New Year’s Desserts Recipes

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MXCSOY115_9x16_06_Crescent-Dippers

Ring in the new year with these cute, easy NYE treats! These desserts will definitely elevate your New Year gatherings!

Recipe 1/4

Birthday Enchiladas

60 Min

Easy

6-8 Servings

Ingredients:

Directions:

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Recipe 1/6

Breakable Champagne Bottle

30 minutes

Easy

1 bottle

Ingredients:

Directions:

  1. Pour the green candy melts into a champagne bottle mold. Let sit in the fridge for 10 minutes.
  2. Unmold your chocolate champagne bottle and return it to the fridge.
  3. Repeat steps 1 and 2 to create a second bottle half.
  4. Fill one of the bottle halves with Hershey’s kisses, cookies and cream bites and sprinkles.
  5. Use a torch to heat up a spatula and run it along the rim of the chocolate bottle halves. While the chocolate is hot, adhere the second part of the bottle, completing your bottle shape.
  6. Add gold luster dust to the surface of the bottle with a brush.
  7. Add gold leaf to the neck of the bottle with a brush and water to simulate the foil.
  8. Add a paper tag that says “Happy New Year!” to the body of your bottle. Smash your chocolate bottle to enjoy the delicious treats!

Recipe 2/6

Disco Ball Donut Holes

10 minutes

Easy

3 servings

Ingredients:

Directions:

  1. Place an even layer of corn starch over the table to keep the fondant from sticking.
  2. Wrap each donut hole in a fondant square, and smooth out. Set aside.
  3. Press a wire cooling rack into the three remaining fondant squares, imprinting a square pattern onto them.
  4. Wrap the square-patterned fondant over the donut holes.
  5. Brush the donut holes with silver luster dust, and enjoy!

 

Recipe 3/6

New Year’s Cupcakes

15 minutes

Easy

3 servings

Ingredients:

Directions:

  1. Print a stencil with the year of your choice and place an acetate sheet over it.
  2. Trace over the acetate with melted white candy melts, following the lines of your stencil (e.g. “2024”).
  3. Once you have your white candy number, use a brush to dust it with gold luster dust.
  4. Use your melted dark chocolate to draw a grid pattern next to your number.
  5. Place your acetate sheet in the fridge until the chocolate decorations have hardened.
  6. Carefully unmold your number and place it over your grid pattern.
  7. Repeat steps 1-6 two more times to create three total chocolate decorations.
  8. Place your chocolate decorations on the cupcakes, and enjoy!

Recipe 4/6

Oreo Cookie Clock

10 minutes

Easy

3 servings

Ingredients:

Directions:

  1. Dip two Oreo cookies in black candy melts.
  2. Dip an Oreo cookie in white candy melts.
  3. Add one white fondant circle each to the black Oreos.
  4. Add a black fondant circle to the white chocolate Oreo.
  5. Use a brush with corn syrup as glue to place quin sprinkles over your fondant toppers, creating the face of a clock.
  6. Use the same technique to create the minute numbers with jimmies sprinkles.
  7. Use an edible marker to create the hands of your clocks.
  8. Enjoy your Oreo cookie clocks!

 

Recipe 5/6

Champagne Rock Candy

45 minutes

Medium

1 serving

Ingredients:

Directions:

  1. In a pot over medium heat, combine champagne, sugar and corn syrup, and stir.
  2. Once the sugar has dissolved, cover the pot and turn heat to high. Heat until the mixture reaches 300°F.
  3. Pour the mixture into a metal tray and add gold leaf for decoration. Let cool.
  4. Once the candy has hardened, break with a mallet and use the pieces to decorate your cupcakes. Enjoy your champagne rock candy!

Recipe 6/6

Crescent Dippers

30 minutes

Easy

1 serving

Ingredients:

Directions:

  1. Preheat the oven to 300ºF.
  2. Use your crescent roll dough to create your desired number shapes (e.g. “2024”). You can use a stencil or cut the dough into strips and fold it to create each number.
  3. Bake 20 minutes or until golden brown.
  4. Pour your melted dark chocolate into a bowl.
  5. Pipe three melted white candy circles into the bowl, placing the smallest one in the center of the bowl, and the two bigger ones around it.
  6. Drag a toothpick through to join a corner of the largest white chocolate circle with a corner of the smallest one.
  7. Repeat step five going around the bowl, creating a flower shape.
  8. Dust your crescent numbers with powdered sugar, and serve with the melted chocolate dip!

 

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