fetchpriority=”high” decoding=”async” class=”alignright size-full wp-image-2593″ style=”margin: 5px; float: right;” title=”Thanksgiving+foods+icon” src=”https://thinktasty1.wpengine.com/wp-content/uploads/2011/11/Thanksgiving+foods+icon.png” alt=”” height=”250″ width=”250″ srcset=”https://www.thinktasty.com/wp-content/uploads/2011/11/Thanksgiving+foods+icon.png 250w, https://www.thinktasty.com/wp-content/uploads/2011/11/Thanksgiving+foods+icon-150×150.png 150w” sizes=”(max-width: 250px) 100vw, 250px” />There are only two days until Thanksgiving, which means that many people have solidified their menus already.  Of course, with the shortened work week, you also may be sitting at your desk wondering how to while away the hours until the four (or five) day weekend begins.  So, with that thought in mind, I figured offering two more dessert recipes would be a good way to encourage some creative thinking at work.

Today’s recipes feature pumpkin cobbler and apple upside down cake.  A little spontaneity never hurt, why not change your dessert menu now?

Shore Lodge Pumpkin Cobbler

2014-10-22 03:01:17

From Chef Eric Gruber of Shore Lodge

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Cobbler Topping Ingredients

1. 2-1/2 cups flour
2. 1/2 cup sugar
3. 1 tsp. cinnamon
4. 1 Tb. baking powder
5. 12 Tb. butter (1-1/2 sticks), cut into pieces
6. 1/2 cup heavy cream or half-and-half

Pumpkin Filling Ingredients

1. 1 medium-sized pumpkin (2.5 lbs.)
2. 2 cups brown sugar
3. 1/4 cup honey
4. 1 cup mascarpone
5. 1 15-oz. can of pumpkin puree
6. 2 tsp. cinnamon
7. 1 tsp. ginger
8. 1 tsp. cloves
9. 1 tsp. allspice
10. 1/2 cup cream or half-and-half

Cobbler Topping

1. In a mixing bowl combine flour, sugar, cinnamon, baking powder, and butter. Mix with a paddle or hand until pea-sized chunks of butter are remaining. Slowly add in liquid until dough is just combined, all the flour mixture is incorporated, and resembles a dough.

Pumpkin Filling

1. Quarter and de-seed pumpkin, roast in 300 degree to 325 degree oven until pumpkin meat is tender to the touch.  Remove pumpkin from the oven and let cool. Once the pumpkin is cool enough to handle, remove the outer skin and cut into cubes. Place cubes of pumpkin, brown sugar, honey, pumpkin puree, and spices in a roasting pot on the stove. Place over a low heat. Bring the liquid ingredients to a light boil. Stir in mascarpone and heavy cream or half-and-half until melted throughout pumpkin mixture. Pour into baking dishes, cover with cobbler topping by pressing cobbler in hands until fairly flat, then place on pumpkin filling. Egg wash the top of the cobbler, then sprinkle lightly with sugar. Bake approximately 12-15 minutes at 325 degrees to 350 degrees. Serve warm with ice cream and enjoy.

Notes

1. Makes 12-15 8-oz. servings.

By TT

Think Tasty https://www.thinktasty.com/

Brandied Apple Upside Down Cake

2014-10-22 03:05:35

Chef Marie Porter, author of The Spirited Baker and Evil Cake Overlord

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Ingredients

1. 1/3 cup butter, melted
2. 1-1/2 tsp. flour
3. 1/2 cup brown sugar
4. 3 Tb. apple brandy
5. 1/2 tsp. cinnamon
6. 2-3 large apples, sliced
7. 2 cups cake flour
8. 1-1/2 cups sugar
9. 4 tsp. baking powder
10. 1 tsp. cinnamon
11. 1 tsp. salt
12. 1 instant vanilla pudding mix (3-½ oz.)
13. 4 large eggs
14. 1/2 cup water
15. 1/2 cup apple brandy
16. 3/4 cup butter, melted

Instructions

1. Preheat oven to 325°F (160°F). Liberally grease a 10-inch round pan with vegetable shortening.
2. Cut out a 10-inch round of parchment paper, using bottom of pan as a template.
3. Place inside pan, smoothing it out to cling securely to the shortening.
4. Combine melted butter, flour, brown sugar, apple brandy, and cinnamon in a small saucepan. Heat on low, stirring until well combined. Pour into prepared cake pan, spreading evenly.
5. Arrange fruit slices on top of this mixture, set aside.
6. Combine flour, sugar, baking powder, cinnamon, salt, and pudding mix in a large mixing bowl. Add in eggs and water, beating until smooth.
7. Carefully add apple brandy and melted butter to the mix, mixing on medium speed until smooth. Gently pour into prepared pan.
8. Bake until golden and knife inserted into center of batter comes out clean and cake springs back, about 50-60 minutes.
9. With the hot cake still in the pan, carefully level the top by cutting off the “dome” over the edge of the pan Allow cake to cool for about 20 minutes before turning cake out directly onto serving plate.

By TT

Think Tasty https://www.thinktasty.com/