Still haven't figured out what to do for dessert on Thanksgiving Day? Not to worry! Food writer Melissa Clark is here with easy and innovative last-minute dessert ideas — none of which involve the words "pumpkin" or "pie."
Recipe: Cranberry almond butter cake (on this page) Recipe: Apple-pear crumble (on this page) Recipe: Chocolate souffle cake with candied ginger and pomegranate (on this page)1. Preheat the oven to 350 degrees F. Butter an 8-inch cake pan and line the bottom with a parchment round. Butter the parchment.
2. In a food processor, combine the almonds, sugar, and salt and process until the almonds are finely ground.
3. Add the butter, eggs and extracts and process until creamy. Scrape down the sides and pulse in the flour and baking powder. Scrape 2/3 of the mixture into the prepared pan and then spoon dollops of the cranberry sauce on top. Cover with remaining batter and sprinkle the top with almonds.
4. Bake until the top is golden brown and a toothpick inserted in the center comes out with crumbs on it (but not wet batter), 50 to 60 minutes. Cool on a wire rack before serving.
Note: To make cranberry sauce, in a medium saucepan over medium-high heat, combine 2 (12-ounce) bags of cranberries, 1 1/3 cups sugar, 1/2 cup water, 1/2 cup apple cider or orange juice, and 1 teaspoon finely grated orange zest. Simmer until berries burst and mixture is syrupy, 15 to 20 minutes.
Serves 8 to 10. Time: 20 minutes plus baking.
1. Preheat oven to 375 degrees. Butter a 2-quart gratin or shallow casserole dish.
2. For the streusel, mix together the flour, sugar, salt and spices. Drizzle in the melted butter and use a fork to stir up the streusel until the mixture is crumbly. Break up any large crumbs (larger than 1-inch) with your fingers.
3. In a large bowl, mix together all of the filling ingredients. Pour filling into the baking dish and top evenly with the streusel. (Crumble can be assembled the day before and refrigerated.) Bake until the streusel is golden and crisp and the fruit juices are bubbling, about 45 to 55 minutes.
4. Serve crisp warm or at room temperature.
Serves 8-10.
1. Preheat the oven to 350 degrees F. Grease a 9-inch springform pan and dust with cocoa powder.
2. In a large heatproof bowl set over a pan of simmering water, combine the chocolate, butter, and salt and cook until melted and smooth. Stir in the vanilla and remove from heat.
3. In the bowl of an electric mixer, whisk together the egg yolks with 1/4 cup sugar until creamy, about 1 minute. In a clean, dry bowl of an electric mixer, whisk together the egg whites until they just hold their shape. Whisk in the remaining 2 tablespoons sugar on high speed until they hold soft peaks.
4. Fold the yolks into the melted chocolate. Fold in half the whites; once combined, fold in the remaining whites. Scrape the batter into the prepared pan. Bake until barely set in the center, about 25 minutes. Cool completely.
5. Slice a knife or offset spatula around the edges of the pan to release it. Transfer cake to a platter. Slather top of cake with crème fraîche or sour cream. Sprinkle ginger and pomegranate over cake. Slice into thin slivers (it is very rich) and serve.
Serves 8 to 10. Time: 1 hour 15 minutes.
© 2013 NBCNews
How many stars would you give the dish? If you made changes, tell us how you customized it.
Planning your menu for this holiday season? Get inspired with this collection of recipes for veggie sides, juicy turkey, delicious desserts and more.
Melissa d’Arabian shares how LACTAID® Products helped her entire family fully enjoy dairy.
National Security Agency surveillance programs helped disrupt plots to bomb the New York Stock Exchange and the New York subway system, an FBI official told Congress on Tuesday.
“ ”