recipes bite-size desserts idea Choose a few of these decadent sweets for a festive dessert buffet. holidays BHG.com

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1 recipes Choose a few of these decadent sweets for a festive dessert buffet. petite peppermint petits fours berry and caramel cream bites browned butter toffee tartlets raspberry-almond meringues sweet cherry truffles mini sno-ball cakes chocolate-hazelnut mousse cookies strawberry cheesecake tartlets banana bread pudding and a kiss orange-kissed chocolate brownies bite-size desserts holidays BHG.com Celebrate the holidays at BHG.com

petite peppermint petits fours START TO FINISH: 30 MINUTES 1 10.

pillows (optional) 1. Using a serrated knife, cut pound cake in half lengthwise. Cut each half into eight wedges; set aside. 2.

2 petite peppermint petits fours START TO FINISH: 30 MINUTES ounce loaf frozen pound cake, thawed 4 ounces white baking chocolate with cocoa butter, coarsely chopped 1 16-ounce can vanilla frosting 1/4 teaspoon peppermint extract 32 small peppermint candy pillows (optional) 1. Using a serrated knife, cut pound cake in half lengthwise. Cut each half into eight wedges; set aside. 2. For icing, in a small saucepan, heat and stir white chocolate over low heat until melted. Add frosting. Cook and stir frosting mixture until smooth. Stir in peppermint extract. 3. Insert a fork into one side of a cake wedge. Holding cake over saucepan, spoon on enough icing to cover sides and top. Using another fork, gently push cake wedge onto a wire rack set over waxed paper. If necessary, spoon icing onto side of cake where fork was inserted to cover holes. If desired, top with 2 peppermint candies. 4. Repeat with remaining cake wedges, icing, and candies. Let stand until icing is set. Makes 16 cakes. PER CAKE: 256 cal., 12 g fat (5 g sat. fat), 24 mg chol., 139 mg sodium, 35 g carb., 0 g fiber, 2 g pro. Coarsely chopped candy canes make a simple substitute for peppermint pillows. berry and caramel cream bites START TO FINISH: 20 MINUTES 1 ounce semisweet or dark chocolate, coarsely chopped 1 8 teaspoon shortening 12 miniature multigrain honey graham rice cakes 1 3 cup light cream cheese spread, softened 2 tablespoons packed brown sugar 12 raspberries 12 blueberries 1 4 teaspoon powdered sugar (optional) 1 4 teaspoon unsweetened cocoa powder (optional) 1. In a small microwave-safe bowl, combine chocolate and shortening. Microwave, uncovered, on 50 percent power (medium) about 11 2 minutes or until melted, stirring twice. Spread chocolate over rice cakes. 2. In a small bowl, combine cream cheese and brown sugar. Beat by hand until smooth. Spoon cream cheese mixture over chocolate. Top each rice cake with a raspberry and a blueberry.* 3. If desired, in a small bowl, combine powdered sugar and cocoa powder. Sift cocoa mixture over rice cakes. Makes 6 servings (2 tarts each). *TEST KITCHEN TIP: If desired, omit the raspberries and blueberries and top each rice cake with a strawberry half. PER SERVING: 85 cal., 4 g fat (2 g sat. fat), 7 mg chol., 89 mg sodium, 12 g carb., 1 g fiber, 2 g pro.

browned butter toffee tartlets PREP: 30 MINUTES BAKE: 15 MINUTES COOL: 5 MINUTES OVEN: 350 F Nonstick cooking spray 12 sheets frozen phyllo dough (14 9-inch rectangles), thawed 1 4 cup butter, melted

Preheat oven to 350 F. Lightly coat twenty-four 13 4 -inch muffin cups with cooking spray; set aside. 2. Unroll phyllo dough; cover with plastic wrap.

