Ayslin Bowman’s Ābol kūkas
While it is a secret family recipe, Bowman was willing to give a description of the dessert that should yield similar results when made at home. It is a layered dessert with a sugar cookie type base. That layer is then coated in a creamy cheesecake like topping. It is topped with sweetened apple slices. Bowman is also accepting orders for your holiday festivities!
Lucy Hiller’s Hot Cocoa Snowballs
1 fully cooked 9×13 inch cake (made from a box cake mix)
10 ounces marshmallow fluff
½ cup melted white chocolate
3 crushed candy canes
1. Crumble the fully cooled chocolate cake into small pieces, and mix with the marshmallow fluff.
2. Roll the mixture into 1-2 inch cake balls and chill in the freezer for about 10-15 minutes.
3. Melt the chocolate in 30 second intervals in the microwave. Add in coconut oil if the chocolate is too thick.
4. Dip about ½ of the cooled cake balls into the chocolate mixture.
5. Sprinkle on the crushed candy canes.
6. Serve.
Claire Steinbrook’s Holiday Blondies
2 cups of all-purpose flour
¾ teaspoons of baking powder
A sprinkle of salt
¾ cup of salted butter, s
oftened
1 cup of granulated sugar
½ cup of packed brown sugar
2 eggs
2 teaspoons of vanilla extract
Green food coloring
Christmas themed sprinkles
A handful of chopped Hershey sugar cookie kisses
⅓ cup of white chocolate chips
1. Preheat oven to 350 degrees.
2. Grease a 9×9 pan or 8×8 pan.
3. In a medium bowl, mix the flour, baking powder and salt.
4. In a large bowl, beat together the butter and sugar until fluffy and light.
5. Add in the brown sugar and vanilla extract.
6. Mix in one egg at a time until fully incorporated.
7. Mix in the bowl of dry ingredients.
8. Add in the green food coloring and mix-ins.
9. Press batter into the pan and add sprinkles on top.
10. Bake for 25-30 minutes.
11. Let cool and then enjoy!