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Christmas dessert

Hi Hounds -

I'm invited to my sister-in-law's place for Christmas this year. She's asked me to bring dessert items (she is already making pizzelles, and their mother is bringing cookies).

Any idea of what I could make? I'll have to bake on Saturday for Monday, so time is a concern. I'm a decent baker, but am by no means a master.

All recommendations and recipes would be most welcome!

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  1. There's a chocolate covered gingerbread cake on epicurious. I made it last year, everyone loved it. Nice change from cookies and candy. Not too involved. Have fun!

    1. I am making egg nog cake.
      I'm just making it up as I go.. probably will use a vanilla cake mix and use two yolks for one of the whole eggs and substitute some rum for some of the liquid and then add nutmeg.
      Not sure about the frosting yet...
      P

      1. My go-to dessert for a large crowd is a traditional English trifle.

        The day before serving, in a pretty clear glass bowl, layer in order:

        Pound cake slices lightly brushed with rum and spread with good raspberry jam

        scratch vanilla custard (though Mom & Gram used Bird's instant)

        thickly whipped heavy cream (vailla-and-sugared)

        Repeat layers at least 3 times

        Just before serving top with toasted sliced or slivered almonds poked vertically into the top of the whipped cream.

        Serve in punch bowl cups (I collect odd ones from flea markets) to ensure small portions; rich!

        1. I made this chocolate cranberry torte from epicurious last year:
          http://www.epicurious.com/recipes/rec...

          It turned out great even though I was afraid I overbaked it a bit (hard to use someone else's oven!) A little went a long ways, and it was still moist and tasted good days later. I think making it ahead would be no problem. Also, the garnish made it look extra Christmas-y.

          We used some of the leftover Chambord in pink grapefruit mimosas. Yum.

          1. I'm making this deep dark chocolate cheesecake from Bon Appetit. You can make it up to three days in advanced:

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