Not everyone is a big fan of pie (hard to believe, right?). Not only that, making pies can be tricky to get the dough just right. So I've come up with 4 delicious desserts everyone will love for your Thanksgiving meal (or even other fall or winter holidays), all of which can be prepared in advance!

Pecan Pie Macarons

Yield: 24-30 sandwich cookies 

Ingredients:

For the shells:

7 ounces powdered sugar

4 ounces pecan flour  

4 large (4 ounces) egg whites, at room temperature

Pinch of cream of tartar

3-1/2 ounces granulated sugar

Pecan halves, as needed

For the filling:
1/2 cup sugar

1/2 tablespoon molasses

2 tablespoons bourbon

1/2 teaspoon vanilla extract

Pinch kosher salt

2 tablespoons cornstarch

1/2 cup water

1 tablespoon unsalted butter

Procedure:

Make the shells:

Preheat oven to 375 degrees.

Pulse 1/3 of the powdered sugar and all of the pecan flour in a food processor to form a fine powder. Sift twice. Set aside.

In the bowl of a stand mixer fitted with a wire-whip attachment, whisk whites and cream of tartar on medium speed until foamy. Gently rain in granulated sugar. Once all sugar is incorporated, increase speed to high, whisking until stiff, firm, glossy peaks form.

Sift the pecan-flour mixture over the egg-white mixture, and fold using a large silicone spatula until mixture is smooth and shiny. Continue folding until mixture flows like lava from the spatula when lifted.

Transfer batter to a pastry bag fitted with a 1/2-inch plain, round tip (#12). Place macaron templates under parchment paper or silicone baking mats and pipe batter on to paper or mats to match template (some mats have this printed on them or you can find a paper online to place under the parchment). Rap bottom of each sheet on work surface to release trapped air. Place pecan halves on half of the piped cookies. Let stand at room temperature for 20-30 minutes. Macarons are ready to bake when they no longer stick to a finger when lightly touched.

Bake one sheet at a time, rotating halfway through, until macarons are crisp and firm, about 10 to 15 minutes. If the macarons are still soft inside, lower oven to 300 degrees, cover with aluminum foil and bake for a few more minutes.

Let macarons cool on baking sheets for 2 to 3 minutes, and transfer to a wire rack to cool completely before filling.

Make the filling:

Place all ingredients except butter in a small saucepan set over medium heat. Cook, stirring constantly, until boiling. Continue to cook for 3 minutes to remove the starch taste. Remove from heat and add butter. Set aside to cool completely.

Assemble macarons:

Place the macarons that do not have the pecan halves on them flat side up. Pipe or spread a small amount of filling on them, and top with a macaron shell with a pecan (the pecan should be on the top). Refrigerate for a minimum of 30 minutes, up to 3 days before serving.

Apple Cake with Brown Sugar Frosting

Makes 1, 3-layer cake

Ingredients:

For the cake:

2 cups sugar

1 ½ cups vegetable oil

4 large eggs

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

¾ teaspoon freshly ground nutmeg

3 cups finely grated peeled Granny Smith apples (about 1 pound)

½ cup chopped walnuts (optional)

½ cup golden raisins (optional)

For the filling:

2 tablespoons unsalted butter

1 cup light brown sugar

4 cups finely diced Granny Smith apples (keep submerged in lemon water until ready to use)

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon cloves

1/4 teaspoon nutmeg

Pinch kosher salt

3 tablespoons cornstarch

1/4 cup cold water

For the frosting:

4 large egg whites

1 1/3 cups packed light brown sugar

3 sticks (12 ounces) unsalted butter, cut in small cubes

Procedure:

Make the cake:

Preheat oven to 325°F.

Lightly grease three 9-inch-diameter cake pans with 1 ½-inch-high sides. Line bottom of pans with parchment paper. Lightly grease parchment paper.

Using stand mixer fitted with a paddle attachment, beat sugar and vegetable oil until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Mix until just combined.  Stir in apples, chopped walnuts, and raisins.

Divide batter equally among prepared pans. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made 1 day ahead. Wrap tightly in plastic and store at room temperature.)

Make filling:

In a large skillet set over medium heat, melt butter. When butter is melted, add sugar. When sugar has begun to melt, add apples and spices. Continue to cook until apples have softened and mixture is liquidy.

In a small bowl, mix together cornstarch and water. Add to boiling apple mixture. Return to a boil and cook for 3 additional minutes to cook out the starch flavor. Remove from heat and set aside to cool.

Make the frosting:

Bring about 1 1/2 inches of water to a boil in the base of a double boiler. Place a bowl with the egg whites and brown sugar on top of double boiler and whisk constantly until sugar is dissolved and egg whites are slightly warmed.

