3 Traditional Christmas Desserts From Our Home To Yours
Recipes for the perfect chocolate cake, bread pudding, and cookies.
’Tis the Season
It’s my pleasure to share with you recipes for three traditional Christmas desserts that are a big hit in our home. I hope they will become favorites in your home too.
Even though we began cooking and baking Paleo over six years, during Christmas we do not deprive ourselves, our children, grandchildren, family, friends, and guests from McCall’s perfect melt in your mouth chocolate cake, Puerto Rican bread pudding, and Italian cookies during Christmas.
If you love chocolate, and who doesn’t, you will have a hard time staying away from slices of McCall’s perfect three-layered creme-filled chocolate cake.
My husband and I have been making it over 20 years — a labor of sweet chocolate love.
Love bread? Sweet Puerto Rican bread pudding will become another favorite!
Looking for a light, fluffy, and not too sweet Christmas cookie? Look no further than to scrumptious Italian cookies.
So tie on your apron, preheat the oven, and start baking!
PERFECT CHOCOLATE CAKE
McCalls’s Perfect Chocolate Cake is not an easy mix and bake. It’s a bit of a process. Putting it together is quite a task.
You must be patient but the reward is grand. And the cake weighs a ton!
I tore out the recipe for the perfect chocolate cake from a McCall’s Christmas issue over 20 years ago. Today the recipe is online.
PUERTO RICAN BREAD PUDDING
The recipe for Puerto Rican bread pudding comes from Puerto Rican Cookery, one of my favorite cookbooks. I purchased it many years at the bookstore in El Yunque Rainforest.
Here’s the recipe.
I use 1–2 day old Italian bread I purchase from an Italian bakery. I remove the crust and cut up and cube the bread the night before.
I use almond milk. Sometimes I add dark chocolate chips. You can add raisins, too. I sprinkle cinnamon through out.
I refrigerate the baked bread pudding overnight. On Christmas Day, I cut the bread pudding into squares for all to enjoy. Serve warm or cold.
This bread pudding is deliciously addicting!
I remember baking Italian cookies Sunday nights when I was in high school. The recipe was given to my mother by her friend Sylvana.
I’d take these cookies to school to share with friends. They loved them. Along the way, we lost the recipe.
But about fifteen years ago, another one of my mother’s Italian friends gave me her recipe. I’m pretty sure it’s the same recipe we lost.
I’ve been baking Italian cookies again ever since.
These cookies are as I remember — delicious!
Follow this fun and easy recipe.
This is a large recipe. You can cut it in half and still make a lot of cookies.
6 eggs — beat 5 min in a mixer.
1 c. sugar
1 c. vegetable oil
2 tsp. flavoring (vanilla or anise or lemon, etc.)
Mix together. I use a wooden spoon.
4 c. flour (sifted)
6 tsp. baking powder
Add to egg mixture and mix. I use a wooden spoon.
Drop by teaspoon on cookie sheet — use cooking spray or parchment paper on cookie sheet.
Bake in 350 degree oven for approximately 8 min.
Remove when cookies are light, and not tan color. Cool.
Frost with confectioner’s sugar mixed with water to desired consistency.
Add a little vanilla or other flavoring. If you want, add food coloring.
Make the cookies festive. Gently shake green and red sugar sprinkles over the icing.
MADE WITH CHRISTMAS LOVE
Our Christmas is not the same without these homemade traditional desserts made with lots of sugar and chocolate, patience, and love.
What are you waiting for! Start baking! These desserts will be a merry hit.
Happy Baking! Merry Christmas from our kitchen to yours.
Miriam Diaz-Gilbert (aka Miriam Gilbert) is a published author working on her memoir and an ultrarunner training for her 27th ultramarathon — Across the Years 48 hour ultra. I also love to bake.