Thanksgiving Desserts: Pumpkin Gingerbread Tiramisu Recipe

Doesn’t this sound delicious? Check it out:

Ingredients:
2 cups whipping cream, chilled
1 cup confectioners’ sugar
One 8-ounce container mascarpone cheese
One 15-ounce can pure pumpkin puree
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon kosher salt
1 cup orange juice
1 Tablespoon Amaretto or Frangelico (optional)
8 ounces soft ladyfingers (about 2 1/2 packages)
6 ounces gingersnap cookies, crushed

pumpkin_gingerbreadDirections:
Make Pumpkin Mixture
: In a medium bowl, beat whipping cream and sugar until peaks form. Set aside. In another medium bowl, combine the mascarpone cheese, pumpkin puree, cinnamon, cloves, and nutmeg and salt. Beat until the mixture is smooth. Fold in the sweetened whipped cream. Do not over mix.

Prepare Pan: Combine the orange juice and liqueur in a shallow dish. Cut the ladyfingers in half lengthwise (some packages come pre-split). Lightly dip each piece in the orange juice and start to line the bottom of a 13”x9”rectangular baking dish, overlapping and crowding to fit. Spread half of filling over ladyfingers. Sprinkle with half of the crushed gingersnaps. Repeat layering with the remaining ladyfingers and filling. Save the remaining gingersnaps for garnish. Cover with plastic and chill for at least 1/2 hour.

Garnish and Serve: Sprinkle the rest of the gingersnaps on top of the tiramisu and serve.

About: Recipe adapted by Parties That Cook® from Bon Appétit magazine.

Thanksgiving Desserts: Danish Apple Cake

This is a light “apple pie” type of dessert great for the whole family. This recipe is courtesy of Chef Lisa Beels.

Danish Apple Cake
If making this for kids: only ages 1 year and up. Little ones can eat the small apple pieces, or heat some apple pieces covered, over low heat in a small pot for 10 minutes and puree into apple sauce.
I’m part Danish by heritage and this has been on our fall menu for years – it’s absolutely delicious!

danish apple cake
photo courtesy of Chef Lisa Beels

1 1/2 cup NY State MacIntosh apples, peeled and chopped (only use sweet crispy apples in this recipe)
1 egg
1/2 teaspoon salt
1/2 cup sugar
2 tablespoons real maple syrup
1 teaspoon vanilla
2 tablespoons butter, melted
2/3 cup flour
1 pinch cinnamon
1 pinch nutmeg

Directions:
Preheat oven to 350 degrees F.
Beat together the eggs, sugar, vanilla and melted butter.
Stir in sifted flour, salt and baking soda.
Add the chopped apples, cinnamon and nutmeg; mix well.
Pour into a greased pie plate and bake for 30 minutes or until top is golden brown and center is set.

About the Chef: Lisa Beels is co-founder of PetitePalate.com (gourmet, organic baby food) and a trained chef (she attends Le Cordon Bleu in London). She is co-author of The Petite Palate Quick and Easy Guide to Baby Food. Her blog: www.petitepalatekitchen.com

Thanksgiving Desserts: Carrot Cake Cheesecake Recipe

This is a decadent dessert recipe for Thanksgiving dinner that won’t break the bank and will save you time in the kitchen. Carrot Cake Cheesecake is a scrumptious holiday treat with the added sweetness of pineapple frosting. This recipe is courtesy of Duncan Hines.

