Festive and Sweet Holiday Desserts from Carla Hall 2022

Carla Hall's

Festive & Sweet

HOLIDAY DESSERTS

Carla Hall CarlaHall.com Happy holidays!

I don't know about you, but I am in the mood for some tasty food!

I love the holiday season and I have so many fond memories of the smells of baked goods wafting through my family's home as a child!

Naturally, some of my favorite holiday goodies were the sweet treats my Granny made.

This holiday desserts recipe collection is filled with treats you can make at home to bring the rich flavors of the holiday season to life in your home. I can't wait to see what you make!

Happy Baking and Happy Holidays,

Carla Hall carlahall.com | 2

Table of Content 00 Cover 02 Introducing 04 Chocolate Peppermint Patty 05 Cranberry White Chocolate Oatmeal Cookies 06 Cookie Butters 08 Gingerbread Spice Cake 12 Chocolate Mint Crinkle Cookies 14 Oatmeal Raisin Cookie Sandwiches Buttercream Filling 16 Nutmeg Eggnog Buttermilk Pie 19 Hot Chocolate Truffles 21 Poured Caramel Cake 24 Pomegranate Mocktail 25 Holiday Baking Tips carlahall.com | 3

Chocolate Peppermint Patty Tart

Ingredients

Crust ½ box chocolate cookie wafers 5 tablespoons butter, melted 5 individual candy canes, finely crushed (reserve 2 tablespoons for garnish) Peppermint filling 3 cups confectioner’s sugar 4 tablespoons butter, room temperature 1 tablespoon peppermint extract 2 tablespoons heavy cream ½ cup sweetened condensed milk Ganache 8 ounces chocolate, finely chopped 1 cup heavy cream 1 teaspoon peppermint extract Unsweetened whipped cream, garnish (optional)

Instructions

Preheat oven to 350 degrees F. For the crust, place the chocolate wafers in a food processor and pulse until ground. Add the butter and crushed candy canes and process until mixed well. Remove from the processor and press evenly into the bottom and sides of a 9inch tart pan with a removable bottom. Place into oven and bake for 10 minutes. Remove it from the oven and allow it to cool. Set aside.

For the filling, combine the sugar and butter in the bowl of a stand mixer, or a large bowl using a handheld electric mixer, at a slow speed, mix well. Add the peppermint extract, heavy cream, and condensed milk and mix. Turn off the mixer and scrape down the bottom and sides of the bowl. Increase the speed to medium and mix for an additional minute until the filling forms a smooth thick paste. With a rubber spatula, scrape the peppermint filling into the cooled tart crust and spread it evenly, filling the entire shell and smoothing out the top.

For the ganache, place the chocolate in a mixing bowl. Heat the heavy cream in a small saucepan over medium heat to a boil. Add the peppermint extract to the cream and then pour it over the chocolate. Let stand for one minute. Using a whisk, combine the chocolate into the cream until velvety smooth.

Pour the ganache over the peppermint filling. Gently pick up the tart pan and tilt it to spread the ganache over the entire filling to cover it. Refrigerate the tart for at least 30 minutes.

When ready to serve, sprinkle the 2 tablespoons of crushed peppermint canes in a line across the top of the tart. Garnish with a dollop of whipped cream.

Prepare Time 15 Minutes

Bake Time 10 Minutes carlahall.com | 4

Cranberry White Chocolate Oatmeal Cookies Ingredients 2½ cups all purpose flour 2 tsps baking powder 1 tsp salt 1¼ tsps cinnamon 1 tsp baking soda ½ tsp nutmeg 12 oz unsalted butter, room temperature 2¼ cups brown sugar 1¾ cups granulated sugar 4 eggs 2 tsps vanilla extract 4½ cups old fashioned rolled oats (NOT quick oats) 1½ cups dried cranberries 1½ cups white chocolate chips

Prepare Time 1 Hour

Instructions Mix together flour, baking powder, salt, cinnamon, baking soda and nutmeg. Set aside.

