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Thanksgiving Treats for the Kids' Table (page 2)

Thanksgiving Treats for the Kids

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Updated on Nov 15, 2010

What You Need to Make the Frosting:

  • ½ cup unsalted butter, at room temperature
  • 8 ounces cream cheese, at room temperature
  • 3 cups powdered sugar, sifted
  • 1-2 tablespoons orange juice

In a stand mixer fitted with a paddle attachment, mix together the butter, cream cheese and powdered sugar on low speed until well combined. Add one tablespoon orange juice and mix until combined. If the frosting is too thick add one more tablespoon of orange juice and mix until well combined. Beat the frosting on medium speed for a couple of minutes and frost as desired.

You can get festive with your frosting and add some orange food coloring if you like for some extra Thanksgiving flare!

Almond Ginger Bark

If you’ve ever been met with the complaint that there’s nothing chocolaty on the Thanksgiving dessert menu, consider making some bark. Ginger and almonds add a fall feel to this quick and easy chocolate treat. The chocolate is traditionally tempered, but you can avoid this step by making the bark the morning you are going to serve it and keeping it in the fridge until about 15 minutes before serving.

What You Need:

  • 1 pound milk chocolate, chopped
  • 8 ounces chopped almonds
  • 2 ounces candied ginger, diced into small pieces

What You Do:

  1. Line a baking sheet with parchment paper and set aside.
  2. Set up a double boiler, if you don't already have one. (Take a pot or deep saucepan and pour in about two inches water. Find a heat proof bowl that will fit snuggly on top of the saucepan. The base of the bowl should not touch the water.) Bring the eater to a low boil.
  3. Pour the chocolate into the bowl sitting atop the saucepan. Gently melt the chocolate, stirring occasionally. Remove from heat.
  4. Stir in the ginger and almonds and pour the entire mixture onto the lined baking sheet. Use a small offset spatula to smooth out the layer of bark.
  5. Refrigerate, uncovered, just until set (about 30 minutes).
  6. Invert the pan onto a large cutting board and use a large chef’s knife to cut the bark into pieces.

Get creative and use a variety of chocolates, nuts and dried fruits—just follow the recipe proportions with your substituted ingredients. The great thing about this recipe is you can easily make a large batch if you've got lots of guests to serve. You can also drop a few pieces each into some festive cellophane bags, tie them up, and give them to your guests as party favors.

You can have all three treats out for the kids’ table dessert, or serve one, such as the cupcake after the meal and save the candy bagged up as a table decoration/party favor for the kids to take home to enjoy. With such a big dinner holiday dinner, saving a few treats to take home and to enjoy later might be a delicious way to end the meal!  

 

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