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Share Your Recipes: Thanksgiving Desserts
Posted by
tricia on
09.16.09 |
3 Comments
Short Link: http://onceamonthmom.com/?p=3688
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Pumpkin Pie
I started last week asking you for your recipes for the upcoming Thanksgiving feast. We started with appetizers, moved on to side dishes and now I am interested in all those tasty DESSERTS! Oooh, my favorite part of the holidays.
Recipes submitted will be HIGHLY considered for inclusion on the October menu. So link away! If you have posted the recipe on your website, be sure to leave a link below directly to the post. If you don’t have a website be sure to email me the recipe or leave it as a comment below. Recipes submitted do NOT have to be freezer friendly, but obviously freezer friendly recipes will be more likely to be considered for inclusion on the upcoming menu.
Looking forward to your submissions!
Tags: desserts, recipes, Thanksgiving
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These are my FAVORITE brownies and they freeze beautifully. The recipe is from Holly Clegg
Chocolate Espresso Brownies
Ingredients
1 cup water
1/3 cup canola oil
2 tablespoons espresso powder (instant espresso coffee)
2 cups all purpose flour
1 3/4 cups sugar
1/3 cup cocoa
1/2 cup buttermilk
1 teaspoon baking soda
1 egg, beaten
Chocolate Espresso Icing (recipe follows)
Instructions
1. Preheat oven to 400°F. Coat 15×10x1-inch baking pan with nonstick cooking spray.
2. In small pot, combine water, oil; bring to a boil. Remove from heat, stir in espresso powder until dissolved. In large bowl, mix together flour, sugar, cocoa. Add hot water mixture to flour mixture, stir well.
3. In small bowl mix together buttermilk, baking soda, stir until baking soda dissolves. Add buttermilk mixture and egg to batter, stirring well.
4. Transfer batter to prepared baking pan. Bake 15 minutes, or just until top springs back when touched. Remove from oven, immediately pour Chocolate Espresso Icing on top, spread. Cool brownies completely at room temperature, cut into squares.
Chocolate Espresso Icing
6 tablespoons butter
1/3 cup buttermilk
1/4 cup cocoa
1 tablespoon espresso powder (instant espresso coffee)
1 (16-ounce) box confectioners’ sugar
1 teaspoon vanilla extract
1. In medium pot, combine butter, buttermilk, cocoa, espresso powder; bring to a boil. Add confectioners’ sugar, vanilla, mixing until smooth. Set aside until ready to use.
Makes 72 brownies
Tricia,
Do you think “THE Pumpkin Dessert” that you have posted is freezable? I have had that dessert before and it is delicious, was wondering if it could be made ahead??
Hi! I make that dessert too and was wondering the same thing about freezing it. Maybe you have tried it by now. I am going to try. I figure if you can freeze pumpkin pie and you can freeze the pumpkin coffee cake then this dessert should work! Its kinda a mix of the two. I’ll come back and let you know if its good!
K