As with any holiday, there are familiar, festive staples that I revel in making: using chocolate, cranberry, and sometimes cream—I used all three for example in my Christmas recipes—and there are those I’m still discovering.
New Years is a great time to make new Desserts, after the festive cheer of Christmas is starting to settle, and you need a sugary kick to start of the New Year!
Here are 19 of my best!
The 19 Best New Years Dessert ideas
1. New Year’s Sparkling Champagne Cake
What I adore about this cake is how it perfectly embodies the celebratory spirit of New Year’s with its use of sparkling wine. When you mix all-purpose flour, unsalted butter, and champagne together, you get a light and fluffy texture that practically screams to be served at a party.
Then there’s the buttermilk. Adding that to the mix truly ups its elegance and makes this cake an unfussy yet special dessert for any occasion.
Ingredients
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla extract
1 cup champagne or sparkling wine
3/4 cup buttermilk
Instructions
1.In a bowl of medium size, combine the flour, baking powder, and salt. Whisk them together and then set them aside.
2. In a spacious mixing bowl, mix the butter and sugar and mix until light and fluffy. Then, add the eggs, beating them in one at a time. Finally, mix in the vanilla extract.
3. Mix the flour mixture and champagne with the butter mixture, adding the flour mixture and champagne alternately in two parts, starting with the flour mixture and ending with the flour mixture, then add the buttermilk and mix until just combined.
4. Evenly distribute the batter among the cake pans, and then put the pans into a heated oven. Set a timer for 20 minutes, but be prepared for the cakes to possibly need up to 25 minutes to bake. Once baked, the toothpick test will indicate when ready. The cakes should rest in the pans for 10 minutes before being turned out onto the wire racks that allow for complete cooling.
2. Golden New Year’s Donuts
The New Year’s donuts are a delightful and simple way to welcome the new year, shimmery with edible gold glitter. I love making them with a smooth batter that consists of the most basic donut components—flour, a little sugar, and a generous touch of milk and egg.
Then it’s just a matter of frying until golden brown and drenching them in a sweet glaze.
Ingredients
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup whole milk
2 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
Vegetable oil, for frying
Gold edible glitter or gold sugar for decoration
Instructions
1. Combine the flour, sugar, baking powder, salt, and cinnamon in a sizable mixing bowl. Whisk these dry ingredients until they uniformly blend.
2. In a separate bowl, combine the milk, eggs, melted butter, and vanilla extract, and whisk until the mixture is smooth.
3. Mix the wet and dry ingredients to form the batter.
4. In a large pot or deep-fryer, heat the vegetable oil to 350°F (175°C).
5. Spoon the batter into the hot oil and fry until each side is golden brown, about 2-3 minutes. Drain on paper towels.
6. When it has cooled a bit, add a sprinkle of edible glitter in gold or golden sugar for a really special festive effect.
3. Lucky Almond Cookies
I have a tried-and-true biscuit recipe that combines everyday ingredients to make something extraordinary. All-purpose flour, almond flour, and lots of butter are certainly nothing to scoff at, but what really makes these cookies special is the heavenly addition of almond extract and the toasted slivered almonds that provide a truly decadent crunch.
Ingredients
1 cup all-purpose flour
1/2 cup almond flour
1/2 cup unsalted butter, room temperature
1/2 cup powdered sugar
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 cup sliced almonds, toasted
Instructions
1. Set your oven to 325°F (165°C) to preheat. Line a baking sheet with parchment paper.
2. In a big bowl, beat the unsalted butter and powdered sugar together until they are light and fluffy.
3. Include the almond extract and blend it in thoroughly.
4. In another bowl, mix together the all-purpose flour, almond flour, and salt. Slowly incorporate the dry ingredients into the buttery mixture, mixing just until combined.
5. Carefully blend the sliced almonds into the dough until they are uniformly distributed.
6. Take tablespoon-sized amounts of dough and drop them onto the prepared baking sheet, leaving about 2 inches between them. Use your hand to make the dough deposits into shapes that are approximately the thickness of a finished cookie, since they won’t spread much during baking.
