#thanksgivingdessert
Another new recipe for me today and another winner! #tiktokthanksgivingcontest #thanksgivingdessert #gingerbread Gingerbread Brownies with Gingerbread Ermine Frosting Original recipe by I Am Baker. Note: The only changes I made to the original recipe were using salted butter instead of unsalted butter and increasing the salt to 1 teaspoon in the brownies. Gingerbread Brownies Ingredients 1 cup (2 sticks) salted butter, melted 1 1/2 cups light brown sugar, packed 2 large eggs, room temperature 2 tablespoons molasses 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon salt Gingerbread Ermine Frosting Ingredients 1 cup whole milk 5 tablespoons all-purpose flour 1 cup (2 sticks) salted butter, room temperature 1 cup light brown sugar, packed 1 teaspoon gingerbread spice mix (recipe below) 1 teaspoon vanilla extract Directions Preheat oven to 350°F. Line a 9x9-inch baking dish with parchment paper and set aside. In a large bowl, mix melted butter and brown sugar together until well combined. Add eggs, molasses and vanilla and mix until smooth. In a separate bowl, whisk flour, ginger, cinnamon, baking powder and salt together. Gradually add dry ingredients to wet ingredients and mix until fully combined. Spread batter evenly into prepared baking dish. Bake for 28-33 minutes or until the edges are set and the center is no longer jiggly. Allow brownies to cool completely before frosting. While brownies are cooling, make the frosting. In a medium saucepan over medium heat, whisk milk and flour together. Cook for 3-5 minutes, whisking constantly, until mixture is smooth and thick like pudding. Remove from heat and allow to cool completely to room temperature. Press plastic wrap directly onto the surface to prevent a skin from forming. In a large bowl, cream softened butter and brown sugar together for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl as needed. Add cooled milk mixture and gingerbread spice mix. Beat on medium-high speed for 2-3 minutes until light and fluffy. Switch to a whisk attachment, add vanilla and whip on high for 7-8 minutes until frosting is smooth and creamy. Spread frosting evenly over completely cooled brownies. Slice and serve! Homemade Gingerbread Spice Mix 3 tablespoons ground cinnamon 2 tablespoons ground ginger 1 tablespoon ground nutmeg 1 teaspoon ground allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground cardamom (optional)
MeandCharlee_talkin509,700 views • 5 days ago
Skip the pie this Thanksgiving This is SO much easier PUMPKIN CREAM CHEESE "CHEESECAKE" (makes squares) 1 can (15 oz) Libby's 100% pure pumpkin (not pie filling 2 blocks (8 oz each) Philadelphia cream cheese softened 3 eggs %s cup maple syrup 1tsp vanilla 1%2 tsp pumpkin pie spice 1 Grease an 8x8 glass baking dish 2 Add evervthing and whisk right in the dish until silky smooth (soft cream cheese is the key) 3 Bake at 350°F (175°C) for 40-45 minutes. until the edges are set and the center still jiggles a little. 4 Don't cut it hot! Cool, then chill overnight 5 Cut into 9 squares and enjoy Make it Wednesday night and your oven is free for the turkey on Thursday Comment RECIPE and I'II DM vou my full ebook collection! Save this for Thanksgiving + follow for more easy recipes #svntheticperformer #salvorapartnei #thanksgivingdessert #pumpkincheesecake #pumpkinrecipes
Brittany Miller415,500 views • 5 days ago
The ultimate Thanksgiving Pie!! 🍎 Bourbon Apple Crumble Pie • One partially blind baked crust OR graham cracker crrumb crust Apple Filling * 1½ lbs Granny Smith apples * ¾ lb Honeycrisp apples * ¾ lb Golden Delicious apples * 3 tbsp butter, divided * ⅓ cup granulated sugar * ¼ cup brown sugar * 2 tbsp bourbon * ¼ cup apple cider (not vinegar!) * 1 tbsp lemon juice * 1 tsp cinnamon * ¼ tsp nutmeg * 1 Tablespoon vanilla bean paste * ¼ tsp salt * 2 tbsp cornstarch + 2 tbsp cold water Instructions: Peel, core and cut apples into ¾-inch chunks. Heat a large skillet over medium-high heat. Cook each apple variety separately, adding 1 tbsp butter