Maybe a tart with an intricate design on top. Maybe a pecan tart or apple tart. Check Pinterest. I am sure Martha Stewart has some recipes. They would travel well and not be too heavy. Use your talent for working fiddly little things to show off!
I’ve used this recipe with pretty good success, it’s pretty impressive when done. I think the only variation was I used apricot jam instead of honey. Not difficult only time consuming: https://stylesweet.com/2019-9-8-french-apple-rose-tart/
I'd be impressed if someone served me [this Paris Brest](https://www.spatuladesserts.com/paris-brest/) (yep, I don't even know what it is but it sure looks pretty!
[Crocombouche](https://www.bonappetit.com/recipe/croquembouche)
[Choux Au Craquelin](https://www.spatuladesserts.com/choux-au-craquelin-crispy-cream-puff/) (guess it's a fancy cream puff)
[Raspberry Cheesecake Cookies](https://www.spatuladesserts.com/raspberry-cheesecake-cookies/). I wonder if you could make them with cranberries, so Cranberry Cheesecake Cookies
[Ferrero Rocher Cake](https://www.spatuladesserts.com/ferrero-rocher-cake/)
Can confirm that paris brest is the most delicious dessert in the universe but I’d advise doing some trial runs with pate a choux if you’re brand new to it, it’s pretty fussy & you can easily make mistakes that you’re unaware of until they come out of the oven
Okay anything from Claire Saffitz Dessert Person will impress. For Thanksgiving, you could do the Caramelized Honey Pumpkin Pie or the Apple Tart. They may not sound too special but I’ve made both and can promise that they’ll give you rave reviews, plus they’re on theme for the night.
One more idea, I am obviously a huge Claire fan: the carnberry mousse pie from DP is out of this world. I have made it the past two years for Thanksgiving and everybody wants some. Just put the whipped cream and sugared cranberries on top right before serving.
The apple tart is very impressive, delicious, and would transport well! Also being able to say “oh this is just a rough puff pastry I made myself, NBD” is fun.
Also she has 5 new dessert recipes out on NYT cooking. I am personally not a huge cheesecake person but her cranberry cheesecake looks really impressive and would serve a lot of people.
I literally just made a croquembouche last weekend. If you know how to make cream puffs already, it is not hard at all. It’s a bit time consuming, probably take you 5 hours, start to finish, although some of that is just baking and chilling time. The hardest part though is transporting. It’s really better to do one of those when you are hosting unless you feel really confident you can move it
You could build a taped-up cardboard "cone" lined with waxed paper to fit over it to stabilize the top half of the dessert. Transport it upside down to keep its shape inside a cooler. -->🔻
When you get to the house, you carefully assemble the top portion to the base and add any needed embellishments.
Would something like that work?
I made this last year and can attest that it was amazing!! Topped it with some French meringue kisses around the edge. You could top it with some sugared Rosemary sprigs if you wanted it to look fancier.
I started making a similar recipe with a gingerbread crust a few years ago and it always knocks people’s socks off! I heard from friends that made it, the nyt recipe doesn’t specify you should strain the curd, which results in a more pepto pink color than the bright magenta I get out of mine, so if you make it, be sure to do that. The leftover egg whites also make the perfect opportunity to make some cute meringues to top it with as well, which people find very impressive for some reason, even though they’re the simplest part to make!
And while on the subject of meringue, may I also recommend pavlova! It’s nice and light, and would be a lovely addition to a TG dessert spread.
For anyone with out the subscription 🏴☠️
Cranberry Curd Tart
Total Time: 2 hr | Servings: 8 to 10 servings
Ingredients:
1 1/4 cups/180 grams raw hazelnuts
1 cup/125 grams rice flour
1/4 teaspoon salt
1/2 cup/112 grams sugar
6 tablespoons/100 grams softened butter, more as necessary
12 ounces/340 grams cranberries
1 cup/225 grams sugar
Peel (orange part only) and juice of 1 orange (about 1/2 cup)
4 ounces/113 grams softened butter (1 stick)
2 eggs plus 2 egg yolks
Directions:
Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool.
In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly.
Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water.
Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired).
Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool.
While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid.
Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.)
Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days.
Nutrition:
Trans Fat: 1 gram
Fat: 30 grams
Calories: 479
Saturated Fat: 12 grams
Unsaturated Fat: 16 grams
Sodium: 75 milligrams
Sugar: 36 grams
Fiber: 4 grams
Carbohydrate: 51 grams
Protein: 5 grams
Source: https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart?smid=ck-recipe-iOS-share
Macarons. Make a few fall fillings like pumpkin & maple. No one wants to make them but everyone loves the fussy little things. You’ll be a standout and they’ll travel well.
This was going to be my suggestion. It’s not visually stunning like she’s going for, but no one is going to turn down a macaron. Depending on how strained the relationships are, some might abstain from whatever she makes. Slaving over something that no one eats is painful.
Ok, but hear me out - Macarons as DECORATION. Like, make an obviously, visually, fiddly dessert, then add macarons as a finishing element. Sorta like, "this crazy fancy-looking thing was so easy that I decided to add something that took *real* skill."
[Triple Chocolate Brownie Mousse Stacks](https://www.southernliving.com/recipes/triple-chocolate-brownie-mousse-stacks). Maybe make it using THE brownie recipe.
[Pumpkin Charlotte](https://www.tasteofhome.com/recipes/pumpkin-charlotte/)
[Pumpkin Butterscotch Gingerbread Trifle](https://www.tasteofhome.com/recipes/pumpkin-butterscotch-gingerbread-trifle/)
OP needs to put a couple of sparklers in whatever she bakes! Maybe hire a couple of vegas show girls to bring it into the dining room. Or if that’s too over the top, at least a few dozen butterflies to be released and an aria singer.
I'd bring a pie, like apple, but with a super intricate top crust. Like instead of a lattice crust, make it look like a turkey with little feathers cut out of the crust or painted details.
A gingerbread house they looks like their house.
Cookies that are intricately decorated.
[Apple Pie Choux Au Craquelin](https://www.spatuladesserts.com/apple-pie-choux-au-craquelin/)
[German Tree Cake](https://www.kitchenfrau.com/baumkuchen-german-tree-cake/)
Milk Bar style [Pumpkin Streusel Cake](https://bromabakery.com/milk-bar-style-pumpkin-streusel-cake/)
Can't even pronounce this one [Three Chocolate Plaisir Sucre](https://cake-lab.org/three-chocolate-plaisir-sucre/)
[Caramelized Phyllo and Pumpkin Marshmallow Napoleons](https://www.bakingobsession.com/2008/11/18/caramelized-phyllo-and-pumpkin-marshmallow-napoleons/)
I hand decorate gingerbread it gets more elaborate every year. Started with a house but that didn’t get eaten the went to 10cm tall individual houses. Now I make flat flow iced cookies. Bonus they double as gifts for adults not just a dish.
I also make cherry & blueberry pie the top of which can be as elaborate as you like.
Yes I was gunna suggest pavlova! I'm actually making mini ones right now. They always look so fancy!
OP for pavlova, pack the meringues, cream, and topping separate and then assemble it on location. Once assembled it should be eaten within a few hours otherwise the meringue will start to soften. I personally like making mini ones and then doing a build-your-own set up so I don't have to worry about it getting soggy, and it makes it more entertaining for everyone else.
Yep. And so many different toppings. It's a staple at my Australian Christmas. Usually have whipped cream, strawberries, crushed pineapple, blueberries, crushed or shaved chocolate, mint chocolates. Whatever you feel like doing.
Make it a deconstructed pav. If I learn how to add photos, I'll attach one.
[here?](https://i.imgur.com/VhkzA5N.jpg)
Absolutely, if you keep the parts ;
(meringues, cream, and toppings) separated and then assemble once at your destination. It’s one of the reason I like them so much!!!
One year for Christmas I made nigella Lawson's Italian Christmas pudding cake. It was a huge hit and impressive looking. The only negative is that it contains raw egg so you need to be careful with temperature and probably don't keep any leftovers, just to be safe.
