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How to Make a Christmas Dessert Board

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One of the best parts of the Christmas holiday season is all of the delightful desserts! But what do you do with all of the cookies, candies, and baked goods that people give you? Before you know it, you have bags and boxes of them on your kitchen counter. A Christmas Dessert Board is the solution! A beautiful assortment of sweet treats, the board is the perfect way to bring winter cheer to any holiday happy hour or family gathering.

The brilliant part of assembling a Christmas dessert board is that it only requires opening packages and artfully arranging ingredients on a surface. Just as you would design a meat and cheese charcuterie board, you want to vary color, height, and textures as much as possible. I combined soft cocoa truffles alongside crunchy shortbread cookies and I let cinnamon gummy bears nestle up to a river of holiday popcorn.

Not sure what to include on your board? Use my list as a helpful shopping guide or gather your favorite sweet confections and just have a blast making your own desert board:

CHOCOLATE:

COOKIES:

  • Decked Out Tree Cookies (Trader Joe’s)
  • Peppermint Pretzel Slims (Trader Joe’s)

NUTS:

POPCORN:

COCOA BOMBS:

  • They were a fabulous gift from a friend, but you can find them at many bakeries and gift stores.

Other items you could include chocolate spreads, mini cupcakes, assorted berries, marshmallows, or gingerbread men cookies.  However, I should warn you about something. If you leave the dessert board on your kitchen counter, you will eat from it at EVERY passing. I highly recommend you gift this Christmas Dessert Board to someone or serve it at a party unless you don’t mind the holiday weight gain. ::laughing:: I didn’t!

Christmas is about showing kindness to others and I can’t think of a better way to bring the joy of the season to someone else than by serving them a gorgeous assortment of sweet treats! I hope you enjoy your Christmas Dessert Board as much as I had making mine.

Happy Holidays, friends!

Mixed Berry Popsicles with Coconut Water

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The quintessential summer dessert is the classic popsicle. Wouldn’t you agree? Sure melted s’mores are delicious, but I consider s’mores more of a fall dessert made around a campfire. I have fond memories of the ice cream truck cruising down the city street. It conjures up nostalgic thoughts of having to choose from tri-colored bomb pops, ice cream drumsticks or fruity popsicles. A tough decision! Which one did you choose? I used my 75 cents to buy the rainbow popsicle almost every time.

Now an adult, I still mark summer by indulging in a colorful popsicle, but I’d rather not ingest corn fructose syrup or ingredients I can’t pronounce. So, this summer I made Mixed Berry Popsicles with Coconut Water, a thirst-quenching treat made from natural flavors!

I used frozen, mixed berries and coconut water, which is low in calories and high in nutrients. The benefits of coconut water will convince you that it’s worth trying!

I used frozen organic fruit, but you could easily use canned or fresh fruit as well.

I prepared them using Koji popsicle molds, which I purchased at Target last year. Filling the molds is as easy as adding a tablespoon (or two!) of mixed frozen berries, filling the mold with coconut water almost to the top of it, a tiny bit of Stevia, and a pinch of lime zest for added tanginess. You could add lime juice instead of zest as well. Prepping the yummy popsicles only takes minutes and they are ready to enjoy within a few hours of placing them in the freezer.

When you’re ready to eat them, remove the popsicle molds from the freezer and let them sit out on the counter for about ten minutes or so. Allowing them to thaw out will help you easily remove the popsicles from the mold. Isn’t it cool how the whole berries can be seen through the frozen coconut water? These popsicles are not only yummy tasting but they’re pretty, too!

What was your summer like? I spent mine living for the weekend and trying to squeeze the most delightful moments out of each day. I’m not ready for fall temperatures or lattes just yet. I’ve got popsicles to enjoy on the back porch while watching the gorgeous Kansas sunset!

Baked Cinnamon Sugar Pecans

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Have any Bah Humbugs in your house this holiday? Baked Cinnamon Sugar Pecans are the cure!

Not only does the house fill with the smell of warm cinnamon (better than any candle – thank you), but I dare any bah humbugs to try and remain a Scrooge after sampling warm pecans from the oven! The spirit of Christmas is the secret ingredient in this recipe.

Tis the season to abandon your diet and go for the YUM!

The beauty of making this candy substitute is that the recipe is incredibly simple to make and one even the kiddos can help you with. So, throw on an apron and invite the kids into the kitchen!

Pecans or walnuts are good choices for this recipe so the sugary mixture bakes inside all of the nuts’ nooks and crannies. My walnuts were frozen in the freezer, so I used only pecans.

