Please comment, both to add your own and to offer constructive criticism on what I've got. Or to lavish adulation on what I've got. I suppose I'm okay with that.
*Found a recipe for orange marshmallows; have a recipe in my trusty (if dilapidated) Good Housekeeping baking book for the richest chocolate cake I've ever made; will increase proportion of unsweetened to semisweet chocolate in order to make a dark chocolate cake with candied orange rind and orange marshmallow garnish.
*While in Louisiana, will be cooking Christmas Eve dinner for an unspecified but assuredly large number of people. Mark Bittman has a recipe for an almond dessert frittata that seems quick, simple, and easily adaptable for large quantities. I plan to top it with caramelized apples.
*Thank you, Shawn McClain, for bringing into this world a pear tarte tatin with red wine caramel.
*Andy's mom made delicious molasses cookies while I was in Pittsburgh for Thanksgiving. I'm going to bake both the recipe I habitually use and the recipe she habitually uses in order to compare and contrast.
*During a discussion of chocolate pie on the quizbowl forums, someone whose cooking prowess I greatly admire posted this recipe. It looks beautiful, and plus, I don't get to use that fluted tart pan often.
*I made a whiskey chocolate cake at college once; it was shockingly alcoholic, which may have added to its appeal. I found a recipe for a bourbon cake that looks to be more chocolate and less bourbon and thus looks to be more appealing to the parental set.
*Aforementioned pistachio tart can be found here. I plan to take less time than she did. Efficiency ++.
*Homemade cinnamon raisin bread with pecans. Maybe I'll candy the pecans.
*Overnight sticky buns. Need I say more?
*I've never tried making jelly candies, although I've always enjoyed eating the gourmet ones that you get from time to time. Flavors I want to give a shot: pomegranate (with star anise, perhaps?), strawberry, key lime.
*Apple pudding with caramel sauce.
*Emma will murder me if I don't make those turnovers, so I shall.
*I've always wanted to try a Paris-brest pastry... Here goes nothing!
*Nutella palmiers! It's Nutella! In palmiers!
*Apricot cornmeal cookies with rosemary: savory, sweet, thoroughly intriguing.
*Andy's been extolling the virtues of St. Louis butter cake. I saw that the NYT featured it a month ago, and it looked indulgently delicious.
*My family looked askance at me when I made bacon chocolate cupcakes, and I no longer eat meat, but I found a recipe for chocolate fudge with bacon that I'd like to try on my friends.
*Fig frangipane tart (which was presented to me as a dessert pizza, but I don't have a baking stone)
*If the bushes at my house are flowering--they should be, as it's freakishly warm in Sarasota--I'd like to make hibiscus macaroons with lavender cream.
*Normally, I eschew white chocolate, but white chocolate cheesecake with raspberries sounds great.
*Flan? Flan. As a shout-out to my friend Ernest, I'm taking suggestions on favorite flavors.
*You've read this far, and thus you are rewarded with cardamom doughnuts.