Transfer egg white mixture to the bowl of a stand mixer fitted with a whisk attachment. Whip on a high speed until stiff peaks form and meringue has cooled. Add butter pieces in a steady stream until incorporated. It may begin to look like it is getting thinner but keep mixing. When all butter is added, continue to whip until desired consistency is achieved. Set aside for assembling cake.

Assemble cake:

Level off all three cakes as needed. Place one cake, bottom side down, on a platter or cake board. Pipe a small ring of the buttercream around the outside of the cake. Spread half the apple filling in the center of the ring of buttercream. Place another layer of cake on top of this mixture and repeat the process.

Place final layer of cake on top, bottom side up (to ensure a very flat top). Frost and decorate cake with remaining buttercream as desired.

Serves 8-12

Ingredients:

For the pound cake (or just use a store-bought one):

3/4 cup sugar

12 tablespoons (6 ounces) unsalted butter, softened (65° to 68°F)

Zest of 1 orange

3 large eggs, at room temperature

1 1/2 teaspoons pure vanilla extract or paste

2 cups sifted cake flour

½ teaspoon baking powder

¼ teaspoon salt

1/3 cup mayonnaise, at room temperature

For the cranberry sauce:

2 (12 oz) bags of fresh cranberries

2 cups sugar

2 cups orange juice

Zest of 2 oranges

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

For the cream cheese filling:

16 ounces cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract or paste

3/4 cup heavy whipping cream

For the soak:

1/4 cup orange flavored liqueur, such as Grand Marnier

1/4 cup granulated sugar

1/4 cup water

For assembly:

Pecan halves, as needed

Procedure:

Make the cake (if not using store-bought):

Preheat the oven to 350°F and position an oven rack in the center. Lightly coat a loaf pan with butter, oil, or high-heat canola-oil spray and fit it with parchment paper to extend up both long sides to the top of the pan.

Place the sugar and butter in the bowl of the stand mixer fitted with a paddle attachment. Beat on medium-high until the mixture is very light in color and fluffy, 4 to 5 minutes. Add zest and mix until combined.  Scrape down the bowl with a silicone spatula.

Add the eggs 1 at a time, allowing each addition to completely blend in before adding the next and scraping the bowl between eggs. Mix in the vanilla extract. Scrape down the bowl again.

Sift the cake flour, baking powder, and salt into a medium bowl and whisk together. With the mixer on the lowest speed, add approximately 1/3 of the flour mixture. Scrape bowl and add half the sour cream. Repeat, then finish with the remaining flour mixture. Scrape down the bowl and finish mixing the batter by hand.

Scrape the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until firm to the touch and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. When cool, remove from the pan, peel off the parchment paper, and cut into cubes.

Make the cranberry sauce:

Combine all ingredients in a medium saucepan. Bring everything to a boil over medium high heat.  Simmer for 10 minutes or until cranberries pop. Set aside to cool.

Make the cream cheese filling:

Add cream cheese and sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until well combined. Add vanilla and cream and continue mixing until incorporated, scraping as needed.

Make soak:

Place all ingredients in a small saucepan set over medium high heat. Heat, stirring, until sugar is dissolved. Set aside to cool.

Assemble trifle:

In the bottom of a large trifle bowl or 9” x 13” pan, spread half the pound cake cubes. Pour approximately half the soak over the top. Top with half the cream cheese filling, followed by half the cranberry sauce. Repeat this process. Top with pecan halves. Refrigerate for 30 minutes, up to 3 days. Serve chilled.

Pumpkin Bread Pudding

Serves 8

Ingredients:

1, 15-oz can pumpkin puree (not pumpkin pie filling)

1/2 cup granulated sugar

2 large eggs

1 cup whole milk

1 cup heavy cream

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

4 cups cubed bread

For serving:

Candied pecans

Whipped cream (see a trick for making whipped cream here)

Procedure:

Preheat oven to 350 degrees Fahrenheit. Grease a 9” x 13” baking pan and set aside.

If bread is not stale, toast lightly in oven until just dry on the outside.

In a large bowl, whisk together pumpkin, sugar, eggs, milk, cream, spice, and vanilla. Add bread cubes and set aside for 15 minutes, or until custard is soaked into bread. Place mixture in greased pan and place in preheated oven. Bake until golden brown on top and fully set, about 30-45 minutes. Remove and let cool fully.

This dish can be made 3 days in advance. Serve at room temperature or warm slightly in a 350 degree F oven. Serve with whipped cream and candied pecans, if desired.

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