So I was going to do a full Thanksgiving meal round-up..then I realized that with the recipes on my blog her at Beautiful Disasters that a dessert round-up would be much more appropriate. So here you go, everything you need for a sweet and delicious Thanksgiving dessert table! Note that all these recipes can be made ahead of time (1-2 days ahead, ideally) to save yourself a headache.
I can’t believe Thanksgiving is this week! I can hardly contain my excitement. There are just so many things I love about Thanksgiving week.
1. No school!!!
2. Lots of delicious food that is reserved especially for the big day only (even though I would absolutely love to have my mom’s sweet potato casserole every second of every day of my life)
3. It’s a week that I get to finally reconnect a little bit with my family. I am thankful to have them all in my life but sometimes between school, soccer, and friends, I forget to show them how much I love and care about them, but I get this whole week to bring back that fire.
4. Another thing I love about Thanksgiving is the traditions my family has. A couple years ago when I started running 5Ks, I found out about a Thanksgiving “Turkey Trot” by us that happens every Thanksgiving morning. It’s such a fun way to start the day and a great way for the whole family to get together and have a little fun.
Today I am sharing with you all a recipe for pizza bread. Now I know this is not exactly the most Thanksgiving-ey recipe ever but it’s a delicious bread that would be great to have out in little slices as an appetizer. It’s a yummy little bread that is so incredibly easy to whip up (no kneading or yeast or rising) and is super flavorful. The tomato adds an awesome new texture throughout the bread and the cheese is there but subtle enough to not overwhelm you.
Tomorrow I will be sharing with you guys my favorite Thanksgiving dessert recipes that would be perfect to fill out your dessert table. The best part about pretty much all the recipes is that they can be prepared the day before, so you aren’t trying to stuff your pumpkin pie and turkey in the oven at the same time! I guess that could make some interesting flavor combinations though..
(adapted from A Full Measure of Happiness)
- 2 cup whole-wheat flour (or all purpose)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon onion powder
- 1 cup shredded mozzarella cheese
- 1 1/2 cup tomatoes, chopped and deseeded (reserve any juice!) (I used canned tomatoes)
- about 1/2 cup milk (I used skim)
- 2 eggs
- 1/4 cup vegetable oil
- 1 Tablespoon honey
- Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray.
- In a medium-large bowl, mix together the flour, baking soda, baking powder, salt, garlic powder, dried oregano, dried basil, dried thyme, onion powder, and cheese. Set aside. If you are not using canned tomatoes, deseed the tomatoes and chop. I highly recommend using canned tomatoes so then you can skip the whole chopping and deseeding routine. If you are using canned tomatoes, just drain the juice out into a separate small bowl or liquid measuring cup. If using fresh tomatoes, be sure you save and gather as much juice as you can and put in a small bowl or liquid measuring cup.
- Take whatever tomato juice you have managed to gather up, and add milk to it until you get 1 cup of liquid (I had to use about 1/2 cup milk). Pour into a small bowl and whisk in the eggs, oil, and honey, then add to the flour mixture. Fold in the chopped tomatoes to the batter.
- Give the batter a quick mix, then spread into the greased loaf pan. Bake in preheated oven for 60-65 minutes (just over an hour), until it is super golden brown on top, an inserted toothpick comes out clean. Let cool for about 20-30 minutes, then slice and enjoy!
Random Fact of the Day: Only 55% of Americans know that the sun is a star. Not sure how you can get an exact percentage on that..I don’t remember being asked this!
- Web’s Best: Thanksgiving Leftover Recipes (coolmaterial.com)
- MCLV Mange: Thanksgiving Recipe Round-Up (moicontrelavie.com)
- Wines To Pair with Thanksgiving Leftovers #SundaySupper (enofylzwineblog.com)
I have no idea what has been up with me lately, but I’ve like totally turned country.
I went to a Zac Brown Band concert about a week ago and have just like not stopped listening to country. I should probably mention that I have been a long time foe of country music. I was dead-set that it was just NOT my thing. I was kind of prejudice against country music…I’m even a little ashamed about it.
Anyways, one of my friends asked me to go to the Zac Brown Band concert with her. She wasn’t even a big country fan till like this past summer but she insisted it would be fun, so I reluctantly agreed. Something about listening to country makes me feel so…American. And patriotic!
Somehow it kind of soothes me, though. I’ve noticed that, strangely, it makes me drive slower. Weird, I know. Like I used to be a total speed racer (I know, sorry mom!), but now I don’t even have to try to drive the speed limit and people on the road don’t annoy me as much. It’s very, very odd. So maybe instead of those darn online driving school classes they make speeders take, they should make them listen to country music. Just a thought.
