6 Thanksgiving Pie Recipes

• Yoder’s Amish Peanut Butter Pie is a family favorite of ours!
• Susan from Learning and Yearning makes her Maple Pecan Pie with maple syrup instead of refined sugar and corn syrup!
• Living Beyond Allergies shared this easy and delicious pumpkin pie that is gluten free and vegan! Silky, rich, and packed full of flavor, this homemade pie tastes amazing! Perfect for holidays or anytime you want a slice of cozy comfort.
• I have seen a lot of pumpkin pies but never one like this one from In the Kitch! Add an unexpected spin to a holiday classic with this recipe for crystal clear pumpkin pie! This transparent pie is just as simple to prepare as a traditional pumpkin pie, but it will add an element of surprise and wonder to your dish.
• My friend, Scarlet from Family Focus Blog shares her Crustless Pumpkin Pie recipe which is gluten free.
• This Pumpkin Oreo Cream Cheese Pie from Sweet ReciPEAS is made with pumpkin and cream cheese and topped with an Oreo cream cheese swirl.

2 Thanksgiving Cookie Recipes

• These delicious but easy Thanksgiving sour cream sugar cookies with a cream cheese frosting from Saving Talents are light and fluffy, and they are are perfect for cutting into fun shapes with cookie cutters!
• How adorable are these Turkey Sugar Cookies from Finding Zest?

6 Thanksgiving Cheesecakes, Cakes, Cake Pops and Cupcakes

• If you love chocolate and peanut butter together, you will love my Peanut Butter Cup Cake. 
• Oh my goodness! My Chocolate Chunk Peanut Butter Cheesecake recipe from The Cheesecake Bible is amazing!
• These chocolate cupcakes from The Sunny Kitchen are decorated to look like adorable Thanksgiving turkeys!
• This cake mix free easy Pumpkin Crunch Cake from Thrifty Frugal Mom, combines a soft pumpkin custard bottom with a delightfully delicious crunchy topping to create a totally addictive dessert!
• These Turkey Cake Pops from Emily Fabulous are so easy to make and will be a hit on your Thanksgiving table. These cute, bite-sized treats are the perfect addition to your holiday celebration and fun for all ages.
• These Sweet Potato Cupcakes from Broken Oven Baking are the perfect treat if you’re looking for a tasty and elegant looking dessert! They’re moist and filled with warm spices.

3 Thanksgiving Trifles

• My Peanut Butter Cup Trifle is easy to make and is always a hit at whatever celebration I bring it to.
• This show-stopping easy tiramisu trifle from The Heirloom Pantry showcases the warm fall flavors of coffee, pumpkin spice, and cinnamon sugar. 
• Layers of rich pumpkin cheesecake, real whipped cream and graham cracker crumbs combine to create this delicious, fun no-bake Pumpkin Cheesecake Trifle from Thrifty Frugal Mom.

2 Bread Pudding Recipes for Thanksgiving

• Bread pudding is a traditional holiday dessert in our family. My Eggnog Bread Pudding with Vanilla Sauce just freshens the tradition up a bit.
• The Spice Train gives us this maple pecan bread pudding is made with challah bread, infused with maple and vanilla flavors and drizzled with maple cream sauce.

5 Dessert Bars

• My Caramel Butter Bars aren’t too sweet and they pair well with tea, coffee, or hot cocoa so they are a great little treat.
• My Gingerbread Jumble Bars are the best of both worlds, soft gingerbread bar cookies with white chocolate chips and M&M candies mixed in.
• These cute Thanksgiving Turkey Brownies from Two Kids and a Coupon are a perfect treat for to make for your Thanksgiving feast. 
• My Vegan Minimalist shares the best vegan chocolate swirl pumpkin brownie you can whip together in just 45 minutes. 
• This Pumpkin Gingerbread from From Valerie’s Kitchen is loaded with molasses, ginger, and cinnamon and is topped with a Maple Pecan Icing.

I hope you enjoy all of these Thanksgiving Dessert recipes recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Yes, this recipe is something kids can make, with a little adult help. The kids will need help cutting the apple and of course, using the oven but they get to assemble the hand pies and later eat them! This simple recipe makes 8 hand pies but this recipe is easily doubled, tripled, or more depending on the size of your gathering.

