10 Moan-inducing Winter Dessert Recipes to Make ...


10 Moan-inducing Winter Dessert Recipes to Make ...
10 Moan-inducing Winter Dessert Recipes to Make ...

Let’s get ready for winter with some super delicious winter dessert recipes! To me, there’s nothing quite like curling up in front of a fire with a hot drink in one hand and a delectable dessert in the other! If you’re not a huge sweets lover, try out these winter dessert recipes on friends and family for gatherings, or give them as an affordable gift. Who can resist a warm, gooey dessert when it’s cold and dreary outside?!

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Apple Crisp

Apple Crisp I like to think of apple crisps as one of the healthier winter dessert recipes! Anything warm and sweet with apples reminds me of cozy nights in, and this classic recipe is sure to make you feel warm all over! Top this heart-warming treat off with the ice cream of your choice and you’ve got the perfect combination of tastes and textures!

3/4 cup all-purpose flour, (spooned and leveled)
1/4 cup packed light-brown sugar
1/2 teaspoon salt
1/2 cup plus 2 tablespoons granulated sugar
8 tablespoons (1 stick) unsalted butter, cold, cut into small cubes
1 cup old-fashioned rolled oats (not quick-cooking)
3 pounds apples, such as Empire, Gala, or Braeburn, peeled, cored, and cut into 1/2-inch chunks
2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. In a large bowl, mix together flour, brown sugar, salt, and 2 tablespoons granulated sugar. Cut butter into flour, using a pastry blender or two knives, until mixture is the texture of coarse meal. Add oats, and use your hands to toss and squeeze mixture until large, moist clumps form. Transfer to freezer to chill while you prepare apples.

In another large bowl, toss apples with lemon juice, cinnamon, and remaining 1/2 cup granulated sugar. Transfer to a shallow 2-quart baking dish, and sprinkle with topping mixture. Place baking dish on a rimmed baking sheet, and bake until golden and bubbling, 55 to 65 minutes. Let cool 10 minutes before serving.


Peppermint Pattie Pots De Crème

Peppermint Pattie Pots De Crème This next recipe for peppermint pots de crème makes for the perfect winter dessert! How often do you really indulge in a decadent and festive dessert like pots de crème-probably not often enough! What makes this dessert recipe even better is that it’s a lighter version of traditional custard, so you get all the taste minus all the fat and calories!

3 large egg yolks
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 cups low-fat milk, divided
1/4 cup cornstarch
1/2 cup half-and-half

Chocolate glaze and garnish:
1/3 cup nonfat evaporated milk
1/4 cup bittersweet or semisweet chocolate chips
2 tablespoons honey
1/3 cup unsweetened cocoa powder
1/4 cup confectioners’ sugar
Small sprigs fresh mint for garnish

Preheat oven to 325°F. Put a kettle of water on to boil for a water bath. Place eight 4-ounce ramekins or custard cups in a roasting pan.

To prepare custard: Whisk egg yolks, sugar, vanilla extract, peppermint extract and salt in a large bowl; set near the stove. Whisk 1/2 cup milk and cornstarch in a small bowl until smooth. Heat the remaining 1 1/2 cups milk and half-and-half in a medium saucepan over medium-high heat, stirring until steaming hot. Whisk the cornstarch mixture into the steaming milk and continue cooking, whisking constantly, until the mixture boils and thickens, 2 to 4 minutes. Gradually whisk the thickened milk mixture into the egg yolk mixture.

Carefully pour the custard through a fine-mesh sieve into a large measuring cup or heatproof pitcher. Evenly divide among the ramekins or custard cups. They will be about three-quarters full.

Pour enough boiling water into the roasting pan to come about halfway up the sides of the cups. Carefully transfer the roasting pan to the oven. Bake the custards until they are set but still jiggle a little bit, 35 to 40 minutes.

Remove the roasting pan from the oven. Let the custards cool in the water bath to room temperature, about 1 hour. Remove from the water bath and refrigerate until cold, about 1 hour more.

To prepare chocolate glaze: Shortly before serving, heat evaporated milk in a small saucepan over medium-high heat. Place chocolate chips and honey in a heatproof medium bowl. As soon as the milk starts to bubble, pour it over the chocolate chips and whisk until completely smooth, about 1 minute. Sift in cocoa powder and confectioners’ sugar while whisking; whisk until smooth.

