Insert New Thanksgiving Dessert Here.

Happy Hump Day! The Chrismakkah commercials are already upon us and that can only mean one thing - Thanksgiving is almost here! In a holiday full of traditions, it can be hard to sneak in a new dish or two without getting push back...but let's try it! Between the display of apple and pumpkin pies, cranberry bars and chocolate tarts, sneak in one of these delicious recipes and see how fast they're gone!

Not-so-traditional cakes...
Cranberry Streusel Cake
Nancy Olson

Ingredients
Batter

• 1 cup all-purpose flour
• 1/2 cup plus 2 tablespoons sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick unsalted butter, cubed and chilled
• 3 large egg yolks
• 1/2 cup sour cream
• 1 teaspoon pure vanilla extract

Filling and Topping

• 2 1/2 cups fresh or frozen cranberries (10 ounces)
• 2 teaspoons fresh lime juice
• 1 teaspoon freshly grated lime zest
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 1/4 teaspoon freshly ground black pepper
• 3/4 teaspoon cinnamon
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup light brown sugar
• 1 stick unsalted butter, cubed and chilled

Directions

1. Preheat the oven to 350°. Butter and flour a 9-inch-round springform cake pan. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using an electric mixer at low speed, beat in the butter until it looks like coarse meal. In a small bowl, whisk the egg yolks with the sour cream and vanilla. Beat the egg mixture into the dry ingredients at medium-low speed just until incorporated, about 1 minute. Scrape the cake batter into the prepared springform pan.
2. In a medium bowl, stir the cranberries with the lime juice, zest, sugar, cornstarch, vanilla, salt, black pepper and 1/4 teaspoon of the cinnamon. Spoon the mixture over the cake batter.
3. In another bowl, mix together the flour, oats and brown sugar, then stir in the remaining 1/2 teaspoon of cinnamon. Using a pastry blender or 2 knives, cut in the chilled butter until it resembles coarse meal. Sprinkle the topping over the cranberries and bake the streusel cake for about 1 hour, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool completely, then remove the ring and serve.

Spice Cake with Bourbon-Pecan Frosting

Grace Parisi

Ingredients

Cake

• 3 cups sifted all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 3/4 teaspoon salt
• 1 cup milk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 sticks unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature

Frosting

• 1/2 pound unsalted butter, softened
• 1 large egg yolk (optional)
• 1 pound confectioners' sugar
• 1/4 cup plus 2 tablespoons heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of salt
• 2 tablespoons bourbon
• 1/4 cup ground toasted pecans

Directions

1. Preheat the oven to 350°. Butter two 9-by-2-inch round cake pans and line with parchment paper; butter and dust with flour. In a bowl, mix the 3 cups of flour, baking powder, cinnamon, nutmeg, ground cloves and salt. In a cup, mix the milk with the vanilla.
2. In a standing mixer fitted with the paddle, beat the butter at medium speed until light and creamy. Add the sugar and beat until fluffy, 4 minutes. Beat in the eggs, one at a time, scraping down the bowl. Beat in the dry ingredients in 3 batches, alternating with the milk mixture and scraping down the bowl.
3. Scrape the batter into the pans. Bake in the lower third of the oven for about 35 minutes, until springy. Let cool for 15 minutes, then run a knife around the edges and invert onto a rack. Peel off the paper, turn the cakes upright and cool completely.
4. In a standing mixer fitted with the whisk, beat the butter and egg yolk at medium-high speed until creamy. Beat in the sugar at low speed. Beat in the cream, vanilla and salt, then beat at medium-high speed until fluffy, 3 minutes longer. Beat the bourbon and toasted pecans into the frosting.
5. Spread 1 cup of frosting over a cake layer and top with the second layer; frost the top and sides. Let stand 1 hour; serve.