Caramel Apple Hand Pies Recipe

Caramel Apple Hand Pies Ingredients

• 1 Granny Smith Apple
• 1 8 count tube of refrigerator Crescent Rolls
• 1 bag Kraft Premium Caramel Bits
• 1 TBS butter
• 1 TBD granulated sugar
• 1/2 tsp ground cinnamon

Instructions

• Preheat oven to 375° F.
• Line a cookie sheet with parchment paper and set aside.
• Peel the skin off the apple.
• Use an apple cutter/corer to cut the apple into 8 slices and remove the core.
• Unroll the crescent roll dough and place 4 of the triangles on the prepared cookie sheet.
• Place an apple slice just below the top of the wide edge of the triangle.

• Place 6 Caramel Bits above the apple slice and 6 below. Slightly press them into the dough so they don’t fall out.
• Roll the triangle up from the wide end towards the thin end. Pinch the dough so that the apple and caramel are sealed inside.
• Place the 4 rolled hand pies 1″ apart at one end of the cookie sheet and repeat the steps with the other 4 triangles.
• Melt the butter in the microwave. Then brush on the top of each hand pie.
• In a small bowl, mix together the sugar and the cinnamon. Then sprinkle the mixture onto the hand pies.

• Bake for 15-18 minutes, until golden brown.
• Allow to cool a bit before eating.

Print

Caramel Apple Hand Pies

Perfect for fall, these Caramel Apple Hand Pies are delicious yet so simple to make the kids will have fun helping.

Course Dessert

Cuisine American

Keyword apple, caramel, hand pie

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 8 servings

Author cindy

Ingredients

• 1 Granny Smith Apple
• 1 8 count tube of refrigerator Crescent Rolls
• 1 bag Kraft Premium Caramel Bits
• 1 TBS butter
• 1 TBD granulated sugar
• 1/2 tsp ground cinnamon

Instructions

• Preheat oven to 375° F.
• Line a cookie sheet with parchment paper and set aside.
• Peel the skin off the apple.
• Use an apple Cutter/corer to cut the apple into 8 slices and remove the core.
• Unroll the crescent roll dough and place 4 of the triangles on the prepared cookie sheet.
• Place an apple slice just below the top of the wide edge of the triangle.
• Place 6 Caramel Bits above the apple slice and 6 below. Slightly press them into the dough so they don't fall out.
• Roll the triangle up from the wide end towards the thin end. Pinch the dough so that the apple and caramel are sealed inside.
• Place the 4 rolled hand pies 1" apart at one end of the cookie sheet and repeat the steps with the other 4 triangles.
• Melt the butter in the microwave. Then brush on the top of each hand pie.
• In a small bowl, mix together the sugar and the cinnamon. Then sprinkle the mixture onto the hand pies.
• Bake for 15-18 minutes, until golden brown.
• Allow to cool a bit before eating.

Other Apple Recipes You Might Like:

• Apple Pie Cupcakes
• Crockpot Apple Cobbler
• 10 Fall Apple Recipes
• 27 Apple Cakes and Pies
• 11 Apple Crisps
• Caramel Apple Streusel Pies
• Cinnamon Apple Coffee Cake
• Apple Toffee Blondies
• 23 Fall Apple Recipes

I hope you enjoy this Caramel Apple Hand Pies recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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I decided to start off with fruit bundt cakes since that category had the most entries. If you like, lemons, blueberries, oranges, bananas, or other fruits, I’m sure you’ll find a few new recipes to try out. I didn’t include apples in this category because I have a whole category for autumn recipes that has apples, pumpkins and other fall flavors.

Lemon Bundt Cake Recipes

• This Cream Filled Lemon Bundt Cake from Call Me PMC has a buttery, light lemon flavored cake with a lemon cream cheese filling.
• Attachment Mummy shared this Lemon Poppy Seed Easter Bundt Cake that’s decorated with Easter candies and lemon icing.
• This Lemon Bundt Cake from Shugary Sweets is also known as an Italian Lemon Cream Cake.
• Looking for a Gluten Free, Vegan Lemon Blueberry Bundt Cake? Rhian’s Recipes has a delicious recipe for you to try.
• The View from Great Island shares Mary Berry’s Lemon Drizzle Cake which has a distinctively crunchy lemon glaze.
• The Blueberry Lemon Pound Cake from Catholic Icing has a religious meaning as well as being delicious.
• Bintu from Recipes from a Pantry calls her Lemon Lavender Bundt Cake her Make Everything Better Cake because it is to delicious.
• The Walnut Meyer Lemon Bundt Cake from Mom Foodie is all about using the best ingredients available for this holiday cake.
• Vegan Dollhouse used beautiful candied lemons to decorate her Vegan Lemon Bundt Cake.

