How about this?
CRANBERRY WALNUT TART
Sweet pastry dough
3 large eggs
2/3 cup packed dark brown sugar
2/3 cup light corn syrup
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cups chopped fresh or frozen cranberries (7 oz; thawed if frozen)
1 cup chopped walnuts (1/4 lb)
Special equipment: a 10- to 11-inch round tart pan (1 inch deep) with a removable bottom; pie weights or raw rice
Make shell:
Roll out dough into a 13-inch round (1/8 inch thick) on a floured surface with a floured rolling pin and fit into tart pan. Trim edge of dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom of shell all over with a fork, then chill 30 minutes.
Put oven rack in lower third of oven and preheat oven to 425F. Line shell with foil and fill with pie weights.
Bake until pastry is set and pale golden on rim, about 15 minutes. Carefully remove foil and weights and bake shell until pale golden all over, 5 to 10 minutes more. Transfer shell in pan to a rack.
Make filling:
Move oven rack to middle position and reduce oven temperature to 350°F.
Whisk together eggs, brown sugar, corn syrup, butter, salt, and vanilla in a bowl until smooth, then stir in cranberries and walnuts.
Pour filling into shell and bake tart until filling is set and golden, 40 to 45 minutes. (If pastry edge darkens before tart is done, cover edge with a pie shield or foil.) Cool completely in pan on rack.
Cooks' notes:
 Tart can be baked 1 day ahead and kept, covered, at room temperature.
Linda

Or this
Recipe from Renée Adler Ascher's kitchen ***
Apricot Honey Cake
Source: "Cooking Live" recipe courtesy of The Jewish Holiday Baker
Prep and cooking time: About 1 1/2 hours
Yield: 1 cake, servings: 8 (to 10)
Notes: My adjustments are in parenthesis
Equipment: 10 x 5 x 2 1/2 loaf pan
Batter equals about 6 cups
Ingredients:
1/2 cup dried apricots, roughly chopped (about 3 1/2 ozs.)
1/4 cup dark rum
2 large eggs
1 cup clover honey (8 oz. liquid measure)
1/3 cup vegetable oil (I used canola)
Grated peel and juice of 1 lemon
Grated peel and juice of 1 orange
1/3 cup sugar
1 tsp. salt (I used sea salt)
1/3 cup apricot jam (I used preserves which I puréed first)
1 3/4 cups white rye or unbleached all-purpose flour (I used the regular flour, I couldnÂt
even find the white rye flour]
1/4 cup cake flour (or more unbleached flour)
1/2 tsp. baking soda
1/2 cup slivered almonds, or roughly chopped walnuts or cashews
Instructions:
 Soak apricots in rum for at least 30 minutes in a small bowl. Strain and reserve the excess rum. (There isnÂt much)
 Preheat oven to 350º
 Grease a 10 by 5 inch loaf pan (I lined the bottom with parchment paper, which I also greased).
 Whisk the eggs in a large bowl. Incorporate honey, vegetable oil, grated lemon and orange peel, juice, sugar salt, and apricot jam.
 Sift flour and baking soda into another bowl
 Add the flour alternately with the rum to the honey cake mixture. Fold in the apricots.
Scoop (authorÂs word, I found the batter thin enough to pour) batter into the prepared pan. Sprinkle with the nuts.
 Bake on the lower middle oven rack for 50 to 55 minutes, or until the center of the cake is firm when you press it. Remove from the oven and cool on a rack.

And this is spectacular!
RASPBERRY FRANGIPANE CAKE (Serves 12)
This is good made the day before and covered with plastic wrap.

7 oz. almond paste
7 oz. unsalted butter, softened
1 cup plus 2 tbsp. sugar
1 tsp. vanilla
5 eggs
1 cup sifted cake flour
1 1/2 cups whole raspberries

Preheat over to 350 degrees. Butter and flour a 9-inch cake pan. (I like to
use a springform pan.)
Use a food processor or a mixer w/ a paddle attachment to cream the almond
paste, butter, and sugar until smooth and light. (Some almond pastes stay
chunky for a while.) Add the vanilla and eggs, beating well and scraping
down the sides of the bowl after each addition. By hand, gently fold in the
flour until the batter is just barely combined. Fold in the raspberries.
Avoid overmixing, or the cake will be tough. Pour the batter into the
prepared pan and bake until the top is nicely brown and a toothpick comes out
clean, about 50-55 minutes. Cool completely before removing from the pan.
Serve this moist cake plain, or in a pool of raspberry sauce, or with whipped
cream topped with a few raspberries.

