This year, it was my job to make a few different desserts. In addition to Thanksgiving, we also celebrated Mike's goddaughter Maya's birthday. Mike and I made three different desserts that were pretty untraditional for Thanksgiving. Don't worry, there were also pumpkin and apple pies!
1. Pear Mousse
Ingredients:
- 2 3 oz packets of lemon jello
- 2 cans of sliced pears
- 2 tubs cool whip [thawed]
- 8 oz cream cheese
Directions:
- Make the lemon jello according to the directions and leave it out until it reaches room temperature. [You just want it to cool but you don't want it to set.]
- Put the pears [fruit and juice] in a blender until smooth.
- Add the cream cheese and lemon jello and blend again.
- Pour blended mixture into a bowl and fold in cool whip.
- Put in refrigerator for 12 hours until firm.
Mike did a fabulous job with this one!
It almost looks like ice cream.
2. Bright Pink Frosting for Cupcakes
Ingredients:
- Wilton pink gel food coloring
- 1/2 cup solid vegetable shortening
- 1/2 cup butter [at room temperature]
- 1 teaspoon vanilla extract
- 4 cups confectionary sugar
- 2 tablespoons milk
Directions:
- Cream shortening and butter
- Add and blend vanilla
- Add sugar one cup at a time, mixture will be appear dry
- Add tablespoons of milk one at a time
- Add about 20 drops of food coloring and blend in
- It should be a fairly thick consistency [perfect for piping]
I love this frosting because it doesn't take like pure sugar.
3. Shortbread Cookies
[I will be sharing this recipe in a guest post on Kristin's blog sometime in December, so be on the lookout!]
Thanks to Amanda, my pumpkin swap partner, for the sprinkles that made these cookies so festive!
