Thanksgiving dinner pie

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

This hilarious pie is a great way to use up your leftover Halloween candy AND have a kid-friendly dessert for any holiday meal.

Take me to the pie!

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

Ice cream and candy for dessert might seem odd after a heavy meal, but let me tell you: We had a store-bought version of this plate a few years ago (from the UConn Dairy Bar) and my family tore through it like we hadn’t eaten in weeks.

My version of this pie starts with a layer of raspberry sorbet because the sharpness of the raspberries cuts through the super sweet candy and ice cream really nicely.

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

I chopped up some mini Snickers for stuffing; green M&Ms are peas; Rice Krispies treats covered with chocolate and sporting a white chocolate, pretzel, and marshmallow “bone” become a turkey drumstick; vanilla ice cream with melted caramels are mashed potatoes and gravy; raspberry sorbet is sliced to look like canned cranberry sauce; and candy corn is stuck into some almond paste as a corn cob.

Extra bonus: There are many ways for kiddos to help make this pie: They can separate the green M&Ms, chop and smash the candy, unwrap the caramels, and spread the sorbet and ice cream layers. If they’re older, they could probably make the whole darn thing themselves.

And extra extra bonus: You can make this dessert now, pop it in the freezer, and be ready for turkey day in a few weeks.

Thanksgiving dinner pie

Time: About 45 minutes-1 hour, all active + freezing overnight
Yield: 10-12 servings

10-inch oreo pie crust
2 pints vanilla ice cream (or 1 quart)
1 pint raspberry sorbet (IN A PAPER, NOT PLASTIC, CONTAINER!!)
2-3 Tbsp caramel bits or 4-5 wrapped caramels
1-2 tsp heavy cream
Flaky sea salt
1 cup white chocolate chips
1 tsp coconut oil
1/2 large pretzel rod
1 large marshmallow, cut into quarters
3-4 Rice Krispies treats
1/4 cup milk chocolate chips or 2 mini milk chocolate bars
1 cup candy corn
1/8 log of marzipan or almond paste
½ cup mini green m&ms
6-7 fun-sized snickers, chopped

Step 1: Make the “cranberry sauce“
Using a serrated knife, cut off about 1 inch from the bottom of a paper container of raspberry sorbet. Place on a bit of parchment and return to the freezer.

Step 2: Spread the sorbet layer
Let the sorbet and ice cream sit out for a few minutes to make them easier to spread. Starting with the sorbet, drop a few scoops (I use 2-3 large scoops) into the pie shell and gently smoosh and spread the raspberry into an even layer. Put back in the freezer.

Step 3: Make the “mashed potatoes”
Place 2 scoops of vanilla ice cream onto a small parchment-covered plate and smoosh it out with spoon or spatula until it looks like mashed potatoes with a deeper well in the middle.

In a small bowl, combine the caramels with the heavy cream. Melt by microwaving for 10 seconds, stirring, and heating for 10 seconds more, as needed, until the caramels are just melted. I usually only need 1, 10-second burst.

Let cool slightly and pour into the well in the middle of the ice cream. Sprinkle with sea salt. Store in the freezer.

Return the ice cream container to the freezer for now as well.

Step 4: Melt the white chocolate
Combine the white chocolate and coconut oil.. Microwave for 30 seconds on high. Stop and mix. Microwave for another 30 seconds on high. Stop and mix. Microwave for 10 second bursts, stopping to mix until the chocolate is melted.

Step 5: Make the “turkey leg”
Snap a large pretzel rod in half. Cut a large marshmallow into fourths. Dip the non-broken end of the pretzel rod into melted white chocolate and press one quarter of the marshmallow on either side of the rod and hold in place for 10 seconds. Place on a sheet of parchment paper and refrigerate until set, about 3 minutes.

Smoosh 2 Rice Krispies treats together into an oval shape. Add bits of Rice Krispies treat and smoosh to make it look like a turkey drumstick. With a chopstick or something similar, push a hole into the Rice Krispies treats where the “bone” of the drumstick will go. Set aside.