3 browned butter toffee tartlets PREP: 30 MINUTES BAKE: 15 MINUTES COOL: 5 MINUTES OVEN: 350 F Nonstick cooking spray 12 sheets frozen phyllo dough (14 9-inch rectangles), thawed 1 4 cup butter, melted 2 eggs, lightly beaten 1 2 cup sugar 1 3 cup all-purpose flour 11 2 teaspoons vanilla 1 4 teaspoon salt 1 2 cup butter 3 4 cup toffee pieces Chocolate-covered toffee bars, chopped 1. Preheat oven to 350 F. Lightly coat twenty-four inch muffin cups with cooking spray; set aside. 2. Unroll phyllo dough; cover with plastic wrap. (As you work, keep the phyllo covered to prevent it from drying out, removing sheets as you need them.) Place one sheet of phyllo on work surface; brush with some of the 1 4 cup melted butter. Top with second sheet of phyllo. Repeat brushing and layering two more times (four sheets total). Brush top with melted butter. Trim edges to form a 12 8-inch rectangle. Cut phyllo stack into eight 3 4-inch squares. Repeat with the remaining phyllo sheets and butter to make 24 squares total. Press squares into prepared muffin cups. 3. For filling, in a medium bowl, vigorously whisk eggs, sugar, flour, vanilla, and salt to combine. 4. In a small saucepan, melt the 1 2 cup butter over medium heat. Reduce heat to medium-low. Continue to cook, without stirring, for 5 to 6 minutes or until butter becomes brown and fragrant. Remove from heat; cool slightly. Whisk browned butter into egg mixture. 5. Spoon filling into tartlet shells. Sprinkle evenly with toffee pieces. Bake for 15 to 18 minutes or until tops are golden brown. Cool for 5 minutes in pans; remove carefully and cool completely on a wire rack. Top with chopped chocolate-covered toffee bars. Makes 24 tartlets. PER TARTLET: 150 cal., 9 g fat (5 g sat. fat), 38 mg chol., 152 mg sodium, 15 g carb., 0 g fiber, 1 g pro. raspberry-almond meringues PREP: 45 MINUTES BAKE: 20 MINUTES DRY: 1 HOUR OVEN: 300 F 3 egg whites 3 4 cup blanched whole almonds 2 tablespoons granulated sugar 1 4 teaspoon almond extract 1 8 teaspoon salt 1 3 cup granulated sugar 1 4 to 1 3 cup red raspberry preserves or jam Powdered sugar 1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, preheat oven to 300 F. Line two large cookie sheets with foil or parchment paper; set aside. 2. Place almonds and the 2 tablespoons granulated sugar in a food processor. Cover and process until almonds are finely ground. (Or if you have a coffee grinder or nut grinder, grind small batches of nuts at a time with the sugar.) 3. For meringue, in a large bowl, combine egg whites, almond extract, and salt. Beat Experiment with your favorite flavors of preserves in these tiny treats. with an electric mixer on medium speed until soft peaks form (tips curl). Add the 1 3 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold in almond mixture. 4. Spoon meringue into a decorating bag fitted with a small open star tip or a large round tip. Pipe inch circles 1 inch apart onto prepared cookie sheets, building up sides to form shells. (If the tip gets clogged, use a toothpick to unclog.) 5. Bake on separate racks for 20 minutes. Turn off oven. Let cookies dry in oven with door closed for 1 hour. Transfer to a wire rack; cool. 6. Before serving, spoon 1 4 to 1 2 teaspoon preserves into center of each cookie. Sprinkle lightly with powdered sugar. Makes about 48 cookies. PER COOKIE: 32 cal., 1 g fat (0 g sat. fat), 0 mg chol., 13 mg sodium, 4 g carb., 0 g fiber, 1 g pro.

teaspoon ground nutmeg 1 3-ounce package cream cheese, softened 2 tablespoons butter, softened 3 4 cup powdered sugar 1 2 teaspoon vanilla 1 to 2 tablespoons canned eggnog 3 4 cup shredded coconut 1.

4 Coat these candies in anything you like, such as assorted nuts, melted chocolate, or crushed cookies or candies. mini sno-ball cakes PREP: 40 MINUTES BAKE: 10 MINUTES COOL: 5 MINUTES OVEN: 350 F Nonstick cooking spray 1 package 1-layer-size white cake mix 1 2 cup canned eggnog 1 egg 1 teaspoon vanilla 1 8 teaspoon ground nutmeg 1 3-ounce package cream cheese, softened 2 tablespoons butter, softened 3 4 cup powdered sugar 1 2 teaspoon vanilla 1 to 2 tablespoons canned eggnog 3 4 cup shredded coconut 1. Preheat oven to 350 F. Lightly coat thirty-six 13 4-inch muffin cups with cooking spray or line muffin cups with paper bake cups; set aside. 2. In a medium bowl, combine cake mix, the 1 2 cup eggnog, the egg, the 1 teaspoon vanilla, and the nutmeg. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes, scraping bowl frequently. Divide batter evenly among the prepared muffin cups, filling each about two-thirds full (about 1 rounded teaspoon in each). 3. Bake for 10 to 12 minutes or until a toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; cool on wire rack. 4. For frosting, in a medium bowl, combine cream cheese and butter. Beat with an electric mixer on medium speed until combined. Beat in powdered sugar and the 1 2 teaspoon vanilla. Beat in enough of the 1 to 2 tablespoons eggnog, 1 teaspoon at a time, to make a frosting of spreading consistency. 5. Dip tops of mini cakes into frosting, then into coconut. Store in an airtight container in the refrigerator. Makes 36 mini cakes. PER MINI CAKE: 65 cal., 3 g fat (2 g sat. fat), 12 mg chol., 61 mg sodium, 9 g carb., 0 g fiber, 1 g pro. sweet cherry truffles PREP: 1 HOUR CHILL: 1 HOUR 1 12-ounce package semisweet chocolate pieces or one ounce package milk chocolate pieces 1 3 cup whipping cream 4 teaspoons cherry brandy (optional) 2 tablespoons finely chopped candied cherries Unsweetened cocoa powder Finely chopped walnuts, toasted Powdered sugar 1. Line a baking sheet with waxed paper; set aside. In a heavy medium saucepan, combine chocolate pieces and whipping cream. Heat and stir constantly over low heat until chocolate melts. Remove saucepan from heat; cool slightly. If desired, stir in cherry brandy. Beat chocolate mixture with an electric mixer on low speed until smooth. Stir in cherries. Chill about 1 hour or until firm. 2. Shape chilled chocolate mixture into 3 4- to 1-inch balls. Roll balls in cocoa powder, finely chopped walnuts, and/or powdered sugar. Store truffles in an airtight container in the refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Makes about 24 truffles. PER TRUFFLE: 85 cal., 5 g fat (3 g sat. fat), 4 mg chol., 3 mg sodium, 11 g carb., 1 g fiber, 1 g pro.