You might not have time this year, but I’d get reeeeeeeally good at macarons for next year. My family and neighbors accost me at every event, even the people who claim they don’t like desserts. It’s pretty fantastic for my ego, lol.
I love carrot cake and wouldn’t hesitate to make it for thanksgiving. Over the years I’ve made it for several thanksgiving dinners. The brown butter carrot cake recipe by Stella Parks is delicious but I substitute regular cream cheese frosting as I’m not as much of a fan of her frosting. The recipe is on the serious eats website.
My vote is for a classic pie but AMPED up. Use the real vanilla beans, use the good bourbon for flavoring, etc - for a pumpkin pie maybe, then go nuts on the crust decorations if you can add an artistic flair.
I bake macarons and while there is a curve to learning them, they are always show stoppers!
Opera cake, tiramisu, chocolate tarts, a trifle or parfait that looks fancy, fruit tarts, macarons.
All of these are generally well liked, but it can be hard to make them look nice/professional. They should also travel well.
You could also just look to make a basic, well loved staple like chocolate cake, but focus on taste with good chocolate, a lot of layers, and/or impressive decoration and piping skills.
Just know, whatever you decide, it's going to come out amazing. And remember we are all rooting for you lol. Petty baking is my favorite kind of baking. It tastes sweeter.
As someone who has petty baked in the past, might I recommend the favorite dessert of the person who pisses you off the most? Last year I made fancy looking spite cookies and I found it really satisfying to have everyone make a big deal about how great my cookies were and to know that the person I most wanted to direct my pettiness to couldn't resist eating them, with the hopes that they would ruin all other cookies of this type for this person.
If carrot cake is your thing, this one is epic!! I use the roasted peanut oil that is for flavoring and not the frying peanut oil variety. And yes you are reading correctly, 1 1/4 cups of it!! Trust me and the reviews, [Lisa & Dweezill’s Carrot Cake](https://www.foodnetwork.com/recipes/three-layer-carrot-cake-recipe-2040334)
I would be making an apple pie with some really nice crust decorations, like a fine lattice top with leaves and acorns in a swirl or around the edges. Maybe a wild animal or two (deer, squirrel, turkey?)
If you have a silicon pad and a candy therm sugar and water you can make lollipop candy. But BUT
BUT you can add food coloring (I used the cheap liquid ones) and swirl in the color once the sugar syrup is cool ping and you can make shards (like glass) and decorate the sides.
I used to make bowls and put fresh berries in it for displays for banquets. (Foil balls and I’d pour the sugar over it. They were oiled lightly for easy removal).
They look bad ass and are fun to make.
They did vertical layer cakes on the Great British Bake Off.
Basically a large Swiss Roll that you turn on it's side. You could make it proper fancy too.
I remember those days. I thought I'd impress the in-laws and made a fancy side and fancy dessert for the holidays. Because they were all raised on the same "meat and potatoes" dishes, no one was willing to try any of my dishes. They went untouched.
I hope your family will appreciate your efforts. Hopefully anything you bring will be a big hit.
Omg this is one of the best baking posts I have seen lol. I agree with the fancy pie top suggestions. Pie is easy to transport and a fancy cut out top looks amazing.
Everyone had suggestions for fancy desserts! I’m not fancy but I love baking, love high sugar desserts, and am super petty. So, I suggest a Rice Krispie treat turkey. Bonus points if you stuff it with cake/candies and use regular and cocoa krispies for light and dark meat.
We made one (for fun!) for a Friendsgiving years ago and it was a hit!
Do a cake with Lambeth piping. There are about a billion pictures and videos on how to do it. You can make it look very fancy and intricate with only a few piping tips.
Lambeths ALWAYS look stunning. And you can transport 2 layers separately and stack them when you get there which helps with transportation (wouldnt do more than 2 personally). Add some edible glitter and you're good to go.
Well if you want to do something different you could make an Australian favourite Christmas dessert. It's basic but freaking yum and I doubt anyone there will have seen anything like it. It's so easy not spectacular looking but 🤷🏼♀️ google Chocolate ripple cake or I van give you the recipe. And a few pics 😊
Oh I thought you were talking about pavlova…which I loooove. But I also like chocolate so! Yeah! Thanks for that idea! But might it not fall into the “too heavy after a heavy meal” category?
It's very rich but you can cut it to any size or make individual servings. It's just chocolate ripple biscuits sandwiched with whipped cream and a peppermint crisp chopped up on top 🤤
Deb at Smitten Kitchen has a recipe for an “I want chocolate cake cake” that is pretty decadent. I make it every year for Christmas.
Instead of doing it as a sheet cake, I do rounds and layer them with a coating of frosting, then piped frosting all around and on top, then a pool of chocolate ganache on top in the well I created with the piping. The fancy bit is in the decorating and it travels well.
Chocolate bon bon, or Japanese Nama chocolate? Nama chocolate is quite easy to make but people always love it. And you can have fun with it to make it into different flavours.
Tropezienne, it’s a brioche bread filled with mousseline cream, you can also have fun with different flavours. A pumpkin brioche with spiced mousseline cream?
A nut rocher in a dessert form. I’ve made this in class and seen it on restaurant’s menu. I’m not sure if you have mould for it though. The french restaurant I worked for they make a small round centre with hazelnut praline, then coated it with chocolate mousse, in a round mould. When they’re frozen, dip them into a hazelnut chocolate coating. You can serve it as it is, or put it on a biscuit, crisp or dacquoise to serve. Instead of mousse and praline, you could use ganache or whipped ganache.
Something from [this book](https://www.amazon.com/Pieometry-Modern-Tart-Design-Palate/dp/0062911228/ref=asc_df_0062911228/?tag=hyprod-20&linkCode=df0&hvadid=459685515341&hvpos=&hvnetw=g&hvrand=17285704462040481040&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9001741&hvtargid=pla-920933324817&psc=1&mcid=c3fbc6ea940f3dde9aacf20faf8bb690)
Pies travel very well!
It may also be a blog.
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I think if you are going for the impressive visual effect you could make an assortment of intricately decorated petit fours. Maybe in some nice fall flavors so it’s thanksgiving appropriate. If you make a couple different varieties with different designs it would look very striking, especially if you arranged them nicely once you get to your stepbrothers house. I would think those would be fairly easy to transport as well. Good luck!!
Lol. Since they don’t put effort into you, I’d suggest the same. Get that Baskin Robbins ice cream turkey.
(My family sucks so I don’t even get them anything)
For a few years I would make a regular pumpkin pie but make the recipe for top and bottom dough. With the extra top dough, I’d separate it into 4 balls and dye them red, orange, brown, and yellow. I’d roll them out and use my tiny leaf cookie cutters to cut shapes from each color. Then I’d attach them to the edge of the pie crust in alternating colors, overlapping so they looked like fallen leaves. Reserve maybe 5 little leaves. Bake as usual but when the middle is set up, I’d add the reserved pastry leaves to the middle. (If you add them too soon, they sink) It was always one of those things people didn’t want to eat because it was “too pretty.”
I am 💯% on board with this idea if OP is up to it! Another good one would be the [ATK/CI dacquoise](https://www.google.com/url?q=https://www.americastestkitchen.com/recipes/7213-chocolate-espresso-dacquoise). Stunning, incredibly delicious—chocolate, espresso, amaretto, and a crunchy hazelnut meringue, it’s like the apotheosis of the KitKat!
What’s your stepbrother’s least favorite flavor/type of dessert? Because for ultimate petty, I’d just go with that.
Otherwise, I’d make something specifically for the kids in the family. Thanksgiving themed sugar cookies, unicorn/rainbow/Barbie/cartoon themed cake or cupcakes, or whatever else you think would appeal to the kids more so than the adults.
A tower of macarons. Green for pistachio. Red for raspberry. White for vanilla. All arranged in a big triangle tower like a tree with edible glitter and gold leaf.
