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What are your favorite Thanksgiving desserts? I'm baking a pecan pie, but if my niece comes, I have to make something else, too, because she's allergic to nuts. I can't decide what else I want to make, but it needs to be kid-friendly.

by on Nov. 12, 2012 at 5:15 PM
Replies (31-40):
aenima49
by on Nov. 13, 2012 at 10:22 AM

That's good news!  We have a family member that would have to leave if any nut product was opened!  Scary.

Quoting andrea96:


Quoting aenima49:

I do pumpkin pie.  Just be very cautious with cross contamination.  Can she be in the room when others are eating Pecan pie?

Being in the same room has never seemed to be a problem. I served pecan pie last year, too, and she was fine. Her main allergy is to peanuts; I think her tree nut allergy isn't as severe.


Jukebox_Jenny
by Jenny on Nov. 13, 2012 at 11:51 AM
Cranberry swirl cheesecake sounds sooooooooo good.

Quoting michiganmom116:

I'm making pumpkin and cherry pies along with a gingerbread pumpkin trifle this year. 

In the past, I made a cranberry swirl cheesecake that I really liked.  Pumpkin cheesecake is great, too!

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Jukebox_Jenny
by Jenny on Nov. 13, 2012 at 11:51 AM
Always a hit

Quoting Kelly913:

The apple oatmeal crisp recipe I posted in recipes is pretty good-and kid friendly. 

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Jukebox_Jenny
by Jenny on Nov. 13, 2012 at 11:52 AM
Mmmm

Quoting SweetLuci:

 This is fun to make and kids like it, too. 




Caramel Apple Cake


Shaped like a caramel apple, this fun dessert is sure to inspire oohing and ahhing at any fall gathering.
Cake
3 1/3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon ground cloves
½ teaspoon allspice
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 ½ cups brown sugar
2 cups unsweetened applesauce
1 cup vegetable oil
2 teaspoons vanilla extract
Topping:
60 caramel candies
2 Tablespoons water
¾ cup walnuts, toasted and finely chopped
Waxed paper
1 large craft stick
Heat the oven to 350 degrees. Grease and flour two 1 ½ quart oven-safe bowls. (I used Pyrex) Combine the first 6 ingredients in a large mixing bowl. In a separate bowl, beat together the remaining cake ingredients, then add this mixture to the dry ingredients and beat until well mixed. Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean. Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls and set them inverted on wire racks to cool completely. Once
they have cooled, turn over the cakes and use a long knife to even their flat tops. To make the topping, place the caramel candies and water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30-45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon. Layer the cakes (flat sides together) using a few spoonfuls of the caramel to help hold them in place. Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it’s still warm. Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the cake. Cover one half of the craft stick with waxed paper and insert the covered end into the top of the cake. Refrigerate or serve immediately. Serves 8.
Notes: I usually go by the doctor's office and ask for a tongue depressor to use as the stick-size-wise it looks better, but I didn't think of that in time, so I used 2 craft sticks. Make sure your caramel isn't too hot and runny when you put it on the cake or it will run all the way down to the plate, Try a spoonful first before doing the whole thing. It should just ooze down real slow. I didn't have 2 pyrex bowls exactly the same size and shape, so I used half the batter to bake one layer, put the remainder in the refrigerator, then when the first was baked and removed from the bowl, I baked the second.

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Jukebox_Jenny
by Jenny on Nov. 13, 2012 at 11:54 AM
Fudge? :)
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4kidz916
by Melissa on Nov. 13, 2012 at 9:04 PM

Thanks for sharing this.  My kids would love it. 

Quoting SweetLuci:

 This is fun to make and kids like it, too. 



Caramel Apple Cake

Shaped like a caramel apple, this fun dessert is sure to inspire oohing and ahhing at any fall gathering.
Cake
3 1/3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon ground cloves
½ teaspoon allspice
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 ½ cups brown sugar
2 cups unsweetened applesauce
1 cup vegetable oil
2 teaspoons vanilla extract
Topping:
60 caramel candies
2 Tablespoons water
¾ cup walnuts, toasted and finely chopped
Waxed paper
1 large craft stick
Heat the oven to 350 degrees. Grease and flour two 1 ½ quart oven-safe bowls. (I used Pyrex) Combine the first 6 ingredients in a large mixing bowl. In a separate bowl, beat together the remaining cake ingredients, then add this mixture to the dry ingredients and beat until well mixed. Pour the batter into the prepared bowls and bake for 60 to 70 minutes or until a knife inserted in the center comes out clean. Allow the cakes to cool in the bowls for 10 minutes, then remove them from the bowls and set them inverted on wire racks to cool completely. Once
they have cooled, turn over the cakes and use a long knife to even their flat tops. To make the topping, place the caramel candies and water in a medium bowl and microwave on high power for 1 minute. Stir, then heat 30-45 seconds more until the mixture is smooth and forms a slow, thick ribbon when dropped from a spoon. Layer the cakes (flat sides together) using a few spoonfuls of the caramel to help hold them in place. Pour the remaining sauce over the cake. The caramel will run down the sides of the cake to cover it completely, or you can spread it with a knife while it’s still warm. Let the caramel set for about 20 minutes before pressing the walnuts onto the bottom half of the cake. Cover one half of the craft stick with waxed paper and insert the covered end into the top of the cake. Refrigerate or serve immediately. Serves 8.
Notes: I usually go by the doctor's office and ask for a tongue depressor to use as the stick-size-wise it looks better, but I didn't think of that in time, so I used 2 craft sticks. Make sure your caramel isn't too hot and runny when you put it on the cake or it will run all the way down to the plate, Try a spoonful first before doing the whole thing. It should just ooze down real slow. I didn't have 2 pyrex bowls exactly the same size and shape, so I used half the batter to bake one layer, put the remainder in the refrigerator, then when the first was baked and removed from the bowl, I baked the second.


Pink.Frosting
by on Nov. 18, 2012 at 10:35 AM

If I need to add a kid friendly selection to a dessert ensemble, I always go with cupcakes.  You can never go wrong with those.  As for a favorite...there are too many to count!  I like the traditional pecan and pumpkin pies, but also usually like to include something chocolate as well.

zboys
by on Nov. 18, 2012 at 10:38 AM

Pumpkin cobbler

jessicasmom1
by on Nov. 18, 2012 at 10:43 AM

ok we all decided on apple crumb cake, pumpkin pie , and cherry pie

shadenn766
by on Nov. 18, 2012 at 10:57 AM

pies (dutch apple, sweet potato, pecan)

cakes (german chocolate, lemon, orange- cranberry poundcake, carrot)

homemade banana pudding (with lots of nilla wafer cookies in it), lol

eating

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