Thanksgiving Dessert: S’mores Pumpkin Pie

 

Thanksgiving Dessert:

S’mores Pumpkin Pie

Pumpkin Pie is a staple on our Thanksgiving table, but you know sometimes I tire of the same thing year after year after year. This is a fresh take on the classic pumpkin pie.

Pumpkin Pie Purest please avert your eyes to this recipe…. 🙂

smore pie crust


smore fudge

 

smore marshmallow top

 

 

What you will need:

1 ½ cups canned pumpkin

2 Eggs

4 1/2 cups Golden Graham Cereal

¾ cups brown sugar packed

¾ cups Cocoa Mill bittersweet chocolate chunks

1 tsp. pumpkin spice

1 pinch salt

5 Tbsp. unsalted butter

14 Tbsp. Heavy cream

½ cup Milk

1 Bag Jumbo Marshmallows cut in half to top pie

 

 

  1. Pre-heat oven to 350®
  2. In a bowl, stir crushed cereal and butter until well mixed.
  3. Press firmly into the bottom and sides of a 9” pie plate.
  4. Bake crust 5-7 minutes. Let cool.
  5. In a saucepan, over low heat, stir chocolate chunks and 2 Tbsp. heavy cream until smooth. Pour onto bottom of cooled crust and spread evenly.
  6. In a bowl, whisk together pumpkin and eggs until well blended. Add brown sugar, heavy cream, milk, pumpkin spice and salt. Stir until all ingredients are combined.
  7. Pour pumpkin batter on top of fudge layer. (Do not over fill pie plate. You may have filling left over.) Bake 1 hour until pumpkin is set. Cool completely. Cover tightly with plastic wrap (do not touch top of pie) chill overnight.
  8. Next day: Uncover the pie and placed halved jumbo marshmallows on top of the pie.
  9. Place under the broiler for 30 seconds until marshmallows are golden brown and toasted.

smore finish

Enjoy!

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Easy Fun Fall Treats: Chocolate Turkeys

 

Fun Fall Treats:

Chocolate Dipped Turkey Pretzels

 


turkey pretzel

I love the idea of making Holiday crafts with my kids, but the truth is I rarely have time. When I do I need something fairly easy and straight forward so that everyone can have fun while creating the craft. Here is a cute Thanksgiving food craft that is easy and will be fun for the whole family!

Thanksgiving Turkeys

1 cup Cocoa Mill bittersweet chocolate chunks
1 1/2 Tbsp. vegetable oil
12 Oreo cookies
36 small pretzels
24 candy eyeballs
12 pieces candy corn

Parchment paper (for drying)

turkey pretzelsturkey oreoturkey ccorn

 

 

 

chocolate shavings

Directions:

  1. Melt 1/3 cup bittersweet chocolate chunks and ½ Tbsp. vegetable oil 30 seconds in a small microwave-safe bowl. Remove and stir. Continue cooking in 30-second increments until chips are melted.
  2. Assemble cookies using chocolate like glue; spread on back of Oreo and attach 3 pretzels in a fan pattern to look like feathers.
  3. Let the turkey dry allowing the chocolate to cool and bond the pretzel and Oreo together.
  4. Heat the remaining chocolate and vegetable oil in 30 second increments (stirring each time) until chocolate is melted. Once chocolate is smoothly melted dip the turkey full in the chocolate using a kitchen fork and allow excess chocolate to fall back in the melted chocolate bowl. Coat all turkeys and place on parchment paper to cool and dry.
  5. Dip backs of eyeballs and candy corn in chocolate and stick to the front of the “turkey” to make a face.
  6. Place finished turkeys on a plate and cool in refrigerator 1 hour to allow chocolate to set.

Yields: 12 cookies

 

If that is too much work you could always just dip the pretzels and decorate them with fall colored sprinkles 🙂

turkey easy prtzl

Thanksgiving Carrot Cake

Thanksgiving Carrot Cake

carrotsraisin

pecans

white choco chunks

In the fall my family longs for the taste of spiced goodies, this cake fits the bill. It is quick, easy and I feel good knowing that all the ingredients were placed in the mixing bowl out of pure love. I hope that you too will find that this recipe brings the taste of Fall to your family’s table and will remain a staple for years to come.

Carrot Cake

Ingredients:

1 ½ cups of sugar

1 cup olive oil

½ cup butter (room temperature)

4 eggs (well beaten)

3 tsp. blackstrap molasses

2 cups of unbleached flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

3 tsp. cinnamon

1 tsp. nutmeg

1 tsp. allspice

1 tsp. ginger (ground)

1 cup chopped pecans

1 cup raisins (multi-colored)

4oz white chocolate chopped into chunks

3 cups grated carrots

Instructions:

Pre-heat oven 325 degrees

Mix sugar, eggs and molasses, add the oil and butter blend well. Combine the dry ingredients in another bowl and mix. Once blended add to the wet mixture and blend well. Add the carrots, raisins, pecans and white chocolate blend well until all is mixed thoroughly.

Place into 3 greased 9” cake pans for about 30 minutes.

Once baking is complete let cool and remove from pan.

Cream Cheese Frosting:

2 sticks of butter soften

2 packages of cream cheese

2 cups powdered sugar

1 tsp. lemon juice

1 Tbsp. heavy whipping cream (can use milk instead)

Blend the butter and cream cheese until well blended. Add the powdered sugar, lemon and heavy cream. Whip until light and fluffy.

Frost the layers of the cake, placing one on top of each other. Frost sides, and top. Store in the refrigerator to keep fresh.

carrot cake

Happy Fall & Enjoy!