Happy Thanksgiving to all of my readers! This year I am thankful for my loving husband, my wonderful friends, and my amazing family. I’m happy to be spending Thanksgiving day at my parents house celebrating with my family and having some delicious comfort food. I hope everyone has a happy and safe holiday.
I’ll be out shopping tonight at midnight for all those Black Friday sales so I have to keep my energy up by eating all the Thanskgiving favorites! But before I leave, I’d like to share with you two fun and easy Thanksgiving desserts that I made for my students this year.
Pilgrim Hat Cookies (adapted from Women’s Day)
16 Fudge Stripe cookies
16 small peanut butter cups
royal icing (in white and yellow)
1. Place the cookies fudge side up on a cookie sheet. Place a small amount of white royal icing around the edge of an unwrapped peanut butter cup and place it over the hole in the cookie.
2. Place the yellow royal icing in a piping bag with a small tip. Pipe icing around the peanut butter cup to make a hant band and then pipe on a gold bucket in the middle of the hat.
3. Allow the icing to harden for at least 2 hours and enjoy!
1 bag mini Reese peanut cups
1. Get two baking sheets. Lay out 18 Oreo cookies. Put icing in the crack in the top half of the cookie and stick in 5 candy corns, point side in. Lay the cookie down on the baking sheet.
2. Next put a dab of royal icing on the opposite end of the cookie and stand a cookie up at the other end to make the base. Push it against the side of the baking sheet so it holds as the icing hardens.
3. Once the icing has dried, unwrap 18 peanut butter cups. Cut off the very end of each peanut butter cup, making a flat end. Put icing on the cut side and the top of the peanut butter cup. Push the cut side onto the plain cookie and the top covered in icing on the cookie with the candy corn.
4. Put a dab of frosting on a Whopper and stick it on top of the PB cup. Cut the tops off of 18 candy corns. Dab a little icing on each one and stick it to the front of the Whopper to make a beak. Allow to dry for 15 minutes.
5. Put the royal icing in a piping bag with a small tip. Pipe on two eyes for each turkey. Immediately put a sprinkle in the middle of each. Allow the entire thing to dry for 30 minutes then carefully stand each turkey upright. Keep in an air tight container for up to 3 days.