Divide the chocolate glaze among the custards, tilting each to cover it completely. Garnish with mint, if desired. Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 2 days. | Equipment: Eight 4-ounce ramekins or custard cups


Pumpkin Hazelnut White Chocolate Biscotti

Pumpkin Hazelnut White Chocolate Biscotti Sometimes we want a little something sweet in the morning that’s not overly sugary or greasy. So what’s the ideal companion for hot coffee or tea in the morning? Biscotti, of course! And this recipe has all the flavors of the season for a little over 100 calories to make it perfect to sweeten up your morning at home or at the office!

2 cups all purpose flour (+ more for dusting)
2 1/2 tsp pumpkin pie spice
1-1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
2 1/4 oz (1/2 cup) crushed hazelnuts
1/2 cup white chocolate chips
2 tbsp unsalted butter, softened
3/4 cup superfine sugar (you can put sugar in food processor)
2 tbsp pure canned pumpkin
2 large eggs
1 tsp vanilla extract

Preheat oven to 375°. Line a baking sheet with a silpat or parchment paper.
In a medium bowl, combine flour, baking powder, cinnamon, nutmeg and salt. Add hazelnuts, white chocolate chips and mix.

In a stand mixer, mix butter and sugar on medium speed for 1-1/2 minutes. Add pumpkin, vanilla and eggs, one at a time. Add the dry ingredients and mix on low speed until just combined to make a dough.

Remove the dough (if too sticky sprinkle flour over it and on work surface). Divide into two pieces and form into long flat logs about 12 inches long x 2 inches wide.
Place on the lined baking sheets and bake 22-25 minutes.
When cool enough to handle, gently cut the loaves on the angle into 1/2 inch slices (a serrated bread knife works best).

Return to the baking sheet fitting as many as you can on the baking sheet, you may need to do this in batches. Bake the biscotti for another 3-4 minutes on each side, less if you like it softer.
Makes 28-30.


Pear and Cherry Crumble

Pear and Cherry Crumble Another healthy yet hearty winter dessert is the unexpected pairing of pears and cherries in a cozy crumble. I’m all about chocolate desserts but sometimes fruits are just as satisfying! This recipe combines nuts, grains and fruits for a fruity and filing treat that’s sure to satisfy any sweet tooth!

Cooking spray
Juice of one lemon
5-6 fresh pears, the riper the better
1 cup dried cherries
Zest of one lemon
1/2 cup pear juice (may substitute apple juice)
2 tablespoons honey
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 tablespoon flour

For the topping:
1 cup organic vanilla granola (Aurora Brand Vanilla Crunch)
3 tablespoons flour
1/2 cup brown sugar
1/4 cup sliced almonds
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup trans fat free margarine spread

Preheat the oven to 375 degrees F. Lightly spray a 9-inch baking dish with cooking spray. Line a rimmed baking sheet with aluminum foil and set aside.

Fill a large bowl halfway with cold water and the juice of one lemon. Cut the stems off the pears and peel them, placing each one in the acidulated water as you do so. Then, half, core and seed the pears and cut them into inch-thick lengthwise slices or chunks, returning each sliced pear to the lemon water until the job is completed.

Drain the cut pears in a colander and return them to the mixing bowl. Add the cherries, lemon zest, pear or apple juice, honey, flavorings, spices, and one tablespoon of flour to the fruit and stir to mix everything well. Let the fruit macerate for fifteen minutes; then, place it in the prepared baking dish.

Make the topping. Place the granola, flour, brown sugar, almonds, and spices in a large mixing bowl and toss them together lightly.

Add the margarine spread and use your hands to work the spread into the dry ingredients until blended but crumbly.

Spread the topping over the pears. Place the dish on the foil-lined baking sheet and bake the crumble for 30-35 minutes, until the top is golden brown and the juices are bubbling and translucent. Serve warm.


Mini Molten Chocolate Cakes with Mocha Sauce

Mini Molten Chocolate Cakes with Mocha Sauce If you need a quick and tasty dessert recipe to make for some guests, these mini molten chocolate cakes are sure to be a crowd pleaser! What could be better than these teeny bites of chocolate-y goodness topped with a rich mocha sauce?! Serve these babies alongside some ice cream if you wish, but they’ll be just as delightful on their own!

4 ounces dark or bittersweet chocolate, (60-75% cacao), coarsely chopped
2 tablespoons unsalted butter, cut into chunks
1 tablespoon granulated sugar
1 1/2 tablespoons light cream
2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided
1 tablespoon light corn syrup
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoons confectioners' sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons very hot water

Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.

