November 17, 2012
Just say YES....to the mini!
So many people turn down desserts for one reason or another...BUT when your dessert can be a mini...2, 3 or 4 decadent bites of sweet bliss. Why say no??
There is always room for a mini.
Your tongue and tummy will thank you!
When it comes to Thanksgiving, Christmas or large parties, I am all about making mini desserts. That way, people can try more than one, there is much less waste and you don't feel guilty about indulging in a dessert that is just a few bites. Plus, a tiny army of shot glasses, shooter cups or tiny pies is SO stinkin' cute!
Here are a few of my favorite mini's for Thanksgiving:
Mini Apple Raisin Bread Puddings with a Whiskey Sauce
For the recipe, click here.
Mini Nantucket Pies - This is my favorite (and super easy) Thanksgiving & Christmas dessert!
For the recipe, click here.
Pumpkin Pie & Gingersnap Shooters
8oz cream cheese, softened
16 oz sour cream
1 small box vanilla instant pudding (3 oz)
1/2 cup sugar
1 1/2 teaspoons vanilla
2 1/2 TBS Pumpkin Pie Dip Mix*
20 Gingersnap cookies (Sweetzles or similar)
3 TBS melted butter
In your mixing bowl combine the cream cheese and sour cream and mix on medium speed until blended. Pour in the pudding mix, sugar, vanilla and pumpkin pie spice mix and mix on medium for 3 minutes more.
Crush the gingersnaps in your food processor (or just smash them into crumbs in a plastic bag). Add in the butter and pulse until combined. Place in a small bowl and set aside.
In shooter cups, wine glasses or whatever you may be using, first spoon enough of the gingersnap mixture to cover the bottom. Then spoon or pipe in some cheesecake mixture, Then another layer of gingersnap mixture, then spoon or pipe in second layer of cheesecake mixture, then sprinkle some pumpkin pie spice mix over top.
Keep cold until ready to serve or transport. These really are so easy, folks will think you worked harder than you actually did :)
You can of course layer it all in a large bowl if you prefer.
*If you can not find pumpkin pie spice mix (the kind used to make dips with sugar and spices in it) then just substitute by combining 1 TBS sugar, 1 tsp cinnamon, 1/2 tsp nutmeg and 1/4 tsp of ginger powder mixed with 4 TBS of pumpkin puree
** The above recipe is mellow with the pumpkin flavor, it tastes more like a cheesecake with a subtle pumpkin flavor. To boost it up a bit add in 4 TBS pumpkin puree, plus a tsp of sugar.
Here are some fantastic mini dessert ideas for some very talented ladies for your Thanksgiving holiday (or just because)!
Pear & Cranberry Individual Pies from Jamie of My Baking Addiction
Layered Pumpkin Pie in a Jar by Brenda of A Farm Girl Dabbles
Shot Glass Mudslide & Brownie Trifles from Naomi of Bakers Royale
Mini Apple Pies from Amy of She Wears Many Hats
Limoncello No Bake Cheesecake Mini's from Paula of Bell'alimento
Mini Lemon Meringue Pies from Sydney's Kitchen
Bite Sized Pumpkin Funnel Cake Crispies from Kristen of Dine and Dish
Happy Thanksgiving...may you be surrounded by family, friends and good fun, may it be tasty and may all the dishes magically clean themselves!