13 Christmas Dinner Dessert Recipes That End the Night Perfectly

As the holiday season wraps us in its festive glow, I find myself eagerly anticipating the sweet conclusion to our Christmas dinners. Picture gathering around the table for a luscious slice of Peppermint Bark Cheesecake or a delightful spoonful of Spiced Gingerbread Trifle. Each bite is filled with the flavors of the season. What’s your favorite dessert that completes a perfect Christmas dinner? Let’s explore these scrumptious treats that are sure to delight everyone.

Classic Chocolate Yule Log

The Classic Chocolate Yule Log, or Bûche de Noël, is a traditional French Christmas dessert that symbolizes the Yule log that families would burn starting on Christmas Eve through New Year’s Day. This decadent dessert is a rolled sponge cake filled and frosted with rich chocolate buttercream.

It’s often decorated with confectioners’ sugar to resemble snow, and garnished with meringue mushrooms, fresh berries, or holly for that authentic winter wonderland feel.

Creating this festive dessert may seem intimidating at first, but with a bit of patience and attention to detail, you can craft a remarkable centerpiece for your Christmas dinner. The key is in the preparation and the careful rolling of the sponge cake. This recipe serves 4-6 people, making it perfect for a family gathering or a small holiday party.

Ingredients:

• 4 large eggs, separated
• 1/2 cup granulated sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1 tablespoon butter
• 1 cup confectioners’ sugar
• Additional confectioners’ sugar for dusting
• Meringue mushrooms, fresh berries, or holly for decoration (optional)

Cooking Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper. This will guarantee the cake doesn’t stick when it’s time to roll it.
2. Make the Sponge Cake Batter: In a large bowl, beat the egg yolks with the granulated sugar until light and fluffy. Mix in the vanilla extract. In a separate bowl, sift together the flour, cocoa powder, salt, and baking powder. Gently fold the dry ingredients into the egg yolk mixture until just combined.
3. Whip the Egg Whites: In another clean bowl, beat the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the chocolate batter, making sure not to deflate the mixture, as this will help the sponge stay light and airy.
4. Bake the Sponge Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 10-12 minutes, or until the cake springs back lightly when touched. Don’t overbake or it will crack when you roll it.
5. Roll the Cake: As soon as the cake is out of the oven, place a clean kitchen towel over the top, sprinkle with confectioners’ sugar, and immediately roll the cake with the towel from the shorter end. This will help it maintain its shape without cracking. Let it cool completely rolled up.
6. Prepare the Chocolate Filling and Frosting: In a saucepan, heat the heavy cream until it just begins to simmer. Pour over the chocolate chips and butter in a heatproof bowl. Let it sit for a minute, then stir until smooth and glossy. Chill until thickened enough to spread.
7. Assemble the Yule Log: Carefully unroll the cooled cake and spread a layer of the chocolate filling over it, leaving a slight border. Re-roll the cake (without the towel) and place it seam side down on a serving platter.
8. Frost and Decorate: Using the remaining chocolate mixture, frost the outside of the roll. Use a fork to create a bark-like texture. Dust with confectioners’ sugar and decorate with meringue mushrooms, berries, or holly for an authentic look.

Extra Tips:

When rolling the sponge cake, do it while it’s still warm. This prevents cracking and makes it easier to handle.

Be patient with the chocolate filling; confirm it’s the right consistency before spreading to avoid it seeping out from the sides. For an enhanced chocolate flavor, consider adding a tablespoon of coffee to the chocolate mixture.

Also, refrigerating the assembled Yule Log for at least an hour before serving will help the flavors meld beautifully and make it easier to slice.

Spiced Gingerbread Trifle

Spiced Gingerbread Trifle is a delightful dessert that combines the warm, comforting flavors of gingerbread with creamy layers of custard and a hint of fresh fruit. This trifle is perfect for a festive Christmas dinner, providing an impressive presentation and a delicious blend of textures and flavors.

The spiced gingerbread cake serves as the base, enhanced by a rich, velvety custard and topped with a medley of seasonal fruits and whipped cream. The aromatic spices in the gingerbread, including ginger, cinnamon, and nutmeg, capture the essence of the holiday season, making this dessert an unforgettable part of your Christmas meal.

This trifle is ideal for serving 4-6 people, making it a great option for an intimate family gathering or a small dinner party. It isn’t only a treat for the palate but also a feast for the eyes, with its beautiful layers displayed in a clear trifle dish.