Place chocolate and butter in a medium microwave-safe bowl. (Alternatively, see “No Microwave?” below.) Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.

To prepare filling: Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20 to 40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.

To prepare batter: When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.

To assemble cakes: Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.

Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and pudding-like, 6 to 9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.

To prepare sauce & serve: Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.

Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 2 days. After baking (Step 6), the cakes will keep in the pan, tightly covered with foil, for up to 1 day. The sauce (Step 7) will keep, covered, in the refrigerator for up to 5 days. To serve, reheat the cakes in the covered pan at 350°F for 10-12 minutes. Reheat the sauce in a microwave on Medium for about 20 seconds. | Equipment: 12-cup mini muffin pan

No Microwave? Melt chocolate in a double boiler instead: Place chopped chocolate in the top of a double boiler over hot, but not boiling water. Gently stir until the chocolate is almost melted. Remove from the heat and stir until it melts completely.


Pumpkin Chocolate Brownies

Pumpkin Chocolate Brownies Brownies are always delicious and a great sweet treat to make for co-workers or family. This dessert recipe has a seasonal twist and contains pumpkin puree that makes an already yummy snack even more delectable! Whip this up when you need a quick, easy and delicious snack that everyone will love!

Nonstick cooking spray
1/2 cup LIBBY'S® 100% Pure Pumpkin
1/3 cup brown sugar blend (such as SPLENDA)
1 large egg
2 large egg whites
2 tablespoons vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels

Preheat oven to 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.

Combine pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.

Bake for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.


Cheesecake Cookie Cups

Cheesecake Cookie Cups If you’re looking for an unexpected winter dessert, why not try these cheesecake cookie cups that combine rich, velvety cheesecake with chocolate chip cookie dough “crust.” These are great for entertaining or just to enjoy with family. Their small size makes it perfect to indulge just a little bit!

1 pkg. (16.5 oz.) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Bar Dough
2 pkgs. (8 oz. each) cream cheese, room temperature
1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
2 large eggs
2 teaspoons vanilla extract
1 can (21 oz.) cherry pie filling

Preheat oven to 325° F. Paper-line 24 muffin cups. Place one piece of cookie dough in each muffin cup. Bake for 10 to 12 minutes or until cookie has spread to edge of cup. Beat cream cheese, sweetened condensed milk, eggs and vanilla extract in medium bowl until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup. Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling. Refrigerate for 1 hour.


Dulce De Leche Tart with Banana Ice Cream

Dulce De Leche Tart with Banana Ice Cream The perfect ending to a romantic dinner would be this rich and creamy dulce de leche tart paired with a cool banana ice cream. It’s said that bananas and chocolate are aphrodisiacs, so give your lover a double shot of sweet seduction with this tantalizing dessert recipe!

(Makes 12)
Ice Cream
3 pints milk
2-1/2 cups heavy cream
Five-spice powder, to taste
1/2 ounce glucose powder
1 ounce sugar
1/2 ounce stabilizer
2 egg yolks
1 ounce milk powder
1/4 pound bananas, chopped

Dulce de Leche Layer Filling:
1 14-ounce can sweetened condensed milk

Chocolate Tart Dough:
1/2 cup granulated sugar
1/4 pound unsalted butter
1 large egg
1 large egg yolks
3/4 cup all purpose flour
3 ounces cocoa powder
1/8 teaspoon salt

Chocolate Layer Filling:
4 large eggs
8 large egg yolks
3/4 cup sugar
5 ounces butter, melted
6 ounces Valhrona Manjari chocolate, chopped
1 ounce cake flour
Cocoa powder, for dusting
Chocolate fans, for garnish

For Ice Cream: In large pot, heat milk, heavy cream, five-spice powder, half of sugar, and glucose powder. In a small bowl, mix remaining sugar with stabilizer and add to milk mixture once hot. Beat egg yolks in a medium bowl. Add about a cupful of hot milk mixture to eggs, stirring constantly to temper yolks. Add tempered yolks to pot. Add milk powder and cook mixture to 150°F, stirring to make sure not to burn the mixture. Strain mixture through a fine chinois. Refrigerate overnight. Blend in bananas and process mixture in ice cream maker according to manufacturer's instructions. Freeze until served.

For Dulce De Leche Filling: Place can of sweetened condensed milk in large pot. Cover entire can with water and boil for 2-1/2 hours, replenishing water to keep can covered constantly. Flip can over half-way through cooking time. Carefully drain the water and let cool. Refrigerate until service.

