With a chewy mint-chocolate brownie on the bottom and a disk of vanilla ice cream on top, if you like brownie sundaes, you're bound to love this pie. This is the perfect make-ahead dessert for the holidays; with the brownie and ice cream disks made in advance, all you'll need to do is combine them, top with whipped cream, crushed candy canes, and serve.
'holiday cakes' on Serious Eats
Cooked eggs enrich a thick layer of creamy chocolate mousse set between two layers of chocolate cake that's draped in ganache. It doesn't get any more decadent than this.
No way around it, the holidays are more than a little bit about decadence. And while beautiful holiday cookies are great, what makes a better centerpiece for your festive meal than a gorgeously iced cake?
Yeah, you're probably not even going to click through, are you.
Also known as Jell-O rainbow cake, this seriously retro dessert is typically made with 1 box of white cake mix and 1 box of Jell-O. We've made a homemade version that amps up the flavor but keeps the fun.
This easy to prepare pie stars store-bought eggnog. The nog is turned into a creamy pudding that's nestled in a gingersnap crust and topped by whipped cream and freshly grated nutmeg.
Hot chocolate becomes cake in this recipe that incorporates moist chocolate cake, marshmallow whipped cream, and hot chocolate sauce.
Pío V—allegedly named for 16th century Pope Pius V, though there are no written records or even verbal conjectures to explain the odd handle—is a Nicarguan dessert typically served around Christmastime. The name is quaint and speaks to the Nicaraguan history of Catholicism, but what I love most is that within the name are hidden another three, given that Pío V is made up of marquesote, sopa borracha, and manjar.
My Thanksgiving table isn't complete without an assortment of cranberry sauces. I like to have a basic back-of-the-bag recipe flanked by versions spiked with wine, studded with different fruits, punched up with spices and zest. The sauces are usually only perfunctorily spooned on plates, given the limited real estate, but that translates into ample leftovers. This year, I wanted to showcase the ruby red, tart cranberry sauce and give it its due by putting it on a pedestal (or cake stand).
Marble cakes are homey and festive at the same time. A marble cake looks slick when you slice into it and reveal the delicate pattern of the two batters swirled together. Rather than dividing the base batter in half, I like to remove about a third of it and add the chocolate.
This flourless chocolate cake is one of those deeply satisfying, intense desserts that overwhelm me, make me lose myself, willingly, in its mysteriously lush darkness, just like a walk in Central Park when the day ebbs and does little to induce you to step back into the lit and crowded streets.
Orange Kiss-Me Cake appears in our files as "kugelhopf" though it in no way resembles the Alsatian brioche-cake delicacy. The cake is actually the very same recipe that won Ms. Lily Wuebel of Redwood City, CA the $25,000 grand prize at the second Pillsbury Bake-Off contest in 1950. Orange Kiss-Me Cake featured, naturally, Pillsbury flour and the showstopper: a whole orange, ground to a pulp in a food processor along with walnuts and raisins.
This cheesecake, which is infamous in my family, was exclusively made on special occasions, and I would always request it on birthdays. It is rich and creamy, but lightened with the inclusion of egg whites beaten to stiff peaks. The crust was usually Galletas María crumbs and it was served plain--very understated but sumptuous.
Peel away the layers of my delicate and complex soul and you'll discover cheap sequins and over-processed junk food near the core. Attempting a balancing act between my bipolar desires, I made a gussied-up Twinkie. Twinkie gets a makeover! Twinkie goes to prom! Here's what I did: for the springy sponge-like exterior of the cellophane-wrapped snack I substituted an orange-flavored, fluffy chiffon cake. The filling is a meringue-based semifreddo sweetened with honey and speckled with toasted sesame seeds.