Treat Your Guest to These Festive Desserts

Tired of pie and ordinary cookies to finish off your holiday meal. Here are 5 desserts to finish off your holiday meal.

  1. Gingerbread Man

According to here is what you need and what you need to do:

-3 cups flour

-2 teaspoons McCormick® Ginger,

-Ground 1 teaspoon McCormick® Cinnamon, Ground

-1 teaspoon baking soda

-1/4 teaspoon McCormick® Nutmeg, Ground

-1/4 teaspoon salt

-3/4 cup butter, softened

-3/4 cup firmly packed brown sugar

-1/2 cup molasses

-1 egg

-1 teaspoon McCormick® Pure Vanilla Extract


Step 1: Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla;mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate 4 hours or overnight.

Step 2: Preheat oven to 350 degrees F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men shapes with 5-inch cookie cutter. Place 1 inch apart on ungreased baking sheets.

Step 3: Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown. Cool on baking sheets 1 to 2 minutes. Remove to wire racks; cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.


  1. Mary Berry’s Christmas Cake

According to here is what you’ll need and what you’ll need to do:

–  175g (6 oz) raisins

-350g (12 oz) glace cherries, rinsed, thoroughly dried and quartered

-500g (1lb 2oz) currants

-350g (12oz) sultanas

-150ml (¼ pint) sherry, plus extra for feeding

-Finely grated zest of 2 oranges

-250g (9oz) butter, softened

-250g (9oz) light muscovado sugar

-4 eggs

-1 tbsp black treacle

-75g (3oz) blanched almonds, chopped

-75g (3oz) self-raising flour

-175g (6oz) plain flour

-1½ tsp mixed spice

To decorate your cake when it is finished you’ll need:

About 3tbsp apricot jam, sieved and warmed

Icing sugar

675g shop-bought almond paste

Packet royal icing mix to cover 23cm/9in cake


Step 1: Put all the dried fruit in a container, pour over the sherry and stir in the orange zest. Cover with a lid, and leave to soak for 3 days, stirring daily. Grease and line a 23cm (9in) deep round tin with a double layer of greased greaseproof paper. Preheat the oven to 140C, 120C fan, gas 1.

Step 2: Measure the butter, sugar, eggs, treacle and almonds into a very large bowl and beat well. Add the flours and mixed spice and mix thoroughly until blended. Stir in the soaked fruit. Spoon into the prepared cake tin and level the surface.

Step3: Bake in the centre of the preheated oven for 4-4½ hours or until the cake feels firm to the touch and is a rich golden brown. Check after 2 hours, and, if the cake is a perfect colour, cover with foil. A skewer inserted into the centre of the cake should come out clean. Leave the cake to cool in the tin.

Step 4: When cool, pierce the cake at intervals with a fine skewer and feed with a little extra sherry. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to 3 months, feeding at intervals with more sherry. (Don’t remove the lining paper when storing as this helps to keep the cake moist.)

Decorate with almond paste and royal icing.

Step 5: To prepare the Christmas cake ahead: Prepare the fruit and soak in sherry 3 days ahead – this is essential to plump up and flavor the fruit. Make the cake and wrap as in stage 4. Store in a cool place for up to 3 months, following stage 4. You could also freeze the cake before decorating, for up to 3 months; defrost at room temperature.

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  1. Chocolate Gingerbread Cake

According to here is what you will need:

Serves: Makes 12 servings.

-2 1/2 cups flour

-/3 cup unsweetened cocoa powder

-1 tablespoon McCormick® Ginger, Ground

-2 teaspoons baking powder

-1 teaspoon baking soda

-1 teaspoon McCormick® Cinnamon, Ground

-1/2 cup (1 stick) butter, softened

-1/2 cup firmly packed brown sugar

-1 cup molasses

-1 egg

-1 cup boiling water

Here is the steps to make this treat

Step 1: Preheat oven to 350°F. Mix flour, cocoa powder, ginger, baking powder, baking soda and cinnamon in medium bowl. Set aside.

