Thanksgiving Recipe Round-Up

Alright friends, the countdown is on- A mere 1 1/2 days until Thanksgiving!

Despite the fact that it’ll just be Tall Guy and I celebrating in my teeeeensy tiny apartment, I am, of course, making a full feast.

 

As is tradition, Thanksgiving day pre-meal is all about trying to eat as little as possible, aka snacking on cranberry bread & cream cheese. In keeping with that, I’ll be making my mom’s cranberry bread.

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Tall Guy was in charge of the turkey this year, which we both decided had to be cooked somewhere other than my tiny oven. So he’s getting turkey from the restaurant where he works, Paris Bistro, and I’m in charge of pretty much everything else!

I’m all about the traditional Thanksgiving dishes. You know the ones- sweet potato casserole (I’m team-mini marshmallows!), green bean casserole, mashed potatoes, stuffing, cranberry sauce (from a can!)… And Tall Guy loves corn. Like, LOVES corn. I never remember corn being a huge part of my Thanksgiving meal, but I make exceptions for Tall Guy just because he’s so darn cute.

But what specific recipes am I making? I thought you’d never ask!

Believe it or not I don’t think I’ve ever had a sweet potato casserole with pecans, so I’m making this recipe, which has pecans AND marshmallows.

I’m going out on a limb and making green bean casserole from SCRATCH this year! And it’s all Sally’s fault!

My mom taught me how to make mashed potatoes. You can find her recipe over on a recipe round-up I did for Broke Girls Go Out a couple years ago.

I bought the Pepperidge Farm cubed stuffing bag mix. It calls for onion and celery (which a lot of the bag mixes do), but I’m leaving out the celery because we’re not huge fans of it. Instead, I’m going to add in cranberries, pecans and apples.

And now everyone’s favorite part- dessert! Is it any surprise I couldn’t resist making more than 1 dish?

For my token pumpkin dish, I’ll be making a version of these pumpkin cream cheese trifles.

In addition to that, and because Thanksgiving is nothing without pie, I’m making this sour cream apple pie. What? Yes, SOUR CREAM in a pie. Since we all know I’ll use anything as an excuse to eat sour cream, this pie has my name written all over it.

If you’re looking for other dessert recipes, check out some I’ve made in the past:
Bourbon Apple Oatmeal Pie – This pie turned me on to apple pies with crumble topping instead of crust on top- a lot easier and so delicious!
Pumpkin Cream Cheese Truffles – These are a great addition to any dessert spread, and oh so addictive!
Pumpkin Cream Pie – This is my go-to Thanksgiving pie recipe. It’s so simple, doesn’t require any oven space and can be done the night before.

And I HIGHLY recommend checking out Sally’s Baking Addiction Thanksgiving recipe roundup. All of her recipes are amazing and as a bonus she has make-ahead tips for them! If I could make them all, I totally would!

What are your favorite Thanksgiving dishes? What are you making this year? Let me know in the comments!

Have a great holiday and HAPPY THANKSGIVING! x

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Pumpkin Cream Pie

The second pie I made for Thanksgiving was a spin on a classic. I love pumpkin everything, as you know, but I’m honestly not the biggest fan of pumpkin pie. Yeah, I’ll have a slice if it’s offered, but I could really take it or leave it. Enter: the pumpkin cream pie. This recipe is light and delicious, and gives you pumpkin pie without the pumpkin pie, if you know what I mean. I’ve made this for the past 2 Thanksgivings and I think I’ll just make it a tradition to do it every year- it’s that good.

3 pies

There’s the pumpkin cream pie at the bottom of the picture!

Pumpkin Cream Pie (recipe originally by the Pioneer Woman)
Note: I was using a regular-sized foil pie pan and ended up having enough of both the crust and filling to make 2 whole pies. (I left about an inch of crust showing on each pie so that there would be a good amount of filling for each.) If you only want to make 1 pie, I recommend using a glass pie plate or  an aluminum pie tin, as they seem to be bigger than the foil kinds. Or you could try a deep dish foil pie pan.

Crust
1 package graham crackers
1 1/2 handfuls of gingersnaps *I used the ones from Trader Joe’s
1/2 c powdered sugar
1 stick butter, melted

Note: The original recipe does not use gingersnaps in the crust. If you want to make a plain graham cracker crust, use 1 1/2 packages of graham crackers and omit the gingersnaps.

