A collage of tasty treats to bake and snack on.
Now that Thanksgiving break is among us, here are some recipes to make during the week to build up for your wonderful Thanksgiving feast! Enjoy!
- Chocolate-Covered Strawberry Turkeys
- 12 fresh strawberries
- 1 ½ cups milk chocolate chips
- 2 teaspoons of coconut oil, divided into 2 bowls of 1 teaspoon
- 12 pretzel sticks
- 24 miniature marshmallows
- ¼ cup white chocolate chips
- Wash strawberries and place in fridge so they are cold along use
- Take the pretzel sticks and snap them in half
- Slide a mini marshmallow on the broken ends of the pretzel stick to make the turkey thigh
- Combine 1 teaspoon of coconut oil & milk chocolate chips and microwave until melted, then mix so all chips are completely melted
- Dip half the marshmallows on the stick into the chocolate and stick 2 marshmallow sticks to either side of the cold strawberries (towards the bigger/top of the strawberry)
- Stick either a wooden stick or a toothpick into the top of the strawberries
- Then dip the whole strawberry (and the sticks that should be attached to them by now) into the milk chocolate and let the excess chocolate drip off than place the strawberries onto wax paper to harden
- Mix the remaining teaspoon of coconut oil & the white chocolate chips together and microwave until fully melted, then mix to ensure the chips are melted evenly
- Finally, when the strawberries are hardened to the touch, carefully dip the ends of the turkey legs into the white chocolate mix and set on wax paper to harden. Place in the fridge.
- This next part is YOUR CHOICE! Either serve cold, straight out of the fridge OR take out of the fridge and wait 10 minutes to smoothen the treat, then eat. Enjoy!
- Pumpkin Cannoli
- 1 cup confectioners’ sugar
- ¾ cup canned pumpkin
- 4 ounces mascarpone cheese
- ½ cup ricotta cheese
- ¼ cup instant vanilla pudding mix
- 1 teaspoon pumpkin pie spice
- ½ cup heavy whipping cream
- 12 large cannoli shells
- 1 teaspoon sprinkles or chocolate chips
- 1 teaspoon confectioners’ sugar for dusting
- Combine 1 cup confectioners’ sugar, pumpkin, mascarpone & ricotta cheese, pudding mix, and pie spice together in a bowl and stir until smooth
- Beat the cream in a chilled bowl with an electric mixer until stiff peaks form in the mixture
- Fold (take a spatula and pretend you are folding a piece of paper with the stiff mixtures) into a pumpkin mixture
- Spoon the combined mixture into a zipper plastic bag and snip a 3/4-inch hole in one bottom corner
- Use the bag with the mix to pipe the mixture into each cannoli shell then place the sprinkles or chocolate chips on the ends. Sift the teaspoon confectioners’ sugar over the top of the cannoli’s and serve!
- Cheesy Crescent Roll Leaves
- 1 tube Crescent rolls Seamless (if not possible for seamless than pinch the seams together really well)
- Flour to dust the cutting board
- 1 tablespoon butter melted
- 4 ounces finely shredded cheddar cheese or a variety of colored cheese
- Other optional toppings – Italian seasoning, parsley, paprika, and parmesan bread dipping mix
- Supplies: leaf-shaped cookie cutters, pastry brush, and parchment paper-lined baking sheet
- Unroll the crescent sheets on a cutting board that has been lightly dusted with flour so it doesn’t stick to the board
- Cut the leaves with the cookie cutters and set them on the parchment paper-lined pan
- Optional: press the extra dough out to make a few more leaf scraps by sticking them together then flattening the dough for more leaves
- Brush butter over each leaf then sprinkle cheese over them
- Sprinkle on the other optional toppings to add some color to the leaves
- Bake for 6-8 minutes until the leaves are golden brown and the cheese is bubbling
- Either serve immediately or allow them to cool then reheat in a warm oven for 3-5 minute
- Mini Sweet Potato Pies
- 3/4 pound sweet potatoes (buy peeled and diced)
- 1 (9 inch) refrigerated pie crust
- 3/4 cup evaporated skim milk
- 2 egg whites
- 1/4 cup white sugar
- 2 tablespoons brown sugar
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/4 cup halved cranberries (Optional)
- Place sweet potatoes in a saucepan with enough water to cover them
- Bring to a boil; cook until tender at the touch of a fork (about 5 mins). Durian and mash sweet potatoes.
- Preheat oven to 425 degrees F
- Divide pie crust into 24 pieces then form into small balls. Press crusts into the cups of 2 12-cup mini muffin tins. Then set aside.
- Puree mashed sweet potatoes, evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves into a blender; blend until smooth.
- Spoon 1 tablespoon of potato filling into each pie shell
- Bake in the oven until the toothpick inserted into the center comes out clean (about 10 mins). Cool in tins set on a wire rack. Garnish each mini pie with cranberry half before serving.