Remove the “bone” from the fridge. Dip the marshmallows and pretzel into white chocolate about halfway up the pretzel rod. Tap off the excess chocolate and set down on a sheet of parchment. Return to the refrigerator. Let set for about 5 minutes.

Add a little bit of milk chocolate to the melted white chocolate and microwave for 10 seconds. Stir until melted. Add more chocolate to achieve the light brown color you desire. Set aside.

When the “bone” has set, remove from the fridge and gently push into the Rice Krispies treats that are shaped like the meat of the turkey. Place back onto the parchment and brush the light brown chocolate over the Rice Krispies and any remaining pretzel that isn’t covered with white chocolate. Return to the fridge to set.

For more, see this tutorial.

Step 6: Make the “corn cob”
Pinch off roughly 2 Tbsp of marzipan or almond pasta and roll into a small log about the size of a thumb. Place on a small piece of parchment. Gently stick the white end of the candy corn pieces into the marzipan in a straight line going lengthwise. Add another row not he opposite side. Repeat on each side until there’s room for one more row straight down the middle. Add another small snake of marzipan in the open space and add a final row of candy corn. Put in the fridge.

For more, see this tutorial.

Step 7: Prep your candy
Take the vanilla ice cream out of the freezer again. Let warm up to make spreading easier.

Chop the snickers and separate the green M&Ms.

Step 8: Assemble
Scoop 1/2 pint of vanilla ice cream onto the sorbet layer of the pie. Gently smoosh and spread the ice cream into a thin layer.

Arrange the rest of the pie elements.

Peel the “mashed potatoes” off of the parchment and place on the pie. Do the same with the “turkey leg” and the “corn cob.” Add the chopped snickers “stuffing” and the M&M “peas.” Add the sorbet “cranberry sauce” in the center. Cover loosely with plastic wrap and place in the freezer. Let freeze for about 24 hours and then wrap more tightly with either plastic wrap or tin foil (or both).

Sesame roasted brussels sprouts

OMG Halloween hangover. The ten pounds of candy I ate between opening the bags at 11 am (why? WHY?) and going to bed at 9 pm (which felt like midnight), have done a number on my body. I guess it’s a good sign that I feel like shit? Maybe it shows that I don’t normally eat 10,000 grams of sugar in 10 hours?

Anyhoo, we started the day with a small fit because I wouldn’t let someone eat candy for breakfast, so…that was fun.

One key to weaning my little back to veggies after a sugar binge is to make them extra unctuous and delicious. These brussels fit the bill. High heat makes them mellow and crispy while the garlic, ginger, soy sauce, and sesame oil add layers of salt and fat that lead to really big flavor.

A couple of notes:

• It’s important to work fast after getting the roasted sprouts out of the oven. Their heat will cook the garlic a bit and without it, the taste can be pretty strong.

• If you think you’ll have leftovers, sprinkle the sesame seeds on the individual portions, or just the part you’ll eat right away. The seeds can burn when you recrisp the leftovers.

Serve them with a piece of fish, some tofu, some rotisserie chicken, or accompanying any other protein. I also like them next to these noodles for a double dose of veggies. You could actually slap some chicken thighs on another sheet pan and roast them all together if your oven is big enough.

Sesame roasted Brussels sprouts  

1 ¼ lb brussels sprouts, halved (or two 10 oz bags)
2 Tbsp olive oil
1 tsp grated fresh ginger (about a 1-inch piece)
2 Tbsp soy sauce or tamari, divided
1 small garlic clove, minced 
1 Tbsp toasted sesame oil
1½- 2 Tbsp honey
1 Tbsp toasted sesame seeds

Preheat the oven to 425.

In a large bowl, combine the veggies, olive oil, 1 Tbsp of soy sauce, and the grated ginger. Mix well. If you see any clumps of ginger, separate them the best you can.

