If you are craving to make a new Thanksgiving
dessert, check out the yummy recipes below!
Cheesecake Topped Brownies with Pumpkin Butter
the kitchen of recipegirl
Yield: 3 to 4 dozen brownies
Preparation Time: 30 minutes
Cook Time: 40 minutes
- 1 1/2 cups salted butter
- 3/4 pound (12 ounces)
bittersweet chocolate, chopped
- 6 large eggs
- 1 1/2 cups dark brown
sugar, firmly packed
- 1 1/2 cups granulated
- 3 teaspoons vanilla
- 1 1/2 teaspoons salt
- 2 1/4 cups all-purpose
- 3/4 cup unsweetened
- 1-pound cream cheese, at
- 2 large eggs
- 1/2 cup granulated white
- 1 teaspoon vanilla
- 2 Tablespoons cornstarch
- 1 cup apricot jam
- 1 cup pumpkin butter
1. Preheat oven to 325°F. Line 12x17x1-inch
baking pan (also known as a jelly roll pan/ or half sheet pan) with buttered
parchment paper or foil.
2. Prepare brownie layer: Melt butter and
chocolate in top of double boiler (or carefully- in short bursts- in the
microwave). Set aside to cool slightly.
3. In a large bowl, whisk 6 eggs, brown sugar,
and 1 1/2 cups granulated sugar together. Stir in
vanilla, salt, melted butter/chocolate, flour and
cocoa. Pour into prepared pan and spread to the sides.
4. Prepare cheesecake layer: Beat cream cheese
using a mixer on medium speed until fluffy. Add remaining eggs, sugar, vanilla
and cornstarch; beat until smooth and dollop all over the chocolate layer.
Gently use a spoon to spread out evenly over the chocolate, trying not to dig
into the chocolate layer. If you're patient, it works out just fine.
5. Whisk together jam and pumpkin butter in a
small bowl. Drop spoonfuls onto cream cheese layer and draw swirls using a
knife. Try to stay inside the cream cheese layer only and don't pull up the
chocolate with the knife.
6. Bake until center tests clean, about 40
minutes. Cool completely before cutting.
Caramel Apple Cranberry Pie
the Kitchen of Goldilocks19
Yield: 1 pie
Preparation Time: 15 minutes
Cook Time: 1 hour
- 1 pastry for a 9-inch double crust pie
- 2 tablespoons lemon juice
- 4 Granny Smith apples
- 1/2 cup butter
- 1 tablespoon all-purpose flour
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon vanilla extract
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup dried cranberries
- 1 tablespoon white sugar (optional)
- 1/2 teaspoon ground cinnamon (optional)
1. Preheat an oven to 425 degrees F
(220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve
the remaining pastry.
2. Pour the lemon juice into a
container that large enough for the apples and fill halfway with cold water.
Peel and slice the apples into the lemon water; set aside.
Melt the butter in a large saucepan over medium heat. Stir in the flour
and cornstarch to form a paste. Stir in 2 tablespoons of water along with the
vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and
nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture
along with the cranberries. Cook and stir 5 minutes; remove from the heat and
allow to cool slightly.
Pour the fruit into the pie plate and press on the top crust. Stir
together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle
over the pie.
5. Bake in the preheated oven for 15 minutes;
reduce the oven temperature to 350 degrees F (175 degrees C) and continue
baking until the top crust is golden brown, 35 to 40 minutes.