Complimentary desserts to the standard pumpkin, apple, and pecan pie.

When there are a lot of desserts on a table, guests often like to enjoy a sample of many.  A slice of pie or cake tend to be large servings.  Small pick-up desserts are a nice compliment.  I like to stick to flavors of the season.  The middle plate holds nut crescent cookie, which are filled with a combination nut filling.  Nuts are always in season this time of year.  The bottom plate holds Dulce de Leche fudge.  While caramel apples are about a month past their prime – caramel is usually a welcome flavor.  Finally, the top plate holds oreo truffles – no matter what the season is, chocolate lovers want chocolate desserts.

Oreo Truffles

Grind together 1 package of Oreos and 1 8-oz pkg of cream cheese in food processor.  Roll into balls.  Place in freezer for about 30 minutes.  Dip in chocolate.

Dulche de Leche Caramel Fudge ( recipe from http://chocolatechocolateandmore.com/dulce-de-leche-caramel-fudge/ )

3 cups white chocolate (use a good chocolate – don’t use chips)

2 Tbls butter

Melt the above ingredients in microwave (don’t over cook)

Stir in 1 tsp. of vanilla and 14 oz of Duce de Leche caramel (usually found in hispanic section at grocery store)

Pour into foil lined 8×8 pan.  Chill in refrigerator for at least 2 hours.

Nut Crescent Cookies

In addition, to the above desserts, I also made:

Carrot Cake (gluten free)

Chocolate Loaded Cake (gluten free)

HAPPY THANKSGIVING AND HAPPY BAKING!