As we approach the Thanksgiving holiday, we wanted to take a moment to encourage you to make the most of your time off from school by creating special moments with your children. One fantastic way to bond and have fun together is by spending time in the kitchen, whipping up delicious desserts that will not only satisfy your sweet tooth but also create lasting memories.
This Thanksgiving, let’s turn the kitchen into a hub of creativity and joy! Cooking together is not only a fantastic way to share quality time, but it also provides an excellent opportunity to teach your children important life skills. Plus, there’s nothing quite like the aroma of freshly baked goodies filling your home during the holiday season.
To get you started, here’s a delightful Thanksgiving dessert recipe that’s not only scrumptious but also easy for kids to get involved in:
Sweet Potato Cupcakes:
2 sticks unsalted butter, melted and cooled
16 ounce can of sweet potatoes
2 cups all purpose flour
1 cup granulated sugar
1 cup packed brown sugar
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon salt
Cream Cheese Frosting
8-ounce cream cheese, room temperature
1 stick butter
4 cups powdered sugar
orange food coloring
Keebler Elf Fudge Stripes Cookie
Mini Reese’s Peanut Butter Cups
Preheat the oven to 350°F (175°C) and line a muffin tin with 18 cupcake liners.
Process the sweet potato puree in a food processor. Set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt.
In a separate large bowl, whisk together the butter, brown sugar, granulated sugar and eggs.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Whisk in the sweet potato puree. Divide the batter evenly among the cupcake liners.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool before adding glaze.
Now let’s get creative with the top hats! You’ll need to make the frosting first. Place the softened cream cheese and butter into a mixing bowl and beat on medium speed until well combined. Turn off the mixer and scrape the bowl in the middle so that you have an even mix. Add powdered sugar to the mixture, one cup at a time, mixing well after every cup. Scrape the bowl in between each added cup to ensure even mixture. Add vanilla. Mix until combined. Add orange food coloring, enough to your liking. If frosting is too thick, add milk or heavy whipping cream, one tablespoon at a time until you reach the consistency desires.
Top cooled cupcakes with a dollop of frosting and swirl around with a knife, to flatten. Place one cookie on top of the frosting, face down so that the coated chocolate side shows on top.
Unwrap a Reese’s cups and set aside. Grab a piping bag and add frosting to it. Using a tiny round hole, pipe a square to each Reese’s cup.
Pipe around the edge of the Reese’s cup and place on top of the cookie (this will bind the cookie and Reese’s cup together, just as glue would). Allow cupcakes to sit for 1-2 hours to allow frosting to hard and cookie and Reese’s cup to fully bind together.
Place in an air tight container until ready to eat. ENJOY!
We hope you and your children enjoy making and, of course, indulging in these delightful treats. Remember, it’s not just about the end result; it’s about the fun and laughter shared along the way.
Wishing you a warm and wonderful Thanksgiving filled with love, laughter, and lots of delicious desserts!