Step 2: Beat butter, sugar and molasses in large bowl with electric mixer on medium speed until well blended. Mix in egg. Add flour mixture alternately with water, stirring just until mixed. Pour into greased 9-inch square baking pan.

Step 3: Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert cake onto wire rack to cool completely.


  1. Mixed Berry Trifle

According to here is what you will need:



-2 cups whole milk

-1 cup heavy cream

-Pinch of kosher salt

-1 vanilla bean, split and scraped, pod reserved

-1/2 cup cornstarch

-1 cup sugar

-4 large eggs

-1 stick unsalted butter, cut into pieces


-3 pints (2 pounds, 4 ounces) strawberries, hulled and halved

-1/2 cup sugar, plus 1 tablespoon for cream

-Pinch of salt

-1 loaf brioche, crusts removed, cut into 1-inch slices

-1/2 cup maple syrup

-3 cups mixed berries (blueberries, raspberries, blackberries)

-1 cup heavy cream

Directions to make this treat:

Step 1: Make pastry cream: In a medium saucepan, combine milk, cream, salt, and vanilla bean. Bring to just under a boil. In a second bowl, whisk together cornstarch and sugar, then whisk in eggs. Add a ladle of hot liquid to egg mixture, whisking constantly. Repeat twice, then whisk egg mixture into remaining milk mixture in pot.

Step 2: Cook over medium heat, whisking constantly until bubbling and thick, about 2 minutes. Strain through a fine sieve, then whisk in butter. Place plastic wrap directly onto surface of cream and refrigerate until chilled, at least 2 hours and up to overnight. Whisk to loosen before using.

Step 3: Assemble the trifle: Mash strawberries with 1/2 cup sugar and salt. Let stand 30 minutes.

Step 4: Brush brioche with syrup and tear into large pieces. Layer bread in bottom of a 14-cup (5-by-7-inch) trifle dish or bowl. Spread 1 generous cup macerated berries over top, then 1 cup pastry cream and 1 cup whole berries. Repeat layering twice more. Refrigerate overnight.

Step 5: Whip heavy cream to medium peaks with 1 tablespoon sugar and spoon over top. Garnish with fresh berries.

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  1. Chocolate Roulade

According to here is what you will need and need to do:

-7 ounces semisweet chocolate, chopped (about 1 cup)

-1/4 cup plus 1 tablespoon brewed coffee (or water)

-7 large eggs, separated

-1 cup granulated sugar

-Unsweetened Dutch-process cocoa powder, for dusting

-1 cup heavy cream

-2 tablespoons confectioners’ sugar

Step 1: Preheat oven to 350 degrees. Line a 13-by-17-inch rimmed baking sheet with parchment paper. Melt chocolate with coffee or water in a heatproof bowl set over a saucepan of simmering water, stirring until smooth. Let cool completely. Whisk together yolks and granulated sugar with a mixer on medium speed until pale and thick, about 3 minutes. Reduce speed to low, and slowly add chocolate mixture, whisking until incorporated.

Step 2: Whisk whites in a medium bowl until soft peaks form. Gently fold whites into chocolate mixture, using a rubber spatula, until combined, being careful not to deflate whites.

Step 3: Spread batter evenly on lined baking sheet. Bake until cake is cooked through, about 20 minutes. Transfer sheet to a wire rack, and let cool slightly, about 10 minutes.

Step 4: Loosen edges of cake from pan using a knife or an offset spatula. Dust top with cocoa powder, and turn out onto wire rack. Remove parchment, and let cool at least 1 hour. Beat cream and confectioners’ sugar until soft peaks form. Spread evenly over top of cake, leaving a 1-inch border around the edges, and tightly roll, starting at 1 short side. Transfer to a baking sheet, and refrigerate for at least 1 hour or overnight. Lightly dust cake with cocoa powder.

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