New Year's Eve Desserts


Chocolate Fruit Dip, recipe provided below (adapted from Cooking Classy)


  • 1 cup heavy cream
  • 1 cup powdered sugar, divided
  • 1 (8 oz) pkg cream cheese, softened
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp vanilla extract


  • In a mixing bowl using an electric hand mixer, whip heavy cream until soft peaks form, addw 2 Tbsp of the powdered sugar and whip until nearly stiff peaks form. Set aside.
  • In a separate mixing bowl whip together cream cheese, 1/4 cup + 2 Tbsp of the powdered sugar, the cocoa powder and vanilla extract until smooth. Mix in whipped cream mixture and remaining 1/2 cup powdered sugar. Chill until ready to serve. Serve with strawberries, bananas or raspberries.

Italian Cream Puffs with Custard Filling, a portion of the recipe provided below. For the full recipe  visit Eats Well with Others.

For the pastry

  • 2¾ cups unbleached AP flour
  • ⅛ tsp salt
  • ½ tsp baking soda
  • 2 cups water
  • 9½ tbsp butter
  • 6 large eggs

For the custard

  • 1 cup sugar
  • ½ cup flour
  • ¼ tsp salt
  • 3 cups whole milk
  • 4 egg yolks
  • 3 tbsp unsalted butter
  • 1½ tsp vanilla extract
  • 1 tbsp rum

Kit Kat Fudge, recipe provided below (adapted from Crazy for Crust)


  • 3 cups semi-sweet or milk chocolate chips
  • 1 (14 ounce) can sweetened condensed milk (I use fat-free)
  • 1 teaspoon vanilla extract
  • 10-12 Fun Size Kit Kat Bars, broken into sticks


  • Line a 8x8” pan with foil and spray with cooking spray.
  • Melt chocolate and sweetened condensed milk in a medium saucepan over medium-low heat. Stir constantly until the chocolate is melted and smooth. Turn off the heat and quickly stir in vanilla extract. Pour and spread into pan.
  • Working quickly, press each Kit Kat stick into the top of the fudge. Let the fudge cool to room temperature on the counter, then chill to set.