Decadent, Sweet, Delicious, Beautiful and Festive! All qualities we like our holiday desserts to have. As you begin to make your holiday baking list don’t forget these beauties. Over the years these desserts have stolen my heart and my taste buds!

Happy Baking!!

Chocolate Chip Pound Cake
This pound cake is chocolate bliss, great by itself or a great base for so many glazes and toppings. Try Raspberries, crushed peppermints, or just a simple sugar glaze.

• 1 box yellow cake mix
• 1 (3.9 oz) box instant chocolate pudding
• ½ c. sugar
• ¾ c. water
• 1 c. sour cream
• 1 tsp vanilla
• ¾ c. vegetable oil
• 4 eggs
• 1 (6 oz) pkg. semi sweet chocolate chips

1. Preheat oven 350 degrees.
2. In a large bowl, whisk together cake mix, pudding, sugar.
3. Add oil, water, eggs, sour cream, and vanilla. Stir until smooth.
4. Stir in chocolate chips
5. Pour into a greased Bundt pan (I use Pam and sprinkle with cocoa)
6. Bake 1 hour, cool in pan for 15-20 minutes before removing. Remove and cool completely.

Pumpkin Cheesecake
You can’t go wrong with Cheesecake!! But add some pumpkin and decadent spices and there you have it, HOLIDAY PERFECTION!

• 2 c. vanilla wafer crumbs
• ¼ c. margarine
• 2 (8oz.) cream cheese, softened
• ¾ c. sugar (reserve ¼ c.)
• 1 tsp. vanilla
• 3 eggs
• 1 c. canned pumpkin
• 1 tsp cinnamon
• ¼ tsp. nutmeg

1. Combine cookie crumbs and margarine and press into a 9 inch spring form pan.
2. In a mixer combine cream cheese, ½ c. sugar, vanilla, and eggs.
3. Reserve 1 cup of mixture.
4. To the remaining mixture add pumpkin, remaining sugar, cinnamon, and nutmeg.
5. Layer half of the pumpkin mixture and half of the cream cheese mixture. Repeat Layers.
6. Cut through batter with a knife several times for marled effect.
7. Bake at 350 degrees for 45-55 minutes until center is set. Allow to cool 10 minutes.
8. Remove cake from rim, and chill until ready to serve.
Peanut Brittle Blondies
These beautiful, rich, bars are easy to stack, take along during travel, or pack for holiday gifts.

• 1 ½ c. firmly packed light brown sugar
• ¾ c. butter
• 2 eggs
• 2 ½ c. all-purpose flour
• 2 ½ tsp. baking powder
• ½ tsp. salt
• 2 tsp. vanilla
• 3 c. coarsely crushed peanut brittle

1. Preheat oven to 350 degrees.
2. In a sauce pan over medium heat, combine brown sugar and butter until butter is melted.
3. Remove from heat.
4. Cool slightly; add eggs, 1 at a time, beating until blended after each addition.
5. Combine flour, baking powder, and salt in a bowl; stir into brown sugar mixture.
6. Stir in peanut brittle and vanilla.
7. Press into a greased and floured 9×13 baking dish.
8. Bake for 25 minutes, cool in dish on a wire rack.
9. Cut into bars.
Chocolate Pecan Pie
I know. I know… Chocolate Pecan Pie recipes are everywhere, but seriously… this is a must for your holiday entertaining (It’s also perfect first thing in the morning with a large gingerbread latte… shhh, I won’t tell if you don’t!)

• 2 eggs
• 1 c. light corn syrup
• ¼ c. granulated sugar
• ¼ c. brown sugar
• 1/8 tsp. salt
• 1 tsp. vanilla
• 1 c. pecans, chopped
• ¾ c. milk chocolate chips
• 1 (9 inch) prepared unbaked pie crust

1. Preheat oven 325 degrees.
2. Whisk together eggs, syrup, sugars, salt and vanilla.
3. Stir in pecans and chocolate chips.
4. Pour into a prepared, unbaked pie crust.
1. Bake 30 minutes.

I also love these Miniature Gingersnap Pumpkin Pies by Chocolate & Carrots. They might be small, but are BIG on flavor! They will complete any holiday ensamble. Did I mention they are so adorable!