Legacy Sweets Holiday Recipe Book

Legacy Sweets Holiday Recipe Book

Pumpkin Spice Madeleine Whoopie Pies By High Heels, Happy Homestead Ingredients: 24 Donsuemor Pumpkin Spice Madeleines ½ cup (1 stick) Unsalted Butter, at room temperature 7 oz Marshmallow Cream ¼ cup pumpkin puree 1 tsp Vanilla Extract 2 cups Powdered Sugar 2 tsp Pumpkin Spice Instructions: 1. In a double broiler, melt candy and stir occasionally to prevent burning. 2. While the candy is melting, prepare Madeleines by trimming and leveling off the bump or non-shell side. The cakes should now lay flat on a surface. 3. Once the candy is completely melted, dip the wide end of each madeleine, making sure to drip off any excess chocolate, and sprinkle immediately with crushed candy cane. 4. Lay each madeleine on wax paper or a silicone baking sheet and let the chocolate cool. 5. Serve immediately, or wrap in treat bags for gifting!

Candy Cane Dipped Madeleines By High Heels, Happy Homestead Ingredients: 16 Donsuemor Traditional Madeleines 1 Bag White Mint Candy Melts 3 Peppermint Candy Canes, crushed into small pieces Double Broiler Wax Paper or Silicone Baking Sheet Instructions: 1. In a double broiler, melt candy and stir occasionally to prevent burning. 2. While the candy is melting, prepare Madeleines by trimming and leveling off the bump or non-shell side. The cakes should now lay flat on a surface. 3. Once the candy is completely melted, dip the wide end of each madeleine, making sure to drip off any excess chocolate, and sprinkle immediately with crushed candy cane. 4. Lay each madeleine on wax paper or a silicone baking sheet and let the chocolate cool. 5. Serve immediately, or wrap in treat bags for gifting!

No-Bake Mini Pumpkin Cheesecake Trifles By High Heels, Happy Homestead Ingredients: 16 Donsuemor French Almond Cakes 2 8oz Packages Cream Cheese, Room Temperature 1 Cup White Granulated Sugar 2 Cups Pumpkin Puree 2 tsp Vanilla Extract 2 tsp Pumpkin Pie Spice 1 Pint Whipping Cream ½ Cup Powdered Sugar, sifted Instructions: 1. Preheat oven to 350F. 2. While oven is preheating cut 12 of the French almond cakes into small cubes and set aside. 3. Place remaining 4 cakes on a pan and toast in the oven for 20 minutes. Cool down and set aside. 4. In a large mixing bowl, cream the cream cheese and sugar together with a hand mixer at lowmedium speed until consistency is smooth. 5. Slowly mix in pumpkin puree, 1 tsp of the vanilla extract, and the pumpkin pie spice. 6. Mix on medium-high speed for 5 minutes until the mixture becomes light and airy, then set aside. 7. In another mixing bowl, add the whipping cream and 1 tsp of vanilla extract. Whip on high speed until it forms a soft peak, then whip in the powdered sugar. 8. Start assembling the trifles in this order: French Almond Cakes (bottom layer), pumpkin cream cheese mixture (second layer), French almond cakes (third layer), whipped cream (top layer). 9. Once you have finished assembling the trifles, run the toasted French Almond Cakes through a food processor until crumbly. 10. Top the trifles off with a sprinkle of pumpkin pie spice and the crumbled French Almond Cakes. 11. Chill and serve.

Festive Holiday Treats By Le Blonde Chateau One of my favorite things about the holidays is all the fun treats we get to eat/bake! When Donsuemor sent over some of their amazing Madeleines, I had the perfect idea to make them a little extra festive. So I grabbed some hot chocolate, put on my Christmas music, and got to work! The great thing about these treats, is that they can be altered for just about any holiday or occasion. How fun would pumpkin or pecan be for Thanksgiving?! Want to learn how to make these gorgeous white chocolate peppermint madeleines yourself? Just use the super simple recipe below! You will need the following: 26 Donsuemor Traditional Madeleines 1 package of meltable white chocolate pieces (I found some at Hobby Lobby that worked perfect!) Broken peppermint pieces, or candy canes you break up yourself Steps: 1. Remove all of your madeleines from their original packaging and place on a plate 2. Break up your candy canes to desired size (skip this step if you purchased your pieces pre-broken) 3. Melt your chocolate in a microwave safe dish, according to package directions 4. Dip each Madeline in the chocolate and lay on a drying rack 5. Once the chocolate is tacky on the madeleines, sprinkle over the peppermint pieces 6. Allow chocolate to dry completely (doesn t take long at all!) and Enjoy!

Vanilla Bean No Bake Cheesecake By North of Peachtree Can you believe it s almost Thanksgiving?! And next comes Christmas?! I m in shock by how quickly this year has gone by. ANYWAY, I am so happy that it s getting closer to Christmas! It s one of my favorite times of the year, right behind Fall- which sadly only feels like it for two weeks here in Atlanta. Christmas time brings up so many fond memories for me- my family getting together (& trying to avoid to the are you seeing anyone question), Christmas music, decorating the tree, and cooking all day long for a wonderful Christmas dinner. When it comes to big holiday meals, I like to find recipes that aren t too complicated or time consuming. I mean seriously, who has the time to bake a Crème brûlée? Not me! That is why, with the help of Donsuemor, I came up with the easiest (& most flavorful) vanilla bean no bake cheesecake. The real star of this recipe is their vanilla bean sablé cookie. Sablés are round French shortbread cookies and these specific cookies are packed with vanilla bean flavor. They really do bring the whole recipe together! Now, let s get started on this delicous no bake cheesecake! This makes 4 individual cups. You will need the following: 12 Donsuemor sablé cookies, divided 12 oz. cream cheese 12 oz. cool whip 3/4 cup powdered sugar 3 vanilla beans, divided 3 TBS vanilla extract Milk, if needed Whipped cream, for topping Steps: 1. Lay out a piece of parchment paper and place a cookie in the middle. Fold the parchment paper over the cookie and crunch the cookie with a meat pounder (or a rolling pin, cup, etc.). Continue with 8 cookies, putting two cookie s crumbs per cup. Set cups aside. 2. Using an electric mixer, beat your cream cheese until smooth. 3. Next add in the cool whip, sugar, vanilla extract, and 2 of the vanilla bean pod s seeds. To scrape out the seeds, cut the pod down the middle lengthwise and open it with your fingers. Scrape out the beans with you knife. 4. Mix everything together well. If the cream cheese mixture is too thick, add in a little bit of milk to thin it out. 5. To assemble, spoon the cream cheese mixture, about 1 cup, over the cookie crumbs. Top with whipped cream, additional vanilla beans, and a sablé cookie. Enjoy!

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