for each batch. Arrange apples in a single layer and allow them to develop golden edges before turning. * Granny Smith: 3 minutes per side (6 minutes total) * Honeycrisp: 2 minutes per side (4 minutes total) * Golden Delicious: 90 seconds per side (3 minutes total) Transfer each batch to a bowl, reserving any juices in the skillet. Work in additional batches if needed to avoid overcrowding. Add sugars, bourbon and apple cider to the skillet. Simmer 3–5 minutes to concentrate the flavors. Stir in lemon juice, cinnamon, nutmeg, vanilla and salt. Mix cornstarch with cold water and whisk into the simmering sauce until thickened and glossy. Gently toss with apples and allow to cool. Brown Sugar Crumble * 1 cup flour * ½ cup brown sugar * ¼ cup granulated sugar * ½ tsp cinnamon * ¼ tsp salt * ½ cup cold butter, cubed Instructions: Combine dry ingredients and cut in cold butter until large, irregular crumbles form. Refrigerate until ready to use. Assemble & Bake (Full recipe and details of making my pie crust is on my page) Fill a partially blind-baked deep 9-inch pie crust with cooled apple filling. Cover generously with crumble. Bake at 375°F for 40–50 minutes until golden and bubbling. Shield crust edges with foil if needed. Cool at least 3 hours before slicing. Finish with warm salted caramel sauce! My homemade pie crust and salted caramel sauce recipes are available in separate videos on my page. ❤️ #thanksgivingdessert #pie #applepie #caramelapplepie #fallbaking
Lisa’s Table225,400 views • 5 days ago
let's make my favorite thanksgiving dessert🫶🏻✨️ a warm spiced sponge cake, soaked with a tres leches cookie butter mix and covered with a biscoff cookie butter whipped cream, a drizzle of biscoff and topped with biscoff cookies ☺️ absolutely delicious and decadent! this dessert is part of my thanksgiving menu, send me a text or WhatsApp to learn more about my 2026 menu📲✅️ -- Hagamos mi postre favorito de acción de gracias🫶🏻✨️, un pastel de esponja con especias otoñales, empapado con una mezcla de mantequilla de galleta biscoff de tres leches y cubierto con una crema batida de mantequilla de galleta de biscoff, tope de biscoff y trocitos de galleta ☺️ ¡absolutamente delicioso y decadente! Este postre forma parte de mi menú de acción de gracias, envíame un mensaje de texto o WhatsApp para saber más sobre mi menú de 2026📲✅️ . . . #biscoff #biscofftreleches #treslechescake #lotusbiscoff #thanksgivingdessert
Sweetie Cups Cakes202,600 views • 7 days ago
Not a huge fan of pumpkin pie? Make this instead! #thanksgivingdessert #tiktokthanksgivingcontest #easyrecipe Pumpkin Bread Pudding with Praline Sauce Original recipe from Flavor Mosaic Ingredients Pumpkin Bread Pudding 1 lb loaf day-old French, Italian or challah bread, torn into small pieces 1 cup heavy cream 1 cup half and half 1 (15 oz) can pumpkin puree 1 1/2 cups granulated sugar 3 tablespoons butter, melted (I used salted) 4 large eggs 2 teaspoons vanilla extract 1 tablespoon pumpkin pie spice 1/2 teaspoon salt (original recipe didn’t call for) Praline Sauce 1 cup unsalted butter (I used salted) 1 cup heavy cream 1 cup brown sugar 1/2 cup chopped toasted pecans (I used 3/4 cup) 1/2 teaspoon salt (original recipe didn’t call for) Directions Preheat oven to 350°F. Grease a 9x13 baking dish and add torn pieces of bread. In a large bowl, whisk together heavy cream, half and half, pumpkin puree, sugar, melted butter, eggs, vanilla, pumpkin pie spice and salt until well combined. Pour pumpkin mixture evenly over bread, making sure all pieces are coated. Bake in preheated oven for about 1 hour or until the center is set. (Mine was set in 50 minutes) While bread pudding is baking, prepare the praline sauce. In a heavy saucepan over medium-low heat, combine butter, heavy cream, brown sugar and salt. Stir until butter is melted and mixture comes to a boil. Reduce heat to low and stir in toasted pecans. Allow sauce to simmer for about 5 minutes or until slightly thickened. Serve bread pudding warm with praline sauce poured over the top.