Ingredients – Carrot Cake:
• 1 box Duncan Hines Decadent Carrot Cake
• 1 cup hot tap water (for soaking carrots and raisins)
• 2 eggs
• ¼ cup vegetable oil
• 8 ½ oz can crushed pineapple, packed in juice, drained well, reserve juice
• ½ cup coconut (optional)
• ½ cup chopped walnuts

Ingredients – Cheese Cake Filling:
• 2 – 8 oz pkg. cream cheese
• ¾ cup sugar
• 2 ½ teaspoons of vanilla extract
• 3 eggs
• 1 tablespoon flourBaking

carrot cheesecake
photo courtesy of Duncan Hines
Instructions For Carrot Cake:
Soak carrots and raisins in 1 cup HOT tap water, allow to stand for 5 mins. Drain and squeeze out excess water from carrots and raisins. In mixing bowl add dry mix, 2 eggs, ¼ cup oil. Add well drained carrots, raisins and pineapple. Add coconut and walnuts. Mix well by hand. Spread 2 cups of carrot cake on bottom of a greased 9-9 ½ Springform pan. Reserve remaining carrot cake. Backing Instructions For Cheesecake:In large bowl beat cream cheese, sugar and vanilla until smooth. Beat in eggs and flour. Spread ½ of the cheesecake batter on top of the carrot cake. Spoon on remaining carrot cake and top with remaining cheese cake batter. Do not marble with knife. Bake in a 350° preheated oven for 50-60 mins or until cake is set and cooked through. Cool to room temperature. When cake is cooled frost with Pineapple Cream Cheese frosting (see recipe below). Or top with Duncan Hines Cream Cheese Frosting. Refrigerate for 3 hours and serve chilled.

Ingredients – Pineapple Cream Cheese Frosting:
• 2 oz cream cheese (softened)
• 1 tablespoon butter (softened)
• 2 cups powdered sugar
• 1 ½ teaspoons vanilla extract
• 2 T pineapple juice

Baking Instructions For Cream Cheese Frosting:
Beat Cream cheese, butter, vanilla, and pineapple juice until smooth. Beat in powder sugar until smooth. Frost top of cheesecake.

Thanksgiving Desserts: Vermont Maple Pecan Pie Recipe

This recipe is courtesy on Coombs Family Farms.

Ingredients:
3/4 cup packed brown sugar
4 large eggs, room temperature
6 T melted unsalted butter
2/3 cup Coombs Family Farms 100% pure organic maple syrup
1 T dark rum
1 tsp vanilla
1 tsp lemon juice
Pinch of salt
1 cup shelled, raw pecan halves
1 – 9” partially pre-baked pie crust

VT Maple Pecan Pie

Directions:
Preheat oven to 425 F. Beat one egg with 1 T water in small bowl; set aside. Combine brown sugar and 3 eggs in mixing bowl and mix well. Add syrup, rum, vanilla, lemon juice, salt and butter. Pour filling in crust and arrange pecans on top. Using a pastry brush, brush egg wash on crust.  Bake for 20-30 minutes or until knife comes out clean. 

Let stand for five minutes before serving.

About Coombs Family Farms:
100% pure maple has been a way of life at Coombs Family Farms for seven generations. Since 1988, Coombs Family Farms has produced certified organic maple syrup. A champion of small family farming, Coombs Family Farms also sources 100% pure organic certified maple from other small, independent farmers who share the Coombs commitment to quality, environmental stewardship, and sustainable forestry management. To learn more, please visit www.coombsfamilyfarms.com or view their videos on Youtube.

Thanksgiving Desserts: New World Pumpkin Spice Cake with Chocolate Glaze

This moist cake combines the fruits, nuts, and spices from the New World that the Spanish conquistadores discovered in 1508. Chocolate was part of this Mesoamerican tableau. Brown sugar and ginger arrived much later, but this cake pays homage to the riches of the original jungles and river valleys.

Makes 1 (9-inch) bundt cake.

Cake Ingredients
2 cups cake flour
1 tablespoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 scant teaspoon grated fresh ginger
4 large eggs
2 cups firmly packed light brown sugar
1 cup vegetable oil
11/2 cups cooked pumpkin puree or 1 (15-ounce) can
1 tablespoon vanilla extract
1 tablespoon dark rum
1/2 cup cocoa nibs
1 cup pecans, broken into small pieces

Spice_Choc_Cake_010Glaze ingredients
8 ounces milk chocolate, finely chopped
1/4 cup (1/2 stick) unsalted butter
2 tablespoons milk
1 tablespoon light corn
syrup
1 teaspoon kosher salt

Directions:
Preheat the oven to 350°F. Generously grease a standard Bundt cake pan with oil or butter, then dust flour on the greased inside of the pan. Fluted Bundt pans, especially, need a lot of grease for the cake to release.