To make Baked Cinnamon Sugar Pecans preheat your oven to 300 degrees. Next, simply whisk one egg white with water and pour it over a bowl containing three cups of raw, unsalted pecans. Add the remaining ingredients, stir, and ta-da! Transfer the wet, coated pecans to a parchment-lined baking sheet and bake at 300 degrees for 25-28 minutes. That’s it!

After removing the pecans from the oven, let them cool before moving them from the baking sheet. The toughest part of making the pecans is not eating them while they’re warm! The pecans will be naturally clumped together because of the melted sugar coating, but that’s okay.

This is what the pecans look like as soon after they are removed from the oven and before they cool.

Once the pecans have cooled, break them up with your hands and transfer them to glass jars or Ziplock bags for simple storage. You could easily gift this dainty holiday snack by tying a ribbon around a pecan-filled mason jar and adding a gift tag! If you’re going to make a DIY foodie gift, make this one! It’s a guaranteed win and you’ll love how easy it is to prepare.

Send holiday dinner party guests home with a gift – jarred cinnamon sugar pecans. They’ll love you for it!

Candied pecans also make a delicious addition to any salad or as a yogurt mix-in. I served Baked Cinnamon Sugar Pecans to guests in place of a heavy dessert. Rather than eating a rich dessert after our steak dinner, we enjoyed hot coffee and handfuls of sweet pecans!

3 cups

Baked Cinnamon Sugar Pecans

As a snack, dessert replacement or on a salad, Baked Cinnamon Sugar Pecans are delectable!

10 minPrep Time

40 minCook Time

50 minTotal Time

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Ingredients

  • 3 cups raw, unsalted pecans
  • 1 egg white
  • 1 T. water
  • 1/2 c. sugar
  • 1/2 c. brown sugar (packed)
  • 1 T. cinnamon
  • large pinch Kosher salt

Instructions

  1. Preheat over to 300 degrees.
  2. Line a baking sheet with parchment paper.
  3. Whisk egg white with the water in a small bowl until foamy.
  4. Pour egg white mixture on pecans in a large bowl and stir until pecans are well coated.
  5. Combine remaining ingredients in separate large bowl. Then, add sugar mixture to pecans.
  6. Stir pecans until the sugar mixture evenly coats the nuts.
  7. Transfer pecans to the baking sheet and spread them until almost flat.
  8. Bake at 300 degrees for 25-28 minutes. (Check them at 25 minutes.)
  9. Remove from oven and allow pecans to cool completely before transferring to storage containers.

Notes

I did not stir the pecans half-way through baking, but you can.

7.8.1.2
87
https://onedelightfullife.com/baked-cinnamon-sugar-pecans/

Nutrition

Calories

3383 cal

Fat

252 g

Carbs

257 g

Protein

40 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

 

Baked Apples Filled with Oatmeal, Dates and Brown Sugar

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Hello, Fall! Good to see you again.

October is the best month of the year. Why? It’s my birthday month (holla!), breweries are prepping for Oktoberfest, and the food….oh, the food!

Many cooks have prepared baked apples to welcome autumn, but my recipe incorporates chopped dates and walnuts with oatmeal to bring home real fall flavor. Leave room for dessert tonight because you will want to gobble up the entire apple. They serve well with vanilla bean ice cream too!

Prior to baking, stuff these babies as full as you can with the filling ingredients.

Here are the instructions for Baked Apples with Oatmeal, Dates and Brown Sugar:

1. Preheat oven to 350 degrees.

2. Wash two Pink Lady Apples. Core out the inside without penetrating the bottom. (Remove about half of the apple’s core.)

3. Add the butter to a small microwavable bowl and heat it about 10 seconds until it’s melted. Add remaining filling ingredients. Stir to combine all thoroughly.

4. Stuff each apple with the filling.

5. Set apples upright into baking dish. Add enough water around the apples until the bottom surface is covered.

6. Bake apples at 350 degrees for one hour. Serve warm. Devour.

The apple’s exterior color fades during baking, but the flavor is accentuated. Trust me. These apples are delicious on their own or served with vanilla bean ice cream.

2 large apples

Baked Apples Filled with Oatmeal, Dates, and Brown Sugar

It's not fall until you've served stuffed baked apples for dessert. Core, stuff, and bake!

