Norwegian Christmas cake
Norwegian Christmas cake, or Julekake, a yeast bread similar to brioche is flavored with caradamom, orange zest and dried fruit, then dressed up with a glaze and slivered almonds by Aramark Chef David Thornton at Bentonville Public Schools.
Fall in love with these cookies
At Duke University’s Café in the Brodhead Center, a location operated by local bakers, Chef Lee Whitsel gets the whole campus in the mood for fall with themed cookies.
As the seasons shift into winter holidays, Duke’s Whitsel is ever at the ready.
And here are the cookies that put the sweetest reason into the season at Duke!
Pumpkin cheesecake bars
For revelers on the move, these bars from Duke’s bakery/café are off the charts in convenience and cheer.
Pecan pie bars
Another one from Duke for on-the-go cheer, pecan pie bars make a Southern staple portable.
Christmas tree croquembouche
Morrison Healthcare Senior Executive Chef Josh Nowell of Atrium Health Navient Macon gives croquembouche a pumpkin twist for fall-into-winter inspiration.
Sugar plum fairy cake
At Slippery Rock University, Aramark Pastry Chef Mandi Nickl creates sugar plum fairy cakes in the iciest winter blue color. The secret inside is eggnog crème brulee.
Pear-cranberry yule log
Another one from Slippery Rock, Nickl fires up the yule log with spiced cake that’s filled with pear buttercream and decked with cranberry meringue, rosemary caramel, candied cranberries, meringue mushrooms and sprigs of rosemary
Yule log by Duke Dining
Duke Chef Lee Whitsel creates a yule log straight out of Santa’s workshop.
At Rollins College in Winter Park, Fla., Sodexo Pastry Chef Naomi Cotto’s spiced pumpkin roll is sliced to reveal the cream cheese frosting and decked out with fall colors for a sophisticated plate.
UNC Wilmington’s Aramark Baker Peggy Powell says her signature holiday dessert is “a taste of fall and a flavor that brings a memory of home for many students.”
Let’s keep the pumpkin rolls rolling! Goose Creek CISD by Aramark Chef Manager Franchesca Bland agrees. “You can’t go wrong when you combine cream cheese and pumpkin,” she says, calling the pumpkin roll “easy to make but hard to walk away from. The sweet combination of pumpkin and cream cheese will have you ready to deck the halls!”
Honey pumpkin log
The addition of honey adds a sustainable twist to this craveable classic recip.
Handheld pumpkin mousse trifle with salted caramel
“After holiday feasts my family always gravitated towards the kitchen for coffee and dessert,” says Sodexo Executive Chef Don Feldkamp of Embry-Riddle Aeronautical University in Daytona Beach. “One year I introduced an assortment of handheld trifles that allowed us to mingle and still eat dessert with ease.”
Executive Pastry Chef Carolina Hock of UNC-Chapel Hill totally brings on the season with sugar cookie-buttercream Christmas trees with fondant stars and sprinkles; snickerdoodle blondie reindeer topped with cinnamon, sugar, pretzels and candy; and holiday brownie pops with royal icing and sprinkles.
Toasted marshmallow s’mores cake
Aramark Head Baker/Pastry Chef Deanna Ford of the University of Hartford introduced this instant holiday classic a while ago, and there’s been no turning back—it’s a favorite around campus.
Mango crème brulee
This recipe from the National Mango Board is sophisticated and sweet.
Five-spice sweet potato cake
Aramark Executive Chef Alicia Rivera at Lewisville ISD makes this cake for catering and it’s topped with berry-wine poached pears that give the look of jolly old Santa’s cap.
American Dining Creations’ Corporate Chef-West Jonathan Pye gets artistic with a do-it-yourself catering station.
Cookies and milk(shake)
This fun dessert from West Jonathan Pye evokes memories of waiting up for Santa.
Savory lemon-cheese cookies
Chef Paola Velez won Bel Brands’ Wowliday challenge last year with these modern cookies, which feature Boursin cheese.
Gingerbread-pumpkin mousse trifle
Sodexo Chef Tonya McGowan of the University of Florida garnishes this holiday masterpiece with apple cider syrup, crumbled gingerbread and pumpkin seeds.
Pumpkin cheesecake bars
At Point Loma Nazarene University Sodexo Pastry Chef Anna Webb-Fallon makes traditional cheesecake grab-and-go-able and full of fall flavor with graham-cracker crust and pumpkin custard.
Poached pear Panzanella
Sodexo Chef David Morales, senior area chef for the Northeast and contributing chef for Inside Park at St. Barts in New York City, incorporates poached pears into bread pudding, then tops it off with chocolate shavings and plates with some squeeze-bottle flair.