Cream butter and both sugars just until combined; add eggs and vanilla and mix for 2 minutes. Incorporate flour mixture, a little at a time, until blended, but not overworked.

Add in the oats, dried cranberries, and white chocolate; mix thoroughly to distribute.

Spoon the dough into a gallon-size resealable bag and flatten the dough to completely fill the bag. Refrigerate dough for at least 1 hour to chill the butter or freeze for up to 3 months.

Remove from the refrigerator and carefully remove the dough from the bags. Cut into ½ -inch, or desired size, squares and place on parchment paper lined baking sheets.

Bake cookies in a preheated 350° oven until cookies are lightly golden, 8-10 minutes (depending on size), but still soft in the center if pressed lightly.

Allow cookies to cool on a baking sheet for 5 minutes, then transfer to a cooling rack.

Store cookies in an airtight container.

Bake Time 8-10 Minutes

Serve Time 5 Minutes

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COOKIE BUTTERS carlahall.com

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Ingredients

Cookie Butters

Lemon Cookie Butter 2 cups (1 pkg) Lemon wafer cookie crumbs 3 tbsps melted butter or refined coconut oil 1 tbsp brown sugar 1 tbsp honey 8-10 tbsps milk or non-dairy milk Oreo Cookie Butter 1 pkg Oreo Thins crumbs 3 tbsps melted butter or refined coconut oil 1 tbsp brown sugar 8-10 tbsps milk or non-dairy milk

Cinnamon Graham Cracker Cookie Butter 2 cups (1 pkg) Graham Crackers crumbs 4 tbsps melted butter or refined coconut oil 2 tbsp brown sugar 1 tbsp honey 1 tsp cinnamon 8-10 tbsps milk or non-dairy milk

Peanut Butter Cookie Butter 3 tbsps melted butter or refined coconut oil 1 tbsp brown sugar 1 tbsp cookie filling 8-10 tbsps milk or non-dairy milk Ginger Snap Cookie Butter 2 cups ginger snaps, crumbs 3 tbsps melted butter or refined coconut oil 1 tbsp brown sugar 1 tbsp molasses 8-10 tbsps milk or non-dairy milk Pumpkin Spiced Shortbread Cookie Butter 2 cups (1 pkg) Lorna Doones crumbs 3 tbsps melted butter or refined coconut oil 1 tbsp brown sugar 1 tbsp honey 1 tsp pumpkin pie spice 8-10 tbsps milk or non-dairy milk

Speculoos Cookie Butter 2 cups (1 pkg) biscotti cookie crumbs 3 tbsps melted butter or refined coconut oil 1 tbsp brown sugar 1 tbsp honey 8-10 tbsps milk or non-dairy milk

Instructions

Prepare Time 1 Hour

Cook Time 30 Minutes

Add ingredients from each flavor into a food processor and pulse until they create a smooth paste. Serve with your favorite dipping items.

Best served at room temperature for easy spreading. carlahall.com | 7

Gingerbread Spice Cake

Preheat Oven: 15 Minutes

Bake Time 35 Minutes

Servings 8-10

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Ingredients Cake 2 cups all-purpose flour 1 teaspoon baking soda 1 ½ teaspoons ground ginger 1 ½ teaspoons ground cinnamon ¼ teaspoon ground clove ½ teaspoon salt 1 tablespoon candied ginger, chopped ¾ cup molasses ¾ cup hot water ½ cup (1 stick) salted butter, room temperature 1/3 cup dark brown sugar 1 egg, large 1 teaspoon vanilla extract Cream cheese icing 8 ounces cream cheese, room temperature 2 tablespoons salted butter, room temperature 1 ¾ cups confectioners’ sugar 1 tablespoon lemon juice ¼ teaspoon lemon zest White chocolate bark with ginger, cranberries and hazelnuts 1 - 11 ounce bag white chocolate coating, melted ¼ teaspoon sea salt ¼ cup dried cranberries, chopped ¼ cup candied ginger chopped ¼ cup hazelnuts, toasted, skins removed and chopped

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Cake

Instructions

Preheat oven to 350°F. Grease a 9-inch square pan with butter. Set aside.

