WPB Magazine Fall 2016 | Page 56

west palm beach magazine Thanksgiving Day “Dessert” Recipe T his year, the turkey may seem like the star, but everybody knows it’s all about the sweet stuff. Go all out with these easy pies, cakes, cookies and other decadent, fall-inspired treats. Whether you prefer pumpkin or apple pie, dessert just might be the best part about Thanksgiving dinner. No matter how stuffed your guests are after the main meal, everyone will make room for these stunning sweets. We have come up with this stunning dessert by food blogger Lauren Brennan that will be a beautiful addition to your holiday table. Here’s how to make it... PUMPKIN PECAN COBBLER This is pumpkin dessert mecca. It is like a pumpkin lava cake and cobbler love child. It’s got all the yummy factors that I love in a dessert and uses ingredients that 99% you already have in your pantry. Ingredients Produce a 1/2 cup Pumpkin puree Baking & Spices a 1 3/16 cup All purpose flour a 2 tsp Baking powder a 1/2 cup Brown sugar a 1 tsp Cinnamon a 1/2 tsp Cloves a 1 1/4 cup Granulated sugar a 1/2 tsp Nutmeg a 1/2 tsp Salt a 1 1/2 tsp Vanilla Oils & Vinegars a 1/4 cup Butter or vegetable oil Nuts & Seeds a 1/4 cup Pecans Dairy a 1/4 cup Milk Liquids a 1 1/2 cups hot Water Preheat oven to 350 degrees. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides. In a separate bowl, stir sugar, brown sugar and 56 wpb magazine pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream. - premier lifestyle magazine in west palm beach