Holiday Desserts: What's YOUR favorite?
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quiksylver296 wrote: »My mom's peanut butter/chocolate fudge. I can (and usually do) eat myself sick on it. Good thing it's only for Christmas!
I've followed my mom's fudge recipe (the type with marshmallow fluff) and mine ends up only able to be eaten with a spoon unless it's frozen. Hers always ended up acting like proper fudge.
I finally learned the "soft ball" stage trick in the glass of cold water. Before I figured that out, it was basically ice cream topping.2 -
My mother makes these Italian cookies with icing, and she makes her own Baklava. Those are my defaults every year.
I also keep these handy for emergencies:)
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jennybearlv wrote: »Peppermint brownies. Regular chocolate brownies I make all year, but during the holidays I sprinkle the top with crushed up peppermint bark. My mom used to make dozens of different holiday treats every year. My favorite was the fudge she would make without pecans just for my brother and I.
Oh, yeah. Don't ruin my fudge by putting nuts in it!0 -
snicker-doodles, good fruitcake with extra rum and soft gingerbread cookies1
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Homemade chocolate covered peanut butter balls!3
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quiksylver296 wrote: »jennybearlv wrote: »Peppermint brownies. Regular chocolate brownies I make all year, but during the holidays I sprinkle the top with crushed up peppermint bark. My mom used to make dozens of different holiday treats every year. My favorite was the fudge she would make without pecans just for my brother and I.
Oh, yeah. Don't ruin my fudge by putting nuts in it!
Agreed! Nuts in fudge, nuts in icecream - that is just wrong! I can deal with crunchy stuff in icecream (like honeycomb in hokey pokey) but nuts go hard when they freeze and think they are unpleasant to eat. And they ruin a lovely smooth textured fudge too.1 -
quiksylver296 wrote: »quiksylver296 wrote: »My mom's peanut butter/chocolate fudge. I can (and usually do) eat myself sick on it. Good thing it's only for Christmas!
I've followed my mom's fudge recipe (the type with marshmallow fluff) and mine ends up only able to be eaten with a spoon unless it's frozen. Hers always ended up acting like proper fudge.
I finally learned the "soft ball" stage trick in the glass of cold water. Before I figured that out, it was basically ice cream topping.
Here's the thing. This fudge with the marshmallow fluff wasn't cooked, aside from melting chocolate chips. No candy thermometer involved.0 -
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It had cookies inside, at the time anyway
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pebble4321 wrote: »I'm a traditionalist and will enjoy my once-a-year treat of plum pudding with brandy butter on Christmas day. Though I think we will be having pavlova too - and it will look suspiciously like the one @machka9 posted I think. The better question might be whether there any Aussies who won't be having pavlova on 25 December?
Although yesterday I helped with a cooking frenzy that included proper old fashioned stuff like coconut ice and cheese biscuits from the Women's Weekly biscuit book (not a dessert, but a treat) and a new experiment with some seriously delicious panforte. Yum!
Unless our oven is fixed between now and Christmas, there will be no Pavlova on offer at our house. I don't normally do pav anyway, but we have a guest with a cinnamon allergy which kind of restricts anything "Christmas" flavoured.
Im saving the traditional plum pudding (with custard and Icecream) for Christmas in July, but I make a delicious Icecream Christmas pudding that is awesome in the heat1 -
My mom's peanut clusters. She always makes a ton and bags up some for me and my brother to take home. I've been known to go through a gallon size bag of them in less than a week.2
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rachelr1116 wrote: »My mom's peanut clusters. She always makes a ton and bags up some for me and my brother to take home. I've been known to go through a gallon size bag of them in less than a week.
Your mom sounds like an awesome mom.0 -
joshperson195 wrote: »rachelr1116 wrote: »My mom's peanut clusters. She always makes a ton and bags up some for me and my brother to take home. I've been known to go through a gallon size bag of them in less than a week.
Are you talking about the kind with the chow mien noodles? Those are my FAVORITE!
You know, it sounded weird to me but I tried some butterscotch ones and it was pretty tasty.
In France we made them with corn flakes though. Got to make some of those.0 -
Date & nut filled butter sugar cookies .With a tall glass of ice cold milk of course.1
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joshperson195 wrote: »rachelr1116 wrote: »My mom's peanut clusters. She always makes a ton and bags up some for me and my brother to take home. I've been known to go through a gallon size bag of them in less than a week.
Are you talking about the kind with the chow mien noodles? Those are my FAVORITE!
Hers are just peanuts and melted chocolate chips, but those look amazing!0 -
How about pecan pralines - yum - have not done in several years. Boiling sugar is always tricky.0
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starfruit132 wrote: »How about pecan pralines - yum - have not done in several years. Boiling sugar is always tricky.
'praline' totally confuses me in the US. What is it exactly? In France it's a mix of almond and hazelnut, typically a paste. Definitely doesn't seem like the same thing..0
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