In a medium bowl, whisk the flour, baking soda, ginger, cinnamon, clove, salt and candied ginger together until combined. Set aside. In a separate bowl, whisk the molasses and hot water together.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy for 1 minute. Add the brown sugar and beat on high speed for 1 minute until creamed together. Scrape down the sides and the bottom of the bowl with a rubber spatula. On medium-high speed, beat in the egg and vanilla until combined. Scrape down the sides and the bottom of the bowl with a rubber spatula. With the mixer on low speed, add the dry ingredients in three additions alternating with the hot water/molasses, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix.

Batter will be thin. Whisk out any big lumps.

Pour the batter into the buttered pan. Bake for approximately 35 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.

Icing In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain for 2 minutes. Add confectioners’ sugar, lemon juice, vanilla extract, and lemon zest. Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the icing is creamy. Spread on top of cake. Spread around the sides if you have extra icing.

Leftover iced cake keeps well, covered tightly in the refrigerator for up to 5 days.

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Icing

Instructions

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until creamy and no lumps remain for 2 minutes. Add confectioners’ sugar, lemon juice, vanilla extract, and lemon zest.

Beat on low speed for 20 seconds then increase to high speed until everything is completely combined and the icing is creamy. Spread on top of cake. Spread around the sides if you have extra icing.

Leftover iced cake keeps well, covered tightly in the refrigerator for up to 5 days.

Bark Place a medium sized pot of water on to boil. Once the water boils, reduce the heat to medium low.

Line a baking sheet pan with parchment paper.

Combine the cranberries, ginger, and hazelnuts in a bowl.

Chop the white chocolate into even sized pieces and place in a medium sized stainless steel bowl. Place it over the pot of simmering water, making sure the bowl does not touch the water.

Using a rubber spatula, stir occasionally until more than half of the chocolate has melted.

Remove the bowl from the heat; the residual heat will melt the rest of the chocolate. Add the salt and stir to incorporate evenly and finish melting the chocolate.

Pour the melted chocolate onto the prepared baking sheet and spread 1/4 inch thick. Sprinkle on the cranberry, ginger, hazelnut mix and gently press into the chocolate.

Place the sheet pan into the refrigerator for 20-30 minutes until the chocolate sets. Break into pieces for garnish.

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Chocolate Mint

Crinkle Cookies When I first created these cookies, it was Christmas in New York City and the deep mint-chocolate scent got me in the spirit of the season. In tea form, the mint flavor is subtler than extract (and candy canes!), so these pretty powdery chewies have a distinctly grown-up taste.

Makes about 30 dozen

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Ingredients 1 tablespoon premium loose-leaf mint tea leaves 1 cup granulated sugar 1½ cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon table salt ¼ cup unsweetened cocoa powder 8 tablespoons (1 stick) unsalted butter, melted ¼ cup hot water 2 large eggs, beaten ½ cup mini dark chocolate chips 1 cup confectioner's sugar

Instructions In a spice grinder or blender, pulse the tea leaves and 1/4 cup of the granulated sugar until very finely ground. Transfer to a medium bowl and whisk in the flour, baking powder, salt, and remaining 3/4 cup granulated sugar.

In a large bowl stir the cocoa powder, butter, and hot water until smooth. Stir in the eggs, and then gradually stir in the flour mixture. Fold in the chocolate chips. Cover and refrigerate until very firm, at least 6 hours and up to 1 day.

Preheat the oven to 375°F Line several baking sheets with parchment paper. Put the confectioner's sugar in a shallow bowl.

