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what are you making for dessert

What are you making for Xmas dessert? I usually make a cheesecake but i'm looking for something new....

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  1. Well, applie pie isn't new, but I'm going to be doing an Alton Brown recipe. He uses Apple Jack Brandy in lieu of water (same idea as the vodka pie crust) in the dough and then bakes it in a deep dish tart pan (so you can remove it from the pan and get a great looking presentation that is a breeze to slice).

    1. The Bacardi Rum Cake....crazy easy and always a big hit!

      1 Reply
      1. re: Janet from Richmond

        Very retro...but I applaud your choice!!! I remember how great that cake was!!!!

      2. maybe not new either but I am bringing a bunch of stuff...I'll be watching this thread as I am hosting New Year's Eve and we willl all be going out for dinner but coming home for dessert and drinks...

        pumpkin pie
        pecan pie
        oreo truffles
        peanutbutter balls
        cheesecake balls

        1. i don't celebrate X-mas, but i made these for Thanksgiving & everyone flipped over them...


          one thing about the tart - since i assume you're not gluten-free, you can either use your favorite tart crust in place of the one i made [it requires specialty flour], or replace the GF flour with conventional flour [AP or WW pastry].

          1. I'm making Pao de Lo - a Portuguese pound cake that will be sliced and drizzled with a lemony sauce, Pecan Pie Bars, Cappucino Brownies and Carrot Cake. My husband, at this moment is on a flight back from Portugal with two Bolo Rei (similar to Pannetone, but with more fruit and moister). Usually I make this, but since he was in the neighborhood... He is also bringing back natas (custard filled tarts) and other Portuguese pastries. And he is bringing as much portuguese butter - Mimosa - as would fit in his carry-on. Can't wait to see him, but also really looking forward to raiding his carry-on.

            2 Replies
            1. re: Mothership

              Funny! I saw a news story today here in the SF Bay Area about Bolo Rei! People in a small town in Portugal made the largest one ever! The anchor people were making dumb fruitcake jokes all during the story, but it looked pretty great.

              1. re: oakjoan

                OMG how funny. I am sorry I didn't catch that and yes - the "fruitcake joke" possibilities are endless. Actually, I am no fan of fruitcake, but bolo rei is nothing like it. The hubby arrived and dutiful husband that he is, everything in his carry-on was edible. He brought 2 bolo rei - from 2 different bakers and both are absolutely great. Big hunks of candied figs, pears and so forth on top and light and moist fruit-filled inside. He did manage to bring me my butter, my tarts, pastries and some Portuguese candies that I am a big fan of. He's a gem...

            2. "Bread pudding" made with a Trader Joe's pumpkin spice cake (the premade small bundt), 2.5 cups of Hood's Pumpkin Eggnog, and 2 eggs. I usually make a half-size recipe in a one-quart glass baking dish but sometimes individual ramekins. Served warm, with more eggnog as a "sauce". Nobody knows how simple it is to make!

              1. Tiramisu eggnog trifle--though it sounds just like tiramisu to me. What else is tiramisu but an eggnot trifle w/ savoiardi?

                Pumpkin layer cake w/ caramel cream cheese frosting

                assorted cookies: orange almond biscotti, molasses cookies, chocolate mint layer brownies, world peace cookies

                1 Reply
                1. re: chowser

                  Updating since I realized the tiramisu uses 12 egg yolks and I don't want all those egg whites lying around. I'm making an angel food cake which I haven't made in years. I think I'll do a cranberry orange rum simple syrup to pour over it and then serve dulce de leche on the side.

                2. Well, I've made dough for six or seven types of cookies and will be baking those.

                  I'm making a gingerbread-fruit salad cake, a sheet cake just topped with 10x sugar, for folks who like things plain.

                  I'm considering a Baked Alaska (feels like we're living inside one with all the ice and snow), and then probably a pie, maybe something with chocolate.

                  4 Replies
                  1. re: Steady Habits

                    maybe something with more "staying power" so perhaps- cake? I am considering a coconut and lemon layer cake, the 12 layer mocha cake featured in gourmet dec or the chocolate genoise/mousse cake in tartine's cookbook or just good o'fashioned chocolate cake with buttery frosting and ganache topping and some pralines?

                    mmm... it sounds awesome all around but which should i try?

                    we are having the traditional standing rib roast with veggies and taters. cookies and toffee as usual...

                    puzzeled.. and i can't wait!!

                    1. re: jeniyo

                      Not that you asked for my vote, jeniyo, but I'm casting mine for either the coconut/lemon layer cake or the mocha cake. Enthusiastically, I should add! :-)

                    2. re: Steady Habits

                      Sheesh! Steady Habits....how many people are coming to your Christmas dinner? If it's less than 30, you should immediately lie down and watch old movies on TV for the next several days. Come to think of it, if it's MORE than thirty, you should leave home and take the next flight to Cancun.

