Category: Dessert Recipes

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Holiday dessert recipes from our audience for your sweet tooth : NPR

Holiday dessert recipes from our audience for your sweet tooth : NPR
Clockwise from top left: Jordan Harrison, Jan Kincaid Clifford, Allison Stines and Ellie King share family recipes.

Jordan Harrison, Jan Kincaid Clifford, Allison Stines and Ellie King/Collage by NPR

Clockwise from top left: Jordan Harrison, Jan Kincaid Clifford, Allison Stines and Ellie King share family recipes.

Jordan Harrison, Jan Kincaid Clifford, Allison Stines and Ellie King/Collage by NPR

All Things We’re Cooking is a series featuring kitchen gems from you, our readers and listeners, and the special stories behind them. We’ll continue to share more of your recipes throughout the holidays.

All jokes aside, this fruitcake is legendary. It was even served at a wedding

Parents, kids, aunts and a cousin gather on Black Friday to make a big batch to mail around the country. It’s shared far and wide at Christmastime and was featured on a bike ride across Iowa.

When Ellie King and her husband were married, they had Grandma Phoebe's Famous Fruitcake as their wedding cake.

Ellie King/Collage by NPR

When Ellie King and her husband were married, they had Grandma Phoebe's Famous Fruitcake as their wedding cake.

Ellie King/Collage by NPR

Her father’s fudge recipe brings back childhood memories of the Midwest

A young Jan Kincaid Clifford wasn’t even tall enough to reach the stove. That didn’t stop her from stirring the pot. And stirring. And stirring. Her dad’s recipe requires patience, but it pays off.

Jan Kincaid Clifford's father with his grandchildren.

Jan Kincaid Clifford/Collage by NPR

Jan Kincaid Clifford's father with his grandchildren.

Jan Kincaid Clifford/Collage by NPR

Zoom and a butter mint recipe bring a mother and daughter together

A long-distance video lesson from Mom also offered a chance to write the recipe down. Cold weather and a marble slab work best to cool this homemade confection, which has helped the family bond.

Left: Jordan Harrison with her grandmother. Right: Freshly made butter mints.

Jordan Harrison/Collage by NPR

Left: Jordan Harrison with her grandmother. Right: Freshly made butter mints.

Jordan Harrison/Collage by NPR

How a ‘Martian droppings’ cookie got its out-of-this-world name

Friends, family and co-workers clamor for the quirky, pistachio-flavored pudding cookie treats that come out looking green.

Allison Stines holds a photo of her family while she eats a a family-favorite cookie: Martian droppings.

Allison Stines/Collage by NPR

Allison Stines holds a photo of her family while she eats a a family-favorite cookie: Martian droppings.

Allison Stines/Collage by NPR

ABOUT THIS PROJECT

All Things We’re Cooking is a series highlighting family recipes that have special meaning to you, our readers and listeners. Earlier this year, we asked you to share your most prized recipes and explain why these dishes evoke such fond family memories. Working in collaboration with NPR member stations, we received responses from across the country. We’ve been interviewing some contributors and will continue to share their stories through the holiday season. All recipes and photos were provided by NPR audience members.

CREDITS

Reporting by Wynne Davis, with Isabella Gomez Sarmiento and Maison Tran
Editing by Desiree F. Hicks and Pam Webster
Design and art direction by Daniel Wood, Emily Bogle, Kaz Fantone and Alyson Hurt
Development by Daniel Wood
Project management by Caroline Kelly
Social media engagement by Matt Adams
Audio versions of stories produced by Rose Friedman and Isabella Gomez Sarmiento, with assistance by Maison Tran
Additional editing by Gerry Holmes, Nicholas Charles and Neda Ulaby
NPR member stations collaboration by Franklyn Cater

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Four Sweet Potato Desserts You MUST Try This Holiday Season

Four Sweet Potato Desserts You MUST Try This Holiday Season

Thanksgiving Day is like the Met Gala for old-timey recipes! The grandmas, aunties, and other elders prep the feasts early in the week, from the show’s star (the turkey) to the gatekeepers of ITIS (desserts). And sweet potato pie shines every holiday, but this Thanksgiving, home cooks, are showing the limitless creations that can come with a lil’ ingredients remix.