7. Bake for 15 to 18 minutes, or until the edges are a beautiful golden brown. Once you pull the tray from the oven, let the cookies rest on the sheet for 2 to 3 minutes before using a metal spatula to transfer them to a wire rack. The cookies will continue baking for a few minutes after you take them out of the oven, and this is when they turn from good to great.
4. New Year’s Eve Tiramisu
I love to indulge in a classic tiramisu on New Year’s Eve. Its layers of coffee-soaked ladyfingers and rich mascarpone cream make it one of my all-time favorite desserts.
The combination of strong coffee, the slightest hint of vanilla, and the creamy mascarpone (along with the ladyfingers) is a dessert that both satisfies and makes you feel classy. Dust some unsweetened cocoa powder on top, and you’re really living it up.
Ingredients
- 1 cup strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 3 large egg yolks
- 1/2 cup granulated sugar
- 8 ounces mascarpone cheese, room temperature
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Unsweetened cocoa powder, for dusting
- About 24 ladyfinger cookiesÂ
- Chocolate shavings or curls for garnish (optional)
Instructions
1. In a broad bowl, mix the coffee that has been cooled with the coffee liqueur. Put this mixture aside for now.
2. In a bowl that can withstand heat, whisk the egg yolks and sugar. Set the bowl over a pot of water that is simmering (and a pot that is not boiling), and whisk. Keep whisking until the mixture is smooth.
3. Incorporate the mascarpone cheese into the yolk mixture, blending until smooth.
4. In another bowl, beat the heavy cream and vanilla extract until soft peaks form. Carefully combine the whipped cream with the mascarpone mixture.
5. Rapidly immerse each ladyfinger in the coffee solution and place them in a single layer at the bottom of a 9×9 inch dish. Expend half of the amount of the mascarpone mixture evenly over the fingers. Repeat the first two steps with another layer of the partially submerged and subsequently laid down fingers and the rest of the mascarpone mixture.
6. Dust the top with chocolate powder and shavings. Then place in the fridge to chill ready to serve
5. Festive Fruit Tart
A sweet tart crust and a pastry cream filling made with real vanilla make this fruit tart as rich as any dessert could hope to be. And yet it’s so light, so fresh, and so stunningly vivid with the fruits of the season that you won’t believe it’s as simple as it is—an assemblage of pretty produce..
Ingredients
Sweet Tart Crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/4 cup granulated sugar
1/4 teaspoon salt
1 egg yolk
1-2 tablespoons ice water
Pastry Cream:
2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
Topping:
2 cups assorted fresh fruits (such as strawberries, blueberries, kiwi, raspberries, mango)
Apricot jam or glaze (optional), Gold leaf sheets (optional)
Instructions
1. To make the tart crust, mix flour, sugar, and salt in a food processor. Mix in the butter until the mixture resembles coarse meal. Add the egg yolk and mix in enough ice water until the dough just holds together. Do not overmix.
2. Shape the dough into a disk, cover it with plastic, and place it in the refrigerator for a minimum of 1 hour. Meanwhile, heat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
3. On a slightly floured surface, roll out the chilled dough into a tart pan. Using a fork, prick the base and cover it with parchment. Fill your newly prepared pan with baking weights and slide it into a 350°F oven. Set a timer for 15-20 minutes and let the dough bake until it just starts to look set and appears slightly golden. Remove the weights, let the tart continue to bake, and set a timer for 5-10 more minutes. The base is done when it is nicely browned and looks fully cooked.
4. To prepare the pastry cream, bring the milk to a simmer in a saucepan. Meanwhile, in a mixing bowl, combine sugar, cornstarch, salt, and egg yolks, and whisk well. Very gradually, as in a thin stream, add the hot milk to the yolk mixture, whisking constantly as you do so. Once all the milk is added, return the mixture to the pan and cook over medium heat, stirring almost continuously, until thickened. Remove from heat, stir in the vanilla and butter, and cool the mixture in the fridge.
5. Evenly distribute the cold pastry cream over the tart shell that has cooled down. Place fresh, whole fruits on top in a way that is visually interesting and appealing.