(Raspberry sauce: Press 2 c. raspberries through a fine strainer to puree
them and remove seeds. Make a simple syrup by stirring together 3 tbsp.
water and 1/4 c. sugar in a small saucepan and bringing to a boil. Cool.
Stir the puree and simple syrup together. Keeps in the refrigerator for a
week, or freeze.)

Starbucks Cranberry Bliss Bars...

Those things sell like crazy....

Here's the knock off recipe.

Baklava

For filling:
½ cup sugar
20 oz. finely chopped walnuts
¼ cup brown sugar
2 tsp. Cinnamon

Preheat oven to 400 degrees. Mix all the ingredients together.

For Assembly:
3 sticks butter, melted
1 16 oz package frozen Phyllo dough, thawed

Brush bottom and sides of jelly roll pan with butter. Place one sheet of dough on pan, brush with butter. Repeat until you have five layers. Top with 1/3 of walnut mixture. Top walnuts with five layers of dough brushing each layer with butter. Repeat process until complete. Be sure to brush top layer of dough with butter.

For Syrup:
1 cup sugar
1 cup water
Juice of ½ lemon
½ tsp. Vanilla
1 cup honey (Net weight 12 oz.)

15 minutes before Baklava is due to come out of oven. Combine all the ingredients and cook over medium heat for 15 minutes. Pour immediately over Baklava.

Final Preparation:
Cut Baklava on diagonal halfway through layers. Bake at 400 degrees for 15 minutes then reduce oven temperature to 300 degrees and bake an additional 40 minutes. Remove from oven and immediately cut through all layers. Pour syrup over hot Baklava. Cool. Lightly cover. Let sit 24 hours if you can wait. Do not refrigerate. Makes 48 pieces. Hint: Place each piece in a partially flattened paper muffin cup.

I have Sharon's(chase) classic cheese cake in the oven as I type. I think that would work. If ya want to go with chocolate this one from Carol(dishesdone) is killer and then some. It is fine without the ice cream...

Posted by dishesdone (My Page) on Fri, Mar 10, 06 at 21:26

This was also in this month's Chocolatier magazine and looked sinful!

The recipe sounds long but if like to bake it really isn't that time consuming. Just lots of steps. LOL I served store bought Ice Cream so can't comment on the Frozen Milk recipe.

Chocolate Peanut Butter Crunch Cake with Frozen Milk

Frozen Milk:
3 1/2 cups whole milk
1/2 cup granulated sugar
3 1/2 tablespoons light corn syrup
1/4 teaspoon sea salt
1/2 teaspoon vanilla extract

Chocolate cake:
2 cups plus 2 tablespoons granulated sugar
1 3/4 cups all-purpose flour
3/4 cup plus 2 tablespoons alkalized cocoa powder (preferably Valrhona), sifted
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 large eggs
1 cup whole milk
1/2 cup canola oil
2 1/2 teaspoons vanilla extract
3/4 cup plus 2 tablespoons boiling water

Ganache:
1 pound milk chocolate (preferably Valrhona Jivara or Guittard)
1 1/2 cups heavy cream

Dacquoise layer:
1/3 cup sliced almonds
1/2 cup confectioners' sugar
2 large egg whites, at room temperature
1 tablespoon granulated sugar
1/2 cup salted peanuts, chopped

Peanut butter crunch:
1 1/2 tablespoons unsalted butter
1 cup Skippy creamy peanut butter
3 ounces milk chocolate (preferably Valrhona Jivara or Guittard)
1 cup Rice Krispies

Make the Frozen Milk: Combine all ingredients except vanilla extract. Bring to boil over medium-high heat. Transfer mixture to medium bowl and set bowl in large bowl filled one-third of way with ice water. Let stand, stirring occasionally, until chilled, about 20 minutes. Stir in vanilla. Process in ice cream machine according to manufacturers instructions. (Frozen Milk is best when served the same day.)

