I need a really good dessert recipe…?

for thanksgiving dinner that isn’t cheesecake or pumpkin pie. Anyone have any really good recipes? No banana or mint Chocolate recipes eitehr please. Thank you.

I made this last year and it got rave reviews! Make sure to use the soft lady fingers from the Bakery section and not the hard, biscotti type.

Mexican Chocolate Icebox Cake
Servings:
8 servings
Ingredients
3 (3-ounce) packages ladyfingers (about 60)
1/3 cup Kahlúa, optional
2 tablespoons cinnamon sugar
2 2/3 cups chilled heavy whipping cream
4 ounces unsweetened chocolate, chopped
1/4 cup sugar
1 1/4 cup confectioners’ sugar
1/2 cup (1 stick) unsalted butter
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 tablespoon grated semisweet chocolate
Cooking Instructions
Drizzle the top side of the ladyfingers with some of the Kahlúa. Sprinkle with cinnamon sugar. Line the bottom and side of a 9-inch springform pan with the ladyfingers, reserving 15. Heat 3/4 cup of the whipping cream and unsweetened chocolate and sugar in a saucepan over low heat until chocolate melts and mixture is smooth, stirring constantly. Let stand until room temperature.

Beat 1 cup plus 2 tablespoons of the confectioners’ sugar, butter and 1 teaspoon of the vanilla in a bowl until well mixed. Beat in the cooled chocolate mixture. Combine the remaining whipping cream, remaining 2 tablespoons confectioners’ sugar, remaining 1 teaspoon vanilla and cinnamon in a separate bowl. Beat until firm peaks form. Fold 3/4 of the whipped cream mixture into the chocolate mixture. Spread half the chocolate mixture in the prepared pan. Top with the reserved ladyfingers. Spread the remaining chocolate mixture over the ladyfingers. Decorate the top with the remaining whipped cream mixture. Sprinkle with grated chocolate. Chill, covered, for 3 to 24 hours or until firm.

Thanksgiving dinner recipe ideas, how to cook the perfect t

Dulc? $14.99 The Museum of New Mexico Foundation serves up the third in this celebrated series of cookbooks with Dulcé: Desserts from Santa Fe Kitchens and delectable recipes that infuse the unique flair of Santa Fe to classic favorites. Taken from the distinctive kitchens and homes of Santa Fe, these sweet treats blend Southwestern flavors with traditional confections from various cultures to create exciting-sometimes surprising-dishes, including Piña Colada Cheesecake, Southwestern Harvest Pumpkin Cheesecake, 1800s Baked Fudge, Chocolate-Espresso Lava Cake with Espresso Whipped Cream, Cinnamon Ganache Tart, Chewy Chocolate Gingerbread Cookies, Mocha Pots de Crème, and more.

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Fearless Baking: Over 100 Recipes That Anyone Can Make $0.99 With recipes organized by technique and step-by-step instruction, Fearless Baking is the antidote to years of crumbly cookies, tasteless tarts, and burnt biscuits. If you’re a first-time baker, you’ll be amazed at the ease and speed with which you can turn out the same kinds of quality homemade treats you’ve envied in others’ homes. If you’re an experienced baker, you’ll find focused instructions on each aspect of baking, and original fail-safe recipes that can broaden your repertoire. Introductory chapters detail the basic ingredients used throughout the book, along with the appropriate pans and utensils. Each recipe begins with a helpful “Baking Answers” section to anticipate questions or problems and explain the baking ideas or techniques that the recipe introduces or emphasizes. In addition, the directions not only include tips for visual measurement but also often provide descriptive instructions for recognizing when a batter is properly mixed or an item is done. Each chapter builds on skills and techniques that have been previously explained. Beginning with the simplest recipe (for Perfectly Easy Chocolate Chip Butterscotch Blondies) in “Just Stir and Bake,” you progress to Glazed Fresh Raspberry Pie in “No-Roll Crusts with Simple Fillings,” Butter Shortbread Cut-outs in “Mixing a Smooth Dough,” and Deep South Pound Cake in “Mixing a Smooth Batter.” Now go on to Cranberry Eggnog Cake with Bourbon Butter Frosting in “Putting the Frosting with the Cake,” Apple and Hazelnut Macaroon Tart in “Rolled Crusts for Pies and Tarts,” Orange Meringue Ice Cream Cake in “Whipping Eggs for Cakes and Meringues,” and Dark Chocolate Cupcakes with Fudge Frosting in “Baking with Chocolate.” Finally, wow family and friends with Aunt Elaine’s Mocha Whipped Cream Shadow Cake from “Whipping Cream for Cakes, Pies, and Pastries,” and the Pumpkin Pecan Praline Cheesecake from “Melting Sugar for Caramel and Praline.” This surefire guide to turning out delicious