Well, well, well… aren’t we all just waiting for the great Thanksgiving holiday? And since in the last days we covered the best Thanksgiving vacation ideasfor those who have the travel bug during this season and also presented you with7 Thanksgiving menu ideas (for the ones loving to cook for their family and friends), it’s time to get deeper into the matters and focus our attention on some delicious Thanksgiving dessert recipes, as no matter how your turkey looks, the kids will always want to know what sweets have you secretly prepared for their complete delight.
Of course, you can’t have a traditional Thanksgiving dinner without some pie and some cakes, so if you’re aiming to surprise your family members and your friends with your cooking skills, take a look over these incredibly delicious desserts, list the ingredients and start the adventure! You may want a kid’s cupcake recipe, a roll or a cake recipes, so we have got you covered.
These little turkeys will vanish off the table before you can figure out what happened. And they should, as the kids will love them and because they make some of the most incredible Thanksgiving dessert recipes.
Ingredients
Cupcake
Chocolate frosting
3 oval shortbread cookies
6 to 10 candy corn pieces
White icing
Black decorators’ gel
Red fruit leather
Preparation
Frost the cupcake, then press in a cookie head and 2 cookie wings. Press in a row or two of candy corn tail feathers.
To make an eye, add a small dot of white icing to the head, then add a dot of black decorators’ gel for a pupil.
For a beak, cut the white tip from a piece of candy corn and press it in place.
To make the wattle, cut a 1-inch square of fruit leather. Roll it into a tube and stick it in place over the beak.
Easy? Super easy! But let’s see what comes up next!
There’s no Thanksgiving without the Pecan Pie, is it?
Ingredients
Pie Crust
3 cups all-purpose flour
1 teaspoon salt
3/4 cup vegetable shortening or lard
3/4 cup salted butter, cut into pieces
1 egg, lightly beaten
1 tablespoon distilled white vinegar
Filling
1 cup granulated sugar
3 tablespoons brown sugar
1/2 teaspoons salt
1 cup corn syrup (light or dark)
1/3 cup melted salted butter
1 teaspoon vanilla
3 whole eggs beaten
1 cup (heaping) chopped pecans
Preparation
First, whip up the pie crust: Mix the flour and salt in a bowl. Add the vegetable shortening and salted butter. Work the butter into the flour using a dough cutter until the mixture resembles tiny pebbles.
Add the egg, 5 tablespoons cold water and the white vinegar. Stir until just combined. Divide the dough in half and chill until needed. (You will only need one half for this recipe, reserve the other half for another use.)
Next make the filling: Mix the granulated sugar, brown sugar, salt, corn syrup, butter, vanilla and eggs together in a bowl.
Preheat the oven to 350 degrees F. Roll out one dough half on a lightly floured surface to fit your pie pan. Pour the pecans in the bottom of the unbaked pie shell. Pour the syrup mixture over the top. Cover the top and crust lightly/gently with foil.
Bake the pie for 30 minutes. Remove the foil, and then continue baking for 20 minutes, being careful not to burn the crust or pecans. The pie should not be overly jiggly when you remove it from the oven (though it will jiggle a bit). If it shakes a lot, cover with foil and bake for an additional 20 minute or until set. Required baking time seems to vary widely with this recipe. Sometimes it takes 50 minutes, sometimes it takes 75!
Allow to cool for several hours or overnight. Serve in thin slivers.
But here comes one of the best Thanksgiving dessert recipes
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9 inch spring-form pan. Wrap aluminum foil around the outside of the bottom to prevent leaking.
Melt the butter in a saucepan over medium heat. Stir in 1 1/2 cups of white sugar, water and cinnamon until sugar has dissolved. Bring to a boil and then add the cranberries. Stir to coat with the sauce, then pour into the prepared pan.
Sift together the flour, baking soda and salt; set aside. In a medium bowl, beat the remaining 6 tablespoons of butter with 1/2 cup white sugar and brown sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Stir in vanilla and sour cream. Mix in the dry ingredients. Pour the batter over the cranberries in the pan.
Bake for about 50 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool on a rack for 10 minutes, then run a knife around the outer edge. Invert onto a serving plate and remove the springform pan.
3 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
4 teaspoons baking powder
3/4 teaspoon fine salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
2 large eggs
1 1/2 cups pure maple syrup
3/4 cup whole milk
1 cup chopped walnut halves, toasted
For the Frosting
8 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3/4 cup packed dark-brown sugar
2 cups confectioners’ sugar
Preparation
Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.
In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in two additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.
Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.
Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners’ sugar, 1/2 cup at a time, beating well after each addition.
Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.
If you want a few tricks more from Martha’s amazing list of secrets, take a look HERE
The word “pudding” is usually used in England, but who says you can’t make your own?
4 tablespoons unsalted butter, melted, plus more for the pan
2 1/2 cups chunky applesauce
1/2 cup golden raisins
1 teaspoon finely grated lemon zest
1 teaspoon ground cinnamon
1/2 cup milk
2 large eggs, separated
1 1-pound loaf sliced whole-wheat or cinnamon-raisin bread, crusts removed
1/2 cup confectioners’ sugar
3/4 cup apricot preserves
Preparation
Preheat the oven to 375 degrees F. Butter an 8-inch-square baking pan and line with foil, leaving a 2-inch overhang on all sides; butter the foil.
Mix the applesauce, raisins, lemon zest and cinnamon in a bowl; set aside. Whisk the melted butter, milk and egg yolks in a shallow dish.
Dip half of the bread slices in the egg mixture and layer in the prepared pan, trimming as needed. Spread the applesauce mixture over the bread. Dip the remaining bread slices in the egg mixture and layer on top. Bake until the egg mixture is set and the bread is golden, about 35 minutes.
