Ingredients
Method
Gingerbread Cookies
- In a mixing bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt. Set aside.
- In another bowl, cream together the softened butter and brown sugar until light and fluffy. Add the egg and molasses, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Chill the dough for at least one hour.
- Preheat your oven to 350°F (175°C). Roll out the dough on a floured surface and cut into desired cookie shapes. Place on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes, allowing to cool before decorating with royal icing.
Chocolate Peppermint Bark
- Melt dark chocolate in a microwave-safe bowl, heating in 30-second increments until fully melted.
- Spread the melted chocolate in an even layer on a lined baking sheet.
- Melt white chocolate in the same manner, then stir in the peppermint extract.
- Drizzle the white chocolate over the dark chocolate layer and use a toothpick to create swirls.
- Sprinkle crushed candy canes on top. Refrigerate until set, then break into pieces.
Eggnog Cheesecake Bars
- Preheat the oven to 325°F (160°C). Combine graham cracker crumbs, powdered sugar, and melted butter to form the crust. Press into the bottom of a greased baking dish.
- In a mixing bowl, beat the cream cheese and sugar until smooth. Add vanilla, eggs, and eggnog, mixing until combined. Stir in nutmeg.
- Pour the batter over the crust and bake for 30-35 minutes or until set. Cool and chill in the fridge before slicing into bars.
Notes
These desserts can be made ahead of time, making them perfect for holiday meal prep. Store the gingerbread cookies in an airtight container at room temperature for up to a week. The chocolate peppermint bark can be kept in the fridge for about two weeks. For the eggnog cheesecake bars, refrigerate them for up to five days, ensuring they are well covered to retain their creaminess.