MeandCharlee_talkin81,700 views • 3 days ago
day 3: nutella cheesecake!! because no one will complain about cookies + chocolate on the dessert table 🙂↔️ recipe is on malloryoniki . com !! and follow along for more thanksgiving recipes 💫 #thanksgiving #thanksgivingdessert #nutella #friendsgiving #nobakecheesecake
mallory18,000 views • 2 days ago
APPLE CRUMBLE CHEESECAKE 🍎🫶🏻 Crust * 18 graham cracker sheets * 1/2 cup butter, melted (1 stick) * 1/4 cup brown sugar * pinch salt Filling * 32 oz cream cheese, softened * 4 eggs * 1 cup white sugar * 1/2 cup 5% plain greek yogurt * 2 tsp vanilla Apples * 2 large apples, peeled and diced small. I used gala * 1/2 lemon, juiced * 1 tbsp brown sugar * 1 tsp cinnamon * 1 tsp arrowroot (sub cornstarch) Crumble * 3/4 cup white flour * 1/3 cup brown sugar * 6 tbsp butter, melted * 1 tsp vanilla * 1 tsp cinnamon Caramel Topping * 1/3 jar Smucker's caramel (or homemade) 1. Preheat oven to 350F. Grease a springform pan with non-stick spray and parchment paper. Alternatively use a 9inch pie dish, but springform will be best for this cheesecake. 2. In a food processor, blend graham cracker sheets. Once fine crumbs, add in melted butter, brown sugar, and salt. Pulse until well combined. 3. Pour into springform pan and press firmly down using the bottom of a glass or hand. Bake for 12 minutes at 350F and let cool completely. Reduce oven heat to 325F. 4. While crust is cooling, make the filling, apples, and crumble. 5. In a large bowl, use a hand mixer to beat cream cheese until smooth. Add in eggs one at a time and continuing mixing. Then add in sugar, greek yogurt, and vanilla and beat for several minutes until smooth. Set aside. 6. In a medium bowl, add diced apples. Top with lemon juice, brown sugar, cinnamon, and arrowroot. Toss until apples are evenly coated. 7. In another bowl, mix together the white flour and brown sugar, then add in the butter, vanilla, and cinnamon. Mix until crumbles form and there are mostly little crumbs with some dime sized chunks. 8. If your springform pan typically leaks, or just to be certain it doesn't, wrap the bottom and halfway up in several layers of foil before adding cheesecake filling. 9. Pour cheesecake filling into cooled crust. Sprinkle apples evenly over the top, being sure that the center isn't the heaviest. Repeat with crumble topping, evenly distributing it to cheesecake. 10. Bake cheesecake for 30 minutes at 325F. After 30 minutes is up, reduce heat to 250F and bake for 50 minutes. Turn oven off and let cheesecake sit in warm oven for 30 minutes, then crack oven door open and let cheesecake cool down even more for 1 hour with oven door open. 11. Bring cheesecake to room temperature on counter (about 2-3 hours) and run a knife around the edge of the cheesecake before transporting to refrigerator overnight. 12. After a night in the fridge, release from springform pan. It should easily lift off, but if not, run a knife along the edge again. Before serving, top with warmed caramel sauce. Slice into using a wet sharp knife. #cheesecake #applecrumble #cheesecakerecipe #falldessert #thanksgivingrecipes #dessert #thanksgivingdessert 🎥: @themindfulhapa
erinliveswhole3,800,000 views • 3 years ago
