We've already presented on a silver platter the Ultimate Thanksgiving Menu, including tons of hors d'Oeuvres, side dishes, and a go-to recipe for roasting a turkey … but what about desserts? If you have some belly room left over from all that turkey, stuffing and cranberry sauce — then take a bite out of these! Thanksgiving is all about indulgence — so indulge!
1. Indian Candy Corn Cupcakes
By Karen Tack and Alan Richardson of Hello, Cupcake!
24 vanilla cupcakes baked in white paper liners
3 sheets Phyllo dough, thawed
Vegetable cooking spray
1 can (16 ounces) vanilla frosting
3 1/4 teaspoon unsweetened cocoa powder
About 4 cups assorted Jelly Belly jelly beans in russet, orange, gold, cream, and brown colors.
1. Preheat the oven to 350 degrees. Line a cookie sheet with crumpled foil. Cut the Phyllo sheets crosswise into 3-inch-wide strips, tapering both ends. Drape the stacked husks on the prepared pan, shaping them over the crumpled foil to make curves. Spray lightly with vegetable cooking spray. Bake until the Phyllo is golden brown, 4 to 5 minutes. Transfer to a wire rack and allow to cool completely. (The husks can be made up to 1 day in advance and kept in an airtight container.)
2. Tint the vanilla frosting pale beige with the cocoa powder.
3. Working with 3 cupcakes at a time, spread some of the pale beige frosting on top. Arrange about 5 straight rows of jelly beans, side by side and close together, on each cupcake. (Try to select flavors that go well together, such as toasted marshmallow, banana, cappuccino, and chocolate pudding.) Repeat with the remaining cupcakes, frosting, and jelly beans.
4. For each ear of corn, place 3 cupcakes end to end on a serving platter, aligning the rows of jelly beans. Arrange the Phyllo husks on either side of the corn.
2. Autumn Brittle
By Eva Marie Kosmas of AdventuresInCooking.com
1 Cup Almonds
1 Cup Cashews
3/4 Cup Pumpkin Seeds
2/3 Cup Dried Cranberries
2 1/4 Cups Granulated Sugar
1/4 Cup Golden Brown Sugar
1/2 Cup Honey
1 Cup Water
1/2 Teaspoon Salt
1 Tablespoon Butter
1. Heat the sugars, honey, water and salt in a large pot over a low-medium flame. Use a pot that is larger than you would think necessary because when the mixture begins to boil it will foam up and increase in size. Stir every five minutes or so. Using a candy thermometer, continue to heat the mixture until it reaches a temperature of exactly 302 degrees. This is very important because this is the temperature at which sugar hardens into a rock-like state after it cools. Pay close attention not to go very far above 302, otherwise you will burn the sugar. It can take up to an hour for the mixture to reach that high of a temperature, so don't get too worried if 15 minutes go by and the thermometer is still at 175.
2. While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow pan, about 9 x 13 inches in width and length, and grease the parchment paper. Set aside. Once the sugar mixture reaches 302, immediately remove it from heat and stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they're coated in the mixture.
3. Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber spatula. Try to keep the surface relatively even and about 1 inch in height. Place the pan in the refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces using a meat tenderizer or clean hammer. Arrange the pieces on a serving platter and serve. Store excess brittle in a cool dry place. Keep Reading ...
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