                      1. re: oakjoan

                        Don't I wish, joan. Though, could we make it Acapulco? ;-)

                        These are for Christmas Eve *and* Christmas Day. I'm not sure what the total body count will be, and I don't care much at this point. I want the classic flicks and the trip to Mexico, regardless. Please, joan? I can be packed and ready to go in an hour. As for the yuletide revelers, let them eat cake--Entenmann's!

                    3. Bread pudding made with panettone, with a brandy sauce perhaps, and whipped cream.

                      3 Replies
                      1. re: OCEllen

                        do you have a good recipie, there is a panettone floating around at work unopened and I might steal it and make dessert for the office...

                        1. re: geminigirl

                          Here is one recipe:


                          But basically just half and half, eggs, sugar, vanilla, a touch of cinnamon and buttered slightly toasted panetonne in a baking dish at 375 -400 till firm and slightly browned on top - I've always winged it with bread pudding!

                          1. re: OCEllen

                            thanks, I also just saw a recipie as I was flipping through the new Gourmet last month.

                      2. I'm bringing over an assortment of the 8 different kinds of homemade Christmas cookies I did this year - and my SIL is baking "a pie" - type undetermined . . . .

                        1. I'm thinking a chocolate ganache and pear tart. Anyone got a good recipe?

                          3 Replies
                          1. re: rainey

                            rainey, I was looking at the Scharfen Berger site earlier tonight for *my* chocolate dessert, and look what's here:


                            I can't vouch for it personally, but...sounds good to me.

                            IF your heart isn't set on the ganache, I have a tried and true recipe for a pear frangipane tart. That one I *can* personally endorse. Let me know if you'd like to see it.

                            1. re: Steady Habits

                              Thanks for the recipe source and the offer. In surveying our holiday pantry and assessing the time left before we need to start peeling off the pounds we're putting on, I've decided we have entirely enough sweets around here.

                              We may have to do the Reveillon style of 13 small desserts than one showpiece dessert -- accompanied by all the Trader Joe's temptations and regular holiday treats. ;>

                              1. re: rainey

                                Sounds like a good Christmas to me!

                          2. Christmas cookies and ice cold milk!

                            1. Since Mom is sure to overdo things in the dessert category, I'm making chocolate fondue with lots (and lots!) of fruit.

                              1. Caramel cake. Old Southern standby. I've burned out on pecan pies, been making them since Thanksgiving.

                                1. The request was White Chocolate Cheesecake - my thought to make two toppings - one based on creme de menthe and the other based on peppermint but I've not quite wrapped my mind around how I'm going to make those toppings so feel free to drop me suggestions!

                                  1. I'm going to make the Meyer Lemon Tarte from Sunday Suppers at Lucques - pate brisee (sp?) crust, layer of melted bittersweet chocolate, then Meyer lemon curd. May make mince tarts as well, but it's just three of us, so Mom and I may just make those after Christmas.

                                    4 Replies
                                    1. re: MMRuth

                                      Ooh, MMR, I've been eying that tarte for a while now. It was in the running for Thanksgiving, but other desserts won out.

                                      I'd love to hear how it turns out. I made (and posted about in a separate topic) Nigella's Seville Orange tart today and it's just deliciously tart/sweet/rich.

                                      1. re: oakjoan

                                        Quick question - Goin calls for making the dough in a stand mixer with a paddle, which I don't have. My mother does have a hand held mixer with two beaters. I was going to ask to borrow her neighbor's food processor (that's how I've made it before using Julia Child's recipe), but after my husband let our dog yip away at 6 a.m., I'm a little more reluctant to do so! Do you think I should just make it by hand, or would this handheld mixer work - I guess I'm worried about it over working the dough. Thanks.

                                        1. re: MMRuth

                                          A hand-held mixer will work fine - remember, they've got less power than stand mixers, so it actually takes more beating to achieve the same result. I don't have a stand mixer, and I've always found a hand-held works fine where instructions call for th stand mixer and paddle.

                                          1. re: Caitlin McGrath

                                            Thanks so much - that's a good point.

                                    2. Well some assorted holiday cookies as usual, plus the Ricotta/Orange vodka glazed cheese cake featured here.
                                      Looked delicious and I always loved creamsicles lol
                                      Hope it's a hit!

                                      1. Epicurious has a Pumpkin Pecan Pie with whiskey sauce that was outstanding on Thanksgiving so I think I might have to make it again. The combo of two-two-two pies in one is awesome, with the contrasting crunch of the pecans making me realize i will never again be fully satisfied with a basic custard pumpkin pie. I paired it with a Sweet Bay Ice Cream and I really liked it (I am not usually excited by the stuff I made, but this was an exception, i totally wanted to bogart all the leftovers from my host's house).

