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)
- 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
- 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.
- 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.
- 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.
- 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.
- Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak.
- Refrigerate until the chocolate has set, about 10 minutes.
- 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.
- 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!)
- 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
- 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
- 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.
- 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.
- 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.
- Refrigerate for several hours or until completely chilled and set.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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
We’ll jump right into it today. Two more recipes for you stomach (and sweatpant) pleasure.
- One 15-ounce can pure pumpkin puree
- 2/3 cup packed light brown sugar
- 3 ounces cream cheese, at room temperature
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
- 3/4 cup heavy cream
- Ginger snap cookies, for garnish
- Put the pumpkin puree, light brown sugar, cream cheese, pumpkin pie spice and salt in a large bowl and beat with an electric mixer on medium-high speed until completely smooth.
- Add the heavy cream and continue to beat on medium-high until very thick and fluffy.
- Transfer to a dip bowl and keep refrigerated until ready to serve.
- Right before serving, garnish with a border of ginger snaps. Serve with dippers.
This recipe was found at www.foodnetwork.com
Maple Pumpkin Custard (GF)
This recipe was found on www.againstallgrain.com.
- 1 15 ounce can pumpkin puree (make sure pumpkin is the only ingredient) or homemade
- ½ cup coconut milk
- ½ cup grade B maple syrup
- 3 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- ¼ teaspoon ground cardamom
- ½ teaspoon lemon zest
- pinch of sea salt
- Preheat oven to 350 degrees F.
- Whisk all of the ingredients together in a bowl, until smooth and there are no lumps visible.
- Pour the filling into individual ramekins, filling ¾ of the way full and dividing evenly.
- Place the filled ramekins on a rimmed baking sheet, then bake the custards for 25-30 minutes. They should jiggle slightly in the center when you remove them.
- Cool to room temperature, then refrigerate for 1 hour prior to serving.
- Serve with coconut milk whipped cream.
This weekend is the start of my favorite time of the year: Fall. Risking sounding like a basic (you know what) I live for all things pumpkin spice and sweater weather. There are just so many things to love about the fall: the beautiful scenery as the leaves change, the crisp autumn air, the excuse for watching Halloweentown a million times and catching up with friends over a good old fashion PSL (also my birthday is in November so that helps). Another thing I love about the fall?
It is an incredible time to go home, see friends and family, get dressed up, eat great food and (let’s be honest) put on your favorite pair of fat pants immediately after people leave and devour the “leftovers” you hid in the back of the fridge.
Recently I found out that I have a temperamental sensitivity to gluten, much like my mother. In honour of this, and of my love of food, today, tomorrow and Sunday I’ll be featuring a different Thanksgiving dessert recipe that you and your family (or just you) can hopefully enjoy. There will be at least one GF and possibly one non-GF (come on I’m only human) recipe each day.
I suggest you try them all.
Today’s recipes are to die for (and you just might if you eat too much of them) but also conveniently easily both made GF:
Deep-Dish Chocolate Bourbon Pecan Pie
** See the link to find out what kind of four mixture she uses and how to substitute a pre-mixed gluten free flour!
- 1 (16-ounce) bottle light corn syrup
- 1½ cups packed brown sugar
- ⅓ cup butter, melted
- 5 large eggs, lightly beaten
- 4 large egg yolks, lightly beaten
- 1 tablespoon vanilla extract
- 3 tablespoons bourbon (i used maker’s mark)
- ½ teaspoon salt
- 1 cup miniature chocolate morsels
- 3½ cups pecan halves or pieces
- Mix flour and salt in the container of a food processor. Add butter; pulse until mixture resembles coarse meal. Gradually blend in enough ice water to form moist clumps. Gather dough into a ball. Roll dough on lightly-floured parchment paper into a 13-inch round. Carefully transfer to a greased 9-inch spring-form pan. Chill for 30 minutes.
- Preheat oven to 375`. Cover outside of pan with aluminum foil to prevent any leaks. Combine corn syrup, brown sugar and butter in a large bowl. Stir in eggs, egg yolks, vanilla, bourbon and salt with a wire whisk. Stir in chocolate morsels and pecans.
- Pour mixture into pan lined with uncooked pastry. Bake at 375` for 15 minutes. Reduce oven to 300` and bake for an additional 2 hours and 25 minutes. (Shield pie with aluminum foil to prevent excess browning, if necessary.) Cool completely. Cover and chill, for best slicing. Remove sides of spring-form pan before serving.
This recipe and photo was found on www.kumquatblog.com (great source for amazing GF recipes)
Pumpkin Creme Brulee
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/8 teaspoon cinnamon
- 2 pinches nutmeg
- 1 pinch ginger
- 1 pinch ground cloves
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup canned pumpkin puree
- 1/3 cup coarse sugar or raw sugar
- Preheat the oven to 300 degrees F.
- In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes.
- In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree.
- Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools.
- Remove from the water bath and let cool 15 minutes.
- Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard.
- Refrigerate at least 2 hours, and up to 24 hours.
- When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards.
- Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar.
- Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.
This recipe and photo were found on www.foodnetwork.com
Happy Eating and Happy Thanksgiving Weekend!
Although I am quite the advocate for overflowing spoonfuls of Nutella as a legitimate snack, there are some pretty cool things you can also do with it. If you’re looking for an easy brunch item, these Nutella French Toast Rollups are the perfect blend between guest appropriate and self-satisfying.
Sliced Bread (I use Villagio because it’s fluffy)
Choice Fruit (I suggest strawberries)
3 tablespoons milk
1/3 cup granulated sugar
1 heaping teaspoon ground cinnamon
Butter (for greasing the pan)
Maple syrup (dipping)
- Trim the crust from the bread and flatten it out with a rolling pin.
- Spread a thin layer of Nutella over the piece of bread, and add a line of fruit of your choice (I suggest strawberries) to the top edge.
- Roll the bread up and repeat until they’re all filled.
- Whisk egg and milk in a shallow bowl or pie plate.
- Mix cinnamon and sugar in a shallow bowl or pie plate.
- Heat a skillet on medium and melt a tablespoon of butter.
- Add the rolls to the egg coating and roll until all sides are covered.
- Put the rolls seam side down on the pan and turn until browned all over.
- Place hot rolls in the cinnamon sugar mixture and roll until covered.
- Serve on a plate, dusted in icing sugar with maple syrup for dipping (or some more melted Nutella)
For an interesting twist, replace the line of fruit with a strip of already fried bacon for a sweet and salty treat 🍽.