6. For a glossy finish, you can heat apricot jam and use it to brush over your tart’s fresh fruit. Let the jam finish glazing the tart in the refrigerator before you slice and serve it. At least 1 hour should pass from the time you put it in the glaze (for it to set with the kind of firmness that will yield clean slices) to the time you take it out to serve.
6. New Year’s Fortune Cake
The time-honored practice of hiding a coin in a cake for New Year’s celebrations is one that I adore. I have made this cake a part of our family’s New Year’s tradition.
The cake has a delightful flavor and is wonderfully moist, a result of the combination of ingredients such as buttermilk, sour cream, and fresh orange zest. Finding the coin in your slice is supposed to bring you good luck for the upcoming year.
Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup sour cream
Zest of 1 orange
1 coin (wrapped in foil, for the tradition)
Instructions
1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare it for baking. Get a 9-inch round cake pan ready by greasing it and flouring it so that the cake will come out easily once it has baked and cooled some.
2. In a bowl of medium size, combine the flour, baking powder, baking soda, and salt, and mix well.
3. In a capacious mixing bowl, combine softened butter and sugar. Beat together until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Since vanilla and orange are such complementary flavors, I like to use both in this cake. Stir in the vanilla and orange zest.
4. Incorporate the dry components into the wet mixture, adding in between portions of buttermilk and sour cream. You should begin and end with the flour mixture. Mix to combine; there’s no need to overdo it.
5. Place the batter in the prepared cake pan, making sure to conceal the coin wrapped in parchment. (or if you don’t like the idea of a coin in the cake you can place it on top!) Smooth the top and put it in the oven. Bake for 30 to 35 minutes, and check for doneness by inserting a toothpick into the center. It should come out clean.
6. Let the cake sit in the pan for 10 minutes after it comes out of the oven. Then, remove the cake from the pan and place it on a wire rack to cool all the way down before serving.
7. Midnight Chocolate Fondue
I love the sophistication of a decadent chocolate fondue, a sumptuous dessert that stars either semisweet or bittersweet chocolate and heavy cream. Butter is sometimes added to ensure a smooth texture, while an optional liqueur such as Grand Marnier can deepen the flavor.
My preferred dippable—mostly fruit, some cake, and one kind of candy—guarantee a delightful, and sometimes surprising, contrast in textures and tastes.
Ingredients
8 ounces semisweet or bittersweet chocolate, chopped
1 cup heavy cream
1 tablespoon unsalted butter
2 tablespoons liqueur (such as Grand Marnier, Baileys, or Amaretto), optional
Pinch of salt
Assorted dippers: strawberries, banana slices, marshmallows, pretzels, pound cake cubes, etc.
Instructions
1. In a medium saucepan, warm the heavy cream over medium heat until it just starts to simmer. Do not allow it to boil.
2. Take the saucepan off the heat and add the butter, chocolate, and a pinch of salt. Allow them to sit for about 2 minutes to let the chocolate begin to melt.
3. Stir the combination gently until it becomes completely blended, with no lumps of chocolate or butter remaining. The mixture should appear smooth and glossy. It is not necessary to use chocolate liqueur in this recipe, but it does add a nice dimension of flavor. If you’d like to use it, incorporate it now.
4. Pour the chocolate concoction into a fondue vessel or a heatproof serving bowl that is pre-warmed with hot water. Keep it warm over a low flame or on a warming plate.
5. Your dippers should be selected with care. Arrange them on a platter to complement the chocolate fondue and serve with fondue forks.Â
8. New Year’s Pavlova
I enjoy assembling a timeless pavlova for the New Year. The dessert’s crackly meringue shell and its almost-soupy, almost-molten interior are my favorite parts.
They make such a beautiful contrast in textures.Â
Sturdy, glossy, and sweet with just a hint of vanilla. And that, my friends, is how I roll with the pavlova.
