Get ready to indulge in our tastiest holiday recipes. Warning: Do Not Lick Your Screen.
Blackberry-Raspberry Truffle Cake
This top-rated cake got rave reviews from our users, who praise its flavor and presentation. The recipe starts with boxed
cake mix, making it a holiday-friendly cake for times when every minute counts.
This elegant first course showcases a marvelous partnership between slightly bitter endive, creamy goat cheese, and sweet
orange juice. From pretty presentation to fantastic flavor, you can't go wrong with this simple appetizer.
Because this dish contains no beaten egg whites, it is not a true soufflé. The name, carrot soufflé, is derived from its light airy texture. Similar in color and flavor to sweet potato casserole,
it pairs well with ham or turkey.
The unexpected addition of dates to this classic pie gives the filling more body and a smooth sweetness. Don't use packaged chopped dates, which are rolled in sugar. Instead,
use moist and sticky whole dates. Coat your knife with cooking spray for easy chopping
Try not to chop the chocolate too finely for this bread pudding recipe so you'll have good-sized chunks to bite into. Hawaiian
sweet bread is a soft, sweet bread found in the bakery section of most grocery stores. Leftovers are good for ham and Swiss
Treat yourself to a light version of peanut butter pie. It tastes like eating a peanut butter and chocolate candy bar, but lightened ingredients like reduced-fat peanut butter,
fat-free condensed milk, and light cream cheese keep fat and calories in check without sacrificing any flavor.
Chocoholics, unite! We have found the official dessert of our sweet-tooth cause. This indulgent pie starts with a simple pie crust recipe, then fills it with the rich goodness of semisweet chocolate, unsweetened cocoa, and
a hint of vanilla extract. Serve with coffee, red wine, or, better yet, a tall glass of milk.
Give your standard banana bread recipe the boot and try this chocolate-swirled version. The presentation is stunning–toast
and top with a spoonful of peanut butter, and this breakfast bread really shines.
Unlike traditional soufflés, these don't need to be served immediately (although they can be). In fact, we loved their fudgy,
dense texture when chilled. The crème anglaise is good warm or chilled, as well.
Instead of high-fat pralines, toffee, or brittle, give croquant (French for "crisp")--a cream- and butter-free combination
of caramelized sugar and almonds. Package in a paper-lined confection box or pretty bowl with a note to crumble over ice cream,
layer into parfaits, or simply eat like brittle. Be careful not to burn yourself when pouring the hot mixture onto the jelly
roll pan. The color of the sugar mixture (rather than temperature) is the best cue for doneness. The darker the color, the
more bitter the candy--aim for a golden honey color. If your pan is too dark to gauge the color of the caramel, very carefully
lift a small amount of the mixture with a spoon and drop it onto a piece of white paper--the level of caramelization will
These rolls are good for busy mornings--let them stand 30 minutes, then bake 20 minutes. Make in disposable foil pans for
easy gift-giving, and present the glaze in a small jar or zip-top plastic bag with these instructions: Microwave at HIGH 15
to 30 seconds, stir or knead until smooth, and drizzle over warm rolls.
Notes: Make chocolate ganache first; let it cool while you bake the cake. Prepare cake through step 5 before starting caramel
cloak. An accurate candy or instant-read thermometer that registers high temperatures is crucial to making the caramel; to
coat cake evenly, it must cool just enough to be thick but still pourable, about 150°. Assemble torte through step 5 up to
1 day ahead and chill filled cake airtight; pour caramel over cold cake. Or complete entire recipe up to 1 day ahead and chill
airtight; bring cake to room temperature to serve, about 1 hour, and warm sauce as directed in step 7.
As if a cream cheese pound cake was not rich enough, this one goes over the top with the addition of shredded coconut and
chopped pecans. And don’t forget the sugar glaze that’s drizzled over the top. For a special holiday occasion, garnish the
cake plate with sugared rosemary sprigs and sugared cranberries.
