In our opinion, it takes two ingredients to make a Friendsgiving feel really special – wonderful friends, of course, and tasty treats. This year we whipped up our favorite pumpkin poke cake substituting caramel sauce for sweetened condensed milk and a new fave – a semi-homemade Brownie Pie with Cookie Butter Glaze. It doesn’t get any simpler. It’s as easy as PIE! Happy Thanksgiving!
- 1 (9-inch) pie shell (store-bought)
- 1 (23-ounce) box dark chocolate brownie mix, plus ingredients on the back of the box
- 1 cup mini semi-sweet chocolate chips
Preheat the oven to 350 F.
Combine brownie mix, oil, water, and egg white and beat until smooth.
Pour mixture into shell. Sprinkle mini chocolate chips on top. Bake for 35 to 40 minutes or until crust is puffed and brown. Cool.
7. Frost with cookie butter drizzle. Easy as PIE!
- 1/4 cup smooth cookie butter
- 1 – 1 1/2 cups confectioners’ sugar, sifted, divided
- 3 tablespoons almond milk
- 1 teaspoon vanilla
- In a medium bowl, beat peanut butter with electric mixture until fluffy
- Gradually beat in 1 cup of confectioners’ sugar, almond milk and vanilla. Beat until smooth and incorporated. You want the glaze to be drizzling consistency so add a bit more confectioners’ sugar and almond milk if it is too thick. A little at a time.
- Pour immediately on brownie pie.
The countdown is on. Thanksgiving is just 12 days away. We’re lucky enough that we don’t have to host this year. However, we’ve never had to be bribed to bring a dessert. Against better judgement, we believe it’s never too early to start preparing! While searching through our recipe cards (truthfully Pinterest pins) we selected Pumpkin-Pear Crumble as the lucky winner in this Saturday’s bake off. We’ve lightened up this old favorite saving us plenty of calories to spend on what else-more treats! What are you making for dessert this Turkey Day? We’ll be over!
1 cup canned pumpkin
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
6 pears chopped
1 1/2 cups gluten free rolled oats
3/4 teaspoon sea salt
3/4 cup agave syrup
1/2 cup chopped walnuts
1/2 cup chopped pecans
Preheat oven to 400.
Grease a 9 x 13 baking pan
In a large bowl, combine pumpkin with cinnamon and pumpkin pie spice.
Add pears and stir to toss pears with pumpkin mixture.
Spread into prepared pan.
In a small bowl, combine oats, nuts, and sea salt.
Add agave syrup, and stir to combine.
Spread on top of fruit mixture.
Bake 35 minutes, or until lightly golden and crispy on top.
* Recipe adapted from Kim’s Welcoming Kitchen
We want to wish you a very happy Thanksgiving! May you cherish your time with family and friends, be reminded of what you’re grateful for, and of course eat lots and lots of sweet treats! (And if you’re lucky you get to celebrate at fabulously decorated spaces like these!)