Now, we KNOW Thanksgiving is not the time to be experimenting, but here are four sweet potato creations to add to your low-vibrational plates this festive season!

Mac & Cheese Sweet Potato Pie

If you like your candied yams and macaroni and cheese touching, this might be the recipe for you! Baker Nikki Moore decided to combine two of soul food’s staples, and the result is giving mouth-watering!

@jazzyredlippedbaker The best of both worlds ! #sweetpotatopie #macaroniandcheese #njazzysweets #nikkisjazzysweets #westpalmbeach ♬ original sound – Jazzy Nikki

And if you looked at this recipe and thought, “heart attack,” here’s what Nikki had to say to that:

Sweet Potato Cornbread

Another combination of classics! This time last year, Miles Barnett had folks in a chokehold with his sweet potato cornbread. And the home chef is back to whipping up his moist, fluffy, and honey-buttered goodness this holiday season. Kick off your Blackity BLACK Friday shopping by adding his recipe to your cookbook for under $2!

Sweet Potato Casserole

Think candied yams, but not really, and as a casserole! Home chef, Candace, boasts a social audience of 100,000+ followers, who she teaches how to throw down in the kitchen. Amid her remixed recipes like cornbread dressing and cajun butter-infused turkey, Candace also shared one of the ways she serves up sweet potatoes! Besides using all the essential ingredients, Candace topped her remix with a streusel and added marshmallows on top!

Looking for an option with nuts? Check out this similar recipe by another home chef, @cookingwithkryskrys, on TikTok!

@cookingwithkryskrys747 Sweet Potato Casserole Recipe 😋 #cookingwithkryskrys #sweetpotatocasserole #holidayrecipe #blackchef #foryou #cookingathometiktoktv #thanksgivingrecipes #christmasrecipe #recipesoftiktok #sweetpotatodessert #sweetpotatorecipe #thanksgivingfood #christmasfood #thanksgivingdinner #christmasdinner #recipesforyou #blackpeoplerecipes #blackpeoplecooking #southerncooking #cookwithme #foodcontentcreator #southernrecipes #soulfoodrecipes #soulfoodcooking #thanksgivingsides #thanksgivingsidedish #thanksgivingsiderecipe #christmassides #christmassideas #thanksgivingrecipe #thanksgivingfoodideas #foodie #blackfoodie #homemadecasserole #casserolerecipe #thanksgivingfoodideas #thanksgivingcountdown #christmascountdown #cookingtiktok #sweetpotatoes #sweetpotatohack #cookingchannel #dessertrecipe #bakersoftiktok #bakingrecipe #sweetpotatoeswithmarshmallows #sweetpotatopecan #bestrecipes #forkyeah #foodgasm #thanksgivingdessert #christmasdessert #fyp #meltedmarshmallow #familythanksgiving #familyrecipe #grandmasrecipe #grandmascooking #casseroledishtiktok #thanksgivingcasserole #holidayfood #holidayrecipe #holidaysidedish #trendingrecipes #viralrecipe #sweetpotatochallenge #bestcookingtiktoks #foodtiktok #foodtutorial #casserolequeen #casseroleideas #partyrecipe #potluckrecipe #potluckidea #friendsgiving #friendsgivingrecipes #thanksgivingtiktok #thanksgivingtips #easythanksgivingrecipes #easychristmasrecepie #yummyfood #goodeats #whatsfordinner #whatsfordessert #pecandessert #chefsoftiktok #recipeshub #recipeideas #cookathome #casserolechallenge #happyholidays #momsoftiktok #kidapprovedrecipes #marrymemeal #blacklivesmatter #bestdessert #thanksgivingvibes #fallrecipes #winterrecipes #cookoutfood #cookoutrecipes #homemaderecipe #casserolechallenge #cookbook #cookingtips #foodvlog #dessertvlog #blackfoodblogger #satisfyingvideo #decompress #asmrfood #desserttopping #satisfying #trythisreceipe #foodphotography #recommendedforyou #cookingwithkryskrys747 ♬ EARN YA – Xavier White
Sweet Potato & Thanksgiving Cinnamon Rolls 

Though the sweet potato cinnamon roll recipe isn’t new, a baker named Sweet Roll Dealer has social media yanked by the tongues with hers! Owner of Cranky Granny’s Sweet Rolls in Texas, the Dealer specializes in stuffed rolls–both sweet and savory!