Filling
1 3 oz. box vanilla pudding (cook and serve kind)
1 c half and half1/2 c heavy cream
pinch of cinnamon
pinch of nutmeg
pinch of ground cloves
2 tbsps whiskey (optional)
1/2 c + 3 tbsps pumpkin puree
1/2 c (additional) heavy cream
2 tbsps brown sugar

1. Preheat oven to 300°.
2. Grind graham crackers and gingersnaps in a food processor. Add powdered sugar and melted butter and process until totally combined. I used a food processor for the first part, but then used an electric mixer to combine all ingredients, as my food processor is really tiny!
3. Press mixture into the bottom and sides of a pie pan until even and firm. Repeat for second pie pan, if necessary.
4. Bake crust(s) for 8 to 10 minutes, or until warm and “set.” Remove from oven and let cool completely.
5. In a medium saucepan, mix pudding mix with the half and half and cream. Add spices. Bring to a boil over medium heat, stirring constantly, until mixture is bubbly and thick.
6. Remove from heat and stir in whiskey and pumpkin.
7. Cove the pot and set it aside to cool. When it’s cool enough, put the pot in the fridge to cool completely. Start step 8 when you remove the cooled mixture from the fridge.
8. In a mixing bowl, beat 1/2 c heavy cream with brown sugar until very light and fluffy.
9. Fold in pumpkin cream mixture until combined.
10. Pour filling into cooled crust.
11. Cover and refrigerate for a couple of hours or overnight.
Serving suggestion: When ready to serve, sprinkle with leftover graham cracker and/or gingersnap crumbs.

This is one of my favorite pie recipes, and it’s so easy to make! Plus, I made it ahead of time, so it was one less thing I had to think about on the big day. Win-win!

Bourbon Apple Oatmeal Crumble Pie

This was one of the two pie recipes I made for Thanksgiving. I’d never made an apple pie before and I was really happy with the way it turned out! There’s something that seems so daunting about pie crust, so I half chose this recipe because it didn’t call for traditional crust on the top. The oatmeal cookie crumble was so easy to make and kind of made this a cross between an apple pie and an apple crisp. It was delicious!

Bourbon Apple Oatmeal Crumble Pie (recipe originally from How Sweet It Is)

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My pie right before it went in the oven!

Crust *Note: This recipe makes 3 pie crusts. I used a store bought crust to save time.
4 c sifter flour
1 tbsp sugar
1 large egg, lightly beaten
1 tsp white vinegar
1/2 c ice cold water
1 1/2 c (3 sticks) cold butter, cut into pieces

Filling
6 large apples, peeled and thinly sliced
2 1/2 tbsps flour
1/2 tsp cinnamon
1/2 c bourbon
1/2 c apple cider
1/2 c loosely packed brown sugar
3 tbsps butter
1 tsp vanilla extract

Oatmeal Crumble Topping
1 1/2 c oats *I used Quaker Instant Oats
3/4 c loosely packed brown sugar
1/4 c flour
1/4 tsp cinnamon
6 tbsps butter, room temperature

For the crust: *Note: You can make the crust ahead of time.
1. Add the flour and sugar to a food processor and pulse until just combined.
2. In a small bowl, whisk the egg, vinegar and water.
3. Add the butter pieces into the food processor and pulse until small course crumbles remain.
4. Sprinkle the water/egg mixture over the flour and pulse again until the dough comes together.
5. Remove the dough and wrap it in plastic wrap.
6. Refrigerate for 30 minutes.
7. Separate the dough into 3 sections.

For the pie:
1. Preheat oven to 375°.
2. Add the apples to a large bowl and toss them with the flour and cinnamon.
3. In a small saucepan, combine the bourbon, cider, butter and vanilla extract. Bring it to a boil, then reduce heat and simmer for 5 to 6 minutes, until slightly thickened. I had my mixture over high heat and it came to a boil very quickly and actually bubbled over and caught on fire for a second (!), so make sure you heat it on medium heat and watch it carefully. The mixture did not thicken up that much at all. 
4. Pour bourbon mixture over the apples and toss.
5. Roll the pie crust out into a 12-inch circle (if using a 9-inch pie plate). Fold it in half to pick it up and gently place it in the plate, unfolding as you go. Trim any excess off of the edges. You can use a fork to press the edges or scallop them. I had a lot of leftover apple mixture, so next time I might try using a deep dish pie plate. 
6. Add the apples to the crust.
7. Combine the oats, flour, sugar and cinnamon in a large bowl.
8. Add the butter and use your hands to combine it in the oat mixture. Make sure the butter is fully incorporated and the mixture is thoroughly combined.
9. Sprinkle oat mixture evenly over the apples.
10. Bake the pie for 45 to 50 minutes, or until the crust and crumble are golden brown and the pie is thoroughly heated through. Put foil around the edges of the crust if at any time you’re concerned about them browning too much. I didn’t use foil and my crust was fine.
11. You can serve the pie immediately or let it cool for an hour if you want prettier slices.
Serving suggestion: Serve your pie with whipped cream or french vanilla ice cream!