On a completely different note, I made some more pumpkin stuff. Don’t hate me. I know this is a lot of pumpkin stuff, but it IS that time of year!!! So embrace it, people.
These are super easy, and actually healthy cupcakes made from a box mix and can of pumpkin and water. SUPER EASY. Then you can plop some of this yummy spice buttercream on top and call it awesome. I was even told it was one of the best cupcake combinations I’ve ever made. And I have made a lot of cupcake recipes!
Pumpkin Spice Cupcakes
FOR THE PUMPKIN CUPCAKES:
FOR THE SPICE BUTTERCREAM:
1/2 cup (1 stick) butter, softened
1 1/2 teaspoons ground cinnamon
scant 1/2 teaspoon ground nutmeg
scant 1/2 teaspoon ground ginger
scant 1/4 teaspoon ground cloves
1 teaspoon vanilla extract
about 2 cups powdered sugar
2-4 Tablespoons milk (I used skim), as needed
- Using the mixer, cream butter until smooth. Beat in vanilla extract and spices. When mixed, add in powdered sugar 1/2 cup at a time, mixing in completely after each addition. If frosting gets too thick, beat in milk. If too thin, beat in more powdered sugar until right consistency. Be sure not to add too much powdered sugar or milk where you lose the flavor of the spices. Pipe or frost cooled cupcakes as desired. Cupcakes may be stored on countertop in closed container. Enjoy!
Random Fact of the Day: About 39,000 gallons of water are used to produce the average car.
- Pumpkin Cupcakes with Chocolate Frosting (lattesandleggings.com)
- Pumpkin Spice Cupcakes with Cinnamon Cream Cheese Frosting (inspireandindulge.wordpress.com)
- make :: pumpkin cupcakes toppers (jamieofalltrades.org)
Soooo it is the first week of October and I am TOTALLY ready for pumpkin recipes!
Come at me pumpkin and do your thang!
Pumpkin is great all year round, but something about the Fall time makes pumpkin taste like a billion times better. It really makes it feel like it is Fall and gives you that cozy feeling that you get after coming inside on a snowy day and warming up with a nice hot cup of hot chocolate. People who live in Florida, California, Texas, and such…act like you know what I am talking about here.
Anywho, my these scones are a great breakfast treat that is perfect for putting on that winter layer of warmth! Ahem…I mean, they’re like super healthy and stuff.
Pumpkin Spice Scones with Maple Glaze
(Adapted from Tracey’s Culinary Adventures)
1 cup all-purpose flour, sifted twice (or cake flour, unsifted)
1/2 cup whole wheat flour (or all-purpose)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
6 Tablespoons cold, cubed butter
1/3 cup pumpkin puree
1/3 cup heavy cream
6 Tablespoons brown sugar
1 1/2 teaspoons vanilla extract
- Preheat oven to 425 degrees F. Line baking sheet with silpat or parchment paper.
- In a large bowl, combine flours, baking powder, salt, and spices. In a separate bowl, mix together heavy cream, pumpkin puree, brown sugar, and vanilla extract. Cut in the cubed, cold butter into the flour mixture using a pastry blender, until mixture resembles coarse crumbs.
- Add the pumpkin mixture to the flour mixture, using a wooden spoon to mix it all together. The dough will be very crumbly. Turn the dough onto a floured countertop and knead with your hands until everything comes together. Pat dough into a circle about 1 inch thick. Cut into 8 triangles and place triangle onto prepared baking sheet, evenly spaced apart.
- Bake scones in preheated oven for about 15 minutes. Cool for a few minutes on baking sheet, then transfer to wire rack to finish cooling before drizzling glaze over top.
3 Tablespoons maple syrup
1/2 cup powdered sugar
- Once scones are completely cooled, whisk together maple syrup and powdered sugar in a small bowl until combined. Drizzle glaze over top of scones and let dry/harden or enjoy right away! Enjoy
Random Fact of the Day: Camels have three eyelids to protect them from blowing sand.
And now you must have it too! Top this baby off with some whipped cream and you are good to go. Or if you really want to…
my dad some people consider pumpkin pie to qualify as breakfast food. Therefore, it is A-OK to have a slice in the AM. Pumpkin is good for you, right?
Classic Pumpkin Pie
1 (15 ounce) can pumpkin
1 (14 ounce) can Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 (9 inch) unbaked pie crust (I used my regular pie crust recipe)
whipped cream or vanilla ice cream for garnish, if desired
- Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
- Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.