chocolate-hazelnut mousse cookies PREP: 40 MINUTES FREEZE: 30 MINUTES BAKE: 6 MINUTES PER BATCH OVEN: 375 F 1 4 cup butter, softened 1 2 cup packed brown sugar 2 teaspoons vanilla 2 ounces dark

In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add brown sugar. Beat until combined, scraping bowl occasionally.

5 chocolate-hazelnut mousse cookies PREP: 40 MINUTES FREEZE: 30 MINUTES BAKE: 6 MINUTES PER BATCH OVEN: 375 F 1 4 cup butter, softened 1 2 cup packed brown sugar 2 teaspoons vanilla 2 ounces dark chocolate (60 percent cocoa) baking bar, melted and cooled 3 4 cup all-purpose flour 1 4 teaspoon baking soda 1 8 teaspoon salt Chocolate-Hazelnut Mousse Toasted hazelnuts 1. In a large bowl, beat butter with an electric mixer on medium to high speed 30 seconds. Add brown sugar. Beat until combined, scraping bowl occasionally. Add vanilla and cooled chocolate, beating until combined. 2. In a small bowl, whisk together flour, baking soda, and salt. Gradually beat as much of the flour mixture into the butter mixture as you can with the mixer, beating until combined. Stir in any remaining flour mixture. Shape dough into two 1-inchdiameter logs. Wrap logs in plastic wrap. Freeze for 30 minutes or until logs are firm enough to slice. 3. Preheat oven to 375ºF. Line a large cookie sheet with parchment paper. Unwrap logs and cut into 1 4 -inch slices. Place slices 1 inch apart on prepared cookie sheet. Bake about 6 minutes or until edges are set. Cool for 2 minutes on cookie sheet. Transfer to wire racks; cool completely. 4. Using a star tip, pipe a small amount of Chocolate-Hazelnut Mousse mixture onto each cookie. Top with a toasted hazelnut. Makes about 72 cookies. CHOCOLATE-HAZELNUT MOUSSE : In a medium bowl, beat 3 tablespoons softened butter and 1 3 cup chocolate-hazelnut spread with an electric mixer on high speed until combined. Gradually beat in 1 cup powdered sugar until smooth. Add 2 to 3 teaspoons milk until mixture reaches piping consistency. PER COOKIE: 34 cal., 2 g total fat (1 g sat. fat), 3 mg chol., 18 mg sodium, 4 g carb., 0 g fiber, 0 g pro. strawberry cheesecake tartlets PREP: 25 MINUTES BAKE: 15 MINUTES CHILL: 2 HOURS OVEN: 350 F 1 cup all-purpose flour 1 4 cup sugar 1 4 cup ground toasted almonds 1 4 cup butter 1 egg yolk, lightly beaten 2 to 3 tablespoons water 1 4-serving-size package cheesecakeflavor instant pudding mix 1 cup evaporated milk 2 teaspoons vanilla 1 2 teaspoon almond extract 1 3 cup strawberry preserves Sliced strawberries and/or toasted sliced almonds 1. In a medium bowl, stir together flour, sugar, and ground almonds. Using a pastry blender, cut in butter until pieces are pea size. In a small bowl, combine egg yolk and 2 tablespoons of the water. Gradually stir the egg mixture into the flour mixture until combined. If necessary, add enough of the additional water to make a dough that starts to cling. Gently knead just until smooth; form dough into a ball. If necessary, cover and chill about 1 hour or until dough is easy to handle. 2. Preheat oven to 350 F. Divide dough into 24 pieces. Shape pieces into balls. Press dough evenly into the bottoms and up the sides of 24 ungreased inch muffin cups. Bake about 15 minutes or until lightly browned. Cool completely in pan on a wire rack. 3. For filling, in a medium bowl, combine pudding mix, evaporated milk, vanilla, and almond extract. Beat with an electric mixer on medium speed about 2 minutes or until smooth and fluffy. 4. Spoon 2 teaspoons of the filling into each cookie. Cover and chill for 2 to 24 hours. Make a flavor change with raspberry preserves and a fresh raspberry topper. 5. Before serving, top each cookie with about 1 2 teaspoon of the preserves and a strawberry slice and/or a few sliced almonds. Makes 24 tartlets. PER TARTLET: 101 cal., 4 g fat (2 g sat. fat), 17 mg chol., 86 mg sodium, 15 g carb., 0 g fiber, 2 g pro.

