Have any good christmas dessert recipes?

If you do please share, I would love to make something different this year. thanks!Have any good christmas dessert recipes?
Jenna's Famous Truffles.





1/3 cup heavy cream


4 ounces bittersweet chocolate, finely chopped


1/2 cup cocoa powder





Heat the cream almost to a boil. Put the chopped chocolate in a medium bowl, pour the hot cream over it, and whisk gently until the chocolate is completely melted and the mixture is smooth. (Hint: up until this point, this is just a simple ganache). Allow to cool and harden. When ganache is solid enough to manipulate, scoop into 1'; balls and roll in cocoa. Yield: Makes about 24 truffles or 2/3 cup of ganache.





quick and easy. for a fun holiday twist add red and green sprinkles to the powder sugar :)








Chocolate Ginger Shortbread


Makes about 56


2 ounces bittersweet chocolates, chopped


1 cup butter, softened


1/2 cup instant dissolving sugar (also known as fruit/berry sugar or superfine sugar)


1 teaspoon vanilla


2 cups all-purpose flour


1 pinch salt


1 cup chopped crystallized ginger





Preheat oven to 300 F. In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat and let cool. Meanwhile, in bowl, beat butter with sugar until fluffy. Stir in chocolate and vanilla. Add flour and salt; stir until blended. Mix in chopped crystallized ginger. Divide into 4 equal parts and chill 2 hours or until firm. Turn onto lightly floured work surface and roll out to 1/4'; thickness. Cut with cookie cutters and place cookies on baking sheets lined with parchment paper. Bake 30 minutes or until firm to the touch. Remove from oven and let cool for 2 minutes, then remove to wire racks to cool completely. Store in an airtight container at room temperature.Have any good christmas dessert recipes?
Cheesecakes are always good - and with fruit they look very festive.





Pomegranate Cheesecake


Prep: 50 minutes


Chill: 4 hours


Bake: 1 hour and 25 minutes


Cool: 2 hours


Stand: 2 hours





Ingredients


1/2 cup butter, softened


1/4 cup packed brown sugar


4 eggs


1-1/4 cups plus 1/4 cup all-purpose flour


4 8-oz. pkg. cream cheese, softened


1-1/4 cups plus 1/4 cup granulated sugar


1 Tbsp. plus 1 tsp. vanilla


1 16-ounce carton dairy sour cream


1 tsp. finely shredded lemon peel


1-1/2 cups pomegranate seeds





Directions


1. Preheat oven to 350 degrees F. In a mixing bowl beat butter on medium to high speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg; beat well. Beat in 1-1/4 cups flour until combined. Divide dough in half. Cover and refrigerate one portion.





2. Spread unrefrigerated dough half on bottom of ungreased 10-inch springform pan with sides removed, spreading dough to edges. Place on baking sheet. Bake for 10 minutes. Cool completely. When cool, attach sides of pan. Press chilled dough onto sides to a height of 1-3�4 inches, using a thin metal spatula to spread dough.





3. Reduce oven temperature to 325 degrees F. For filling, in an extra-large mixing bowl beat cream cheese and 1-1/4 cups granulated sugar until fluffy. Beat in the remaining flour on low speed until smooth. Add remaining 3 eggs and 1 tablespoon vanilla all at once, beating on low speed just until combined. Stir in 1/2 cup sour cream, the lemon peel, and 3/4 cup of the pomegranate seeds.





4. Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and center jiggles slightly when gently shaken. Remove from oven.





5. Stir together remaining sour cream, sugar, and vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 minutes more. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 minutes more. Remove sides of pan; cool completely. Cover; chill 4 hours or overnight.





6. Remove cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake; pile remaining 3/4 cup pomegranate seeds in center of cheesecake. To serve, slice cheesecake. Pass remaining sauce. Makes 16 servings.





7. For sauce, in a medium saucepan bring 1-16-ounce bottle pomegranate juice to boiling; reduce heat and boil gently, uncovered, until reduced to 1 cup (10 to 12 minutes). Stir together 1/4 cup brown sugar and 1 tablespoon cornstarch. Add to juice. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Transfer to a medium bowl; cover surface with clear plastic wrap. Cool to room temperature. Store, covered, in refrigerator until serving time.