Ingredients
4 large egg whites
1 cup superfine sugar
1 teaspoon vanilla extract
1 teaspoon white vinegar
1/2 tablespoon cornstarch
1 cup heavy whipping cream
2 tablespoons powdered sugar
Mixed fresh berries (like strawberries, blueberries, raspberries)
Mint leaves for garnish (optional)
Instructions
1. Set your oven to 300°F (150°C) to preheat. Take a baking sheet and line it with parchment paper to prepare for the oven.
2. In a mixing bowl that is clean and dry, beat the egg whites on medium speed until they form soft peaks.
3. Slowly incorporate the superfine sugar, adding one tablespoon at a time. Beat the mixture well after each addition until it becomes glossy and holds stiff peaks.
4. Carefully combine the vanilla, white vinegar, and cornstarch with the rest of the mixture..
5. Place the meringue onto the prepared baking sheet and form it into a circle about 8 inches in diameter, with edges that rise slightly higher than the center.
6. Bake it for one hour, then turn the oven off and allow the pavlova to cool completely in the oven with the door slightly open.
7. Beat the heavy cream with confectioners’ sugar until soft peaks form.
8. After cooling, the pavlova should be topped with whipped cream and mixed berries. The pavlova is best served immediately after being topped.
9. Glittering New Year’s Cupcakes
Cupcakes for the new year are a delightful way to give your celebrations a little extra shimmer. They are made with the usual cupcake ingredients—flour, butter, eggs, sugar, baking powder (and, of course, a little salt)—but the true spirit of these confections lies in their frosting.
Vanilla buttercream is what you’re after, and that’s not too hard to achieve. However, I recommend using the best vanilla you can find to flavor it.
Ingredients
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup whole milk
Edible glitter or sparkling sugar for decoration
1 batch vanilla buttercream frosting
Instructions
1. Set the oven to 350°F (175°C) and prepare a cupcake pan with liners.
2. In a bowl of medium size, combine and beat together the flour, baking powder, baking soda, and salt.
3. In a spacious mixing bowl, combine the butter and sugar and beat them together until the mixture is light and fluffy. Add the eggs, one at a time, beating each in well before adding the next, and then mix in the vanilla.
4. The flour mixture should be added slowly to the butter mixture, alternating with the sour cream and milk. You should start and finish with the flour mixture. Combine everything until completely mixed
5. Distribute the batter uniformly in the lined cupcake pan and place it in an oven preheated to 350 degrees Fahrenheit. Set the timer for 20 minutes. When the cupcakes are finished baking, a toothpick inserted into the center of a cupcake should come out clean.
6. Spread the vanilla buttercream on the cooled cupcakes, then jazz them up with edible glitter or sugar for a festive touch.
10. Prosperity Pineapple Tart
Pineapple tarts are pastries that I hold dear. They are made with a simple combination of all-purpose flour, butter, and pineapple jam—ingredients that, when blended skillfully, yield a melt-in-your-mouth delicacy.
The tarts are brushed with egg wash and baked until golden brown, a hue that promises the crispness that is essential in any tart. That is why I serve them when I have guests over, be it for a casual get-together or an elaborate Feasting Day celebration.
Ingredients
2 cups all-purpose flour
1/4 cup cornstarch
1/2 cup powdered sugar
1/2 teaspoon salt
1 cup unsalted butter (cold and cubed)
2 large egg yolks
1 teaspoon vanilla extract
1 cup pineapple jam (store-bought or homemade)
1 egg (for egg wash)#
Instructions
1. Sift together in a big bowl the flour, cornstarch, and powdered sugar. Then mix them well.
2. Incorporate the cold, cubed butter into the dry ingredients. You can use your fingers or a pastry cutter to do this. Blend until the butter is in small pieces and the mixture looks like coarse crumbs.
3. Incorporate the yolks of the eggs and the vanilla extract into the mixture, and knead it with your hands until a nice kinda smooth dough forms. If you need to, use a rubber spatula at times to help reach the smoothness you want. Wrap the dough in plastic and refrigerate it for a minimum of 30 preliminary minutes.
4. Set your oven to 350°F (175°C). Take the chilled dough, which is good for rolling out, and roll it to about a 1/4-inch thickness. Cut it into your desired shapes using a cookie cutter.