The process of assembling the trifle is as enjoyable as eating it, allowing for creativity in the arrangement of layers and garnishes. With a little preparation, this dessert can be the highlight of your holiday table, impressing your guests with its taste and presentation.

Ingredients:

• 1 loaf of gingerbread cake (homemade or store-bought)
• 2 cups of vanilla custard
• 1 cup of heavy whipping cream
• 3 tablespoons of powdered sugar
• 1 teaspoon of vanilla extract
• 1 cup of mixed berries (such as raspberries, strawberries, and blueberries)
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground ginger
• ½ teaspoon of ground nutmeg
• Fresh mint leaves for garnish (optional)

Instructions:

1. Prepare the Gingerbread Cake: Start by cutting the gingerbread loaf into 1-inch cubes. If you’re using a homemade gingerbread cake, verify it has cooled completely before cutting. Set the cubes aside.

2. Make the Whipped Cream: In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Use an electric mixer to whip the cream until soft peaks form. Be careful not to overmix, as this can turn the cream to butter. Set the whipped cream aside in the refrigerator until needed.

3. Assemble the Trifle: In a large clear trifle dish, begin by placing a layer of gingerbread cubes at the bottom. Add a layer of vanilla custard over the gingerbread, spreading evenly. Sprinkle a mix of berries over the custard, then add a layer of whipped cream.

Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.

4. Add Spices and Garnish: Sprinkle the top layer of whipped cream with ground cinnamon, ginger, and nutmeg for added flavor and a festive touch. Garnish with additional berries and fresh mint leaves if desired.

5. Chill the Trifle: Cover the dish with plastic wrap and refrigerate the trifle for at least 2 hours before serving. This allows the flavors to meld together and the trifle to set.

Extra Tips:

For the best flavor, prepare the gingerbread cake a day in advance to allow the spices to develop fully. You can also substitute the berries with other fruits like sliced pears or apples, depending on your preference or what’s available seasonally.

If you want to add a little zing, consider drizzling a bit of orange liqueur over the gingerbread layers. Verify the trifle is served chilled, as this enhances the invigorating contrast between the creamy custard and the spiced cake.

Peppermint Bark Cheesecake

The base of the cheesecake is made from crushed chocolate cookies, adding a rich, chocolatey flavor to the dessert. The cheesecake filling is infused with peppermint extract and swirled with crushed peppermint bark, giving it a beautiful marbled effect. Topped with additional peppermint bark and a drizzle of chocolate, this dessert not only tastes amazing but also looks stunning on the table.

Ingredients:

• 1 1/2 cups chocolate cookie crumbs
• 1/4 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tsp peppermint extract
• 1 cup sour cream
• 1 cup peppermint bark, crushed
• Additional peppermint bark for topping
• Chocolate syrup for drizzling (optional)

Cooking Instructions:

1. Prepare the Crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the chocolate cookie crumbs and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool.
2. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and continue beating until the mixture is creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts.
3. Add Sour Cream and Peppermint Bark: Gently fold in the sour cream followed by the crushed peppermint bark. Be careful not to overmix, as this can cause the cheesecake to crack during baking.
4. Assemble the Cheesecake: Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula. If desired, sprinkle additional crushed peppermint bark on top.
5. Bake the Cheesecake: Place the springform pan on a baking sheet to catch any leaks. Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar for about an hour.
6. Chill and Serve: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight. Before serving, drizzle with chocolate syrup and top with extra peppermint bark if desired.

Extra Tips****:

To prevent the cheesecake from cracking, make sure all your ingredients are at room temperature before mixing. When baking, avoid opening the oven door too often, as sudden temperature changes can cause cracks.

If you don’t have a springform pan, you can use a regular cake pan, but be sure to line it with parchment paper for easy removal. Finally, for a more intense peppermint flavor, you can increase the amount of peppermint extract to taste.

Cranberry-Orange Bundt Cake

Cranberry-Orange Bundt Cake is a festive and delightful dessert perfect for your Christmas dinner table. The combination of tart cranberries and zesty orange creates a harmonious blend of flavors that epitomizes the holiday spirit.

This bundt cake isn’t only beautiful to present but also bursting with flavor in every bite. The cake is moist and dense, making it a satisfying end to your holiday feast.