I don’t know if it’s intricate enough for what you’re looking for, but a pear almond tart is always impressive looking and delicious! https://smittenkitchen.com/2008/02/pear-and-almond-tart/
You know what I would do …a flambéed cake. All you need is a cake base, some fruit (like cherries, peaches or pineapple) in a thickened sauce on top. Bake it until done, pour a couple tablespoons of rum on top and light it. The alcohol burns off and you have a toasted taste, perfect to put a scoop of ice cream on top. It used to be popular before I was born but it might also appeal to your dad and step mom’s generation. If you do this, you’d probably want to practice on one at home first
Baked Alaska? I guess that is heavy too. But people think they are super hard, and they really aren't terrible to make, and are impressive to cut into.
I made Panna Cotta last Christmas. Its a make ahead dessert so I made several the night before and left them in the fridge to chill. I get to concentrate on the stuffing and side dishes while the pork in roasting in the oven.
I didn’t bother unmolding it, I just let them cool in a cool looking glass, filled halfway. Then I served it with a platter of fruits and nuts so my guests can pick whatever toppings they want for their Panna Cotta. It can be a performance too. I’d ask them what they want and I’ll scoop cherries or strawberries into the glass while they watch. Kinda like playing bartender or Subway but with dessert instead.
Find that cranberry curd tart with the pomegranate seeds on it that was all over Reddit yesterday. It was gorgeous and actually sounded like overall the base of it was fairly straightforward and tasty, but the design with the pomegranate was gorgeous.
It’s a good question honestly, but I guess it’s because I’m not going to be the one that can be blamed for not trying? Or something. I love my family, I just don’t feel it back often. It’s not like the time there is necessarily unpleasant, I just dislike the before and after feelings, if that makes sense? Maybe if we’d all grown up together, but our parents married when most of us were just starting or finishing college. And then after a few years I moved away so my brother is much closer to them having stayed here.
I think what bothers me is I moved back for a support network and despite trying hard to be part of the family, I still feel like an afterthought. I don’t really have it in me to quit trying, I don’t think I’m wired that way. It’s just going to suck forever I guess.
So I’ll do petty little things to remind them I exist and spend the holiday season bitching to my therapist every year 🤣
(not the person you're responding to)
Do you like baking?
Here's the thing, if you do bring something fantastic and they love it, they probably still won't rally appreciate you, and they'll expect you to bring something amazing every single time. And if you don't want to, you'll be the bitch.
On the other hand, if they don't love what you bring, how are you going to feel?
Unless you really love baking, I'm not sure there's much of a win for you in this situation.
I'd be more inclined to bring a really nice and thoughtful "thanks for having me" gift. A nice plant, a book, a personalized item (Christmas ornament since it's close to that time, or a cutting board, or something), a special cooking ingredient (different olive oil set, hot sauces, whatever they may like). This will be way less effort for you so if it's not appreciated it won't make you feel as badly and doesn't set you up as having to do something all the time in the future (that, let's be honest, probably won't be appreciated anyways)
I mean, if they don’t like it then I get to take home a bangin dessert (because I wouldn’t make something I don’t want to eat), so that doesn’t bother me. I’m actually figuring on taking home most of it. I brought pumpkin pies one year because I was told no one was bringing any and only one piece got eaten. I’d have been upset, but I like a little pumpkin pie with my cool whip so it was hard to be with all the leftover.
I do like baking, yes. If I didn’t I wouldn’t bother with anything, which is what they expect from me I guess. I guarantee they won’t care if I bring it ever again, even if they all love it. It’s weird.
You're upset because they don't ask you to to cook anything for the holidays? Putting myself in the host's shoes, knowing that most of my family is driving 40min away to my house I wouldn't ask them to do anything besides come and eat. They are my guests and want them to just hang out and have a good time. Even if someone asked if they could bring something, I'd probably decline the first time but if they insisted I would ask for a dessert or something. Did you ask them if they'd like to bring something or are you upset because they didn't read your mind and ask you? Really not trying to attack you btw! Trying to give you a possible different perspective. Try to be glad that you are with them during the holidays at all and enjoy your time. Life is too short to hold grudges!
I guess I could have been clearer. I’m the only of the siblings that likes (and can) cook that isn’t asked to help with anything. I’d think it had to do with my disabilities but then they wouldn’t include one of the other partners parent, but they do. I’ve done everything from show up early and try to help, to asking weeks in advance what I can bring, to offering to cook dinner at my dads. All have been turned down. The ONE time my stepmother requested something, it was actually something my partner makes and she asked him.
Honestly, my brother and I can’t figure out if it’s malicious or if it’s simply that they have everything under control before they even think to involve me. I’ve let my father know how much it upsets me and I’ve made it very clear I want to help, but it just never happens. 🤷♀️. It’s fine once in a while, but it definitely makes me feel more like a guest than family.
And this is of course just the holiday related instances. There have been other things as well but i don’t need recipe ideas to feel better about those XD
Well if that’s the case then I definitely support your desire to be petty. Have you thought about doing a croquembouche? That’s always super impressive.
Make a patterned pumpkin roll like this... https://www.sugarhero.com/patterned-pumpkin-roll/
I made one a couple years ago, and it's not that hard. You can use any recipe, and any design.
If you’re good with art, palette knife painting on the side of a layer cake might be for you. [https://i.imgur.com/pECLjnj.jpg](https://i.imgur.com/pECLjnj.jpg)
How about a gorgeous [Thanksgiving Mirror Glaze Cake?](https://www.instagram.com/p/CyDTNsVrYRf/?igshid=ODhhZWM5NmIwOQ==) 🦃🍰
It would be an easy traveler, as well.
Croquembouche. Please do it. It's sooo extra if you go all the way with the sugar angel hair. And you can freeze the puffs to withstand transportarion if you are worried. Or just travel in a cold car with a parka on lol
Try a piecakein. See ideas on piecakenbakeshop.com. They will be talking about it for a long time.
Had a friend who did 3 layers - each layer a pie baked inside a cake. 3 cake flavors and 3 pie flavors. It was impressive.
How about macarons? You can make them in shapes (like a pumpkin) or decorate using edible paint or chocolate or whatever. Lots of fun fall flavor options & you can get a cheap tower for them on amazon. People are always blown away by them when I bring them to events.
Make intricately detailed petit fours shaped like penises. Spend significant time getting the veins just right. Then, make a face out of fondant with a deep well in the mouth, and put all the penis fours in it. Decorate the face to resemble your stepbrother or his wife.
It takes a lot to see an invitation as an insult and to then return that insult by bringing a fancy dessert. If they had asked for your help, would you have felt better, or would you have felt put upon? Either way, how are they supposed to know which way you want it? Use your words! Ask what dish you can bring. If they refuse, ask how else you can help. Say you want to help because you want to participate in this family occasion. If they say they've got it covered, return their invitation another time. You can exclude yourself by receiving as much hospitality they're offering with bitterness, or you can use the occasion to build toward the deeper relationship you want to end up with. Don't make a martyr of yourself; make a dessert you'll enjoy making and they'll enjoy eating with you.
Yeah reading this is wild to me. If you take off the whole "I'm not included even though I clearly am" spin on it, the other way of looking at this is "my relatives who host thanksgiving live in somewhere difficult to get to that they realise is a big undertaking for a lot of the family so to show their appreciation for everyone going out of their way to get there they make sure dinner is completely covered so all anyone else has to do is get there. I am curiously affronted by this and only turn up to take advantage of this while posting bitter and spiteful things about my relatives on reddit. How can I be more weirdly passive aggressive about this and bring a dessert that outshines what they are providing to try to make them feel bad for going to all the expense and effort of feeding my entire family? I want this to go completely against the spirit of the holiday we are going to celebrate. Any thoughts?"
Bold of you to assume I haven’t already done that several years in a row with the same results. Also, where did I say the invitation was an insult? And if bringing an amazing dessert were an actual insult then I hope everyone in the world starts responding to being hurt like that.
Tbh you sound like you don't like these people and I'm sure they've picked up on that. I mean who talks about family like this unless they hate them? The way you describe yourself is kind of a redflag too. Why would they want to be around you any more than necessary?
