Hello there everyone! Welcome back to Bensalem Comfort’s Thanksgiving Recipe Series! Today’s post is all about desserts. Yum! I don’t know about you, but dessert is my favorite part of any meal. I especially love the many fall flavors that are featured in Thanksgiving desserts such as pumpkin, apples and the spicy aromas of cinnamon and cloves. As much as I love a good pie, I’ve decided to share some different recipes with you today. Pumpkin roll with toffee cream filling and caramel sauce is sure to impress all of your guests and is an amazingly rich and decadent dessert. If you’re looking for a somewhat healthier option, give apple-spiced caramel-dipped doughnuts a try.
I’m sure you’re wondering how on Earth this doughnut recipe can possibly be healthy. The answer to that one is easy. This is a Paleo diet recipe. For those of you who are not familiar with the Paleo diet, it is dairy-free, gluten-free, grain free and soy free. My brother and sister-in-law follow the Paleo diet and I’m gluten and dairy-free so this recipe is perfect for my family. Also, since Thanksgiving is on the second night of Hanukkah, this is a great Hanukkah dessert as well. Doughnuts are a traditional Hanukkah dessert because they are often fried in oil and oil represents the oil the Maccabees used to light the Hanukkah menorah in the temple which then went on to burn for eight nights. The doughnuts in this recipe are baked, but equally as delicious.
3/4 cup cake flour
1 1/2 teaspoons ground cinnamon
1 1/4 teaspoons ground ginger
3/4 teaspoon ground allspice
6 egg yolks
6 egg whites
1/3 cup white sugar
1/3 cup packed light brown sugar
2/3 cup solid pack pumpkin puree
1/8 teaspoon salt
1/4 cup confectioners’ sugar for dusting
2 tablespoons dark rum
1 teaspoon unflavored gelatin
1 cup heavy whipping cream
3 tablespoons confectioners’ sugar
10 tablespoons crushed toffee candy
1 (16 ounce) jar caramel ice cream topping, warmed
1/2 cup crushed toffee candy
1. Preheat oven to 375 degrees F (190 degrees C). Spray a 15×10 inch baking sheet with vegetable oil spray. Sift flour, cinnamon, ginger and allspice into small bowl. Set aside.
2. In a large bowl, beat egg yolks, 1/3 cup white sugar and 1/3 cup brown sugar until very thick, about 3 minutes with an electric mixer. On low speed, beat in pumpkin, then flour mixture. Using clean, dry beaters, in a large bowl, beat egg whites and salt until stiff but not dry. Fold egg whites into batter in 3 additions.
3. Spread into prepared pan. Bake at 375 degrees F (190 degrees C) for 15 minutes, or until a toothpick inserted into cake comes out clean.
4. Place smooth (not terry cloth) kitchen towel on work surface; dust generously with powdered sugar. Cut around pan edges to loosen cake. Turn cake out onto kitchen towel. Fold towel over 1 long side of cake. Starting at 1 long side, roll cake up in towel. Arrange cake seam side down and cool completely, about 1 hour.
5. To make the filling: Pour 2 tablespoons rum into small heavy saucepan and sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Stir over low heat just until gelatin dissolves, then remove from heat. In a large bowl, beat chilled whipping cream and 3 tablespoons powdered sugar until stiff peaks form. Beat in gelatin mixture. Fold in 6 tablespoons English toffee pieces.
6. Unroll cake, sprinkle with 4 tablespoons English toffee pieces. Spread filling over. Starting at 1 long side and using kitchen towel as aid, roll up cake to enclose filling. Place cake seam side down on platter. (Can be prepared 1 day ahead.) Cover with foil and refrigerate.
7. Trim ends of cake on slight diagonal. Dust cake with powdered sugar. Spoon some of the warm caramel sauce over top of cake. Sprinkle with 1/2 cup toffee. To serve, cut cake crosswise into 1 inch thick slices. Serve with remaining sauce.
3 Medjool dates, pitted and finely chopped
1/4 cup coconut flour
1/2 teaspoon baking powder
2 cups apples, peeled, cored and finely chopped
5 large eggs
pinch of sea salt
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon ground allspice
1/4 cup creamy almond butter
Caramel Dip Ingredients:
13.5 oz. can of coconut milk
1/4 teaspoon baking soda
4 tablespoons ghee or organic butter
pinch of sea salt
1/8 teaspoon butter extract
1 teaspoon vanilla
2 tablespoons raw honey
1/4 teaspoons cinnamon
1/2 cup organic coconut palm sugar
1. In a mixing bowl, blend doughnut ingredients until well-blended (this will be a slightly chunky batter). Fill the bottom half of the doughnut maker until level. Lower top half and cook for approximately 3-4 minutes until firm and slightly browned. Let cool on a cooling rack. (If you don’t have a doughnut pan, you can place the batter into a piping bag with a wide tip or a Ziploc bag with the corner snipped off and pipe the batter onto a baking sheet in a doughnut shape or even doughnut holes. Just be sure to monitor the baking time as it may now differ from the original recipe.)
2. Continue to cook until batter is gone. It makes about 20 mini doughnuts.
3. For the caramel: Place ingredients in a medium saucepan. Heat to a boiling for 4 minutes. Continue to cook for approximately 30 minutes on low, stirring often. The sauce will darken and thicken. Cook until it thickly coats your spoon.
4. Dip the tops of the doughnuts in the sauce and place on a cooling rack. Refrigerate.
*For the extra caramel sauce (I don’t like to waste): I lined a baking dish with parchment paper and then poured in the caramel sauce (with added pecans). Let cool and refrigerate and cut into squares for a “praline” experience!
I hope you enjoy these delicious dessert recipes! Stay tuned for the next segment of the Bensalem Comfort Recipe Series where we’ll be talking turkey. You won’t want to miss it!