Thanksgiving dessert

For most of us, Thanksgiving falls nicely in line with apple and pear season. That works for me because those just happen to be some of my favorite baking fruits. I think part of my affection for them has to do with how they’re usually baked. There’s often plenty of cinnamon or caramel or something else equally delicious. Plus, most of them are served warm, which is just perfect for this time of year.

Classic Apple Pie starts us off. I suppose I could have included this one with the pies, but it’s more about apples than pie. It doesn’t get more traditional than this. Quinn actually baked this one a few years ago when I was still terrified of pie crusts. You can tell by the decoration on the pie that he has far more patience than I. In any case, it’s hard to go wrong when choosing apple pie as your Thanksgiving dessert.

If I have to choose just one, I will almost always go with pears. I just love their flavor and enjoy baking with them. Spiced Pear Cake is brimming with all of those lovely fall spices that we adore. I topped it with a cinnamon and cream cheese glaze, but feel free to use a simpler glaze or leave it unadorned.

As warm desserts go, I love cobblers and crisps and crumbles and all of their cousins. Caramel Apple Pear Cobbler is a wonderfully warm combination of apples, pears, spices, pecans, and caramel. You can make this one in a large pan if you’re feeding a crowd or opt for individual ramekins for smaller gatherings.

BLUEBERRY BREAD PUDDING

As the days of summer are dwindling, I’m trying to squeeze in as many summer fruit recipes as I can. I found myself with an abundance of blueberries after a grocery ordering blunder. I ended up with twice as many as I meant to get. But hey, if that’s an occasional consequence of ordering groceries for delivery, I’m okay with that.

Knowing I needed a way to use up a bunch of those blueberries, I started brainstorming some baking ideas. I happened to remember finding a recipe for Blueberry Bread Pudding that used lots and lots of fresh berries in the pudding as well as in a sauce. Also knowing how much I love bread pudding, I knew it was meant to be Indian online cash game.

This bread pudding has so much going for it besides all those blueberries. Most notably is cream cheese. I adore blueberries and cream cheese together, and that combination doesn’t disappoint here. The cream cheese adds just a bit of flavor to complement all those sweet berries.

I really like that this isn’t overly sweet. Instead, it lets all those fresh berries be the predominant flavor. Everything else just serves to enhance that flavor.

The original recipe included some maple syrup, but I opted to go with a bit of vanilla and lemon instead to make it dessert-worthy as well as brunch-worthy. If you’re serving this for breakfast, you might want to skip the lemon and add the maple syrup or just drizzle a bit on top along with the blueberry sauce.

This is a great recipe for prepping ahead of time, making it an even better choice for a special breakfast or brunch. Once assembled, it will need to chill for at least 8 hours, so you can easily put it together the day before you want to serve it and then just pop it in the oven for a warm, freshly baked treat.