15 minPrep Time

1 minCook Time

16 minTotal Time

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Ingredients

  • 2 cored, large Pink Lady apples
  • 4 T unsalted butter
  • Filling:
  • 1/4 c. oatmeal
  • 1/4 c. chopped dates
  • 1/4 c. brown sugar
  • 1/4 c. chopped walnuts

Instructions

  1. Preheat oven to 350 degrees.
  2. Wash and core apples but don't remove all of the inside of the apple. Leave enough apple that you don't pierce the bottom of the apple.
  3. Melt butter in a microwavable dish.
  4. Add remaining filling ingredients.
  5. Stir butter and filling ingredients thoroughly. Stuff filling into each apple evenly. (You can add a few extra walnuts or oatmeal, if you desire.)
  6. Place apples in baking dish. Fill dish with enough water to cover the bottom of the dish.
  7. Bake uncovered for 1 hour.
  8. Serve warm.
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82
https://onedelightfullife.com/baked-apples-filled-oatmeal-dates-brown-sugar/

Nutrition

Calories

2242 cal

Fat

79 g

Carbs

376 g

Protein

36 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Stuffed Baked Apples

Decadent Poached Pears made with Cabernet and Apple Cider

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I didn’t want to make the typical fall dessert. You know the kind. Pumpkin Pie. Caramel Brownies. Nope! I wanted to make something fresh, comforting, and over the top delicious. My Decadent Poached Pears made with cabernet and apple cider is the quintessential fall dessert.

Made with 19 Crimes Cabernet and Louisburg Mill Apple Cider, this recipe for Decadent Poached Pears takes a new twist on the typical poached pear recipe. Instead of adding orange juice, I used my favorite autumnal beverage, apple cider, which gives the pear glaze its rich flavor.

First, clean two red pears. Using a paring knife, remove the skin of each pear. Do not remove the stem. Slice the bottom of each pear off so it sits flat on the cutting board.

Second, add the cabernet, apple, cider, pumpkin spice, and cinnamon stick to a small stovetop pot.

Bring the liquid to a rolling boil and then reduce the heat. Stir frequently.

Third, add the prepped pears to the pot. The heat should be turned to low right now.

This is what the pears look like before you spoon the liquid over them.

Spoon the liquid over the pears several times. Allow to simmer uncovered for 5 minutes. After the five minutes expire, lay each pear on its side and spoon more liquid over it. Set a time for 5 minutes. After the five minutes expire, repeat the process turning the pears to their other side. Repeat this process for a total of 20 minutes are until the pears are tender.

Fourth, remove the steamed pears (they should be tender when pierced with a toothpick or spoon) and place them in a wide bowl.

Fifth, remove the cinnamon stick from the liquid. Increase the heat back to the high setting to bring the liquid to a boil stirring constantly for five minutes until it thickens to glaze. Remove from heat.

Lastly, spoon cabernet glaze over the pears and serve with vanilla ice cream.

Enjoy!

Add cinnamon sticks for garnish.

2 pears

Decadent Poached Pears made with Cabernet and Apple Cider

Impress holiday guests with this seasonal dessert that promises to wow a crowd and is super easy to prepare.

15 minPrep Time

30 minCook Time

45 minTotal Time

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Ingredients

  • 2 peeled, whole red pears
  • 1 c. cabernet
  • 1/8 c. sugar
  • 1/4 c. apple cider
  • 1 tsp pumpkin spice
  • 1 cinnamon stick

Instructions

  1. Using a small paring knife to peel the pear but leave the stem.
  2. Slide off the bottom of each pair so it sits evenly.
  3. Over medium heat combine the cabernet, sugar, and apple cider and stir frequently.
  4. Reduce to a simmer.
  5. Place the apples into the pot sitting on their base.
  6. Add the cinnamon stick to the pot.
  7. Spoon the cabernet liquid over all sides of each pear. Set a timer for five minutes.
  8. After the five minutes expire, put the apples on their sides and spoon more of the cabernet liquid over them. Set a time for five minutes.
  9. Repeat these five minute intervals two to three more times always rotating the pears each time to guarantee that the color covers the pear evenly.
  10. Check the pears for softness after about 20 minutes of rotation intervals.
  11. Remove the pears and allow them to cool in a wide bowl.
  12. Remove the cinnamon stick.
  13. Bring the heat of the pot back up to medium high and stir the cabernet liquid continuously until the liquid thickens to a glaze (approximately 10-15 minutes).
  14. Pour the finished glaze over the pears and serve with vanilla ice cream.

