Whip Up Amazing Thanksgiving Desserts

Are you wondering if a spin on the original holiday pie will be well-liked? Pies for Thanksgiving are time-honored. However, don't you wish to bite into a delicious brown butter carrot cake for a change or snack upon chewy cookies? Why not whip up amazing Thanksgiving desserts?

Do not limit yourself to a simple pie for dessert. Get your creative buckle on and change up your usual Thanksgiving dessert menu. You will be surprised to watch the crowds go ga-ga, relishing desserts like never before.

Sticking a spoon into the creamy pie is hardly a dessert to end a king-size feast. There should be a few too many options to treat your sweet tooth.

Are you running your brain, trying to come up with desserts that are winners and crowd-favorites? Don't think too hard. Figure the core ingredients first. Is it only pumpkin that screams Thanksgiving in all possible ways?

What about succulent apples or starchy sweet potatoes? Can you miss the pecans or the chocolates? The decadence and flavors of fruits and nuts are matchless. A humble pie barely stands a chance.

A sweet finish to your Thanksgiving feast with a twist

Baking pies on a Thanksgiving day is pretty much customary. Let's swap the classics with contemporary sweets this year as much as you savor the rich and lusciousness of brownies and tiramisu. It is time to roll out a few new desserts on the menu. What do you think about the spicy gingersnaps? Great! Let's look at a few more sweet options.

1. Apple crisps -Prepping these delicious crisps is primarily effortless. Savoring the flavors of an apple pie without grueling challenges in making those pies is a winner. Are you wondering how to bake the crisps? Stew the apples, pop the spice mix and drizzle a generous amount of caramel. Your scrumptious apple filling is ready to be baked. Sprinkle the crumbs. Chop up some pecans and sprinkle them on the dish. Drizzle some fine sugar for a beautiful presentation. A flavorful one-pot dessert is ready to be baked and dished out.

2. Pear and ginger sorbet -It is no secret that feeling stuffed post-feast on Thanksgiving is very common. Chowing down a decadent and heavy dessert might fill you up to the gills. Keeping a dish that is light, refreshing, and easy on your appetite fits the bill, right? Whisking up a sorbet is just right. This frozen dish is not too sweet or crushing. Chop up fruits like pear and rieslings. The tangy-sweet fruits work wonders as a palate cleanser. Add hints of spicy ginger to break through the sweetness if the frozen sorbet is a bit too sugary.

3. Olive oil cake with chocolate ganache and roasted grapes -Spotting an olive oil cake in a Thanksgiving meal is not heard of at most dinners. This lip-smacking cake is not just a new addition to a Thanksgiving spread. But, the dessert is relatively healthy and light on gluten. Are you wondering what ingredient goes into the making? Cornmeal and olive oil for sure. Roast a few grapes to enhance the sweetness and richness in flavors. Put together some chocolate ganache and fancy up your cake with a delicious ganache frosting. 

For the Roasted Grapes:

• 2 cups seedless purple grapes, stemmed
• 1 tsp olive oil
• 2 tbsp brown sugar
• 1 tsp fennel seeds

For the Cake:

• 1/2 cup plus 2 tbsp stone-ground cornmeal
• 1/2 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 4 eggs, lightly beaten
• 3/4 cup sugar
• 1 tbsp zest
• 1/4 cup orange juice
• 1/2 cup extra virgin olive oil

For the Ganache:

• 5 oz bittersweet chocolate, finely chopped
• 1/2 cup heavy cream
• 2 tbsp granulated sugar
• 2 tbsp water

Instructions:

Preheat the oven to 350° F.

Roughly chop the fennel seeds. Place in a large bowl. Add grapes, brown sugar, and 2 tbsp of olive oil. Stir to coat. Transfer the mixture to a baking dish. Roast for 20-25 mins, until grapes are soft and just beginning to burst. Remove from the oven and let cool.

Grease a cake pan with olive oil. In a small bowl, whisk together baking powder, cornmeal, flour, and salt. Set this small bowl to the side.

Whisk the eggs and sugar together in a larger bowl until the mixture color lightens, about 3 mins. Whisk in orange zest, then the olive oil, and the orange juice.

Add the dry ingredients to this mixture. Whisk until no clumps are left. Stir in the roasted grapes.

Pour this batter into the prepared pan and smooth the top. Tap the pan to make sure grapes are evenly distributed.

Bake it until a toothpick poked in the cake comes out clean, about 50 minutes. If the cake top is getting too dark, cover it with foil and continue baking.

Let the cake cool for 15 mins. Release it from the springform pan to continue to cool.

Heat the cream, sugar, and water in a saucepan on medium heat.

Once the cream starts to boil, take the saucepan off the heat and add in the chocolate. Stir until all chocolate dissolves, and the mixture is nice and smooth.

Place the cooled cake onto a cake rack with a baking sheet or other large dish under it.

Pour ganache over the cake (there will be overflow). Smooth the top and sides using a spatula.

Transfer cake to the refrigerator and chill until the glaze sets, about 20 mins. Keep cake in the refrigerator, loosely covered with plastic wrap, if not eating right away.

Serves: 8