Working in batches, form the dough into 1/2 inch balls. The best way to handle the sticky dough is to scoop up a level ½ teaspoon of dough, then use the tip of a butter knife to scoop it out of the spoon into the confectioner's sugar. Once coated, they can be gently shaped into perfect balls. Transfer the cookies to the baking sheets, spacing them 1 inch apart.

Bake until the cookies are cracked but still soft in the middle if pressed lightly, about 6 minutes.

Cool completely on the pans on wire racks.

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Oatmeal Raisin Cookie Sandwiches Buttercream Filling Ingredients Oatmeal Raisin Cookies ¾ cup all-purpose flour ½ teaspoon ground cinnamon ¾ teaspoon salt ¼ teaspoon baking soda 8 tablespoons (4 ounces) unsalted butter, softened, butter wrapper reserved 1 cup packed light brown sugar 1 large egg, beaten 1 teaspoon pure vanilla extract 1½ cups old-fashioned oats ½ cup raisins, chopped if large Buttercream Filling ¼ cup plus 2 teaspoons granulated sugar 2 large egg whites 1 cup (8 ounces) unsalted butter, cut into tablespoons and softened ¼ teaspoon pure vanilla extract

Prepare Time 15 Minutes

Cook Time 10-12 Minutes

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Oatmeal Raisin Cookie Sandwiches Buttercream Filling Instructions For the cookies Preheat the oven to 325°F. Line 2 large cookie sheets with parchment paper.

Whisk the flour, cinnamon, salt, and baking soda in a small bowl. Beat the butter and brown sugar in a large bowl until creamed together. Add the egg and vanilla and beat until well mixed.

The mixture may look broken.

Add the flour mixture and fold until evenly moistened, then add the oats and raisins. Fold until evenly distributed.

Drop the dough by heaping tablespoons onto the prepared pans, spacing the rounds 2 inches apart. Use the reserved butter wrapper to push the rounds flat to a ½-inch thickness.

Bake one sheet at a time until the cookies are golden brown, 10 to 12 minutes. Place the sheets on wire racks and let cool completely.

For the filling Put the granulated sugar and egg whites in a heatproof bowl and set over a saucepan of simmering water. Whisk until the sugar is dissolved and the mixture is warm to the touch.

Remove from the heat and immediately whisk with an electric mixer until stiff peaks form.

While whisking, add the butter I tablespoon at a time and beat until incorporated. Whisk in the vanilla. If the mixture looks broken, whisk in 1 tablespoon warm water. Beat until creamy, adding another tablespoon of warm water if needed for the frosting to come together.

Divide the buttercream among the flat sides of half the cookies and sandwich with the remaining cookies. Refrigerate until the filling is set.

Make ahead: The unfilled cookies keep at room temperature in an airtight container for up to 1 week. The filled cookies can be refrigerated for up to 3 days.

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Nutmeg Eggnog Buttermilk Pie

Preheat Oven: 15 Minutes

Cook Time 45 Minutes

Servings 6

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Nutmeg Eggnog Buttermilk Pie Ingredients Classic Pie Dough 1 tablespoon sugar 1/2 teaspoon salt 2 1/4 cups all-purpose flour, plus more for rolling 1 cup (8 ounces) cold unsalted butter, cut into 1/2-inch cubes

Prepare Time 15 Minutes

Cook Time 70 Minutes

Instructions Pie Filling 1 tablespoon all-purpose flour, plus more for rolling 1 disk Carla's Classic Pie Dough 1¼ cups sugar 2 teaspoons freshly grated nutmeg ½ teaspoon salt 5 tablespoons unsalted butter, melted 3 large eggs 1 cup buttermilk 1 tablespoon golden rum 1 teaspoon pure vanilla extract

Pie Crust Dissolve the sugar and salt in ⅓ cup water and chill until cold.

Pulse the flour and butter in a food processor until the mixture looks like coarse meal with some pea-size pieces.

Add the water all at once and pulse until the dough almost forms a ball. Divide the dough in half and flatten into two disks.

