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11-17-2020 12:41 PM - edited 11-17-2020 12:41 PM
What is your favorite(s) Holiday dessert? No limit on favorites. Recipes are welcome also. Please and thank you.
11-17-2020 12:44 PM
Sachertorte
11-17-2020 12:49 PM
Pumpkin pie with real whipped cream, and for Christmas a Yule Log cake.
11-17-2020 12:51 PM
Pumpkin 🎃 pie 🥧
Cheesecake
Tiramisu
11-17-2020 01:05 PM
For Thanksgiving: Pumpkin Pie!! I also always make some decorated Sugar Cookies (to justify my huge collection of cookie cutters/sprinkles!).
For our neighborhood's Luminaries (open house): decorated Sugar Cookies, a
Bundt Cake, Frosted Brownies (with holiday sprinkles) and Monster Bars (with holiday colored M & M's).
For Christmas: Peppernuts, decorated Sugar Cookies, an Eggnog Bundt Cake.
11-17-2020 01:05 PM
For Thanksgiving - pecan pie!
11-17-2020 01:05 PM - edited 11-20-2020 04:12 PM
Thanksgiving- Pumpkin Pie, Coconut Custard, Cheesecake, and of course a fruitcake for those who like a slice.
Christmas- Cucidati Sicilian Cookies...anybody? Cheesecake, and of course a fruitcake for those who like a slice.
11-17-2020 01:19 PM
For Thanksgiving - Pumpkin and/or Apple Pie
For Christmas - Cheesecake, Friendly's Jubilee Roll, Holiday Cookies
11-17-2020 01:27 PM - edited 11-17-2020 02:19 PM
For Christmas:
Gingerbread & Lemon Curd Trifle with Blackberry Sauce
Chef Bobby Flay
Prep Time: 20 mins Total Time: 50 mins Servings: 8
For Gingerbread Cake
nonstick vegetable oil cooking spray
3 cups all-purpose flour
2 Tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
½ teaspoon ground nutmeg
1/4 teaspoon salt
3 Tablespoons minced crystallized ginger
10 Tablespoons unsalted butter, room temperature
1 cup packed golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 ½ teaspoons grated lemon peel
For Lemon Curd Filling
2 (11 ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
For Blackberry Sauce
2 pints fresh blackberries or 2 pints frozen blackberries, thawed
1/4 cup sugar
1 pinch salt
2 Tablespoons raspberry liqueur, such as Framboise
1 Tablespoon fresh squeezed lemon juice
Gingerbread:
Position rack in center of oven and preheat to 350 degrees F. Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper.
Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger.
Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan.
Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes.
Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
Blackberry Sauce:
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a coarse strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.
To assemble:
Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream.
Cover and refrigerate for at least 4 hours or overnight before serving.
Mrs. G's notes: Make sure to strain the raspberry sauce.
Make this a few days in advance. The flavors meld and get better and better with time.
11-17-2020 01:31 PM
Thank you @IamMrsG. I’m going to make your recipe and it sounds delicious.
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