Banana Bundt Cakes

• My Banana Caramel Bundt Poke Cake was a huge hit at church. The moist banana cake pairs well with the homemade caramel sauce for a delicious bite.
• The Banana Coconut Bundt Cake from Christina’s Cucina reminds me of a cake that was served to us on our missions trip to the Dominican Republic many years ago.
• Love the combination of banana and walnuts? This Banana Bundt Cake with Cream Cheese Glaze and Walnuts from Whispered Inspirations might be just what you are looking for,
• Just thinking of the combination of bananas and Nutella, a favorite waffle topping of mine, makes me want to bake this Banana Nutella Swirl Bundt Cake with Coffee Icing from Christina’s Cucina.

Blueberries, Oranges, Grapefruit and More

• The Blueberry Bundt Cake from Two Kids and a Coupon comes together fairly quickly and is great for breakfast!
• Enjoy breakfast from scratch in about an hour with this Blueberry Bundt Cake from Baking Beauty.
• Perfect for Christmas, this Gluten Free, Vegan Fruitcake from Strength and Sunshine will look beautiful on your holiday table.
• Maybe you are looking for a tropical spin to your Christmas fruit cake. A Mummy Too has the perfect Tropical Fruit Christmas Cake for you.
• I need to try my spin on this Grapefruit Vanilla Cake from In the Kitch because it sounds delicious.
• My Orange Pound Cake is delicious. I want to warn you though, don’t try to make it if you don’t have a stand mixer. your arm might fall off!
• It takes just 8 simple ingredients to make this Orange Juice Cake from Little Sunny Kitchen.
• The Orange Bundt Cake from Call Me PMC is tender with a wonderful citrus flavor. It has a ribbon of orange zest filled sweetened cream cheese running through it making it a moist and delicious recipe.
• Where is My Spoon shares her Strawberry Rhubarb Bundt Cake with Greek Yogurt recipe.

The post 22 Fruit Bundt Cake Recipes appeared first on The Mom Maven.

Shortcut Desserts offers advice on such topics as choosing proper mixers, pie pans, rolling pins, and cookie sheets. Plus, simple baking tricks demonstrate the best ways to measure butter, flour, sugar, and sticky syrups, so recipes turn out right every time. Finally, Shortcut Desserts reviews the best store-bought mixes and pie crusts to shorten prep time even more.

Recipes such as Chocolate Raspberry Cream Cake (pg. 12) and Vanilla Crème Brûlée (pg. 69) will satisfy your craving for a rich treat, while updated classics like Grilled Angel Food Cake (pg. 26) and Shortbread Tiramisù (pg. 73) are sure to impress hungry dinner guests. You can even get the kids involved with creative recipes like Grasshopper Cake (pg. 28), Cheesecake Lollipops (pg. 89), and Banana & Chocolate Pizza (pg. 45). Go ahead, indulge there are lots of easy recipes in here!

I chose to make the Cheesecake Lollipops for Thanksgiving and they were a big hit. They don’t look nearly as pretty as the ones in the magazine but they tasted delish! Word of warning…don’t just read the ingredients and prep time when deciding what to make. I did that and really created a mess for myself. The recipe says “30 minutes plus chilling and freezing” so I started making them at 8pm the night before Thanksgiving. Once I started making the lollipops I read at the end of step one, “refrigerate at least one hour”, then at the end of step two “freeze until firm, about 2 to 3 hours”! YIKES! Then it got worse…the end of step four states, “freeze at least 2 more hours or until serving time”. That is a minimum of 5-6 hours in the freezer and fridge. I ended up leaving them in the freezer overnight after step 2, got up at 6:30am to complete steps 3-4 and then freezing them until we left for my mom’s house at 10am and then putting them in her freezer until it was time to eat them. Lesson learned: Read the ENTIRE recipe before planning to make anything!

