My aunt has asked me to bring a dessert to Christmas Dinner on Christmas day. What should I prepare and bring? I was thinking of making a Candy Cane Swirl Cheesecake. Do you think this would be fine or should the dish be more that of a traditional dessert? (I fear I maybe overthinking this )

That cheesecake sounds delicious!

I am making banana pudding and red velvet cake for our dinner. My greedy nephew loves banana pudding, so I might make two. I hope that my guests gobble up left overs. I hate to have left over desserts calling me until they are all gobbled up!

Ever since I was a wee young thing, red velvet cake has been the staple dessert at my family's holidays and birthdays.

I'm really looking forward to that next week.

I think I'll probably make egg nog ice cream, with cherry crown cookies on the side for Christmas Eve. Sweetie likes both - and we're still feeding him gently, so...

missfee said:

My aunt has asked me to bring a dessert to Christmas Dinner on Christmas day. What should I prepare and bring? I was thinking of making a Candy Cane Swirl Cheesecake. Do you think this would be fine or should the dish be more that of a traditional dessert? (I fear I maybe overthinking this )

Sounds YUM !

I am making homemade peppermint marshmellows and dark chocolate mix for coco ... for a girls gathering this weekend !

That cheesecake looks delicious

Efan said:

Ever since I was a wee young thing, red velvet cake has been the staple dessert at my family's holidays and birthdays.

I'm really looking forward to that next week.

This will be the third time making one from scratch. My first was an epic fail. It came out pink because I didn't have enough food coloring. And I forgot the vinegar. WHy does cake need vinegar? But the second one with vinegar tasted better. I think this one will be the one that I get right. And I have enough red food coloring too!

KatSkrizzle said:

Efan said:

Ever since I was a wee young thing, red velvet cake has been the staple dessert at my family's holidays and birthdays.

I'm really looking forward to that next week.

This will be the third time making one from scratch. My first was an epic fail. It came out pink because I didn't have enough food coloring. And I forgot the vinegar. WHy does cake need vinegar? But the second one with vinegar tasted better. I think this one will be the one that I get right. And I have enough red food coloring too!

Using vinegar is like using sour milk...or lemon juice...or any other acid in baked goods. Besides adding flavor, it reacts with your leavening and makes for a very light cake.

In the case of a red velvet cake, it also helps to deepen the color by reacting with the cocoa.

KatSkrizzle said:

Efan said:

Ever since I was a wee young thing, red velvet cake has been the staple dessert at my family's holidays and birthdays.

I'm really looking forward to that next week.

This will be the third time making one from scratch. My first was an epic fail. It came out pink because I didn't have enough food coloring. And I forgot the vinegar. WHy does cake need vinegar? But the second one with vinegar tasted better. I think this one will be the one that I get right. And I have enough red food coloring too!

Yeah, red velvet has a two-bottle minimum. It's not the cake to go to if you're worried about chemicals.

The vinegar works with the baking soda to make the cake lighter. That cake has so much going on, it needs all the help it can get, because it is VERY easy to end up with a dry, dense cake.

My tip is to pull it out of the oven when it is slightly underdone. If it's overdone by even a second, I think it gets dry.

By the way, I have a dozen different red velvet cake recipes, so if you need any help, let me know.

Efan said:

KatSkrizzle said:

This will be the third time making one from scratch. My first was an epic fail. It came out pink because I didn't have enough food coloring. And I forgot the vinegar. WHy does cake need vinegar? But the second one with vinegar tasted better. I think this one will be the one that I get right. And I have enough red food coloring too!

Yeah, red velvet has a two-bottle minimum. It's not the cake to go to if you're worried about chemicals.

The vinegar works with the baking soda to make the cake lighter. That cake has so much going on, it needs all the help it can get, because it is VERY easy to end up with a dry, dense cake.

My tip is to pull it out of the oven when it is slightly underdone. If it's overdone by even a second, I think it gets dry.

By the way, I have a dozen different red velvet cake recipes, so if you need any help, let me know.

i suggest the red Wilton's frosting coloring. it is much more concentrated.

I was somehow gifted 2000 pirhana kittens. I'm sure I can make some sort of pudding from them..anyone want a taste?

OnlyNDaUsa said:

Efan said:

Yeah, red velvet has a two-bottle minimum. It's not the cake to go to if you're worried about chemicals.

The vinegar works with the baking soda to make the cake lighter. That cake has so much going on, it needs all the help it can get, because it is VERY easy to end up with a dry, dense cake.

My tip is to pull it out of the oven when it is slightly underdone. If it's overdone by even a second, I think it gets dry.

By the way, I have a dozen different red velvet cake recipes, so if you need any help, let me know.

i suggest the red Wilton's frosting coloring. it is much more concentrated.

