Anyone good dessert ideas for christmas!?

Question

I have a lot of time
I want something yummy
I would love something creative that isn't the norm

any ideas

thanks everyone! Merry Christmas!

Answer 1

CHOCOLATE PRALINE LAYER CAKE

Pic: http://www.pillsbury.com/Recipes/ShowRecipe.aspx?rid=11231

• 1/2 cup butter
• 1/4 cup whipping cream
• 1 cup brown sugar
• 3/4 cup chopped pecans
• 1 pkg. Devil’s food cake mix
•1 1/4 cup water
• 1/3 cup oil
• 3 eggs
• 1 3/4 cup whipping cream
• 1/4 cup powdered sugar
• 1/4 tsp vanilla
• toasted pecans, choc curls for garnish

Combine butter, whipping cream and brown sugar. Cook over low hear until butter is melted, stirring, Pour into 2 8-9 in round pans. Sprinkle with chopped nuts. In bowl, beat cake mix, water, oil and eggs at low speed until moistened, then beat at high speed for two min. Spoon over pecan mixture.

BAKE 325ºF for 35-40 min. Cool 5 min. Remove, cool completely.

TOPPING: Beat cream to soft peaks. Blend in powdered sugar and vanilla. Beat until stiff peaks form.

ASSEMBLE: Place on plate praline side up. Spread 1/2 topping. Repeat with 2 cake. Garnish with whole pecans and chocolate curls.

--1988 Pillsbury Bake-Off Winner
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Ice Box Cake

Boil 1 can Sweetened Condensed Milk UNopened in can for 3 hours~~ Place cans in cool water when finished to cool. ( You may want to try one of the "safer” methods for making caramel.)

Cake:
1 cup butter
2 1/2 cups sugar
2 1/2 cups flour
8 Tbls. cocoa
4 large eggs
1 cup milk
Makes 2 layers. Lightly grease and flour pans. bake. cool.

Spread cooled caramel between layers of cake and press chopped pecans into caramel. (I like to toast mine first)

Topping: Stiffly beaten whipped cream sweetened with alittle sugar and vanilla to taste. Spread all over cake. Keep refridgerated or frozen until ready to serve.
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BAILEY'S IRISH CREAM TRUFFLES

12 oz semi sweet chocolate
1/4 C Bailey’s
1/4 C heavy cream
2 egg yolks
1 Tbsp. butter

Melt chocolate in a heavy pan on very low temp. Whisk in Bailey’s and heavy cream. Whisk in yolks one at a tim; then whisk in butter. Mixture will start to thicken; refrigerate overnight or until firm.

Roll into small balls. Dust with xxx sugar or cocoa or chopped nuts or whatever you want. (I did toasted hazlenuts)

Yield: 16.

(I doubled the recipe and got a cool 3 doz.)
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BANANA CREAM PIE
from Rosie's Diner in Grand Rapids, Michigan
Serve this award-winning pie right away, while the bananas are fresh.

1 prebaked 9" pie shell

~Filling~
1 cup sugar
1/3 cup cornstarch
3 cups milk
2 eggs, beaten
3 TBS butter
1 tsp vanilla extract
3 large bananas, sliced

~Topping~
1/2 pint whipping cream
1/4 cup sugar
1/2 tsp vanilla extract

Mix the sugar, cornstarch, milk and beaten eggs in a medium saucepan. Bring to a boil over med-high heat, stirring constantly until thickened (about 15 min). Remove from heat, stir in the butter and vanilla. Cool at least 30 minutes. Add the sliced bananas and spoon into the mixture into the pie shell.

