Turkey always gets all the glory…Why not the desserts. Goodness knows if we gave everyone truth serium they would say they love the desserts! Well here are 2 easy recipes you can make for the office party, your own gathering or one to share with a family.
Thanksgiving Poke Cake
1 spice cake mix
1 cup pumpkin puree
3 eggs
1/3 cup vegetable oil
1/3 cup water
1 cup pecans, chopped
1 can sweetened condensed milk
1 cup Braum’s Caramel sauce, warmed
1 container Cool Whip
1/2 cup toffee bits
Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray. In a large bowl mix together the cake mix, pumpkin puree, eggs, vegetable oil, and water for 2 minutes until all lumps are gone and it is smooth. Add the nuts in and then place in the baking sheet. Bake for 25-30 minutes or until done. Remove from the oven and poke the cake all over with a skewer or a toothpick. Pour the sweetened condensed milk over the cake. Then pour the warm caramel over the cake. Place in a refrigerator for at least 3 hours or even better…overnight. Spread the Cool Whip over the top and then sprinkle with toffee bits. Serve.
I especially love these cookies. They are delicious and they use so many of my favorite MIO Coalition products! I was also inspired by my Super Mom friend, Mandy Heaston (remember my pal the cat lady from Halloween), and her ability to keep kids busy. Check out her site Gourmet Mom On The Go where she has tons of kid friendly holiday ideas! These cookies would be perfect to have pre-made on Thanksgiving Day and then create a table just for the kids to work on their own cookie! Tell them that they need to help get the meal together. So instead of them fighting, tearing up something, or just driving you crazy have them help! They will love this! And you will become the coolest Aunt, Mom, Cousin or Friend to ever come to Thanksgiving!
Pumpkin Spice Sugar Cookies with Sheeny Frosting
1/2 cup Hiland’s unsalted butter, softened
1 cup sugar
2 eggs
1/2 teaspoon almond extract
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 tablespoon baking powder
2 1/2 cups Shawnee Mills all purpose flour
In a large mixer beat the butter and sugar till smooth. Add in the eggs and almond extract, beating well. In a separate bowl combine the pumpkin pie spice, baking powder, salt and flour. Add the dry mixture one cup at a time into the butter mixture. Mix together and then separate the dough into 2 disks and wrap in plastic wrap. Place in refrigerator and allow to chill at least 2 hours.
Preheat oven to 250 degrees and then line a baking sheet with parchment paper. Roll out the dough till it is 1/4 inch thick. Cut with pumpkin cookie cutter and bake for 8 -9 minutes. Remove from oven and cool completely before decorating.
Mandy’s “Sheeny” Frosting
2 cups powdered sugar
2 tablespoons Hiland’s Butter, melted
1 tablespoon Grififn’s corn syrup
3 tablespoons Hiland’s Whipping Cream
1 teaspoon Princess flavoring or clear vanilla extract
Food coloring
Mix all of the ingredients together until smooth and easy to use while frosting. If it is too thick, add a teaspoon of corn syrup. If it is too thin, add a tablespoon of powdered sugar.