Holiday Cookbook - Dessert Recipes

No holiday celebration is complete without some scrumptious desserts, am I right?!

Perhaps it's my obsession with cooking and baking, but the day is not over until I enjoy a sweet little morsel of some kind.

This Thanksgiving, be the hostess with the mostest and whip up one of these delicious options! I have tried and tested every one of these recipes (my co-workers have LOVED the office treats), because I would never want you to serve up something that wasn't absolutely delicious for your guests. True fact: I've made three loaves of this pumpkin pecan bread for separate occasions, and it's always gone within 20 mins!

PUMPKIN PECAN BREAD WITH VANILLA & BROWN SUGAR GLAZE

Ingredients:
Pumpkin Bread
- 3/4 cup granulated sugar (I actually cut this in half and use raw sugar)
- 3/4 cup brown sugar
- 2 large eggs
- 1/2 cup oil (I always bake with coconut oil)
- 1 cup pumpkin puree
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour (I use gluten-free flour)
- 1/3 cup milk
- 1/2 cup chopped pecans
Sweet Glaze
- 2 tablespoons unsweetened applesauce
- 1/8 cup brown sugar
- 2 tablespoons almond milk
- 1/2 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
- 1/2 cup chopped pecans

Directions:

1. Preheat oven to 350°F.
2. Mix together the sugars and oil. Add the eggs and beat.
3. Add the pumpkin and beat until mixed in.
4. Stir together the baking soda, cinnamon, nutmeg, salt, and flour. Add to the pumpkin/sugar mixture with the milk. Pour the batter into a greased baking pan.
5. Bake until golden brown and cooked through. Do not over bake - this will keep the bread from being moist and delicious like we love! Remove and let cool in the pan for 15 minutes. Afterwards, place on a wire rack to cool completely. 
6. For the glaze, place the applesauce, sugar, and milk in a small saucepan. Bring to a boil for only a minute, and then whisk in the powdered sugar and vanilla until smooth. Let cool glaze cool.
7. Spoon the glaze slowly over the top of the bread and top with pecan pieces, if desired! Eat up!

APPLE POP BAR - FOR THE KIDS

Ingredients:
- 3-4 gala and granny smith apples (or any other you desire)
- 1 bag of chocolate baking chips/melts (can be found at local stores in baking aisles)
- lollipop sticks
- Toppings: M&Ms, toffee chips, chocolate chips, yogurt chips, pecans, walnuts, peanut butter chips, butterfinger crunch and whatever else comes to mind!

Directions:

1. Core apples and slide onto lollipop sticks.
2. In a saucepan over medium heat, warm baking melts - make sure to stir continuously to prevent clumping as they melt!
3. Dip apple pop into chocolate and then coat with desired topping. Allow it to sit for a few minutes to cool (the chocolate will be hot) - you can also stick them in the freezer for a minute or two. Then, enjoy! 

DARK CHOCOLATE BOURBON CUPCAKES WITH BUTTER PECAN FROSTING

Ingredients:
Cupcake
- 1 cup bourbon
- 1 cup canola oil
- 3/4 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 1 1/4 cups sugar
- 3/4 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2 large eggs
- 2/3 cup greek yogurt
Frosting
- 1/4 cup (1/2 stick) butter - I use applesauce as substitute
- 2/3 cup heavy cream - can also sub this!
- 1 cup + 2 tbsp packed brown sugar
- 1/2 cup (1 stick) butter, softened
- 3 cups powdered sugar
- 1 tbsp + 1 tsp vanilla extract, divided
- 2 tbsps bourbon
- 1/4 tsps cinnamon
- 1 1/2 cup finely chopped raw pecans and handful of whole pecans

Directions:
1. Preheat oven to 350 degrees.
2. In a medium bowl whisk together the bourbon, canola oil and cocoa powder until smooth and creamy.
3. In a separate bowl, beat the eggs and greek yogurt with an electric mixer. Slowly add bourbon and cocoa mixture. Combine on medium speed until silky and smooth. Beat in the sugar. Slowly add flour, salt and baking soda, combining on low speed until just incorporated.
4. Fill baking cups two-thirds full. Bake for about 18-22 minutes. Allow to cool completely.
5. To make the frosting. Preheat oven to 350 degrees F. Line a baking sheet with foil or a silicone baking mat. In a medium sauce pan, melt together 1/4 cup butter, cream, and brown sugar. Bring to a boil and boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool. In a bowl whisk together the bourbon, 1 tablespoon vanilla, 2 tablespoons brown sugar and cinnamon. Add pecans and stir to coat evenly. Transfer nuts to prepared baking pan. Bake for 15 to 20 minutes, stirring occasionally, until toasted. Remove and toss the pecans with 1 tablespoon butter. Allow to cool 10 minutes, set aside. Now grab the cooled butter mixture and add the remaining 1/2 cup room temperature butter, vanilla and powdered sugar to the bowl and beat together until well combined. Mix in about 1/2 cup of the chopped pecans. If the frosting is not stiff enough to frost the cupcakes place it in the fridge for 20-30 minutes or the freezer for 5-15 minutes. The remove and whip it for a few seconds to get everything smooth again!
6. When cupcakes have cooled and frosting is ready, frost those babies and enjoy!! 

I am too excited to be heading home tomorrow for the Thanksgiving holiday! Follow along on Instagram (@brianaanderson) and Snapchat (brianaanderson4) to see everything I'm cooking and the rest of the madness! 

xx,

B