Perfect holiday party finger foods

It’s the time of year for parties. I know that means different things to different people. Naturally, my thoughts always turn to food. I’m always on the lookout for some new bite-sized finger foods.

Today, I have found a couple of sweets that are perfect for any holiday party. The first is Orange-Ginger Cheesecake Bars. They have a great balance of sweet and savory. The second can be used for breakfast or dessert, Mini Chocolate Danish. So gather up your ingredients, and Let’s head to the kitchen!

Orange-Ginger Cheesecake Bars

3 cups finely ground gingersnap cookies

2 1/3 cups sugar, divided

4 1/2 tablespoons butter, melted

2 tablespoons lightly packed orange zest, divided

4 (8-ounce) packages cream cheese, softened

1/4 cup all-purpose flour

1 tablespoon vanilla bean paste

1/2 teaspoon kosher salt

5 large eggs, room temperature

1 cup sour cream, room temperature

1/3 cup heavy cream, room temperature

Garnish: chopped crystalized ginger, orange zest curls

Preheat oven to 350℉. Line a 13x9-inch baking pan with foil, letting excess extend over sides of pan. Spray bottom with baking spray with flour.

In  a large bowl, stir together ground gingersnaps, 1/3 cup sugar, melted butter, and 1 tablespoon orange zest. Firmly press mixture into bottom of prepared pan.

Bake until fragrant and set, 10 to 15 minutes. Let cool slightly in pan on a wire rack. Position over rack in bottom third of oven. Reduce oven temperature to 325℉.

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape the sides of the bowl. Add flour, vanilla bean paste, salt, remaining 2 cups of sugar, and remaining 1 tablespoon orange zest; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape the sides of the bowl.

Spray sides of prepared pan with baking spray with flour. Pour cream cheese mixture onto prepared crust, spreading into an even ayer with a small offset spatula.

Bake until edges are set, top looks dry, and center is almost set, 45 to 55 minutes. Let cool completely on a wire rack. Cover and refrigerate overnight.

Using excess foil and handles, remove from pan. Using a hot dry knife, cut into bars. Garnish if desired.

Mini Chocolate Danish

1 (17.3 ounce) package frozen puff pastry, thawed (2 sheets)

1 large egg, lightly beaten

4 ounces cream cheese, softened

1 tablespoon butter, softened

3 tablespoons granulated sugar

1 egg yolk, room temperature

1 teaspoon vanilla extract

1 1/2 tablespoons all-purpose flour

1/4 teaspoon kosher salt

2 ounces bittersweet chocolate, melted, plus more for drizzling

Confectioners' sugar

36 small raspberries

Preheat oven to 400℉. Line a baking sheet with parchment paper.

Gently unfold 1 puff pastry sheet, and place on a lightly floured surface. Trim edges to create a 9-inch square. Cut into 9 (3-inch) squares.

Fold 1 square in half to form a triangle, with the fold toward you. Using a sharp paring knife and starting 1/4 inch from the right side of triangle, cut from base of triangle to 1/4 inch below top point. Starting 1/4 inch from left side, cut from base of triangle 1/2 inch below previous cut. Unfold square; brush with egg. Fold cut left side over center, and place point in line with opposite inside point. Place on prepared pan. Repeat with remaining squares, placing at least 1 inch apart on prepared pan. Refrigerate until firm 15 to 20 minutes. Repeat with remaining puff pastry.

In a medium bowl, whisk together cream cheese and butter until smooth. Whisk in granulated sugar, egg yolk, and vanilla. Whisk in flour and salt until smooth. Whisk in melted chocolate. Spoon filling into center of each puff pastry (a little less that 1 tablespoon each), making sure to keep as much as possible off outside edges.

Bake until puffed and deep golden brown, 15 to 20 minutes. Let cool on pans for 5 minutes. Remove from pans and let cool completely on wire racks. Before serving, drizzle with melted chocolate and dust with

confectioners' sugar. Top each Danish with 2 small raspberries.

These sweet treats are a perfect way to end your evening. Next time, I am going to take you on a trip to make some different kinds of pies. They are very savory and comforting.