15 quick and

easy holiday
desserts

written by:
Danielle, creator of
Went Here 8 This
 Hi Guys!
I’m Danielle, the author
behind the Went Here 8
CONTENTS
This food blog and lover 1 Pumpkin Cheesecake Cookies
of all things food. 2 Pecan Pie Bars
3 Peanut Butter Fudge Balls
4 Gingerbread Cookies
I believe in making desserts easy. I’m not much of a baker
myself, and tend to shy away from those overly complex 5 Pumpkin Cheesecake Balls
desserts. Baking is just not my bag, baby. LOL! And yes, 6 Mexican Wedding Balls
sometimes I laugh at my own jokes – someone has to…
7 Candied Pecans
Around the holidays, we all get inundated with parties and
dinners and gift buying, so I thought I’d save you some time 8 Oreo Balls
with these super simple, quick and easy holiday treats. 9 Eggnog Cookies
This cookbook contains a few recipes from my blog, as well
10 Candied Orange Peels
as some recipes not yet on the blog!
11 Peppermint Cheesecake Bars

I hope you enjoy this free cookbook! 12 Pumpkin Pie Bars

- Danielle 13 Cranberry Ginger White Chocolate

Cookies
14 Eggnog Cheesecake Bars
For more recipes, please visit Went Here 8 This 15 Pumpkin Bread
www.wenthere8this.com 1
Pumpkin Cheesecake Cookies

Cookie Batter: 1/2 tsp. salt

1 1/2 cups flour 1 tbsp. pumpkin pie spice
1/2 cup pumpkin puree Cream Cheese Filling:
1 egg 4 oz. cream cheese, softened
1/2 cup brown sugar 1 tsp. vanilla extract
1/2 cup granulated sugar 1/8 cup sugar
1 tsp. vanilla extract

Cream Cheese Filling:

1. Whip the cream cheese, vanilla extract and sugar. Set aside
(keep refrigerated).
Cookie Batter:
1. Mix the dry ingredients.
2. Cream the butter and sugars. Add the egg and vanilla and
beat on high speed for about 1 minute.
3. Mix in the dry ingredients. Refrigerate for 3 hours, or
overnight.
4. Preheat the oven to 350 degrees.
5. Take about 1 tablespoon of cookie dough and flatten it into a
pancake shape. Place 2 teaspoons of the cream cheese
filling on top. Place another cookie dough pancake on top
and seal the edges. Roll into a ball. OPTIONAL: Roll the
cookie dough ball in granulated sugar.
6. Place on a baking sheet and bake 10-15 minutes, or until
cookies just start to crack on top.
7. Remove and let cool for 5 minutes on the baking sheet.
Place on a wire rack to finish cooling.
Stuffed with delicious sweetened cream cheese, these cookies
are always a hit! 2
Pecan Pie Bars
Shortbread: Pecan Pie Topping:
1 cups flour 2 cups pecan halves or pieces
1/2 cup sugar 2 tbsp. whipping cream
2 sticks cold butter, cut in pieces 1 stick salted butter
1/2 tsp. vanilla extract 1 cup brown sugar
1/2 tsp. salt 1/3 cup corn syrup
1/2 tsp. vanilla extract
1 tbsp. maple syrup

Shortbread:
1. Preheat the oven to 350 degrees. Line an 8x8 (9x9 would
also work) pan with parchment paper.
2. Combine flour, sugar and salt in a food processor. Add in the
butter, one piece at a time, pulsing until a dough forms. Add
the vanilla extract and mix.
3. Press the dough into the lined pan. Bake for 15-17 minutes.
Pecan Pie Topping:
1. Combine all the pecan pie filling ingredients in a saucepan
and heat until bubbling. Pour mixture on top of HOT
shortbread.
2. Return to the oven and bake another 15 minutes. Remove
from oven and let cool.
3. Once cool, remove from the baking dish, remove parchment
paper, and slice into bars. Can be stored in an airtight
container. I recommend keeping them in the fridge so they
don't melt.
Ooey, gooey pecan pie filling baked with rich buttery shortbread
– does it get any better??
3
Salted Toffee Peanut Butter Fudge Balls

1 cup granulated sugar 1/2 cup toffee chips

1 cup dark brown sugar 1 tsp. coarse sea salt (or more)

1 cup creamy peanut butter Dipping chocolate (optional)

1 tsp. pure vanilla extract

1. Line an 8x8 baking dish with parchment or wax paper.

2. Add the cream, sugar and brown sugar to a sauce pan and
bring to a boil.

3. Cook for 2 minutes, remove from heat and add the vanilla
extract and peanut butter. Stir until smooth.

4. Pour mixture into the lined baking dish and sprinkle with the
sea salt.

5. Let set for about 1 hour, or until mostly cooled.

6. Cut the fudge in 1 inch pieces and roll into balls.

7. Melt the dipping chocolate and roll the balls in the

chocolate. If you don't want to roll the entire fudge ball in
chocolate, drizzle the top with chocolate.