This recipe serves 4-6 people and is perfect for those intimate family gatherings during the festive season. The cake is easy to make and doesn’t require any special baking skills, guaranteeing that even beginner bakers can achieve delicious results.

The bundt cake is drizzled with a sweet orange glaze that enhances the citrus notes and adds a glossy finish, making it as pleasing to the eyes as it’s to the palate.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 large orange
• 1/2 cup freshly squeezed orange juice
• 1/2 cup sour cream
• 1 1/2 cups fresh or frozen cranberries
• 1 cup powdered sugar
• 2-3 tablespoons freshly squeezed orange juice (for glaze)

Instructions:

1. Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to make sure the cake doesn’t stick. This step is vital for easy removal after baking.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This guarantees the leavening agents are evenly distributed throughout the cake.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes and is essential for a tender cake texture.
4. Incorporate Eggs and Flavorings: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and orange zest. This step infuses the batter with citrus aroma and flavor.
5. Combine Wet Ingredients: In a separate bowl, mix the orange juice and sour cream. This mixture will keep the cake moist and add a tangy flavor.
6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture, alternating with the orange juice and sour cream mixture. Begin and end with the dry ingredients. This method helps to maintain the batter’s structure.
7. Fold in Cranberries: Gently fold in the cranberries until evenly distributed. Be careful not to overmix, as this can cause the cake to become tough.
8. Bake the Cake: Pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
9. Cool and Glaze: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Once cool, mix the powdered sugar with 2-3 tablespoons of orange juice to create the glaze. Drizzle over the cake before serving.

Extra Tips:

To guarantee the Cranberry-Orange Bundt Cake turns out perfectly, use fresh cranberries for the best flavor and texture. If using frozen cranberries, don’t thaw them; add directly to the batter to prevent excess moisture.

Always allow the cake to cool slightly before removing it from the pan to avoid sticking. For an extra festive touch, garnish the cake with sugared cranberries or orange zest curls.

This cake can be made a day in advance and stored in an airtight container, allowing the flavors to meld beautifully.

Sticky Toffee Pudding

Sticky Toffee Pudding is a classic British dessert that makes for an indulgent Christmas dinner treat. This rich, moist sponge cake is made with dates and topped with a decadent toffee sauce, creating a dessert that’s both comforting and satisfying.

Sticky Toffee Pudding is the perfect way to end a festive meal, with its warm, gooey texture and sweet, buttery flavor. This recipe serves 4-6 people, making it an ideal choice for a small family gathering or an intimate holiday dinner.

It involves a few simple ingredients and steps, and the result is a dessert that’s bound to impress your guests. Whether you’re a seasoned baker or trying this for the first time, Sticky Toffee Pudding is a delightful way to celebrate the holiday season.

Ingredients:

• 200g pitted dates, chopped
• 250ml boiling water
• 1 teaspoon baking soda
• 85g unsalted butter, softened
• 175g caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 175g self-raising flour
• 1 teaspoon baking powder
• For the toffee sauce:
• 100g unsalted butter
• 150g dark brown sugar
• 200ml double cream
• 1 teaspoon vanilla extract

Cooking Instructions:

1. Prepare the Dates: Preheat your oven to 180°C (350°F). In a bowl, combine the chopped dates and baking soda. Pour the boiling water over them and let them sit for about 10 minutes until softened.

2. Make the Batter: In a separate large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

3. Combine Ingredients: Gently fold in the flour and baking powder into the butter mixture. Once combined, add the softened dates along with any remaining liquid, and mix until you have a smooth batter.

4. Bake the Pudding: Grease a baking dish or individual ramekins and pour in the batter. Bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.

5. Make the Toffee Sauce: While the pudding is baking, prepare the toffee sauce. In a saucepan over medium heat, melt the butter and stir in the dark brown sugar. Once the sugar has dissolved, add the double cream and vanilla extract.

Bring to a boil, then reduce the heat and let it simmer for 3-5 minutes until thickened.

6. Serve the Pudding: Once the pudding is done, allow it to cool for a few minutes before serving. Pour the warm toffee sauce over the pudding, allowing it to soak in slightly before serving.

Extra Tips:

For an even richer flavor, you can add a splash of brandy or rum to the toffee sauce. If you prefer a lighter texture, try substituting half of the double cream with milk in the sauce.

