Last Minute Thanksgiving Desserts
Normally, I stuff myself beyond full with turkey, stuffing, and mashed potatoes. But this year, I’m planning ahead and saving room for desserts. Desserts are a perfectly sweet way to end your savory feast this year. Here are five of my favorite desserts to try this Thanksgiving!
1 red, tart juicy apple, washed and sliced into 8 slices (skin left on)
4 tablespoons brown sugar
3 teaspoons cinnamon
1 tablespoon melted butter
1 can Pillsbury refrigerated crescent rolls
Preheat the oven to 350 degrees. Roll out the crescent rolls on a greased baking sheet.
Brush with melted butter, then sprinkle with brown sugar and cinnamon.
Place an apple slice at the wide end of the crescent roll, and roll up the apple inside the crescent.
Repeat until all the rolls are rolled up, then brush more butter on top and sprinkle them lightly with cinnamon.
Bake for 15 minutes until golden brown.
Cool and serve with Yoplait Original Frozen Yogurt.
For the Oreo Cookie Crust:
18 whole Oreos (Double Stuf or regular)
1/4 cup (60g) unsalted butter, melted
For the Cheesecake Filling:
16 oz (448g) full-fat cream cheese, softened to room temperature
3/4 cup (150g) granulated sugar
1/4 cup (60g) yogurt*
2 large eggs
1 teaspoon vanilla extract
1 cup (180g) mini semi-sweet chocolate chips (or regular size)
Homemade salted caramel sauce
1.Preheat oven to 350F degrees. Line two 12-count cupcake pans with 18 liners.
2. For the crust: In a food processor or blender, pulse the whole Oreos into a fine crumb. Stir the cookie crumbs and melted butter together in a medium sized bowl. Press 1 heaping Tablespoon of mixture into the bottom of each liner, see picture above for a visual. You should have enough for 16-18 cups. Bake in batches for 5 minutes and allow to slightly cool as you prepare the filling.
3. For the filling: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until completely smooth, scraping down the sides of the bowl as needed. Add the sugar and yogurt and beat on medium speed until combined. Add the eggs, one at a time, beating on low speed after each addition.
4. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and mini chocolate chips.
5. Spoon batter into the crusts until nearly full. Bake each pan for 20-23 minutes. The centers will still be slightly jiggly, that's OK. The centers may also have risen up quite a bit, but they will deflate as the cheesecakes cool. Remove from the oven and allow to cool completely at room temperature, at least 1 hour. Transfer to the refrigerator and allow to chill for at least two hours.
6. Right before serving, top each cheesecake with salted caramel and additional chocolate chips, if desired. Cover cheesecakes tightly and store in the refrigerator for up to 5 days. Store cheesecakes (without caramel) in the freezer for up to 2 months. Thaw in the refrigerator overnight.
3 eggs, separate egg yolks and egg whites
1 cup sugar, divided in half
⅔ cup pumpkin puree (https://www.influenster.com/reviews/review/libbys-100-pure-pumpkin)
¾ cup flour
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
8 oz. softened cream cheese, softened
2 Tablespoon butter, softened
1½ cup powdered sugar (https://www.influenster.com/reviews/review/domino-confectioners-sugar)
½ teaspoon vanilla
1. Preheat oven to 375 degrees F.
2. Line a 15x10 inch baking pan with waxed paper. Grease and flour the pan and the top of the paper.
3. In a large bowl, beat egg yolks until think. Gradually add ½ cup sugar and the pumpkin. Beat mixture until the sugar is almost dissolved.
4. In a smaller bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. 5. Fold the egg whites into the pumpkin mixture.
6. In a smaller bowl, sift together flour, baking soda, cinnamon, and salt. Gently fold into pumpkin mixture. Spread into pan.
7. Bake at 375 degrees F for 13 to 15 minutes, or until cake springs back when touched. Cool 5 minutes and turn cake onto a kitchen towel sprinkled with powder sugar. Gently peel off waxed paper. Roll up cake in in the towel starting with the shorter side. Cool completely before adding the filling.
8. For the filling: In small bowl beat cream cheese, butter, powdered sugar, and vanilla until smooth.
9. Unroll cake and spread filling.
10. Roll up again and cover with plastic wrap and refrigerate for 2 hours before serving.
**Can be frozen - remove from freezer 15 minutes before serving.
3/4 cup (1.5 sticks to 170g) unsalted butter, softened to room temperature
3/4 cup (150g) dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract (https://www.influenster.com/reviews/review/mccormick-pure-vanilla-extract-9989514969)
2 cups (250g) all-purpose flour
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (135g) white chocolate chips
3/4 cup (105g) dried cranberries (https://www.influenster.com/reviews/review/craisins-dried-cranberries)
1. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium high speed until fluffy and light in color. Beat in egg and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
2. In a separate bowl, whisk the flour, cornstarch, baking soda and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and dried cranberries mix on low for about 5-10 seconds until evenly disbursed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 2 days. Chilling is mandatory for this cookie dough.
3. Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes-- if the cookie dough chilled longer than 2 hours, let it sit at room temperature for about 30 minutes. This makes the cookie dough easier to scoop and roll. Preheat oven to 350F. Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
4. Once chilled, the dough will be slightly crumbly, but will come together if you work the dough with your hands as you roll into individual balls. Scoop and roll balls of dough, about 1 Tablespoon of dough each, into balls. Place 10 - 12 on each baking sheet. Bake in batches for 8-10 minutes, until barely golden brown around the edges. They will look extremely soft when you remove them from the oven. Allow to cool for 5 minutes on the cookie sheet. If the cookies are too puffy, try gently pressing down on them with the back of a spoon. They will slightly deflate as you let them cool.
5. Transfer to cooling rack to cool completely.
6. Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well - up to three months. **Unbaked cookie dough balls freeze well - up to three months.
1. Preheat the oven to 350°F. Cut the pears in half and place on a baking sheet (I cut a sliver off the other end so they sat upright). Using a measuring spoon or melon baller, scoop out the seeds.
2. Sprinkle with cinnamon, top with walnuts and drizzle 1/2 teaspoon honey over each one. Bake in the oven 30 minutes. 3. Remove, let cool and enjoy!
Do you have any Thanksgiving dessert traditions? Tell me your favorite desserts—whether they be traditional or nontraditional, or even a secret family recipe!