A roundup of Thanksgiving desserts

OK, I know I probably should have gotten around to posting this sooner, before it was almost Christmas and you all still had Thanksgiving on the brain, but I am nothing if not the queen of procrastination. I am also the queen of stealing good ideas, so after years of hearing about people having pie parties the night before Thanksgiving in order to more fully enjoy the dessert portion of the holiday meal, I finally got my act together this year and had one of my own.

I’m not too big on pies, and I figured that most people would get their fill of them after Thanksgiving dinner, so instead I called my function a dessert party, and it was really just an excuse for me to bust out all the autumnal baked goods recipes that I’d had bookmarked for months but never made.

The party itself turned out to be quite fun, and, in my opinion, a perfect way to spend the night before Thanksgiving. It consisted of an assortment of friends and family dropping by to eat and mingle, with the Jazz game and baby Anna providing ample entertainment. On a cold, snowy night, our house felt warm and cozy as it was packed with people. This gathering might just have to become a tradition.

Of course I failed to take a single photo that night, including one of the dessert table. Luckily I found all of the recipes I made that night on the internet, so I’ve posted the links to the recipes (along with beautifully styled food photography that you sure won’t find on this site) and included my opinion of them, along with any changes/adjustments I made.

Pumpkin Brownies (via Smitten Kitchen and marthastewart.com)
I found this recipe on Smitten Kitchen, but the original can be found on Martha Stewart’s site. The Smitten Kitchen version reduces the amount of sugar in the recipe, which I’m thinking is a mistake. As much as I normally like my desserts on the subtle side, this one could have used a little more sweetness.

Overall, though, these were very good. Moist, dense, and a great take on the pumpkin/chocolate combination. I did make them in a 9X13 pan instead of the recommended 9x9 (which I would suggest doing unless you like your brownies really thick) and if I were to make them again I would probably drop the final pumpkin layer onto the chocolate batter in big spoonfuls, then swirl in with a butter knife, rather than just pouring it on. I’m thinking I would get a better marbleized effect this way.

Pumpkin Bread Pudding (via foodnetwork.com)
Thing is, I love the flavor of pumpkin but hate the smooth, gooey texture of pumpkin pie. When I saw this dessert on an episode of Throwdown with Bobby Flay I knew it would be a perfect nontraditional take on the flavor of the season. It turned out delicious.

I skipped the caramel apple sauce on this one, and, due to a stove burner that likes to lie about its temperature, curdled the freaking crème anglaise. After losing my mind a little over the fact that I had just wasted a ton of egg yolks and a pricey vanilla bean, I set about googling ways to remedy the situation. I read through a bunch of complex solutions that would have been impossible given the temperamental state of the aforementioned stove before coming across a suggestion to just throw the sauce in a blender. Miraculously enough, it worked. A few whirls in the blender turned a curdled mess into a sauce as silky and creamy as any crème anglaise I’ve ever had. Thank goodness for the internet.

Other changes: left the bread out to dry the night before instead of toasting it, omitted the bourbon.

Pumpkin Cheesecake (via Smitten Kitchen)
Ah, the dessert that took 5 years off my life. After baking this cheesecake for ten minutes longer than the recommended time, the thing still jiggled like crazy. I gave it ten minutes more, then spent the next few hours obsessing over whether or not it would set. Luckily it did, and ended up looking exactly like the photos on the website. Crisis averted.

This cheesecake was good in terms of flavor, but I think I would like the filling to be a little more dense. Or maybe I did just underbake the thing. Who knows. I left the bourbon out of this recipe as well.

Rustic Apple Tart (via marthastewart.com)
I’m always looking for new apple desserts and this one seemed like a good variation on the traditional pie. I actually never got to taste this tart, as it was gone before I had a chance to, but everyone that tried it said it was good. However, if I had found it earlier I think I would have tried the Pioneer Woman’s approach to this dessert, as it seems infinitely easier and results in no pieces being left without those delicious puffed edges. Leave it to Martha to make things complicated.

