Delicious doesn’t have to mean difficult!

Festive season cooking is stressful. 

Deciding on who has to cook what is stressful.

So we want to make it super easy this year by sharing 5 easy and very delicious recipes for your Christmas table.

Who said delicious has to be difficult? 

1. Nutella + Eggs + Flour = Fudgy 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, then cool on a wire rack until room temperature. Frost with ½ cup Nutella, and serve.

2. Heavy Cream + Chocolate Chips + Caramel = Chocolate Pudding with Whipped Cream and Caramel Sauce

Serves 6 to 8

Recipe by Lindsay Hunt

Cook 2 cups chocolate chips and 1½ cups water over medium heat in a saucepan until the chocolate is melted. Beat on high for 10 to 15 minutes with an electric hand mixer until a fluffy mousse comes together. Scoop into a serving bowl, then top with 2 cups whipped cream, drizzle with caramel sauce, and sprinkle with more chocolate chips.

3. Apples + Puff Pastry + Dulce de Leche = Caramel Apple Tart

Caramel Apple Tart

Serves 4 to 6

Recipe by Lindsay Hunt

Unroll one 9-oz. sheet puff pastry and roll to make 10-inch square. Use a knife to lightly score a 1-in. border all around the edges of the pastry. Use a fork to prick holes all over the center of the pastry. Spread the middle of the dough with ½ cup dulce de leche and then layer on 2 thinly sliced apples. Bake in a 400º F oven, until the pastry is golden brown and flaky and the apples are tender, 20 to 25 minutes. Serve hot.

4. Sweetened Condensed Milk + Heavy Cream + Instant Espresso = Coffee Mousse

Serves 6 to 8

Recipe by Lindsay Hunt

Cook 1 tablespoon instant espresso and one 14-oz. can of sweetened condensed milk in a small pot over medium-low heat until combined, 3 to 5 minutes. Refrigerate for 30 minutes, then add 1 pint heavy cream and beat with an electric mixer on high until soft peaks form, 8 to 10 minutes. Sprinkle with more instant espresso, if you want.

PRO TIP: You can freeze this mixture to make soft serve ice cream.

5. Ginger biscuits + Lemon Curd + Heavy Cream = 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.