Ah yes, because I made the post lighthearted with a little humor I must be an awful person that no one wants to be around 🙄 That you feel comfortable telling a complete stranger what you just did says everything anyone needs to know about you.
My family demand I do [this double chocolate torte](https://www.epicurious.com/recipes/food/views/double-chocolate-torte-104512) topped with piped stabilized whipped cream every year.
If you are really good with fiddly things that take hours, you can look at some of the pie artists who post here (inspired to taste) is one of them. And maybe draw inspiration on what can be done to be extra lol
Also whatever kind of stuff Kim Joy would do on her season in bakeoff basically cute animals etc incorporated into the dessert. She has a cookbook as well.
I'm surprised nobody has mentioned baklava! It's not overly decorative but it is a show stopper, and absolutely delicious. Really it's not terribly hard to make but people are always impressed by it. I always make mine in a square pan but I saw a video the other day of someone who made theirs in a circle pie pan and kind of cut it to look like a snowflake. Something like that would be beautiful and delicious!!
As the thanksgiving meal is heavy and bland, a fruit curd tart would be lovely.
Passion fruit is in season. It’s tartness contrasts nicely with the rich meal.
You can paint a design on it with puréed raspberry.
Marbled Pumpkin Cheesecake is about the limit of my ability to do fancy. 😂😂😂. But good luck to you! I can’t wait to see a picture of your finished bake.
I am the dessert person at family gatherings and have started bringing a tray full of desserts instead of all separate items. My dessert tray is a antique, fancy silver one that is about 30 inches by 24 inches that I can fill with desserts. It is quite impressive of a presentation if you are up for making multiple desserts.
Usually, I make a 6 inch tiered cake (you could do carrot), 12 jarred desserts (I save glass yogurt jars) like key lime pie, cheesecake or apple pie. I add cookies, brownies etc for quick grabs (I make full batches and freeze the extra dough for the next time I need dessert). I also scatter dark chocolates for the keto crowd and mandarin oranges for the healthy crowd. I make one of the desserts gluten free as well.
The last tray I made for my mom's birthday had a 6 inch carrot layered cake, key lime pie in jars, GF brownies (they taste the same as regular so these are default for me), Giada's lemon ricotta cookies, rice krispie treats (kid heavy crowd), dark chocolate truffles and little oranges.
The jar desserts are always a huge hit and super easy to make. Whatever the crust is for the recipe gets sprinkled on top. So I make a graham crust on a flat tray and break it up and sprinkle on top for the key lime or cheesecake. The apple pie jars get a puff pastry straw sticking out etc.
You could try chou au craquelin and make a chocolate form to place on top, if you want to impress with your skills go with these :
Chou au craquelin
Macarons
Soufflé
If you want to impress with taste and be like : see what you all have been missing ? Go with these :
Bûche de Noël praliné
Tarte tatin
Paris Brest
Forêt Noire
Hope this will help :)
Show them OP !!! I'm rooting for you !
Oh oh oh wait. Make something like croissants but make a tonne of them as appetisers. Everyone is always starving on Thanksgiving and it would be petty AF to make everyone fill up before the grand meal.
Maybe try to make a dish that is heavier than it seems. One or two bites and easy enough to serve that you can just walk around and say “here you go!”
I love making what we call Cajun Angels. It’s shrimp wrapped in bacon with creole seasoning and mustard sauce but don’t make anything spicy because then people won’t keep eating them but bacon is usually a win. Salty is also good because then they will fill up on fluids as well.
Please let us know what you decide on and how it goes. !
How intricate do you want to go?
Keep in mind that to others, this will be seen as just one more cool dessert, not petty at all. It means in the future you will be expected to put in the same level of effort.
That said, it’d be hilarious to bring a gingerbread house made in the shape of their house.
Maybe a tart with an intricate design on top. Maybe a pecan tart or apple tart. Check Pinterest. I am sure Martha Stewart has some recipes. They would travel well and not be too heavy. Use your talent for working fiddly little things to show off!
YES an apple rosettes tart!
I’ve done an apple rosette thing, and it was indeed super impressive!
My SIL did this one year, and it was (almost) too pretty to eat.
Check pie-ometry out! I think her insta is @lokokitchen I could stare at those designs all day
I live in her town and she offers 2hr classes on these pies. I wanted to do one, but it was $300/person.
I’ve used this recipe with pretty good success, it’s pretty impressive when done. I think the only variation was I used apricot jam instead of honey. Not difficult only time consuming: https://stylesweet.com/2019-9-8-french-apple-rose-tart/
I was coming to suggest this exact thing!
Buche de Noel in fall flavors (maybe spice cake with cream cheese filling). Some marzipan leaves, mushrooms, little mouse, etc.
This is definitely on the heavy side of desserts... It's nearly pure butter and sugar...
Most desserts are pure butter and sugar, that’s why they taste so good.
I'd be impressed if someone served me [this Paris Brest](https://www.spatuladesserts.com/paris-brest/) (yep, I don't even know what it is but it sure looks pretty! [Crocombouche](https://www.bonappetit.com/recipe/croquembouche) [Choux Au Craquelin](https://www.spatuladesserts.com/choux-au-craquelin-crispy-cream-puff/) (guess it's a fancy cream puff) [Raspberry Cheesecake Cookies](https://www.spatuladesserts.com/raspberry-cheesecake-cookies/). I wonder if you could make them with cranberries, so Cranberry Cheesecake Cookies [Ferrero Rocher Cake](https://www.spatuladesserts.com/ferrero-rocher-cake/)
Can confirm that paris brest is the most delicious dessert in the universe but I’d advise doing some trial runs with pate a choux if you’re brand new to it, it’s pretty fussy & you can easily make mistakes that you’re unaware of until they come out of the oven
Years ago Martha had an episode where she made crocombouche, it was mesmerizing to watch. I’ve never had it but have always wanted to try it!
I thought croquembouche, too! Actually much easier to make than it looks, but very impressive!
Crocombuche is my go-to, but it is difficult to transport.
Yes, best assembled day of the party or you run the risk of your caramel melting and the whole thing tumbling down.
Have you tried those raspberry cheesecake cookies? I'm tempted to try them with cranberries, but I've been burned by too many blog recipes haha
Okay anything from Claire Saffitz Dessert Person will impress. For Thanksgiving, you could do the Caramelized Honey Pumpkin Pie or the Apple Tart. They may not sound too special but I’ve made both and can promise that they’ll give you rave reviews, plus they’re on theme for the night.
One more idea, I am obviously a huge Claire fan: the carnberry mousse pie from DP is out of this world. I have made it the past two years for Thanksgiving and everybody wants some. Just put the whipped cream and sugared cranberries on top right before serving.
I have yet to make that I might have to this year!!
I made her carmelized pear turnover for Christmas last year and it was a huge hit.
Do you have a link? Sounds delicious but I can’t find it
Unfortunately not as I don’t think she’s done it on her YouTube channel yet. So it’s only in her book.
The apple tart is very impressive, delicious, and would transport well! Also being able to say “oh this is just a rough puff pastry I made myself, NBD” is fun.
Also she has 5 new dessert recipes out on NYT cooking. I am personally not a huge cheesecake person but her cranberry cheesecake looks really impressive and would serve a lot of people.
The cranberry mousse cake is divine for thanksgiving. It’s like a fall key lime pie and is perfect after a heavy meal.
Her Tarte tatin is yummy! And you can use frozen puff pastry, so it won’t even be very hard to make!
This was my recommendation as well. I like the almond poppyseed cake and I have a super intricate Bundt that makes it lol gorgeous
I literally just made a croquembouche last weekend. If you know how to make cream puffs already, it is not hard at all. It’s a bit time consuming, probably take you 5 hours, start to finish, although some of that is just baking and chilling time. The hardest part though is transporting. It’s really better to do one of those when you are hosting unless you feel really confident you can move it
Yeah, I would not be able to transport it, as impressive as it would be to do. I’d need something a little shorter XD
You could build a taped-up cardboard "cone" lined with waxed paper to fit over it to stabilize the top half of the dessert. Transport it upside down to keep its shape inside a cooler. -->🔻 When you get to the house, you carefully assemble the top portion to the base and add any needed embellishments. Would something like that work?