Pecan Chocolate Pie (via She Wears Many Hats)
This was a “filler” dessert that I quickly threw together because I had all the ingredients and wanted to add something more traditional to the spread. I’m not a huge fan of pecan pie, but those that are said this one was great. Although the recipe doesn’t state this, I would recommend covering the edges of the pie crust in tin foil for all but the last twenty or so minutes of baking time. Oh, and in case you haven’t noticed a pattern already, my version of this pie was bourbon-free.

Baked Brie with Red Pepper Jelly (via Our Best Bites)
Ok, so I know this isn’t a dessert but I wanted to provide something not completely sugary in case people weren’t in the mood for sweets. So I served this baked brie and a mound of blue cheese drizzled with honey (sounds weird but is so good) alongside some sliced fruit and crackers. My only complaint about baked brie is that, unless you keep it warm somehow, it congeals fairly quickly, so I might not serve it next time I have a party like this. But I did love the combination of brie and red pepper jelly, especially when eaten with pear slices.

Pumpkin Cinnamon Rolls

The fall baking craze continues! I gave you all a bit of a break with the healthy beans and rice recipe I posted last week, but now I'm back with a delicious and sinful recipe for pumpkin cinnamon rolls. Tell your waistline I'm very sorry.

When I first saw the amount of spices in this recipe I was a bit nervous that I'd end up with something that tasted too strong, but these rolls actually ended up being quite lovely. They have just enough spice and pumpkin flavor to set them apart from regular cinnamon rolls without hitting you over the head with nutmeg or ginger. The cream cheese frosting really completes them, as it does most pumpkin goods. Make and enjoy, my friends.

Pumpkin Cinnamon Rolls (adapted ever-so-slightly from goodlifeeats.com)


Dough:
1/4 cup warm water (not hot, about 110 degrees)
1 package (2 1/4 teaspoons) active dry yeast
1/3 cup warm milk
1 large egg, beaten
3/4 cup pumpkin puree, either fresh or canned
1 tablespoon melted butter
2 cups (approximately) All-Purpose Flour
1 1 /4 cup Whole Wheat Flour
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cardamom


Filling:
1 stick butter
2/3 cup white sugar
1/4 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Directions:
1) In a large bowl, stir yeast into water to soften. Let rest for 5 minutes before stirring.
2) Add milk, eggs, pumpkin, butter, 1 1/4 cups whole wheat flour, brown sugar, salt, cinnamon, ginger and cardamom to yeast mixture. Beat vigorously for 2 minutes.
3) Gradually add remaining flour (all purpose), a little at a time, until you have a dough stiff enough to knead. Start with about 1 1/2 cups and increase if necessary.
4) Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.*
5) Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let rise until doubled, about 1 hour.
6) Combine the white sugar, brown sugar, cinnamon, ginger, nutmeg and cloves in a small bowl, set aside.
7) Transfer the risen dough to a lightly greased work surface, and pat or roll it into a 16" x 12" rectangle.
8) Spread softened butter over dough and then sprinkle with the sugar mixture.
9) Roll the dough into a log the long way; it'll stretch to about 20" long as you roll. Using a very sharp knife, slice the log into 15 slices. In order to cut down on drag, it helps to rinse the blade in hot water, and wipe it off, between slices.
10) Place slices in a greased 9x13 inch baking pan (or in two 8 or 9 inch round cake or pie pans). 11) Cover with a towel and let rise until almost doubled, about 45 minutes.
12) Bake at 375 for 20-30 minutes, until rolls are brown around the edges and beginning to turn golden brown across the center.

*I had to knead in quite a bit of flour to keep the dough from being a sticky mess, so if you're nervous about using a lot, don't be.



Cream Cheese Frosting
4 ounces cream cheese
1 stick (4 ounces) butter, softened
1 teaspoon vanilla extract
2-3 cups powdered sugar

1) Combine cream cheese, butter, and vanilla in the bowl of an electric mixer. Beat until smooth and combined.
2) Add sugar to cream cheese mixture 1/2 cup at a time and mix until desired consistency is reached (I used about 2 1/2 cups).
3) Spread liberally on warm cinnamon rolls.

