THE Thanksgiving Dessert Saga: Part 3

For the final part of THE Thanksgiving Dessert Saga we have one classic and one “Oh crap I forgot I was supposed to bring dessert what can I make in twenty minutes with ingredients that won’t be sold out” recipe for all your basically Turkey Day needs.

Turkey Cookies (aka Oh Crap it’s Thanksgiving Cookies)

Ingredients

  • 1 cup milk chocolate chips
  • 30 candy corn candies, plus 6 white tips of candy corn
  • 6 Oreos
  • 6 mini peanut butter cups
  • 6 malt balls
  • 1 cup red frosting
  • 6 Oreos with tops removed

Instructions

  1. Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
  2. For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of a chocolate sandwich cookie to make the feathers for the turkey. Lay the cookie on a work surface.
  3. Dip the flat, larger end of a peanut butter cup in the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the sandwich cookie.
  4. Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.
  5. Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak.
  6. Refrigerate until the chocolate has set, about 10 minutes.
  7. Place the Red Frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey’s beard.
  8. Place a cookie (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.

This recipe was found on www.foodnetwork.com.

Creamy No Bake Pumpkin Pie (GF & V!)

No-Bake-Pumpkin-Pie-with-a-Date-Pecan-Crust-minimalistbaker.com-pumpkin-vegan-glutenfree.jpg

Ingredients

CRUST

  • 2 cups pitted dates
  • 2 cups raw nuts (I used half pecans, half almonds)
  • 1/4 cup gluten free oats (or sub unsweetened coconut flakes for a different flavor)
  • 1/2 tsp pumpkin pie spice

PUMPKIN FILLING

  • 1 cup pumpkin puree
  • 3 1/2 Tbsp cornstarch
  • 1/3 cup sugar (raw or granulated)
  • 1/2 tsp pumpkin pie spice
  • pinch sea salt
  • 1 2/3 cup unsweetened milk (any kind, though I’d recommend almond or dairy)
  • 1/2 tsp vanilla extract

COCONUT WHIPPED CREAM

  • 1 13.5 ounce can full fat coconut milk chilled overnight (I recommend Thai Kitchen brand)
  • 2-5 Tbsp powdered sugar, depending on preferred sweetness
  • 1/2 tsp pure vanilla extract

Instructions

  1. To make the filling, place all dry ingredients in a saucepan and whisk to combine. Then add pumpkin puree and whisk again. Slowly pour in milk and stir again until well combined.
  2. Place over medium heat and bring to a low bubble – not boil – whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. It should be thick and kind of jiggly. During this process switch to a rubber spatula for stirring to ensure the pudding isn’t sticking to the bottom or sides of the pan.
  3. Remove from heat and add vanilla and whisk. Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap, making sure the wrap TOUCHES the pudding – otherwise a film will form.
  4. Refrigerate for several hours or until completely chilled and set.
  5. In the meantime, prepare crust by adding dates to the food processor and pulse until it forms a ball – or at least until small bits remain. Remove from food processor and then add nuts, pumpkin pie spice and oats. Pulse until almost a meal, then add back in the dates a little at a time until a “dough” forms.
  6. Transfer to a lightly greased pie pan or small glass baking dish and press until uniformly flat and it comes up the edges 1.5-2 inches, making a crust (see photo). It doesn’t have to be perfect, just make sure there are no gaps or cracks. Cover with plastic wrap and refrigerate or set on counter until filling is chilled.
  7. When the pudding is ready, place a glass mixing bowl in the freezer to chill for a few minutes so you can prepare your coconut whipped cream (make sure the can has been chilled overnight to harden – otherwise it won’t whip).
  8. Without shaking or tipping the can, remove the top and gently scoop out the top thick, solid portion of the coconut milk, known as the cream. Leave the clear liquid at the bottom of the can and reserve this for smoothies or other uses.
  9. Beat the cream to incorporate it. At this point it should start firming up, but if not add a couple Tbsp of tapioca flour and it should thicken right up! Then add in desired amount of powdered sugar 1 Tbsp at a time, as well as the vanilla extract. Cover and refrigerate until serving the pie.
  10. Once the crust and filling are both ready, pour the pudding over the crust and spread to smooth. Let it chill for several more hours or ideally, overnight. Top with coconut cream when serving. Will keep for several days covered in the fridge.

This recipe and photo found on www.minimalistbaker.com

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