The Dessert Table

Can you believe how fast November has gone by? Thanksgiving is here, this Thursday :0

Every year I am in charge of the desserts! This year I wanted to share with you all what I will be making. Most I have made before, be sure to visit my instagram for how everything turns out. 

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Ingredients:
6 cups sliced and peeled apples
1/2 cup sugar 
3/4 teaspoon ground cinnamon
1 Box Betty Crocker Super Moist Yellow cake mix (dry)– I use gluten free
1/2 cup cold butter, cut into cubes
Directions: 
Spray large slow cooker with cooking spray. Add apple slices, sugar and 1/2 teaspoon of the cinnamon; toss. 

In a large bowl, mix dry cake mix and remaining 1/4 teaspoon ground cinnamon. Cut into butty with pastry blender or two knives until size of small peas. Dump on top of apple mixture. Cover; cook on high heat setting for 2 1/2 to 3 hours or until fruit is bubbling and cobbler topping is light golden brown. Serve immediately. 

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Ingredients:

2 (8oz) packages cream cheese, softened

1 (14oz) can sweetened condensed milk

1 tablespoon lemon juice

2 teaspoons vanilla extract

fresh berries

Mint

Directions: 

In a large bowl, cream together the cream cheese, sweetened condensed milk, lemon juice and vanilla extract until fluffy and smooth. Transfer to a piping bag or large food storage bag with the end snipped off. Pipe out a thin layer of cheesecake filling on top of the crust. Sprinkle with fresh berries and top with another layer of cheesecake filling. Finish off with a few more berries and a mint leaf. Cover with plastic wrap and chill in the fridge for at least 30 minutes before serving. Enjoy!

*Note- I had to change this recipe slightly, I like to make the filling put in an individual container, and add crumbled gram cracker on top. I do it this way because I am the only one in my family who is gluten free, in my opinion it taste better with original gram crackers. Of course mine will be gluten free gram crackers. 

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Ingredients:
1 large egg white
1/2 cup sugar
1/4 cup brown sugar, packed
2 teaspoons cinnamon
2 cups raw almonds
1 cup raw pecans
Directions:
Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.
In a small bowl, whisk together egg white and 1 tablespoon water until frothy, about 2 minutes; set aside.
In a medium bowl, combine sugars and cinnamon; set aside.
In a large bowl, combine almonds, pecans and egg white mixture until well combined. Stir in brown sugar mixture until evenly coated.Spread almond mixture onto prepared baking sheet in an even layer.
Place into oven and bake for 25-30 minutes, stirring at halftime.
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Photo via Pinterest

Ingredients:

2 1/2 cups powdered sugar

1 cup unsweetened cocoa powder

1 tablespoon cornstarch

1/2 teaspoon salt

3 eggs

2 teaspoons vanilla extract

1 cup chocolate chips (optional)

Directions: 

Preheat oven to 350 degrees. In a large bowl, whisk together powdered sugar, cocoa powder, cornstarch, and salt until well-blended.

Separate 2 of the eggs, saving whites in a bowl and discarding yolks. Whisk egg whites.

Add remaining egg to egg whites. Whisk well..

Add vanilla to egg mixture. Whisk well.

Add egg mixture to dry ingredients. Mix until blended. The dough should be fairly stiff and seem hard to mix–the eggs will not seem to mix with the dry ingredients at first. Keep mixing. If the dough seems too runny, add a little more powdered sugar and cocoa powder.

Add chocolate chips to dough; mix until blended.

Drop spoonfuls of cookie dough onto 2 cookie sheets lined with parchment paper. Bake at 350 degrees for 12-14 minutes, rotating cookie sheets once during baking.

Remove cookies from oven. Let cool for a few minutes on cookie sheet, then cool completely on wire rack. Makes approximately 2 dozen cookies. (110 calories apiece)

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mypurplescarfblog

I am an average girl with a few glamorous obsessions.

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