The Entrepreneur Stand- Sending you Arts, Crafts, and baked goodies! Thank you for your support!
- Katherine Victoria Vananderland
- Nov 21, 2021
- 13 min read
Acorn Treats
You only need three ingredients to make these super simple acorn cookies! —Jane Stasik, Greendale, Wisconsin
Ingredients
Total Time Prep: 35 min. + chilling
Makes
4 dozen
1/2 cup miniature semisweet chocolate chips
48 milk chocolate kisses
48 Nutter Butter Bites
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Directions
Reserve 48 chocolate chips. In a microwave, melt remaining chocolate chips; stir until smooth. Spread the flat side of each kiss with a small amount of melted chocolate; immediately attach each to a cookie.
Secure one reserved chocolate chip as a stem onto each acorn. Place on waxed or parchment-lined baking sheets; let stand until set. Store in an airtight container.
This combination of cookies and candy make for an adorable treat to take into school a Thanksgiving party. Everyone will love them!
Ingredients Total Time Prep: 1 hour
Makes 32 cookies
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
32 fudge-striped cookies
32 pieces orange bubblegum bits
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Directions
In a small shallow bowl, combine frosting and food coloring. Remove paper liners from peanut butter cups.
Holding the bottom of a peanut butter cup, dip top of cup in yellow frosting. Position over center hole on the bottom of cookie, forming the hatband and crown. Add a buckle of one orange bubblegum bit. Repeat with remaining cups and cookies.
Nutrition Facts 1 cookie: 130 calories, 7g fat (3g saturated fat), 0 cholesterol, 81mg sodium, 16g carbohydrate (11g sugars, 1g fiber), 2g protein.
Sweet corn takes on a whole new meaning with this recipe. The corncobs look delightfully like the real thing—except they’re made of cake, frosting and peanut butter candies! These treats really brighten up the Thanksgiving table, and they’re so easy to make.
Total Time Prep: 40 min. Bake: 35 min. + cooling
Makes 8 servings
Ingredients
1 package (9 ounces) yellow cake mix
1/2 cup finely chopped nuts
1 can (16 ounces) vanilla frosting
2 packages (16 ounces each) Reese's pieces
Dried corn husks
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Directions
Prepare cake batter according to package directions; add nuts. Grease and flour a 9-in. round baking pan; add batter and bake as directed. Cool for 10 minutes.
Remove cake from pan to a wire rack to cool completely. Freeze the cake for easier cutting. Cut the cake into ears of corn using the diagram found here. Set aside the remaining cake for another use.
Place cakes on a cutting board or serving platter. Frost tops and sides with 1-1/2 cups frosting. Decorate tops, sides and bottom ends of each ear with Reese's pieces. Cut corn husks into 8- to 12-in. lengths. Attach to cakes using additional frosting. Gently pull the husks together in the middle and tie with twine.
EDITOR'S NOTE:Don't have Reese's Pieces candies on hand? Try decorating the cakes with M&M's or candy corn instead. To make individual treats for guests, simply form "mini" corncobs by cutting smaller pieces of cake and paper twist. Finished size:Not including paper twist pieces, the middle cake shown in the photo measures about 8 inches long x 3 inches wide, and each side cake measures about 6 inches long x 2-1/2 inches wide. Cake Diagram > Recommended Video
Total Time Prep/Total Time: 20 min. Makes 20 servings
Mention turkey legs made of pretzels and chocolate, and the kids come running. Let them help by unwrapping caramels for this easy, no-bake treat. —Amy Lents, Grand Forks, North Dakota
Ingredients
40 caramels
20 honey wheat braided pretzel twists
3 ounces milk chocolate, melted
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Directions
Microwave caramels on high until softened, 10-15 seconds. Mold two softened caramels around the lower half of each braided pretzel to resemble a turkey leg. Dip in melted chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container 1-2 weeks.
TEST KITCHEN TIPSYou can adjust the look of your legs by trimming the pretzels down a tad if they look long. Feel free to use dark chocolate if that's what floats your boat!
