The Best of Holiday Desserts from the Macy’s Culinary Council

‘Tis the season to indulge! And you can bet your mistletoe there’s nothing quite like the aroma of warm, fresh-out-of-the-oven baked goods during the holidays. So whether you’re planning a cozy post-present treat for the kids or toasting with your nearest and dearest, we’re sharing two recipes from Macy’s Culinary Council chefs, Chef Cat Cora and Chef Wolfgang Puck, that are sure to make your menu as merry as possible.

VALEE’S WHITE
CHOCOLATE PECAN PIE
FROM CHEF CAT CORA

What you’ll need · Rachael Ray mixing bowl;
Staub Ceramic 9″ Pie Dish; Martha Stewart Collection whisk;
Martha Stewart Collection nonstick cooling rack.

HOLIDAY NUT &
COCONUT BRITTLE
FROM CHEF WOLFGANG PUCK

What you’ll need · Anolon cookie sheet; All-Clad stainless steel
saucepan; KitchenAid food processor; Martha Stewart Collection
wood utensils; Martha Stewart Collection icing spatula.

Get the recipe for Holiday Nut & Coconut Brittle

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