                                        I'm having a few different holiday dinners to cook for so I will also be doing a chipotle gingerbread with some cinnamon-caramel ice cream (I use this Chow recipe http://www.chow.com/recipes/11367 and throw a few cinnamon sticks in with the caramelizing sugar) and dulce de leche on top. Also possibly David Lebovitz's Altoid Brownies, which I can't stop raving about. Crazy good and crazy easy.

                                        3 Replies
                                        1. re: ThreeBowls

                                          ThreeBowls: I saw that Altoid Brownie recipe and all the raves on Lebovitz' website, but I just can't get by the breath mint thing. I keep thinking of toothpaste brownies.

                                          1. re: oakjoan

                                            No no! I can see your concerns, but I guarantee they are anything but antiseptic tasting. The phrase I keep repeating is "giant fudgey Thin Mint." Somehow all the chocolate makes the altoid flavor into something quite different than what I was expecting. Dangerously nomable.

                                            1. re: oakjoan

                                              Do you really mean an Altoid Brownie or are you making a pun about Alton Brown?

                                          2. Sticky Toffee Pudding from a recipe I got in Ireland. I posted the recipe here earlier. I am also making struffoli, engenetta, sables and ginger cookies.

                                            1. already started! Rolled up in a towel and cooling off are the cakes for the buche de noel and the pumpkin roulade. Later on I'll start on the Nutella Tart and I'll bake red velvet cupcakes to be frosted with cream cheese icing and the chocolate cupcakes to be frosted with the salted caramel frosting.

                                              1. i've decided that i want to make the 12 layer mocha cake. mainly for my entertainment. my niece and nephews don't really do well with mocha so i'm thinking i could make it with very strongly brewed jasmine or early grey tea... the espresso powder is added in the meringue buttercream frosting.
                                                http://www.epicurious.com/recipes/foo... I am thinking if i can put brewed tea in with the sugar to caramelize? I hope the frosting will work okay.

                                                in addition to- i'll make a apple pie (cause mom said so), savory ruglach, sugar cookies (jam and nuts), world peach cookies, flourless pb cookies, palmiers and some quick breads to have for dinner.

                                                3 Replies
                                                1. re: jeniyo

                                                  What filling do you use in your savory rugelach?

                                                  1. re: Caitlin McGrath

                                                    hot pepper jelly and parmesan cheese! i saw it somewhere in Dorie Greenspan's recipe. it should be good! i think i can throw in some chives for color.

                                                    1. re: Caitlin McGrath

                                                      there is obviously more than just one variety... hum... i'm rethinking the combo... very interesting....


                                                  2. Chocolate Chiffon Pie (I'll use dark chocolate) with a Brazil Nut Crust from Craig Claiborne's recipe.

                                                    1. Search this board for a thread called "Dirty Recipes" - there's on called "Pumpkin Crack" that is so way better than pumpkin pie!

                                                      1. If anyone out there is not to busy to still see this, I've got a question re the Genoise for my Baked Alaska.

                                                        I got the ice cream today, and the flavor layers are: Bailey's; vanilla bean, and coffee with cream.

                                                        Now I'm trying to figure out what I could use with which to moisten the cake. I'm not sure what flavors I can come up with, with what I have on hand, that would be compatible.

                                                        I have a medium sherry here, but I don't know if that will conflict with the Baileys. I have oranges and Clementines, but don't think I like them with the coffee. I have almond extract, and I think almond works with all those flavors, but no matter what I use almond extract in, the extract always seems to have a chemical or alcohol aftertaste.

                                                        I have various preserves that could be used for a thin glazes, including Bing cherry, black raspberry, apricot, ginger, apricot, and I have maple syrup.

                                                        Or I have a recipe for a simple nutmeg sauce whose consistency would work for this, or I could just as easily turn that into a cinnamon sauce.

                                                        Any of these sound workable with Baileys *and* coffee? Thanks in advance.

                                                        2 Replies
                                                        1. re: Steady Habits

                                                          Isn't Bailey's coffee flavored? I would do anything that you like with coffee!

                                                          1. re: roxlet

                                                            I think the coffee idea is really good. You could add a bit of brandy, Kahlua or Bailey's (I think it is sort of caramel/cream flavored), or even some vanilla, to strong coffee. I also think cinnamon sauce would be a good match if you don't want to do the coffee. Nutmeg might overpower the other flavors. Good luck! Sounds yummy.

                                                        2. My sweetie and I are snowbound and missing the family event, so I'm making my favorite carrot cake with cream cheese frosting. Just because I like it! I do this one, but GF, with lots of nuts and crushed pineapple.