8. Refrigerate until the chocolate hardens. Store the fudge in

the refrigerator.
This fudge is so simple to make and another wonderful gift idea.
Dip it, drizzle it, or eat it by itself!
4
Gingerbread Cookies
1/2 cup butter, softened 1 1/2 tsp. ground ginger
1/2 cup brown sugar 1 tsp. ground cloves
1 egg, plus 1 yolk 1 1/2 tsp. ground cinnamon
1/8 cup molasses 1 tsp. nutmeg
1 1/4 cups flour 1/4 tsp. allspice
1 tsp. baking soda 1/4 cup sugar (for rolling)
1/2 tsp. salt

1. Combine dry ingredients and set aside.

2. Cream the butter and brown sugar, then add the egg, egg
yolk and molasses. Beat for 1 minute.

3. Add dry ingredients and mix until fully combined. Refrigerate

for 3 hours or overnight.

4. Preheat the oven to 375 degrees.

5. Roll into 1" balls and roll in granulated sugar.

6. Place 2 " apart on a baking sheet and lightly flatten.

7. Bake for 8-10 minutes.

8. Let cool 5 minutes on baking sheet then transfer to rack to

finish cooling.

Soft and chewy, these Gingerbread cookies will fill you with that
holiday feeling! 5
No-Bake Pumpkin Cheesecake Balls

1 package cream cheese, 1 tsp. pumpkin pie spice

softened (8 oz.) 4-5 tbsp. powdered sugar
½ cup pumpkin puree 1/2 package white chocolate
1/2 cup crushed graham chips
crackers 1 1/2 tbsp. coconut oil

1. Combine cream cheese, pumpkin puree, graham crackers,

pumpkin pie spice and powdered sugar.

2. Refrigerate for AT LEAST 1 hour.

3. Shape into 1" (1 tsp. sized) balls, place on wax paper and
freeze until solid (1-2 hours).

4. Combine white chocolate chips and coconut oil in microwave

safe bowl. Microwave in 30 second increments until fully
melted.

5. Using tongs, dip each ball into the melted chocolate and
place back on wax paper. Refrigerate to set fully.

With only 5 ingredients, these no-bake pumpkin cheesecake balls

are an easy to make party pleaser!
6
Mexican Wedding Balls (Cookies)

1 cup unsalted butter, softened 1/2 tsp. salt

1/2 cup powdered sugar, plus 1 cup pecans, chopped and

1/4 cup for rolling toasted

1 tsp. vanilla extract

2 cups flour

1. Preheat the oven to 350 degrees.

2. Cream the butter, 1/2 cup of the sugar and vanilla until fluffy;
about 3 minutes.
3. Add the flour and salt, mixing in slowly. Stir in the pecans.
4. Roll the dough into 1 1/2 inch balls and place on a baking
sheet.
5. Bake for 15-20 minutes, or until the bottom is lightly
browned. Cool for 5 minutes.
6. Place the 1/4 cup of powdered sugar in a covered container.
Add the cookies, a few at a time, cover, and shake to coat
with the powdered sugar. Remove and place on a wire rack
to finish cooling.
7. Store in an airtight container.

Shortbread cookies with pecans rolled in balls and dipped in

powdered sugar – YUM! 7
Candied Pecans

1 tbsp. cinnamon 1/2 cup brown sugar

1 tsp. salt 1 egg white, whisked

1/8 tsp. cayenne 1/2 tsp. vanilla

12 oz. halved pecans

1/2 cup sugar

1. Preheat the oven to 300 degrees and cover a large baking

sheet with parchment paper.

2. Whip the egg whites and vanilla until they become foamy.

3. Coat the pecans with the egg white mixture.

4. Combine all other ingredients in a separate bowl and mix

well.

5. Add the dry ingredients to the pecans and mix, making sure
the pecans are coated evenly.

6. Pour the pecans on the baking sheet and arrange them in a

single layer.

7. Bake for 30 minutes, stirring halfway through.

8. Remove and let cool. Eat away!

Cinnamon and sugar roasted pecans are the perfect holiday treat
– or gift! 8
No-Bake Oreo Balls

1/2 package of regular Oreo ½ cup powdered sugar for

Cookies coating

1/2 package one third less fat

cream cheese, softened

1. Crush the Oreos in a bowl into fine crumbs.

2. Mix in the cream cheese until it become like a dough. I

find it easiest to do this with my hands.

3. Roll into 1 1/2 inch balls and place on a lined baking

sheet or plate. Place in the freezer for 20 minutes.

4. Pour the powdered sugar in a covered bowl. Add the

Oreo balls (in batches) to the bowl, cover and shake to
coat.