Apple pie a la mode!

I served mine with ice cream!

A Thanksgiving Success

My first time hosting Thanksgiving was a success! It was a lot of work, but I’m really happy with the way everything turned out! My boyfriend and I were absolutely exhausted the next day, but it was totally worth it. See for yourself below!

A HUGE thanks to my friend Abe El, who took a good majority of the pictures in the gallery! You can check out more of his work here.

Broke Girls Give Thanks

Happy Thanksgiving everyone! Here’s hoping your beer is cold, turkey is juicy and football is on your TV! x

Broke Girls Go Out

Although it seems far away, Thanksgiving will be here before we know it. While the food portion of the holiday seems to be what everyone focuses on (and, I mean, duh), it’s equally important to remember to take a step back and think about all the things you have to be thankful for. And since I think it’s never too early to think about those things, I’ll give you my list right now.

I’M THANKFUL FOR…

… my family. I’m thankful that I have a great relationship with both of my parents. Sure, we’ve had our… differences… over the years, but at the end of the day, I know they will always be there for me. I’m thankful that we talk often enough that I know what’s going on with them, but don’t talk so much that I get sick of them calling. I’m thankful that my dad calls me…

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Send Help… And Video Cameras

“Get out of here! I’m making this!”

*He adds spices to spinach that’s being sauteed* “Fine! I’m just helping you out!”

“Well don’t, I’ve got it! Get out of here!” *I hip check him out of the kitchen* “… What do mushrooms look like when they’re done?”

“You said you didn’t want my help!”

… That was the scene two days ago when my boyfriend and I cooked dinner together. I promise, we actually do like each other… To be fair, the dinner dish was his idea, but I was trying to cook it… And we do NOT have the same cooking styles, so the 2 of us trying to use all 4 burners at the same time was not going super smoothly… Although I’m sure my roommate got a kick out of the whole thing!

Fast forward to tomorrow, when we’ll be making an entire Thanksgiving feast together. Something tells me it’s either going to work really well, or be a huge disaster. Call MTV, I have a reality show in the making…

Cheap and Easy Thanksgiving Dishes

Only 1 WEEK until Thanksgiving! My shopping is (mostly) done, my schedule is made and I’m in total planner mode over here (can you tell?). This will be my first holiday hosting (!), so here’s hoping everything goes as planned!

Broke Girls Go Out

Instead of going home, I’ll be making my own Thanksgiving feast this year. I’m an avid baker and a pretty decent cook, so I’m really excited to be making the meal, but I will admit that the idea of being in charge of the main event for such a big holiday is a bit daunting. Luckily, most Thanksgiving dishes aren’t all that complicated, and buying most of the ingredients won’t break the bank, either!

My Thanksgiving Menu

Apps

bread

Cranberry BreadMy mom’s recipe. Better the second day, as she notes, so it’s a perfect make-ahead recipe! You will most likely have all the ingredients on hand except the cranberries (and maybe the orange juice, if you’re not a juice drinker like I am). Don’t worry if you’ve never made a loaf of bread before, this recipe is fairly fool proof as long as you don’t forget about it…

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Cranberry Bread

I did a lot of baking this weekend! This is a recipe my mom got in her 8th grade home economics class that found its way into a family cookbook that she gave me a few years back.

bread

Cranberry Bread
makes 1 loaf

2 c flour
1 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 c orange juice, any brand
2 tbsp vegetable oil
1 egg, well beaten
2 c fresh cranberries, chopped *I used a food processor

1. Preheat oven to 350° and grease a loaf pan very well. I sprayed my pan with PAM for baking.
2. Measure all dry ingredients through a sieve into a large mixing bowl. Stir ingredients and set aside.
3. In a separate bowl, combine the egg, oil and orange juice.
4. Add wet ingredients to dry, all at once. Stir just to moisten.
5. Fold cranberries into batter.
6. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
Mom’s Note: If you want to make 2 loaves, it’s better to mix the batter separately. Better the second day.

This is a holiday staple in our house and is a great pre-Thanksgiving meal morning snack!