To make the topping, whip the cream, sugar and vanilla extract with an electric mixer until it forms soft peaks. Spread over filling. Refrigerate until ready to serve. Serves 8.
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Piccadilly's Pecan Delight

3 Egg Whites (room temperature,about 1/3C)
1/4 tsp. Cream Tarter
1 tsp. Vanilla
3/4 C. Sugar
1/3 C. Pecans (chopped small, lightly roasted for crust)
1/4 C. Pecans (chopped medium, topping)
1/2 C. Ritz Crackers (chopped in fine pieces, lightly roasted for crust)
12 oz Whipped Topping (Cool-Whip)

In a preheated oven at 350º. Place 1/3 C pecans and Ritz crackers for 5 minutes. You want to lightly roast the nuts and crackers. Watch them carefully so they do not burn. The crackers and nuts should be a light golden in color. Remove from oven when golden and place on paper towel until cool.

Add vanilla and cream of tarter to egg whites and beat until stiff. Slowly add sugar and continue to beat egg whites until very stiff, peaks form and sugar is dissolved. Fold in 1/3 C pecans and Ritz crackers.

Place in a 10" pie pan that has been lightly sprayed with a non stick baking spray. Spread the meringue to the sides and cover the bottom of pan. The meringue will be about 1" - 1 1/8" thick layer in the pie pan. Hollow out a little hole in the middle of the bottom of the meringue the size of half a dime, this will help with a even baking of the shell. If you have any meringue left make little nest bake the same manor and fill with leftover pudding or fruits.

Place in a preheated oven at 275 for 1 hour. Check shell, the meringue should not scorch, it will turn light tan in color. Turn oven off and let shell dry in the oven for another hour. Remove shell and cool. When shell is cool place the whipped topping in the shell and sprinkle with 1/4 C. broken pecans. Place in refrigerator to completely chill before serving.

Meringue's will whip fluffier and be fuller when prepared at low humidity.
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MOLTEN CHOCOLATE LAVA CAKES

½ C. butter, unsalted
4 oz. bittersweet chocolate
2 eggs
2 egg yolks
¼ C. sugar
2 Tbsp. all-purpose flour

Butter and flour custard cups or specialty molds. Preheat oven to 450ºF. Melt the butter and chocolate, but do not let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick... about 5 minutes. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450ºF for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly. Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a raspberry sauce or add a scoop of ice cream,r real whipped cream on the side, or fresh strawberries or raspberries -- your choice.
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Killer Carrot Cake

1½ cups shredded carrot
2 sticks butter, softened
2 tsp. orange zest, optional
2 cups granulated sugar
4 eggs, separated
1 tsp. baking soda
1 cup buttermilk
2 cups all-purpose flour
1/2 tsp. ground cinnamon, optional
1 tsp. vanilla
1/2 cup chopped nuts
Cream Cheese Icing (recipe follows)

1. Shred or finely grate about 4 carrots to produce desired amount. Put shredded carrots on a glass pie plate, cover with plastic wrap and cook in the microwave for a minute or so to steam the carrots and soften them.
2. Remove from microwave and blot moisture off the carrot shreds with a paper towel. Set cooked, shredded carrot aside.
3. Beat butter and sugar together until creamy. Add egg yolks, one at a time, beating after each addition.
4. Stir baking soda into buttermilk. Add flour and cinnamon into batter, alternating with buttermilk mixture.
5. Stir in vanilla, shredded carrots and nuts.
6. Beat egg whites until peaks form and fold into mixture.
7. Pour into three greased and floured (8- or 9-inch) layer pans. Bake in a preheated 325-degree oven for 30 to 40 minutes or until cake is golden brown. Cool and ice.

Cream Cheese Icing
1 (8-oz.) pkg. cream cheese, softened
½ stick butter, softened
1 tsp. orange zest
1 tsp. vanilla
1 lb. confectioners' sugar
1/2 cup nuts, chopped fine

1. Beat cream cheese and butter.
2. Add vanilla, confectioners' sugar and nuts.
Continue beating until of spreading consistency.

Answer 2

For this simple to make dessert you will need: 1) 1 chocolate muffin per person 2) Some tins of black cherry pie filling 3) Can of 'squirty' cream 4) Tall glasses to serve in Slice the muffins horizontally into 3 pieces. Place the bottom of the muffin in the glass. Then some pie filling, then some cream. Follow this pattern until the top of the muffin tops the dessert. WARNING: This is probably packed with calories and is very filling....but sooooo delicious.

