After stuffing ourselves with stuffing and turkey and gravy and mashed potatoes and green bean casserole with those frizzled onions on top and corn bread pudding and cranberry sauce and green Jell-O fruit salad and buttered dinner rolls and some sweet potatoey, marshmallowy dish that tastes like a dessert, it’s actually time for dessert. Whoa. Take a deep breath. We can’t skip the grand finale of the Thanksgiving feast, right? So make sure the dessert is irresistible, not just a predictable pie, then guests will gladly indulge in an extra sweet treat. Need some yummy ideas? Read on…
- Toffee Crunch Cake
- Lemon Coconut Tart
- Sweet Potato Pie Bars
- Mini White Chocolate Caramel Apple Lollipops
| Servings |
| 16 |
| Servings |
| 16 |
Ingredients
- Cake
- 1/2 cup Butter
- 1/2 cup Brown Sugar
- 2 cups Vanilla Wafers finely crushed
- 2 cups Pecans finely chopped
- 1 cup Butter
- 1 1/3 cup Dark Brown Sugar firmly packed
- 1 cup Granulated Sugar
- 4 large Eggs
- 2 1/2 cups All Purpose Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 tsp Baking Soda
- 1/2 cup Buttermilk
- 2 tsp Vanilla Extract
- Frosting
- 1 cup Chocolate Chips
- 1/2 cup Heavy Cream
- 1/2 cup Butter
- 6 cups Powdered Sugar
- 1 cup Chocolate Covered Toffee Bars
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Instructions
Cake
- Heat oven to 350 degrees F.
- In a medium bowl, stir together ½ cup melted butter and brown sugar until blended. Add vanilla wafers and pecans; toss to coat.
- Spread mixture in a lightly greased baking pan. Bake 15 to 20 minutes or until lightly toasted, stirring once after 10 minutes. Cool completely on a wire rack.
- Beat butter at medium speed with an electric mixer until creamy. Gradually add sugars, beating well. Add egg yolks, 1 at a time, beating just until blended after each addition.
- Stir together flour and next 3 ingredients in a medium bowl; in a separate bowl stir together sour cream and next 2 ingredients.
- Add flour mixture to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at low speed until just blended after each addition, scraping down sides of bowl as needed.
- Beat egg whites in a large bowl at high speed with an electric mixer until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites.
- Grease and flour 3 (9-inch) round cake pans; line with parchment paper. Sprinkle 1 cup of pecan mixture in the bottom of each pan. Spoon batter into prepared pans. Drop pans lightly on counter to release large air bubbles.
- Bake 18 to 20 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes on wire racks. Remove from pans to wire racks; remove parchment paper. Cool completely (about 1 hour).
Frosting
- In a microwave-safe bowl, microwave chocolate chips and ¼ cup cream at medium (50% power) 2 to 3 minutes or until melted and smooth, stirring at 30 second intervals. Let cool to room temperature.
- Beat softened butter at medium speed with an electric mixer until creamy.
- Gradually add powdered sugar and remaining ¼ cup cream, 1 tablespoon at a time, beating at low speed until blended after each addition.
- Beat in chocolate mixture until light and fluffy.
Create Masterpiece
- Spread frosting between layers and on top and sides of cake.
- Stir together remaining pecan mixture and finely chopped toffee bars; press on sides of cake.
- ve it the attention it deserves by placing it on a raised cake plate.
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| Servings |
| 8 |
| Servings |
| 8 |
Ingredients
- 1/4 cup Butter
- 1 cup Granulated Sugar
- 1 tbsp Lemon Zest
- 5 large Eggs
- 1/4 cup Fresh Lemon Juice
- 3 tbsp Orange Marmalade
- 1/4 tsp Rosemary
- 1 tbsp All Purpose Flour
- 1/2 cup Heavy Cream
- 1 tsp Vanilla Extract
- 1 1/4 cup Sweetened Flaked Coconut
- 1 package Pie Crust
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Instructions
- Whisk together butter, 1/2 c. sugar, and lemon zest in a medium microwave-safe bowl until blended.
- Add 2 eggs, one at a time, whisking until blended. Gradually whisk in lemon juice until blended (mixture will look curdled).
- Microwave at high 2 minutes, whisking at 1 minute intervals. Microwave, stirring at 30 second intervals, 1 to 2 minutes more or until mixture thickens.
- Place plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm.
- Heat oven to 425 degrees F.
- Unroll piecrusts; stack on a lightly floured surface. Roll stacked piecrusts into a 13-inch circle.
- Fit piecrusts into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges, and trim along edges.
