An almond tart, chocolate-peppermint cake and panettone bread pudding are all festive choices.
 | | Kate Sears for The New York Times. Food Stylist: Monica Pierini. |
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Christmas Baking for Every Mood |
After weeks of rolling and slicing and punching out cookies, it may be hard to give much thought to Christmas dessert. But there are plenty of recipes from New York Times Cooking to meet you wherever you are, all weekend long. For a bit of a project, try Yewande Komolafe's rosemary-honey almond tart (above), which works as well for dessert as it does for a snack with coffee or tea. Yossy Arefi's chocolate cake with peppermint frosting is straightforward but festive, and Allysa Torey's no-yeast cinnamon rolls, adapted by Margaux Laskey, get on the table in under an hour. Lidey Heuck's triple-ginger muffins make great use of pantry staples, and Tejal Rao's panettone bread pudding is a simple and delicious way to use up that box of panettone the boss sent you. And if you're spent from a day (or days, or weeks, let's be honest) of holiday cooking, there are always Eric Kim's easy M&M cookies. |
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