Cranberry-Mascarpone Pots De Crème

Cranberry-Mascarpone Pots De Crème

There is another holiday favorite. It can be done up to 24 hours in advance and refrigerated till the serving time.

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Raisin-Eggnog Bread Pudding

Raisin-Eggnog Bread Pudding (piece)

The least thing you want to do on Christmas morning or morning after New Year celebration is to cook. I hate the whole idea of spending hours in the kitchen rather than being with my family and sharing my son’s excitement and happiness after unwrapping all the presents. So, I just praise the recipes that allow you to cook or bake in advance.

This pudding is among them. And it tastes really good too.

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Lemon Poppy Seeds Pretzel Cookies

Lemon Poppy Seeds Pretzel Cookies

This is my variation of Nick Malgieri’s recipe for Vanilla Pretzels, from his “Cookies Unlimited”. The cookies are not as hard and crunchy as the most of similar shaped cookies. They even stay cakey and tender in the middle.

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Molasses Spice Cookies

Molasses Spice Cookies

The cookies are big, sweet, mildly spiced, crisp, and crunchy but not hard. They go well with anything – milk, coffee or tea. I like to crush them over ice-cream or even yogurt. The cookies are the great keepers, they can be stored for at least 1 week in an air-tight container.

The recipe is from the never-failing “Baking – From My Home to Yours”.

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Honey Maple Pecan Tart

Honey Maple Pecan Tart

More a confection than a pastry; it screams out loud for a double shot of espresso. The tart is seductive and rich. Serve it thinly sliced. If you wish you can substitute all or part of the pecans for walnuts.

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Pineapple Coconut Cookies

Pineapple Coconut Cookies

These are sooooo good! They are actually among my favorite cookies and I have to admit I’m quite picky… The cookies are easy to prepare but they are the best the day they are baked. This way they are crispy outside and creamy-chewy in the middle. The batter though can be refrigerated up to five days. So, prepare the dough, put it in a fridge and bake the cookies as needed. The recipe is from David Lebovitz’s “Ripe for Dessert”.

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