It's only for frosting? Usually I don't color the frosting (although you could dye it green to make a red-and-green cake).

Genesia said:

I love these threads.

Missfee, the candy cane cheesecake sounds delicious and perfectly Christmas-y. I think they'll love it.

I'm making the struffoli for my husband's family this year. I've never made it without my grandmother's help, and it's a big deal at Christmas in his family. [img:$uid]http://planetsmilies.net/shocked-smiley-9446.gif[/img:$uid]

my mom recently made a red velvet cheesecake

eating it was like having a dining orgasm

I told her thats what I want for xmas

2 of 'em

orger said:

my mom recently made a red velvet cheesecake

eating it was like having a dining orgasm

I told her thats what I want for xmas

2 of 'em

PunkMistress said:

orger said:

my mom recently made a red velvet cheesecake

eating it was like having a dining orgasm

I told her thats what I want for xmas

2 of 'em

2 cakes, mind you

not 2 orgasms

unless somebody other than my mom

is giving orgasms as gifts

orger said:

PunkMistress said:

2 cakes, mind you

not 2 orgasms

unless somebody other than my mom

is giving orgasms as gifts

Oh my god

KatSkrizzle said:

Genesia said:

Using vinegar is like using sour milk...or lemon juice...or any other acid in baked goods. Besides adding flavor, it reacts with your leavening and makes for a very light cake.

In the case of a red velvet cake, it also helps to deepen the color by reacting with the cocoa.

You're like the Mr Wizard of cooking!

Not far off. Baking and ice cream making are chemistry.

Efan said:

OnlyNDaUsa said:

i suggest the red Wilton's frosting coloring. it is much more concentrated.

It's only for frosting? Usually I don't color the frosting (although you could dye it green to make a red-and-green cake).

you can use it for anything, it is just thicker that the drops. I use it for fondant too!

Yum!

I am taking an Orange Jello Salad.. It is so refreshing, and good.

I had a red velvet muffin with white chocolate chips the other day...

tinaz said:

My family does more rum cakes and banana bread and creamed rum

my easy peasy christmas dessert is always bananas foster , candied papaya or tembleque (coconut custard with fresh ground cinnamon sprinkled on top)

Easy custard to try.... from Puerto Rico

TEMBLEQUE

Ingredients:
(serves 8 or more)

(A)
1 13.5 oz can coconut milk
1/2 cup sugar
1/2 cup cornstarch
1/4 tsp salt
(B)
1 tsp vanilla flavor

Procedure:

Blend all ingredients included in (A) thoroughly. Cook in a saucepan over medium heat, stirring continuously, until it thickens. Add the vanilla, stir and remove from heat.

Pour in individual dessert cups or a shallow dish. Cover and refrigerate for several hours or overnight. Sprinkle with ground cinnamon or ground nutmeg when serving.

Mach said:

missfee said:

My aunt has asked me to bring a dessert to Christmas Dinner on Christmas day. What should I prepare and bring? I was thinking of making a Candy Cane Swirl Cheesecake. Do you think this would be fine or should the dish be more that of a traditional dessert? (I fear I maybe overthinking this )

Sounds YUM !

I am making homemade peppermint marshmellows and dark chocolate mix for coco ... for a girls gathering this weekend !

What you are making sounds delicious too!!!

PunkMistress said:

I love these threads.

Missfee, the candy cane cheesecake sounds delicious and perfectly Christmas-y. I think they'll love it.

I'm making the struffoli for my husband's family this year. I've never made it without my grandmother's help, and it's a big deal at Christmas in his family. [img:$uid]http://planetsmilies.net/shocked-smiley-9446.gif[/img:$uid]

Thanks for the input!!! What is struffoli?

paintedlady said:

My family does more rum cakes and banana bread and creamed rum

my easy peasy christmas dessert is always bananas foster , candied papaya or tembleque (coconut custard with fresh ground cinnamon sprinkled on top)

That sounds yummy!!

Efan said:

Ever since I was a wee young thing, red velvet cake has been the staple dessert at my family's holidays and birthdays.

I'm really looking forward to that next week.

I love red velvet cake absolutely delicious!

missfee said:

PunkMistress said:

I love these threads.

Missfee, the candy cane cheesecake sounds delicious and perfectly Christmas-y. I think they'll love it.

I'm making the struffoli for my husband's family this year. I've never made it without my grandmother's help, and it's a big deal at Christmas in his family. [img:$uid]http://planetsmilies.net/shocked-smiley-9446.gif[/img:$uid]

Thanks for the input!!! What is struffoli?

Deep fried balls of sweet dough, drenched in honey syrup: