Thanksgiving Part 1: Desserts

Thanksgiving Truffles (can be made parve):


-12 oz dark chocolate

-3/4 cups heavy cream (or non-daily creamer – Wild Wood Soymilk Creamer works amazingly well)

-Liqueur to taste (optional – I used Triple Sec, mint liqueur, and amaretto)

-Cocoa powder

Step 1: Remove chocolate from wrappers

Step 2: In a double boiler, melt chocolate. Over a separate burner, heat cream over low heat.

Step 4: Slowly pour milk into melted chocolate. Stir to combine.

Step 5: If you’d like to flavor your truffles, pour them into different mixing bowls and add liqueur. 

Here’s what I used (plus I left some of them as just plain chocolate):

Step 6: Cover with plastic wrap and chill for 2 hours. Using a tablespoon, scoop the hardened chocolate and roll it into balls.

Step 7: Roll in cocoa powder

Step 8: Serve with strawberries, and enjoy!

Parve pumpkin pie:

-6 eggs (you need more than in a regular recipe because soy creamer doesn’t bind as well)

-3 cups canned pumpkin

-2 cups light brown sugar




-All Spice


-2 cups non-dairy creamer

-2 unbaked parve pie shells

Step 1: In a medium mixing bowl, combine brown sugar, spices, and salt.

Step 2: Beat eggs.

Step 3: Add canned pumpkin and dry ingredients.

Step 4: Slowly add non-dairy creamer.

Step 5: Pour into pie crusts. Bake at 375 degrees for 35-45 minutes.

Step 7: Serve with Cool Whip, and enjoy!


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