Wrap each disk tightly in plastic wrap and chill until firm, at least 30 minutes or up to 1 day.

Make ahead: You can freeze the dough for up to 3 months. Thaw overnight in the refrigerator before rolling.

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Nutmeg Eggnog Buttermilk Pie Instructions On a lightly floured surface, using a lightly floured rolling pin, roll the disk of dough from the center to the top, then rotate the disk a quarter turn and roll again. Keep rolling and turning to form a 12-inch round.

Transfer to a 9-inch pie plate and press into the bottom and sides of the plate without stretching the dough.

Gently tuck the overhang under the dough around the rim so that the edge is flush with the rim of the plate, then decoratively crimp.

Freeze until firm, at least 10 minutes.

Preheat the oven to 425°F. Line the dough with foil, then fill with dried beans.

Bake on a half-sheet pan until the bottom of the dough is dry, about 25 minutes. You can check by carefully lifting one side of the foil to peek at the crust. If it looks dry and not at all shiny, carefully remove the weights with the foil.

Return the crust to the oven and bake until golden brown, about 5 minutes. Transfer the crust to a wire rack.

While letting the crust cool slightly, make the filling: In a large bowl, whisk together the sugar, flour, nutmeg, and salt until well blended, then whisk in the butter until evenly moistened. Whisk in the eggs, then whisk in the buttermilk, rum, and vanilla until well blended. Pour into the warm crust.

Bake until the custard is almost set in the center and the top is golden brown, about 45 minutes. Let cool completely in the pie plate on a wire rack. Serve at room temperature.

Make ahead: The unbaked crust can be frozen for up to 1 month.

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Hot Chocolate Truffles Ingredients Truffle Base: 3 and 3/4 cups dark chocolate (chopped) 1 (14-ounce) can sweetened condensed milk 1/2 cup heavy cream 1 teaspoon vanilla extract 1 teaspoon Kosher salt

To Assemble: 3 cups tiny crunchy marshmallows 1 and 1/2 cups dark chocolate (chopped) 1 recipe truffle base nonstick cooking spray lollipop sticks milk (8-ounces per serving, warmed, to serve)

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Hot Chocolate Truffles For the Truffle Base: In a large heatproof bowl, add chocolate and set aside.

In a medium saucepan over medium heat, add condensed milk and heavy cream. Whisking continuously, bring to a simmer and remove from heat.

Pour condensed milk mixture over chocolate and whisk until smooth. Add vanilla extract and salt, stir to combine.

Transfer chocolate mixture to a baking dish, cover with plastic wrap and refrigerate until set, about 30-45 minutes.

To Assemble: Line a baking sheet with wax paper and set aside. Spray a 1-inch cookie scoop with cooking spray and set aside.

In a large shallow bowl, add marshmallows and set aside.

Remove chocolate mixture from refrigerator and using prepared cookie scoop, scoop the chocolate mixture into hands. Roll scooped chocolate between hands to form a smooth ball and place on prepared baking sheet.

Working with one at a time, roll ball in marshmallows, gently pressing them into ball and return to baking sheet. Repeat until all balls are completed.

For an extra crunch, roll truffles in your favorite crushed nut before refrigerating!

In a medium microwave safe bowl, add dark chocolate and place in the microwave for 30 seconds. Stir and return to the microwave for another 30 seconds, or until chocolate is melted and glossy.

Using a spoon, drizzle melted chocolate over the completed balls. Place lollipop stick in center of each ball, and transfer to refrigerator for 15 minutes or until chocolate has set.

To Serve: In a medium sauce pan over medium heat, add milk and bring to a gentle simmer. Remove from heat and transfer to mug. Dip truffle into mug and gently stir to melt and combine. Enjoy!

