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Valued Contributor
Posts: 749
Registered: ‎11-09-2017

🍰🍪Favorite Holiday Dessert? Please

[ Edited ]

What is your favorite(s) Holiday dessert? No limit on favorites.  Recipes are welcome also. Please and thank you.

 

 

Honored Contributor
Posts: 18,776
Registered: ‎03-13-2010

Re: 🍰🍪Favorite Holiday Dessert? Please

Sachertorte

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Honored Contributor
Posts: 14,967
Registered: ‎05-23-2015

Re: 🍰🍪Favorite Holiday Dessert? Please

Pumpkin pie with real whipped cream, and for Christmas a Yule Log cake.

" You are entitled to your opinion. But you are not entitled to your own facts."
Daniel Patrick Moynihan
Esteemed Contributor
Posts: 7,630
Registered: ‎08-19-2014

Re: 🍰🍪Favorite Holiday Dessert? Please

Pumpkin 🎃 pie 🥧

Cheesecake

Tiramisu

Super Contributor
Posts: 462
Registered: ‎03-10-2010

Re: 🍰🍪Favorite Holiday Dessert? Please

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.

Respected Contributor
Posts: 3,054
Registered: ‎05-01-2020

Re: 🍰🍪Favorite Holiday Dessert? Please

For Thanksgiving - pecan pie!

Respected Contributor
Posts: 3,010
Registered: ‎06-08-2020

Re: 🍰🍪Favorite Holiday Dessert? Please

[ Edited ]

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.

Super Contributor
Posts: 433
Registered: ‎02-21-2012

Re: 🍰🍪Favorite Holiday Dessert? Please

For Thanksgiving - Pumpkin and/or Apple Pie

 

For Christmas - Cheesecake, Friendly's Jubilee Roll, Holiday Cookies

Respected Contributor
Posts: 4,010
Registered: ‎08-29-2010

Re: 🍰🍪Favorite Holiday Dessert? Please

[ Edited ]

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.

 

Lemon Curd Filling:
Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.

 

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.

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Valued Contributor
Posts: 749
Registered: ‎11-09-2017

Re: 🍰🍪Favorite Holiday Dessert? Please

Thank you @IamMrsG. I’m going to make your recipe and it sounds delicious.