Christmas dinner dessert that can be made 2 days ahead and travel 3 hours in a car.

[cleopatra999]

apple pie is an obvious choice, but I am looking for other thoughts. From the simple to fancy please, chocolate always a good option!

[aelliottsherman]

The easiest dessert I know is angel food cake (go ahead and buy one, if you don't want to make it yourself) drizzled with chocolate ice-cream topping and crowned with either smashed candy canes or Heath bars.

[Nanzi]

Baclava?

[Saluti]

How about a rum cake? That would be perfect to make ahead of time. It would give the rum a chance to really soak into the cake.

[cleopatra999]

Rum is a favourite around this house. Do you have a recipe Saluti?

[Saluti]

I use the Bacardi rum cake recipe which is made with a mix. Don't laugh, it's really good. If you like more rum, double the amount of syrup. Using a mix without the pudding and then adding it yourself gives the cake a better texture in my opinion. I think I use the Duncan Hines Classic Yellow. My recipe is from an old magazine but the following link is the same exact one.

http://www.tasteofcuba.com/bacardirum...

[Isolda]

Not laughing here. That really is delicious and one of the few cakes that tastes good from a mix.

[ipsedixit]

Cheesecake.

Freeze and with 3 hours in a car it'll be thawed perfectly by the time you arrive at your destination.

[cleopatra999]

the 3 hours is the day after making the dessert, but the day before xmas. I could keep it on ice in a cooler for the trip, but if it thaws slightly could I leave it thawed for the day? Or should I get it back in the freezer and take out before dinner?

[ipsedixit]

Leave it thawed for the day and in the fridge.

[juliejulez]

Peanut Butter Squares are always a crowd pleaser and are super super easy (no bake).

1/2 cup butter
2 cups powdered sugar
1 1/2 cups graham cracker crumbs (this is about 1 of the "envelopes")
1 cup creamy peanut butter
1 bag chocolate chips

Line a 13x9 cake pan or pyrex casserole with foil. Set aside.

Crush the graham crackers in whatever method you prefer (I usually do a plastic bag and roll w/ a rolling pin). Add the powdered sugar to the graham crackers and mix well. Set aside.

On the stove, melt the butter (use a large saucepan), then add in the peanut butter and allow it to melt while mixing w/ the butter. Once melted, mix in the graham cracker/powdered sugar mix. Once incorporated, spread evenly into the 13x9 pyrex/cake pan.

Then, melt the chocolate however you want, microwave or stove. Once it's melted, pour over the peanut butter mixture and spread it out evenly. Then, put in refrigerator until it is completely cool. Once cook, remove and pull out bars with the foil. Then, cut to whatever sizes/shapes you want.

[cleopatra999]

sounds delicious, but SO loathes peanut butter. Also looking for something not a square, should have said that in my OP.

[roxlet]

Search this board for my sticky toffee pudding recipe. It is actually a cake, and extremely durable, so it would definitely travel well. You could whip the cream and cook the toffee sauce at your destination.

[cleopatra999]

Thanks Roxlet, I LOVE sticky toffee pudding. that is a very good idea.

[roxlet]

I don't have my computer and am posting from a phone, otherwise I'd post my recipe that I got from a country inn in Ireland. It's fantastic.

[cleopatra999]

I found it here no problem.

[The Dairy Queen]

Here is a link to roxlet's recipe: http://chowhound.chow.com/topics/7715...

~TDQ

[Saluti]

Your recipe sounds delicious and I am definitely going to try it. May I ask what type of tea you brew for this recipe?

[roxlet]

Just a regular black tea is fine. This is the only sticky toffee pudding recipe that I've ever seen with tea, but it is delicious!

[cleopatra999]

Roxlet, I was hoping to make this cake today, will it stay well wrapped or frozen until the 25th?

[roxlet]

Wrapped will be fine. We have eaten leftover STP for days after Christmas. It's a very sturdy cake.

[cleopatra999]

really enjoyed the sticky toffee pudding for Xmas dessert. One question, it was less moist/dense than I am used to before the toffee sauce was poured over. Should I have poured some of the toffee sauce over the whole cake the day I baked it, then wrapped and transported it? I felt like I wanted to let something soak into it. Flavour was delish! I bought already chopped dates, I would maybe throw them in the foodpro to get them a little smaller.

[magiesmom]

Already chopped dates are a lot drier in my experience and so you need to make up for that somehow.

[cleopatra999]

good to know, next time I will opt for whole!

[roxlet]

I think that if you just ladle a good amount of toffee sauce over the cut slices, it should be plenty moist. I use whole dates and chop them up. Also, I tend to let my dates soak in the tea for a good long while until they are completely plumped up since I think that adds to the moisture.

[cleopatra999]

I will definitely try this next time!! thanks Roxlet, winner recipe!

[roxlet]

Glad you liked it!