Spread onto a baking sheet and roast for 15-17 minutes (or until you’ve reached peak crispyness, since oven temps vary), stirring once in the middle of cooking.

While the veggies are roasting, mince your garlic and combine it with the remaining 1 Tbsp of soy sauce, sesame oil, and honey.

When the sprouts are roasted, quickly spoon them back into your original bowl. Add the garlic mixture and stir well. Serve immediately.

If reheating this, place the servings you’ll need back into a 425 oven for about 5 minutes (or as long as needed) to re-crisp.

Yield: about 3 cups of sprouts, or 4 servings.

Meatless Monday: Black bean dip

Hear me out: Let’s serve dip for dinner tonight. Or in your kids’ lunchboxes tomorrow. And credit where it’s due: This recipe is cribbed almost entirely from M’s dad as black bean dip is one of his signature party dishes.

This gloop is primarily black beans, with just a smidge of cream cheese for richness and some onions, garlic, and spices to make it aromatic. Add in a dash of lime juice for acid, a smattering of shredded cheese on top that gets all melty and crispy in the oven, and you have a quick and hearty dish in about 30 minutes. AND, you can make it an even faster meal if you a small cast-iron or other oven-safe saute pan.

The taste and texture of this dip remind me of refried beans, but better.

You can scoop it into tortillas with some fresh veggies for a meatless dinner that’s full of protein. Or add shredded rotisserie chicken or other leftover proteins from the weekend for an even heartier meal. OR squash this concoction between tortillas for a dinner or lunch quesadilla.

Also, M is very keen on chips and dip as dinner, but I don’t want him to burn out on guacamole as it’s one of our go-to’s. And beans are an excellent source of non-meat protein, so if he’s suddenly off of meat, which toddlers often are, this dip helps to fill him up for a good night’s sleep (hopefully).

Black bean dip

1 Tbsp olive oil
½ large onion, roughly chopped
2 cloves garlic, minced
1 Tbsp cumin
½ tsp chili powder
¼ tsp coriander
¼ tsp oregano
2 cans of black beans, drained and rinsed
¼ cup cream cheese
½ tsp kosher salt
1 Tbsp lime juice
1-2 Tbsp water
1-1½ cups shredded cheddar and Monterey jack cheese

Preheat the oven to 400. (I don’t use the broiler for this one because I want it to warm the dip while it melts the cheese and the broiler is a bit too much heat, too fast.)

In a small skillet (bonus if it’s oven safe! You’ll only need one pan!), heat the olive oil over a medium low flame. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook for one minute until fragrant. Add the spices and cook for 30 seconds. Remove from the heat and let cool slightly while you prep the rest of your ingredients.

Place the cooked onions, garlic, and spices in a blender or food processor. Add the drained and rinsed black beans, cream cheese, salt and lime juice. Pulse several times until the ingredients are well broken up, but not liquified, scraping down the sides as needed.

Continue pulsing while you add the water 1 tsp at a time until you’ve reached the right consistency. I like this dip to be somewhere between chunky and liquidy. There is definitely some texture, but no “chunks’ of beans.

Put the mixture back into your oven-safe skillet or into a small casserole dish. The wider and shallower the dish, the more surface area you have for cheese, so pick accordingly. Top with the shredded cheese and bake in the oven until the cheese is melted and begins to crisp on the sides and bubble in the middle.

Yield: 4 cups of dip

Carrot soup with za'atar

Is purple my new favorite color? I don’t know. Maybe. I seem to be drawn to purple foods lately. Maybe they feel kind of witch-y and seasonal. And that’s primarily what I aim for in my cooking.

Anyway, I find purple carrots endlessly intriguing and therefore, have used them in this soup. Unfortunately, the end product doesn't stay purple, so if your kiddo might be put off by the initial color, rest easy. This soup is also delicious made with orange carrots.

And added bonus: carrots are a great base for introducing new flavors to your kiddos. Carrots are familiar, mildly sweet, and almost entirely inoffensive, so they’re not intimidating when you mix in some za’atar and tahini, two things that, on their own, might prove too much for a developing palate.