And this holiday season, the Dealer also added a special Thanksgiving roll to the menu. Keep scrolling to see her turkey, mac & cheese, and candied sweet potatoes roll drizzled with gravy! Chile, pass us TWO!


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Our Favorite Vegan Thanksgiving Dessert Recipe

Our Favorite Vegan Thanksgiving Dessert Recipe

Whether you’re putting together a last-minute Thanksgiving menu or thinking ahead to the December holidays, it’s important to consider what plant-based eaters are going to eat at your holiday soiree. Vegan fall desserts are hardly difficult to come by, because so many ingredients found in vegan cooking, like nuts, spices, and grains, tend to lend well to autumnal desserts. This vegan Thanksgiving dessert recipe (which could really be used for any holiday or occasion) is sure to please both herbivores and meat-eaters alike. If you’re on the hunt for vegan fall desserts, we’ve got you covered.

Vegan Mini Chocolate Pies with Pecan Caramel

vegan thanksgiving dessert recipe

Ingredients

For The Crust:

  • 1 1/2 cups almond flour
  • 1/4 cup cocoa powder
  • 1/4 cup coconut oil, melted
  • 2 tablespoons maple syrup
  • Pinch of salt

For The Chocolate Pie:

  • 16 ounces vegan dark chocolate chips
  • 1 cup full-fat coconut milk
  • 2 teaspoons vanilla extract
  • Pinch of salt

For The Pecan Caramel:

  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 2/3 cup coconut sugar
  • 2 cups chopped pecans
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon pink salt
  • Vegan coconut whipped cream, for topping
vegan thanksgiving dessert

Directions

  1. Line a 12-cup muffin tin with paper cupcake or muffin liners and set aside.
  2. Make the crust: In a large mixing bowl, sift together the almond flour and cocoa powder until combined, then add in the melted coconut oil, maple syrup, and salt, and mix well. Take about 2 tablespoons of the crust mixture and press into the bottom of each of the paper liners. You may have some extra of the crust. Place the muffin tin in the freezer.
  3. Meanwhile, melt the dark chocolate chips in a sauce pan or double boiler over low heat. Add the melted chocolate to a clean mixing bowl, then stir in the coconut milk, vanilla extract, and salt until the mixture is uniform and creamy.
  4. Remove the muffin tin from the freezer and top each liner with crust with the chocolate pie mixture. Smooth the top with your finger or a spoon to make them even. Place the muffin tin back into the freezer while you prepare the pecan caramel.
  5. In a sauce pot (be sure to clean it if you are using the same one as melting the chocolate) add in the coconut oil, maple syrup, and coconut sugar. Bring the mixture to a boil and cook for 1 minute, until it begins to bubble up and come together. Remove the caramel from heat and stir in the pecans, vanilla extract, and salt. Let it cool for a few minutes.
  6. Remove the muffin tin from the freezer again, and carefully add a tablespoon or two of the pecan caramel to each chocolate pie. Place them back in the freezer and let them solidify for about 15-20 minutes.
  7. Serve the mini chocolate pies with vegan whipped coconut cream and serve immediately. They can be stored in the freezer or refrigerator in a storage container with a lid.

Want more vegan dessert recipes? Subscribe to our newsletter for all manner of cooking tips, recipe ideas, and holiday hacks!

Recipe and photos by Sarah Anderson.