banana bread pudding and a kiss PREP: 20 MINUTES BAKE: 40 MINUTES COOL: 30 MINUTES OVEN: 350 F 1 1-pound loaf purchased or homemade banana bread 4 egg yolks, lightly beaten 2 cups half-and-half or

Pour egg mixture evenly over bread cubes; press lightly with the back of a large spoon to moisten bread. 3.

6 banana bread pudding and a kiss PREP: 20 MINUTES BAKE: 40 MINUTES COOL: 30 MINUTES OVEN: 350 F 1 1-pound loaf purchased or homemade banana bread 4 egg yolks, lightly beaten 2 cups half-and-half or light cream 1 4 cup sugar 25 milk chocolate kisses or chocolate truffles 1. Preheat oven to 350 F. Cut banana bread into 1-inch cubes. Place bread cubes in an ungreased 2-quart square baking dish. 2. In a medium bowl, combine egg yolks, half-and-half, and sugar. Pour egg mixture evenly over bread cubes; press lightly with the back of a large spoon to moisten bread. 3. Bake, uncovered, for 40 to 45 minutes or until golden brown and a knife inserted near the center comes out clean (center will appear moist but will set up while cooling). 4. Immediately cut bread pudding into 25 squares. Place a chocolate kiss on top of each square. Cool for 30 minutes before serving. Makes 25 squares. PER SQUARE: 128 cal., 6 g fat (3 g sat. fat), 50 mg chol., 68 mg sodium, 16 g carb., 0 g fiber, 2 g pro. orange-kissed chocolate brownies Add a kiss of chocolate for a bonus bite of bliss. PREP: 30 MINUTES BAKE: 25 MINUTES CHILL: 30 MINUTES OVEN: 350 F 4 eggs 2 cups sugar 11 4 cups all-purpose flour 1 cup unsweetened Dutch-process cocoa powder 1 cup butter, melted Orange Butter Frosting 4 ounces semisweet chocolate, chopped 1 2 cup butter 2 tablespoons light-color corn syrup 1. Preheat oven to 350 F. Line a inch baking pan with foil, extending foil over edges of pan. Lightly grease foil; set pan aside. In a large bowl, combine eggs and sugar. Beat with an electric mixer on medium speed for 3 to 5 minutes or until mixture is pale yellow and thickened. In a small bowl, stir together flour and cocoa powder. Add the flour mixture to egg mixture, beating just until smooth. Stir in the 1 cup melted butter until combined. Spread batter evenly in the prepared baking pan. 2. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. 3. Spread with Orange Butter Frosting. Cover and chill for 30 minutes. 4. Meanwhile, in a medium saucepan, combine semisweet chocolate and the 1 2 cup butter. Heat and stir over low heat until melted. Remove from heat. Stir in corn syrup. Cool for 15 minutes. 5. Slowly pour chocolate over frosted brownies. Tilt pan to spread chocolate over the entire top. Chill until chocolate is set. Using edges of foil, lift brownies out of pan. Cut into bars. Store in an airtight container for up to 5 days. Makes 32 brownies. ORANGE BUTTER FROSTING: In a large bowl, combine 1 4 cup softened butter and 1 teaspoon finely shredded orange peel. Beat with an electric mixer on medium speed until smooth. Add 1 cup powdered sugar and 1 tablespoon orange juice, beating well. Beat in cups additional powdered sugar and 1 to 2 tablespoons additional orange juice to make a frosting of spreading consistency. PER BROWNIE: 244 cal., 12 g fat (7 g sat. fat), 53 mg chol., 82 mg sodium, 34 g carb., 1 g fiber, 2 g pro.

Ultimate Christmas COOKIE CHALLENGE. Our Most Popular Christmas Cookies from

Ultimate Christmas COOKIE CHALLENGE Our Most Popular Christmas Cookies from The Classics Coconut Macaroons Peanut Butter Blossoms Christmas Blondies Ginger Cookies Table of Contents Enjoy our collection