Here’s the thing about pie.
It’s not really the best dessert for just two people. It turns into pie for dessert, pie for breakfast, pie for snacks…and there are still leftovers.
Pies and cakes are things that I don’t make very much because 1. it takes Nick and I forever to get through it, and 2. the dessert usually isn’t very good after a few days and we end up having to throw some of it away.
But I love making pies and cakes.
So here’s the answer to my problem: for most of the year, I make desserts that are easier for us to eat like cookies, brownies, and fruit crisps. And then, any time I’m with family on the weekends or for holidays, I get my big time baking fix in.
Thanksgiving is the best holiday ever, right?
Pies, pies, and more pies. Rolls and bread and stuffing. Potatoes, potato casserole, and a few more starches, just because. Turkey, ham, cornish hen, whatever you do. A green veggie or two to make you feel a bit better about having that pie for dessert and a midnight snack.
I love waking up on Thanksgiving, having breakfast with family, and staying in the kitchen all day. Besides a few breaks to check on football scores, we just don’t leave. If we’re not cooking, we’re chopping. If the chopping is done, we’re washing another round of dishes. Once those are done, pies are going in the oven, turkey’s on the grill, bread is baking, cream is whipping.
I have no idea what’s on the menu plan for this year yet, but I do know there will be some kind of pie. But there might be some bark, too.
If you want another dessert for your table and don’t want to make another pie or cake, I’ve got your answer.
Pie – my mom’s fudge pie – is one thing I have to have at Thanksgiving. Maybe your pie demand is pecan or pumpkin or cherry or something else weird that I don’t even know about. Whatever it is, I hope you get your super special Thanksgiving pie this week.
But if you don’t or if you want another sweet to pass around the table, make this bark?
It takes minutes to mix up and it won’t take up any precious oven time on the big day. Double bonus!
Makes: 8-10 servings
- 16 oz. good quality white chocolate
- 6 gingersnap cookies, crumbled
- Pour 12 oz. of the white chocolate into a heat proof bowl and heat in the microwave for 2 minutes, stopping to stir after each 30 seconds goes by.
- Once the chocolate is melted and smooth, stir in the remaining 4 oz. of the chocolate until all of the chips are melted.
- Add the crumbled cookies into the white chocolate and pour the bark onto a piece of parchment paper. Spread the bark into an even layer and let it sit for an hour or two, until the chocolate is set.
- Break into pieces.