To make the cake, sift together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside. In a large bowl, beat together the eggs and brown sugar with a whisk until light and fluffy. Add the vegetable oil and pumpkin puree and stir until smooth. Add half of the flour mixture and mix until it is absorbed. Then add the rest of the flour mixture followed by the vanilla, rum, cocoa nibs, and pecans. Switch to a rubber spatula to stir the mixture until smooth. Use the rubber spatula to scoop the batter into the prepared pan. Bake for about 45 minutes, or until a toothpick or bamboo skewer inserted into the center of the cake comes out with just a few crumbs, not batter. Allow the cake to cool in the pan to room temperature before inverting in onto a wire rack.

To make the glaze, combine the chocolate, butter, milk, corn syrup, and salt in a stainless steel bowl over a saucepan of simmering water over medium heat and stir as the ingredients melt together. Pour the glaze over the cake after the cake has cooled to room temperature. You’ll have extra glaze left over, which you can pour into the center of the cake or save to serve with plated slices.

Enjoy!

About: This recipe is courtesy of Susie Norris who just launched her new gift/recipe book Chocolate Bliss: Sensuous Recipes, Spa Treatments, and Other Divine Indulgences in bookstores nationwide.

Thanksgiving Desserts: Elegant Affairs’ Miniature Strawberry Shortcakes

This recipe is courtesy of Elegant Affairs.
Serving Size: 10

For biscuits
3 cups flour
1/2 cup sugar (plus extra for dusting)
4 teaspoons baking powder
3/4 teaspoon salt
9 tablespoons butter — cut in pieces
1 cup heavy cream (plus extra for brushing)

Fruit
2 pints strawberries

For whipped cream
1 quart heavy cream
1 cup confectioner’s sugar
1 teaspoon vanilla

For raspberry sauce
1 pint raspberries
1 cup sugar
1 cup water

Strawberry Shortcake Spoons
photo courtesy of Elegant Affairs

Directions:
Prepare the biscuits by mixing the dry ingredients, place them in a kitchen aide mixing bowl with the paddle attachment. On a low speed add the butter and mix till it resembles a course meal then add the cream and mix just until the dough forms.

Remove from the bowl and place on a floured surface. Gently push the dough together and dust with flour, roll the dough to a thickness of about 3/4 of and inch to an inch. Using a cookie cutter (2 inch diameter) cut circles out and place on a parchment lined cookie tray. Take some heavy cream and brush each biscuit, then dust with extra sugar.

Bake at 350°F for 15 to 22 minutes till golden brown.

While the biscuits are cooking whip the cream, vanilla and confectioners sugar. Whip to firm peaks and refrigerate.

For the raspberry sauce heat the water and sugar till it boils, shut it off, place the raspberries in a food processor or blender and while the machine is running pour the sugar water in until the berries resemble a thick sauce. Run the sauce though a strainer and then refrigerate.

For the strawberries, wash them and quarter them.

To assemble the shortcakes:

With the biscuits cool, cut them in half long ways and then on the bottoms put a little raspberry sauce then whipped cream and then strawberries. place the biscuit top. on a plate or serving platter drizzle a little raspberry sauce and then place the shortcakes and serve.
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NOTES : We served these in Asian spoons as seen in the photo, for this unique approach just cut the biscuits smaller, for that style you get 50 portions. Enjoy!

About Elegant Affairs: Elegant Affairs is considered a five-star, full service, catering and event planning company, which serves social, corporate and philanthropic clients across Manhattan, Long Island and the Hamptons for over the past decade. Having worked with clients like Billy Joel, Russell Simmons, Ivana Trump, Mariah Carey and Natalie Cole, Elegant Affairs’ President Andrea Correale and her team know how to cater for the world¹s most discriminating palates. Elegant Affairs is the exclusive on-site caterer for The Player¹s, the historic club in Gramercy Park, and the Nassau County Museum of Art, a stunning Mansion on the Gold Coast of Long Island.

