These viral desserts are exactly what you need this Thanksgiving

Cookie dough bread

Serves: 5

Total time: 35 minutes

Ingredients:

• 1 tsp baking soda
• 4 eggs
• 3/4 cup cashew butter
• @hukitchen Chocolate chips to taste

Instructions:

1. Whisk baking soda and eggs until peaks form.
2. Add cashew butter and continue mixing.
3. Pour batter into a lined bread pan, add chocolate and bake for about 25 minutes at 350 degrees.
4. Add extra @hukitchen chocolate gems on top 1/2 way through baking.

Perfect chocolate chip cookies

Serves: 14

Total time: 42 minutes

Ingredients:

• 1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, softened
• 3/4 cup dark brown sugar
• 2/3 cup superfine sugar
• 1 large egg
• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 3/4 teaspoon Maldon sea salt (or kosher salt)
• 6 ounces dark (bittersweet) chocolate, chopped into large chunks

Instructions:

1. Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk, or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
2. Add the egg and beat over medium speed until evenly combined.
3. In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda, and salt), then fold into the butter mixture using a rubber spatula until combined.
4. Add the chopped chocolate and fold into the dough until evenly distributed.
5. Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
6. The next day, heat the oven to 350 degrees.
7. Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not quite set.
8. Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

Recipe from: Ravneet Gill, New York Times

The Royal Family’s Christmas pudding

Serves: 2

Total time: 4 1/2 hours

Ingredients:

• 250g raisins
• 250g currants
• 185g sultanas
• 150g mixed peel
• 250g suet or vegetarian suet
• 12g mixed spice
• 2 whole eggs
• 180g demerara sugar
• 275ml beer
• 40ml dark rum

Instructions:

1. Combine all dry ingredients.
2. Stir them up.
3. Add the eggs and the liquid.
4. Stir again.
5. Grease your pudding basins.
6. Press the cake mix into basins.
7. Cover with a circle of parchment paper.
8. Cover basins with a muslin or foil, and place puddings into a deep saucepan.
9. Fill with water up to 3/4 of pudding basin height.
10. Cover with foil.
11. Once cooled, wrap puddings well and keep in a cool, dry and dark place until Christmas.
12. On Christmas Day, reheat your pudding in a bain-marie for 3-4 hours.
13. Remove from the basin using a rounded knife or palette knife, flip out onto a plate, garnish or flambé and serve with brandy sauce and cream.

Rachel’s (from ‘Friends’) Thanksgiving trifle

Serves: 14

Total time: 3 1/2 hours

Ingredients:

• 1/2 cup sugar
• 4 large egg yolks
• 3 tbsp cornstarch
• 2 cups whole milk
• 1 tsp vanilla extract
• 2 cups heavy cream
• 1 13-ounce package chocolate fudge sandwich cookies
• 1/4 cup shaved coconut
• 3 tbsp round green candy-coated chocolate pieces
• 2 3-ounce packages soft ladyfingers
• 3/4 cup seedless raspberry jam
• 1 1/4 cup whole raspberries
• 1 large banana, sliced

Instructions:

1. For the custard layer: Combine the egg yolks, sugar, and cornstarch in a bowl and whisk until combined. Set aside.
2. Combine the whole milk and vanilla extract in a saucepan and place over medium-high heat. Cook until the milk is steaming but not boiling. Add the egg mixture and whisk to combine. Cook, whisking constantly, until the mixture thickens. Remove the custard to a large bowl. Cover the surface of the custard with plastic wrap and refrigerate until well chilled, about 1 and 1 1/2 hours.
3. For the whipped cream layer: Whip the heavy cream in a bowl with an electric mixer until stiff peaks form. Refrigerate until ready to use.
4. For the “beef” layer: Pulse the cookies in the bowl of a food processor until they form coarse clumps of crumbs. Place the crumbs in a bowl and stir in the shaved coconut and candy pieces.
5. For the assembly: Line the bottom edge of a 4-quart trifle dish with a single upright row of ladyfingers. Line the bottom of the dish with more ladyfingers; lay them down flat so they overlap and cover the bottom completely.
6. Stir the raspberry jam until loosened and pourable. Spoon the jam over the ladyfingers, covering them completely. Pour half of the cooled custard over the jam layer and spread it to the edges of the dish. Add an even layer of fresh raspberries on top of the custard. Arrange a layer of ladyfingers (8 to 10) over the raspberries.
7. Spoon the cookie crumb “beef” layer over the ladyfingers and spread to the edges of the dish. Spoon the remaining custard over the cookie crumbs using an offset spatula. Top the custard with a single layer of bananas. Cover the bananas with the whipped cream and swirl decoratively using an offset spatula. Refrigerate the trifle for 1 1/2 hours. Serve chilled.

Apple cream pie

Total time: 50 minutes

Servings: 8 slices

Ingredients:

• 3 granny smith apples, peeled and grated
• 1/2 stick of butter, melted
• 1 1/2 cup sugar
• 1 tsp cinnamon
• 1 tsp nutmeg
• 2 tbsp flour
• 2 eggs, been
• 1/2 cup of milk

Instructions:

1. Grate apples into deep dish pie crust.
2. Drizzle with butter.
3. Mix dry ingredients and milk, then eggs.
4. Pour cream mixture over apples.
5. Bake at 400 degrees for 10 minutes. Then 350 degrees for 30 to 40 minutes.

Mars bar crispy cake

Serves : 8

Total time: 3 1/2 hours

Ingredients:

• 12 Mars Bars
• 100g margarine
• 8 tbsp golden syrup
• 8 cups Rice Bubbles
• 600g milk chocolate

Instructions:

1. Melt Mars Bars, margarine and golden syrup together in a slow cooker until melted.
2. Add Rice Bubbles and stir to combine.
3. Put the mixture into a large cake tin or tart tin.
4. Melt the milk chocolate separately and pour over the Rice Bubble mixture. Leave to cool then put in the fridge.
5. After 30 minutes, when the cake starts to set, mark out your cake slices on the top of the chocolate with a knife. It stops the chocolate cracking too much when you come to cut it.
6. Leave to set for two to three hours. It’s best to get it out of the fridge and leave it to stand before cutting the cake.

Recipe from: SlowCookerRecipeTips