I like swirling it with yogurt and sprinkling on some za’atar, which is a spice that should earn a spot in your repertoire.

If za’atar intimidates you, take heart. I was also a bit hesitant at first, but it’s a simple mixture of thyme, sesame seeds, salt, and sumac, which is a common middle eastern spice that has a bright, citrusy flavor. I feel like it’s the cumin of the middle east.

This soup is also a good way to introduce some new spices and flavors while incorporating an old favorite. M even requested a bowl of this with his dinner the other night, so I, obviously, felt extremely smug.

Purple carrot soup with za’atar

2 Tbsp olive oil, butter, or ghee
1 medium onion, minced
4 large cloves garlic, minced
1 tsp Aleppo pepper or paprika
1 tsp dried thyme
½ tsp coriander
1 tsp kosher salt, divided
1 ¼ lb carrots, peeled and diced into small pieces
4 cups low sodium stock (vegetable or chicken)
3 Tbsp tahini
1 Tbsp lemon juice
Yogurt (dairy or non-dairy)
Za’atar

Heat the olive oil over a medium flame. Add the onions and sauté until translucent, about 5 minutes. Add the garlic and cook for one minute, or until fragrant. Add the spices and ½ tsp of salt and cook for one more minute, until fragrant.

Add the carrots and cook for one or two minutes. Add the stock and bring to a boil.

Reduce heat to low and simmer, covered, for 20 minutes or until the carrots are fork tender.

Transfer to a blender or food processor and add the tahini, lemon juice, and the other ½ tsp of salt.

Yield: 6½ cups or about 52 oz

Chocolate hummus

chocolate hummus | me & the moose | Chocolate hummus bears no resemblance to actual hummus, but is a fiber and protein rich sweet snack. #hummus #chocolate #snackrecipes #snacks #dips #dessert

I struggled with calling this recipe “hummus.” The only thing it has in common with actual hummus is chickpeas, but I wanted it to be clear that this spread is the same stuff you buy in the grocery store.

Even though it’s not really hummus, this spread is REALLY good. It’s a little sweet and very chocolate-y.

chocolate hummus | me & the moose | Chocolate hummus bears no resemblance to actual hummus, but is a fiber and protein rich sweet snack. #hummus #chocolate #snackrecipes #snacks #dips #dessert

chocolate hummus | me & the moose | Chocolate hummus bears no resemblance to actual hummus, but is a fiber and protein rich sweet snack. #hummus #chocolate #snackrecipes #snacks #dips #dessert

I started making my own chocolate hummus after being introduced to this magical concoction (seriously, how did I not know that chocolate hummus existed until about 2 months ago?) at my book club.

A couple of notes:
- Soak 4 dates, though you may not need them all. This dip tends to get sweeter as it sits in the fridge, so be careful about adding all four dates up front.
- If the dip doesn’t taste sweet enough after two dates, try adding another pinch of salt. The salt really brings out the sweetness and the chocolate, so you may not need additional sweetener.

chocolate hummus | me & the moose | Chocolate hummus bears no resemblance to actual hummus, but is a fiber and protein rich sweet snack. #hummus #chocolate #snackrecipes #snacks #dips #dessert

Chocolate hummus

Time: about 20 minutes, all active
Yield:1.5 cups or about 14.5 ounces

1 can chick peas, rinsed and drained |
¼ cup cocoa powder
½ cup maple syrup
2-4 dates, soaked in boiling water for 5-10 minutes
¼ tsp salt, plus more to taste
½ tsp vanilla extract

Boil some water and pour over 4 dates. Let sit for 5-10 minutes.

Meanwhile, thoroughly rinse your chickpeas and dry them lightly with a dishtowel or paper towel. Add to a food processor.

Measure the other ingredients and add to the food processor. When the dates are soft, add 3 to the other ingredients and blend until very smooth, about 3-4 minutes.

Serve or store in an air-tight container in the fridge.