A Delicious Make Ahead Thanksgiving Dessert

Easy Thanksgiving Dessert|Frankly Entertaining

I love Thanksgiving. When you’re all about the food, Thanksgiving is pretty much the highlight of your year. In my personal opinion the more food the better, but there’s only so much you can do in one morning. Make ahead dishes are the key to success. Thanksgiving has all the deliciousness of Christmas, but without all the stress. It’s only one day, there aren’t gifts to wrap, and a large part of the day is devoted to football. The key is how much you can get done ahead of time. The deciding factor is organization. One of my top kitchen organization secrets are food storage bags. Hefty makes all sizes, but for meal prep, my go to size is 1 gallon. I use these all year for cookie dough, spaghetti sauce, extra veggies from the produce co-op, etc. For a big event meal though, the Hefty Gallon Freezer Bags are perfect for organizing the whole meal. I pre-make whatever I can so that I can have that much less work to do on the day of. Hefty Storage Bags | Frankly Entertaining You can make rolls, cranberry sauce, and all kinds of desserts well in advance. You just have to wrap it up and freeze it. When you’re ready, pull your prep work out of the freezer, let thaw and re-heat if necessary. My favorite thing to make is definitely dessert. It’s a logistical issue though when the oven is devoted to the turkey for so many hours. By making dessert early you cut down on stress and you make the timing easy. Inverness Gingerbread | Frankly Entertaining Thanksgiving marks the official beginning of the holiday season, and I’ll take any excuse to make my house smell like gingerbread! I found the original recipe for Inverness Gingerbread in an old church cookbook. This is a dense cake and it’s not overly sweet. You can serve it with whipped cream or and orange cream sauce to lighten it up a bit. I think this is best served warm, and you can just pop it in the microwave for a minute once it’s thawed. Once you bake the cakes, just put them in a Hefty gallon sized bag and drop it in the freezer. The bags work equally well to store and freeze your turkey leftovers! Gingerbread Cake| Frankly Entertaining

You can get more Thanksgiving Tips  for Kids here.

You can get more Thanksgiving Storing and Freezing Tips here.

 

Hefty Thanksgiving Guide | Frankly Entertaining

Inverness Gingerbread

Ingredients:

  • 3 c. flour
  • 1 c. butter
  • 1 c. whipping cream
  • 1 c. finely ground oatmeal
  • 1 c. molasses
  • 1 tsp. ground ginger
  • 1 tsp baking soda
  • zest from 1 lemon
  • 1/4 c. sugar

Instructions:

  1. Cream the butter, lemon zest and sugar.
  2. In a separate bowl combine oatmeal, ginger and soda.
  3. Alternate adding the flour and cream to the butter mixture.
  4. Stir in the molasses and mix until you get a light dough.
  5. Bake in two well greased 9″ tins at 350° for 45 minutes.

 

A Delicious Make Ahead Thanksgiving Dessert
Author: 
Recipe type: Thanksgiving Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Inverness Gingerbread
Ingredients
  • 3 c. flour
  • 1 c. butter
  • 1 c. whipping cream
  • 1 c. finely ground oatmeal
  • 1 c. molasses
  • 1 tsp. ground ginger
  • 1 tsp baking soda
  • zest from 1 lemon
  • ¼ c. sugar
Instructions
  1. Cream the butter, lemon zest and sugar.
  2. In a separate bowl combine oatmeal, ginger and soda.
  3. Alternate adding the flour and cream to the butter mixture.
  4. Stir in the molasses and mix until you get a light dough.
  5. Bake in two well greased 9" tins at 350° for 45 minutes.

French Fridays with Dorie: Tiger Cakes

Tiger Cakes | Frankly Entertaining

It’s been a few weeks since my last Dorie post and I’m glad that today’s recipe was simple. It let me ease back into things! This recipe came together very quickly (how quickly? it took me longer to style the image than it did to make the batter!). Tiger cakes get their name from the stripes that the chocolate makes in the little cake. Dorie’s version calls for almond flour, but I didn’t have any in the pantry, so I ended up using hazelnut flour instead. The cakes ended up with a slight Nutella flavor, but 5/6 kids loved it! I preferred the ones without the chocolate ganache, the extra chocolate made it a little too rich for me. What I really loved though was how the cake tops had a little caramelized crunch to them. Tiger Cakes are made in mini muffin tins which makes them the perfect size for an after school snack.

