By: Abbigale Mello
Whether you are attending a family dinner, a Friendsgiving, or you just feel like baking, a dessert is always a delicious and popular item to have. Coming from someone with a huge sweet tooth, I am going to share my favorite desserts to bring to a Thanksgiving dinner. These recipes are all quick, easy, and extremely delicious!
Starting off with my favorite, we have…
Homemade Apple Pie - https://www.inspiredtaste.net/43362/apple-pie/
This simple recipe guarantees perfectly cooked apples surrounded with a thick gently spiced sauce.
Ingredients:
Pie dough for top and bottom 9-inch pie, chilled, see our Flaky Pie Crust Recipe
4 to 4 ¼ pounds baking apples (7 to 8 apples), see notes for suggestions
1/2 cup (100 grams) light or dark brown sugar
1/2 cup (100 grams) granulated sugar
1/4 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon freshly grated nutmeg
2 tablespoons cornstarch or use 4 tablespoons tapioca flour/starch
1 tablespoon butter
1 egg
Instructions:
MAKE APPLE FILLING
Peel, and then cut the apples in half. Remove the cores, and then slice apple halves into thin slices, about 1/4-inch thick. Place the apple slices into a very large bowl.
Scatter both sugars, salt, and spices over the apples, and then use your hands to toss them, coating the apple slices as much as possible. Set aside for 1 hour at room temperature.
PREPARE PIE CRUST
Roll out the first half of pie dough on a lightly floured work surface. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll. Check for the correct size by inverting the pie dish over the dough. The dough should be about 1 1/2 to 2 inches larger than the dish.
Being careful not to stretch it, place the dough into the pie dish, and then trim overhanging dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.
Roll out the second half of the dough to a similar size as before and transfer it to a large parchment-lined baking sheet. Keep this in the refrigerator until needed.
PREPARE OVEN
Position an oven rack towards the center of the oven, and then heat the oven to 400 degrees Fahrenheit (200C).
ASSEMBLE PIE
Toss cornstarch (or tapioca) with the apples. Transfer most (if not all) of the apples into the prepared bottom crust, using your hands to really pack them down into the pie. Fill the pie until apples are mounded at the same height as the edge of the pie crust. If you have too many apples, save them (see notes).
Pour the juices that have accumulated at the bottom of the bowl over the apples. (If it looks like there’s more than 3/4 to 1 cup of liquid, you might want to leave some behind, see notes below). Cut a tablespoon of butter into 8 or so small pieces and dot them over the pie.
For a double-crust pie, place the second pie dough round over the filling or cut it into strips and lattice the top (See our video in the article above or read this tutorial for how to lattice pie crust). If you are not adding a lattice crust and instead are adding the top crust in one piece, use a sharp knife to cut a few slits in the top of the crust to allow steam to vent.
Trim excess dough from the top crust or lattice strips, and then fold the overhang underneath itself, forming a thick rim. Press it together or crimp it with your fingers (or use a fork).
Whisk the egg with a tablespoon of water, and then use it as an egg wash by lightly brushing the top crust. This adds shine and helps the crust brown.
BAKE PIE
Place the prepared pie onto a baking sheet lined with parchment paper (this can be the same lined baking sheet used for chilling the top crust). Bake the pie for about 75 minutes, turning a few times for even browning.
If you notice that the pie crust is browning too quickly, mold a large piece of foil over a bowl that’s been placed upside down to make a foil dome. Place the foil dome over the pie for the remaining bake time. This will slow the browning.
Apple pie is done when the juices are bubbling through the vents of the top crust or lattice. If you do not see bubbles, the pie needs more time. Another way to check for doneness is to use an internal thermometer. Pierce the pie in the middle then test the temperature. The pie is done when it reads 195 degrees Fahrenheit (90C). Piercing the pie is also a nice indication of how soft the apples are. If they feel too crunchy, the pie needs more time.
SERVING
Be sure to cool the pie, without slicing into it, for at least 1 hour, preferably longer. Keep in mind that the pie filling does not fully thicken until it is completely cooled. So, for the absolute best results, cool the pie to room temperature, and then place it into the refrigerator for an hour or two.
Waiting to cut into the pie until cool will prevent a soggy slice.
STORING AND LEFTOVERS
Leftover pie will keep, at room temperature, for 2 to 3 days or in the refrigerator up to a week. Rewarm slices in a 350 degree Fahrenheit oven for 5 to 10 minutes before serving them.
