Thanksgiving dinner is always the traditional fare at our house consisting of turkey and stuffing with a side of dressing, potatoes and gravy, a variety of salads and of course cranberry sauce. As for dessert, there are always a couple of pumpkin pies and a few other sweet treats as well, and as tradition would have it, there were plenty of choices.
If pumpkin pie was not your thing or you needed a chocolate fix these Chocolate espresso acorn cookies were just the ticket. The recipe was one that I clipped from the newspaper years ago and is definitely a keeper. The cookie dough is rolled by hand into acorn shapes, baked and then dipped in white chocolate and topped with a mini chocolate chip. So easy and absolutely delectable.
The gingersnap cookie cups filled with pumpkin mousse and sprinkled with English toffee bits were easy to make and so good that it was hard to stop at just one.
Our dessert menu included some gluten~free options as well. These GF Pumpkin Cupcakes turned out great and tasted wonderful. I topped half with butter cream frosting and for a diary free version I made coconut milk frosting. It was my first attempt with coconut milk and I was amazed at the flavor and how easy it was to make. A great dairy~free alternative. The cupcakes were frosted Thanksgiving morning and since things were so busy they were gone before any pictures were taken so, you never know, you may see the frosted version next fall.
Ginger Cardamom Pumpkin Pudding has graced our Thanksgiving feast before.
Since Christmas is right around the corner I could not resist decorating some of the Gingerbread Cookie Cups with festive gingerbread men sprinkles to serve after Thanksgiving.
A sweet transition into Christmas.
So there you have it, sweet endings to a wonderful Thanksgiving day.
Thankful, Grateful, Blessed!
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