Fun Desserts to Make for Thanksgiving!
Thanksgiving is right around the corner and we all know what that means, FOOD TIME! These are some creative and easy dessert recipes that are perfect to make with the whole family. Not only do they taste amazing, most importantly, they are all so cute!
Recipe and Photo Credit to Meaghan from The Decorated Cookie
brown food coloring
2-inch circle cutter
1 disposable decorating bag
1 size “4” tip
1 rubber band
chocolate-covered sunflower seeds (or any candy or sprinkles that look similar)
Prepare cookie dough and royal icing according to the recipes. Chill the dough, roll it out, and cut out 2-inch circles. Bake and let cool according to the recipe.
Tint some of the icing brown. Prepare a decorating bag with coupler and tip. Fill with the brown icing and close tightly with a rubber band.
To decorate, pipe a circle of brown and let set about 10 minutes. Pipe back and forth to fill the cookie with brown icing. Top the cookie with 2 candy eyes, a yellow or orange sesame seed for the beak and a red seed for the wattle. Place an array of sesame seeds at the top for the feathers.
Let the cookies dry overnight
Cinnamon Roll Turkey
Recipe and Photo Credit to Shawn Syphus from Pillsbury
Pillsbury Grands cinnamon rolls with icing
red mini candy-coated chocolate candies
Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
Set icing aside. Separate dough into 5 rolls; place about 3 inches apart on cookie sheet. Unroll each roll about 1 inch; tuck dough into roll to create neck of turkey.
Bake 20 minutes or until light golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes.
Meanwhile, cook bacon until crisp; drain on paper towel-lined plate. Cut bacon slices in half. Tuck 4 halves of bacon into back of each cinnamon roll so they stick up and look like tail feathers.
Drizzle tops of rolls with icing. Decorate turkeys with candy eyeballs, candy corn and candy-coated chocolate candies. Before serving, place halved pretzel sticks underneath each turkey to resemble turkey’s feet.
Recipe and Photo Credit to Tonya Staab
Plain vanilla cupcakes in brown cupcake liners
Chocolate for melting (perfect excuse to use up some of that Halloween candy)
Chocolate coated cookies
Wilton Sparkle Gel - white, yellow, and black
Large round Wilton tip with a piping bag and tape.
Toothpicks (or any other kind of pick or narrow skewer)
Pilgrim hat: Melt the chocolate in the microwave and using a pick coat each marshmallow in melted chocolate.
Place it carefully on top of the cookie and pop it in the refrigerator until set. Once set gently remove the pick. Using the sparkle gel add on a white band and yellow buckle, then set aside.
Mix a small amount of cocoa at a time with plain white icing until you get a color you are happy with.
Place the tip inside the bag (cut off the end of the bag) and tape the bag onto the tip.
Fill the bag with icing and holding your hand very steady and keeping the tip just above the top of the cupcake pipe a face onto each cupcake. If you push down just a little while piping you will see that the icing fills out so it covers more of the top of the cupcake.
Place the hat on top of the icing and using the black sparkle gel add facial features.
Turkey Leg Treats
Recipe and Photo Credit to Sara from Bitz and Giggles
3 tablespoons butter
10 oz. package marshmallows
6 cups Rice Krispies cereal
Scooby Doo Baked Graham Cracker Sticks (about 12-14)
Sprinkles for garnish
Melt some CANDIQUIK in the microwave and dip the graham cracker sticks until about 3/4 coated.
Allow to set on some wax paper.
In microwave-safe bowl heat butter and marshmallows on high for 3 minutes, stirring after 2 minutes. Stir until smooth.
Add krispies cereal. Stir until well coated.
When the CANDIQUIK on the graham cracker sticks has cooled, spray your hands with nonstick cooking spray and mold the rice krispie mixture around the sticks – like the meat on a turkey leg, pressing some sprinkles gently onto the rice krispie mixture to secure.
Set the legs aside to set on wax paper for about 10-15 minutes. Store in a covered container to keep fresh.
Turkey Chocolate Cake
Recipe and Photo Credit to Meaghan from The Decorated Cookie
box (15.25 oz) Betty Crocker™ Super Moist™ Cake Mix Devil's Food, or any preferred chocolate flavor
1-1/4 cups water
cup vegetable oil
(16 ounce) tub Betty Crocker™ Rich & Creamy chocolate frosting
Sprinkles or sparkling sugar in red, orange and yellow
Edible black food marker
Grease a Bundt or angel food cake pan with butter or shortening and sprinkle with flour to prevent sticking. Prepare the Betty Crocker chocolate cake mix batter with the water, oil and eggs, mixing according to package directions. Pour batter into the prepared pan and bake as directed. Let cool and remove the cake from the pan to a serving plate.