Flaky Pie Crust Recipe - https://www.inspiredtaste.net/22662/flaky-pie-crust-recipe/
Ingredients:
2 ½ cups (325 grams) all-purpose flour
1 teaspoon kosher salt
1 tablespoon sugar, optional
1 cup (230 grams) very cold unsalted butter, cut into 1/2-inch cubes (2 sticks)
4 to 8 tablespoons ice water
Instructions:
Add 1 1/2 cups flour, salt and sugar (optional) to a medium bowl. Stir 2 to 3 times until combined.
Scatter butter cubes over flour and mix briefly with a fork or spatula to coat the butter with flour.
Cut the butter into the flour with a pastry blender, working mixture until the flour has a coarse, mealy texture similar to fresh bread crumbs. About 1 – 2 minutes.
Add remaining 1 cup of flour. Work butter and flour with the pastry blender until flour is evenly distributed. About 20 seconds. (Dough should look crumbly with pea-sized pieces).Sprinkle ice water over the mixture — start with 4 tablespoons and add from there. Using a rubber spatula, press the dough into itself. The crumbs should begin to form larger clusters. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, add 2 to 4 more tablespoons of water and continue to press until dough comes together.
Remove dough from bowl and place in a mound on a clean surface. Work the dough just enough to form a ball. Cut ball in half then form each half into discs. Wrap each disc with plastic wrap and refrigerate at least 1 hour, and up to 2 days. You can also freeze it for up to 3 months (just thaw it overnight in the fridge before using).
Pumpkin Cake Roll - https://chocolatewithgrace.com/pumpkin-cake-roll/
Ingredients:
For the Cake
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3 eggs
1 cup granulated sugar
2/3 cup pumpkin
Powdered Sugar for sprinkling on the towel
For the Cream Cheese Filling
8 ounces cream cheese softened
1 cup powdered sugar
6 tablespoons butter
1 teaspoon vanilla extract
Instructions:
Preheat oven to 375°F. Prepare a 15 x 10 in jelly roll pan by greasing and lining it with waxed paper. I lightly greased the wax paper after putting it in the bottom.
To make the cake whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl. Beat together the eggs, sugar and pumpkin, separately in a large bowl. Gently fold in the flour mixture into the wet ingredients. Stir until just combined.
Pour the batter into the prepared baking pan. Bake for 12-14 minutes or until a toothpick inserted comes out clean. This cake is thin and will bake quickly so keep an eye on it. While baking, prepare a light cotton kitchen dish towel by dusting it generously with powdered sugar.
When the cake is done, immediately loosen and flip out onto the cotton dish towel. Peel off the wax paper and roll the cake up in the towel, starting with the narrow end.
Let cool completely on wire rack. Meanwhile, prepare the cream cheese filling. Beat the softened cream cheese with the sugar and butter and vanilla, until light and fluffy.
When the cake is cool, unroll it from the towel and carefully spread the filling onto the cake. Re-roll the cake tightly. Dust with additional powdered sugar if desired. Chill for at least 2 hours before serving. Slice into 1 inch slices.
White Chocolate Cranberry Walnut Cookies - https://www.aheadofthyme.com/soft-and-chewy-white-chocolate-cranberry-walnut-cookies/
These soft and chewy white chocolate cranberry walnut cookies are beyond simple to prepare!
Ingredients:
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¾ cup dark brown sugar, packed
½ cup granulated sugar
¾ cup unsalted butter, melted and cooled
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup dried cranberries
1 cup walnuts, chopped
1 cup white chocolate chip
Instructions:
Preheat oven to 325 F. In a small mixing bowl, combine flour, baking soda, and salt, then set aside.
In the bowl of a stand mixer with paddle attachment fitted, mix together the brown sugar, sugar, and cooled, melted butter until well mixed, about 1 minute.
Add the egg, egg yolk, and vanilla, then mix for 1 minute more. Scrape down the sides, then mix again. With the mixer running on low, add the dry ingredients and mix until just incorporated.
Fold in the cranberries, walnuts, and white chocolate chips. Roll out cookies into balls using about 2 tablespoons dough for each, then place 2 inches apart on a parchment or silpat-lined baking sheet. Bake for 15 minutes, rotating the tray about halfway through cook time.
Let cool for 10 minutes, then transfer to a wire rack to cool 5 minutes further.