5 Unique Thanksgiving Dessert Recipes
this holiday season, Let them eat...
I know. this might sound like a strange dessert request but trust me, you're definitely going to want to bring these not-so-traditional desserts to the thanksgiving day table. from chocolate pizza to apple fries, here are five creative recipes that you and your guests will want to sneak into your pockets for later. #secondsplease
CHOCOLATE CHUNK PIZZA WITH TOASTED MARSHMALLOWS
- 3¾ cups all-purpose flour, plus a little more for sprinkling
- ¼ oz. fresh yeast
- 2 tsp. kosher salt
- 2 tsp. sugar
- 1⅔ cups lukewarm water
- 2 tbsp. olive oil
- 2 tbsp. stone-ground yellow cornmeal, for sprinkling
- 2 tbsp. butter, melted
- 1 cup milk chocolate, chopped into chunks
- ½ cup white chocolate chunks, chopped into chunks
- 2 cup mini marshmallows
- Preheat oven to 400 degrees.
- In a large bowl, combine flour, yeast, salt, sugar, water, and olive oil. Knead until glossy and emulsified.
- Allow dough to rest in the fridge for one hour.
- Pat dough out into a round disk. Place on a cornmeal-dusted pan and allow dough to rise for another hour.
- Bake on a pizza stone. When dough is a light golden brown, brush with melted butter then top with milk and white chocolate chunks and mini marshmallows.
*Feel free to go crazy with the toppings - it is the holidays after all! Grab handfuls of M&Ms, your favorite sugary cereal, strawberries, banana slices, and candy bar pieces to create your favorite "pizza."
chocolate cabbage leaves with vanilla ice cream
Make your mama proud and eat your greens this holiday season! Grab a few outer leaves of fresh green cabbage and create a beautiful dessert that doubles as a bowl. You can thank Miss Martha Stewart for this amazing #desserthack. Warning: you may feel like MacGruber after you finish making this recipe.
- 1 large head green cabbage
- 1 1/4 pounds bittersweet chocolate
- 1 pint vanilla ice cream
- Remove 8 whole outer cabbage leaves.
Bring a saucepan filled with 2 inches of water to a simmer. Remove from heat. Melt half the chocolate in a heatproof bowl set over saucepan, stirring gently with a rubber spatula, until chocolate reaches 118 degrees on a candy thermometer. (Watch the chocolate carefully, since the time it takes for different chocolates to heat and cool can vary.) Remove from heat.
Add remaining unmelted chocolate to bowl, and stir until chocolate cools to 84 degrees. (Remove any unmelted pieces with spatula.) Return bowl to saucepan, and let stand, stirring, until chocolate registers 88 degrees to 90 degrees.
Immediately coat outside of 1 cabbage leaf with a thick layer of chocolate using a pastry brush. Drape leaf, chocolate side up, over a small inverted bowl to keep the rounded shape of the leaf. Repeat with remaining leaves and chocolate. Refrigerate leaves on bowls until set, about 30 minutes.
Gently grasp outer edge of each chocolate leaf with your fingers, and carefully tear off pieces of cabbage. Use kitchen scissors to cut away any tough, thick pieces of cabbage. Arrange chocolate bowls on plates, and fill with scoops of ice cream.
apple fries with vanilla whipped cream
Veganites (is that a word?) will be happy to know that these #applefries contain no dairy. These orange-colored delights are great for snacking and desserting . Yep, they're a bit on the sweet side but that's what the holidays are for, right?
- Oil suitable for frying (enough to cover the bottom of whatever sized pan you use)
For the apples:
- 2 large Apples (we used Granny Smith, but any firm variety will do), peeled, cored and sliced into wedges
- 1/4 C Cornstarch
For the cinnamon sugar topping:
- 1/3 C Sugar
- 1 Tbl Cinnamon
For the Dip:
- 1/2 C Canned Coconut Milk
- 1 tsp Vanilla Extract
- Top with leftover Cinnamon Sugar
- 3/4 c. milk
- 1 egg
- 1 c. flour
- 1 tsp. baking powder
- 1/3 c. Plus 2 Tbsp. Sugar
- 3 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
- 2 c. Vegetable oil, for frying
- 3 large Granny Smith apples, cored and peeled
- Caramel sauce, warmed
- Begin by heating enough oil to coat the bottom of whatever pan you are using. Use high heat. Now, working quickly, combine the cinnamon and sugar in a small bowl. Set aside.
- Peel, core and slice apples. Toss in cornstarch.
- Once the oil is hot, test a small piece of apple to be sure it sizzles. If not, give it another minute or two.
- Place a few of the cornstarch-coated apples into the hot oil and fry on each side for about 3 minutes. They should be just golden brown.
- Line a cookie sheet with paper towels and transfer the cooked apples to drain for a few minutes.
- Toss in the cinnamon sugar mixture.
- Combine the whipped topping and vanilla and top with leftover cinnamon sugar to serve.
Maple & Squash Pumpkin Pie Popsicles
Okay, it may not be summer but popsicles are still in order. These holiday pops are fun, festive, and quite tasty. Because who can seriously say no to pumpkin pie on a stick? #notme
- 1 medium butternut squash, about 2 pounds
- 1/2 cup maple syrup
- 3/4 cup cream
- 2 tablespoons pumpkin pie spice
To start, peel, cube and roast your squash. We're not going to say exactly how much squash because every squash is different. Pick one that's medium in size and hasn't grown out long like something odd and phallic (you know what I'm talkin' about). Use just enough oil to coat the squash in the roasting process and allow to cool slightly.
Add squash to a medium size bowl and mash with a potato masher. This is great for the kids to do as you really want to grind down the fibers of the squash. (If you want to cheat you can toss it in the food processor and pulse for 10 seconds and then transfer back to the bowl). Add remaining ingredients and continue mash/mixing until thoroughly combined. It's ok if it's still a little chunky.
Place mixture in popsicle molds and freeze at least 5 hours. I used plastic wrap thinking it would help my mixture release from the mold and it turned out to be totally unneeded! When firm, run molds under hot water (if needed) and slide out your new tasty desserts and enjoy!
mini thanksgiving dinner cupcakes
This recipe is super fun for kids. But as an adult, I'd certainly want to play with my food if this is put in front of me. Bite into an entire Thanksgiving "dinner" and get creative with your "toppings." I say bring on the butter.
- 12 cupcakes, prepared
- 1 (8 ounce) bagbrach's maple nut decorative candies
- 1 (8 ounce) can white frosting
- 1 (5 ounce) packageyellow gel food coloring
- 1⁄4cup non-pareils (red or green)
- 1⁄2 cup chocolate chips or 1⁄2 cup butterscotch chips
- 1 (12 ounce) package cookies (any kind)
- 1⁄2 cup yellow frosting (for the 'plate')
- Bake and cool your favorite cupcake recipe.
- Place frosting on the cupcake and top each with a cookie while the frosting is soft to 'adhere' the cookie-plate to the cupcake.
- Slice the maple nut candies thin and layer them as 'turkey'.
- Dab some white frosting next to it for 'mashed potatoes' followed with a little dab of yellow gel food color as 'butter'.
- Melt your butterscotch or chocolate chips and thin with a little vegetable oil.
- Drizzle over the 'turkey' as gravy.
- Finish it off with the 'cranberries' (red colored sugar or non-perils) and little green 'peas' or 'beans'.