Additionally, serving the pudding with a scoop of vanilla ice cream or a dollop of whipped cream adds a delightful contrast to the warm, sticky dessert. Make sure to use fresh dates for the best texture and sweetness, and verify they’re finely chopped to blend seamlessly into the pudding.

Enjoy your Sticky Toffee Pudding warm for the best taste experience.

Eggnog Bread Pudding

Eggnog Bread Pudding is a delightful dessert that combines the rich, creamy flavors of traditional eggnog with the comforting texture of bread pudding. It’s perfect for the holiday season, offering a warm and cozy treat that’s bound to impress your guests.

This dish balances the sweetness of eggnog with a hint of nutmeg and cinnamon, creating a festive flavor profile that evokes the warmth of Christmas. With its moist, custard-like interior and a lightly crisped top, this dessert is both decadent and heartwarming—a true crowd-pleaser at any holiday gathering.

The beauty of Eggnog Bread Pudding lies in its simplicity and use of readily available ingredients. Whether you’re using day-old bread or leftover eggnog, this recipe is a great way to make the most of your holiday pantry staples.

Enjoy it as a standalone dessert or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent touch. The recipe serves 4-6 people, making it ideal for a small family dinner or a festive get-together with close friends.

Ingredients:

• 6 cups cubed day-old bread (such as French or brioche)
• 2 cups eggnog
• 3 large eggs
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 tablespoon unsalted butter, melted
• Optional: 1/2 cup raisins or dried cranberries

Instructions:

1. Prepare the Bread: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter. Spread the cubed bread evenly in the dish, making sure the pieces are distributed uniformly.
2. Make the Custard Mixture: In a large mixing bowl, whisk together the eggnog, eggs, sugar, vanilla extract, nutmeg, cinnamon, and salt until fully combined. The mixture should be smooth and homogenous.
3. Combine and Soak: Pour the custard mixture over the bread cubes in the baking dish, pressing down gently to confirm all the bread is submerged and can absorb the custard. Allow the mixture to sit for about 15-20 minutes to let the bread soak up the liquid.
4. Add Optional Ingredients: If using raisins or dried cranberries, sprinkle them evenly over the soaked bread mixture, gently pressing them into the pudding.
5. Bake the Pudding: Drizzle the melted butter over the top of the pudding. Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
6. Cool and Serve: Once baked, remove the pudding from the oven and let it cool slightly before serving. This will help the custard set further and make slicing easier.

Extra Tips:

When making Eggnog Bread Pudding, using day-old bread is recommended as it absorbs the custard better, preventing the pudding from becoming too mushy.

If you don’t have stale bread, you can quickly dry fresh bread cubes by baking them in a low oven (about 200°F) for 10-15 minutes. Keep an eye on the pudding as it bakes; if the top browns too quickly, cover it loosely with aluminum foil to prevent burning.

For a richer flavor, consider adding a splash of rum or bourbon to the custard mixture. Enjoy your delightful holiday dessert warm, with your favorite toppings!

Raspberry White Chocolate Mousse

Indulge in the elegant and delightful Raspberry White Chocolate Mousse for your Christmas dinner dessert. This luscious and creamy dessert combines the rich sweetness of white chocolate with the tart brightness of fresh raspberries, creating a perfect harmony of flavors.

With its smooth texture and vibrant color, this mousse isn’t only delicious but also visually stunning, making it a wonderful centerpiece for your holiday table.

Whether you’re hosting a festive gathering or enjoying a cozy family meal, this dessert will definitely impress your guests with its sophisticated taste and presentation. The Raspberry White Chocolate Mousse is easy to prepare and can be made ahead of time, allowing you to focus on enjoying your holiday celebrations.

It serves 4-6 people, making it ideal for an intimate gathering or a small family get-together.