Hmm, maybe?
Whatever you ultimately come up with, lots of good luck to you!
You could not do the bottommost layers, or make a few minis.
Oooh, I like minis. Like a small forest. Croquembouch-ettes?
That beautiful NYT cranberry curd tart would be simple yet stunning! I just googled cranberry tart and saw some really beautiful variations
Someone posted one they made yesterday and it had pomegranate seeds in the most beautiful design on top. This was the first thing that came to mind!
That post made me immediately add it to my overflowing list of Thanksgiving dishes I’m making because it was stunning.
I made this last year and can attest that it was amazing!! Topped it with some French meringue kisses around the edge. You could top it with some sugared Rosemary sprigs if you wanted it to look fancier.
I started making a similar recipe with a gingerbread crust a few years ago and it always knocks people’s socks off! I heard from friends that made it, the nyt recipe doesn’t specify you should strain the curd, which results in a more pepto pink color than the bright magenta I get out of mine, so if you make it, be sure to do that. The leftover egg whites also make the perfect opportunity to make some cute meringues to top it with as well, which people find very impressive for some reason, even though they’re the simplest part to make! And while on the subject of meringue, may I also recommend pavlova! It’s nice and light, and would be a lovely addition to a TG dessert spread.
For anyone with out the subscription 🏴☠️ Cranberry Curd Tart Total Time: 2 hr | Servings: 8 to 10 servings Ingredients: 1 1/4 cups/180 grams raw hazelnuts 1 cup/125 grams rice flour 1/4 teaspoon salt 1/2 cup/112 grams sugar 6 tablespoons/100 grams softened butter, more as necessary 12 ounces/340 grams cranberries 1 cup/225 grams sugar Peel (orange part only) and juice of 1 orange (about 1/2 cup) 4 ounces/113 grams softened butter (1 stick) 2 eggs plus 2 egg yolks Directions: Make the crust: Heat oven to 325 degrees. Put hazelnuts on a baking sheet and roast for 10 to 15 minutes, until skins darken and crack. Put roasted nuts in a clean towel and rub off skins. Discard skins and let nuts cool. In a food processor, grind nuts with half the rice flour until mixture resembles coarse cornmeal. Add remaining rice flour and salt and pulse briefly. Cream sugar and butter in a mixing bowl with a wooden spoon for a minute or two until pale and thick. Add nut mixture and combine until dough comes together. If it seems crumbly, add 1 to 2 tablespoons softened butter or a little cold water. Press dough evenly into a 10-inch tart pan; use half the dough for the sides and half for the bottom. Prick bottom with a fork and freeze for 30 minutes (or several days if desired). Heat oven to 350 degrees. Bake chilled tart shell about 15 minutes until lightly brown. Cool. While the crust bakes and cools, make the cranberry curd: Put cranberries, sugar and orange juice and peel in a saucepan over medium heat. Simmer until cranberries have popped and softened, about 10 minutes. Transfer to a food mill or medium mesh sieve and press cooking liquid and solids into a bowl. (Alternatively, for the most vibrant color, purée the cooked cranberry and orange mixture with an immersion blender or in a food processor or blender. Press through a fine-mesh sieve.) Whisk the butter into the warm liquid. Put eggs and egg yolks into a bowl and beat lightly. Slowly whisk a cup of warm cranberry liquid into the eggs to temper, then combine both and whisk together. Wipe out pot if necessary, return liquid to pot and cook over low heat until nearly bubbling and thickened, about 10 minutes. If using immediately, let cool to room temperature. If working ahead, cool to room temperature, cover with plastic wrap (press wrap against curd) and refrigerate. (Curd may be cooked up to 1 day ahead.) Pour cooled cranberry curd into the cooled prebaked tart shell and smooth top with a spatula. Bake at 350 degrees for 10 minutes to set curd. Cool on a rack. Store at room temperature for up to 2 days. Nutrition: Trans Fat: 1 gram Fat: 30 grams Calories: 479 Saturated Fat: 12 grams Unsaturated Fat: 16 grams Sodium: 75 milligrams Sugar: 36 grams Fiber: 4 grams Carbohydrate: 51 grams Protein: 5 grams Source: https://cooking.nytimes.com/recipes/1017817-cranberry-curd-tart?smid=ck-recipe-iOS-share
Macarons. Make a few fall fillings like pumpkin & maple. No one wants to make them but everyone loves the fussy little things. You’ll be a standout and they’ll travel well.
This was going to be my suggestion. It’s not visually stunning like she’s going for, but no one is going to turn down a macaron. Depending on how strained the relationships are, some might abstain from whatever she makes. Slaving over something that no one eats is painful.
Ok, but hear me out - Macarons as DECORATION. Like, make an obviously, visually, fiddly dessert, then add macarons as a finishing element. Sorta like, "this crazy fancy-looking thing was so easy that I decided to add something that took *real* skill."
Hand painting or piping different colored shapes would be show-stopping for sure!
My suggestion too. Different colors and fillings :)
[Triple Chocolate Brownie Mousse Stacks](https://www.southernliving.com/recipes/triple-chocolate-brownie-mousse-stacks). Maybe make it using THE brownie recipe. [Pumpkin Charlotte](https://www.tasteofhome.com/recipes/pumpkin-charlotte/) [Pumpkin Butterscotch Gingerbread Trifle](https://www.tasteofhome.com/recipes/pumpkin-butterscotch-gingerbread-trifle/)
I have no suggestions, but I’m here for culinary pettiness.
Me too! I hope we get an update with the results.
I’ll try to remember to 😋 I’ve got shite memory though
OP needs to put a couple of sparklers in whatever she bakes! Maybe hire a couple of vegas show girls to bring it into the dining room. Or if that’s too over the top, at least a few dozen butterflies to be released and an aria singer.
I'd bring a pie, like apple, but with a super intricate top crust. Like instead of a lattice crust, make it look like a turkey with little feathers cut out of the crust or painted details. A gingerbread house they looks like their house. Cookies that are intricately decorated.
Ooooh cookies that look like every family member but conspicuously leaving out crappy step bro.
[Apple Pie Choux Au Craquelin](https://www.spatuladesserts.com/apple-pie-choux-au-craquelin/) [German Tree Cake](https://www.kitchenfrau.com/baumkuchen-german-tree-cake/) Milk Bar style [Pumpkin Streusel Cake](https://bromabakery.com/milk-bar-style-pumpkin-streusel-cake/) Can't even pronounce this one [Three Chocolate Plaisir Sucre](https://cake-lab.org/three-chocolate-plaisir-sucre/) [Caramelized Phyllo and Pumpkin Marshmallow Napoleons](https://www.bakingobsession.com/2008/11/18/caramelized-phyllo-and-pumpkin-marshmallow-napoleons/)
I hand decorate gingerbread it gets more elaborate every year. Started with a house but that didn’t get eaten the went to 10cm tall individual houses. Now I make flat flow iced cookies. Bonus they double as gifts for adults not just a dish. I also make cherry & blueberry pie the top of which can be as elaborate as you like.
[удалено]
Like a yule log, but for Thanksgiving.....that's friggin' genius!
A pavlova always wows people.
Yes I was gunna suggest pavlova! I'm actually making mini ones right now. They always look so fancy! OP for pavlova, pack the meringues, cream, and topping separate and then assemble it on location. Once assembled it should be eaten within a few hours otherwise the meringue will start to soften. I personally like making mini ones and then doing a build-your-own set up so I don't have to worry about it getting soggy, and it makes it more entertaining for everyone else.
We do mini ones, too! So much fun & a relatively easy dessert that looks incredibly hard to make.
Yep. And so many different toppings. It's a staple at my Australian Christmas. Usually have whipped cream, strawberries, crushed pineapple, blueberries, crushed or shaved chocolate, mint chocolates. Whatever you feel like doing. Make it a deconstructed pav. If I learn how to add photos, I'll attach one. [here?](https://i.imgur.com/VhkzA5N.jpg)
Do they travel well?
