My college daughter is coming home for Thanksgiving weekend today. That poor baby has not had home cooking since mid-August, so we plan on eating well while she’s home. I’m making plenty of real food but we’re all super excited about the desserts. It was hard choosing what to serve because I want everybody to be happy, so I decided to make all the things.
The first thing that I did was get a cheesecake from Costco for her. I’ve never made homemade cheesecake, and I don’t want to, because I love the ones at Costco so much. I can’t imagine trying to top them, so why try?
Now for the things I made:
Chocolate Tofu Pie. That sounds gross, right? It is not, I assure you. It’s supposed to taste just like French Silk Pie, but I’ve never had that, and honestly, I can’t imagine anything tasting much better than this. The kids will wipe it out before the day is over.
- One block firm silken tofu
- A cup and a half chocolate chips
- 2 tsp. vanilla extract
- 2 tbsp. honey or maple syrup
Blend your tofu until it’s smooth in your blender or Magic Bullet. I was worried that my Bullet wouldn’t be able to handle the job, but it did just fine. Melt your chocolate chips in the microwave or in a double boiler. Add the honey/syrup and vanilla to the melted chocolate. Add all that to your tofu and blend thoroughly. It will look like very runny chocolate pudding but will firm up nicely after a few hours in the fridge. Make your own graham cracker crust or be like me and buy one at the store. Pour your chocolate mixture into the crust and chill overnight. Eat. Don’t tell your guests there’s tofu in the pie until after they’ve eaten the pie. Sounds like a mean trick to pull on someone but it will distract them from the cat hair that they are bound to find on their water glasses. Or worse.
I also made a Sweet Potato Pound Cake. All the kids love this because I let them eat the leftovers for breakfast. Eggs, butter, sweet potatoes, flour. That’s healthy enough. When you make it, though, put more powdered sugar in your glaze do it doesn’t run off the cake like mine does.
I felt bad for my husband because I know he loves apple pie, but I didn’t feel like making a crust, nor did I want to cave and buy a frozen pie since I already bought the Costo cheesecake. I compromised with a Caramel Apple Crisp. I made a couple of modifications, which I ordinarily try not to do with baked items, but they were necessary: the recipe calls for an 8×8 pan. No. That’s not big enough. Also, the topping was way too buttery. Yes, it’s possible to have too much butter. I added a little more flour and oats until it looked right. It looks and smells amazing, and we’re having a very hard time not sticking our fingers in it.
Everyone’s having a hard time leaving it alone except Big G. She’s sad because she hates baked apples in anything, but she’s torn because she loves caramel. Poor baby. That’s why we have the pie and the poundcake, though!
I hope everyone has a great Thanksgiving with all the food and all the sweets!