I have two Christmas treat recipes to share with you this week. For my early Christmas gathering my dessert was rich and decadent. It was a caramel praline cheesecake that was featured in a Kraft Canada magazine advertisement years ago. However, due to a nut allergy I made one substitution. Instead of the pecans, I sprinkled mini chocolate chips over the caramel layer before adding the cheese mixture. To top it off I added a dollop of whipped cream that I sweetened with maple syrup rather than sugar. I heard no complaints!
The second recipe came from a book I bought online entitled “The Art of the Cookie” by Shelly Kaldunski. This was a risky venture for me as I prefer to actually browse a book before purchasing. Luckily, it turned out to be an excellent choice. I used the vanilla sugar cookie recipe when making my Christmas cut out cookies. I have the most fun with the mini cutters. These are 1 1/2” to 2” in size – just enough for one bite.
Wishing all our readers a Merry Christmas from my family to yours. Enjoy sharing good food with those who are special to you.
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