Thanksgiving means planning to wow your family and guests with some delicious food. Sure, the sweet regulars could make another appearance: pumpkin pie, pecan pie, and some type of spice cake. But why not try to shake things up this year?
Go bold, but go small with these tiny masterpieces. Pile a plate high with the following treats and we guarantee you’ll have extremely satisfied family members and friends.
1. Place 36 mini muffin liners in each cup of 2-3 muffin pans. Place one miniature Nilla Wafer in the bottom of each liner.
2. Beat the cream cheese and the sugar together using an electric mixer. Scrape the sides and bottom of the bowl, then slowly add the milk and beat until smooth.
3. Beat in the instant pudding mix very slowly. Scrape the sides again and beat for 2-3 minutes until smooth. Spoon the pudding mixture into a large piping bag with a wide tip.
4. Pipe a dollop of pudding into the bottom of each muffin liner.
5. Peel and cut the bananas into thin round slices. Place one slice in each muffin cup. Press down into the pudding. Pipe more pudding mixture over the top and tap pans to allow filling to settle.
6. Toss the remaining banana slices in orange juice and drain immediately. Place these drained banana slices and a miniature Nilla Wafer on top of each pie.
7. Place in the fridge for 2 hours before serving.
1. Preheat the oven to 350F. In a small bowl, combine the cinnamon and two tablespoons of sugar. Brush the bottoms of each mini taco boat with butter and sprinkle with the cinnamon mixture. Place the boats in a 9”x13” baking dish in 3 rows of 4 taco boats each.
2. Prepare the cake mixture as per instructions and pour approximately ¼ cup batter into each taco boat. Place in the oven and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove from baking dish and cool on a cooling rack placed over a sheet pan. While they’re cooling, combine the sweetened condensed milk, 1/3 cup heavy cream, and the whole milk. Stir until well mixed.
4. With a fork, prick the tops of the muffins all over and evenly spoon the milk mixture over the tops of each.
5. In a mixing bowl, combine the remaining heavy cream and 2 tablespoons of sugar. Mix on a high speed until stiff peaks form. Frost the muffins with the whipped cream, and garnish with a sprinkle of cinnamon, the chopped pineapple, and a cherry.
1. Preheat the oven to 350F.
2. Grind up the gingersnaps in a food processor.
3. Grease 24 mini-muffin tins.
4. Mix the salted butter and gingersnaps together in a bowl.
5. Once mixed well, press into the muffin tins.
6. Bake for 5 minutes, then allow to cool.
7. Finely chop the apples in the food processor. Combine with ¼ cup brown sugar, 1/3 cup sugar, ½ teaspoon cinnamon, 2 ¼ tablespoons flour.
8. Cook down over a medium heat.
9. Scoop small spoonfuls into each muffin tin, top with any leftover cookie crumble, and bake for 10 minutes.
10. Drizzle with caramel.
1. Preheat the oven to 325F. Grind up the cookie pieces in a food processor. Combine with the melted butter and press into the bottom of a 7”x11” baking dish. Bake for 10 minutes and set aside.
2. While the crust is cooling, preheat the oven to 425F. Blend the remaining ingredients in a food processor until it’s completely smooth. Once the crust has cooled, pour the batter on top of the crust and bake for 10 minutes.
3. Decrease the temperature to 250F and bake for 30 minutes. The inside should be slightly jiggly and the outer rims should have puffed up. Remove from the oven and allow to cool completely before cutting and serving. You can top these with dollops of whipped cream if desired.