Test Kitchen Tip: Spoon sour cream mixture on the puffed edges, then carefully spread toward the center.


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Chocolate-Irish Cream Cheesecake


Prep: 45 minutes


Chill: 6 to 24 hours


Bake: 50 minutes


Cool: 15 minutes + 30 minutes + 1 hour


Stand: 15 minutes + 30 minutes + 1 hour





Ingredients


1-1/2 cups finely crushed chocolate wafers (about 18 cookies)*


6 tablespoons butter, melted*


1/2 teaspoon ground cinnamon


3 8-ounce packages cream cheese, softened


1 8-ounce carton dairy sour cream


1 cup sugar


1 8-ounce package semisweet chocolate, melted and cooled


3 eggs


1/2 cup Irish cream liqueur


2 tablespoons whipping cream or milk


2 teaspoons vanilla





Directions


1. Preheat oven to 325 degrees F. For crust: In a medium bowl, combine crushed chocolate wafers, melted butter, and cinnamon; toss gently to mix. Press mixture onto the bottom and up the side of a 9- or 10-inch springform pan. Set aside.





2. For filling: In a large bowl, combine cream cheese, sour cream, sugar, and melted chocolate. Beat with an electric mixer on medium to high speed until smooth. Using a wooden spoon, stir in eggs just until combined. Stir in liqueur, whipping cream or milk, and vanilla.





3. Pour filling into the crust-lined pan. Place springform pan in shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when gently shaken.





4. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 1 hour. Cover and chill for at least 6 hours or up to 24 hours. Makes 16 servings.





5. *Note: If using a 10-inch springform pan, use 1-3/4 cups crushed chocolate wafers (about 21 cookies) and 7 tablespoons butter, melted, for the crust.


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Cheesecake


12 slices


Prep: 30 minutes


Chill: 4 hours


Bake: 35 minutes


Cool: 2 hours


Stand: 2 hours





Ingredients


1-1/2 cups finely crushed graham crackers


1/3 cup sugar


1/3 cup butter, melted


3 8-ounce packages cream cheese, softened


1 cup sugar


2 tablespoons all-purpose flour


1 teaspoon vanilla


1/4 cup milk


3 eggs, lightly beaten





Directions


1. Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.





2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.





3. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.





4. Mint and Chip Cheesecake: Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.





5. Honey-Nut Cheesecake: Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.





6. Turtle Cheesecake: Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.





7. Chocolate Bar Cheesecake: Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.





8. Fruit-topped Cheesecake: In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.
CAFÉ LADYFINGER DESSERT





2 (3 oz.) pkg. ladyfingers, split, separated


1 c. freshly brewed strong coffee, any variety, at room temperature, divided


1 (8 oz.) pkg. Philadelphia Cream Cheese


2 c. cold milk


2 pkg. (4 serving size) JELL-O Vanilla Flavor Pudding %26amp; Pie Filling


1 (8 oz.) tub COOL WHIP Whipped Topping, thawed, divided





Brush cut side of ladyfingers with about 1/4 cup of the coffee. Place ladyfingers on bottom and up side of 2-quart serving bowl. Beat cream cheese and remaining 3/4 cup coffee in large bowl with wire whisk until smooth. Gradually beat in milk until smooth. Add pudding mixes. Beat with wire whisk until blended. Gently stir in 1/2 of the whipped topping. Spoon into prepared bowl; cover.Refrigerate 1 hour or until ready to serve. Top with remaining whipped topping. Makes12 servings.








MIDORI CHEESECAKE





CRUST—


1-1/2 c. Graham cracker crumbs


1/2 c. Butter, melted





FILLING—


3 8-oz. packages cream cheese


1 c. Sugar


1/8 tsp. Salt


4 Eggs


2 tbsp. Midori





TOPPING—


2 c. Sour cream


1/4 c. Sugar


2 tsps. Midori





GLAZE--


1 c. Midori


1 pkg. unflavored gelatin


Melon balls to cover cake top





Mix and pat crust ingredients into a spring form pan, covering the bottom and sides of the pan part way up. For filling: Let cream cheese soften in large bowl. Blend in 1 cup sugar and salt, beat until fluffy. Add eggs one at a time, blending well after each egg. Beat in Midori. Pour into crumb crust. Bake at 350 F. for 50 minutes or until firm in center. Let stand 15 minutes. Reset oven to 450 F. Combine sour cream, sugar and Midori for topping. Pour onto cake. Bake another 10 minutes. For glaze: Bring Midori and gelatin to boil and cool until syrupy. Place melon balls on cake and spoon glaze over. Refrigerate and serve.
My FAVE holiday recipe!!!





