Taste the season: Easy desserts to prepare this Thanksgiving
As leaves change colors and we finally slow down, it can only mean one thing: Thanksgiving is just around the corner. It’s time to gather with loved ones, express gratitude, and indulge in a delicious feast. While the main course often takes center stage, there’s no denying that the dessert holds a special place too. Whether you’re the usually designated family baker or a novice in the kitchen, these delightful Thanksgiving dessert recipes will make you the hero of the dessert table.
If you’re visiting us for Thanksgiving, have this blog post handy and make the most of our fully-equipped kitchens.
Caramel Apple Tart – 4 Servings
This dessert seamlessly blends the comforting flavors of caramel, the wholesome goodness of apples, and the irresistible allure of flaky pastry. Each bite of this tart is a symphony of textures and tastes – from the buttery, golden crust to the tender, cinnamon-kissed apple slices, all crowned with a luscious drizzle of rich, gooey caramel.
Prep: 20 minutes + Chilling
Bake: 25 minutes
2/3 cup all-purpose flour
1/8 teaspoon salt
1/4 cup cold butter, cubed
6-1/2 teaspoons cold water
1/8 teaspoon vanilla extract
1-1/2 cups sliced or chopped peeled tart apples
2 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1 large egg
1 tablespoon water
2 tablespoons caramel ice cream topping, warmed
Step 1 – Make the dough
Combine flour, sugar, and salt. Add the cut in butter until it’s crumbly. Gradually add water and the vanilla extract, tossing with a fork until the dough forms a ball. Cover and refrigerate for around 30 minutes, until it’s easy to handle.
Step 2 – Build the pie
Preheat oven to 400°. On a lightly floured surface, roll the dough into a 10-inch circle. Transfer to a parchment-lined baking sheet.
Combine the filling ingredients and place in the crust, leaving a 2-inch edge. Fold up the edge of the crust over the filling, leaving the center uncovered.
Combine the sugar and cinnamon, and sprinkle the mix over the filling. Whisk the egg with water and brush it over the crust.
Step 3 – Bake it
Bake the pie at 400° for around 25-30 minutes, until the crust is golden and the filling is bubbly, 25-30 minutes. Once removed from the oven, place the pie on a wire rack and drizzle it with caramel topping. Serve warm.
Thanksgiving Cranberry Chip Cookies – 12 dozen
Imagine sinking your teeth into a perfectly baked cookie, where the tartness of cranberries meets the sweetness of white chocolate, creating a symphony of flavors that’s impossible to resist.
Prep: 25 minutes
Bake: 10 minutes per batch
1/2 cup butter, softened
1/2 cup shortening
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
1 cup white chocolate chips
1 cup chopped pecans
Step 1 – Mix wet ingredients
Preheat oven to 375°.
In a large bowl, combine the butter, shortening, and sugars until the mix is light and fluffy, and sugars have been well incorporated. Add the eggs, one at a time, beating well after each addition. Add the vanilla, mixing it with the dough.
Step 2 – Mix dry ingredients
Combine the flour, baking soda, and salt. Gradually add to the creamed mixture and mix well. Fold in the cranberries, pecans, and white chocolate chips.
Step 3 – Bake the mix
Drop by tablespoonfuls 2 inches apart on an ungreased baking sheet.
Bake for around 9-11 minutes, until the cookies are golden brown.
Let the cookies cool on the cooking trays for 2 minutes and move them to a wire rack to cool completely.
Mini Pecan Pies – 18 mini pies
When it comes to Thanksgiving desserts, few treats are as quintessentially American as pecan pie. These petite pastries offer the perfect balance between traditional and contemporary tastes, making them a delightful addition to your Thanksgiving dessert spread.
Prep: 20 minutes
Bake: 25 minutes
1 ½ cups pecan halves
½ cup white sugar
3 large eggs, beaten
1 cup light corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ teaspoon salt
18 (3-inch) ready-to-bake pie shells
Step 1 – Mix the ingredients
Preheat the oven to 350°.
Place the pecans in a food processor and pulse until coarsely chopped.
In a bowl, mix sugar, eggs, light corn syrup, dark corn syrup, butter, vanilla extract, and salt. Add the pecans, mixing them gently.
Spoon 1/4 cup pecan mixture into each mini pie shell.
Step 2 – Bake the cakes
Transfer pies to a baking sheet, and bake them for around 25 to 30 minutes, until the mini pies are slightly brown. Allow to cool slightly, then dig in.
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