{"id":16339,"date":"2024-12-18T16:58:03","date_gmt":"2024-12-18T16:58:03","guid":{"rendered":"https:\/\/robertrosebooks.com\/?p=16339"},"modified":"2024-12-19T12:00:47","modified_gmt":"2024-12-19T12:00:47","slug":"3-dessert-recipes-to-try-this-holiday-season","status":"publish","type":"post","link":"https:\/\/robertrosebooks.com\/can\/3-dessert-recipes-to-try-this-holiday-season\/","title":{"rendered":"3 Dessert Recipes to Try This Holiday Season"},"content":{"rendered":"<h5><span style=\"font-weight: 400;\">As the air turns crisp and the scent of cinnamon and pine fills our homes, it\u2019s the perfect time to embrace the spirit of the holidays with desserts that delight and inspire. This year, we\u2019re bringing you a special selection of treats from our latest fall releases\u2014Patisserie Revolution, Energy Bites for Everyone, and Mastering Authentic Cr\u00eapes and Galettes. Whether you\u2019re hosting a cozy family gathering, throwing a festive dinner party, or just looking to indulge in something sweet, these five recipes are sure to become your new holiday favorites.<\/span><\/h5>\n<h5><span style=\"font-weight: 400;\">From show-stopping pastries to easy, bite-sized treats, our curated list has something for every baker, skill level, and occasion. The recipes we\u2019ve chosen highlight the best of each cookbook, combining timeless techniques with modern flair to bring a little extra magic to your Christmas celebrations.<\/span><\/h5>\n<h5><span style=\"font-weight: 400;\">So grab your apron, preheat your oven, and get ready to whip up some holiday cheer. These recipes promise to win over your family, friends, and guests with their irresistible flavors and festive charm.<\/span><\/h5>\n<h4><\/h4>\n<p>&nbsp;<\/p>\n<h3><b>(1) Meringues &#8211; <em>Patisserie Revolution by Johanna Le Pape<\/em><\/b><\/h3>\n<pre><a href=\"https:\/\/robertrosebooks.com\/catalogue\/patisserie-revolution\/\"><img decoding=\"async\" class=\"alignnone wp-image-16342\" src=\"http:\/\/robertrosebooks.com\/wp-content\/uploads\/2024\/12\/BeFunky-collage.jpg\" alt=\"\" width=\"666\" height=\"499\" \/><\/a>\r\n\r\nMeringues \u2013 Patisserie Revolution by Johanna Le Pape, photography by Nicolas Bourriette<\/pre>\n<h4><b>Ingredients<\/b><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">\u00bd cup (70 g) granulated raw sugar [Low-GI option: replace with 7 tbsp\/85 g granular erythritol sweetener]<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">2\u00bd tbsp (20 g) arrowroot starch, sifted<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">\u00bd tsp (2 g) psyllium husk powder<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">\u00bc tsp (1 g) agar agar<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">\u00bd cup (100 g) aquafaba<\/span><\/h5>\n<\/li>\n<\/ul>\n<h4><b>Direction<\/b><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">In a saucepan, stir together sugar, agar agar and aquafaba. Heat the mixture, then bring to a boil.<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">Transfer the mixture to a bowl. Using an electric mixer, whip the mixture into a meringue until thick and glossy.<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">Using a spatula, fold in sifted arrowroot starch and psyllium<\/span><\/h5>\n<\/li>\n<\/ul>\n<h5><em><span style=\"font-weight: 400;\">Jazz up your meringues by adding ingredients to the raw mixture: lemon powder (dried lemon rind processed to a powder), lemon, thyme powder, slivered hazelnuts or toasted almonds, dried red berries (dried and processed), Timut pepper, or raw cacao nibs.<\/span><\/em><\/h5>\n<p>&nbsp;<\/p>\n<h3><b>(2) Red Velvet Bites &#8211; Energy Bites for Everyone by Sonia Lizotte<\/b><\/h3>\n<pre><a href=\"https:\/\/robertrosebooks.com\/catalogue\/energy-bites-for-everyone\/\"><b><img decoding=\"async\" class=\"alignnone wp-image-16340\" src=\"http:\/\/robertrosebooks.com\/wp-content\/uploads\/2024\/12\/BeFunky-collage-1.jpg\" alt=\"\" width=\"680\" height=\"510\" \/><\/b><\/a>\r\nRed Velvet Bites \u2013 Energy Bites for Everyone by Sonia Lizotte, photography by Natercia Cabeceiras<\/pre>\n<h4><b>Ingredients<\/b><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">Cold water to moisten the mixture<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">4 cups (400g) vanilla cake crumbs<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">1 cup (120g) almond flour<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">1\/2 cup (60g) cream cheese<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">1\/4 cup (45g) hemp hearts<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">A few drops of red food coloring<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">2 tbsp (44g) honey<\/span><\/h5>\n<\/li>\n<\/ul>\n<h4><b>Direction<\/b><\/h4>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">In a food processor, process all the ingredients until combined.<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">Add the water, 1 tbsp at a time, and process until the mixture forms a ball. It should resemble the consistency of cookie dough.<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">Shape into balls, using about 1 tbsp of the mixture for each one.