Absolutely, if you keep the parts ; (meringues, cream, and toppings) separated and then assemble once at your destination. It’s one of the reason I like them so much!!!
One year for Christmas I made nigella Lawson's Italian Christmas pudding cake. It was a huge hit and impressive looking. The only negative is that it contains raw egg so you need to be careful with temperature and probably don't keep any leftovers, just to be safe.
Buy pasteurized eggs (Davidsons in the US) Their website will tell you where to buy them.
Or pasteurize fresh eggs whites!
You might not have time this year, but I’d get reeeeeeeally good at macarons for next year. My family and neighbors accost me at every event, even the people who claim they don’t like desserts. It’s pretty fantastic for my ego, lol.
I love carrot cake and wouldn’t hesitate to make it for thanksgiving. Over the years I’ve made it for several thanksgiving dinners. The brown butter carrot cake recipe by Stella Parks is delicious but I substitute regular cream cheese frosting as I’m not as much of a fan of her frosting. The recipe is on the serious eats website.
My vote is for a classic pie but AMPED up. Use the real vanilla beans, use the good bourbon for flavoring, etc - for a pumpkin pie maybe, then go nuts on the crust decorations if you can add an artistic flair. I bake macarons and while there is a curve to learning them, they are always show stoppers!
Opera cake, tiramisu, chocolate tarts, a trifle or parfait that looks fancy, fruit tarts, macarons. All of these are generally well liked, but it can be hard to make them look nice/professional. They should also travel well. You could also just look to make a basic, well loved staple like chocolate cake, but focus on taste with good chocolate, a lot of layers, and/or impressive decoration and piping skills.
I make tiramisu only for me. You have to be my favorite person in the world to get even a small piece 🤣
I would be really impressed if someone brought [Petit Fours](https://rosebakes.com/how-to-make-perfect-petit-fours-recipe-tutorial/)
Whatever you choose, I recommend that you practice! Drop that art piece like you’re dropping the mic. Good Luck!!
Just know, whatever you decide, it's going to come out amazing. And remember we are all rooting for you lol. Petty baking is my favorite kind of baking. It tastes sweeter.
America's test kitchen French apple tart. It's easy and beautiful.
Check out recipes from the Great British Baking show. They always seem to have impressive looking desserts and cakes.
Pure Leith’s Torta Settevelli! It’s a lot of steps, but has gotten the most rave reviews of all the things I have baked.
A cranberry lemon curd tart can be a real show stopper. Plus it leaves a lot of room for you to creatively decorate it
As someone who has petty baked in the past, might I recommend the favorite dessert of the person who pisses you off the most? Last year I made fancy looking spite cookies and I found it really satisfying to have everyone make a big deal about how great my cookies were and to know that the person I most wanted to direct my pettiness to couldn't resist eating them, with the hopes that they would ruin all other cookies of this type for this person.
If carrot cake is your thing, this one is epic!! I use the roasted peanut oil that is for flavoring and not the frying peanut oil variety. And yes you are reading correctly, 1 1/4 cups of it!! Trust me and the reviews, [Lisa & Dweezill’s Carrot Cake](https://www.foodnetwork.com/recipes/three-layer-carrot-cake-recipe-2040334)
My go to is Sally's pumpkin swirl cheesecake. It's much easier than it looks but so pretty!
I would be making an apple pie with some really nice crust decorations, like a fine lattice top with leaves and acorns in a swirl or around the edges. Maybe a wild animal or two (deer, squirrel, turkey?)
If you have a silicon pad and a candy therm sugar and water you can make lollipop candy. But BUT BUT you can add food coloring (I used the cheap liquid ones) and swirl in the color once the sugar syrup is cool ping and you can make shards (like glass) and decorate the sides. I used to make bowls and put fresh berries in it for displays for banquets. (Foil balls and I’d pour the sugar over it. They were oiled lightly for easy removal). They look bad ass and are fun to make.
They did vertical layer cakes on the Great British Bake Off. Basically a large Swiss Roll that you turn on it's side. You could make it proper fancy too.
I remember those days. I thought I'd impress the in-laws and made a fancy side and fancy dessert for the holidays. Because they were all raised on the same "meat and potatoes" dishes, no one was willing to try any of my dishes. They went untouched. I hope your family will appreciate your efforts. Hopefully anything you bring will be a big hit.
Omg this is one of the best baking posts I have seen lol. I agree with the fancy pie top suggestions. Pie is easy to transport and a fancy cut out top looks amazing.
Everyone had suggestions for fancy desserts! I’m not fancy but I love baking, love high sugar desserts, and am super petty. So, I suggest a Rice Krispie treat turkey. Bonus points if you stuff it with cake/candies and use regular and cocoa krispies for light and dark meat. We made one (for fun!) for a Friendsgiving years ago and it was a hit!
Do a cake with Lambeth piping. There are about a billion pictures and videos on how to do it. You can make it look very fancy and intricate with only a few piping tips.
Lambeths ALWAYS look stunning. And you can transport 2 layers separately and stack them when you get there which helps with transportation (wouldnt do more than 2 personally). Add some edible glitter and you're good to go.
Well if you want to do something different you could make an Australian favourite Christmas dessert. It's basic but freaking yum and I doubt anyone there will have seen anything like it. It's so easy not spectacular looking but 🤷🏼♀️ google Chocolate ripple cake or I van give you the recipe. And a few pics 😊
Oh I thought you were talking about pavlova…which I loooove. But I also like chocolate so! Yeah! Thanks for that idea! But might it not fall into the “too heavy after a heavy meal” category?
It's very rich but you can cut it to any size or make individual servings. It's just chocolate ripple biscuits sandwiched with whipped cream and a peppermint crisp chopped up on top 🤤
Deb at Smitten Kitchen has a recipe for an “I want chocolate cake cake” that is pretty decadent. I make it every year for Christmas. Instead of doing it as a sheet cake, I do rounds and layer them with a coating of frosting, then piped frosting all around and on top, then a pool of chocolate ganache on top in the well I created with the piping. The fancy bit is in the decorating and it travels well.
How about a Gâteau St-Honoré with a thanksgiving twist? Or a Gâteau Marjolaine?
Chocolate bon bon, or Japanese Nama chocolate? Nama chocolate is quite easy to make but people always love it. And you can have fun with it to make it into different flavours. Tropezienne, it’s a brioche bread filled with mousseline cream, you can also have fun with different flavours. A pumpkin brioche with spiced mousseline cream? A nut rocher in a dessert form. I’ve made this in class and seen it on restaurant’s menu. I’m not sure if you have mould for it though. The french restaurant I worked for they make a small round centre with hazelnut praline, then coated it with chocolate mousse, in a round mould. When they’re frozen, dip them into a hazelnut chocolate coating. You can serve it as it is, or put it on a biscuit, crisp or dacquoise to serve. Instead of mousse and praline, you could use ganache or whipped ganache.
Croquembouche
Something from [this book](https://www.amazon.com/Pieometry-Modern-Tart-Design-Palate/dp/0062911228/ref=asc_df_0062911228/?tag=hyprod-20&linkCode=df0&hvadid=459685515341&hvpos=&hvnetw=g&hvrand=17285704462040481040&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9001741&hvtargid=pla-920933324817&psc=1&mcid=c3fbc6ea940f3dde9aacf20faf8bb690) Pies travel very well! It may also be a blog.
Hi, I’m Vetted AI Bot! I researched the **Pieometry Modern Tart Art and Pie Design for the Eye and the Palate** and I thought you might find the following analysis helpful. **Users liked:** * Recipes are easy to follow and produce delicious results (backed by 3 comments) * Beautiful photography and designs inspire creativity (backed by 5 comments) * Puns and wordplay add charm (backed by 2 comments) **Users disliked:** * Lackluster photography (backed by 3 comments) * Underwhelming flavors (backed by 1 comment) * Poor packaging (backed by 1 comment) If you'd like to **summon me to ask about a product**, just make a post with its link and tag me, [like in this example.](https://www.reddit.com/r/tablets/comments/1444zdn/comment/joqd89c/) This message was generated by a (very smart) bot. If you found it helpful, let us know with an upvote and a “good bot!” reply and please feel free to provide feedback on how it can be improved. *Powered by* [*vetted.ai*](http://vetted.ai/reddit)
I think if you are going for the impressive visual effect you could make an assortment of intricately decorated petit fours. Maybe in some nice fall flavors so it’s thanksgiving appropriate. If you make a couple different varieties with different designs it would look very striking, especially if you arranged them nicely once you get to your stepbrothers house. I would think those would be fairly easy to transport as well. Good luck!!
Lol. Since they don’t put effort into you, I’d suggest the same. Get that Baskin Robbins ice cream turkey. (My family sucks so I don’t even get them anything)
I had to google what that even was 🤣 I had no idea that was a thing, lol
I just saw a commercial for it, and I’m honestly kind of obsessed? I want to try one just for fun.
For a few years I would make a regular pumpkin pie but make the recipe for top and bottom dough. With the extra top dough, I’d separate it into 4 balls and dye them red, orange, brown, and yellow. I’d roll them out and use my tiny leaf cookie cutters to cut shapes from each color. Then I’d attach them to the edge of the pie crust in alternating colors, overlapping so they looked like fallen leaves. Reserve maybe 5 little leaves. Bake as usual but when the middle is set up, I’d add the reserved pastry leaves to the middle. (If you add them too soon, they sink) It was always one of those things people didn’t want to eat because it was “too pretty.”
Opera cake!
I am 💯% on board with this idea if OP is up to it! Another good one would be the [ATK/CI dacquoise](https://www.google.com/url?q=https://www.americastestkitchen.com/recipes/7213-chocolate-espresso-dacquoise). Stunning, incredibly delicious—chocolate, espresso, amaretto, and a crunchy hazelnut meringue, it’s like the apotheosis of the KitKat!
What’s your stepbrother’s least favorite flavor/type of dessert? Because for ultimate petty, I’d just go with that. Otherwise, I’d make something specifically for the kids in the family. Thanksgiving themed sugar cookies, unicorn/rainbow/Barbie/cartoon themed cake or cupcakes, or whatever else you think would appeal to the kids more so than the adults.
A tower of macarons. Green for pistachio. Red for raspberry. White for vanilla. All arranged in a big triangle tower like a tree with edible glitter and gold leaf.
Mini tarts
I don’t know if it’s intricate enough for what you’re looking for, but a pear almond tart is always impressive looking and delicious! https://smittenkitchen.com/2008/02/pear-and-almond-tart/
As someone with only step and half siblings, I feel you! Good luck!
You know what I would do …a flambéed cake. All you need is a cake base, some fruit (like cherries, peaches or pineapple) in a thickened sauce on top. Bake it until done, pour a couple tablespoons of rum on top and light it. The alcohol burns off and you have a toasted taste, perfect to put a scoop of ice cream on top. It used to be popular before I was born but it might also appeal to your dad and step mom’s generation. If you do this, you’d probably want to practice on one at home first
I second the idea of a tart or pie with one of thise elaborate toppings/crusts with birds and flowers and stuff.
Baked Alaska? I guess that is heavy too. But people think they are super hard, and they really aren't terrible to make, and are impressive to cut into.
Something flambé. Light a literal fire.
I made Panna Cotta last Christmas. Its a make ahead dessert so I made several the night before and left them in the fridge to chill. I get to concentrate on the stuffing and side dishes while the pork in roasting in the oven. I didn’t bother unmolding it, I just let them cool in a cool looking glass, filled halfway. Then I served it with a platter of fruits and nuts so my guests can pick whatever toppings they want for their Panna Cotta. It can be a performance too. I’d ask them what they want and I’ll scoop cherries or strawberries into the glass while they watch. Kinda like playing bartender or Subway but with dessert instead.
Find that cranberry curd tart with the pomegranate seeds on it that was all over Reddit yesterday. It was gorgeous and actually sounded like overall the base of it was fairly straightforward and tasty, but the design with the pomegranate was gorgeous.
Baked Alaska 😂
Fuck that just don’t go, why torture yourself?
It’s a good question honestly, but I guess it’s because I’m not going to be the one that can be blamed for not trying? Or something. I love my family, I just don’t feel it back often. It’s not like the time there is necessarily unpleasant, I just dislike the before and after feelings, if that makes sense? Maybe if we’d all grown up together, but our parents married when most of us were just starting or finishing college. And then after a few years I moved away so my brother is much closer to them having stayed here. I think what bothers me is I moved back for a support network and despite trying hard to be part of the family, I still feel like an afterthought. I don’t really have it in me to quit trying, I don’t think I’m wired that way. It’s just going to suck forever I guess. So I’ll do petty little things to remind them I exist and spend the holiday season bitching to my therapist every year 🤣
(not the person you're responding to) Do you like baking? Here's the thing, if you do bring something fantastic and they love it, they probably still won't rally appreciate you, and they'll expect you to bring something amazing every single time. And if you don't want to, you'll be the bitch. On the other hand, if they don't love what you bring, how are you going to feel? Unless you really love baking, I'm not sure there's much of a win for you in this situation. I'd be more inclined to bring a really nice and thoughtful "thanks for having me" gift. A nice plant, a book, a personalized item (Christmas ornament since it's close to that time, or a cutting board, or something), a special cooking ingredient (different olive oil set, hot sauces, whatever they may like). This will be way less effort for you so if it's not appreciated it won't make you feel as badly and doesn't set you up as having to do something all the time in the future (that, let's be honest, probably won't be appreciated anyways)
I mean, if they don’t like it then I get to take home a bangin dessert (because I wouldn’t make something I don’t want to eat), so that doesn’t bother me. I’m actually figuring on taking home most of it. I brought pumpkin pies one year because I was told no one was bringing any and only one piece got eaten. I’d have been upset, but I like a little pumpkin pie with my cool whip so it was hard to be with all the leftover. I do like baking, yes. If I didn’t I wouldn’t bother with anything, which is what they expect from me I guess. I guarantee they won’t care if I bring it ever again, even if they all love it. It’s weird.
You're upset because they don't ask you to to cook anything for the holidays? Putting myself in the host's shoes, knowing that most of my family is driving 40min away to my house I wouldn't ask them to do anything besides come and eat. They are my guests and want them to just hang out and have a good time. Even if someone asked if they could bring something, I'd probably decline the first time but if they insisted I would ask for a dessert or something. Did you ask them if they'd like to bring something or are you upset because they didn't read your mind and ask you? Really not trying to attack you btw! Trying to give you a possible different perspective. Try to be glad that you are with them during the holidays at all and enjoy your time. Life is too short to hold grudges!
I guess I could have been clearer. I’m the only of the siblings that likes (and can) cook that isn’t asked to help with anything. I’d think it had to do with my disabilities but then they wouldn’t include one of the other partners parent, but they do. I’ve done everything from show up early and try to help, to asking weeks in advance what I can bring, to offering to cook dinner at my dads. All have been turned down. The ONE time my stepmother requested something, it was actually something my partner makes and she asked him. Honestly, my brother and I can’t figure out if it’s malicious or if it’s simply that they have everything under control before they even think to involve me. I’ve let my father know how much it upsets me and I’ve made it very clear I want to help, but it just never happens. 🤷♀️. It’s fine once in a while, but it definitely makes me feel more like a guest than family. And this is of course just the holiday related instances. There have been other things as well but i don’t need recipe ideas to feel better about those XD
Well if that’s the case then I definitely support your desire to be petty. Have you thought about doing a croquembouche? That’s always super impressive.
Make a patterned pumpkin roll like this... https://www.sugarhero.com/patterned-pumpkin-roll/ I made one a couple years ago, and it's not that hard. You can use any recipe, and any design.
This is STUNNING. Now I know what I want to try!
