Cooking with Collette
Chef Collette shows us the perfect desserts for your thanksgiving table. The best part is that you won’t feel guilty the next day with these healthier alternatives.
Nourish Coffee Bar + Kitchen is open to the public and is located at the Center for Health & Wellbeing in Winter Park, FL. You can view the menu and place an order for pick-up at NourishCHWB.com. Delivery is also available via the DoorDash app.
Pumpkin Brownies (starts at 00:00)
2 cups all-purpose flour
¾ cup granulated sugar
½ cup cocoa powder
1 ½ tsp baking soda
½ tsp salt
½ cup coconut oil
2 tsp vanilla extract
2 ½ cups pumpkin puree
1 cup dark chocolate chips
1 cup toffee chips
1 tsp ground cinnamon
1. Preheat oven to 350°F and line a 9×13 inch baking pan.
2. In a large bowl add flour, sugar, cocoa powder, baking soda, cinnamon, salt. Whisk until evenly mixed.
3. Add in oil, vanilla. Stir until all the batter is just moistened. It should resemble sand.
4. Stir in pumpkin. Mix with a large spatula until the batter becomes smooth. The batter will be quite thick.
5. Stir in 1/2 cup of dark chocolate, and 1 cup of toffee chips. Pour batter into prepared baking pan. Use spatula to spread batter evenly across pan and smooth surface.
6. Sprinkle remaining chocolate chips on top. Bake for about 28-30 minutes, allow to cool before serving.
Easy Apple Crumble (starts at 07:33)
6 apples, peeled and sliced
2 tbsp sugar
2 tsp cinnamon, divided
2 tsp lemon juice
1 cup brown sugar
¾ cup old fashioned oats
¾ cup all-purpose flour
½ cup cold unsalted butter
½ cup dried cranberries
1. Preheat oven to 350° F degrees. Butter an 8×8 baking dish, or spray with non-stick cooking spray. Set aside.
2. In a mixing bowl, add chopped apples, granulated sugar, 1 tsp of the cinnamon, dried cranberries, and lemon juice. Stir to combine, then transfer to prepared baking dish.
3. In a separate mixing bowl, add topping ingredients (brown sugar, oats, flour, 1 tsp cinnamon, salt, and diced cold butter).
4. Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
5. Serve warm and enjoy!
Pumpkin Parfaits (starts at 13:48)
1 can pumpkin puree
3 tbsp maple syrup
½ tsp cinnamon
¼ tsp nutmeg
Pinch of cloves
Pinch of salt
1 tsp orange zest
squeeze of orange juice
ginger snap cookie crushed
1. In a medium bowl whisk together the pumpkin, syrup, cinnamon, nutmeg, cloves, salt, orange zest and juice and set aside
2. Get parfait containers and later the pumpkin mixture with the crushed ginger snaps, and the coconut whip. Keep alternating until you use up all of your ingredients.
Cranberry & White Chocolate Cookies (starts at 21:43)
½ cup butter, softened
½ cup packed brown sugar
½ cup white sugar
1 tablespoon brandy
1 ½ cups all-purpose flour
½ teaspoon baking soda
¾ cup white chocolate chips
1 cup dried cranberries
1. Preheat oven to 375° F. Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Use a cookie scoop to get evenly sized cookies
3. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.