5. Store in the fridge until ready to serve.

Need a quick dessert that everyone will love? This is it – nothing

like Oreos and cream cheese!
9
Fluffy Eggnog Drop Cookies
1 1/2 cups flour 1 tsp. baking soda
1/2 cup shortening 1/2 tsp. salt
1/2 cup brown sugar 1 egg
1 tsp. rum extract 1/2 cup eggnog
1/2 tsp. cinnamon Sugar, cinnamon and nutmeg
3/4 tsp. nutmeg for rolling cookies
1/4 tsp. ginger

1. Cream the shortening and sugar.

2. Add the rum extract and egg and beat for 1 minute.
3. Add eggnog and beat for 30 seconds.
4. Combine the dry ingredients in a separate bowl and mix
together.
5. Combine wet and dry ingredients and mix until flour no
longer streaks through.
6. Chill for 3 hours or overnight.
7. Preheat oven to 375 degrees.
8. Combine 1/4 cup sugar, 1/2 tsp. cinnamon and 1/2 tsp.
nutmeg in a shallow bowl.
9. Drop about 1 tbsp. of dough 2" apart on a baking sheet.
10. Bake for 8-10 minutes and let cool on the baking sheet for 5
minutes. Place cookies on a wire rack to finish cooling.

Super light and fluffy, the eggnog gives these cookies an

awesome holiday flavor, perfect for parties! 10
Candied Orange Peels

2 cups sliced orange peels Water, to cover

2 cups granulated sugar

1. Slice the orange peels into strips or bite sized prices.

2. Add the orange slices and 1 cup of the sugar to a
saucepan and cover with water.
3. Stir to dissolve the sugar and bring to a boil.
4. Cover and let simmer for about an hour.
5. Once they are done cooking, drain them thoroughly. I
typically let them sit for about 10 minutes to ensure all
the water has drained off.
6. Spread the drained orange peel on a sheet of tin foil,
large enough so all peels can be laid flat.
7. Cover all the peels with the remaining cup of sugar,
wrap up and let sit for one day.
8. Unwrap the peel and spread them evenly across the
tin foil. At this point, you have a couple choices. You
can leave them as they are, or sprinkle a little more
sugar on them. Use about 1/4 cup of sugar and
sprinkle it over the orange peels.
9. Let the orange peels sit for 1-2 days until they have
become firm and candied.
10. Place them in a jar or covered container and enjoy.

These Candied Orange Peels are a great way to re-purpose those Variation: Dip these guys in chocolate. Melt a bit of semi-
orange peels, and make an awesome gift idea! sweet chocolate baking chips, and dip the orange peels 11
in. Lay flat on parchment or waxed paper to dry and enjoy!
Peppermint Cheesecake Bars

2-8 oz. packages of cream Candy canes for garnish

cheese (softened) Oreo Crust:
3/4 cup sugar 22 Oreo cookies
1 tsp. peppermint extract 4 tbsp. melted butter
2 crushed candy canes
5 drops red food coloring
(optional)

1. Mix the cream cheese and sugar with a mixer. Add the
peppermint extract and crushed candy canes.
2. Pour 1/4 of the mixture in a separate bowl. Add the red food
coloring. Set aside. (optional)
3. Pour the cream cheese batter over the Oreo crust. Pour the
remaining dyed batter over the top and swirl with a knife.
(optional)
4. Garnish with additional crushed candy cane pieces.
5. Refrigerate overnight, or until firm. Serve with whipped
cream.
Oreo Crust:
1. Use a food processor to crush the Oreos. Add the melted
butter.
2. Press the "dough" into a parchment paper lined 9x13" baking
pan.
NOTE: Using the red food coloring is optional. It does not change
the flavor in any way.
VARIATION: For extra crunch, bake the Oreo crust in a 375
degree oven for 8 minutes. Let cool before adding the filling.