Make chocolate cake: Position rack in center of oven and preheat oven to 350°F.
Spray 9" x 13" pan with non-stick cooking spray. Place all dry ingredients in a large mixing bowl and whisk to combine. In a separate bowl, mix together all wet ingredients except water; pour into dry ingredients. Stir until well combined. Add boiling water and stir to combine. Pour into prepared pan and bake until cake springs back when touched in middle, about 30-40 minutes. Cool cake in pan set on wire rack for 20 minutes. Invert cake onto rack and cool completely.

Make ganache: Melt chocolate in microwave or double boiler. In small saucepan, bring cream to a gentle boil and gradually whisk into melted chocolate. Set aside.

Make dacquoise: Position rack in the center of oven and preheat to 375°F. Using 13" x 9" baking pan as a guide, trace a rectangle onto a piece of parchment paper. Turn paper over and place on a large baking sheet.

Combine sliced almonds and confectioners' sugar in food processor and process until finely ground. Set aside.

In bowl of electric mixer fitted with a whisk attachment, whip egg whites on medium speed to soft peaks, gradually adding granulated sugar while whipping. Once stiff and shiny, fold in almond flour mixture. Spread into 9" x 13" rectangle on prepared baking sheet. Sprinkle top with chopped peanuts and bake until browned, 12-15 minutes. Set aside to cool on wire rack.

Make peanut butter crunch: In medium bowl, combine butter, peanut butter and chocolate. Place bowl over saucepan filled one-third of way with simmering water. Heat, stirring occasionally, until chocolate is melted and mixture is
smooth. Stir in Rice Krispies. Spread chocolate mixture evenly over dacquoise. Freeze until firm, about 20 minutes.

Using a serrated knife, cut chocolate cake in half horizontally for form 2 layers. Spread one-third of ganache on top of bottom half. Remove dacquoise from freezer and peel off parchment paper. Place dacquoise, peanut butter crunch-side up, on top of ganache covered cake; gently press to remove any air pockets. Spread half of remaining ganache over peanut butter crunch. Place second half of cake on top. Refrigerate until ganache is set, about 1 hour.

Using serrated knife, carefully trim off rough edges of cake. Rewarm remaining ganache over a pot of simmering water, and spread over top of cake. Serve a square of cake with a scoop of frozen milk.

Recipe by Nancy Olson, Peacock Alley, Waldorf-Astoria, NYC from Chocolatier Magazine March 2006

Cheescake Supreme (Sharon)

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/4 cup butter melted
40 ounces cream cheese (5, 8 oz packages)
1 3/4 cups sugar
3 TBSP flour
grated rind of 1 lemon
grated rind of 1/2 orange
5 eggs
2 egg yolks
1/4 cup whipping cream
Fruit and glaze (Directions follow)

Mix graham cracker crumbs sugar and melted butter. Butter a 10 inch springform pan. Press crumb mix into the bottom of the pan. Let the remainingg ingredients except cream come to room temp. Beat cheese until fluffy. Mix sugar and flour together and gradually mix into the cheese, beating mixture smooth. Mix in grated rinds. Add eggs and egg yolks one at a time beating well after each. Stir in cream. Pour over crust.

Cook in preheated 500 degree oven for 10 minutes. Reduce heat to 200 and cook for 1 hour ( NOTE: I always seem to have to cook it longer than this to get it to set properly, usually 1 1/2 hours) Remove from oven, place on rack away from drafts and cool. When cool refrigerate in pan until cold. Remove from pan and place on serving plate. Top with fruit and glaze and refrigerate until serving time.~

Fruit and Glaze.... working from the centre out to the edge.

Arrange 4 or 5 canned apricot halves around centre of cake(reserve juice)

Circle the apricots with canned pineapple wedges, (4 rings quartered) reserve juice.

Alternate fresh starwberry halves and green grapes to
form outer circle. Mound about 1/3 cup blueberries in the very centre , inside the ring of apricots.

To make glaze combine the apricot and pineapple syrups to make 3/4 of a cup. Add 1 TBSP of lemon juice. Combine 1 TBSP cornstarch with 2 TBSP cold water. Add to juices and cook stirring until thickened. Add a drop of yellow food colouring if desired. Spoon over fruit.

Hope you have a great evening!!

David

I second the Cranberry Walnut Tart, not only is it delicious, but it just looks so pretty and Christmasy.

What about a batch of biscotti, hazelnut drizzled with chocolate - an offering not so sweet and rich as most of the other desserts?