MD Resorts favorite Christmas Deserts
Main dishes, appetizers, and snacks galore. One of the most stressful part of the season is finding new and exciting holiday recipes to share with your friends and family. It is understandable, your family is coming over, and every year the family is served the same old dishes, sometimes you just want to shake things up and give people something new to try. So here begins the search, and the staff of MD Resort wants to try to help you by sharing some of our favorite holiday recipes with you. Tonight we are sharing with you a few of our favorite holiday deserts.
Salted Caramel Pecan Pie
- 1 deep-dish piecrust (Frozen or handmade)
- 1 cup packed dark brown sugar (I like to use extra, with a teaspoon of maple syrup)
- 1 cup light corn syrup
- 6 tablespoons unsalted butter, cut into pieces
- 1 tablespoon flaky sea salt. I use Cyprus White Flake, which is perfect for this pie!!! It is a little different from Flaky Sea Salt.
- 3 large eggs, slightly beaten
- 2 cups chopped pecans (I always have pecans frozen in the freezer to keep their oils intact.
Preheat the oven to 350 degrees F.
Place the piecrust on a baking sheet, prick with a fork and bake for 15 minutes.
In a medium saucepan over medium heat stirring constantly until mixture melts and begins to boil.
Remove from heat and cool.
Whisk in the eggs and the pecans.
Add to the pie shell on the baking sheet and bake for 50 minutes.
Cool completely before serving.
My next recipe is not technically a desert, it is a drink. A very wonderful hot chocolaty drink that is perfect for this time of year, especially in cold weather. This is
Kaylas Perfect Hot Chocolate.
6 cups milk (I like to mix 2%, half and half, and any leftover sweetened condensed from other recipes.) You can use alternatives with this recipe such as almond milk.
2 cups chopped chocolate or chips (Personalize this to your taste. I love using Godiva chocolate ganash.)
2 tablespoons vanilla extract
Pour milk into saucepan and heat over medium heat until the milk steams and starts to simmer around the edges. Do not boil.
Reduce the heat to low. Add the chocolate and extract and stir to melt.
Makes 4-6 mugs-serve with homemade whip cream
2 teaspoons vanilla. (I love Mexican Vanilla in this, I use La Vencadora, but any type will work.)
1/4 cup granulated sugar
1 cup cold whipping cream
Throw vanilla and sugar into large mason jar.
Swirl to dissolve sugar in vanilla
Put on lid (My cousin Matt made the mistake of forgetting the lid once, he went to shake and was covered in cream and vanilla. It is only funny if it is someone else!!!)
Shake shake shake for about 3 minutes. You know it is finished when the liquid becomes thick enough to sit on top of hot chocolate. .
I love serving this with crushed candy canes on top, it just makes it the holiday season.
We hope you enjoy these recipes. From our family to yours, Happy Holidays!!!