Seemee Chan, Coral Springs

<b>Baker bio:</b> Chan, 35, is director of a 150-student preschool in Sunrise, where she works with 25 other women. <br><br>"Someone's always craving chocolate. They like to eat, but they don't like to cook and we have a lot of birthdays." <br><br>Last year, Chan made an apple galette for a colleague who was missing New York state apples. <br><br>This year, that same co-worker requested something with pumpkin. With a 14-year-old son to feed, Chan cooks most nights. "Growing up, my mom always gave us home cooked food and that's what I want for my son. I try to make everything from scratch at home the hard way."<br><br>

<b>The recipe:</b> Pumpkin tiramisu
<br><br>

<b>Why it's so good:</b> The classic Italian dessert gets a Thanksgiving makeover with the addition of pumpkin. Folks who aren't enamored of sugary sweets, will love this creamy confection that's filled with fall flavors.

( Ginny Dixon, Correspondent. / November 14, 2012 )

Baker bio: Chan, 35, is director of a 150-student preschool in Sunrise, where she works with 25 other women.

"Someone's always craving chocolate. They like to eat, but they don't like to cook and we have a lot of birthdays."

Last year, Chan made an apple galette for a colleague who was missing New York state apples.

This year, that same co-worker requested something with pumpkin. With a 14-year-old son to feed, Chan cooks most nights. "Growing up, my mom always gave us home cooked food and that's what I want for my son. I try to make everything from scratch at home the hard way."

The recipe: Pumpkin tiramisu

Why it's so good: The classic Italian dessert gets a Thanksgiving makeover with the addition of pumpkin. Folks who aren't enamored of sugary sweets, will love this creamy confection that's filled with fall flavors.

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