Answer 3

OREO® Ribbon Pie

Prep Time: 30 min
Total Time: 2 hr 30 min
Makes: 10 servings

Ingredients:
30 OREO Chocolate Sandwich Cookies, finely crushed
2/3 cup (3/4 stick) margarine or butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1-2/3 cups milk
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1/2 tub of Cool Whip

Preparation:
MIX cookie crumbs and margarine; press firmly onto bottom and up side of 9-inch pie plate. Set aside.
BEAT cream cheese and sugar with electric mixer on high speed until well blended. Spread onto bottom of crust; set aside.
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Spread over cream cheese layer. Spread 1/2 tub of Cool Whip for top layer. Refrigerate 2 hours or until firm. Store leftover pie in refrigerator.

Answer 4

STAINED GLASS CAKE

Prepare 1 (3 ounce) package each of orange, cherry and lime flavored Jello. Dissolve each flavor in 1 1/2 cups boiling water. Put each flavor in a separate 8 inch square pan or dish. Chill until firm. Cut into 1/2 inch cubes. Dissolve 1 (3 ounce) package of lemon Jello in 1 cup boiling water. Add 1/2 cup pineapple juice. Chill until it is slightly thickened. Blend in 1 carton (12 ounce) of Cool Whip. Fold in the Jello cubes. Line a springform pan with lady fingers. Put mixture in pan. Cool in refrigerator overnight. Run spatula around sides of pan. Gently remove sides. This is really easy and Merry christmas to you and yours.
9 minutes ago - Edit - Delete

Answer 5

CRANBERRY NUT BARS

2 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1/3 cup butter, melted
1-¼ cups Ocean Spray fresh or frozen cranberries
½ cup chopped walnuts

Preheat oven to 350 degrees F. Grease 8” square pan. Beat eggs in a medium mixing bowl until thick. Gradually add sugar, beating until thoroughly blended. Stir in flour and butter. Blend well. Add cranberries and walnuts, mixing gently just until combined. Spread evenly in pan. Bake for 40 to 45 minutes, or until golden brown. Cool and cut into bars.

Yield: 16

Answer 6

Russian tea cakes, chocolate truffles, and a fruit platter with dip. You can serve them all on the same large platter, with the fruit at around the cakes and truffles. Definitely not the norm and definitely delicious!

These are the recipes I have used that turned out well:
Russian Tea Cakes
http://allrecipes.com/Recipe/Russian-Tea-Cakes-I/Detail.aspx
Tip: Roll twice in powdered sugar, once when warm, once when cool.

Chocolate Truffles (from Canadian Living Test Kitchen)

Ingredients:
8 oz (250 g) semisweet or bittersweet chocolate, finely chopped
2/3 cup (150 mL) whipping cream
1/4 cup (50 mL) butter, cubed
1 tbsp (15 mL) vanilla

Coating:
8 oz (250 g) semisweet or bittersweet chocolate, chopped
*I used coconut flakes instead of this coating!*

Place chocolate in heatproof bowl. In saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla. Cover and refrigerate until firm, about 2 hours.
Using melon baller or teaspoon, drop by rounded teaspoonfuls (5 mL) onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.)

Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, about 2 hours.

In clean bowl, repeat with remaining chocolate and truffles. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.

Variations:
Cinnamon Pistachio Truffles: Add 1/2 tsp (2 mL) cinnamon along with the vanilla. After dipping truffles in coating, roll in 1-1/2 cups (375 mL) finely chopped toasted natural pistachios.
Hazelnut Truffles: Reduce whipping cream to 1/2 cup (125 mL); replace vanilla with 3 tbsp (50 mL) hazelnut liqueur. After dipping truffles in coating, roll in 1-1/2 cups (375 mL) finely chopped toasted hazelnuts.

Have a great Christmas!

Answer 7

gingerbread yummy!!!!!!!!!