
18. 1. Preheat the oven to 325°F (163°C).
19. 2. Combine graham cracker crumbs and melted butter, press into the bottom of a springform pan.
20. 3. Beat cream cheese and sugar until smooth.
21. 4. Add pumpkin puree, eggs, and spices. Mix until well combined.
22. 5. Pour the filling over the crust and smooth the top.
23. 6. Bake for 50-60 minutes until the center is set but slightly jiggly.
24. 7. Cool to room temperature, then chill in the refrigerator for at least 4 hours before serving.