Thanksgiving desserts to add to your festive menu

The preparations for the festive season have already begun. And, it is high time, you get started on that Thanksgiving menu. You have to impress your family after all. And, because we believe that good food is the way to a person’s heart, we are willing to help. That’s why we have collected the 10 most delicious Thanksgiving desserts to add to your menu.

Thanksgiving desserts for a delicious festive menu – Sweet potato cake

Ingredients:

For the cake:

• 2 1/2 cups flour
• 2 1/4 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 3/4 tsp salt
• 6 tbsp unsalted butter
• 6 tbsp vegetable oil
• 1 cup sugar
• 1 cup brown sugar
• 3 eggs
• 1 1/2 cup sweet potato puree
• 1 tsp vanilla
• Marshmallow fluff

Delicious cake with marshmallow fluff

Instructions:

For the cake:

1. Preheat the oven to 200C and grease and flour two cake pans, 8 inches each.
2. In a bowl, whisk the flour, cinnamon, nutmeg, baking powder and salt.
3. In another bowl, whisk the sugars, melted butter, oil, sweet potato and eggs.
4. Mix both dry and wet ingredients together.
5. Divide evenly between the pans and bake for 35-40 minutes. Let them cool.

To assemble:

1. Place the first layer on a cake stand and pour 1 cup of fluff on top. Spread evenly.
2. Add the second layer. Cover the whole cake with a thin layer of marshmallow fluff.
3. Using a 1M piping tip pipe rosettes all over the cake. Use a kitchen torch if desired.

Super simple and easy to make

Thanksgiving desserts – carrot cake

Ingredients:

For cake layers:

• 2 cups flour
• 2 tsp baking soda
• 1 tsp salt
• 1 1/2 tsp ground cinnamon
• 295ml oil
• 200gr sugar
• 200gr brown sugar
• 1 tsp vanilla extract
• 4 eggs
• 3 cups grated peeled carrots
• 1 cup chopped pecans
• 1/2 cup raisins

For frosting:

• 225gr cream cheese
•  140gr powdered sugar
• 1/3 cup heavy whipping cream
• 1/2 cup chopped pecans

Carrot cake – one of the most delicious desserts out there

Instructions:

For the cake layers:

1. Heat the oven to 200C. Line two 9-inch pans with baking paper.
2. In a bowl whisk flour, salt, baking soda and cinnamon.
3. In another bowl whisk sugars, oil and vanilla. Then, whisk eggs, one at a time, until well combined.
4. Start adding the dry ingredients in three parts until smooth. Add the carrots, nuts and raisins.
5. Divide the batter between the pans and bake for 35-40 minutes. Let cool.

For the frosting:

• In a bowl, beat cream cheese. Then, slowly add the powdered sugar. Pour in the cream and beat everything together.
• Assemble the cake by covering both layers with frosting. Top with nuts.

Scrumptious cake idea

Turkey-shaped Oreo cookie balls

Ingredients:

• 36 Oreo cookie finely crushed
• 8oz cream cheese
• 4 4oz semi-sweet baking chocolate melted
• candy corn
• candy eyes
• icing

Thanksgiving treats for kids

Instructions:

1. Mix softened cream cheese with the finely crushed Oreo cookies.
2. Roll into cookie balls and freeze for 10 minutes.
3. Dip them into melted chocolate and place on a sheet. Refrigerate for about 30 minutes.
4. Add candy corn for feather, use icing as glue and attach the candy eyes.
5. Cut one candy corn into pieces. Use the white tip for the nose and the orange part for feet.

Fun little snack

Chocolate covered pumpkin pie bites

Ingredients:

For the crust:

• 1/4 cup oats
• 1/2 cup flour
• 1/4 cup brown sugar
• 1/4 cup butter

For the filling:

• 1 cup pumpkin
• 3/4 cup plus 1 tbsp evaporated milk
• 1 egg
• 1/3 cup plus 1 tbsp sugar
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice

For the chocolate:

• 12oz semi-sweet chocolate chips
• paraffin wax or shortening

Instructions:

• Preheat the oven to 180C and line an 8-inch pan with paper.
• In a bowl mix flour oats, brown sugar and butter. Press the mixture to the bottom of the pan and bake for 13 minutes.
• In a bowl combine the ingredients for the filling. Pour it over the baked crust. Bake for 20-25 minutes more. Let cool then freeze for 30 minutes.
• Cut into 30 square bars.
• Melt the chocolate chips along with a small chunk of paraffin wax or shortening.
• Dip the bars into the chocolate. Top with chopped walnuts. Refrigerate.

