7 thanksgiving treats for children

Looking to get in on some thanksgiving fun? Why not try some of these delicious recipes for desserts that the kids are sure to love! 7 easy thanksgiving treats for the kids - sure too make you feel all warm and fuzzy inside.

1. Acorn Donuts

You’ll need: Donut middles Peanut or toffee brittle Chocolate frosting or peanut butter Pretzels

Pick up donut middles from a supermarket near you – you can find them at most bakeries and they don’t cost much either. Coat about a third of the donut middle with either chocolate frosting or peanut butter (whichever you or the kids prefer) before rolling it in toffee or peanut brittle.

Stick a small piece of pretzel in the top for a stem and you’re done!

2. Aut-yum Leaves

You’ll need: 1 egg 1 teaspoon of water Prepared pie crust Mini chocolate chips Peanut butter chips Raw sugar Flour for work surface

Heat your oven to 375 degrees Celsius. Whisk one egg with a teaspoon of water. Leave to one side. Flour your work surface. Roll out your ready-made pie crust till its about 1/8 of an inch thick. Use a fairly large, leaf-shaped cutter – you will need to cut an even number since each leaf requires a pair.

Spread about 4 teaspoons of chocolate chips and peanut butter on a leaf, be sure to leave a small margin along the side. Brush the margin with egg and press another leaf on top. Brush one side of your leaf-pocket and sprinkle with raw sugar.

Place on parchment paper and in the oven it goes! Bake for about 12 minutes, or till golden brown. Allow to cool for a few minutes before digging in!

3. Cupples

You’ll need: apple melon baller or spoon lemon juice cranberry juice apple cider tonic water cinnamon sticks

Slice the top of your apple off before hollowing it out with a melon baller or spoon. Leave a wall about 1/4 of an inch thick. Prevent your apple from going brown by brushing it with lemon juice!

For the drink, combine one part each of cranberry, apple and tonic. Divide into as many apple cups as you wish, garnish each with a cinnamon stick.

4. Pilgrim Pies

You’ll need: PUMPKIN COOKIES 2 eggs 2 cups light brown sugar 1 cup vegetable oil 1 teaspoon vanilla extract 1 (15-ounce) can pumpkin 3 cups flour 1 tablespoon pumpkin pie spice 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt

FILLING/CREAM CHEESE FROSTING 4 ounces cream cheese, softened 1/2 cup butter, softened 2 teaspoons vanilla extract 4 to 5 cups confectioners' sugar

An autumn take on a whoopee pie (a cookie sandwich, basically) and so easy to make! Heat your oven to 350 degrees Celsius. Beat together your eggs, brown sugar, oil, and vanilla extract in a large bowl. Stir in your pumpkin. Now in a separate bowl, combine flour, pumpkin spice, baking powder, baking soda, and salt. Combine your dry ingredients, half a cup at a time. Blending smooth each time.

For your frosting, whisk cream cheese, butter, and vanilla extract in a bowl till light and fluffy. Add confectioners' sugar a half cup at a time, until the frosting is spreadable.

To assemble your pies, turn one cookie upside down and spread on a fair amount of frosting. Place another cookie on top of the frosting as you would a sandwich!

5. Gobble me up

You’ll need: Clementine or navel orange Pear Dried apricot Peanut butter or cream cheese Mini chocolate chips Nut (we used a cashew) Dried cranberry

Looking for a healthy option that is still exciting enough for the kids? Here it is! Arrange your apple and orange slices in a fanned out manner, lay a cored pear half on top of your fan.

Cut triangles out of your dried apricot for the feet. Use small dollops of peanut butter for to attach your eyes, cashew beak and cranberry snood!

6. Pumpkin Pie-sicles

You’ll need: 2 1/2 lbs. butternut squash 1/2 cup pure maple syrup 2/3 cup light cream 1/2 to 3/4 teaspoon pumpkin pie spice

This delicious treat will fight the constant heat to give you a chilly autumn feel! Quarter your butternut squash and remove seeds with a spoon. You can choose to either boil, bake or microwave your squash – you just need to soften the flesh.

Let it cool before scooping it out into a bowl. Add your maple syrup, light cream and pumpkin spice. Mash together with a fork or potato masher. Fill your ice pop molds and freeze for at least six hours before serving.

Alternatively, you can fill regular ice cube molds and stick half a ice cream stick in for smaller pie-sicles.

7. Easy as Pie

You’ll need: 2/3 of a 16.5-ounce roll of refrigerated sugar cookie dough (we used Betty Crocker’s) 3/4 cup orange frosting Pecans, halved crosswise (see tip below) Whipped cream

Who doesn’t love an oversized sugar cookie? Especially one disguised as a pie! To make, heat your oven to 350 degrees Celsius. Dust parchment paper and a rolling pin with flour.

Roll our your sugar cookie dough into a 10-inch circle, use a 9-inch pan to cut out a nice, even circle. Bake your oversized cookie for about 15 minutes, or until nice and brown.

After your cookie has cooled down, frost evenly. Press your pecans around the edges to mimic the look of a pie crust. Slice wedges and serve with whipped cream, as you would a real pie!

Written by

Sonia Pasupathy

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