a little naughty

It’s hard being good when holiday sweets and treats seem to appear at every turn. We know we shouldn’t, but don’t we all want to indulge just a bit?  

If you are hosting this season why not pass on the usual array of baked goods and offer up a sweet surprise instead.  Something magical happens when our favorites are served in petite portions. Better yet when those are passed on a tray.

At the party store I discovered these fabulous clear plastic cubes that hold precisely two-ounces. Next to them were these teeny silver spoons. In an instant I had the perfect dish for one of my all-time favorite holiday desserts. And the best part it will be served in miniature.

I adore peppermint sundaes. But anyone who has ever tried to serve ice cream to a crowd knows it can be a challenge. The key is to prep all of the components well in advance so that you can assemble these tiny tastes in mere minutes. Here’s my recipe for miniature peppermint sundaes.

Trader Joe’s Candy Cane Joe-Joe’s are a must. Be forewarned these cookies literally fly off the shelves, and when they are gone, they are gone.

Place the peppermint cookies in a large Ziploc bag and seal. With a Wooden spoon break the cookies into large crumbles. Set aside. This can be done a day in advance.

Strategically placed by the checkout was a pyramid of this tinned peppermint bark, so I popped one into my cart.

Roughly chop the peppermint bark. Place in a small Ziploc bag and set aside. This too can be done in advance.

In southern Ohio, our very own Graeters produces a limited quantity of their peppermint stick ice cream. After Thanksgiving I always pick up a few pints, because these too go fast.

Here’s an entertaining ice cream trick. Place a small rimmed metal baking sheet in the freezer and let it get very chilly. Using a small ice cream scoop, spoon out 24 small scoops of ice cream onto the chilled tray. Cover with plastic wrap and immediately return to the freezer. This can be done a few hours ahead of time.

Place a spoonful of cookie crumbles in each small dish. If done earlier in the day, cover the dishes with a sheet of plastic wrap.

Right before serving, warm the hot fudge sauce in the microwave on 50% power just until it turns to liquid, taking care to stir so that it does not burn or boil. (Here's my recipe, but one from a jar is perfectly fine.)

Place one small scoop of ice cream on top of the cookie crumbles.

Drizzle with hot fudge sauce.

Sprinkle with chopped peppermint bark. Pop in a miniature spoon and pass immediately.

This time of year we all know the best gifts come in small packages!