Easy pear crumble

Ingredients:

For the filling:

• 4 pears, cored and sliced
• 2 tbsp sugar
• 1/4 cup brown sugar
• 2 tbsp flour
• 1 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground all-spice
• 1/4 tsp salt

For the topping:

• 1 cup flour
• 1/3 cup granulated sugar
• 1/3 cup oat flakes
• 1/2 cup unsalted butter, melted
• 1/3 cup walnuts, chopped
• 1/3 cup almonds, chopped

Instructions:

1. Preheat the oven to 200C.
2. In a 9×2-inch baking dish add pears, sugars, flour, vanilla extract, cinnamon, all-spice and salt. Toss well and set aside.
3. In a bowl, mix flour, sugars, oat flakes chopped walnuts.
4. In a saucepan add the butter, Brown until it is dark brown. Mix it with the oat mixture. Pour the topping over the filling and bake for 35-40 minutes.

Yummy cheesecake with chocolate mousse

Ingredients:

For the base:

• 20 graham crackers
• 3 tbsp butter, melted

For the pumpkin cheesecake:

• 20oz cream cheese
• 4oz Greek yoghurt
• 1/2 cup brown sugar
• 1/4 cup sugar
• 4 eggs
• 15oz pumpkin puree
• 3/4 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 cup heavy whipping cream

For the chocolate mousse:

• 2 cups heavy whipping cream
• 5 egg yolks
• 1 cup chocolate chips
• 1/2 cup sugar
• 2 tbsp water

For the ganache:

• 6oz heavy whipping cream
• 6oz dark chocolate chips

Instructions:

For the base:

1. Crush the cookies and mix in the melted butter. Press the mix to the bottom of a 10.5-inch springform pan.

For the cheesecake:

1. Beat cream cheese, then add Greek yoghurt and sugars. Add eggs, one at a time, then the pumpkin and spices. Finally add the cream.
2. Pour over the base and bake for 90 minutes. Let cool.

For the chocolate mousse: Follow these steps

Once it is ready, pour it over the cheesecake and freeze for 12 hours.

For the ganache:

• In a pan, melt the chocolate with the cream over low temperature.
• Take the cheesecake out of the freezer and run a knife around the inside of the springform pan, release the side and remove.
• Pour the ganache quickly and tip the cake from side to side so it runs off the sides. Refrigerate.

Pumpkin ice cream cake

Ingredients:

• 1 pound ginger snaps
• 1/2 cup melted butter
• 1 egg
• 14oz dulce de leche
• 3 quart pumpkin ice cream
• 1 bottle chocolate Magic shell
• 3/4 cup candied pecans

Instructions:

1. Preheat the oven to 180C. Line a 9-inch springform pan with paper.
2. Blend the ginger snaps to a crumble. Add the butter and egg and combine well.
3. Press the mixture to the bottom of the pan and 2 inches up the sides. Bake for 10-12 minutes.
4. Spread the dulce de leche over the crust and freeze for 15 minutes.
5. Scoop the ice cream into the crust and press down using paper and smooth out with a spatula. Freeze for 30-60 minutes.
6. Remove the sides of the springform pan and drizzle magic shell around the edges and then in the middle of the cake. Top with pecans and refrigerate.