Ingredients (Serves 4-6):

• 1 cup fresh raspberries, plus extra for garnish
• 3 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 6 ounces white chocolate, chopped
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 2 egg whites
• A pinch of salt

Instructions:

1. Prepare the Raspberry Puree: In a small saucepan, combine the raspberries, 2 tablespoons of sugar, and lemon juice. Cook over medium heat until the raspberries break down and the mixture thickens, about 5-7 minutes. Strain through a fine mesh sieve to remove seeds, then set aside to cool.
2. Melt the White Chocolate: Place the chopped white chocolate in a heatproof bowl set over a pot of simmering water (double boiler method). Stir occasionally until the chocolate is completely melted and smooth. Remove from heat and let it cool slightly.
3. Whip the Cream: In a large mixing bowl, beat the heavy cream and vanilla extract until soft peaks form. Be careful not to over-whip the cream, as it should be light and airy.
4. Beat the Egg Whites: In a separate bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining tablespoon of sugar and continue to beat until stiff peaks form.
5. Combine the Mixtures: Gently fold the melted white chocolate into the whipped cream until well incorporated. Next, fold in the raspberry puree, being careful not to deflate the mixture. Finally, gently fold in the beaten egg whites until fully combined.
6. Chill and Serve: Spoon the mousse into individual serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 2 hours or until set. Before serving, garnish with additional fresh raspberries and a sprig of mint if desired.

Extra Tips:

When preparing this Raspberry White Chocolate Mousse, make certain that all ingredients are at room temperature before starting. This helps in achieving a smoother texture.

If your white chocolate seizes or becomes grainy while melting, add a small amount of cream and stir until it smooths out. Additionally, you can prepare the mousse a day in advance, as it allows the flavors to meld beautifully, making it even more delicious.

Enjoy your festive dessert!

Red Velvet Snowball Cookies

Red Velvet Snowball Cookies are a delightful twist on the traditional snowball cookie, perfect for adding a pop of color and festive flair to your Christmas dinner dessert table. With their rich red hue and tender, crumbly texture, these cookies are a beautiful and delicious way to impress your guests. The hint of cocoa in the dough paired with the dusting of powdered sugar creates a lovely balance of flavors that will have everyone reaching for more.

These cookies aren’t only visually appealing but also incredibly easy to make, requiring just a few simple ingredients and steps. Whether you’re a seasoned baker or a novice in the kitchen, you’ll find this Red Velvet Snowball Cookies recipe straightforward and rewarding. Ideal for a serving size of 4-6 people, they’re perfect for sharing with family and friends during the holiday season.

Ingredients for 4-6 servings:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1/4 teaspoon salt
• 1 cup pecans, finely chopped
• 1 cup powdered sugar, for rolling

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer on medium speed.
3. Add Vanilla and Coloring: Mix in the vanilla extract and red food coloring until fully incorporated and the dough is evenly red.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
5. Fold in Pecans: Stir in the chopped pecans until they’re evenly distributed throughout the dough.
6. Shape the Cookies: Using a tablespoon or a small cookie scoop, form the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.
7. Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the bottoms are lightly golden. Be careful not to overbake as they’ll firm up as they cool.
8. Cool and Coat: Allow the cookies to cool on the baking sheet for about 5 minutes. Then, while still warm, roll them in the remaining powdered sugar to coat. For a thicker coating, roll them again once they’re completely cooled.

Extra Tips:

To guarantee your Red Velvet Snowball Cookies maintain their vibrant color, be precise with the amount of red food coloring used. If you prefer a deeper red, you can adjust accordingly.

Make sure your butter is at room temperature before starting, as this will help it cream better with the sugar. If you prefer a nut-free version, you can substitute the pecans with chopped white chocolate chips or leave them out entirely.

Storing these cookies in an airtight container will keep them fresh for up to a week, making them a great option for preparing in advance of your holiday celebrations.

Lemon-Glazed Christmas Stollen

Lemon-Glazed Christmas Stollen is a delightful holiday treat that brings a burst of citrusy freshness to the traditional German bread. Typically filled with dried fruits and nuts, this festive bread is perfect for celebrating the Christmas season with family and friends. The lemon glaze adds a zesty twist, balancing the sweetness of the stollen and enhancing its rich flavors. This recipe is perfect for a cozy holiday gathering, providing a delicious dessert option that will leave your guests impressed.

The preparation of this Lemon-Glazed Christmas Stollen involves a combination of classic ingredients like flour, sugar, and yeast, along with festive elements such as dried fruits, nuts, and spices. The dough is enriched with butter and milk, resulting in a soft, aromatic bread that’s both satisfying and indulgent.

Once baked to perfection, the stollen is finished with a generous coating of lemon glaze, adding a shiny, sweet-tart finish that elevates the entire dessert experience.