Shortcut Desserts

Cheesecake Lollipops

Total time: 30 minutes plus chilling and freezing (5-6 hours)

Makes 30 lollipops

1 cup cold low fat (1%) milk (I used 2%)

1 package (11.1 oz) no-bake cheesecake mix (without crust packet)

1 cup finely crushed chocolate wafrs or chocolate sandwich cookies

1 package (12 oz) chocolate chips

2 tsp vegetable shortening

Garnishes, sprinkles, crushed nuts, and/or mini chocolate chips

1. To large bowl, add milk and cheesecake mix. With electric mixer on low speed, beat until combined. Increase speed to medium and beat until thick, about 3 minutes. Stir in crushed cookies. Cover bowl and refrigerate at least 1 hour.
2. Line baking sheet with parchment. With moistened hands, roll cheesecake mixture by tablespoonful into 30 balls and place on prepared baking sheet. Insert wooden stick into each ball. Freeze until firm, about 2 to 3 hours.
3. In small saucepan on low, melt chocolate chips and shortening, stirring until smooth. Spread out sprinkles, nuts and other garnishes on parchment.
4. Remove pops from freezer. Carefully dip each pop into melted chocolate, turning to coat, then roll it in your choice of garnishes and return to baking sheet. Freeze at least 2 more hours, or until serving time.

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The book starts with an introduction about how Dreamcakes Bakery got started. Then there is Cupcakes 101 which covers basic baking terminology and the tools of the trade…I need some new cupcake pans and a few ice cream scoops! Next come the delicious cupcake recipes broken down by season. I’ll share just a few of the delicious cupcake names: Over the Moon-a white cupcake with blue vanilla bean frosting, Caramel Mocha Sea Salt-chocolate cupcake with mocha frosting and caramel drizzle, Mocha Latte-mocha cake, vanilla frosting, chocolate ganache and caramel drizzle, Mojito Cupcakes-white cupcakes with a mojito glaze, Peanut Butter Cup-chocolate cupcake filled with chocolate ganache and topped with peanut butter frosting Yum! Each recipe also comes with a “Flip It!” idea. This is a simple way to modify the cupcake recipe to make something new!

I chose to make the Orange Cream Dream cupcakes for Father’s Day this year. I am usually a mix girl but I made everything from scratch with the help of my 16yo son. We made the white cupcakes and orange frosting-using several ingredients I’ve never used before and they were delicious! The cupcake was moist and light and the frosting was a tangy orange. (I couldn’t find orange flavoring so I used orange extract and I had to add a lot more than was called for to get the desired taste.)  My cupcake may not look as pretty as the ones in the book, but it sure did taste good! Now I’m trying to decide which one to make for 4th of July!

Do you like cupcakes? What is your favorite kind? Leave me a comment and let me know.

Disclosure: I received a copy of the book for the purpose of the review. All opinions are 100% mine.

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I got the hamburger cupcake sleeves for my review so last Friday I set out to make my most creative cupcakes ever. I baked up a batch of cupcakes, made buttercream frosting from scratch and then when I followed the guide on how to make light brown frosting…I ran into trouble. I was out of yellow food coloring! The recipe called for yellow, blue and red and I had no yellow-and no car to go get yellow! I put everything away to try again on Saturday.

I still had no car Saturday (the joys of having a teenage driver in the house) so I sent hubby to the store to pick up yellow food coloring. I am used to liquid or paste food coloring…he found gel, hmmm. The gel was easy to work with but it had a totally different recipe for how to make light brown food coloring. Since I had already added the red and blue on Friday, I just kept adding yellow to my current concoction  to try to get it hamburg bun colored! After using the entire tube of yellow gel (note to self you are still out of yellow food coloring) I got as close as I was going to get. I frosted the cupcakes, let them chill in the fridge for 10 minutes then I wrapped them and topped them with large sugar crystals to look like sesame seeds and here is my final product.

Not bad if I do say so myself! Roundabouts Cupcake Sleeves come in over 70 designs and prices start at $8.99 a dozen. You can choose from baby bottles, gumball machines, sushi, basketballs and many more! These are a great, easy way to make themed cupcakes for a birthday party, baby shower or even a Super Bowl party.

The Giveaway: The winner can choose 1 set of any of the 70+ cupcake sleeve designs.

Mandatory 1st Entry: Visit Roundabouts Cupcake Sleeves website and look around, then come back here and leave me a comment letting me know which sleeve you would like to win AND what occasion you would use it for.

Bonus Entries: Leave a separate comment for each entry.

• Like Roundabout Cupcake Sleeves on Facebook AND write on their wall that TheMomMaven.com sent you
• Follow @RoundaboutWraps and @MomMaven on Twitter
• Tweet this “I want to make cool cupcakes with @roundaboutwraps from @mommaven #win http://bit.ly/dVvSiG  “ (you may do this 2x a day)
• Like this post on Facebook using the button at the bottom of this post
• Blog subscribers, GFC friends, Networked Blogs followers and Facebook Likers each get 1 entry

Giveaway is for US residents only. The winner will be chosen by Random.org at 9pm on 2/15/11.

