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I need an amazing dessert recipe for the holidays?

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They are all set with cookies- any amazing recipes for a cake, pie or other dessert that will wow the guests?

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  1. The Barefoot Contessa's cheesecake is a beautiful and excellent dessert and not hugely complicated to make. The recipe is posted on the Food Network website.

    1. Here's a link to a super easy recipe from Paula Deen's "The Lady & Sons Just Desserts." I've posted this before. People who've had this cake have reminded me of it years later, saying it was the best thing they ever tasted. The recipe says that it yields 12 servings. I get many more servings than that because I cut it into smaller squares. You really don't want a big piece of this cake because it's super sweet. Besides, folks can (and do) always come back for seconds.

      Link: http://www.carolinacountry.com/Cookin...

      2 Replies
      1. re: Deenso

        thanks for sharing the link. this recipe will make a great cake for my brother's bday (he loves coconut).

        1. re: Deenso

          Funny, my SIL is making this for Christmas dinner and has for several years apparently. I was asked to bring a dessert also and I am making a Giandua (sp.?) mousse cake (I think from Epi) that has nutella, bittersweet and milk chocolate and hazelnut butter...it is very rich, not difficult to make and impressive as hell. I usually make this for Valentine's day.

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          Amuse Bouches

          I have this distinction in my mind between regular "wow" desserts and desserts that strike me as holiday "wow" desserts. I was trying to figure out the difference, and I think most of desserts I think of as holidayish have booze.

          That said, I think a trifle is a lovely holidayish wow dessert. You can serve it in a beautiful glass bowl to show the layers, it can be made ahead, it travels reasonably well and it can incorporate booze. Our family's standard recipe is sliced poundcake spread with raspberry jam and sprinkled (soaked) with sherry, layered with peaches (canned is OK for this), walnuts and custard. But epicurious has some wonderful looking ones, including a pistachio and rhubarb trifle, a raspberry,white chocolate and almond trifle, and a cranberry cognac trifle.

          1 Reply
          1. re: Amuse Bouches

            Epicurious also has a fabulous recipe for an Eggnog Tiramisu Trifle, the presentation with chocolate leaves is spectacular.

          2. The recipe linked below for tiramisu is out-of-this world good, and it's easy, to boot!

            Link: http://www.tantemarie.com/recipes/des...

            1. My dinner is strictly adults and I have just pulled the chocolate pound cake I posted a recipe for a few months ago, out of the oven. It keeps a long time, is very rich and thinly sliced with a glass of port is just about a perfect dessert. I can repost if you are interested. It can be made up to a week in advance.

              1 Reply
              1. re: Candy

                Candy, could you please re-post the recipe for the chocolate pound cake? It sounds delicious.

              2. I've done the white chocolate mousse from Silver Palate Good Times cookbook with really good results.

                1. I really like the cranberry lime tart at epicurious. I also like using the cranberry linzertorte recipe.

                  Link: http://www.epicurious.com/recipes/rec...

                  1. You might consider Epi's Double Chocolate Layer Cake, link below...it pretty much blows everyone's mind...you don't HAVE to use Callebaut chocolate for it...I've used Ghirardelli many times to make this exquisite cake and have never had any problems. This recipe makes a BIG cake! The ganache frosting is like butter in your mouth.

                    Link: http://www.epicurious.com/recipes/rec...

                    1 Reply
                    1. re: Val

                      I make this cake for all special occasions, and get repeated requests for it. I even won a baking contest with it! It is absolutely wonderful-so moist with the best chocolate flavor. But I really think it's the ganache frosting-everyone is always so impressed by it, even though it's the easiest part of the recipe. This cake is a definite hit wherever it goes!

                    2. The pumpkin cheesecake with caramel swirl topping from epic. is just great. Everyone always wonders where I bought this cheesecake. It looks wonderful and tastes even better. Most of it is done the day before
                      which is even better when doing a Holiday meal. I make it just as the recipe says, except I don't pipe the sour cream on top---I just don't think it need that much gilding! I'd link it for you if I knew how--I'm going to learn to do that soon. Again, it's the pumpkin cheese cake with caramel swirl from epi.

                      1. i don't know about you, but after seeing petradish's photo of the nigella clementine cake (see recent post), i'm definitely making that.

                        find the recipe in her "how to cook" book or online at nigella.com.

                        1. I'm a neophyte photo poster, but I hope this is the link to a pic of the dessert I am making for Christmas Eve. It is a Martha Stewart recipe from 2002, not sure if it's on her site or not.

                          The dome is made w/ sponge cake, and the filling is whipped cream w/ bits of nut, heath bar, and raspberries. I suppose a purist could make their own toffee instead of the candy bar.

                          Image: http://i29.photobucket.com/albums/c28...

                          1. Maybe it's because I love pastry more than cake, maybe it's the ease factor, but my go-to desserts for splash at the hollidays are always cream-puff-based. I pipe cream puffs in ring, bake it off, then fill with pastry cream or whipped cream, or both (either blended or one on top of the other), then drizzle the top with chocolate gananche. Or I make a big croquembouche or a bunch of little mini-croquembouche (just four tiny puffs, three as the base and one on top). Or I fill individual puffs with ice cream, then plate with whatever feels right - caramel sauce, fruit compote, chocolate sauce. Any of these looks like a lot of work, but isn't really, and the puffs can be baked ahead and freshened in the oven before filling. And they all taste great.

                            Link: http://seasonalcook.blogspot.com