Four & Twenty Blackbirds takes the flavor of boozy, creamy eggnog and pours it into a gingersnap crumb crust. There are plenty of eggs, and a little grogg (here, dark rum).
'holiday dessert' on Serious Eats
Usually at this time of year I end up throwing away leftover panettone. This year I found a solution, one that uses up panettone leftovers and makes something genuinely delicious—so good, in fact, that it's won over the hearts and minds of several panettone-haters at SE HQ.
If you have some panettone turning stale and want something different than French toast, consider making it into ice cream.
A holiday take on the traditional blossom cookie: a cakey chocolate cookie with a festive peppermint Kiss.
This version of the Nanaimo bar is dressed up for the holidays with a gingerbread base and a "blonde" white chocolate topping. The spicy gingerbread works superbly with the classic Nanaimo bar filling, which is made with Bird's custard powder, an ingredient which can typically be found in the International aisle of grocery stores (with the British imports). These bars are very sweet, very rich, and very perfect for holiday parties or cookie exchanges. If you feel like overdoing it in a very pleasurable way, go ahead and pair them with eggnog.