This grown-up birthday cake blends delicately crisp meringues, orange-scented cream, a hint of chocolate, and fresh fruit.
Superfine sugar dissolves quickly into the beaten egg whites; if you can't find superfine sugar in your grocery store, make
your own by processing granulated sugar in a food processor for about a minute. If you can't find clear vanilla extract, use
regular vanilla extract; your meringue will be a little darker but just as delicious. Prepare the meringues up to three days
ahead, and store at room temperature in an airtight container. Top with filling and fruit shortly before serving.
Roasted Kabocha Squash Bowl with Autumn Vegetables
When Kristine Snyder saw kabocha squash on sale, she imagined a multicultural twist on the more common soup-in-a-squash bowl:
She turned the kabocha into a sort of Moroccan tagine for fall vegetables and added an Asian-flavored sauce. The medley would
also make a good vegetarian main course.
This dish features holiday colors and a variety of textures, from crisp watercress and crunchy pecans to juicy oranges and
buttery avocados. To make the most of the presentation, use a combination of red and yellow beets. You can prepare the beets
and dressing in advance, then just assemble the salad before serving.
A standing rib roast makes a grand statement at the table. You do not need to ask your butcher for a frenched roast (one that
has had the meat stripped from the bones); a regular standing rib roast will work just as well.
Use parmesan and any fresh herbs you have on hand for this roasted cauliflower dish. While parsley, tarragon, and thyme make a nice combination, you can also
try sage, chives, and rosemary for this holiday recipe.
Allowing the dough to rise three times gives the yeast more time to develop, resulting in a rich, complex flavor. Although
this bread is best eaten the day it's made, you can also bake it one day in advance. Cool the bread completely, wrap in plastic wrap,
and then wrap in foil; store at room temperature. Leftovers make excellent bread pudding.
This recipe calls for eight ounces of country white bread. Buy a rustic loaf that weighs 16 ounces; once you remove the crust
you will have eight ounces. Day-old bread works well for bread puddings because it has lost moisture and, thus, absorbs more
"Cake is my favorite dessert--especially frosted cake." -Anna Ginsberg, Austin, TX. We agree, Anna! This easy one-bowl cake recipe got rave reviews (and a top-rating) from our users who called it "moist, sweet, and absolutely delicious."
Take French toast to the next level by adding fresh fruit, crunchy nuts, and a sprinkle of nutmeg in addition to the traditional
cinnamon. Kid-friendly and adult-approved, this breakfast-meets-dessert treat is great for all ages.
Gorgeously roasted and nicely spiced, this ham is a fitting centerpiece for a large gathering. It feeds a crowd but still
leaves plenty of leftovers for sandwiches. Garnish the platter with orange wedges and fresh herbs.
Mississippi Mud Cake is a classic Southern sheet cake filled with marshmallows and chopped pecans and covered in a rich chocolate
frosting. This particular recipe offers a cupcake variation as well as a shortcut version.
For a quick weeknight meal, dress up pan-seared ham steak with a simple sauce made with orange juice, canned pineapple, golden
raisins, and Dijon mustard. Fancy as it sounds, this is a lightning fast meal that's suitable for family or company.
Tips: Use real maple syrup instead of pancake syrup. The flavor is worth the extra cost. Peel the top half of the apples,
or they may explode in the oven. Use raisins in place of dried cranberries, if desired. Shave white chocolate with a vegetable
peeler. Also, be sure to store the chocolate at room temperature because cold can make it crumble.
This basic, but outstanding fudge brownie recipe offers endless dessert options you can add nuts or mix things up by turning them into cheesecake brownies. This brownie recipe is a must-have for your recipe box.
These flourless chocolate cakes are as rich as a restaurant dessert, but they're made with a fraction of the fat and no dairy
butter. When these cakes bake, the gooey filling causes the center to sink in.
