After Halloween, most people’s focus shifts to the undisputed favorite winter holiday, Christmas. Once the costumes are put back in the closet, and the parents finally throw out their children’s candy, I turn my attention towards my favorite holiday, Thanksgiving. Who wouldn’t enjoy waking up at 7:30 am, driving to pick up a 24 pound turkey, getting back in time for the start of the Macy’s Day Parade and cooking the whole rest of the day while watching football until my grandparents and cousins arrive? My family has several Thanksgiving staples, including maple-glazed turkey, andouille sausage stuffing and deviled eggs topped with candied bacon.
Last year, my mom and I decided to try to make a dessert. Usually, we delegated the responsibility of bringing desserts to the guests, but this year we wanted to contribute ourselves. After browsing the web, we stumbled across a recipe for miniature dessert turkeys. We loved the idea and knew we had to try it out. Long story short, the turkeys were very easy to make and they were a huge hit with our relatives. Three of the sixteen guests posted a picture of them on Instagram so you know they must have looked pretty cool. (Want tips on how to take awesome foodstagrams? Click here.)
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Prep Time: About 15 minutes
Cook Time: 4 minutes
Cool Time: 10 minutes
Total Time: 30 minutes
Serving Size: 6 turkeys
1 cup semisweet chocolate chips
30 candy corn candies, plus 6 white tips of candy corn
6 mini peanut butter cups
6 malt balls
1 cup red frosting
6 Oreos with top cookies removed
1. Place the chocolate chips in a medium stainless steel or glass bowl. Set the bowl over a saucepan of barely simmering water. Cook, stirring occasionally, until the chocolate has melted, about 4 minutes. Set aside to cool slightly.
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2. For each turkey, push 5 candy corn candies, tip-side down, into the cream filling of an Oreo to make the feathers for the turkey. Lay the cookie on a work surface.
3. Dip the flat, larger end of a peanut butter cup in the melted chocolate, allowing any excess chocolate to drip back into the bowl. Place the peanut butter cup, chocolate-dipped end down, onto the Oreo.
4. Dip a malt ball into the melted chocolate allowing any excess chocolate to drip back into the bowl. Place the malt ball above the peanut butter cup to make the head of the turkey.
5. Dip the flat end of the white candy corn tip in the chocolate. Place on the malt ball, to make the turkey beak. Refrigerate until the chocolate has set, about 10 minutes.
6. Place the red frosting in a piping bag. Using scissors, cut a small opening in the end of the piping bag. Pipe a small piece of frosting under the malt ball to make the turkey’s beard.
7. Place an Oreo (with top half removed) on a platter. Stand the turkey upright into the cream filling. Repeat with the remaining ingredients.
Recipe from Giada de Laurentiis: