Decadent Holiday Desserts

With Thanksgiving only a few days away, I am putting the finishing touches on my dessert menu. I am making all of my family's faves and they are so sinfully delicious that they are sure to be a hit at your house too. Here are a few totally decadent desserts that will be gracing my dessert table and I'm sure that I'll be adding a few more before it's all over. Worth every calorie, cher! Enjoy!

Kahlua Fudge Cake w/ Kahlua Fudge Frosting

2 cups flour
2/3 cup unsweetened cocoa powder
1 1/4 tsp.'s baking soda
1/4 tsp. baking powder
1/2 tsp. salt
2/3 cup butter at room temperature
1 2/3 cup sugar
3 large eggs
1 tsp. vanilla extract
1 1/2 cups milk
1/4 cup Kahlua


Preheat oven to 350 degrees. Grease cake pans with butter and dust with flour. Mix the 2 cups flour, cocoa, baking soda, powder, and salt until well blended. Beat the butter, sugar, eggs, and vanilla, in large bowl with electric mixer until fluffy. 

Gradually add the flour mixture, alternating with milk, until blended. Stir in the Kahlua. Pour into prepared pans, (I used a bundt pan) and bake for 25 to 30 minutes or until toothpick comes out clean. Cool for 10 minutes, then remove from pans, and cool completely, before frosting.

Kahlua Fudge Frosting

2 cups confectioner's sugar
1/2 cup cocoa
1/4 tsp. salt
1/2 cup milk
1/2 cup butter, softened
1 tsp. vanilla extract
 2 tbs.'s Kahlua

Combine first three ingredients in heavy saucepan and stir in milk. Add butter and bring to a boil. Cook and stir over medium heat for 2 minutes. Remove from heat and add vanilla and Kahlua and beat on low with an electric mixer, until desired consistency. Frost cooled cake.

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Pumpkin-Pecan Bread Pudding w/ Praline-Bourbon Sauce

1 (1/2) cups evaporated milk

1/2 cup each, white sugar and brown sugar

1 tsp. pumpkin pie spice

1 tsp. cinnamon

4 eggs, lightly beaten

1 (15 oz.) can pumpkin

1 tsp. vanilla extract
1/2 cup chopped pecans

1 loaf "day old" French bread, torn into pieces

Whisk together the first seven ingredients, in large bowl. Add bread and mix well to coat. 
Spoon into a buttered 9x13 baking dish. Place into a larger baking pan, filled with 1 inch of water.

Bake in a preheated 350 degree oven, for 35 to 40 minutes or until a knife comes out clean. Cover with foil if the top becomes too browned. Serve with Praline-Bourbon Sauce. (recipe below)

Praline-Bourbon Sauce 

1 cup chopped pecans
1 cup light brown sugar
1 small can evaporated milk
4 tbs.'s butter
1 tsp. vanilla extract
2 tbs.'s bourbon, (optional)

Melt butter in saucepan, and then add brown sugar, milk, and pecans. Bring to a boil and lower heat and simmer for 5 minutes, stirring often. Remove from heat and stir in bourbon. Serve warm over bread pudding. 

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And here are a few other scrumptious desserts that I will be serving.  Fab!

Click on titles to view recipes.

Creole Pecan Pie

Bananas Foster Cheesecake

Chocolate Chip-Pumpkin-Nut Bread

 Bon appetit!

I'll be sharing these @ 
Full Plate Thursday @ Miz Helen's Country Cottage 

Wishing all of you a blessed and very Happy Thanksgiving! Merci beaucoup for coming by!