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| Salted Caramel Pumpkin Cheesecake Parfaits Via The Sweetest Occasion |
Thanksgiving Day is all about the food! Without a doubt the bird takes center stage, but on this day of indulgence let's not forget about the final course - dessert! We've found some delicate and delicious dessert recipes for you to consider adding to your Thanksgiving menu. Enjoy!
Salted Caramel Pumpkin Cheesecake Parfaits
Makes 6 servings
10 graham crackers, crushed
4 tablespoon melted butter
2 cups heavy cream
3 tablespoons white sugar
2 tablespoon vanilla extract
14 oz canned pumpkin puree
8oz cream cheese, softened
1/2 cup brown sugar
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 tablespoon coarse sea salt
3 tablespoons caramel sauce
Using a small mixing bowl, combine crushed graham crackers and melted butter, then divide equally and press into the bottom of (6) small jars or dessert bowls.
In a separate mixing bowl beat the cream cheese until smooth and whipped.
Add the brown sugar, 1 tablespoon of the vanilla, 1 tablespoon of caramel sauce, cinnamon, nutmeg, and cloves and beat until well combined.
Fold in canned pumpkin puree until smooth. In the bowl of a stand mixer, combine the heavy cream, remaining vanilla, 1 tablespoon caramel sauce, and white sugar.
Beat until peaks form and it reaches whipped cream consistency. Then fold half of the whipped cream into the pumpkin and cream cheese mixture.
Spoon the pumpkin mixture into your jars, then top with whipped cream by either spooning it or piping it on top.
Drizzle remaining caramel sauce over each parfait, then add a pinch of sea salt to each. Make the day before, the morning of or right before serving.
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| Mini Pecan PiesVia Live Well Bake Often |
Mini Pecan Pies
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Yields 12 mini pecan pies
Author Danielle
Ingredients:
1 pie crust store-bought or homemade
1/3 cup light corn syrup
1/4 cup brown sugar
1 and 1/2 tablespoons unsalted butter melted
1 egg lightly beaten
1/2 teaspoon vanilla extract
1/2 cup chopped pecans
Instructions:
Preheat oven to 350°F.
On a lightly floured surface, roll the pie dough out into a 12-inch circle. Using a 3-inch cookie cutter (or glass), cut out 12 circles from the dough. Place each piece of dough in each muffin cavity of a 12-count muffin pan, making sure each piece comes up the sides just a little bit (you may need to stretch the dough just a bit). Transfer the muffin pan to the refrigerator while you make the filling.
In a mixing bowl, mix together the corn syrup, brown sugar, melted butter, egg, and vanilla extract until fully combined; then mix in the chopped pecans. Remove the muffin pan from the refrigerator. Evenly distribute the filling (about 1 full tablespoon) between all 12 muffin cavities, making sure the pecan pie filling does not come up over the edges of the dough.
Bake at 350°F for about 25 minutes or until the filling is set. Remove from the oven and cool in the pan for about 10 minutes. Carefully remove the mini pecan pies from the muffin pan and transfer to a wire rack to cool completely.
Recipe Notes
Mini pecan pies may be frozen for 2-3 months in a freezer bag or container. Thaw overnight in the refrigerator, then bring to room temperature on the counter before serving.
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| Peanut Butter Chocolate Acorn Truffles Via Sweet Spicy Kitchen |
Peanut Butter Chocolate Acorn Truffles
Prep time: 60 mins
Total time: 1 hour
Author: Dragana`s Sweet Spicy Kitchen
Recipe type: Truffles
Serves: 34-35
Ingredients:
1 cup Peanut Butter
4 tablespoon Butter, softened
1 teaspoon Vanilla Extract
2 cup Powdered Sugar
2 tablespoon Milk
2 cups Semi Sweet Mini Chocolate Chip
1 teaspoon oil
1/3 cup Chopped Peanuts
Pretzels sticks
Instructions:
Line baking sheet with wax paper. Leave aside.
Cut pretzel sticks to be ½ inch long, so to get 34-35 sticks. Leave aside.
In a large dish combine peanut butter, butter and vanilla. Add powdered sugar and stir well, using a fork.
When the mixture becomes solid and difficult to knead, continue to stir with your hands, until it is smooth.
Finally add milk and stir again with your hands. Make acorn shaped balls. One table spoon is enough for one acorn.
Place them on the wax paper. Chill for 30 minutes to 1 hour. Melt chocolate chips, add oil and stir.
Take the acorns out of the freezer. Dip each acorn into the melted chocolate and, using a fork, turn it around so that it is completely covered with chocolate.
Take them out, with a fork and wait for a couple of seconds for the extra chocolate to drain.
Return to wax paper, using a toothpick. Repeat with the rest of the acorns. Chill for 5-10 min, until the chocolate becomes solid.
Take them out of the freezer. If the rest of the chocolate in the dish has become slid, melt it again.
Take an acorn in your hand and dip ⅓ of it in the melted chocolate and in the chopped peanuts and put on the wax paper again. Repeat the same with the rest of the acorns.
Finally dip half of each pretzel into melted chocolate and press firmly on the top of each acorn.
Notes
Store in a well sealed container for no longer than 7 days.
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