Ingredients for Lemon-Glazed Christmas Stollen (Serves 4-6):

• 3 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 cup whole milk
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mixed dried fruits (e.g., raisins, currants, chopped apricots)
• 1/2 cup chopped nuts (e.g., almonds, walnuts)
• Zest of 1 lemon
• 1/4 cup lemon juice
• 1 1/2 cups powdered sugar

Cooking Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the flour, sugar, yeast, salt, cinnamon, and nutmeg. In a small saucepan, heat the milk and butter until the butter melts and the mixture is warm. Add this to the dry ingredients along with the egg and vanilla extract. Mix until a dough forms.
2. Knead and Rise: Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
3. Add Fruits and Nuts: Punch down the risen dough and knead in the dried fruits, nuts, and lemon zest until evenly distributed.
4. Shape the Stollen: Roll the dough into an oval shape about 1/2-inch thick. Fold it lengthwise, leaving a small edge exposed to create the traditional stollen shape. Transfer to a baking sheet lined with parchment paper.
5. Final Rise: Cover the shaped stollen with a cloth and let it rise for another 30 minutes.
6. Bake the Stollen: Preheat your oven to 350°F (175°C). Bake the stollen for 30-35 minutes or until golden brown and cooked through. If it browns too quickly, tent with foil.
7. Prepare the Lemon Glaze: While the stollen bakes, whisk together the powdered sugar and lemon juice until smooth to create the glaze.
8. Glaze the Stollen: Once baked, remove the stollen from the oven and let it cool slightly. Drizzle the lemon glaze over the warm stollen, allowing it to soak in and harden as it cools completely.

Extra Tips:

For the best flavor, allow the stollen to rest overnight before serving, as this will enhance the melding of the spices and citrus.

When mixing the dough, verify the milk and butter aren’t too hot, or it might kill the yeast. If you prefer a softer texture, you can soak the dried fruits in a bit of rum or orange juice before adding them to the dough.

Additionally, the stollen can be stored in an airtight container for up to a week, allowing you to enjoy this festive treat throughout the holiday season.

Pistachio and Cherry Biscotti

Pistachio and Cherry Biscotti is a delightful dessert that offers a unique twist on the traditional biscotti recipe, making it perfect for adding a festive touch to your Christmas dinner. The combination of crunchy pistachios and tart dried cherries creates a balance of flavors that’s both satisfying and intriguing. This delicious treat is ideal for serving with coffee or tea after your holiday meal, offering your guests a sweet ending to their dining experience.

This biscotti recipe is designed to serve 4-6 people, making it a great choice for a small holiday gathering. The biscotti are twice-baked, achieving a crisp texture that pairs wonderfully with the crunch of pistachios and the chewy texture of cherries. By following the steps below, you can create a delectable dessert that’s sure to impress your friends and family this Christmas.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup shelled pistachios
• 1 cup dried cherries

Cooking Instructions:

1. Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent the biscotti from sticking.
2. Mix Dry Ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir these dry ingredients together until they’re well blended.
3. Incorporate Wet Ingredients: In a separate bowl, beat the eggs and vanilla extract together until the mixture is smooth. Pour the wet ingredients into the bowl with the dry ingredients, stirring until a dough begins to form.
4. Add Pistachios and Cherries: Fold the pistachios and dried cherries into the dough, making sure they’re evenly distributed. The dough will be sticky, so you may need to use a spatula or your hands to mix thoroughly.
5. Shape the Dough: Divide the dough in half. On a floured surface, shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving some space between them to allow for spreading.
6. First Bake: Bake the logs in the preheated oven for 25-30 minutes, or until they’re lightly golden and firm to the touch. Remove them from the oven and let them cool for about 10 minutes.
7. Slice the Biscotti: Using a sharp serrated knife, slice the logs diagonally into 1/2 inch thick slices. Arrange the slices cut side down on the baking sheet.
8. Second Bake: Return the biscotti to the oven and bake for an additional 10-15 minutes, flipping them halfway through, until they’re crisp and golden brown. Remove from the oven and allow to cool completely on a wire rack.

Extra Tips:

When making Pistachio and Cherry Biscotti, it’s important to guarantee that the dough is well mixed, as this will help incorporate the pistachios and cherries evenly throughout each biscotti.

If the dough is too sticky to handle, you can lightly dust your hands with flour to make shaping and slicing easier. Additionally, if you prefer a softer biscotti, you can reduce the second baking time slightly.