5. Put a tiny spoonful of pineapple jam in the middle of each cut piece. You may fold over the dough like a calzone or leave it open like a base.
6. Using an egg wash of well-beaten egg, brush the very tops of the tarts. Bake for 15-20 minutes, until the tarts achieve a golden-brown color. Allow to cool on a wire rack. Serving them warm makes for a nice presentation.
11. New Year’s Croquembouche
I love making croquembouche for our New Year’s celebrations. The eye-catching masterpiece is made from light, almost ethereal, puffs that are filled with vanilla pastry cream and dipped in caramel.
They are then stacked into a cone to form the croquembouche. While it looks impressive, the dessert is actually quite simple to make and can be divided up over a couple of days.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar (for caramel)
- Decorative sugar or edible decorations (optional)
Instructions
1. Set your oven to 400°F (200°C) to warm up while you prepare your ingredients. Get two baking sheets and line them with parchment paper.
2. Take a small saucepan and add 1 cup of water, 1/2 cup unsalted butter, and 1/4 teaspoon salt. Bring to a boil. When the mixture is boiling, add 1 cup of flour all at once. Stir with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan. Let cool for about 5 minutes.
3. Use a mixer to blend the eggs into the dough, adding them one at a time and mixing each until smooth before adding the next.
4. Using a piping bag, pipe small mounds of dough onto the baking sheets, keeping them 2 inches apart. Bake for 20 to 25 minutes, or until the mounds are a lovely golden brown. Let cool completely.
5. Beat 2 cups of heavy cream with 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract until stiff peaks form. Fill the puffs that have been cooled with the whipped cream.
6. Take 1 1/2 cups of granulated sugar, and cook that in a saucepan over medium heat. As the sugar cooks, it will become a deep amber color and form a liquid. In the meantime, the puffs must be made. Once dipped and stacked in a sugar cone shape on a serving plate, the puffs can optionally be adorned with more sugar or edible decorations. Wait until the sugar hardens before you serve them.
12. Citrus New Year’s Cheesecake
Classic desserts are wonderful, but I can’t resist creating delightful variations on them. My Citrus New Year’s Cheesecake is one such version.
With the base of softened cream cheese and the zesty brightness of lemon and orange zest, this cheesecake offers a refreshing indulgence. Topping it with assorted citrus slices adds a festive touch.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1/4 cup sour cream
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1 tablespoon cornstarch
- Assorted citrus slices (e.g., lime, lemon, orange) for garnish
- Whipped cream (optional)
Instructions
1. Set your oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. These ingredients will create the crust for your cheesecake. Stir them together until they are well-mixed and then evenly distribute (and press) the mixture into the bottom of a 9-inch springform pan.
2. In a spacious mixing bowl, combine the softened cream cheese and 1 cup of sugar. Using an electric mixer, beat the combination on medium speed until very smooth, then add the vanilla and beat until incorporated. Add the eggs, one at a time, beating on low speed after each addition.
3. Incorporate the sour cream, lemon zest, orange zest, lemon juice, orange juice, and cornstarch. Beat until they are smooth and unified, taking care not to overmix.
4. Pour the cream mixture over the prepared crust in the springform pan. Smooth the top with a spatula..
5. Preheat your oven to 350°F (175°C). Place your cheesecake on the middle rack in the preheated oven. Bake for about 50 minutes, and then start checking on it every 5 minutes or so. You will know when it is done when the center is set and only a slight jiggle remains, and the edges are a very light golden brown. Once it is done, turn off the oven and let it cool in there for about 1 hour (this is your chance to not have a large temperature difference between the cake and the outside air, which can lead to cracks).
6. After it has cooled, place the cheesecake in the refrigerator and let it chill for a minimum of 4 hours. When you are ready to serve the cheesecake, you may decorate it with a variety of different citrus slices and some whipped cream, if you like.
13. Berry New Year’s Trifle
The trifle is my delightful way to kick off the new year. I love the combination of airy cake cubes, tart pomegranate seeds, and a mix of fresh berries like strawberries and blueberries.
It is the base for a layered dessert that I love to top with a rich vanilla custard and lashings of whipped cream. To my mind, that makes an ideal new year’s dessert.
