Those that know me well also know my obsession with Thanksgiving desserts. In the true spirit of feasting, as a rule I can have no fewer than four homemade desserts on the table. What I make changes year to year, but each of my creations fits into one of the following categories:

• One with gingerbread flavor,
• Something containing apples or pears,
• Chocolate incorporated somehow, and
• Of course, pumpkin.

If I can get two of these flavors in one dessert, as I have this year with my gingerbread cake covered in chocolate ganache, that frees up one slot for freewheeling. And it just so happens that one of my favorite desserts from my cookbook, the Cranberry Friand, fits nicely into that space. 

Of course, making all four of these is not a requirement for everyone’s holiday table, but you can bet they’ll all be on mine. And they are also not relegated solely to Thanksgiving – these seasonal desserts work beautifully at a Christmas or Hanukkah celebration, or an elegant dinner party this fall or winter. 

Hazelnut Spice Cake with Vanilla Pear Compote

This beautiful spice cake uses hazelnut flour for a rich, nutty flavor that perfectly complements the poached pears. Unsweetened whipped cream tames the sweetness of the pears and vanilla syrup, and the fresh toasted hazelnut garnish completes the dessert, adding a more intense nutty flavor and welcome crunch. The cake will stay moist for at least a day, meaning you can get ahead for your dinner party. The pears can also be cooked ahead and refrigerated.

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Pumpkin Meringue Pie with Pecan Gingersnap Crust

Swap pumpkin puree for lemon in this seasonal take on a traditional lemon meringue pie. Using gingersnaps for the crust instead of graham crackers, and loading the filling with pumpkin, cream and plenty of warming spices like cinnamon, nutmeg and cloves gives this dessert a decidedly holiday vibe, but it remains light and fresh. Just what you want to cap the end of a festive meal.

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Moist Gingerbread Cake with Chocolate Ganache & Candied Ginger

Years ago, Bon Appetit Magazine published a gingerbread cake recipe coated with chocolate ganache and garnished with candied ginger. I fell in love with the flavors, but always found their version of the cake to be dry. I’ve developed an easy, moist gingerbread cake that goes perfectly underneath the rich, chocolate ganache glaze and punchy ginger. This makes an excellent Thanksgiving, Christmas, or wintertime dinner party dessert.

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Cranberry Friand

Most of the time, I prefer to have desserts done ahead for dinner parties. This is the one exception to my rule, mainly because I can prep the ingredients ahead of time, mix it together in under 5 minutes, and time it so that it comes out of the oven warm and gooey and ready for our waiting guests. If you’d like to get ahead, you can make the cranberries, mix together the dry ingredients, and separate the eggs – all of the tasks through step 3. Simply pick up at step 4 about an hour or so before you’d like to serve it.

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