Tiger Cakes | Frankly Entertaining

Fall is in full swing in Alaska. The days are getting a lot shorter, and the leaves are falling off the trees. The crispness in the air is amazing, and I’m loving the change in seasons. I may not feel this way in a couple of months, but right now, Alaska is amazing, and these little cakes would be perfect dipped in hot chocolate on a chilly morning.

Tiger Cakes | Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

 

Tuesdays with Dorie: Bubble Eclairs

Bubble Eclairs|Frankly Entertaining

Here’s a little something you probably don’t know about me: cream puffs were the first “fancy food” that I learned how to make. To this day, I still love making cream puff pastry and using it for both sweet and savory dishes. Dorie mentions that people either love or hate the custard-y inside of the just cooked dough, and I’m definitely on the love side. I could eat a whole batch of these without ever adding any filling!

Bubble Eclairs|Frankly Entertaining

I was excited to try the variation with the pearl sugar and whipped cream. The Bubble part of the éclair is basically just attaching three cream puffs together and then filling them with whipped cream, ice cream or pastry cream. I decided to use some of my leftover strawberry rhubarb preserves to make a flavored whipped cream.

Bubble Eclairs|Frankly Entertaining

If I make these again I’ll definitely make the bubbles a little bigger. I made the eclairs a little too small to hold the whipped cream, so they were a little messy. I did love using the pearl sugar. It added sweetness and crunch. I’m sure I’ll be making this pastry dough again and again, and I’m sure I’ll be using Pearl Sugar again.

Bubble Eclairs|Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

Tuesdays With Dorie: Cherry Crumb Tart

Cherry Crumble Tart|Frankly Entertaining

I started out this recipe wishing it had been a couple of weeks ago when cherries were on sale, but I work with what I have! I love cherries, and so I was excited to make this week’s recipe. It also gave me another chance to use my fancy rectangular tart pan! I even happened to have an unopened package of hazelnut flour on hand, so I was all set.

Cherry Crumble Tart|Frankly Entertaining

This was another winner at my house! The flavors were a little more grown up, so I don’t think all the kids appreciated this dessert as much as the adults did, but that’s alright, because it just means more for me! I love making Dorie’s sweet dough recipe. It comes together easily, and I love a dough that I can press into the pan.

The hazelnut filling was a nice change from the typical almond filling, but I don’t know that it’s what I would always use. The crumble topping was perfect and it fit with the cherries perfectly. Cherry season is in full swing, and this tart is the perfect way to show off these tiny red jewels!

Cherry Crumble Tart|Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

Rice Pudding and Rhubarb Napoleons

 

Rice Pudding & Rhubarb Napoleons|Frankly Entertaining

I was pretty excited to get to work with Kozy Shack® on their Summer of Pudding campaign, and I really wanted to create something different. I thought about doing a version of a Boston Cream Pie, or some kind of trifle, but in the end I decided on a Strawberry Rhubarb Napoleon. The rice pudding acts like the custard, but with a bit more texture and flavor.

 

Rice Pudding & Rhubarb Napoleons|Frankly Entertaining

One of the pluses of living in Alaska is the abundance of rhubarb. It reminds me a little of being back in Nova Scotia. I have so many memories that involve my grandmother and huge stalks of rhubarb, and it’s been fun to relive those a little bit here. Apparently rhubarb acts as a bit of a moose deterrent, so almost everyone in my neighborhood uses it in their landscaping. It’s pretty great to go out to the front yard and pick rhubarb whenever I feel like it! In fact, we have so much rhubarb that my freezer is full of it, and I always have some rhubarb concoction on hand!