Nutrition Facts 1 piece: 112 calories, 3g fat (1g saturated fat), 2mg cholesterol, 102mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 1g protein.
Create a simple centerpiece for your Thanksgiving dessert table! This turkey cake comes together fast with the help of a box mix, and melted candy coating keeps decorating easy.
Total Time Prep: 30 min. Bake: 40 min. + cooling Makes 16 servings
Ingredients
1 package dark chocolate cake mix (regular size)
1 package (3.9 ounces) instant chocolate pudding mix
4 large eggs, room temperature
1 cup sour cream
3/4 cup canola oil
3/4 cup water
FROSTING:
3-3/4 cups confectioners' sugar
1/3 cup baking cocoa
1 cup butter, softened
2 teaspoons vanilla extract
3 to 5 tablespoons 2% milk
8 ounces each red, yellow and orange candy coating disks, melted separately
2 black nonpareils
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Directions
Preheat oven to 350°. Line bottoms of 3 greased 8-in. round baking pans with parchment; grease paper. In a large bowl, combine the first 6 ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Transfer batter to prepared pans.
Bake until a toothpick inserted near the center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
For frosting, sift confectioners' sugar and cocoa together. In a large bowl, beat butter and vanilla until blended. Beat in confectioners' sugar mixture. Beat in enough milk to reach desired consistency. Spread frosting between layers and over top and sides of cake.
For decorations, place each color of melted candy coating in a piping bag fitted with a medium round tip; pipe various size circles of each color onto parchment. Drag the back of an offset spatula through each circle, creating oblong shapes for turkey feathers. Let stand until set.
Arrange turkey feathers upright into top of cake. Using a small round tip, pipe melted white candy coating into two small discs, adding a black nonpareil in the center for the eyes. With another small round tip, pipe melted red candy coating into a comma shape for the wattle. Cut a yellow candy coating disc into a triangle for the beak. Attach eyes, beak, and wattle to the front of the cake using extra frosting.
TURKEY CAKE TIPS How else can you decorate a turkey cake? First, make sure you’ve frosted the cake the way you like by following our guide on how to frost a cake. Then, give your turkey some personality by making it your own! Swap the chocolate feathers for your favorite wafer cookies, pipe on goofy eyebrows, or make a little Pilgrim hat out of an upside down cake cone dipped in chocolate. If you don’t have pre-colored candy discs, you can dye white chocolate different colors on your own with a few drops of candy coloring, but steer away from liquid or gel coloring that isn’t formulated for chocolate use, or you’ll end up with bowl of seized chocolate. To learn more about which kind of food coloring to use when, check out our Test Kitchen’s guide to types of food coloring.How should you store this turkey cake? Cakes can be such a challenging bake to store, and particularly decorated cakes like this one. The best way to store this turkey cake is under a cake dome, or in a cake keeper. After you’ve sliced a frosted cake, press plastic wrap on the exposed sponge, which will keep it from drying out. Be sure to eat the cake within three to four days! Learn the best ways to store baked goods, from cakes to cookies to cheesecake.What is the best way to transport this turkey cake? Taking this cake to go? Add the feathers once you get to your destination so they don’t break. Keep your cake in a domed cake carrier, and for extra security put a square of rubber shelf liner under your cake plate to keep it from jostling around during the car ride. —Maggie Knoebel, Taste of Home Culinary Assistant
Nutrition Facts 1 slice: 736 calories, 40g fat (23g saturated fat), 82mg cholesterol, 440mg sodium, 91g carbohydrate (74g sugars, 1g fiber), 4g protein.
Give the classic fall dessert a twist with these pecan pie cookies. They’re a simple brown sugar cookie that’s topped with a gooey and crunchy filling and creamy frosting. You’ll want to make them every year.
Ingredients
Total Time Prep: 45 min. Bake: 10 min./batch
Makes
3 dozen
3/4 cup shortening
1 cup packed brown sugar
1 large egg temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
FILLING:
1 cup finely chopped pecans
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
Frosting of choice, optional
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Directions
Preheat oven to 350°. In a large bowl, cream shortening and brown sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make a 1/2-in.-deep indentation in the center of each ball. Combine filling ingredients; spoon into indentations.