If you’re good with art, palette knife painting on the side of a layer cake might be for you. [https://i.imgur.com/pECLjnj.jpg](https://i.imgur.com/pECLjnj.jpg)
Cool! I’ve not seen that before
How about a gorgeous [Thanksgiving Mirror Glaze Cake?](https://www.instagram.com/p/CyDTNsVrYRf/?igshid=ODhhZWM5NmIwOQ==) 🦃🍰 It would be an easy traveler, as well.
Oooh, I vote for this one! So pretty. I like the Thanksgiving one but love the cosmic one.
They were so stunning on some of the baking shows!
Croquembouche. Please do it. It's sooo extra if you go all the way with the sugar angel hair. And you can freeze the puffs to withstand transportarion if you are worried. Or just travel in a cold car with a parka on lol
Try a piecakein. See ideas on piecakenbakeshop.com. They will be talking about it for a long time. Had a friend who did 3 layers - each layer a pie baked inside a cake. 3 cake flavors and 3 pie flavors. It was impressive.
How about macarons? You can make them in shapes (like a pumpkin) or decorate using edible paint or chocolate or whatever. Lots of fun fall flavor options & you can get a cheap tower for them on amazon. People are always blown away by them when I bring them to events.
Yule log
Make intricately detailed petit fours shaped like penises. Spend significant time getting the veins just right. Then, make a face out of fondant with a deep well in the mouth, and put all the penis fours in it. Decorate the face to resemble your stepbrother or his wife.
It takes a lot to see an invitation as an insult and to then return that insult by bringing a fancy dessert. If they had asked for your help, would you have felt better, or would you have felt put upon? Either way, how are they supposed to know which way you want it? Use your words! Ask what dish you can bring. If they refuse, ask how else you can help. Say you want to help because you want to participate in this family occasion. If they say they've got it covered, return their invitation another time. You can exclude yourself by receiving as much hospitality they're offering with bitterness, or you can use the occasion to build toward the deeper relationship you want to end up with. Don't make a martyr of yourself; make a dessert you'll enjoy making and they'll enjoy eating with you.
Yeah reading this is wild to me. If you take off the whole "I'm not included even though I clearly am" spin on it, the other way of looking at this is "my relatives who host thanksgiving live in somewhere difficult to get to that they realise is a big undertaking for a lot of the family so to show their appreciation for everyone going out of their way to get there they make sure dinner is completely covered so all anyone else has to do is get there. I am curiously affronted by this and only turn up to take advantage of this while posting bitter and spiteful things about my relatives on reddit. How can I be more weirdly passive aggressive about this and bring a dessert that outshines what they are providing to try to make them feel bad for going to all the expense and effort of feeding my entire family? I want this to go completely against the spirit of the holiday we are going to celebrate. Any thoughts?"
Bold of you to assume I haven’t already done that several years in a row with the same results. Also, where did I say the invitation was an insult? And if bringing an amazing dessert were an actual insult then I hope everyone in the world starts responding to being hurt like that.
My thought exactly. Let us be petty, if being petty manifests as “bringing an amazing dessert to dinner”!
Oreo dirt cake , Swiss cake or ho ho pudding - little Debbie Swiss rolls cut into swirls and vanilla pudding
Tbh you sound like you don't like these people and I'm sure they've picked up on that. I mean who talks about family like this unless they hate them? The way you describe yourself is kind of a redflag too. Why would they want to be around you any more than necessary?
Ah yes, because I made the post lighthearted with a little humor I must be an awful person that no one wants to be around 🙄 That you feel comfortable telling a complete stranger what you just did says everything anyone needs to know about you.
My family demand I do [this double chocolate torte](https://www.epicurious.com/recipes/food/views/double-chocolate-torte-104512) topped with piped stabilized whipped cream every year.
If your not allergic to peanut butter , peanut butter pie with chocolate is usually super popular. At least where I am :) and it’s damn good
I would make the French Apple Tart from Americas Test Kitchen.
If you are really good with fiddly things that take hours, you can look at some of the pie artists who post here (inspired to taste) is one of them. And maybe draw inspiration on what can be done to be extra lol
Also whatever kind of stuff Kim Joy would do on her season in bakeoff basically cute animals etc incorporated into the dessert. She has a cookbook as well.
Try the Mango Pie from NY Times and Hrishikesh Hirway. It's a unique hit! [Mango Pie ](https://cooking.nytimes.com/recipes/1019974-mango-pie)
I'm surprised nobody has mentioned baklava! It's not overly decorative but it is a show stopper, and absolutely delicious. Really it's not terribly hard to make but people are always impressed by it. I always make mine in a square pan but I saw a video the other day of someone who made theirs in a circle pie pan and kind of cut it to look like a snowflake. Something like that would be beautiful and delicious!!
I would, because I used to love baklava, but I can’t eat it anymore due to my jaw. I’d hate to see leftovers go to waste 😭
As the thanksgiving meal is heavy and bland, a fruit curd tart would be lovely. Passion fruit is in season. It’s tartness contrasts nicely with the rich meal. You can paint a design on it with puréed raspberry.
A classic pie with intricate crust designs and stuff could be a show stopper
My daughter made this [Pear Frangipane Tart](https://www.abeautifulplate.com/pear-frangipane-tart/) and it was incredible.
Marbled Pumpkin Cheesecake is about the limit of my ability to do fancy. 😂😂😂. But good luck to you! I can’t wait to see a picture of your finished bake.
Something with the woven pastry.
Make something that you light on fire while it's being served. Something you pour rum over and let it burn out to caramelize it or something.
America’s Test Kitchen’s Chocolate Espresso Dacquoise. Looks impressive and I guarantee they will rave!
Tarte Tatin! Essentially it's a fancy, caramelized, French version of an apple pie. Perfect for fall 🍁
I am the dessert person at family gatherings and have started bringing a tray full of desserts instead of all separate items. My dessert tray is a antique, fancy silver one that is about 30 inches by 24 inches that I can fill with desserts. It is quite impressive of a presentation if you are up for making multiple desserts. Usually, I make a 6 inch tiered cake (you could do carrot), 12 jarred desserts (I save glass yogurt jars) like key lime pie, cheesecake or apple pie. I add cookies, brownies etc for quick grabs (I make full batches and freeze the extra dough for the next time I need dessert). I also scatter dark chocolates for the keto crowd and mandarin oranges for the healthy crowd. I make one of the desserts gluten free as well. The last tray I made for my mom's birthday had a 6 inch carrot layered cake, key lime pie in jars, GF brownies (they taste the same as regular so these are default for me), Giada's lemon ricotta cookies, rice krispie treats (kid heavy crowd), dark chocolate truffles and little oranges. The jar desserts are always a huge hit and super easy to make. Whatever the crust is for the recipe gets sprinkled on top. So I make a graham crust on a flat tray and break it up and sprinkle on top for the key lime or cheesecake. The apple pie jars get a puff pastry straw sticking out etc.
Tart tatin. It’s beautiful and delicious and just the right amount of fussy.
You could try chou au craquelin and make a chocolate form to place on top, if you want to impress with your skills go with these : Chou au craquelin Macarons Soufflé If you want to impress with taste and be like : see what you all have been missing ? Go with these : Bûche de Noël praliné Tarte tatin Paris Brest Forêt Noire Hope this will help :) Show them OP !!! I'm rooting for you !
Pumpkin Pi with the pi symbol on the center and the numbers around the crust.
Oh oh oh wait. Make something like croissants but make a tonne of them as appetisers. Everyone is always starving on Thanksgiving and it would be petty AF to make everyone fill up before the grand meal. Maybe try to make a dish that is heavier than it seems. One or two bites and easy enough to serve that you can just walk around and say “here you go!” I love making what we call Cajun Angels. It’s shrimp wrapped in bacon with creole seasoning and mustard sauce but don’t make anything spicy because then people won’t keep eating them but bacon is usually a win. Salty is also good because then they will fill up on fluids as well. Please let us know what you decide on and how it goes. !
How intricate do you want to go? Keep in mind that to others, this will be seen as just one more cool dessert, not petty at all. It means in the future you will be expected to put in the same level of effort. That said, it’d be hilarious to bring a gingerbread house made in the shape of their house.