Sublime recommends 5 Must-try Thanksgiving Desserts recipes!
With the onset of November, the festive season begins in the west! While Thanksgiving is technically only a one celebration, we love celebrating the festive spirit and festivities with all our friends and family from the beginning of the month. After all, it is a warm and welcoming feeling of appreciating and spreading the joy of festivities during the season isn’t it?!
Thanksgiving is that time of the year when you are hosting guests and feeding the entire party to your heart’s content. It is a time for families to come together and enjoy some quality time together. Recreating family recipes and dishes you learnt from your grandparents is a tradition in Thanksgiving. While heavy and traditional family meals is customary for the proper autumn Thanksgiving dinner, it will not truly be a fulfilling meal without some classic and some contemporary desserts to go with the meal. There is really no one who is not a fan of a really well baked dessert. While pumpkin pie is a quintessential dessert for Thanksgiving, there's no dearth of options for a great dessert. And here we are, with 5 yummy dessert recipes that you should try out this season!
- Let us start with a classic, and easy to prepare - Candied Pecans
Ingredients
1/2 cup granulated sugar
1/4 cup light brown sugar
1 1/2 tsp ground cinnamon
1/2 tsp kosher salt
1 large egg white
1 tsp vanilla extract
1 lb pecan halves (about 4 cups)
Directions
Preheat the oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.
In a small bowl, whisk together the sugars, cinnamon and salt. In a large bowl, whisk the egg white and vanilla extract until it is foamy.
Add the pecans to this mixture and fold the batter repeatedly until the pecans are well coated.
Spread the pecans mixture evenly on the prepared baking sheet, and bake for 20 minutes.
Stir and spread out evenly again. Bake for another 20 minutes or until the nuts are very fragrant and are starting to darken in colour.
Let the pecans cool completely in the pan on a wire rack, before breaking them into individual pieces. Store in an airtight container in the pantry for up to 2 weeks, and enjoy them as you come and go!
- Thanksgiving without apple and buttercream is incomplete! Here is a recipe to beat those cravings - Applesauce cake with brown butter maple buttercream
Ingredients
FOR THE CAKE:
Nonstick baking spray with flour
2 1/2 cups all-purpose flour
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp apple pie spice
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 cup chunky applesauce
1/2 cup vegetable oil
1/2 cup milk
2 large eggs
2 tsp vanilla extract
3/4 cup of chopped walnuts, (plus more for garnish)
FOR THE FROSTING:
2 sticks of butter
3 1/2 cups powdered sugar
1/3 cup maple syrup
1 tsp vanilla extract
1/4 tsp salt
1/3 cup heavy cream
Directions
Preheat the oven to 350 degrees. Spray a 9-by-13-inch baking pan with non-stick baking spray with flour.
In a large bowl, mix the flour, baking soda, baking powder, salt, apple pie spice, granulated sugar and brown sugar. Add the applesauce, oil, milk, eggs and vanilla extract. Whisk just until thoroughly combined. Add the chopped walnuts from Sublime.
Transfer the batter to the prepared baking pan and bake for 35-40 minutes. Let the cake cool in the pan, on a wire rack for about 1 ½ hours.
Prepare your icing in a medium saucepan. brown the butter by melting it over medium heat, then let it cook and bubble for an additional 3-5 minutes or until the foam and butter underneath is golden brown. Transfer it to a heatproof bowl and swirl a few times to help it stop browning. Let it cool completely at room temperature.
Once the butter has cooled, beat with a hand mixer until creamy and smooth, scraping the bottom of the bowl once. Add the powdered sugar, maple syrup, vanilla, salt and heavy cream. Beat on medium speed until light and fluffy. Spread over top of the cake, then top with more walnuts. Slice and serve.
- The staple apple is a must for Thanksgiving. Have you baked an - Apple Strudel?!
Ingredients
1/4 cup golden raisins
1/4 cup spiced rum
1/2 cup + 2 tbsp butter, melted and divided
1/2 cup breadcrumbs
2 large apples (about 1 lb), peeled, cored and thinly sliced
1 tbsp lemon juice
1/3 cup granulated sugar
1/2 tsp ground cinnamon
10 sheets of filo pastry
Powdered sugar
Vanilla ice cream or whipped cream, to serve
Directions
In a small bowl, combine the raisins and rum. Set aside for 30 minutes. Drain off the rum and set the raisins aside. Add 2 tablespoons of butter to a medium skillet and melt over medium heat.
Add the breadcrumbs and stir well to coat them with butter. Cook 3-5 minutes, stirring frequently, until golden brown. Transfer the mix to a plate and set aside.
Preheat the oven to 350 degrees. In a medium bowl, combine the apple slices and lemon juice. Stir in the granulated sugar and cinnamon, mixing all well to coat. Fold in the raisins.
Melt ½ cup of butter. On a lint free tea towel, place 1 sheet of filo pastry, brush a thin layer of melted butter all over the pastry and place another filo sheet on top. Continue until you have used all the sheets.
With the long side of the filo facing you, sprinkle the dough all over with the breadcrumbs, leaving a 1” border on all sides.