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This Vintage Dolly Parton Recipe Is My All-Time Favorite Dessert

This Vintage Dolly Parton Recipe Is My All-Time Favorite Dessert
dolly parton cookbook

You Have To Try This Vintage Dolly Parton DessertJulie Tremaine

“Hearst Magazines and Yahoo may earn commission or revenue on some items through the links below.”

Dolly Parton is good at everything. She has a music empire, a theme-park empire, a TV and film empire, and quite possibly the most goodwill of any living human on the planet.

On top of all that, she’s a really good cook. Dolly has often discussed how much she loves food. “My weaknesses are food and men,” she has said, “in that order.”

Her delightful cookbook Dolly’s Dixie Fixin’s came out in 2006, but the holy grail of Dolly Parton culinary memorabilia is 1989’s Dollywood Presents Tennessee Mountain Home Cooking. It’s out of print, but thanks to a grandmother who 1) took me to Dollywood and 2) never threw anything away, I have a copy that she purchased in 1990 on a trip to the theme park.

The book is filled with recipes gathered from Dollywood employees. “Good food, friends, and family are three things that folks here in these mountains have in abundance,” Dolly writes in the preface. “We have selected the favorite recipes of members of our Dollywood family that we wanted to share with you, our friends. We hope that as you serve these recipes to your family, they remind you of us and your visit to our area.”

dolly parton cookbook

Julie Tremaine

One of those members of the Dollywood family is the theme park’s official “Dreamer-in-Chief,” Dolly Parton herself. She contributed several recipes to the book, including her signature coleslaw, which includes pickles and pickle brine, and her recipe for cowboy beans.

But the recipe I love the most—and the one you’re going to want to make over the holidays—is Dolly Parton’s Apple Stack Pie, her version of a classic Appalachian stack cake.

“There’s no recipe more rooted in Appalachian culture: stack cake is an ingenious expression of traditional mountain foodways,” writes Appalachian food expert Sheri Castle. “The first cook to make one almost certainly baked her cake layers one at a time, patting the dough into her skillet, baking them over a campfire or on the hearth, turning them out onto a plate, stacking and filling as she went.”

The dessert uses a simple, slightly sweet dough made with molasses and spices. You divide the dough into six equal portions and bake them into thin discs, then stack each one on top of another with an apple compote in the middle. The cakes are a little bit closer to quick bread or scones than to moist cake, and they aren’t too sweet. It’s a great breakfast for a special occasion—say, the morning of Thanksgiving or Christmas.

apple stack pie

Julie Tremaine

Dolly notes in her recipe that the cake is best after it sits for a few days, ostensibly so that the moisture from the apples softens the cake, and the fruit flavor permeates throughout. I do, though, think Dolly made one mistake. When I recently made the cake, I tripled the quantity of apples from one pound to three pounds, but I think the cake would have been even better with double what I made. (If you’re doing the math, multiply the whole filling by six and you should have a generous amount to layer with the cakes.)

Apples are an important part of Appalachian cooking, and the sweets made from them are an important part of Dollywood. In fact, the Tennessee theme park—widely known for its surprisingly excellent food—serves an enormous apple pie that you can’t get anywhere else.

It weighs 25 pounds.

Made with 35 apples and priced at $189.99, the pie is bigger than you could possibly imagine. If you buy the whole thing, you get the cast-iron skillet that the pie was baked in, which explains a lot of the cost. But you can also grab an $18.99 slice, which still weighs three pounds, and is worth every penny.

dollywood apple pie

Julie Tremaine

When I bought a slice on my last trip to Dollywood, it took me days to eat, and I still couldn’t finish it before it was time to check out of my hotel. But if you’re having a big holiday celebration, you can order one by calling Dollywood and they’ll ship it to your house. If you’d rather make a taste of the Smoky Mountains at home, here’s the recipe for Dolly Parton’s Apple Stack Pie from the 1989 cookbook, reprinted with permission from Dollywood.

P.S. The Dollywood cookbook is out of print, but if you look hard enough, you can find used copies. And thanks to the wonders of the internet, you can read it in its entirety here.