Bake for 9-11 minutes or until lightly browned. Cool for 1 minute before removing from pans to wire racks. If desired, top with frosting.
PECAN PIE COOKIES TIPS What are some variations of this pecan pie cookies recipe? Try adding different types of toppings, like toasted coconut, caramel drizzle or vanilla frosting. How do you store pecan pie cookies? Like other cookie recipes, you can store these pecan pie cookies for three to five days at room temperature in an airtight container. Can you make these pecan pie cookies ahead of time? Yes, you can make these cookies ahead of time. Just wait to frost once you're ready to enjoy! —Christina Herbst, Taste of Home Assistant Digital Editor, and Rashanda Cobbins, Taste of Home Food Editor
Nutrition Facts 1 each: 128 calories, 7g fat (2g saturated fat), 8mg cholesterol, 50mg sodium, 15g carbohydrate (9g sugars, 1g fiber), 1g protein.
What’s Thanksgiving without a turkey or two? These festive fall treats, made with rice cereal, cookies and candy, would make fun favors at each place setting on your Thanksgiving table—if your family doesn’t gobble them up first.
TURKEY at Thanksgiving is a timeless tradition. But you can give your holiday meal a novel twist with these birds of a different feather. The holiday treats are cute, sweet and made from all kinds of goodies youngsters love to nibble on. "The kids and I had a ball making these tasty turkeys for Thanksgiving one year," shares Sue Gronholz of Beaver Dam, Wisconsin. "They loved forming the turkey bodies from the gooey cereal mixture and twisting the sandwich cookies apart. "But using chocolate frosting to "glue" on the candy corn was their favorite part." This recipe makes a big batch of tempting turkeys, so there are plenty for snacking and sharing. These festive fall treats also would make fun favors at each place setting on your Thanksgiving table—if your family doesn't gobble them up first!
Ingredients
Total Time Prep: 30 min. Cook: 5 min. + cooling
Makes
28 servings
1/4 cup butter, cubed
4 cups miniature marshmallows
6 cups crisp rice cereal
28 chocolate sandwich cookies
1-1/2 cups chocolate frosting
1 package (11 ounces) candy corn
28 malted milk balls
White candy coating, optional
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Directions
In a large saucepan, melt butter. Add marshmallows; stir over low heat until melted. Stir in cereal. Cool for 10 minutes. With buttered hands, form cereal mixture into 1-1/2-in. balls. Twist apart sandwich cookies. If desired, remove filling and save for another use. Spread frosting over each cookie half.
Place 28 cookie halves under cereal balls to form the base for each turkey. Place 5 pieces of candy corn in a fan pattern on remaining cookie halves; press each half onto a cereal ball to form the tail. Attach remaining candy corn with frosting to form turkey wings. For head, attach malted milk ball with frosting; cut white tip off additional candy and attach to head with frosting to form beak. If desired, place melted white candy coating in a piping bag fitted with a #1 round tip; pipe onto head to form eyes. Allow to stand until frosting has set. Store, tightly covered at room temperature.
Nutrition Facts 1 piece: 222 calories, 6g fat (2g saturated fat), 0 cholesterol, 125mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 1g protein.
This is a sensational, easy recipe that is perfect for an appetizer, snack or dessert. The pumpkin, cinnamon and apricot preserves come together for a unique take on fall flavors.
Ingredients Total Time Prep: 40 min. Cook: 15 min. Makes 40 wontons (1-1/2 cups dip)
1 can (15 ounces) pumpkin
1 cup ricotta cheese
1 teaspoon salt
40 wonton wrappers
Oil for deep-fat frying
dip:
1 cup confectioners' sugar
1/2 cup sour cream
1/2 cup apricot preserves
1 teaspoon ground cinnamon
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Directions
In a small bowl, combine the pumpkin, cheese and salt. Place 1 tablespoonful in the center of a wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal. Repeat.