Decadent Chocolate Tart

Indulge your taste buds this holiday season with a rich and sumptuous Decadent Chocolate Tart. Perfect for Christmas dinner, this dessert combines a buttery, flaky crust with a velvety chocolate ganache filling, making it a guaranteed hit with family and friends.

The tart is both elegant and comforting, delivering a delightful balance of sweetness and deep chocolate flavor. Whether you’re a seasoned baker or a novice in the kitchen, this recipe is straightforward and rewarding, guaranteeing a perfect ending to your festive feast.

The beauty of this chocolate tart lies in its simplicity and sophistication. With just a few high-quality ingredients, you can create a dessert that looks impressive and tastes even better. This recipe serves 4-6 people, making it ideal for a small gathering.

You’ll find that the combination of dark chocolate and cream creates a luscious ganache, while the crisp crust provides a delightful contrast in texture. Garnished with a sprinkle of sea salt or a dusting of cocoa powder, this tart is sure to be the star of your Christmas dessert table.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 large egg yolk
• 2 tablespoons cold water
• 1 cup heavy cream
• 8 ounces dark chocolate, chopped
• 1/4 teaspoon vanilla extract
• Optional garnishes: sea salt, cocoa powder, or fresh berries

Instructions:

1. Prepare the Tart Crust: In a large bowl, combine the flour, sugar, and salt. Add the chilled butter cubes and rub them into the flour mixture using your fingertips until it resembles coarse crumbs.

Add the egg yolk and cold water, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

2. Roll Out the Dough: Preheat the oven to 350°F (175°C). On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Carefully transfer the dough to the pan, pressing it into the edges and trimming any excess.

Prick the bottom with a fork and line with parchment paper, adding pie weights or dried beans on top.

3. Blind Bake the Crust: Bake the crust in the preheated oven for 15 minutes. Remove the parchment and weights, then bake for an additional 10 minutes or until golden brown. Allow the crust to cool completely before filling.

4. Make the Chocolate Ganache: In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the chopped dark chocolate, stirring until completely melted and smooth.

Stir in the vanilla extract.

5. Assemble the Tart: Pour the chocolate ganache into the cooled crust, spreading it evenly with a spatula. Refrigerate for at least 2 hours, or until the ganache is set.

6. Garnish and Serve: Before serving, garnish the tart with a light sprinkle of sea salt, a dusting of cocoa powder, or fresh berries, if desired. Slice and serve chilled or at room temperature.

Extra Tips:

When making the crust, make certain the butter is well-chilled to achieve a flaky texture. If the dough becomes too sticky while rolling, place it back in the fridge to firm up.

For the ganache, use high-quality dark chocolate with at least 70% cocoa for the best flavor. If you want to prepare the tart in advance, it can be stored in the refrigerator for up to two days. Just remember to add any garnishes right before serving to keep them fresh.

Pecan Pie With Bourbon Whipped Cream

Pecan Pie With Bourbon Whipped Cream is a delightful twist on the classic Southern dessert, perfect for adding some festive cheer to your Christmas dinner. The rich, nutty flavor of the pecan pie is beautifully complemented by the creamy, boozy kick of bourbon-infused whipped cream, making it an irresistible treat for friends and family.

This dessert not only satisfies the sweet tooth but also adds a touch of sophistication to your holiday table. The pie features a buttery and flaky crust filled with a gooey, caramel-like pecan filling that’s both sweet and slightly salty. Topped with a generous dollop of bourbon whipped cream, each bite offers a perfect balance of flavors and textures.

Whether you’re a seasoned baker or a beginner, this recipe is straightforward and rewarding, promising to impress your guests with its decadent taste and elegant presentation.

Ingredients for 4-6 servings:

• 1 unbaked 9-inch pie crust
• 1 cup granulated sugar
• 1 cup light corn syrup
• 1/2 cup unsalted butter, melted
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves
• 1 cup heavy whipping cream
• 2 tablespoons bourbon
• 2 tablespoons powdered sugar

Cooking Instructions:

