3 Quick Holiday Desserts with Minimal Cleanup

The holiday season and chill might be months away but that does not mean you cannot enjoy the flavor of Christmas minus the frills and too many utensils now. So, we bring you 3 easy recipes none of which require an oven and are quick to whip up and quite suited for individual portions. So, try these 3 dessert recipes from the No-bake macaroons recipe, Silk chocolate gingerbread mug cake recipe and festive peppermint cookies.

No-Bake Macaroons

Ingredients

• 2 cups unsweetened shredded coconut
• 1/2 cup cashew or almond meal
• 1/2 tsp kosher salt
• 1/4 cup honey
• 1/2 cup coconut oil
• 2 tsp pure vanilla extract
• Sprinkles, for decorating

Instructions

1. Mix the coconut, cashew or almond meal and salt in a medium bowl.
2. Take a saucepan, pour the honey and coconut oil and heat over low heat until the coconut oil is fully melted. Stir in the vanilla extract.
3. Pour the coconut oil-honey mix into the medium bowl with the dry ingredients. Mix and set aside.
4. Then line a loaf pan with parchment paper with ample overhanging the sides.
5. Transfer coconut mixture into the loaf pan and press down into a firm layer. Top with sprinkles of your choice. Then freeze for 15 minutes.
6. After 15 minutes, use the parchment paper overhanging to lift the macaroons out of the pan. use a shark knife to cut them into squares.
7. Serve the macaroons immediately and store any extras in an airtight container in the refrigerator for up to 1 week.

Tips and Tricks

• Press the coconut mixture down firmly in the pan using the back of a spoon or a flat-bottomed glass so it holds when cut.
• Add the vanilla after taking the pan off the heat to keep the flavor from fading.
• Use a sharp knife and press straight down to cut clean squares, don’t saw it back and forth.

Silk Chocolate Gingerbread Mug Cake Recipe

Equipment

• Microwave safe mug with a capacity of at least 7-8 oz (200-230g)
• Microwave oven

Ingredients

• 4 tbsp all-purpose flour
• 1 tbsp light brown sugar
• 1 tbsp molasses
• 3 tbsp milk
• 1 tbsp light vegetable oil
• ½ tsp baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• A pinch of ground nutmeg, optional
• A pinch of ground clove, optional
• A pinch of salt
• Powdered sugar to dust the cake, optional

Instructions

1. Add the flour, light brown sugar, molasses, milk, vegetable oil, baking powder, cinnamon, ginger, nutmeg, clove, and a pinch of salt to a mug. Use a fork to stir until mixed.
2. Check for lumps and dissolve them if you find any.
3. Transfer the mug to the microwave and microwave for 1 minute and 30 seconds. Check if the top is wet, if it is, microwave in 10 second intervals until cooked through.
4. Dust the cake with some powdered sugar and your favorite toppings.

Tips and Tricks

• Use a mug that holds at least 7 ounces to prevent the cake from overflowing while cooking.
• Stir everything thoroughly, making sure no dry flour is left at the bottom of the mug.
• Avoid overcooking. If it cooks too long, the cake will turn dry and tough.
• Microwave power levels can vary, so the cooking time might need to be adjusted slightly.

Festive Peppermint Cookies

Ingredients

• 20 oz white chocolate or almond bark, chopped
• 1/2 tsp peppermint extract
• 30 Oreos (mint-flavored)

For topping: Crushed peppermint candies or candy canes

Instructions

1. On low heat, bring a small pan of water to a simmer. Place a heatproof bowl on top with the chopped white chocolate or almond bark. Stir to melt the chocolate.
2. Once almost melted, turn the heat off and let the chocolate keep melting. Then add the peppermint extract and stir to mix. Once the chocolate has melted, remove the bowl from the pan and set aside.
3. Quickly work now and dip the Oreo cookies one by one in the melted chocolate using two forks, preferably, until completely coated. Let the excess chocolate drip off and arrange them on a parchment-lined baking sheet.
4. Sprinkle the crushed peppermint candies over the tops of the wet cookies.
5. Let the cookies set and dry, then serve to guests.

Tips and Tricks

• Chop the chocolate into small pieces before melting to help it melt faster and more evenly.
• Make sure no water gets into the bowl of chocolate, any moisture can cause it to turn grainy.
• After adding peppermint extract, stir quickly and start dipping the cookies right away, since the chocolate thickens as it cools.
• Let the cookies cool and set completely before moving or storing them to avoid smudging or sticking.