In an electric skillet or a deep-fat fryer, heat oil to 375°. Fry wontons in batches for 30-60 seconds on each side or until golden brown. Drain on paper towels.
Meanwhile, in a small bowl, combine dip ingredients. Serve with wontons.
Nutrition Facts 1 wonton with about 2 teaspoons dip: 81 calories, 4g fat (1g saturated fat), 5mg cholesterol, 111mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 2g protein.
Get your kids in the Turkey Day spirit! Have them help you stack these candy-laden treats. With colorful pretzel-based tails, they make great edible favors.
Total Time Prep: 2 hours + standing Makes 1 dozen
Get your kids in the Turkey Day spirit. Have them help you put together these well-seasoned treats. With colorful pretzel-based tails, they make great edible favors. —Taste of Home Test Kitchen
Ingredients
6 Fruit by the Foot fruit rolls
9 circus peanut candies
1 cup butterscotch chips, divided
24 candy eyeballs
6 chocolate-covered thin mints
12 large sourdough pretzels
36 milk chocolate kisses, unwrapped
12 vanilla wafers
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Directions
Using kitchen scissors, cut feathers and 12 wattles from fruit rolls. Cut three circus peanuts crosswise in half. Cut 24 turkey feet from remaining circus peanuts.
Reserve 12 butterscotch chips for beaks. In a microwave, melt 1/2 cup of the remaining chips; stir until smooth. Using melted chips, attach two candy eyeballs, a wattle and a beak to each chocolate-covered thin mint to make turkey heads.
Place a pretzel on a waxed paper-lined microwave-safe plate. Place a chocolate kiss in each of the three holes. Microwave on high for 15-20 seconds or until melted. While still warm, arrange feathers in a fan shape over pretzel, pressing gently into melted chocolate to adhere. Repeat with remaining pretzels and kisses.
Melt remaining butterscotch chips. Using melted chips, attach a vanilla wafer to each pretzel for body; attach heads. Attach circus peanut pieces for feet. Let stand until set.
Nutrition Facts 1 serving: 283 calories, 12g fat (8g saturated fat), 4mg cholesterol, 170mg sodium, 45g carbohydrate (33g sugars, 1g fiber), 2g protein.
An air fryer makes these classic apple fritters healthier than old-fashioned fritters, yet they are still just as delicious. The Honeycrisp apples, vanilla, lemon and fluffy dough come together for your new favorite Thanksgiving dessert.
Total Time Prep: 10 min. Cook: 10 min./batch Makes 15 servings
Ingredients
Cooking spray
1-1/2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/2 teaspoon salt
2/3 cup 2% milk
2 large eggs, room temperature
1 tablespoon lemon juice
1-1/2 teaspoons vanilla extract, divided
2 medium Honeycrisp apples, peeled and chopped
1/4 cup butter
1 cup confectioners' sugar
1 tablespoon 2% milk
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Directions
Preheat air fryer to 410°. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Add milk, eggs, lemon juice and 1 teaspoon vanilla extract; stir just until moistened. Fold in apples.Line air-fryer basket with parchment (cut to fit); spritz with cooking spray. In batches, drop dough by 1/4 cupfuls 2-in. apart onto parchment. Spritz with cooking spray. Cook until golden brown, 5-6 minutes. Turn fritters; continue to air-fry until golden brown, 1-2 minutes. Melt butter in small saucepan over medium-high heat. Carefully cook until butter starts to brown and foam, 5 minutes. Remove from heat; cool slightly. Add confectioners' sugar, 1 tablespoon milk and remaining 1/2 teaspoon vanilla extract to browned butter; whisk until smooth. Drizzle over fritters before serving.
Nutrition Facts 1 fritter: 145 calories, 4g fat (2g saturated fat), 34mg cholesterol, 183mg sodium, 24g carbohydrate (14g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 fat.
If you’ve had your fill of pumpkin pie, this cool and creamy pumpkin mousse is perfect for you. Its light and fluffy texture won’t make you feel “stuffed” after your favorite turkey dinner.
