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                  Holiday Dessert Ideas


                  I'll be jumping off here shortly in favor of family time, the creation of my second Bûche de Nöel of the season, and a "Through the Looking Glass" New Year's masquerade ball, but before I do, here's an offering of some favorite desserts for your holiday table, from all things chocolate, to savory sides. Whatever your winter celebrations, sending love and light to you and yours.

                  Chocolate, Chocolate, Chocolate
                  Chocolate Orange Pie with Mascarpone Cream
                  Chocolate Peppermint Cream Pie, pictured top right
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                  Milk Chocolate & Salted Caramel Hazelnut Tart
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                  Fruits & Nuts
                  Bourbon Ginger Pecan Pie
                  Cranberry Goat Cheese Tart with Almond Shortbread Crust
                  Key Lime Pie,
                  Red Wine-Poached Seckel Pear Tartlets, pictured top left
                  Shaker Orange Tarts

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                  Bakewell Tart with Apple Rosemary Jelly
                  Jam Cookies
                  Joulutorttu or Finish Jam Tarts, pictured bottom right
                  Meyer Lemon Honey Marmalade Linzer Torte
                  Speculoos Icebox Pie

                  Cakes
                  Beignets
                  Chocolate Almond Snow Day Cake, pictured bottom left
                  Cranberry Upside Down Cake
                  Lime Bundt Cake
                  Whiskey-Soaked Dark Chocolate Bundt Cake

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                  Beef Picadillo Pie with Mashed Potatoes
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                  Puff Pastry Hand Pies with Goat Cheese & Hot Pepper Jelly
                  Tri-color Potato, Caramelized Onion, Goat Cheese & Rosemary Galette

                  For more ideas, visit Christmas dessert guides from 2015, 2013, 2012 and as always, you can find many more recipes via the Recipe Index.

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                  I'm a person who has difficulty with choices. Growing up, my family called me "yes/no girl" and my astrological chart, cast by my friend when I was in my mid-twenties, revealed a seesaw-- in which the planets were situated almost directly across from each other, offering an explanation for my chronic indecisiveness. On the flip side, that curse does come with the blessing of the ability to see see both sides of an issue; I make a pretty good mediator-- when my own choices aren't involved.

                  My frequent vacillation (most exacerbated when deciding between two good options) extends to my dessert menu making. Faced with so many possibilities, I tend to avoid a decision and make as many desserts as I can, and hence, overextending myself. "We need something with chocolate, fruit, and nuts-- at the very least!" To combat this, I've learned to seek out desserts that combine those disparate flavors into one dish-- a way to avoid a decision altogether. That's one reason why I like the Cranberry Chess Pie so much-- it's a perfect combination of the tartness of cranberries and the smooth, buttery custard of a chess pie.



                  The past two Thanksgivings, when my list of pies was growing long, I decided to combine the sweet potato and pecan pies on my list into one Sweet Potato Pecan Pie. The pecan filling is salty and sweet, using only brown sugar as a sweetener, while the sweet potato filling, enriched with coconut milk, adds a smooth savory note. Now to like this pie, you probably need to already be a fan of both sweet potato and pecan pie. This year, I watched as my grandmother scooped all of the pecan filling off of the top and only once that was gone, did she venture slowly, perhaps begrudgingly, into the sweet potato filling. But if you're a fan of both pies, and/or just have trouble with decisions, this is the dessert for you.


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                  Ingredients
                  For the crust:
                  Nothing in the House pie crust, halved
                  Turbinado sugar

                  For the sweet potato filling:
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                  4 Tablespoons unsalted butter, softened
                  1/3 cup granulated sugar
                  3 large eggs
                  1/3 cup unsweetened coconut milk
                  1 1/4 teaspoons cinnamon
                  3/4 teaspoons ground ginger
                  1/4 teaspoon sea salt
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                  For the pecan topping:
                  1 1/2 cup brown sugar
                  3 Tablespoons all-purpose flour
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                  1 teaspoon vanilla
                  1 teaspoon bourbon
                  1/4 teaspoon salt
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                  Directions