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Christmas time allows us to eat as much dessert and treats as we like without having to feel too guilty. These are my favorite Christmas deserts.

Chocolate fudge cake is a great combination of two of my favorite Christmas desserts chocolate cake and fudge!

Ingredients

2+ 2/3 cups of all purpose flour
1+ 1/3 cups of chilled water
3/4 cup of butter (melted)
3/4 cups of powdered sugar plus 1 tablespoon of powdered sugar

1/2 cup of sour cream plus 2 tablespoons of sour cream
1/2 cup of corn oil
1/4 cup of cocoa powder
1/3 cup of brown sugar
2 teaspoons of baking powder
1 teaspoon of baking soda
1 teaspoon of vanilla
1/2 teaspoon salt

Fudge Frosting

6 ounces of bitter sweet chocolate
1+ 3/4 cup sifted confectionery sugar
1 cup plus 2 tablespoons butter (softened)
1 teaspoon of vanilla

Preheat oven to 350 degrees. Grease two 8 inch pans and set aside.

Whisk the eggs, sour cream and vanilla in a bowl.

In another bowl, using an electric hand mixer beat the corn oil and melted butter and beat in the water. Sift the dry ingredients twice and mix it in the butter mixture on low speed. Fold in the egg mixture and beat until blended.

Pour the prepared batter into the greased tins and bake for 45 minutes. While the cake is cooling on a wire rack, prepare the frosting.

Melt the chocolate in a microwave and stir until the chocolate is smooth. In another bowl beat the butter and stir in the confectionery sugar. Add the vanilla essence and chocolate and stir thoroughly.

Cut the cake horizontally and spread half the fudge frosting on the cake. Spread the remaining frosting on top of the cake and refrigerate overnight.

EGGNOG COOKIES

Ingredients

3/4 cup of all purpose flour
1 cup of sugar
1 cup of butter
1 cup of eggnog
1 egg
1 teaspoon of baking soda
1 teaspoon of baking powder
1/4 teaspoon of salt

Grease a large cookie tray and preheat to 350 degrees.

Cream the butter and 1 cup sugar in a large bowl. Beat in the egg and stir in the eggnog. Sift the salt, baking soda, flour and baking powder in a bowl and fold the dry ingredients into the egg mixture. Drop spoonfuls of the eggnog cookie batter onto the greased tray. The cookies should be spaced 2 inches apart from each other.

Bake the eggnog cookies for 10 minutes and cool the cookies for a few minutes in the cookie tray before transferring to a wire rack for complete cooling.

SWEET POTATO PIE

CRUST

2 cups of all purpose flour
1/2 cup of unsalted butter (chilled and cubed)
5 tablespoons of ice water
3 tablespoons of vegetable shortening
1 egg yolk
1/2 teaspoon salt

Combine

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