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Dolly Parton’s Apple Stack Pie

Dolly Parton’s Apple Stack Pie

Dolly Parton is good at everything. She has a music empire, a theme-park empire, a TV and film empire, and quite possibly the most goodwill of any living human on the planet.

On top of all that, she’s a really good cook. Dolly has often discussed how much she loves food. “My weaknesses are food and men,” she has said, “in that order.”

Her delightful cookbook Dolly’s Dixie Fixin’s came out in 2006, but the holy grail of Dolly Parton culinary memorabilia is 1989’s Dollywood Presents Tennessee Mountain Home Cooking. It’s out of print, but thanks to a grandmother who 1) took me to Dollywood and 2) never threw anything away, I have a copy that she purchased in 1990 on a trip to the theme park.

 

preview for Delish Section: Holidays - Valentine's Day

The book is filled with recipes gathered from Dollywood employees. “Good food, friends, and family are three things that folks here in these mountains have in abundance,” Dolly writes in the preface. “We have selected the favorite recipes of members of our Dollywood family that we wanted to share with you, our friends. We hope that as you serve these recipes to your family, they remind you of us and your visit to our area.”

dolly parton cookbook

Julie Tremaine

One of those members of the Dollywood family is the theme park’s official “Dreamer-in-Chief,” Dolly Parton herself. She contributed several recipes to the book, including her signature coleslaw, which includes pickles and pickle brine, and her recipe for cowboy beans.

But the recipe I love the most—and the one you’re going to want to make over the holidays—is Dolly Parton’s Apple Stack Pie, her version of a classic Appalachian stack cake.

“There’s no recipe more rooted in Appalachian culture: stack cake is an ingenious expression of traditional mountain foodways,” writes Appalachian food expert Sheri Castle. “The first cook to make one almost certainly baked her cake layers one at a time, patting the dough into her skillet, baking them over a campfire or on the hearth, turning them out onto a plate, stacking and filling as she went.”

The dessert uses a simple, slightly sweet dough made with molasses and spices. You divide the dough into six equal portions and bake them into thin discs, then stack each one on top of another with an apple compote in the middle. The cakes are a little bit closer to quick bread or scones than to moist cake, and they aren’t too sweet. It’s a great breakfast for a special occasion—say, the morning of Thanksgiving or Christmas.

apple stack pie

Julie Tremaine

Dolly notes in her recipe that the cake is best after it sits for a few days, ostensibly so that the moisture from the apples softens the cake, and the fruit flavor permeates throughout. I do, though, think Dolly made one mistake. When I recently made the cake, I tripled the quantity of apples from one pound to three pounds, but I think the cake would have been even better with double what I made. (If you’re doing the math, multiply the whole filling by six and you should have a generous amount to layer with the cakes.)

Apples are an important part of Appalachian cooking, and the sweets made from them are an important part of Dollywood. In fact, the Tennessee theme park—widely known for its surprisingly excellent food—serves an enormous apple pie that you can’t get anywhere else.

It weighs 25 pounds.

Made with 35 apples and priced at $189.99, the pie is bigger than you could possibly imagine. If you buy the whole thing, you get the cast-iron skillet that the pie was baked in, which explains a lot of the cost. But you can also grab an $18.99 slice, which still weighs three pounds, and is worth every penny.

dollywood apple pie

Julie Tremaine

When I bought a slice on my last trip to Dollywood, it took me days to eat, and I still couldn’t finish it before it was time to check out of my hotel. But if you’re having a big holiday celebration, you can order one by calling Dollywood and they’ll ship it to your house. If you’d rather make a taste of the Smoky Mountains at home, here’s the recipe for Dolly Parton’s Apple Stack Pie from the 1989 cookbook, reprinted with permission from Dollywood.

P.S. The Dollywood cookbook is out of print, but if you look hard enough, you can find used copies. And thanks to the wonders of the internet, you can read it in its entirety here.

This content is imported from OpenWeb. You may be able to find the same content in another format, or you may be able to find more information, at their web site.

