The Sweet Stuff - Big Y® World Class Market®

Make-Ahead Dessert Miracles

When it comes to dessert, last is most definitely not least - especially
during the holidays when these delicious indulgences hold an even more special place in our hearts and on our tables. Not only are they the perfect way to finish off a great meal, but they can also serve as an excuse to linger a bit longer, laugh a bit more and share another story or two.

So who wouldn’t love to dazzle their guests with an array of tempting holiday desserts - but who has the time, since so often preparing dessert can be a last-minute affair? Now you can. With our make-ahead treats and easy-to-follow tips, you will be able to get your baking out of the way well in advance of the big day - leaving you free to relax and enjoy your family and friends.

Chocolate-Cherry Yule Log

Make Ahead Tip: Cake can be made, assembled and stored in the
refrigerator for up to 2 days. Just let cake come to room temperature
before serving. If you prefer, you can freeze the cake for a week. To do this, prepare recipe through spreading the inside with frosting and preserves
and rerolling. Then wrap well with a layer of plastic wrap and then again
in a layer of aluminum foil. To thaw, let cake stand at room temperature
for 1 hour, then continue to frost the outside before serving.

Mini Chocolate Raspberry Crème Pastries

Make Ahead Tip: Baked pastries can be stored in an airtight container at room temperature for 2 days. To recrisp pastries, place them in a 400?qF oven for 5 minutes. The whipped topping can be made 2 days ahead by adding a stabilizing agent. To make this stabilizing agent, dissolve 1 tsp. unflavored gelatin in 2 Tbsp. hot tap water. Let the gelatin mixture cool while preparing the whipped cream. Add cooled gelatin mixture after sugar, vanilla and cinnamon. Once soft peaks have been formed, cover bowl with plastic wrap and store in the refrigerator.

When you’re planning your holiday meal, don’t forget to factor in dessert! With our endless selection of single-serve sweets you’ll find something for everyone at your table. Our decadent Just Enough Desserts are just the thing to help you save time without sacrificing elegance.

Classic Cheesecake with Raspberry Sauce

Make Ahead Tip: Cheesecake can be made and stored in the refrigerator for up to 2 days or frozen for up to 2 months. Just thaw in the refrigerator overnight before serving. The raspberry sauce can be made 2 days ahead and stored in the refrigerator.

Mini Holiday Cakes

Make Ahead Tip: These are best left in the refrigerator, undecorated, in an airtight container until ready to serve. They will keep for 3 to 4 days in the refrigerator. Decorate before serving.

Lemon Pie with Graham Cracker Crumb Topping

Make Ahead Tip: Cover and refrigerate, without the whipped topping, for up to 2 days. Decorate and freeze as directed in recipe before serving.

Use these store-ahead tips to keep your fridge and freezer stocked with sweets all season long:

Cookies: Cookie dough or already-baked cookies can both be frozen for a month or two. Just make sure they’re kept in an airtight freezer bag. Frozen cookie dough can be prepared according to recipe directions, right from the freezer without thawing. Frozen already-baked cookies will need to be thawed at room temperature. You can also store cookies in an airtight container for a few days before serving.

Cheesecake: A baked cheesecake can be stored in the freezer for up to 2 months. Just wrap it tightly first in plastic wrap, then aluminum foil. Thaw in the refrigerator overnight. You can also store a cheesecake in the refrigerator for up to 2 days before serving. Whether you’re storing your cheesecake in the fridge or freezer, save any toppings or garnishes for just before serving.

Cake: Unfrosted cake layers can be kept frozen for several weeks. Just let the cake cool completely, then wrap tightly in plastic wrap before freezing. Thaw at room temperature for 2 to 3 hours before frosting and assembling. Once your cake is frosted and ready to serve, you can keep it fresh for a day or two in the refrigerator. Take it out for 30 minutes or so to let it reach room temperature before serving.

Pie: Pie crusts can be made and frozen well ahead of time. Fruit pies also freeze nicely. Place the finished pie, unwrapped, in the freezer until it is frozen, then wrap tightly with foil and return to freezer. Just thaw at room temperature for an hour before serving. Cream or meringue pies need to be stored in the refrigerator at all times (they won’t freeze well, so don’t try).