Meanwhile, beat the egg whites and confectioners’ sugar in a bowl with a mixer on medium-high speed until stiff peaks form. Spread the apricot preserves on top of the cake. Spread the egg-white mixture on top of the preserves, forming peaks with the back of a spoon. Return to the oven until the meringue is golden, 5 to 7 minutes.
Let the cake cool in the pan, about 1 hour. Lift out of the pan using the foil and slice into squares.
Old traditions with new spins or how to make old fashioned cookies with modern ingredients. Trust us, the children will think this is among the best Thanksgiving dessert recipes you ever tried. It looks spectacular!
Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart. Melt the chocolate chips in a microwave or double boiler.
One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie. Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.
Chill the hats until the chocolate sets, then pipe a yellow decorators’ frosting buckle on the front of each hat.
This next one is a bit complicated, but just as our sources say, let’s get a little refreshed this Thanksgiving!
In a medium bowl stir together flour, ground almonds, sugar, and salt. Using a pastry blender, cut in cold butter and shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; gently toss with a fork. Push moistened pastry to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon water at a time, until all the flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. Flatten dough into a disc. Wrap in plastic wrap and chill for 2 to 24 hours or until dough is easy to handle.
Continue with the tart
On a lightly floured surface roll two-thirds of the pastry from center to edges into a 12-inch circle. Wrap pastry circle around the rolling pin. Unroll into an 11-inch tart pan with a removable bottom; press pastry into fluted sides of pan and trim edges.
Preheat oven to 375 degrees F. For filling, in a small bowl crumble almond paste. Stir in egg white and brown sugar. Spread or gently pat filling evenly into the pastry-lined tart pan. In a medium bowl toss together peaches, berries, dried apricots, and jam. Spoon fruit mixture into tart pan. Sprinkle with almonds.
Roll remaining pastry until 1/8 inch thick. Cut into 1/2-inch-wide strips; top tart with pastry strips in a lattice pattern. Trim the pastry strips even with the edge of the tart pan. Press ends of strips against the pan to seal. Lightly brush pastry strips with milk, and, if desired, sprinkle with coarse decorating sugar.
Bake for 1 hour or until crust is golden. Cool on a wire rack for 30 to 60 minutes. Remove sides from tart pan.
From New England with love comes
8. Maple Heaven Pear Pie
Boy, this is indeed heavenly. Courtesy of Spoonful and lovely Ken Haedrich
Ingredients
Filling
5 1/2 to 6 cups peeled 1/2-inch diced just-ripe pears (about 8 small pears)
1 1/2 tablespoons cornstarch
Pinch of salt
1/4 cup sugar
1/4 cup maple syrup
1 tablespoon lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons chopped candied ginger or 1/2 teaspoon ground ginger
9- or 9 1/2-inch deep-dish pie crust
Oatmeal Crumb Topping
2/3 cup flour
1/2 cup old-fashioned rolled oats
1/2 cup packed light brown sugar
1/4 teaspoon salt
1/3 cup cold unsalted butter, cut into 1/4-inch pieces
Preparation
Heat the oven to 400°. Place the diced pears in a large bowl, sprinkle the cornstarch over them, and stir well. Add the remaining filling ingredients and toss gently, until the mixture is evenly combined.
Turn the filling into the chilled deep-dish pie crust and smooth the top of the fruit. Place the pie on the center oven rack, with a piece of aluminum foil under the dish to catch any drips, and bake for 45 minutes.
Now make the topping. Combine the flour, oats, brown sugar, and salt in a large mixing bowl. Add the butter, and using your hands, rub the ingredients together until you have large crumbs. Refrigerate the topping until you are ready to use it.
After 45 minutes, lower the oven temperature to 375°. Remove the pie from the oven and carefully pour the crumbs in the center of the pie, then spread them evenly. Return the pie to the oven and bake it until the juices bubble thickly around the edge, about 15 minutes. Transfer the pie to a rack to cool for at least 2 hours before serving. Serves 10 to 12.
Want to try something new this year? Same old pumpkin pie doesn’t strike your fancy anymore? Then look below…
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan.
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners’ sugar. Roll up cake using towels, and let cool for about 20 minutes.
In a medium bowl, combine cream cheese, butter, 1 cup confectioners’ sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners’ sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners’ sugar.
And again from Martha Stewart with a delicious recipe for adults to enjoy
8 slices white sandwich bread, lightly toasted, cut into 1/2-inch pieces
6 tablespoons (3/4 stick) unsalted butter, melted
2 pounds Granny Smith or Gala apples (about 4), peeled, cored, and cut into eighths
1/3 cup packed dark-brown sugar
1/3 cup pure maple syrup
1/2 teaspoon ground nutmeg
3/4 cup pitted prunes
2 tablespoons brandy
2 tablespoons fresh orange juice
Vanilla ice cream or lightly sweetened whipped cream, for serving
Preparation
Preheat oven to 375 degrees. In a medium bowl, toss bread with butter until coated. In a large bowl, toss together apples, brown sugar, maple syrup, nutmeg, prunes, brandy, juice, and half the bread until combined. Transfer mixture to an 8-inch square baking dish and top with remaining bread.
Cover with foil and bake until mixture is bubbling and apples are tender, about 40 minutes. Uncover and bake until top is browned, 10 to 15 minutes. Let cool 15 minutes. Serve with ice cream or whipped cream.
If you enjoyed these great Thanksgiving dessert recipes, you can find out more HERE and HERE
What are your favorites? Which one will you try this season? Do you have your own recipes to share?