Kozy Shack Rice Pudding

The homemade strawberry rhubarb filling seemed like the perfect balance to the delicious Rice Pudding. Kozy Shack® Rice Pudding is full of wholesome ingredients like  milk, eggs, sugar and rice. This almost seems like a dressed up version of strawberry shortcake, or berries and cream! This is a great make ahead dessert because you can prepare all of the elements ahead of time, and then assemble when you’re ready. This is also very kid friendly. My 9 year old put together everyone’s desserts with no problem at all. As far as preparation goes, it couldn’t get much simpler: one package of puff pastry, Kozy Shack® rice pudding, strawberry rhubarb mixture, and some whipped cream.

Sunday is National Rice Pudding Day (you know that’s a total thing!), and there’s no better way to celebrate than by making yourself some delicious Rhubarb and Rice Pudding Napoleons!

Make sure your following Kozy Shack® on Instagram and Facebook!

Rice Pudding & Rhubarb Napoleons|Frankly Entertaining

Rice Pudding and Rhubarb Napoleons

Ingredients:

  • 22 oz container  Kozy Shack® Rice Pudding
  • 1 pckg. frozen puff pastry dough, thawed
  • 1 egg, beaten
  • granulated sugar
  • strawberry rhubarb pie filling (you can use canned, but we used this homemade recipe)
  • whipped cream

Instructions:

  1. Roll out the puff pastry dough, and cut into 16 equal rectangles.
  2. Using a pastry brush, brush all the rectangles with egg wash.
  3. Sprinkle sugar over the rectangles.
  4. Bake the puff pastry rectangles according to package directions (about 15 minutes).
  5. Let the pastry cool.
  6. To assemble the Napoleons, place one pastry triangle on a plate and top with 2 Tbsp of Kozy Shack® Rice Pudding. Add 2 Tbsp of the pie filling to the pudding, and then top with another pastry triangle. Serve with a dollop of whipped cream.

 

Rice Pudding and Rhubarb Napoleons
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Rice Pudding and Rhubarb Napoleons
Ingredients
  • 22 oz container  Kozy Shack® Rice Pudding
  • 1 pckg. frozen puff pastry dough, thawed
  • 1 egg, beaten
  • granulated sugar
  • strawberry rhubarb pie filling (you can use canned, but we used this
  • homemade recipe
  • )
  • whipped cream
Instructions
  1. Roll out the puff pastry dough, and cut into 16 equal rectangles.
  2. Using a pastry brush, brush all the rectangles with egg wash.
  3. Sprinkle sugar over the rectangles.
  4. Bake the puff pastry rectangles according to package directions (about 15 minutes).
  5. Let the pastry cool.
  6. To assemble the Napoleons, place one pastry triangle on a plate and top with 2 Tbsp of Kozy Shack® Rice Pudding. Add 2 Tbsp of the pie filling to the pudding, and then top with another pastry triangle. Serve with a dollop of whipped cream.

Tuesdays with Dorie: Vanilla Mango Panna Cotta

Vanilla Mango Panna Cotta from Baking Chez Moi

I feel like I should write something about not crying over spilled milk since I poured half the milk mixture onto the floor while I was trying to get it into the glass jars! That’ll teach me … I don’t know what it will teach me, but I’m sure it will teach me something!

This is a perfect Summer dessert. It can be made ahead of time, it’s cool and refreshing, and it doesn’t heat up the house (if you’re in one of those weird locales that is actually hot during the Summer!).

Doug loves Mango, so this was a winner before I even made it! My panna cotta didn’t come out as white and vibrant as the one in the book, but I’m going to assume it has something to do with the vanilla, or maybe I cooked the milk a little too long. I didn’t use the vanilla bean, but I used the next best thing, which is the Nielsen Massey Pure Vanilla Bean Paste. It’s one of my all time favorite shortcuts! Although, since reading Dorie’s blurb about vanilla beans, I’m a little obsessed with vanilla sugared toast! I also used honey straight from my cousin’s hives in Oregon to sweeten the puree. For the jars, I used my Weck Tulip canning jars. If you want to buy these (and why wouldn’t you), pay attention to the size. Otherwise, you might end up with both mini jars, and 1 Liter jars. I’m not saying that happened to me, but I’m not saying it didn’t happen to me!

Enough about everything I used. Can I just say that the texture on this is amazing! I already have visions of using it with strawberry rhubarb from my freezer, or even a cranberry puree for a light after Thanksgiving dessert. I’m excited about this one! I feel like a bit of a broken record, but until I’m disappointed by one of these Baking Chez Moi recipes I’m going to have to keep spreading the love!

