Christmas Special Three-ingredient desserts for you

December 04, 2015

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Nutella + Eggs + Flour = Fudgy Nutella Cake

Nutella Cake
Serves 6 to 8

Recipe by Lindsay Hunt

Beat 1½ cups Nutella with 4 large eggs in a large bowl until well combined and slightly increased in volume, about 2 minutes. Fold in the ½ cup all-purpose flour until combined. Scrape into a greased and parchment-lined 8-inch pan and bake at 350º F until the center is just set, 35 to 40 minutes. Let cool in the pan for 10 minutes, and then cool on a wire rack until room temperature. Frost with ½ cup Nutella, and serve.

Cookie Butter + Eggs + Sugar = Mini Cookie Butter Cakes

Mini Cookie Butter Cakes
Serves 6 to 8

Recipe by Lindsay Hunt

Microwave 1½ cups cookie butter in 20 second intervals until pourable. Beat 5 large eggs and ½ cup sugar with an electric mixer on high in a large bowl until tripled in size, 6 to 8 minutes. Beat the warm cookie butter into the egg-sugar mixture until fully incorporated.

Divide the batter among the cups of a greased 12-cup muffin tin. Bake in a 350º F oven for 18 to 22 minutes, until the cakes are cooked through and a toothpick inserted in the center comes out clean. Let sit 5 minutes, then invert the cakes onto a cooling rack and then glaze with ½ cup more warmed cookie butter.

Gingerbread Cake + Cool Whip + Orange Marmalade = Orange Gingerbread Trifles

Orange Gingerbread Trifles
Serves 4

Recipe by Lindsay Hunt

Layer 12 oz. cubed homemade or store-bought gingerbread, one 8-oz. container Cool Whip (or 3 cups whipped cream), and 1 cup orange marmalade in 4 glasses, creating 2 or 3 layers of each ingredient. Serve immediately, or refrigerate for up to 4 hours to let the flavors and ingredients meld.

PRO TIP: You can use store-bought or homemade gingerbread. I love this recipe of Martha, or you can use a boxed mix.

Pumpkin Ice Cream + Self-Rising Flour + Marshmallow Fluff = Marshmallow Pumpkin Cake

Marshmallow Pumpkin Cake
Serves 6 to 8
Recipe by Lindsay Hunt

Beat 1 pint melted pumpkin ice cream with 1½ cups self-rising flour. Scrape into a greased and floured 8-inch cake pan and bake at 350º F for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Invert onto a rack and cool to room temperature. Frost with 2 cups marshmallow fluff, then toasts the fluff with a blowtorch (optional).

Pumpkin Pie Mix + Puff Pastry + Sugar = Pumpkin Hand Pies

Pumpkin Hand Pies
Serves 8

Recipe by Lindsay Hunt

Cook 1 ½ cups pumpkin pie filling and ⅓ cup sugar in a saucepan over medium heat, stirring often, until the filling is thick and glossy, 6 to 8 minutes. Let cool.

Unroll 2 sheets defrosted puff pastry (from one 17.6-oz package). Cut each sheet into 4 equal squares, and then divide the pumpkin mixture among the 8 squares. Fold each square over into a triangle to seal the filling inside, then use a fork to crimp the edges shut. Brush the pastry with water, and then sprinkle with sugar. Bake at 400º F until the pastry is golden brown and flaky, 20 to 25 minutes. Serve hot.

Gingersnaps + Lemon Curd + Heavy Cream = Lemon and Gingersnap Icebox Cake

Lemon and Gingersnap Icebox Cake
Serves 6 to 8

Recipe by Lindsay Hunt

Whip 4 cups heavy cream and 1½ cups lemon curd with an electric mixer in a large bowl until the cream is whipped and holds stiff peaks. On a plate, layer the whipped cream mixture with 1 lb. gingersnaps, arranging the cookies and cream into layers, creating a 4-inch-tall round, the size of a regular 9-inch cake. Frost the outside with a layer of the cream and then refrigerate overnight (at least 8 hours). Before serving, decorate the cake with more lemon curd and sprinkle with crushed gingersnaps.