- Line piecrust with parchment paper, and fill with pie weights or dried beans; place pan on baking sheet. Bake 12 minutes. Remove weights and parchment paper, and bake 8 more minutes.
- Cool completely on a wire rack (about 15 minutes). Reduce oven temperature to 350 degrees F.
- Brush marmalade on bottom of piecrust; sprinkle with rosemary.
- Spoon chilled lemon mixture over marmalade.
- Whisk together flour, salt, and remaining 1/2 cup sugar in a large bowl. Add cream, vanilla, and remaining 3 eggs and whisk until blended. Stir in coconut; carefully pour over lemon mixture in tart shell.
- Bake at 350 degrees F for 45 to 50 minutes or until center is set.
- Remove from oven and cool completely on a wire rack (about 1 hour). Top with coconut.
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| Servings |
| 16 |
| Servings |
| 16 |
Ingredients
- Crust
- 18 full Graham Crackers
- 1/4 cup Granulated Sugar
- 1/2 tsp Salt
- 12 tbsp Unsalted Butter melted
- Filling
- 2 cups Sweet Potato Puree
- 1/4 cup Granulated Sugar
- 3 large Eggs
- 1 tbsp Bourbon
- 1 tsp Salt
- 1 1/2 tsp Ground Cinnamon
- 1/2 tsp Ground Cloves
- 1 1/2 cup Milk
- 1/2 cup Heavy Cream
- Topping
- 2 Large Eggs Whites
- 1/4 tsp Cream Of Tartar
- 3/4 cup Granulated Sugar
- 1/2 cup Corn Syrup
- 1/4 cup Water
- 1/4 tsp Salt
- 1 1/2 tsp Vanilla Extract
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Instructions
Crust
- Preheat the oven to 350 degrees F. Line an 8×8-inch baking pan with foil.
- Place the graham crackers, sugar, and salt in a blender or bowl of a food processor and pulse until finely ground.
- Add the melted butter and pulse until the mixture is moistened.
- Press the mixture into the bottom of the prepared baking pan and bake for 10 minutes.
- Remove to a cooling rack and let cool completely. Keep oven at 350 degrees F.
Filling
- In a large bowl, use an electric mixer to beat all the sweet potato filling ingredients until well combined. Pour over the graham cracker crust and bake for 40 minutes, or until set but still slightly wiggly in the middle. Let cool to room temperature.
Topping
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.
- Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240 degrees F. Immediately remove from heat.
- Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.
- Spread the marshmallow topping evenly over the sweet potato layer.
- Place the pan under the broiler and broil for 1 minute, or until lightly golden. Don’t step away – the broiler can go from toasted to burnt FAST!
- Refrigerate the pan for at least 1 hour before cutting into bars and serving. These can be stored in an airtight container in the refrigerator for up to 5 days, though they are best served soon after the marshmallow is toasted.
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C’mon, how cute are these? The kids will eat ‘em up for sure! But you don’t have to be a kid to crave a caramel apple on a stick rolled in creamy white chocolate and gorgeous rainbow sprinkles, right? You can pop these tiny pops in your mouth in a single bite for a mini sweet treat after the honkin’ huge meal you just ate.
C’mon, how cute are these? The kids will eat ‘em up for sure! But you don’t have to be a kid to crave a caramel apple on a stick rolled in creamy white chocolate and gorgeous rainbow sprinkles, right? You can pop these tiny pops in your mouth in a single bite for a mini sweet treat after the honkin’ huge meal you just ate.
| Servings |
| 20apples |
| Servings |
| 20apples |
Ingredients
- Apples
- 12 oz Caramel Squares
- 1/2 tsp Pumpkin Spice optional
- 12 oz White Chocolate Chips
- 5 Apples
- 20 Wooden Sticks
- Toppings
- Sprinkles
- Chocolate Chips
- M&M's
- Oreo Cookies crushed
Servings: apples
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Ingredients
Servings: apples
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Instructions
- Unwrap the caramel squares and put in a pot with the pumpkin spice. Melt on low heat, about 15-20 minutes.
- Put the white chocolate in another bowl and microwave in 20 second intervals, stirring in between, until melted.
- Use a melon baller to scoop little balls of apple. Or just cut little cubes. Place a stick halfway into each.
- Dunk the apple pieces completely in the chocolate. Tap or swirl off extra chocolate and put them on a parchment-lined tray or other nonstick surface. Refrigerate until the chocolate is hard, about 10-20 minutes.
- When the caramel is lukewarm, dip the apples. Let the excess drip off, and then roll them in your toppings of choice.
- Refrigerate or freeze for 30 mins.
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