Vanilla Mango Panna Cotta|Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

Simple Tapioca Pudding Tartelettes

Until recently my experience with tapioca pudding had been pretty limited. Lately though, I’ve been using tapioca and experimenting with different ways to serve it. One of the great things about tapioca is that it’s the perfect blank canvas for any number of toppings. I think it would make an amazing trifle, and parfaits would be a simple and delicious Summer treat.

Tapioca Tartelettes|Frankly Entertaining

For my latest tapioca experiment I decided to make Tapioca Pudding Tartelettes. I made a simple shortbread crust, but if you want to go extra simple you can also use a premade pie crust or a roll of sugar cookie dough. The great thing about this recipe is how quickly it comes together. Even making the dough from scratch, the whole thing tales than a half an hour of hands on time. I used Kozy Shack Tapioca Pudding for the filling and blueberries for the topping. You can also prepare all of the elements ahead of time and then assemble right before you’re ready to eat.

Tapioca Tartelettes|Frankly Entertaining

Summer is a perfect time for easy and casual get togethers. I don’t know why, but for some reason visitors prefer to come to Alaska in the Summer, and this Summer will be no exception for us. We are eagerly anticipating the arrival of friends and family next month, and we’re looking for ways to entertain while still being able to spend most of our time with our guests, instead of in the kitchen.

Kozy Shack Tapioca Pudding

I used the tub of Kozy Shack Tapioca Pudding, but if you want this to be even simpler, you can use the individual cups and top them with cookie bits and fruit. You’ll get a very similar texture and taste with about 60 seconds worth of effort!

Tapioca Tartelettes

Tapioca Pudding Tartelettes

Ingredients:

  • Kozy Shack Tapioca Pudding
  • 1/2 c. butter, cut into chunks
  • 1/3 c. confectioner’s sugar
  • 1 1/2 c. flour
  • 1 egg yolk
  • In season fresh fruit or fruit topping. I used fresh blueberries and this blueberry topping.

Instructions:

  1. To make the shortbread dough, combine butter, sugar and flour in a food processor and pulse until the mixture resembles a heavy crumb.
  2. Add the egg yolk and mix until the dough comes together.
  3. Divide the dough into 24 even pieces and then place each piece into the openings of a mini muffin pan. Tamp down each piece of dough, creating the tartelette shell.
  4. Bake in a 350º oven for 10-12 minutes.
  5. Let the shells cool and remove from the muffin tin.
  6. Fill the shells with the tapioca pudding and top with the fruit.

 

Kozy Shack is celebrating the Summer of Pudding on their Facebook and Instagram pages. Make sure to follow them!

 

 

5.0 from 1 reviews
Simple Tapioca Pudding Tartelettes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Tapioca Pudding Tartelettes
Ingredients
  • Kozy Shack
  • Tapioca Pudding
  • ½ c. butter, cut into chunks
  • ⅓ c. confectioner's sugar
  • 1½ c. flour
  • 1 egg yolk
  • In season fresh fruit or fruit topping. I used fresh blueberries and this
  • blueberry topping
  • .
Instructions
  1. To make the shortbread dough, combine butter, sugar and flour in a food processor and pulse until the mixture resembles a heavy crumb.
  2. Add the egg yolk and mix until the dough comes together.
  3. Divide the dough into 24 even pieces and then place each piece into the openings of a mini muffin pan. Tamp down each piece of dough, creating the tartelette shell.
  4. Bake in a 350º oven for 10-12 minutes.
  5. Let the shells cool and remove from the muffin tin.
  6. Fill the shells with the tapioca pudding and top with the fruit.

Tuesdays with Dorie: Strawberry Shortcakes, Franco-American Style

Strawberry Shortcake|Frankly Entertaining

I was so excited for this week’s recipe because it gave me a chance to make something that completely intimidated me. Lady Fingers seem so delicate and seem like something that would take way more work than I’d be willing to put in, but I was wrong. This recipe actually came together fairly simply. Although the lady fingers take a few bowls to put together, they’re not hard, and they’re not especially time consuming. There was more than enough batter to make the six servings, plus I made about 8 other traditionally shaped cookies.