<\/span><\/h5>\n<\/li>\n<\/ul>\n<h5><\/h5>\n<p>&nbsp;<\/p>\n<h3><b>(3) Orange Butter and Candied Orange Crepe with Vanilla Ice Cream <\/b><b>&#8211; <em>Mastering Authentic Crepes &amp; Galettes by Bertrand Larcher<\/em><\/b><\/h3>\n<pre><a href=\"https:\/\/robertrosebooks.com\/catalogue\/mastering-authentic-crepes-galettes\/\"><img decoding=\"async\" class=\"alignnone wp-image-16341\" src=\"http:\/\/robertrosebooks.com\/wp-content\/uploads\/2024\/12\/BeFunky-collage-2.jpg\" alt=\"\" width=\"668\" height=\"501\" \/><\/a>\r\nOrange Butter and Candied Orange Crepe with Vanilla Ice Cream \u2013 Mastering Authentic Crepes &amp; Galettes by Bertrand Larcher, photography by Emanuela Cino<\/pre>\n<h4><b>Ingredients<\/b><\/h4>\n<h5><b>FOR THE CANDIED ORANGES<\/b><\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">1 orange<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">\u00a03 tbsp (45 mL) water<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">\u00a01\u20444 cup (50 g) granulated sugar<\/span><\/h5>\n<\/li>\n<\/ul>\n<h5><b>FOR THE ORANGE BUTTER<\/b><\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">2 tbsp (25 g) superfine granulated sugar<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">2 tsp (10 mL) water<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">Zest and juice of 1 orange<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">2 tsp (10 mL) lemon juice\u00a0<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">1\u20443 cup (80 g) butter<\/span><\/h5>\n<\/li>\n<\/ul>\n<h5><b>FOR THE CREPES<\/b><\/h5>\n<ul>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">1 2\u20443 cups (400 mL) crepe batter\u00a0<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">3 tbsp (40 g) butter, melted<\/span><\/h5>\n<\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\">\n<h5><span style=\"font-weight: 400;\">4 scoops vanilla ice cream<\/span><\/h5>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h4><b>Directions<\/b><\/h4>\n<h5><span style=\"font-weight: 400;\">The day before, make the candied oranges: Cut the orange into 1\u20444-inch (5 mm) thick slices. Boil the water and sugar in a saucepan until the sugar dissolves. Add the orange and remove from heat. Cover and let the orange slices sit in the liquid overnight at room temperature.<\/span><\/h5>\n<h5><span style=\"font-weight: 400;\">The day of serving, make the orange butter: In a saucepan, combine the sugar and the water. Boil over high heat until the sugar starts to caramelize. Add the orange juice and lemon juice. Simmer over low heat until reduced to a syrup. Add the orange zest and the butter to the <\/span><span style=\"font-weight: 400;\">saucepan and mix well. Let cool, then chill in the fridge. Melt gently before using.<\/span><\/h5>\n<h5><span style=\"font-weight: 400;\">Meanwhile, preheat the oven to 195\u00b0F (90\u00b0C). Drain the candied orange slices and place them in a single layer on a parchment paper\u2013lined baking sheet. Bake until the slices are dried. This could take anywhere from 3 to 5 hours depending on how juicy the oranges are.<\/span><\/h5>\n<h5><span style=\"font-weight: 400;\">Heat the crepe maker to 430\u00b0F (220\u00b0C) (or the skillet) and grease as directed. Pour and spread one-quarter (about 61\u20442 tbsp\/100 mL) of the batter evenly. Cook, flipping the crepe, as directed. Brush the crepe with some of the orange butter. Use the spatula to fold the crepe into a square and serve it folded side down on a plate.<\/span><\/h5>\n<h5><span style=\"font-weight: 400;\">Repeat the above steps for the other 3 crepes.<\/span><\/h5>\n<h5><span style=\"font-weight: 400;\">Drizzle each crepe with a little orange butter and place a scoop of ice cream on top\u00a0 Add a slice of candied orange.<\/span><\/h5>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">The holidays are a time to create memories, and what better way to do that than by sharing sweet treats with the people you love? From the sophisticated elegance of French patisserie to the wholesome delight of energy bites and the timeless appeal of cr\u00eapes and galettes, these recipes will fill your home with joy and your table with beauty. Try one or try them all, and let the flavors of the season make your Christmas celebrations truly unforgettable. Wishing you a holiday filled with love, laughter, and plenty of delicious desserts!<\/span><\/h5>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As the air turns crisp and the scent of cinnamon and pine fills our homes, it\u2019s the perfect time to embrace the spirit of the holidays with desserts that delight&#8230;<\/p>\n","protected":false},"author":1,"featured_media":16343,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[75,33],"tags":[282,281,284,283,271],"class_list":{"0":"post-16339","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-community","8":"category-recipes","9":"tag-christmas","10":"tag-dessert","11":"tag-energy-bites","12":"tag-french-dessert","13":"tag-recipes"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>3 Dessert Recipes to Try This Holiday Season - 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