Chocolate Trifle





- one single or 2-layer chocolate cake mix, plus ingredients to make.


- 1-2 tbs of your favourite liqueur, such as Kahlua or Amaretto


- 2 packages of Instant Chocolate Mousse Mix, such as Dr. Oetker, plus milk to make


- 2 packages of Dream Whip, plus milk to make


- 1 large non-caramel filled chocolate bar of choice, coarsely chopped; OR 3/4 cup of chocolate chips





Make a single layer chocolate cake (or 2-layer and freeze the 2nd layer for future use). Cool, and cut into bite sized cubes. Drizzle with liqueur and gently toss until all is absorbed. Place half in bottom of trifle dish or other decorative serving dish. Mix both packages of Mousse, place half atop chocolate cake pieces. Mix both packages of Dream Whip, place half atop mousse layer. Sprinkle with half of chocolate bar pieces or chips. Repeat layering with remaining cake, mousse, Dream Whip, and chocolate pieces. If desired, sprinkle with red and green sugar just before serving (if you do it too soon, the sugar will “absorb” into the Dream Whip and turn pink and blue – great if you want to serve for New Year’s instead!).





This has always been a HUGE hit when I’ve made it.
Brandy Pecan Pie





2 eggs, beaten


1/2 cup half-and-half cream


3/4 cup white sugar


2 teaspoons all-purpose flour


1/2 teaspoon salt


1 tablespoon molasses


1 cup light corn syrup


1 teaspoon vanilla extract


1 1/2 tablespoons brandy


1 cup coarsely chopped pecans


1 (9 inch) unbaked pie crust





DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C).


In a large bowl, beat eggs together with half-and-half. Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy. Stir in pecans. Pour into pie crust.


Bake in preheated oven for 40 to 50 minutes, or until done.
I agree with bread pudding! Here's a recipe!





Southern Style Christmas Bread Pudding with Bourbon








2 loaves Raisin Cinnamon Bread


8 eggs plus 2 egg whites


2 cups milk


2 cups heavy cream


1 cup sugar or vanilla sugar


2 tablespoon Madagascar vanilla


2 tablespoons Grand Marnier


1 tablespoon cinnamon


1 lemon juiced and zested


1 cup dried cherries and raisins


1/4 cup melted butter, for baking dish


For topping:


2 cups bread crumbs from crusts


Bourbon sauce, recipe follows


1/2 cup brown sugar


1/2 stick cold butter, cut into cubes








Preheat oven to 350 degrees. Remove crusts from bread and reserve. Cut bread slices into cubes. In a large bowl, beat eggs well. Add milk, cream, sugar, vanilla, Grand Marnier and mix well. Add cinnamon, juice, and lemon zest. Stir in cherries and raisins. Add bread cubes and stir until well coated. Let stand 30 minutes, stirring often. If mixture is soupy, you may need to add additional slices of white bread (crusts removed.) The mixture should be wet but not soupy. Pour into buttered baking dish, dusted with sugar. Prepare topping in a food processor. Add crusts, butter and brown sugar, pulsing until mixture is crumbly. Spread evenly over top of pudding. Bake in a water bath for 50 minutes covered with foil. Remove foil and bake another 10 minutes or until brown on top. Serve with bourbon sauce.





BOURBON SAUCE:


2 egg yolks


1 stick butter


1 cup dark brown sugar


1 tablespoon vanilla


1 cup bourbon





Mix eggs, butter, and sugar together until light and fluffy. Add vanilla and 1/2 cup bourbon. In top of a double boiler cook until temperature reads 165 on a thermometer. Beating constantly and being careful not to curdle eggs. Remove from heat and strain. In a mixer bowl, beat sauce until slightly cool, adding remaining bourbon a little at a time. Serve with bread pudding.