For Tart Dough: Beat sugar and butter together in electric mixer until fluffy, about 3 minutes. Add eggs and yolks gradually. Sift together flour, cocoa powder and salt, then add to mixer and combine thoroughly to form dough. Gather dough into ball; flatten into disk and refrigerate for at least a half hour.

For Chocolate Filling: In a large clean bowl, whip eggs, yolks, and sugar until tripled in volume. In a separate bowl, pour melted butter over chocolate and whisk until thoroughly combined. Fold chocolate mixture into egg mixture. Sift flour over batter and fold until incorporated. Chill until ready to use. To Assemble: Preheat oven to 350°F. Roll out tart dough and press gently into individual tart pans. Dock the dough with a fork and blind bake tart shells, about 10 minutes. Allow to cool slightly. Fill tart shells half-way with dulce de leche filling. Top with chocolate filling. Bake until set, about 7 to 9 minutes. To Serve: For each serving, dust cocoa powder over plate, and place tart in center with a quenelle of banana five-spice ice cream next to it. Garnish ice cream with chocolate fan.


Double Peanut Butter Chocolate Chewies

Double Peanut Butter Chocolate Chewies One of my top comfort desserts in the winter has to be a soft, chewy cookie-okay, maybe cookies. It’s hard to just have one delicious cookie, and as you can tell by the name of this recipe, it has double the pleasure of peanut butter and chocolate! Serve these with a glass of milk or hot tea and enjoy being out of the cold!

Makes 3 dozen cookies
1 cup chunky natural peanut butter
1/4 cup canola oil
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
3 tablespoons low-fat plain yogurt
1 tablespoon vanilla extract
3/4 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup semisweet chocolate chips
1/4 cup trans-fat-free peanut butter chips, such as Sunspire
1/4 cup turbinado sugar (see Note)

Preheat oven to 350°F.

Beat peanut butter, oil, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until the sugars are blended. Beat in eggs, yogurt and vanilla until combined.

Whisk flour, cocoa, oats, baking soda and salt in a medium bowl. With the mixer on low speed, gradually add the dry ingredients to the peanut butter mixture until blended. (It will be sticky.) Stir in chocolate and peanut butter chips.

Using a small cookie scoop or slightly rounded tablespoons of dough, place cookies 2 inches apart on ungreased cookie sheets.

Dip the bottom of a glass in water and then in turbinado sugar. Use the sugared glass to flatten the cookies slightly, leaving a thin layer of sugar on top, rewetting the glass as needed.

Bake the cookies in batches until they are just set and the tops appear cracked, 8 to 10 minutes. (Do not overbake or they will be dry.) Cool on the baking sheet for 2 minutes before transferring to a wire rack to cool.


Bacon Maple Crunch Bars

Bacon Maple Crunch Bars This is for all the bacon lovers out there! If you love combining sweet and savory flavors together, this is a treat you’ll never forget! You’ve got your bacon, maple syrup, nuts and chocolate for a whirlwind of tastes and textures. This is sure to be a hit with the guys and it’d be perfect for a family gathering or company party!

1/4 cup brown sugar
1/2 cup maple syrup
3/8 cup peanut butter
2 cups rice cereal (or corn flakes)
1/2 pound bacon, cooked and chopped
2 cups milk chocolate chips

Line a 9 x 13-inch pan with foil. You want enough foil so the edges hang over the pan. Liberally cover foil with nonstick baking spray. Set aside.

Mix sugar, maple syrup and peanut butter in a medium-size saucepan. Put over medium-high heat and cook, stirring frequently, until melted and sugar is dissolved. Remove from heat.

Mix cereal and bacon together in a large mixing bowl. Pour melted peanut butter and syrup mixture into the cereal mixture and combine.

Using your hands, push the mixture down into the pan. Melt chocolate in another saucepan over medium-high heat. Pour melted chocolate over the top of the candy bars, smoothing it with a spatula if necessary. Chill mixture for at least two hours or until hard. Cut into bars and enjoy!

Try out these mind-blowingly delicious winter dessert recipes as a special treat for you or your loved ones this season! There’s something for everyone, whether you’ve got dieters or bacon lovers on your guest list! Do you have a favorite winter dessert recipe that you like to make? What’s your favorite dessert?

Sources: marthastewart.com, eatingwell.com, skinnytaste.com, sheknows.com, eatingwell.com, verybestbaking.com, verybestbaking.com, sheknows.com, eatingwell.com, sheknows.com

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Yum! These are great ideas, especially with Christmas coming tomorrow!

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