It is festive, it is colorful, and it is a complete flavor experience in every bite.
Ingredients
1 sponge cake or pound cake, cut into cubes
2 cups fresh strawberries, sliced
2 cups fresh blueberries
2 cups fresh raspberries
1 cup pomegranate seeds
2 cups vanilla pudding or custard
2 cups whipped cream
1/2 cup berry jam or preserves
1 tablespoon lemon juice
1/4 cup granulated sugar
Fresh mint leaves for garnish (optional)
Instructions
1. Mix the strawberries, lemon juice, and granulated sugar in a tiny bowl. Let them hang out together for about 10 minutes. During this time, the strawberries will release some of their juices, which will mix with the lemon juice and sugar to create a syrupy, macerated topping for your dessert.
2. In a big dish for trifle, layer half of the cubes of cake in the bottom.
3. Cover the cake cubes with half of the berry jam or preserves.
4. Evenly distribute half of the mashed strawberries, blueberries, raspberries, and pomegranate seeds over the layer of jam.
5. Pour half of the vanilla pudding or custard over the berry layer, and top it with a layer of whipped cream.
6. Use the rest of the ingredients to complete the layers. End with a final layer of whipped cream. If you wish, garnish with fresh mint leaves. Chill for at least an hour before serving.
14. Firework Fudge Brownies
Ingredients
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
4 large eggs
1 cup all-purpose flour
1 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup assorted sprinkles or edible glitter
1/4 cup popping candy
Instructions
1. Set your oven to 350°F (175°C) to preheat. Prepare a baking dish that measures 9×13 inches by greasing it and lining it with parchment paper.
2. In a medium saucepan, heat the butter over low heat until melted. Take the saucepan off of the heat and mix in the sugar and the vanilla extract.
3. Add the eggs, one at a time, mixing until each is well incorporated before adding the next.
4. In another bowl, combine the flour, cocoa powder, baking powder, and salt. Whisk together until uniform. Then incorporate this dry mixture into the wet butter mixture. Add it gradually and stir until just combined.
5. Stir in the chocolate chips. Pour the batter into the prepared baking pan, spreading it evenly.
6. Bake for 25-30 minutes, or until a toothpick poked into the center comes out mostly clean. When the timer beeps, take the pan out of the oven and dump the sprinkles and popping candy all over the brownie surface. Let the brownies cool completely in the pan before slicing and serving.
15. Almond New Year’s Biscotti
I love to bake these special almond biscotti for the New Year. They are made with unsalted butter, almond extract, and toasted almonds that add a delightful nuttiness to the treat.
The biscotti are crisp, but not so hard that you need a dental plan for the next year; they are perfectly dunkable in coffee or tea. And they are made with love, which is the secret ingredient that guarantees you will want to serve them at your next celebration.
Ingredients
1 cup granulated sugar
1/2 cup unsalted butter, softened
3 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup whole almonds, toasted and coarsely chopped
Instructions
1. Set your oven to 350 degrees Fahrenheit, or 175 degrees Celsius, to preheat. Then get a baking sheet and line it with some parchment paper.
2. In a big bowl, mix sugar and butter together until the mixture is light and fluffy. Beat in the eggs one at a time, and then add in the vanilla and almond extracts.
3. In a separate bowl, combine the flour, baking powder, and salt, then add them to the wet mixture in increments. Mix until a dough forms, then fold in the chopped almonds.
4. Separate the dough into two equal parts and form each part into a log about 12 inches long and 2 inches wide. Position the logs on the baking sheet you have set up and give them a bit of a pairing knife to flatten them.
5. Place in a preheated oven at 175°C/350°F. After 25–30 minutes, check the logs for firmness and color. They should look and feel like they’re on the verge of browning. When that moment arrives, take them out of the oven and set them on a rack to cool for about 10 minutes.
6. Lower the oven temperature to 325°F (160°C). With a serrated knife, slice the logs on the diagonal into 1/2-inch-thick slices. Lay the slices cut side down on a baking sheet. Bake for an additional 10-12 minutes per side, or until golden brown and crisp. Transfer to a wire rack and cool completely before serving.
