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ISO relatively quick Christmas dessert that transports well

Minutes ago I was just tasked with bringing a dessert to a Christmas Day get together. Christmas Eve is a regular work day for me, so I will have minimal time tomorrow night to stop at the grocery store (if necessary) and then throw something together. I will be transporting said dessert one hour by car that will also be loaded with 2 adults, a large dog, and a slew of wrapped gifts. Don't fear, the dessert will not ride next to the dog. I am looking for nothing delicate, nothing too fussy, and nothing I will have to mess with on Christmas Day itself.

I am coming up with uninspired things like brownies (from scratch, but still). Sure they come together fast and fit the bill but they seem so...everyday. I am counting on you all for inspiration. Any ideas?

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  1. If all adults, Bacardi rum cake, the longer it sits the better so it's an awesome do-in-advance. If you have a cake carrier or get a bakery box it travels very well. I made it in a bundt pan.

    2 Replies
    1. re: weezieduzzit

      Good point, weezieduzzit (love the name, BTW)...there will be kids present, ages 5-13.

      1. re: mels

        Why not "dress up" the brownies?

        You can add crushed peppermint candies which are christmasy and add a pretty white and red to the brownies. Another option is mint chocolate chips or hershey peppermint "hugs".

        Salted caramel brownies are a hit with kids and adults alike. Swirl it into the top of the brownie before baking.

        You can also make brownies in a sheet pan and cut out into christmas shapes using cookie cutters. Add some frosting and sprinkles.

        All of these travel well, layered between pieces of wax paper.

    2. Chocolate raspberry boxes
      These look amazing and are not too time consuming. Putting the boxes together is the most laborious part. You could skip that part and put it in lovely glasses. We have done that and garnished with a Pepperidge Farm pirouette cookie.
      Important recipe NOTE: We double the amount of raspberries called for for a really wonderful flavor.

      http://www.myrecipes.com/recipe/choco...

      1. I heard about this dessert idea on the radio recently. It requires a chocolate chip cookie dough for the base layer, Reese's (or any other brand) Peanut Butter Cups for the middle layer and a brownie recipe for the top layer. If you have the time, make the cookie dough and brownie batter from scratch, but if not, buy mixes. Layer as described above in greased muffin tins and bake, according to recipe directions. Result is 3-layer decadence.

        The ultimate quickie dessert recipe might be a trifle. You can buy a good quality pound cake, fresh fruits, quickly whip cream with a touch of powdered sugar and a splash of liqueur, assemble, and you're good to go.

        You can buy prepared chocolate cups and fill them with a mousse. Mousse is not that complicated to make and always impresses.

        As long as you have the ingredients, tiramisu comes together quickly and will improve during the one-hour drive.

        1. What about this dark molasses gingerbread cake?

          http://www.thekitchn.com/recipe-dark-...

          I haven't tried it yet but it looks terrific to me.

          1. Sticky toffee pudding, which is really a cake, and which you could actually make tonight and it would still be fine on Christmas. You can make the sauce and bring it in a container to reheat before serving.

            STICKY TOFFEE PUDDING
            For the cake
            8 ounces (225g/generous 1 cup) chopped dates

            ½ pint (300ml/1¼ cups) brewed tea

            4 ozs. (110g/1 stick) unsalted butter

            6 ozs. (170g/scant 1 cup) castor (superfine) sugar

            3 eggs

            8 ozs. (225g/scant 1½ cups) self-rising flour

            1 rounded teaspoon bread soda (baking soda)

            1 teaspoon vanilla essence

            1 teaspoon Espresso coffee or 2-3 teaspoons instant espresso
            Hot toffee sauce
            4 ozs. (100g/1 stick) butter
            
6 ozs. (170g/3/4 cup) dark brown sugar

            4 ozs. (110g/generous ½ cup) granulated sugar

            10 ozs (285g/3/4 cup) golden syrup

            8 fl. ozs. (225 ml/1 cup) heavy cream

            ½ teaspoon vanilla essence
            8-inch (20.5cm) spring form tin with removable base
            Set the oven to 350 degrees.
            Soak the dates in hot tea for 15 minutes. Brush the cake tin with oil, flour, then put oiled parchment on the base.
            Cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, and then mix in the sifted flour. Add the baking soda, vanilla essence and coffee to the date tea and stir this into the flour mixture. Pour into prepared pan, and cook for 1-1½ hours or until a cake tester comes out clean.
            To make the sauce, put the butter, sugars and golden syrup into a heavy bottomed saucepan and melt gently on a low heat. Simmer for about 5 minutes, remove from heat, and gradually stir in the cream and vanilla. Put back on the heat for 2-3 minutes until the sauce is absolutely smooth.
            To serve, pour some hot sauce around the cake and pour some additional sauce over the top. Put the remainder in a sauceboat, and serve with the pudding as well as softly whipped cream.