Notes

You can substitute orange juice for apple cider if you prefer a citrus flavor note.

7.8.1.2
81
https://onedelightfullife.com/decadent-poached-pears-made-cabernet-apple-cider/

Nutrition

Calories

601 cal

Carbs

174 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Angel Food Cupcakes with Vanilla Blueberry Sauce

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When I make desserts, I get a little crazy. Good kind of crazy. My creativity runs wild and before I know it, I’ve swirled blueberries inside angel food cake and topped it with vanilla icing and ….yes, more vanilla blueberry sauce. Total decadence.

My Angel Food Cupcakes with Vanilla Blueberry Sauce is an recipe idea that came to me during a daydream. I thought, “How can I combine light and airy cake with decadent blueberries?”

So when the boyfriend (who doesn’t eat desserts – uh, what the heck?) was away, I made a mess of the kitchen and started preparing the Vanilla Blueberry Sauce so it could cool before baking the angel food cake. Wanting to swirl the sauce through the cake batter, I knew the sauce couldn’t be added to the batter while the berries were warm.

Now, don’t be fooled. When I’m making a dessert on a work night, it’s a semi-homemade one. I simply used Betty Crocker’s Angel Food Cake box mix by combining 1 1/4 cups water with the dry mix and then added a few tablespoons of cooled Vanilla Blueberry Sauce to the cake mix. Then, I used a wooden skewer to pull the sauce throw the cake mix until swirls appeared. Using a ice cream scoop, I portioned wet cake mix into paper line cupcake baking pans.

If you fill the cupcake liners all the way to the top with the swirled batter, expect them to rise over the edge when you bake. Only fill the cupcake wells about 3/4 full.

Bake the angel food cupcakes at 350 degrees for 11 minutes (or until a toothpick pulls clean from their centers.) I prefer to remove the paper liners from the cupcakes prior to decorating and servings. Allow the cupcakes to completely cool before icing them with store-bought vanilla icing. Drizzle with more Vanilla Blueberry Sauce and top with a couple of fresh blueberries and garnish with a fresh sprig of mint.

Look at light beautiful glory! You might need a fork, but I just ate mine over the sink and let the oozy blueberry sauce drip down my arm. That’s my style.
Do you see that bottom swirl layer too?

This dessert would be a good one to make with kids and allow them to decorate their own cupcakes with the sauce and berries. You never know. Maybe they’ll even try the mint!

I grew that mint!

What dessert do you daydream about? Tell me in the comments below! I may just need to do a little recipe research on it.

12-14 small cupcakes

Angel Food Cupcakes with Vanilla Blueberry Sauce

Pillowy soft angel food cupcakes are the perfect platform for homemade vanilla blueberry sauce.

30 minPrep Time

11 minCook Time

40 minTotal Time

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Ingredients

  • Vanilla Blueberry Sauce Ingredients:
  • 1 cup fresh blueberries
  • 1/4 c. water
  • 1/4 c. sugar
  • 1 T. lemon juice
  • 1 T. cornstarch
  • 1 T. cold water
  • 1 T. vanilla extract
  • pinch lemon zest
  • Angel Food Cake: (Make according to box directions)

Instructions

  1. Combine the first 4 ingredients in a small saucepan and stir gently over medium heat. Do not allow it to boil.
  2. Meanwhile, stir together the cornstarch and cold water in a small ramekin.
  3. Add the cornstarch slurry to the blueberry mixture stirring slowly while it thickens.
  4. Stir for about 3 minutes.
  5. Remove from heat.
  6. Add vanilla and lemon zest.
  7. Pour into a small glass bowl and leave uncovered in the refrigerator to cool until used in the cake mix.
  8. Once cooled, add 2-3 tablespoons of the vanilla blueberry sauce into the already prepared wet angel food cake mix.
  9. Using a wooden skewer, pull the vanilla blueberry sauce through the cake batter until large swirls form.
  10. Using a ice cream scoop or large spoon, portion the finished cake mix into paper lined cupcake pans.
  11. Bake cupcakes at 350 degrees for 11 minutes.
  12. Allow cupcakes to cool completely before topping with vanilla icing and blueberry sauce.
  13. Garnish with more (fresh) berries and a sprig of mint.
7.8.1.2
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https://onedelightfullife.com/angel-food-cupcakes-vanilla-blueberry-sauce/

Nutrition

Calories

430 cal

Fat

6 g

Carbs

93 g

Protein

10 g
Click Here For Full Nutrition, Exchanges, and My Plate Info