My thanksgiving was so bright I had to wear shades.
And it was delicious. See that jell-o? It’s a rainbow under that green. My nephews love it. My niece can’t get enough of it. There was also The Pioneer Woman’s sweet potatoes, in that blue dish back there. They taste like what sweet potatoes should taste like as dessert… but as a side dish.
On each plate there are two kernels of indian corn. Every year we pass a cup around and say two things we’re thankful for and put the kernels in the cup. (I said Jake and Elliot, of course.)
For dessert my mom and I made Dutch Apple Cheesecake, Pumpkin Tiramisu, and (of course) French Silk Pie.
The goal was for this cheesecake taste like our favorite apple pie, and it totally did! It was a bit tall for our pan and might’ve had love handles in the oven at one point… But it worked out; the love handles fell off and we got to sample those bits!
This cheesecake was totally fun to have after our thanksgiving feast. I’d like to make it again at home!
- 2 cups graham cracker crumbs
- 1 T cinnamon
- 1 stick (8 T) butter melted
- 1 1/2-2 cups thinly sliced apples
- 1/4 cup sugar
- 2 t flour
- pinch of cinnamon
- pinch of nutmeg
- pinch of salt
- 2 packages cream cheese (16 oz), room temperature
- 1/2 cup sour cream
- 1/2 cup whipping cream
- 1 cup sugar
- 4 eggs
- 2 t vanilla
- 1/2 cup coldish butter, cubed
- 1/2 cup brown sugar firmly packed
- 1 cup flour
- Make crust. Combine crumbs, cinnamon and butter; press into the bottom of a 10 inch spring form pan and refrigerate while you prepare the filling. (We used a 9 inch spring form and needed a smidge less of the apples and the filling overlapped the sides a bit. But it worked out fine.)
- Make cheesecake.Toss apples with sugar, flour, spices and salt. Spread in an even layer over the bottom of the prepared graham cracker crust.
- Using an electric mixer, beat cream cheese and sugar until well blended. Incorporate eggs one at a time, mixing for one minute after each addition. Add sour cream, whipping cream, and vanilla; continue mixing until all ingredients are well incorporated. Pour mixture over the apples in the prepared spring form pan and bake at 350º for 40 minutes.
- Make crumb topping by cutting butter into the sugar and flour. Rub the mixture between your fingers until there are no butter pieces bigger than a pea. Sprinkle the crumble mixture evenly over the cheese cake and return to the oven for an additional 40-50 minutes.
- Turn off the heat, prop open oven door and allow the cheesecake to cool with the oven. After about thirty minutes transfer the cheesecake from the oven to a cooling rack to cool completely, then cover with a clean towel and refrigerate for at least six hours or overnight.
1. Fall nails 2. Walks behind my parents’ house
3. Making an owl pinãta with my niece 4. Cheesy green bean casserole*
*Similar to this recipe, but with parmesan and asiago cheese. And crunchy onions on top instead of cereal.
I’m going to give you a little dose of honesty here. Cream of mushroom soup really grosses me out. If it creeps you out a bit try this method! The truth is, this recipe puts that silly gray soup casserole to shame!
This pumpkin tiramisu made me so happy. And it also made me think that tiramisu is really just the Italian version of banana pudding. Both involve crunchy cookies that magically turn to cake.
This was such a fun and different dessert to have on Thanksgiving! (Thanks Heather!) Most dessert plates had a sampling of each dessert on it, and well, that’s just how it should be, I think.
I hope your Thanksgiving was a fun one! I know mine sure was.
Recipe from Sprinkle Bakes
- 4-5 oz. package lady fingers (crispy, not soft)
- 1/2 cup maple syrup
- 2 T strongly brewed coffee
pumpkin filling –
- 3/4 cup pumpkin puree
- 1 t ground cinnamon
- 1/2 t ground ginger
- 1/4 t salt
- 1/2 cup heavy cream
- 1/4 cup sugar
- 8 oz. mascarpone cheese, or cream cheese softened
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- freshly grated nutmeg
- Line a 9×5 inch loaf pan with plastic wrap. Set aside.
- Whisk together the maple syrup and coffee. Line the bottom of the prepared pan with a layer of lady fingers. Drizzle with 1/3 of the syrup.
- Stir together the pumpkin, spices, and salt. Then beat together the heavy cream and sugar until soft peaks form. Fold the pumpkin mixture and whipped cream together. Pour 1/3 of the mixture over the lady fingers. Top with another layer of lady fingers, then syrup, and then pumpkin mixture. Repeat once more and then make the topping.
- Combine mascarpone and sugar until thoroughly combined. Slowly add the heavy cream and beat until slightly thickened. Top the assembled tiramisu with this mixture. Cover with plastic wrap and chill for 8 hours. Use the plastic wrap to lift the dessert from the pan. Transfer to a tray and sprinkle with fresh nutmeg. Slice and serve.
1. Lucy: my mom’s lovely pup 2. Turkey enchiladas (recipe here) YUM!*
3. My mom made roast beast before I left 4. Bailey: my sister’s tiny lady
* Enchiladas that don’t even taste like leftovers!