Pumpkin pecan cheesecake

Ingredients:

• 24oz cream cheese
• 1/2 cup sugar
• 3/4 cup brown sugar
• 4 eggs
• 1 1/2 cup pumpkin
• 2 tsp pumpkin pie spice
• 3 tbsp flour
• 1 tsp vanilla

For the pecan topping:

• 1 cup pecans, chopped
• 1 cup brown sugar
• 4 tbsp softened butter

For the crust:

• 1 1/2 cup graham cracker crumbs
• 1/4 cup sugar
• 6 tbsp melted butter
• 1/2 tsp cinnamon

Instructions:

1. Preheat the oven to 200C.
2. Combine the graham crumbs, sugar, cinnamon and melted butter. Press the mix to the bottom of a 9-inch springform pan. Bake for 6 minutes. Let cool.
3. Beat cream cheese, then add sugars, vanilla and pumpkin pie spice. Add in the eggs, one at a time, beat in the pumpkin and flour.
4. Pour the cheese mixture onto the crust. Bake for 1 house and 15 minutes.
5. In a bowl, combine pecans, brown sugar and butter. Sprinkle over the top of the cheesecake and bake for additional 15 minutes. Let cool.

Lemon pistachio tart

Ingredients:

For the crust:

• 3/4 cup unsalted butter
• 1/4 cup sugar
• 2 cups flour
• 1 tbsp powdered sugar
• 1/2 cup chopped pistachios

For the filling:

• 1 cup sugar
• 2 tbsp flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 eggs
• 1 tbsp grated lemon zest
• 2 tbsp lemon juice

For the topping:

• 1/2 cup powdered sugar
• 1 tbsp lemon juice
• 1 tbsp melted butter
• 1/4 cup chopped pistachios

Instructions:

1. Preheat oven to 180C.
2. Melt butter over low heat. Remove from heat and add sugars and the flour until well combined. Let cool, then sprinkle the pistachios evenly.
3. Press the dough to the bottom and up the sides of a 9-inch pan. Bake for 15 minutes. Let cool.
4. In a bowl mix the sugar, flour, baking powder and salt. Add the eggs, lemon zest and lemon juice and stir well. Pour over the crust and bake for 30 minutes. Let cool.
5. Mix powdered sugar, lemon juice and butter. Spread the glaze over the cooled tart. Top with pistachios.

Bourbon butter pecan cake

Ingredients:

• 12oz unsalted butter
• 8oz brown sugar
• 6oz sugar
• 4 eggs
• 1/2 cup milk
• pinch of salt
• 1 1/2 tsp ground cinnamon
• 1 1/2 tsp vanilla
• 10oz AP flour
• 3 tsp baking powder
• 8oz chopped pecans

For the bourbon syrup

• 1/2 cup water
• 1/2 cup sugar
• 1/4 cup bourbon

For the brown butter maple frosting:

• 12oz unsalted butter
• 8oz unsalted butter
• 1 lb confectioner’s sugar
• 1/2 cup maple syrup
• 1 tsp salt
• 2 tsp vanilla

Instructions:

1. Preheat oven to 200C.
2. Roast chopped pecan nuts for 10-15 minutes. Let cool. Then divide them into 3oz and 5oz portions. Process the 3oz until ground. Set aside.
3. Line two 8-inch pans with paper.
4. In a bowl mix butter, sugars, milk, eggs, salt and vanilla until smooth. Add the ground pecans and stir well.
5. In another bowl mix AP flour, cinnamon and baking powder.
6. Add the flour mix and the 5oz chopped pecans to the wet ingredients and fold until well combined.
7. Divide between two pans and bake for about 30 minutes. Let cool and chill overnight.

For the bourbon syrup:

1. In a saucepan, mix the sugar and water, stir frequently until the sugar dissolves. Bring to a boil.
2. Remove from the heat and add the bourbon. Let cool.

For the frosting:

1. In a saucepan, melt the 12 oz butter. Keep cooking, stirring frequently, until it starts foaming and starts turning brown.
2. Remove from the heat and transfer to a bowl. Let cool completely.
3. In a mixing bowl, whisk the brown butter, unsalted butter and the salt. Add in the confectioner’s sugar in 3 portions, alternating with the maple syrup/ Finally, add the vanilla and whisk until fully incorporated.

To assemble:

1. Separate both cake layers in two, so you have four. Coat each layer with the bourbon syrup.
2. On a cake stand, place the first layer. Spread a layer of frosting and top with another cake layer. Repeat with the cake and the frosting until place the final cake layer on top.
3. Cover the whole cake with a layer of crumb coating. Refrigerate for 1 hour.
4. Cover the whole cake with frosting. Decorate with pecans.

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