Dessert Recipes for Thanksgiving

I love pies as much as the next person, but often I find some of my Thanksgiving guests aren't as enamored with this classic fall dessert as I am.

To add a bit of variety to my Thanksgiving dessert spread I always include a couple of other desserts, including the below recipe for Upside Down Peach Cake. It's easy to prepare, tastes absolutely delicious and works within a tight budget.

An array of choices always extends to my dessert drinks as well. In addition to the usual coffee and tea, I like to offer my guests a decadent spiced hot chocolate, too.

Spiced Hot Chocolate:

Ingredients:

8 ounces of hot chocolate (I use Godiva Chocolate)

1/4 teaspoon Cayenne Pepper

whipped cream

cinnamon and cayenne pepper for garnish

Directions:

Make a cup of hot chocolate as you normally would. I prefer Godiva for special occasions like Thanksgiving.

Then, mix in the cayenne pepper.

Top with whipped cream and garnish with a sprinkle of cinnamon and cayenne pepper.

Peach Upside Down Cake:

Turn Thanksgiving upside down this year. Rather than serving up the usual assorted pies, opt to include an upside down cake in the mix. This peach cake recipe is easy, delicious and a guaranteed hit with non-pie lovers.

Ingredients:

9-inch cake pan (1-inch deep)

1 stick of unsalted butter

1 1/4 cups brown sugar

1 teaspoon cinnamon

1 can of peach halves (in juice)

1 egg

1 cup sugar

1/2 cup milk

1 teasooon vanilla extract

dash of salt

1 teaspoon baking soda

1 cup flour

Directions:

In a 9 inch round by 1 inch high cake pan melt until combined, 1 stick butter, 1 cup to 1 1/4 cups brown sugar, 1 teaspoon cinnamon.

Drain 1 can of sliced peach halves and cut each half into 1/4 inch slices. Line the peaches on the sugar, butter, cinnamon mixture and set aside.

In a mixing bowl combine: 1 egg, 1 cup sugar, 1/2 cup milk, 1 teaspoon vanilla, dash salt, 1 teaspoon baking soda and 1 cup flour.

Pour mixture over peaches and sugar, butter mixture, being careful not to move the peaches.

Bake on 350 degrees for 35 to 45 minutes or until toothpick comes out clean. Cool for 3 minutes and careful place a rimmed round platter over the pan and invert so cake is on the platter. Let cool, slice and serve with vanilla bean ice cream.