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Entries tagged with 'Thanksgiving desserts'

Classic Apple Crisp for Thanksgiving

Serious Eats Carolyn Cope 3 comments

This dessert is the most perfect, uncomplicated apple crisp for which you could ever give thanks. More

Cakespy: Chocolate Cranberry Nanaimo Bars

Sweets cakespy Post a comment

The Canadian classic takes a tart-but-sweet Thanksgiving turn by adding dried cranberries to each of the three layers. The resulting seasonal variation is bound to delight family and friends at Thanksgiving festivities and start the holiday cookie season off sweetly. More

Chocolate Cranberry Nanaimo Bars

Serious Eats cakespy 1 comment

The Canadian classic takes a tart-but-sweet Thanksgiving turn by adding dried cranberries to each of the three layers. The resulting seasonal variation is bound to delight family and friends at Thanksgiving festivities and start the holiday cookie season off sweetly. More

Let Them Eat: Orange Cake with Mulled Wine Cranberry Jam

Sweets María del Mar Sacasa 2 comments

My Thanksgiving table isn't complete without an assortment of cranberry sauces. I like to have a basic back-of-the-bag recipe flanked by versions spiked with wine, studded with different fruits, punched up with spices and zest. The sauces are usually only perfunctorily spooned on plates, given the limited real estate, but that translates into ample leftovers. This year, I wanted to showcase the ruby red, tart cranberry sauce and give it its due by putting it on a pedestal (or cake stand). More

Cakespy: Cranberry Upside-Down Cake

Sweets cakespy Post a comment

This cake may not redefine every thought you've ever had about cranberries, but it will turn them upside down--literally. More

Cranberry Upside-Down Cake

Serious Eats cakespy 2 comments

This cake may not redefine every thought you've ever had about cranberries, but it will turn them upside down--literally. More

Cranberry and Lillet Rouge Sorbet

Serious Eats Max Falkowitz 1 comment

Serve this tart sorbet as a palate cleanser between courses, or as a light dessert with whipped cream and candied ginger. More

The Food Lab's Apple Pie, Part 2: Perfect Apple Pie Filling

Sweets J. Kenji López-Alt 21 comments

We've already figured out how to make great crusts and which apples to use, but I want apple slices that retain their structure as they bake, fully softening so that there is no crispness remaining, but still remaining firm enough that an individual slice retains most of its initial shape. That's exactly what we're going to address this week. More

Perfect Apple Pie

Serious Eats J. Kenji López-Alt 42 comments

For best results, pair this recipe with our Easy Pie Dough recipe. See our article on the best apples for pies to select good apples. More

The Food Lab's Apple Pie, Part 1: What Are the Best Apples for Pie?

Sweets J. Kenji López-Alt 57 comments

Like burgers and pizza, I believe pie to be one of the truly perfect foods. A culinary endpoint that can be improved incrementally, but not fundamentally. The true beauty of a pie comes from that magical interaction between crust and filling. One sweet, tart, and fruity, the other buttery and rich, they complement each other in flavor and texture and create a dish that is so much greater than the sum of its parts. As such, each part deserves respect. What are the best apples for the job? More

Maida's Big Apple Pie

Serious Eats Nick Malgieri 2 comments

This big free-standing pastry partially encloses a cinnamon and brown sugar-scented cooked apple filling. It's great for a crowd—in fact, it's perfect for Thanksgiving if you have a lot of people over. Best of all, it's baked on a big round pizza pan or cookie sheet, so you don't need any special equipment. More

Pie of the Week: Applesauce Pie

Sweets Lauren Weisenthal 4 comments

Applesauce pie is exactly what it sounds like: a sweet, flaky pie crust, filled with amazing, homemade "applesauce" that is cooked inside the pie as it bakes. To make it, you do as you would with other apple pies, by piling peeled, cored apple wedges high in the center of the bottom crust, and sealing them in with the top crust. The only difference is the outcome: the apples initially support the top crust as it bakes, but then cook down, leaving a big pocket of air, and juicy, chunky applesauce inside. More

Pumpkin Pie Alternatives for Thanksgiving

Adam Kuban 28 comments

[Photograph: Robyn Lee] The canned-pumpkin shortage is worse than originally predicted. If you were going to use this ingredient in your Thanksgiving pie this year but can't find it, we've come up with a list of alternative pies that don't use pumpkin. Why not try one of them this Thanksgiving? We give you 40 pumpkin-free recipes to consider (after the jump), but first, here's our favorite pie crust recipe: Cook's Illustrated's Foolproof Pie Dough. [Special @jaydeflix/simon addendum: You can always roast fresh pumpkins for your pumpkin pie—if you can find them; heavy rain this year has negatively affected pumpkin crops in parts of the U.S. Alternatively, Carri points out, "You can also use cooked butternut squash or yams in... More

The Easiest Chocolate Peanut Butter Mousse Pie

Serious Eats Lee Zalben Post a comment

Read more about this recipe here.... More

Cakespy: Thanksgiving Cookie Turkeys

Serious Eats cakespy 3 comments

I discovered these cookie-and-candy confections via Taste of Home. Not only are they adorable to display, but they're incredibly quick and easy to make (even in a state of turkey-induced torpor). More

Cakespy: Sweet Potato Tarte Tatin

Serious Eats cakespy 4 comments

It starts with delicately slivered sweet potatoes—just enough to provide flavor without becoming a starchy bulk—then pairs them with a thick, rich caramel sauce and buttery puff pastry, all of which is combined, baked upside down, then flipped post-baking for a sophisticated and (especially when topped with a generous scoop of vanilla ice cream) supremely satisfying dessert. More

Serious Chocolate: Easy Chocolate Pie Crust

Serious Eats Melody Kramer 22 comments

[Flickr: jessicafm] I'm one of those people who always bought pie crusts at the store. Why spend all that time on the crust, I thought, when pies were all about the filling? The pie is called a peach pie, after... More

Cook the Book: Pumpkin Whoopie Pies

Serious Eats Erin Zimmer 19 comments

[Photographs: Robyn Lee] Usually when I think about whoopie pies, my thought process isn't too complicated. I want to eat that. Preferably now. But making pumpkin whoopie pies for the first time, I started analyzing the white, fluffy innards. Amish... More

Cook the Book: Ginger Custard Pumpkin Pie

Serious Eats Caroline Russock 6 comments

What sets this pie apart is that it uses a ginger-infused custard base to lighten up the traditional canned pumpkin puree. More

'Food & Wine' Magazine's Caramel Cream Pie with Crispy Rice Topping

Serious Eats The Serious Eats Team 1 comment

When we talked to Food & Wine Magazine editor in chief Dana Cowin about the November 2008 issue of the magazine, we asked her what her favorite Thanksgiving recipes from the issue were. This is one of them. More of... More

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