1. Prepare the Pie Crust: Preheat your oven to 350°F (175°C). If you’re using a store-bought pie crust, place it in a 9-inch pie pan and set aside. If making your own, roll out the dough, fit it into the pie pan, and crimp the edges as desired.
2. Make the Pecan Filling: In a large mixing bowl, whisk together the granulated sugar, corn syrup, melted butter, eggs, vanilla extract, and salt until well combined. Stir in the pecan halves, making certain they’re evenly coated with the mixture.
3. Assemble the Pie: Pour the pecan filling into the prepared pie crust, spreading the pecans evenly. Place the pie on a baking sheet to catch any overflow during baking.
4. Bake the Pie: Bake in the preheated oven for 50-55 minutes or until the filling is set and the pecans are golden brown. The center of the pie should jiggle slightly but will firm up as it cools. Remove from oven and let it cool completely on a wire rack.
5. Prepare the Bourbon Whipped Cream: In a chilled mixing bowl, combine the heavy whipping cream, bourbon, and powdered sugar. Using an electric mixer, beat on medium-high speed until soft peaks form. This should take about 3-4 minutes.
6. Serve: Once the pie has cooled, slice and serve each piece with a generous dollop of bourbon whipped cream on top.

Extra Tips:

When making the pie, be sure to not overbake it, as this can cause the filling to crack. If the crust begins to brown too quickly, cover the edges with aluminum foil to prevent burning.

For the whipped cream, make certain your mixing bowl and beaters are cold to achieve the best volume. Feel free to adjust the amount of bourbon in the whipped cream to suit your taste preference.

If preparing the pie ahead of time, store it at room temperature for up to two days or refrigerate it for longer storage, but remember to bring it to room temperature before serving to enjoy its full flavor.

Festive Fruitcake With Brandy

Christmas is a time for celebration, and what better way to end your festive feast than with a delicious Festive Fruitcake With Brandy? This traditional dessert is rich in flavor, packed with a variety of dried fruits and nuts, and infused with the warm, aromatic essence of brandy. The cake is dense yet moist, offering a delightful combination of textures and tastes that perfectly complement the holiday spirit.

Whether you’re serving it after dinner or enjoying it with a cup of tea, this fruitcake is sure to be a hit with family and friends.

Creating this fruitcake involves a bit of preparation, as the fruits benefit from soaking in brandy overnight to enhance their flavors. Once baked, the cake can be further matured by regularly brushing it with additional brandy, allowing the flavors to deepen and meld together. This process not only enhances the taste but also gives the cake a longer shelf life, making it an ideal make-ahead dessert for the busy holiday season.

Let’s explore the ingredients and steps needed to create this classic Christmas treat.

Ingredients for 4-6 servings:

• 1 cup mixed dried fruits (such as raisins, sultanas, currants, and chopped dried apricots)
• 1/2 cup brandy
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped nuts (such as almonds, pecans, or walnuts)
• 1/4 cup candied peel
• Zest of 1 orange

Cooking Instructions:

1. Soak the Fruits: In a medium bowl, combine the mixed dried fruits and brandy. Stir well, cover with plastic wrap, and let soak overnight or at least 8 hours to allow the fruits to absorb the brandy and become plump.
2. Prepare the Oven and Pan: Preheat your oven to 300°F (150°C). Grease and line a 6-inch round cake pan with parchment paper, making sure the paper extends above the sides of the pan for easy removal later.
3. Mix the Dry Ingredients: In a small bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
4. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar with an electric mixer until light and fluffy, about 3-4 minutes.
5. Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Mix in the vanilla extract.
6. Combine the Mixtures: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix.
7. Fold in Fruits and Nuts: Gently fold in the soaked fruits along with any remaining brandy, chopped nuts, candied peel, and orange zest until evenly distributed throughout the batter.
8. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 1.5 to 2 hours, or until a skewer inserted into the center comes out clean. Keep an eye on the cake in the last 30 minutes and cover with foil if it begins to brown too quickly.
9. Cool and Store: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cool, wrap it in a layer of parchment paper followed by aluminum foil. For a richer flavor, brush the cake with additional brandy every few days and let it mature for at least a week before serving.

Extra Tips:

To guarantee your fruitcake has the best texture, make sure to measure your ingredients accurately, especially the flour, which should be spooned into the measuring cup and leveled off rather than scooped directly.

The flavor of the fruitcake improves over time, so if possible, make it a week or two before you plan to serve it. For those who prefer a non-alcoholic version, you can substitute orange juice for the brandy in the soaking step.

Finally, feel free to customize the fruit and nut mixture according to your personal preferences or what you have on hand.