Total Time Prep: 10 min. + chilling Makes 8 servings
Ingredients
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup cold 2% milk
1-3/4 cups whipped topping
24 gingersnaps, divided
Whipped cream, optional
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Directions
In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping.
Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.
Nutrition Facts 1/2 cup: 335 calories, 15g fat (9g saturated fat), 31mg cholesterol, 288mg sodium, 45g carbohydrate (28g sugars, 2g fiber), 5g protein.
Caramel Apple Rice Krispies Treats Turns out you don’t need an apple for a caramel apple! Ooey, gooey caramel meets your favorite crisped rice treat in this fall-inspired treat.
Total Time Prep: 20 + standing Makes 1 dozen
Ooey, gooey caramel meets your favorite crisped rice treat in this caramel apple Rice Krispies Treat recipe. —Taste of Home Test Kitchen
Ingredients
1 package (10 ounces) miniature marshmallows
3 tablespoons canola oil
5 cups Rice Krispies
1 cup dried apples, chopped
1 package (11 ounces) caramels
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Directions
In a microwave or a large saucepan over low heat, melt marshmallows and oil; stir until smooth. Remove from heat; stir in cereal and dried apples. Shape 1/2 cup mixture into an apple shape. Insert pop stick into center; repeat with remaining mixture. Let cool to room temperature. Melt caramels according to package directions. Spread caramel onto apples and set on waxed paper to cool.
Nutrition Facts 1 treat: 278 calories, 6g fat (1g saturated fat), 2mg cholesterol, 165mg sodium, 56g carbohydrate (36g sugars, 1g fiber), 3g protein.
If you get tired of eating the same thing several days after Thanksgiving is over. Try something different, like these chocolate, cream cheese and pumpkin-flavored cups.
Ingredients
Total Time Prep: 35 min. + chilling Makes 16 servings
1 package (12 ounces) dark chocolate chips
4 teaspoons shortening or coconut oil
2 packages (8 ounces each ) cream cheese, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 prepared 9-in. pumpkin pie
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Directions
In a microwave, melt chocolate chips and shortening; stir until smooth. Using a narrow pastry brush, brush the inside of 2-in. foil muffin liners with a thin layer of melted chocolate, leaving a 1/8 inch rim unpainted at the top. Refrigerate for 15 minutes or until firm. Repeat layers 3 times.
Meanwhile, in a food processor, puree the pie. Add the cream cheese, sugar and brown sugar and pulse until light and fluffy.
Spoon or pipe pumpkin mixture into chocolate shells. Chill until serving.
Nutrition Facts 1 piece: 390 calories, 24g fat (15g saturated fat), 70mg cholesterol, 267mg sodium, 42g carbohydrate (31g sugars, 2g fiber), 6g protein.
Monkey bread is the best way to get the family around the Thanksgiving dessert table! The vanilla pudding is an unusual addition, but don’t skip it!
Total Time Prep: 20 min. + rising Bake: 20 min. Makes 16 servings
Ingredients
2 loaves (1 pound each) frozen bread dough, thawed
1 cup packed brown sugar
3/4 cup butter, cubed
1 package (3 ounces) cook-and-serve vanilla pudding mix
2 tablespoons 2% milk
2 teaspoons ground cinnamon
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Directions
Cut dough into 1-inch pieces; place in a greased 13x9-in. baking dish. In a large saucepan, combine remaining ingredients; bring to a boil. Cook and stir 1 minute; remove from heat. Pour over dough pieces.
Cover loosely with parchment or nonstick foil; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake, uncovered, until golden brown, 20-25 minutes. Immediately invert onto a serving plate.
TEST KITCHEN TIPSIf there's any saucy goodness left in the pan after inverting the bread, use a rubber spatula to remove every last sticky bit. When we tested this recipe, we made 42 balls of dough and arranged them into seven rows of six dough balls.
Nutrition Facts 1 serving: 247 calories, 9g fat (4g saturated fat), 18mg cholesterol, 339mg sodium, 36g carbohydrate (16g sugars, 2g fiber), 5g protein.
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