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Pumpkin-Butterscotch Blondies

10 Dec

I have to admit, this recipe is a bit of a departure for me. When I was developing it, I really wanted to make pumpkin-toffee blondies, but couldn’t find toffee bits anywhere. With a deadline looming and no more stores to try, I grabbed a bag of butterscotch chips instead–you know, those cloying, artificial-tasting bits of wax… Continue reading

Marmalade-Bourbon Cheesecake Tart

23 Nov

Here’s a perfect Thanksgiving dessert–easy, yet unexpected, but familiar enough that it will fit right in with any menu. I admit that I’m usually not the biggest fan of cheesecake. I mean it’s fine, but I’d rather have just cheese, or just cake–not necessarily a combination of the two! This tart works well even for me, though. There’s a thick chocolate-cookie crust with only a thin layer of rich, not-too-sweet cheesecake filling. The glaze on top is made from prepared orange marmalade and a nice dose of bourbon, which is reminiscent of an Old Fashioned, but much, much subtler. In fact, if you serve drinks after your Thanksgiving meal, a little glass of neat bourbon or an Old Fashioned would be perfect with this. Sure to impress! Did I mention it’s super easy, too? Read on for the recipe: Continue reading

Milk-Chocolate Pudding Pie with Pretzel Crust

19 Nov


Yes, those are pretzels on top of that pie–and the crust is made from crushed pretzels, too! The filling is milk-chocolate pudding, which is super-luscious and easy to make. Salty and sweet–well, you know how good that combo is….

Recipe: Milk-Chocolate Pretzel Pie

Just a note–be sure not to let the pretzel pieces sit on top of your pie for too long. They’ll get soggy. Also, please use high-quality milk chocolate, not chocolate chips or Hershey’s bars!

I developed this recipe for iVillage.com