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Poured Caramel Cake

Prepare Time: 15 Minutes

Cook Time 60 Minutes

Servings 12

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Ingredients Caramel Sauce 8 tablespoons (4 ounces) unsalted butter 1¾ cups sugar ½ teaspoon salt 1 (12-ounce) can evaporated milk Yellow Sheet Cake Yellow Sheet Cake 6 tablespoons unsalted butter, cut into tablespoons and softened, plus more for the pan 2 cups all-purpose flour, plus more for the pan 3/4 cup buttermilk 1 teaspoon pure vanilla extract 1 1/4 cups sugar 2 teaspoons baking powder 1/2 teaspoon salt 2 tablespoons vegetable oil 3 large eggs, at room temperature

Prepare Time 15 Minutes

Bake Time 1 hour

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Instructions Yellow Cake Preheat the oven to 350°F. Butter and flour a 9 by 13-inch cake pan.

Combine the buttermilk and vanilla in a medium bowl. Combine the flour, the sugar, baking powder, and salt in the bowl of a stand mixer. Beat with the paddle attachment on low speed until well mixed. Add the oil and beat until evenly distributed. With the machine running, add the butter 1 tablespoon at a time and beat until fully incorporated. The mixture will look like coarse sand.

Add the eggs one at a time, beating well after each addition and scraping the bowl occasionally. While beating, add the buttermilk mixture in a slow, steady stream. Beat just until smooth. Pour the batter into the prepared pan and spread evenly.

Bake until a tester inserted in the center comes out clean, about 25 minutes. Let cool completely in the pan on a wire rack.

Make ahead: The cake keeps at room temperature covered tightly for up to 3 days.

Caramel Sauce Set the butter in a large pot over medium heat. When it's halfway melted, add the sugar and salt. Cook, stirring with a wooden spoon, until the mixture is golden brown in color.

It will look grainy and the fat will separate from the sugar and then come back together.

Remove from the heat and add the evaporated milk while whisking. Be careful! The caramel will bubble up. Scrape up any sugar that's stuck to the bottom of the pan. Make sure the sugar is completely dissolved.

Set over low heat and cook, whisking often, until very smooth and creamy, about 1 hour.

Remove from the heat and let cool completely, stirring occasionally.

When ready to serve, pour the caramel all over the cake.

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Pomegranate Merry Mocktail Ingredients

Instructions

1 lime wedge 1 Tablespoon red sprinkle sugar 1 cup pomegranate juice 1 cup apple juice 1 cup ginger beer seltzer

Pour the sugar on a plate.

Rub the rim of four wine glasses with the lime wedge. Dip the rims of the glasses in the sugar to coat them.

In a pitcher, combine the pomegranate juice, apple juice and ginger beer.

Fill the glasses with ice. Pour the juice mixture in each glass, filling each one ¾ full.

Top off each glass with seltzer.

Prepare Time 15 Minutes

Cook Time 30 Minutes

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Carla Hall's

Holiday Baking Tips Make sure butter is at the correct temperature -- COLD for "cutting" into flour for pie dough, pastry and biscuits, ROOM TEMPERATURE (68°) for "creaming" into sugar for cookies, most cakes and buttercream, MELTED BUTTER (and BROWN BUTTER) for "stirring" into other ingredients for brownies and quick breads.

Get all of the ingredients ready before starting to bake. This will save you time and keep you focused on completing each recipe step as required. Organized bakers tend to make fewer mistakes!

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Carla Hall's

Holiday Baking Tips Bring eggs to room temperature quickly in a bowl of hot water. Remember, temperature matters! If your butter is at room temp, your eggs need to be too. Room temperature eggs will cream together with your butter more easily.

Never be in doubt about the oven temperature, use an oven thermometer.

Did you know your oven’s temperature dial can sometimes not reflect the actual temperature inside your oven? Accurate temperatures allow you to achieve more consistent baking results.

More is NOT better, so measure flour correctly. Before measuring, pour flour into a bowl and aerate by stirring with a whisk.

Spoon aerated flour into a dry measuring cup and level off with a straight edge. DO NOT tap the measuring cup

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Carla Hall

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