Dessert is the one place I stop counting protein, though I still swap Greek yogurt into a panna cotta or cheesecake when it fits. The recipes are split into cookies, cakes and cheesecakes, puddings and panna cotta, and fruit desserts and pies. Most baked cookies freeze for up to 3 months. Bake early.
Cookies for the tray
Chocolate Crinkle Cookies
A fudgy chocolate dough gets rolled in powdered sugar, then cracks as it bakes. Chill the dough for at least 1 hour so the cookies hold their shape. They bake in about 10 minutes at 350°F. The baked cookies freeze for up to 3 months. I would keep a bag in the freezer for drop-in guests.
Snowball Cookies
Butter, flour and finely chopped pecans make a crumbly cookie that gets rolled twice in powdered sugar. Roll them once while warm and again once cool, so the coating stays white. I like walnuts in place of pecans. They keep in a tin for about 1 week.
Peanut Butter Blossoms
A soft peanut butter cookie gets a chocolate kiss pressed into the center right out of the oven. Roll the dough balls in sugar before baking for a crisp outside. Press the chocolate in within the first minute or the cookies crack too much. These are my pick for the tray because the peanut butter brings a little protein.
Red and Green M&M Cookies
Chewy brown sugar cookies are studded with holiday-colored M&Ms. Press a few extra candies on top right after baking so the colors show. Pull them at 10 minutes while the centers still look soft. I would start here if you are new to cookies.
Decorated Sugar Cookies
Cut-out sugar cookies in tree and star shapes take royal icing well. Roll the dough to 1/4 inch and chill the cut shapes for 15 minutes before baking so the edges stay sharp. Let the icing dry for 8 hours before stacking. Undecorated cookies freeze well, so you can bake early and ice later. I bake these first and decorate on a slower day.
Shortbread S Cookies
Butter shortbread piped or rolled into S shapes is a Scandinavian holiday tradition. The dough uses just butter, sugar, flour and a little vanilla. Bake them until the edges are barely golden. Dust them with sugar once cool. I like them with coffee more than with milk.
Gingerbread Cookies
Molasses, ginger, cinnamon and cloves give these cut-out cookies their deep color and spice. The dough needs at least 2 hours in the fridge before rolling. I bake them 8 minutes for soft cookies, or 11 when I want them crisp. Pipe icing details once they cool.
Chocolate Caramel Shortbread Bars
A shortbread base, a layer of soft caramel and a chocolate top set into neat squares. These are sometimes called millionaire bars. Chill the pan between layers so each one sets clean. Cut them with a hot knife for sharp edges. I cut them small, since they are rich.
Cakes, breads and cheesecakes
Mini Cheesecakes
Small cheesecakes baked in a muffin or silicone mold skip the water bath and the cracking. Each one bakes in about 20 minutes at 325°F. I swap some of the cream cheese for Greek yogurt for a lighter, higher-protein cheesecake. Top them with cherry pie filling or berries.
Pumpkin Cheesecake
Pumpkin puree and warm spices blend into a classic cheesecake over a gingersnap crust. Bake it a day ahead, since it needs at least 6 hours to chill. Run a knife around the edge right after baking to prevent cracks. Whipped cream goes on just before slicing. For a crowd, I would make this over pumpkin pie.
Apple Cider Donut Cake
Reduced apple cider gives this bundt cake the flavor of a cider donut. Brush it with butter and roll it in cinnamon sugar while it is still warm. It keeps well for 2 days under a cake dome. I like a slice with coffee on Christmas morning too.
Pumpkin Bread
A moist, spiced quick bread that slices cleanly and freezes well. Bake 2 loaves at once and wrap 1 for gifting. I stir in walnuts for crunch. It tastes better on day 2 as the spices settle.
Gingerbread Cake
A dark, moist snack cake made with molasses and fresh ginger, baked in a 9 by 13 pan. I skip frosting and serve it with whipped cream. Bake it a day ahead for a deeper flavor. Cut it into squares to serve a crowd.
Yule Log
A rolled chocolate sponge cake filled with whipped cream and covered in chocolate ganache, scored to look like bark. Roll the sponge while warm in a towel so it does not crack later. Make it up to 1 day ahead and keep it in the fridge. Powdered sugar snow and sugared cranberries finish the look. This is the dessert I would pick as a centerpiece.
Puddings and panna cotta
Eggnog Bread Pudding
Cubes of brioche soak in eggnog, eggs and nutmeg, then bake until puffed and golden. Let the bread soak for at least 30 minutes before baking. Because the custard is egg based, bake it until the center hits 160°F, the FSIS temperature for eggs. I serve it with a vanilla sauce.
Churro Bread Pudding
Bread pudding baked with cinnamon sugar on top tastes like a churro in custard form. Day-old bread soaks up the custard best. I serve it warm with berries to cut the sweetness. It reheats well in the microwave the next day.
Eggnog Panna Cotta
Eggnog, cream and gelatin set into a smooth, wobbly custard with a hint of nutmeg. Make it a day ahead, since it needs at least 4 hours to set. I serve it in glasses so there is no unmolding. A few cranberries on top add color.
Raspberry Panna Cotta
Vanilla panna cotta set in ramekins and topped with fresh raspberries and mint. I use part Greek yogurt in place of cream, which gives it tang and more protein. Each ramekin sets in about 4 hours. Make them 2 days ahead and keep them covered.
Chocolate Mousse
Melted dark chocolate folded into whipped cream makes a light, airy mousse. I use chocolate with at least 60% cacao for a deeper flavor. Spoon it into small glasses and chill for 2 hours. Shaved chocolate and a few raspberries go on top.
Rice Pudding
Short-grain rice simmers slowly in milk with cinnamon, vanilla and a strip of orange zest. It takes about 40 minutes of gentle stirring. Serve it warm or cold. I like that the milk gives it some protein.
Fruit desserts and pies
Red Wine Poached Pears
Whole pears simmer in red wine with cinnamon, star anise and orange peel until they turn deep red. Reduce the poaching liquid into a syrup to pour over them. They can be poached 2 days ahead and kept in the liquid. I serve them with Greek yogurt instead of mascarpone for more protein.
Baked Cinnamon Apples
Apples bake with cinnamon, brown sugar and butter until soft and syrupy. A scoop of vanilla ice cream turns them into dessert. Firm apples like Honeycrisp or Pink Lady hold their shape best. I top them with oats and pecans for crunch.
Mixed Berry Tart
A buttery tart shell filled with pastry cream and topped with fresh berries looks festive with little effort. Bake the shell and make the cream a day ahead. Arrange the berries the day of so they stay fresh. Brush them with warmed jam for shine. I make this when the table needs something lighter.
Key Lime Pie
Lime juice, sweetened condensed milk and egg yolks set into a tart filling over a graham cracker crust. It bakes in only 15 minutes. Chill it at least 4 hours before slicing. I put it out because a heavy dessert table needs something bright.
Pecan Pie
Toasted pecans set in a brown sugar and maple custard over a flaky crust. Bake it the day before so it sets fully. Baked pecan pie keeps 3 to 4 days in the fridge and 1 to 2 months in the freezer, per FoodSafety.gov. I serve it with whipped cream.
Apple Crisp
Sliced apples bake under an oat, butter and brown sugar topping until bubbling. It takes about 45 minutes at 375°F. Assemble it in the morning and bake it during dinner so it comes out warm. I add walnuts to the topping for crunch.