Thanksgiving Desserts: Vino Cotto Apple Streusel Recipe

This recipe is courtesy of Montillo Italian Foods. Yum-yum!

Ingredients
5-6 large McIntosh apples
1 tablespoon lemon juice
½ cup all-purpose flour
¼ cup light brown sugar (dark brown sugar optional)
1 tablespoon granulated sugar
1/8 tsp. ground cinnamon
1/8 tsp. ground nutmeg
4 tablespoons margarine, chilled, cut into pieces
2-3 oz. Vino Cotto di Montillo
vanilla or vanilla fudge swirl ice cream

Vino Cotto Apple Streusel (1)
photo courtesy of Montillo Italian Foods

Directions
Preheat oven to 400 degrees Fahrenheit. Peel, core and cut apples into ¼” slices. Using PAM No-Stick Cooking Spray, evenly coat a deep 2-quart baking dish. In a large bowl, coat apple slices with lemon juice. Pour vino cotto over apples and gently toss to coat. Pour contents of bowl into the baking dish. In a separate bowl, stir together the flour, sugars, cinnamon and nutmeg. Mix well. Add butter pieces to mixture. Using a large table fork, press butter into the flour mixture to form a granular mixture. Sprinkle the topping over the apples. Bake for 30 minutes, checking periodically to avoid burning. If the topping begins to brown before the apples are tender, loosely cover the baking dish with a piece of tinfoil. When the apples are tender, remove the tinfoil and finish browning the topping. Serve warm or at room temperature with ice cream.

Thanksgiving Desserts: Mom Buck’s Sky High Fudge Cake

Courtesy of Chef Angela McKeller:

“This recipe has been passed down through our family, generation after generation, and it is absolutely delicious. The cake melts in your mouth and the fudge frosting…gives me chills thinking about it! Every year for Thanksgiving and Christmas, we have this dessert. It wouldn’t be the same without it! From what I
understand, this is very Southern and a recipe that is becoming harder and harder to find. A staple for decades at Thanksgiving gatherings, it is becoming a distant memory and I would like to put a stop to that! :)

Enjoy my Great-Grandmother’s recipe for 7-Layer Fudge Cake.”

7 layer fudge cake
photo courtesy of Chef Angela McKeller

Cake Layers:
3 eggs, beaten
1 tsp. Baking soda
¼ c. apple sauce
2 c. self-rising flour
1 ½ c. granulated sugar
1 tsp. Pure vanilla extract
1 c. buttermilk

Directions:
Combine flour and baking soda.
Add eggs, apple sauce, sugar, vanilla and buttermilk.
Mix until well blended, but do not over mix.
Pour ¾ c. batter into 6 or 7, 9” round cake pans (depending on how much batter you have and how well you scrape the bowl) and use anodized aluminum, so as not to burn the edges.
Bake at 350 degrees for 15-18 minutes.
Cool on wire racks while making fudge frosting.

Fudge Frosting:
2 cups granulated sugar
1/3 c. cocoa
1 tsp. Pure vanilla extract
½ c. margarine
7 oz. Evaporated milk

Directions:
Melt butter in sauce pan over medium heat without boiling.
Add sugar, cocoa, vanilla and evaporated milk.
Stir well and bring to a boil.
As soon as it comes to a boil, time for five minutes (ONLY five minutes) and then immediately remove from heat.

Ice your cake layers immediately or the frosting will harden into fudge, rendering it impossible to spread. Serve warm, if possible, and you have the most decadent, Southern tradition that will melt in your mouth and be remembered for generations to come!

About Angela McKeller: Chef, Kookbook Author, Couture Aprons and Host of “Kick Back and Kook!”, Angela McKeller appeared in many tv shows and her recipes have been featured on numerous websites. Check out her radio show and website for more delicious recipes!