I was a little skeptical after the cookies baked because they weren’t as sweet as I thought I’d like, but when I added the strawberries and whipped cream, the whole thing was amazing! My kids have been snacking on the leftover cookies, but I think I prefer the whole dessert to just the cookies!

Strawberry Shortcake

I went the simple route and just made these with strawberries and sugar instead of the roasted strawberries. I think this would also be amazing with blueberries, or some strawberry with rhubarb. I think a DIY shortcake table would be the perfect thing for a 4th of July (or Canada Day) celebration! If you had various fillings on the table it would be a perfect color palette. hmm…Putting my thinking cap on!

Strawberry Shortcake|Frankly Entertaining

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi , by Dorie Greenspan, and join us! Feel free to follow along with everyone else here.

Tuesdays With Dorie: Chocolate-Cherry Brownies

TWD: Chocolate Cherry Brownies | Frankly Entertaining

I’d been seeing people’s sneak peeks of their brownies all week, and so I was really excited for this recipe. I love a good brownie, and this recipe makes my favorite kind: dense, chewy and in no need of frosting. I’ve never been a huge fan of cake brownies (with the exception of the mint chocolate brownies that my nan made). I never use a hand mixer when I make brownies I because don’t want to add any more air to the batter than is absolutely necessary!

Dorie’s brownies are probably the densest I’ve ever eaten, to the point where I wondered if they were baked all the way through (29 minutes didn’t seem long enough for an 8 x 8 pan). I actually had fresh cherries on hand, but I followed the recipe and cooked the fried cherries in red wine. (side note: I can’t buy wine in the main part of the grocery store here in town, so I have to go to the separate part of the store to purchase it separately and then walk around the grocery store with a brown paper sack. I was so paranoid that I was going to run into someone I know who might think that it was a little too early, and I’m a little too mormon, for that kind of purchase!) Anyway, I’m glad I followed the recipe, because the cherries are amazing! If I had some whipped cream it would almost be like a delectable black forest bite!

Chocolate-Cherry Brownies

The other amazing thing about this recipe: they’re probably the least time consuming brownies that I’ve made from scratch (don’t judge, I sometimes use a mix!). These came together amazingly fast, and to shave off some time I melted the butter and chocolate in the microwave! I basically had the entire batter put together in the time it took to cook off two Tablespoons of wine! This is definitely a recipe that I recommend.

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi. Feel free to follow along with everyone else here.

Tuesdays With Dorie: Limoncello Cupcakes

Limoncello Cupcakes

I’m trying my best to get back on the Tuesdays with Dorie  bandwagon, and at some point I may actually start posting these on time (unless I continue to be foiled by my throttled internet! That’s right, bandwith on your home internet is not unlimited in Alaska. It’s what my kids ask for almost every day!) What do you do with a recipe when you don’t use the main ingredient? Improvise of course! Since I don’t drink, I knew I wouldn’t be dousing my cupcakes with lemon liqueur, I decided I would just go with a lemon simple syrup. It was the right consistency and the right flavor, so I don’t think I really missed too much.

Limoncello Cupcakes

I was a little worried about adding the cardamom, but the flavor was really subtle, and all the kids loved the cupcakes. Instead of using orange marmalade for the filling I used some Italian mandarin cream that I’ve had in the pantry waiting for a special occasion. It may not have been the best choice. The flavor was amazing, but the texture was a little off after it was baked.

Limoncello Cupcakes

All in all, I was very happy with these cupcakes. The texture with the glaze was perfect, and I loved the flavor. Another plus is that these are simple to make. No muss, no fuss, and everyone is happy that there’s dessert!

Alaska

 

In other news, it’s April 14th, and it’s snowing! For the most part, the weather since I’ve been in Alaska has been amazing. It’s not super cold, and the air is always fresh. Sometimes though, you look at pictures of friends swimming outside back in Texas, and you realize just how far away you are!

The Tuesdays with Dorie participants don’t publish the recipes, but you can get your own copy of Baking Chez Moi. Feel free to follow along with everyone else here.

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