Pomegranate champagne cocktails are a pretty and festive drink for any special occasion. Pomegranate juice is available in
the refrigerated juice section or produce section of the grocery store. Turbinado is a raw, very coarse sugar with a mild
brown sugar taste. Find it with other sugars. We found the rock candy stirrers at an import store that carries wines and specialty
Serve with crackers or toasted baguette slices. This appetizer provides about a fourth of the recommended daily amount of
calcium. The yogurt for the filling drains overnight. Spread any leftover yogurt on whole wheat toast for breakfast. Prepare
the onions while the crust bakes.
Prepare the chutney up to two days ahead so you can bake the torte the night before the party. Serve leftover chutney with
ham, pork, or duck. You can also spread this slightly sweet cheesecake on crackers or gingersnaps.
Chocolate Clementine Cake with Hot Chocolate Sauce
This cake can be made a day in advance. The Hot Chocolate Sauce can be stored, covered, in refrigerator up to 1 week; reheat
over low heat until warmed through. Make both the cake and sauce with the best quality bittersweet chocolate you can find.
Substitute semisweet chocolate if you wish.
This rich holiday cake is a show-stopper that will become a family holiday classic recipe.Don't be tempted to substitute peppermint extract for
the peppermint oil used in this recipe. Peppermint oil, available from cake-supply stores, has an intense, highly concentrated
flavor like that found in chocolate-covered peppermint patties.
This impressive chocolate cake recipe features three layers of tender chocolate cake and two layers of creamy mocha-chocolate filling covered in a rich
chocolate-coffee ganache. The fourth element of chocolate is the garnish of chocolate curls that are sprinkled on top of the
A combination of cardamom, cinnamon, cloves, and black pepper gives these chai cookies a taste reminiscent of Indian spiced tea. The fine texture of powdered sugar helps them retain the characteristic shortbread
Cutting and stacking the dough creates alternating stripes of vanilla and chocolate pieces. For pinwheel variation, stack
the two (12 x 8-inch) dough rectangles on top of each other, and roll up into a 12-inch-long cylinder as if you're making
cinnamon rolls. Chill the roll before slicing.
To bake these adorable cookie pops, simply roll balls of sugar cookie dough in colored sprinkles and insert a white craft stick before baking. Make a colorful (and edible) centerpiece for the
kids' table by filling a container with florist foam, topping it with jelly beans, and then sticking the pops into the foam.
Add a zing to your traditional cornbread muffin by adding tart cranberries to the homemade batter. This recipe is quick and
delicious, making it perfect for a breakfast on-the-go or a sweet treat to round out your meal.
Celebrate under the stars with a ruby red pomegranate margarita. Usually, margaritas come with a salt rim, but this beauty shines with a sparkling sugar topping. It's the perfect complement
to the tart frozen limeade concentrate and cranberry juice.
Sweet Potato-Pecan Cupcakes With Cream Cheese Frosting
Keep this family favorite around for the holiday season. Mashed sweet potatoes give the cupcakes extra moistness, while a
myriad of spices including cinnamon and nutmeg, spice up the traditionally sweet dessert. A simple cream cheese frosting and a sprinkle of chopped pecans is all that's needed on top.
Yukon golds make brilliant mashed potatoes, thanks to their balance of waxiness and starch. Because yellow potatoes are more
flavorful than others, they don't need a lot of fat to taste rich. Mash them by hand just until creamy--overworking the potatoes
will make them gummy.
Whole hams usually weigh at least 15 pounds; ham halves, which are labeled either "shank" or "butt end," are more manageable.
A bone-in shank is easier to carve than the butt end, which contains part of the hipbone.
For a whimsical presentation, arrange these cookies in a lunch box lined with colorful packing paper. Use a variety of cookie
cutter sizes to create "families." If you don't want to cut the dough into shapes, roll it into two logs, cover, chill, and
slice into 1/8-inch rounds. Refrigerate the dough up to three days, or freeze up to one month.