16. New Year’s Éclairs
I love the sophistication of marking a moment with éclairs, particularly when they are made in the manner of dark chocolate and vanilla, which, for me, are the ultimate flavors of this classic dessert. My version involves a delicate choux pastry that is filled with a sweet, luscious vanilla cream, then topped with a silky dark chocolate and vanilla ganache.
A gold sprightly, sprinkles finish them off perfectly for welcoming the New Year.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate, chopped
- 1/4 cup heavy cream (for ganache)
- Gold sprinkles for decoration (optional)
Instructions
1. Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
2. In a saucepan, combine the water, butter, sugar, and salt, and bring them to a boil. Add the flour, and stir it in promptly until the mixture forms a ball. Cook the ball of dough for 1 to 2 minutes.
3. Take the mixture off the heat and allow it to cool somewhat. Incorporate the eggs, one at a time, beating well after each addition until the mixture is completely smooth. Place the dough in a piping bag and use it to form 4-inch-long strips on the sheet pan.
4. Bake until puffed and golden brown—about 20 to 25 minutes. Allow to cool completely.
5. To prepare the filling, whip 1 cup of heavy cream with granulated sugar and vanilla until it forms stiff peaks. Use a piping bag to fill the éclairs with the whipped cream mixture.
6. To make the ganache, warm 1/4 cup cream until it is steaming, then pour it over the chocolate (do one set of white chocolate and one of dark) you have chopped. Let the mixture sit for 2 minutes, then stir it until the chocolate and cream have combined into a smooth ganache. To top the éclairs with ganache, simply dip the tops directly into the ganache. Add gold sprinkles for a touch of decoration.
17. Celebration Cinnamon Rolls
My passion is for creating a batch of Celebration Cinnamon Rolls—wonderfully fluffy mounds with the flavor of ground cinnamon and brown sugar. Optional ingredients, such as raisins or cream cheese frosting, make this doughy treat versatile enough to star as either a breakfast roll or a sweet snack fit for any gathering.
Unsurprisingly, I associate the scent of these rolls rising in the oven with a festive atmosphere and treat myself to them whenever a festive occasion arises.
Ingredients
4 cups all-purpose flour
1 packet active dry yeast (2 1/4 teaspoons)
1 cup warm milk
1/3 cup unsalted butter, melted
1/2 cup granulated sugar
1/2 teaspoon salt
2 eggs
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup unsalted butter, softened
1/2 cup raisins (optional)
1/2 cup chopped nuts (walnuts or pecans, optional)
1/4 cup unsalted butter, melted (for brushing)
Cream cheese frosting (optional)
Instructions
1. In a big mixing bowl, the yeast is dissolved in warm milk. The sugar, melted butter, salt, and eggs are added. Gradually, flour is mixed in until a dough forms, then kneaded until just smooth: 5-10 minutes. Then it was covered with a cloth and set in a warm place to rise. After an hour, it should have doubled in size.
2. After punching down the dough, roll it out into a 16×21 inch rectangle. The softened butter should cover the surface of the dough. In a small bowl, mix the brown sugar and cinnamon together well. Then, sprinkle the mixture over the buttered dough. Finally, if desired, add a handful of raisins and some chopped nuts to the top, and then you’re ready to roll it up.
3. From the long side, roll the dough up tightly to form a log. Slice the log into 12-15 rounds, and place them cut-side up in a lightly greased baking dish. Cover, and allow to rise until they’re not quite doubled—about 30 minutes. During the last 10 minutes of rising time, preheat your oven to 375°F (190°C).
4. Melted butter should be used to coat the tops of the rolls. The rolls should be baked in an oven that has been preheated to the desired temperature for 20-25 minutes. They are done when they have achieved a lovely golden brown hue.
5. Let the rolls cool for a bit. If you like, spread cream cheese frosting over the warm rolls before you serve them. Enjoy your Celebration Cinnamon Rolls fresh out of the oven.
