dark chocolate dipped pears

This is my third year hosting Thanksgiving in our home for family and friends . . . and with each passing year, I add new dishes to our dinner and dessert menu.

~ 2011 Thanksgiving menu ~

 ~ 2012 Thanksgiving menu ~

I was very pleased with last year's dinner menu, so I don't plan on making any changes to it; however, I do plan on making a few changes to the dessert menu.

With lingering family and friends . . . and their comings and goings . . . I thought I would add two new desserts . . . 

dark chocolate dipped pears 

~ & ~

Pumpkin Cheesecake with a sweet sour cream topping 

I've noticed that after a rich Thanksgiving meal, I'm not ready for rich desserts . . . so that's why I'm adding dark chocolate dipped pears. 

The combination of the light, sweet pear and smooth dark chocolate . . . is just that . . . light and smooth. I could easily enjoy one after a rich meal and not feel overwhelmed by another rich food, like pumpkin pie and cheesecake.

Don't get me wrong, I will also be enjoying pie (and truffles!!) . . . but it will be much later Thanksgiving evening (smile).

I'm so excited to share this exquisite dessert with my family and friends this year. 

dark chocolate dipped pears

Ingredients

6 ounces of high-quality dark chocolate

4 pears

1/4 cup chopped pistachios, optional

Directions

To make tempered chocolate, chop the chocolate into pieces 

and place 3/4 of it in a small glass bowl in a microwave for 15 seconds exactly. 

Stir the chocolate and continue to microwave for 15 seconds at a time, stirring in between, 

until the chocolate is smooth and shiny. 

Add the remaining 1/4 of the chocolate and stir until smooth. 

The chocolate should register 87 to 89 degrees F on a candy thermometer.

Dip each pear into the tempered chocolate (and then pistachios, optional) 

and place on a sheet pan covered with parchment paper. Refrigerate for 10 minutes to set.

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pumpkin cheesecake with a sweet sour cream topping

 

Have you ever heard of sour cream pies?

I learned about them for the first time from my husband.

You see, I'm not a pie girl. I'm more of a brownie and cake girl!  So when he went on and on and on about these so called sour cream pies, I just shrugged my shoulders. I really had no idea what he was talking about . . .  and the idea of sour cream on top of a pie, just didn't sound good.

Well, I tried a sour cream pie for the first time last year . . . and it was amazing.  

There's something magical about sweetened sour cream on top of a pie. It's slightly sweet and tangy . . . and adds a new dimension to a traditional rich and creamy cheesecake or tart fruit pie.

This isn't the first time I've made this pie. I made it last year here, in the form of bars with a crumble oat topping. 

They were a hit! 

I thought I would dress it up this year, and bake it in a traditional pie form, using a 10-inch spring form pan.

It's low profile looks quite chic . . . and will make a beautiful (and delicious) addition to this year's Thanksgiving dessert table.

Here's what you'll need . . .

Crust

1 cup all purpose flour

3/4 cup (packed) golden brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 cup pecan halves (about 4 ounces, optional)

3/4 cup old-fashioned oats

Filling

1 (8-ounce) package cream cheese, room temperature

3/4 cup canned pure pumpkin

1/2 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

sour cream topping

1 cup sour cream

2 tablespoons sugar

1/4 teaspoon vanilla extract

Preparation
for crust
Preheat oven to 350°F. Generously butter a 10-inch spring form pan.
Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. 
Press crumb crust onto the bottom of, and 3/4-inch up the sides of, a prepared spring form pan. 
Bake crust until golden, about 15 minutes. Remove from oven and let cool while preparing filling.
Maintain oven temperature.

for filling
Blend all ingredients in same processor until smooth. 
Spread filling over crust; bake at 350°F until set, dry in center, and beginning to rise at edges, about 20 minutes. 
Remove from oven, and let cool.

for topping
Mix all ingredients in small bowl. Spread evenly over cooked pumpkin filling. 
Cover; chill until cold, about 2 hours. 
Keep chilled. Can be made 2 days ahead. 
Serves 8 to 10.

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pie crust sugar cookies

Although I have a DESSERT menu planned for Thanksgiving, I was struggling with what to serve our little guests . . . that is, until I had a thought at 2am this morning . . . 

What about making cookies with pie crust scraps!?! 

It's no extra work, since you'll already have pie crust dough lying around from making pies . . . and the kids will love these cookies, especially perched atop a scoop of vanilla ice cream.

Not only are they easy to make, but they are yummy too! The buttery pie crust COOKIE melts in your mouth under the crunchy sugar topping! YUM!

So save your pie dough SCRAPS, and make a little something special for your little guests too!

I used a pumpkin cookie cutter and Fall colored sanding sugar, but I think a turkey and maple leaf cookie cutter would be even more cute! 

TURKEY Pie Crust Sugar Cookies 

for Thanksgiving dessert for the kids!

Here's what you'll need . . .

Pie Crust (store bought or home-made)

egg wash (one beaten egg with splash of water)

sanding sugars

cookie cutters

rolling pin

flour, for dusting

Here's how . . .

STEP 1

Preheat oven to 425 degrees

Roll out pie crust

Cut out shapes using cookie cutters 

Place cut-outs on cookie sheet

STEP 2

Liberally brush with egg wash

STEP 3

Decorate!

Using a spoon, scoop and shake sanding sugar atop cut-outs

Bake at 425 degrees for 8 minutes

ENJOY!

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Simply Suzannes at Home

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Rain on a Tin Roof, A Stroll Thru Life, CedarHill Ranch, My Uncommon Slice of Suburbia, Mod Vintage Life, Savvy Southern Style, City Farm House, Elizabeth and Co, Chef in Training, The Recipe Critic, Our Home Away From Home, Finding Fabulous, Ashley's Dandelion Wishes, The Style Sisters, Fluster Buster, Lamberts Lately, StoneGable, Katherine's Corner, Live Laugh Rowe, Jann Olson, From My Front Porch to Yours, The Newleywed Pilgrimage, Pink Recipe Box, French Country Cottage, Posed Perfection, Becoming Martha, The Cottage Market, 504 Main, House of Rose, Tater Tots and Jello, Chic on a Shoestring, Designs by Gollum, Brambleberry Cottage, A Delightsome Life, Jennifer Rizzo, Cooking with Curls, Your Homebased Mom, A Little Claireification, What's Cooking With Ruthie, Suburbs Mama, Serenity Now, 52 Mantels, Rain on a Tin Roof, The Tablescaper, Lady Behind the Curtain,  Sunflower Supper Club, Sensational Creations, The Velvet Moon Baker, With a Blast, Living Better Together, Simply Dream and Create, Tumbleweed Contessa, Tater Tots and Jello, Made from Pinterest, Boogieboard Cottage, Too Much Time, Simply Gloria, Twigg Studios,Flamingo Toes, Carrie This Home, Sweet Sav, The Heart of Your Home, Creatively Living, Our Home Away from Home, Common Ground, Craft Dictator, Its Overflowing, A Stylish Interior, Twelve O Eight, Home Coming, Angels Homestead, Finding Silver Pennies, My Heart Lives Here