Pumpkin Chocolate Chip Cookies

There are many things to love about autumn: the beautiful leaves, crisp air, football season, the return of sweaters and boots into your wardrobe, etc. Mike pointed out another one a few nights ago when, as I was taking yet another tray of cookies out of the oven, he breathed a sigh of contentment and said “I’m so glad it’s baking season again.” Apparently at my house fall has come to be known as “baking season.”

The amount of baking I do in the summer tends to be minimal. Probably because I’d rather spend any free time doing other non-indoor activities, and frozen yogurt or a snow cone always sounds like a better cure for a sweet tooth in the hot summer months than a rich cookie or brownie. However, the moment the thermostat drops and the sun starts to set long before bedtime, you will often find me in the kitchen looking for an excuse to transform butter, sugar, and flour into something tasty. Luckily fall happens to be my favorite time of year to go running, otherwise it might also become known as the Season in Which I Buy Bigger Pants.

Usually my token fall pumpkin recipe is this bread, but last weekend I decided to try these cookies after my sister recommended the recipe. Prior to making these I had never tasted a pumpkin chocolate chip cookie that I truly loved. Most were too bland, some were too dry, others were ridiculously over-spiced. This recipe struck the perfect balance, and my goldilocks-like search for the perfect pumpkin chocolate chip cookie came to an end. I’ll probably make them a few more times before Thanksgiving comes around. After all, it is baking season.

Pumpkin Chocolate Chip Cookies


1 ½ cups canned pumpkin
1 egg
1 tsp. vanilla
½ cup vegetable oil
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
1 ½ cups sugar
½ tsp. salt
2 ½ cups flour
¾ cup chocolate chips (you can use milk or semi-sweet, I used a mixture of both. And I probably used about a cup, maybe a little more)

1) In a large mixing bowl, combine all ingredients except flour and chocolate chips. Mix well.
2) Add flour and mix to combine.
3) Stir in chocolate chips.
4) Drop by spoonful onto greased cookie sheets.
5) Bake at 350 for about 15-17 minutes.*

*When it comes to cookies, I am usually paranoid about overbaking. Nothing worse than a dry, crunchy cookie, right? Well in this case I would actually be more worried about underbaking, as these cookies will be pretty gooey if you don’t bake them long enough and, because they are so moist, it’s hard to overbake them. I left mine in for about 17 minutes as opposed to the 15 the recipe called for and that worked perfectly.

Pumpkin Chocolate Chip Bread

Next week is Thanksgiving, which means that autumn is officially drawing to a close. What better way to see it out than by baking some aromatic pumpkin bread? I guess you really could make pumpkin bread at any time of year, but to me it's very much a "fall" thing.

I don't like my pumpkin bread particularly spicy, so I cut down on the original quantities of nutmeg and cinnamon called for in this recipe. If you like yours to have more spice to it up the quantities a little, and maybe even get crazy and add some allspice or ground cloves.

Pumpkin Chocolate Chip Bread

2 1/2 cups white flour
1 cup whole wheat flour
3 cups sugar
2 tsp. baking soda
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. salt
16 oz. cooked or canned pumpkin puree (not pie filling)
1 c. oil
4 eggs, beaten lightly
2/3 c. water
1 c. semi-sweet chocolate chips (I usually use more- just add to your liking)

1) Mix dry ingredients together (first 7 ingredients on the list)
2) Mix wet ingredients (pumpkin, water, oil, eggs) separately then stir into the dry ingredients.
3) Stir in chocolate chips
4) Pour batter into two greased 9x5 loaf pans (I used one 8x4 pan and about 5 mini loaf pans- not sure of their exact dimensions)
5) Bake at 350 for 60-70 minutes (less time if you're using smaller pans- my mini ones took about a half hour), or until toothpick inserted in the center comes out clean.