Alright people! I decided to make a cheesecake with some Christmas spirit. What I came up with was a cinnamon cracker crust, a NY style cheesecake, topped with candied cointreau cranberries. I candied the cranberries boiling them for 5 minutes in sugar syrup with honey and adding cointreau at the end.
We made a Pecan-bittersweet chocolate pie with brandy. It was a big hit served warm, the chocolate was nice and gooey, it went wonderfully with whipped cream and the crunch of the pecans (plus the brandy warmed the tummy!).