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The best Thanksgiving dessert recipes

The best Thanksgiving dessert recipes

If you still haven’t figured out what to make for dessert Thursday, we’re here to help. These are some of our favorite Globe Food recipes from the last couple of years, sure to serve up some inspiration. Happy baking!

Apple hand pies

Globe recipe contributor Karoline Boehm Goodnick writes that “these half-moon shaped delights are perfect for a small gathering of folks who appreciate a good pastry-to-filling ratio. In this sweet version, apples are ideal because they’re firm and easy to contain. If you love to bake pies, you’ll enjoy rolling out this dough, stamping out rounds, and making these individual cuties.” Added bonus: “Leftovers will make a great breakfast. Cold pie for breakfast is the best New England tradition of all.”

Find the recipe here.

A classic apple pie,WEBB CHAPPELL FOR THE BOSTON GLOBE

Traditional apple pie

Of course, if you’d rather make a classic apple pie for Thanksgiving, we’ve got you covered, too. Sheryl Julian writes, “A few years ago, Jackie King of A&J King Artisan Bakers in Salem, taught us how to make the definitive, classic, juicy, two-crust apple pie. It’s loaded with Cortland apples that are tucked into two rounds of buttery, flaky pie dough that are crimped at the edges and sent to the oven until the apples are bubbling at the edges and the pastry is golden brown. If you want to try your hand at pie, this is the recipe to use.”

Find the recipe here.

Black Bottom Peanut Butter Pie.Karoline Boehm Goodnick

Peanut butter pie

For something different, consider wowing your family and friends with this multi-layered black-bottom peanut butter pie. Karoline Boehm Goodnick writes: “I first learned about baking a pie on Pi Day years ago when I was working at the flagship Flour Bakery in the South End. Owner Joanne Chang, a graduate of Harvard with a degree in applied mathematics and economics, was once known for her ability to recite more than a few digits of pi, and began baking pies on March 14 (pi begins with 3.14). This recipe for black bottom peanut butter pie has several voluptuous layers — a chocolate cookie crust covered with chocolate ganache, peanut butter mousse, whipped cream, and a garnish of peanuts and chocolate.”

Find the recipe here.

Sandra Shapiro’s recipe for crustless cranberry pie.Karoline Boehm Goodnick

Crustless cranberry pie

This one is from The Recipe Box Project several years back, but one of its biggest fans here at the Globe swears “it’s delish and simple!” So we’re bringing it back. “This popular crustless pie is essentially a cake-y batter poured over fresh cranberries in a pie pan, baked until the cranberries make a saucy bottom for the buttery top. Cambridge resident Sandra Shapiro clipped this many years ago from The New York Times and writes, ‘I bake this in an attractive earthenware pie plate.’ Her recipe was called ‘Mrs. Arthur Morawski’s Cape Cod Cranberry Pie,’ and the clip said it was baked by Hester Griffin for the West Dennis Library. Similar recipes have appeared in The Boston Globe’s Confidential Chat, in Laurie Colwin’s ‘More Home Cooking,’ where it was called ‘Nantucket Cranberry Pie,’ and in Ina Garten’s ‘Barefoot Contessa How Easy Is That?,’ in which she adds an apple to the berries.”

Find the recipe here.

French Silk Pie.Sally Pasley Vargas

French silk pie

And in case you missed it, the Globe Food section published its modern Thanksgiving menu last week, and this French silk pie from that package is a show-stopper. Karoline Boehm Goodnick writes that “making French silk pie is a laborious effort, probably best when you are bringing dessert to a Thanksgiving feast, rather than hosting. But it is possible to work ahead, leaving only minimal tasks for the big day. The crust can be completed several days in advance; store it uncovered on the countertop until you are ready to use it. This version adds cocoa powder to a standard pie dough so you have a chocolate crust. In the filling, espresso powder deepens the chocolate without turning it into a mocha flavor; grated orange rind is a nice touch in the filling, with orange-scented whipped cream for the top.” We’ll be saving room for seconds.

Find the link here.

Need more ideas? Check these out

Chris Morris can be reached at christine.morris@globe.com. Follow her on Twitter @morrisglobe.