Stack the apples in a row across the long side, covering one-third of the pastry, closest to you. Drizzle the apples with 2 tablespoons of the remaining juices in the bowl. Using the tea towel to help roll the delicate filo dough, fold the short sides of the filo dough over the apples.
Then, starting with the side of the dough with the apples, roll the dough into a log shape. Transfer the roll on to a baking sheet lined with parchment paper, seam side down. Brush all over with the remaining melted butter.
Bake for 30-35 minutes, or until golden brown and crispy. Let it cool completely. Dust with powdered sugar before serving with vanilla ice cream or whipped cream.
- Nothing like a cool cheesecake at the end of a yummy meal. What better than the - Caramel Apple Cheesecake?!
Ingredients
FOR THE CRUST:
Nonstick cooking spray
2 cup graham cracker crumbs
5 tbsp salted butter
2 tbsp light brown sugar
FOR THE CHEESECAKE:
1 medium apple, peeled, cored and thinly sliced
3 tbsp jarred caramel topping
3 8 oz packages cream cheese, softened
3/4 cup light brown sugar
1 1/2 tbsp all-purpose flour
3 large eggs
2 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp kosher salt
FOR THE TOPPING:
2 medium apples, peeled, cored and thinly sliced
1/4 tsp ground cinnamon
1/2 tbsp water
1/2 cup jarred caramel topping
Directions
Prepare an 8-inch round springform pan with nonstick cooking spray. Wrap the outside of the pan with a double layer heavy-duty aluminum foil. Preheat the oven to 350°F.
In a medium bowl, stir together the graham cracker crumbs, butter, sugar and salt. Spread a tight layer of the mixture to the bottom and sides of the pan. Bake until golden brown. Let it cool completely.
Reduce the oven temperature to 325°F. Arrange the apple slices in an even layer at the bottom of the cooled crust, and drizzle some caramel sauce over the apple slices.
Beat the cream cheese in a bowl until it is creamy. Add the brown sugar and flour and beat until smooth. Add the eggs, one at a time and continue beating until just combined. Beat in the vanilla, cinnamon and salt. Spread an even layer of cheesecake batter over the apples.
Bake at 325°F until the center of the cheesecake is almost set and jiggles just slightly. Carefully transfer the cheesecake to a wire rack. Remove and discard the foil. Let the cheesecake cool completely.
Cover and chill the cheesecake until firm. This might need an entire day.
Drizzle the caramel sauce just before serving.
- Autumn Classics that we cannot do without - Pumpkin Spice Cinnamon Rolls
Ingredients
FOR THE DOUGH:
1 1/2 cup whole milk
1/2 cup vegetable oil
1/2 cup sugar
1 package (2 1/4 Tsp) active dry yeast
1 cup pumpkin puree
5 cups all-purpose flour, divided, (plus more for rolling dough)
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/2 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
FOR THE FILLING:
1/2 cup salted butter, melted
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp ground ginger
3/4 cup finely chopped pecans
FOR THE FROSTING:
8 oz of cream cheese, at room temperature
1/2 lb powdered sugar
2 tbsp whole milk, plus additional as needed
2 tbsp unsalted butter, melted
Dash of salt
1/4 cups finely chopped pecans
Directions
In a large saucepan, combine the whole milk, vegetable oil, and granulated sugar. Heat until hot but not boiling. Sprinkle the yeast over the surface of the liquid and allow to sit until foamy. Stir in the pumpkin puree until mixed well.
In a large bowl, combine 4 cups of flour with the cinnamon, nutmeg, and ginger. Sprinkle it into the saucepan and stir until it comes together. Cover the saucepan with a dish towel and set in a warm, draft-free place for 1 hour.
The mixture should be very puffy and at least doubled in size. Stir in the remaining 1 cup of flour, baking soda, baking powder and salt until totally combined.
Preheat the oven to 350 degrees. Grease two, 9-inch round baking dishes or pie pans.
Turn the dough onto a well-floured surface and press it into a rectangular shape. If it is overly sticky, sprinkle additional flour generously, until it's easier to handle. Flour a rolling pin and roll the dough into a large rectangle about 12 inches by 24 inches.
Drizzle the melted butter over the dough and smear it all over the surface with your fingers. Mix granulated sugar, brown sugar, cinnamon, nutmeg, and ginger together. Sprinkle this all over the buttered surface of the dough. Sprinkle some chopped pecans.
Starting at the top and roll the dough toward you into a large log. Roll it tightly as you go so the rolls will be nice and neat. When it's all rolled, pinch the seam closed and turn the roll over so that the seam is facing down.
Cuit the log into 1 1/2 -inch thick slices and place them in the greased pans with sufficient distance between each slice. Cover with plastic wrap and allow them to rise for 30 minutes. Bake for 25 minutes or until nice and golden brown on top and around the edges.
While the rolls are baking, making the frosting by combining the cream cheese, powdered sugar and milk in a bowl. Beat smooth until fluffy. Add the butter and salt and beat until combined.
Ice the rolls the second they come out of the oven. Sprinkle chopped pecans over the frosting and allow the frosting to settle before serving.