Scoop chocolate frosting from the tub into a microwave-safe bowl. Microwave on high 15 to 20 seconds or just until the frosting is easily pourable but still thick. Generously spoon the frosting on the top of the cake, all around the inner circle, and let the frosting drip down the sides. You might not use all of the frosting. Let the frosting set for at least 30 minutes.
Meanwhile, prepare the tail feathers. Pierce a marshmallow with a toothpick or skewer, quickly submerge it in a small glass of water, dab the excess water on a paper towel, and immediately coat it with sprinkles. (It’s helpful to hold the marshmallow over a bowl to catch extra sprinkles.) Carefully remove the toothpick and set the marshmallow on a piece of wax paper. Repeat for all the marshmallows, making five of each of these colors: red, orange and yellow. Allow the marshmallows to dry as long as possible.
Dip a paper towel in vegetable shortening and grease the top three inches of a lollipop stick. Skewer the marshmallows and put three on a stick. Repeat to make five sticks. Insert the marshmallow sticks into one side of the cake to make the tail feathers.
For the eyes, slice one marshmallow in half horizontally to make two marshmallow circles. On the non-cut ends, use the black edible writer to draw circles for pupils of the eyes.
For the beak and wattle, slice one marshmallow diagonally. Using the same method to coat them with sprinkles that you used for the tail feathers, dip one of the cut marshmallows in yellow sprinkles and one in red. Let dry before setting the red marshmallow in front of the cake and pressing into the frosting. Rest the yellow marshmallow “beak” on top and press into the frosting.
Press the eyes into the frosting and your turkey is ready to be gobbled up!
Pumpkin Pie Rice Krispy Treats
Recipe and Photo Credit to Kelly Senyei from Just a Taste
For the crust:
1 1/2 Tablespoons unsalted butter
2 cups (about 16) marshmallows
1/2 teaspoon vanilla extract
3 cups Rice Krispies cereal
For the filling:
2 1/2 Tablespoons unsalted butter
1 teaspoon pumpkin pie spice
3 cups (about 24) marshmallows (See Kelly’s Note)
2 teaspoons orange food coloring
4 cups Rice Krispies cereal
Whipped cream, for decorating (optional)
Equipment: 8-inch round cake pan; Piping bag; Star-shaped piping tip
Coat an 8-inch round cake pan with cooking spray. Set it aside.
Add the butter to a medium saucepan set over medium-low heat. Once the butter has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the vanilla extract and then the Rice Krispies cereal until the cereal is well coated.
Transfer the mixture into the prepared cake pan an press it firmly against the inside edge of the pan to form about a 1-inch crust. Let it cool while you prepare the filling.
Add the butter and pumpkin pie spice to a medium saucepan set over medium-low heat. Once the mixture has melted, add the marshmallows and cook, stirring constantly, until the marshmallows are melted. Stir in the orange food coloring then stir in the Rice Krispies cereal until the cereal is well coated.
Press the mixture firmly inside the crust border, pushing it down to compact it, and allow it to cool completely in the pan. Once cooled, place a serving plate on top of the pan and invert the pan. Slice the pie into wedges and top with a dollop of whipped cream (optional).
Recipe and Photo Credit to Lizzy from yourcupofcake
20-24 unfrosted cupcakes
20-24 Hershey Kisses
1 C. white chocolate chips-I used white Melts divided
Orange gel food dye see notes below
Mini chocolate M&Ms
Chocolate frosting or chocolate peanut butter
1 bag Reese's Pieces
First you'll make the turkey faces. Unwrap all Hershey Kisses.
Melt 1/4 C. or the white chocolate and stir in orange gel food dye. The liquid dye will cause the chocolate to seize so don't use that. OR you can use orange frosting! Dip the tip of each Kiss into the orange chocolate and let cool-see photos below.
After the "beak" has cooled, use a red mini M&M and dip the side of it into the left over orange chocolate and press onto the beak as the "gobble." See photos.
To make eyes, melt the rest of the white chocolate and use a small ziplock bag to make a mini piping bag by cutting off the corner. Pipe little dollops out and then press a brown or blue mini M&M into the chocolate while still warm and let cool.
Use melted white chocolate or frosting to place the eyes onto the Kisses.
Frost all your cupcakes.
Use your Reese's Pieces to create "feathers" and work from the outside in, one color at a time. See photos. I did the same color order every time but feel free to mix it up! You can ever use candy corn instead if you prefer!
Place a Hershey Kiss "face" in the center when you're done!
Written by Megan Wang