Ginger-Squash Cake with White Chocolate Frosting

Jean Anderson

Ingredients

• Nonstick vegetable oil spray
• 1 cup all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground allspice
• 1 cup finely shredded peeled butternut squash
• 3/4 cup (packed) golden brown sugar
• 1/3 cup unsalted butter, melted
• 1 large egg
• 2 tablespoons finely grated peeled fresh ginger
• 1 1/4 teaspoons vanilla extract, divided
• 3/4 cup chopped toasted hazelnuts (about 4 ounces), divided
• 3 tablespoons whipping cream
• 3 ounces high-quality white chocolate (such as Lindt or Perugina)

Directions

1. Preheat oven to 350°F. Spray 9x9x2-inch metal baking pan with nonstick spray. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat squash, brown sugar, butter, egg, ginger, and 1 teaspoon vanilla in large bowl to blend. Fold in flour mixture and 1/2 cup hazelnuts. Transfer to pan, spreading to edges (layer will be thin). Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool.
2. Bring cream just to boil in small saucepan over medium heat. Remove from heat. Add white chocolate and remaining 1/4 teaspoon vanilla; whisk until smooth. Let stand at room temperature until thick enough to spread, about 20 minutes. Spread over cake (layer will be thin). Sprinkle remaining 1/4 cup nuts over.

DO AHEAD: Can be made 1 day ahead. Let stand at room temperature. Cut into 16 squares and serve.

Not cake, not pie, just out-of-the-box...

Pumpkin Turnovers

Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina SozaMuy Bueno: Three Generations of Authentic Mexican Flavor

Ingredients

Fresh Pumpkin Filling

• 4 to 5 pound pumpkin (orange or striped)
• 2 cups water
• 3 cinnamon sticks
• 5 whole cloves
• 16 ounces piloncillo or 2 cups packed dark brown sugar

Empanada Dough

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2 eggs
• 1/2 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon cinnamon (optional)

Glaze

• Canned evaporated milk or egg white
• Cinnamon-sugar mixture (1 teaspoon ground cinnamon mixed with 1/4 cup sugar)

Directions

Make pumpkin filling:

1. Rinse off the exterior of the pumpkin in cool or warm water, no soap. Using a serrated knife cut the pumpkin in half and scoop out the pumpkin seeds. Scrape out the stringy layer (pulp) with a spoon. Discard seeds and pulp. Cut pumpkin into 3- to 4-inch slices leaving the skin on.
2. In a steamer or large pot, steam the pumpkin in the 2 cups of water, making sure to keep the lid on tight, for 20 to 40 minutes, or until pumpkin is tender. The pumpkin is ready when your fork slides easily into the flesh.
3. Let the pumpkin cool. Once cooled, scoop the pumpkin flesh off the skins and into a mixing bowl. Discard the skins. Mash the steamed pumpkin with a potato masher and strain the liquid into a bowl. Reserve the liquid and set pumpkin puree aside.
4. In the same large pot, put the reserved liquid from the pumpkin (about 1/2 to 2/3 cup) and add cinnamon sticks and cloves. Bring liquid to a boil and then remove from the heat. Replace lid and let steep for 30 minutes.
5. Remove cinnamon and cloves and add pumpkin puree to the liquid. Add the piloncillo and over medium-low heat let it melt into the pumpkin puree, stirring occasionally so it will not burn or stick to the pot. The pumpkin puree will turn a dark color with the piloncillo making it sweeter.
6. Once the piloncillo has melted, lower the heat to low and let simmer uncovered until all the water evaporates. Remove from heat and allow pumpkin puree to cool down before refrigerating, about 15 minutes.
7. To help puree set, place in the refrigerator for 3 hours or overnight. If some liquid separates, remove it with a spoon before using so the filling is not watery.
8. You can make the empanada dough after your filling has chilled.

Make empanada dough: 

1. Mix the first 3 dry ingredients. Cut in the shortening. It is best to use your hands. Add the eggs, milk, sugar, and cinnamon. Continue to work in with your hands until you have a soft dough. Split the dough in half, wrap in plastic wrap, and refrigerate for about 20 to 30 minutes.

Assemble and bake empanadas:

1. Preheat the oven to 350 degrees F.
2. Take out half the dough and split it into 12 equal balls of dough.
3. On a floured surface, roll out the dough balls into small round circles. Place a small dollop of pumpkin filling on one half of each of the dough circles. Wet the bottom edge of the circles with water to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked. Repeat with remaining dough and filling.
4. Brush each empanada with some canned evaporated milk or egg whites, sprinkle with cinnamon and sugar mixture. Puncture the top of each empanada with a fork to allow steam to escape while baking.
5. Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 15 to 20 minutes on middle rack in the oven. If after 15 minutes you notice the bottoms of the empanadas starting to brown, move the cookie sheet to the top rack and continue to bake for the last 5 minutes, until golden brown.
6. Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days. Reheat in a toaster oven or bake at 350 degrees for 8 minutes.

Happy Thanksgiving baking!