I received one or more of the products mentioned above for free using Tomoson.com. Regardless, I only recommend products or services I use personally and believe will be good for my readers. I am disclosing this in accordance with the Federal Trade Commissions 16 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising. Tomoson Product review & giveaway Disclosure.

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This versatile easy recipe is perfect for your Easter dessert and enables you to entertain on a shoestring. Store-bought sweets can be expensive, and economic times call for easy and budget-friendly ideas.

For more recipes, log onto www.duncanhines.com.

“HELLO CUPCAKE!” EASTER EGGS

Created by the authors of the popular cupcake decorating book Hello Cupcake!. This is a fun Easter project to make with the kids or with your baking friends. All it takes are easy-to-find ingredients, fun food dye colors and delicious frosting. Easter Egg Cupcakes aren’t hard to make — but they’re sure to impress as gifts, or to decorate your holiday table.

Print

Easter Egg Cupcakes

Author cindy

Ingredients

• 12 unfrosted Moist Deluxe Devil’s Food Cake Mix cupcakes baked in white paper liners
• 12 honey graham crackers
• 2 cans 16 ounces Creamy Homestyle Classic Vanilla Frosting
• Green yellow, orange, blue, purple, and pink food coloring
• 2 tablespoons each mini and regular white pink, green, and blue decorations

Instructions

• Tint 2 cups of the frosting light green. Spoon 1 1/2 cups of the light green frosting into a zippered plastic bag. Tint 1/2 cup each of vanilla frosting pink, light blue, light purple, orange, and yellow. Spoon 2 tablespoons each into zippered plastic bags. Press out the excess air in each of the bags, seal, and set aside.
• Using a serrated knife, trim the graham crackers into an egg shape 3 1/2 inches long and 2 1/2 inches wide. Snip a small corner (1/4 inch) from the bag with the 1 1/2 cups of green frosting and pipe a small dollop on top of each cupcake and place a graham cracker on top, pressing down to secure. The cracker will hang over the edge of the cupcake. Freeze the cupcakes for 10 to 15 minutes to set.
• Place the remaining 1/2 cup of each tinted frosting into a separate microwavable bowl. Working with one color at a time, microwave the frosting, stirring frequently, until it is the texture of lightly whipped cream, 20 to 30 seconds. Holding a chilled cupcake by the paper liner dip the graham cracker into the melted frosting to coat, turn right side up and let stand. Continue with all of the cupcakes and graham crackers making two eggs of each color.
• Snip very small corners (1/8 inch) from the bags with the 2 tablespoons of frosting. Pipe decorative dots, lines, and dashes on top of the frosting-coated crackers. Using the bag with the 1 1/2 cups of light green frosting, pipe dots of frosting around base of each egg always pulling the peak away from the egg (be sure to cover any exposed cupcake).
• While the frosting is still wet add candy decors to create decorative patterns.

The post Easy Recipes-Sweet Treats for your Easter Celebration appeared first on The Mom Maven.

Ron took the boys to Tampa for the Motor Trend International Car Show and I started baking. I love to bake. I don’t bake that often because I have a VERY small galley kitchen with hardly any counter space. I can get claustrophobic even when I am alone in the kitchen!

The cupcakes look ok and taste delicious. I thought I’d share a few tidbits I learned while making these today.

• Check out all of your supplies before you start. I am sure I own at least 2 cupcake pans but I could only locate 1 so I had to bake 2 separate batches.
• My 18 yr old Black & Decker Hand Mixer was no match for 16oz of Marshmallow Fluff. The motor in my mixer burned up! Maybe now I can get the stand mixer I have been wanting-but have no place to store.
• An extra pair of hands would come in handy while trying to get the marshmallow topping into the pastry bag.
• Don’t fill the pastry bag too full. The marshmallow topping easily escapes from the top and oozes all over you.
• You do reach a point where being covered in marshmallow no longer bothers you. You can just clean it all up later
• Thankfully, I was home alone or their would be multiple photographs of me covered in marshmallow.

I had a lot of fun today and hopefully, the cupcakes will be a huge hit tonight. Have you tried this recipe? What did you think? Any input on what kind of mixer I should get to replace the one that dies today? Christmas baking season is right around the corner so I need to find something soon.

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