Thanksgiving Dessert Countdown: Fast

Happy Monday! We are in the Thanksgiving week frenzy: supermarkets are packed, traffic is bad, and you get that last minute phone call that crazy Uncle Sal is joining you for the holiday (and your dessert table is lacking!). Here are a few recipes that take less than 30 min to prep, you can toss in the oven, and present on your beautiful table.

Apple-Molasses Spice Cake
 Real Simple

Ingredients

• 1/2cup vegetable oil, plus more for the pan 
• 2 cups all-purpose flour, spooned and leveled, plus more for the pan
• 1 1/2teaspoons baking soda
• 1teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1/2 cup molasses
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tablespoon grated fresh ginger
• 2 Granny Smith apples—peeled, cored, and cut into 1/2-inch pieces
• confectioners’ sugar, for serving

Directions

1. Heat oven to 350° F. Oil a 9-inch round cake pan, line the bottom with a parchment circle, oil again, and dust with flour, tapping out the excess.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, cloves, and salt. In a medium bowl, whisk together the oil, molasses, brown sugar, egg, ginger, and ½ cup boiling water. Add to the flour mixture and whisk until just combined (do not overmix). Fold in the apples.
3. Transfer the batter to the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes. Cool in the pan for 30 minutes, then turn out onto a rack to cool completely. Before serving, dust with the confectioners’ sugar.

Chocolate-Bread Parfaits

Lidia Bastianich

Ingredients

• 8 ounces bittersweet chocolate, finely chopped
• 1/2 cup hot brewed espresso or very strong coffee
• 2 tablespoons sugar
• 2 tablespoons dark rum
• 1/2 pound white Pullman bread—crust removed, bread cut into 1-inch cubes (6 cups)
• 1 1/2 cups heavy cream
• 1 cup sliced almonds (4 ounces)

Directions

1. Preheat the oven to 350°. Spread the almonds on a rimmed baking sheet and toast for about 8 minutes, until golden and fragrant. Let cool.
2. Meanwhile, in a large heatproof bowl set over a saucepan of simmering water, melt the chocolate, stirring frequently, until smooth, about 5 minutes. Remove from the heat and keep warm.
3. In a small bowl, mix the espresso with the sugar until dissolved. Whisk in the rum. Stir this mixture into the melted chocolate and fold in the bread cubes; let stand for 5 minutes.
4. Meanwhile, in a large bowl, using a handheld electric mixer, whip the cream until soft peaks form.
5. Spoon half of the soaked bread cubes and any excess chocolate into 6 parfait glasses. Top with half of the whipped cream and half of the almonds. Repeat with the remaining bread and chocolate, whipped cream and almonds. Serve at once.

Happy Thanksgiving!