18. New Year’s Baklava
In my view, Baklava for the New Year is a splendid interplay of the many textures and flavors it contains. Finely chopped walnuts, almonds, and pistachios come together in Baklava, and it is they who are the real stars of the show.
They are the main thing you taste in this delightful dessert. But they don’t perform alone; they are nicely supported by some spices (of which cinnamon is the most important), and they are set off beautifully by the not-so-secret ingredient that makes Baklava Baklava: the honey.
Ingredients
2 cups walnuts, finely chopped
1 cup almonds, finely chopped
1 cup pistachios, finely chopped
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup unsalted butter, melted
1 package (16 ounces) phyllo dough, thawed
1 cup honey
1 cup granulated sugar
1 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
Zest of 1 orange
Instructions
1. Set your oven to 350°F (175°C) to warm up. In a bowl, combine the walnuts, almonds, pistachios, ground cinnamon, and ground cloves. Set this mixture aside for now.
2. Take a 9×13-inch baking dish and brush it with melted butter. Proceed to layer the dish with 8 sheets of phyllo dough, brushing each layer with melted butter before adding the next sheet.
3. Evenly distribute a thin layer of the nut mixture over the phyllo. On top of the nut mixture, place 4 sheets of phyllo, each one painted with butter before its application. As a second course, repeat the layering of nut mixture and phyllo. This time, however, place on top of the second layer of nuts 8 sheets of perfectly painted phyllo.
4. Prior to placing the baklava in the oven, you should cut it into squares or diamonds. It will need to bake for 45 to 50 minutes; you will know it is finished when it is golden and crisp, as opposed to soft or mushy.
5. Prepare the syrup while the baklava bakes: In a saucepan, combine honey, sugar, water, lemon juice, and orange zest. Bring to a boil, and then let simmer for 10 minutes.
6. Once the baklava has finished baking, pour the hot syrup evenly over the surface. Let it soak in and cool down entirely before you slice and serve it.
19. Festive Macarons
Macarons, to me, denote an elegance that is suitable for any festive occasion. They are a quick but sumptuous bite that, when carefully constructed, celebrate not just the taste but the appearance of a dessert.
The combination of almond flour and confectioners’ sugar in a macaron shell creates a delightfully crisp yet tender cookie that serves as the stage for any filling, be it a simple ganache or a more complex flavored buttercream.
Ingredients
1 3/4 cups confectioners’ sugar
1 cup finely ground almond flour
3 large egg whites, room temperature
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Gel food coloring (optional)
1/4 cup heavy cream
4 ounces white chocolate, chopped
Festive sprinkles (for decoration, optional)
Instructions
1. Set your oven to 300°F (150°C) to preheat and prepare two baking sheets by lining them with parchment paper.
2. In a culinary robot, mix together on the lowest speed possible the two kinds of sugar and the almond flour until very well combined. Sift the mixture into a bowl, being sure to remove any lumps.
3. In another bowl, beat the egg whites until they are frothy. Then add the granulated sugar, a little at a time, and beat until the mixture holds stiff peaks. If you’re using food coloring and flavoring, add that now and mix it in until it’s just combined.
4. In three separate additions, carefully blend the dry mixture with the egg whites. The batter is correct when it pours from the spatula in a smooth stream that effortlessly forms a figure eight.
5. Put the batter into a piping bag fitted with a round tip. Pipe 1-inch rounds of batter onto the prepared sheets. Tap the sheets once or twice to release any air bubbles that might be trapped inside, and then let the piped rounds rest for 30 minutes so a skin can form.
6. Bake the macarons for 15 to 18 minutes, until they’ve set entirely and are no longer shiny on top. They shouldn’t be brown at all. Allow them to cool completely on the baking sheets before trying to remove them.
7. While you prepare the macarons, heat the heavy cream until it is just simmering. Pour it over the white chocolate and stir until the chocolate is smooth and completely melted. Allow it to cool slightly, then spread or pipe onto the bottom of half the macarons. Take the other half of the macarons and top them to form a sandwich.
8. If you wish, you can add joyful sprinkles. To serve it at its texture-best, though, you should refrigerate them for 1 whole day.