Cheesecake and peppermint and Oreos, Oh My! 12

Pumpkin Pie Bars

Shortbread Crust: 1 tsp. pumpkin pie spice

3/4 cup flour 1 egg, plus 1 yolk
1/4 cup sugar 1/2 tsp. salt
1 stick unsalted butter, cold and 3/4 cup brown sugar
cut in pieces Pecan Topping:
1/4 tsp. vanilla extract 1 cup pecans, chopped
1/4 tsp. salt 1/2 cup brown sugar
Pumpkin Filling: 3 tbsp. butter
2 cups pumpkin puree (or 1 can) 1/4 tsp. salt
1 cup cream 1 tbsp. maple syrup
Shortbread Crust:
1. Preheat oven to 350 degrees. Combine ingredients in a food
processor, adding butter one piece at a time until a dough
forms.
2. Press dough into an 8x8 parchment lined baking dish. Bake
for 10 minutes.
Pecan Topping
1. Heat pecans, brown sugar, butter, salt and maple syrup in a
sauce pan over medium heat until butter is fully melted and
sugar starts to caramelize; about 5-10 minutes.
Pumpkin Pie Filling:
1. Combine all ingredients in a bowl and mix well, ensuring there
are no lumps.
2. Pour mixture on top of the HOT shortbread crust and bake for
30 minutes.
3. Pour pecan topping on top, return to oven and bake another
10-20 minutes, or until middle is no longer jiggling. Remove
A twist on classic pumpkin pie, it’s the pecan topping that really and let cool fully. Refrigerate 3 hours or overnight. Remove
puts these bars over the top! from pan and slice into bars. Serve with whipped cream13if
desired.
Cranberry Ginger White Chocolate Cookies

2 cups flour 1 tsp. vanilla

1 tsp. baking powder 1 egg, plus one yolk
1 tsp. salt 1/4 cup dried cranberries,
1/2 cup unsalted butter, chopped
softened 1/4 cup candied ginger, chopped
1/4 cup shortening 1/4 to 1/2 cup white chocolate
1 cup sugar chips

1. Cream the butter, shortening and sugar.

2. Add the eggs and vanilla and beat for one minute.

3. Add the flour, salt and baking powder and mix well.

4. Add the cranberries, ginger and white chocolate chips.

5. Place half the dough on 24" of plastic wrap and roll into a log
about 2" thick. Do the same with the other half. Refrigerate
for 3 hours or overnight.

6. Preheat the oven to 375 degrees. Unwrap the dough and

slice into pieces about 1/4" thick and place 2" apart on a
baking sheet.

7. Bake for 10 minutes. Let cool for 5 minutes on the baking

sheet then transfer to a rack to finish cooling.

Candied ginger gives these cookies an extra boost of flavor!

14
Eggnog Cheesecake Bars
Cheesecake: 1/2 tsp. nutmeg
2-8 oz. packages cream cheese, 1 tsp. rum extract
softened 4 tbsp. flour
3/4 cup eggnog (full fat) Crust:
3/4 cup sugar 1 1/2 cups crushed gingersnaps
2 eggs 4 tbsp. melted butter

Gingerbread Crust:
1. Preheat oven to 350 degrees. Combine the crushed
gingersnaps and melted butter in a bowl and mix well until a
dough forms.
2. Line an 8x8 pan with parchment paper and press the crust
firmly in the bottom. Bake the crust for 10 minutes and let
cool fully.
Cheesecake Bars:
1. Combine the cream cheese and sugar in a bowl; beat for
about 1 minute.
2. Add the eggs, rum extract and nutmeg. Beat for another
minute.
3. Add the eggnog and flour and mix until thoroughly combined.
4. Pour the mixture over the gingersnap crust. Place the pan in
a larger pan filled with about 1-2 inches of water.
5. Bake at 350 degrees for 45-50 minutes, or until the center is
set. Let cool for one hour and then refrigerate for 3 hours or
overnight.
6. Slice the bars and garnish with fresh grated nutmeg and
whipped cream.
If you like eggnog you will LOVE these intensely rich cheesecake
bars – plus the gingersnap crust is YUM! 15
Pumpkin Cream Cheese Swirl Bread

Cream Cheese filling: 1 tsp. cinnamon

1-8 oz. package cream cheese, 1/4 tsp. nutmeg

softened ¼ tsp. ground ginger
1/4 cup sugar 1/2 tsp. salt
1 egg, beaten 1 cup canned pumpkin
Pumpkin bread: 1/2 cup unsalted butter, melted
1 3/4 cups flour 1 egg, beaten
1 1/2 cups sugar 1/3 cup water
1 tsp. baking soda

Cream Cheese Filling:

1. Beat the softened cream cheese, sugar and egg for 1-2
minutes, until fully combined. Set aside.
Pumpkin batter:
1. Preheat the oven to 350 degrees. Combine all the dry
ingredients. Add the pumpkin, butter, beaten egg and water
to dry ingredients and mix.
2. Grease and flour a 9x5 loaf pan. Add half the batter to the
loaf pan. Add the cream cheese filling. Pour the remaining
batter on top. With a knife, swirl the batter so the cream
cheese is swirled throughout.
3. Bake for 1 hour and 10 minutes, or until a toothpick comes
out clean. Remove and let cool for 10 minutes. Remove
from loaf pan and finish cooling on a wire baking rack.
Moist and delicious with a sweet cream cheese filling swirled
through out.
16
Recipe Index
I HOPE YOU ENJOYED THIS FREE COOKBOOK!

This is just a small sample of recipes I have shared on my blog, plus a few bonus recipes
that are not yet on the blog!

Please visit me at Went Here 8 This for more recipes!

www.wenthere8this.com
- Danielle

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