One of my favorite bands, Paramore, is playing in Nashville tonight. Originally when I had planned on going out of town for Thanksgiving, I was going to stop and see that show on my way out. Unfortunately that is no longer my plan as I decided to stay put and save money. I did see them with No Doubt a couple years back and with Jimmy Eat World before that so it’s not too heart breaking – except that they are the headliners this time. You better believe I will be cooking dinner tonight while dancing around to their music, pretending I’m there. Not that that’s different from a normal day in my kitchen…
In other news, today is National Cake Day! With Thanksgiving nearly upon us I am throwing as much pumpkin at you as I possibly can, including these mini cakes. These individual cakes are made by cutting rounds from a thin sheet cake. The rounds are layered and frosted with a caramel cream cheese frosting and then topping with caramel sauce and candied pecans, resulting in eyegasms. Who wouldn’t want their own personal mini cake?
You can use the leftover cake scraps to make cake balls or if you’d prefer to avoid scraps, make these into cupcakes instead.
One year ago: Arugula Pesto Pasta
For Secret Recipe Club this month, I was assigned to Jamie’s blog, Mom’s Test Kitchen. I enjoyed browsing through her recipes such as Grape Soda Cupcakes, Tri-Pepper Quesadillas with Creamy Chipotle Sauce, and Apple Pie Dip. In the end I decided on a deceptively simple breakfast item.
I’m sure you’re familiar with egg in a hole but have you ever seen it in a waffle? This recipe is prepared just as if it were a piece of bread, with the hole cut into the center of a waffle. Instead of Eggo’s Thick & Fluffy waffles (as noted by the ingredient list) I went with a cheaper not-thick store brand. The eggs overflowed slightly but in a good way, distributing the egg over the waffle a little. This is easy enough to prepare on a weekday and fun enough to serve on the weekend – maybe with homemade waffles!
Normally for Single Serving Sunday I try to share recipes that only make one serving, but with the upcoming Thanksgiving feast I decided to do something special – a Thanksgiving meal that serves two. Many recipes for Thanksgiving produce a magnitude of servings, but what about the people out there only cooking for two, or four? This menu I have prepared easily serves 2 with leftovers. Because who doesn’t want leftovers from Thanksgiving? That being said, the turkey could serve four but if you have hearty eaters you may want to double the sides.
This dinner consists of a slow cooker turkey tenderloin with gravy, Greek yogurt-rosemary rolls, bagel-bacon stuffing, roasted brussels, twice baked sweet potatoes, cranberry-pomegranate sauce, and pumpkin crème brulee for dessert. Take a moment to be jealous.
My turkey tenderloin came out so juicy and flavorful that it will be hard to convince me to cook a whole turkey in the future. It literally fell apart when I lifted it out of the pot. By using a slow cooker I was also able to do whatever the heck I wanted in the oven, which is a huge perk for those of us with only one oven (one day I hope to be spoiled with a double oven). Even the gravy was amazing after cooking in all those delicious juices.
As you are aware, I have a habit of adding Greek yogurt to anything I possibly can so it shouldn’t be a surprise that it shows up here in dinner rolls. The rosemary really sold me on these rolls. If you don’t like rosemary, please substitute for another herb because they will rock your world with their subtle herby-ness. You can also prep these the day beforehand and refrigerate before the last rise. The next day, take them out of the fridge about 30 minutes before you want to bake them.
Then there’s the stuffing. I’ve seen stuffing made with all types of bread but this was the first recipe I had seen using bagels. I originally set aside two corn muffins for stuffing, but those were thrown into the freezer once I discovered I could use a bagel instead. I freaking love bagels! And I was not disappointed by the trade-off, especially since there was bacon involved.
For a green side I chose brussels sprouts. Only a couple Thanksgivings ago I discovered that I no longer hated them and actually became obsessed. As a result, they are nostalgic to me at this time of year. Just a simple roasting and a drizzle of balsamic is all they needed.
Growing up we usually had both regular mashed potatoes and mashed sweet potatoes but knew I would burst if I tried to add both onto this already long lineup. I went with a twice baked sweet potato that is topped with pecans and coconut. Although it is less sweet than a marshmallow topping, it has a crunchier topping that will make you forget about those puffy white things (no offense marshmallows, I still love you).
No Thanksgiving dinner is complete without some cranberry sauce. This version uses pomegranate juice for a more complex flavor. This can be made the day beforehand or even a few days before to minimize the amount of work you have to do on the big day. But if you do have to whip it up the same day, rest assured that it will only take 20 minutes.
Of course, once you’ve stuffed your face you’ll still find room for dessert, right? Especially for pumpkin crème brulee. I know you may initially think it’s a crime to not have pumpkin pie but it’s basically pumpkin pie and crème brulee all in one. Are you really going to be upset by having both?
Now for some tips on how I timed everything in order to be hot and ready all at the same time. An hour before turkey is done cooking (mine only took 4 hours), take rolls out of fridge (if prepared the night before), toast the bagel for stuffing, and prep the brussels sprouts. Bake the stuffing and brussels at the same time and with 20 minutes of cook time remaining, add the sweet potatoes and rolls to the oven. At that time, remove the turkey from the slow cooker and prepare the gravy. Slice up the turkey and serve! Then once your belly has digested a little to make room for dessert, torch the creme brulee just before you’re ready to dig in.
One year ago: Buckeye Cupcakes
Two years ago: Apple Blackberry Pie
There may be a whole lot of Thanksgiving recipes floating around these days, but it’s still Peanut Butter Lover’s Month and I’m taking a break from the pumpkin to celebrate with peanut butter cinnamon rolls. Taking another spin on mini cinnamon rolls, these have PB Crave’s Razzle Dazzle peanut butter all up in their business making them taste like PB+J rolls. With peanut butter in the dough and peanut butter in the filling, I almost did a peanut butter glaze but decided to bring out the flavor of white chocolate instead (which is also included in this raspberry-peanut butter). These shrunken mini cinnamon rolls would also be a great treat to prep the day before Thanksgiving and bake in the morning for breakfast. You know, in case you need another thing to bake and prepare .
With my dissertation behind me and only 21 days until I graduate and get hooded for my Ph.D. you’d think I would be care-free and excited. Not so much, more like the same old stress and anxious. I am still working on a couple last experiments per reviewers comments on my paper, job hunting, and worrying about what I am going to do if I don’t have a job lined up by the end of January when my lease runs out. With any luck that last item won’t become a reality, but in the meantime it’s a good time for some comfort food.
Stuffed shells are great comfort food. Those big shells hug in their cheesy goodness of a filling while being wrapped up in a warm blanket of sauce. Sounds like the life, doesn’t it? This sauce happens to be extra special because it is a pumpkin alfredo sauce with sage. Now wait, don’t get discouraged thinking you have to make your own alfredo sauce (but you can if you want). This recipe uses a premade jar of alfredo mixed up with pumpkin puree and a couple other flavor additions to create a great fall pasta dish.
One year ago: Individual Baked Pumpkin Oatmeal
Two years ago: Thanksgiving Recipe Roundup
I’ve only cooked Thanksgiving dinner once, but it was in someone else’s kitchen and I wasn’t able to fully get my groove on. Many of you may think I am lucky, but I truly look forward to cooking that meal in my own kitchen one day. Alas, all I have to worry about is what I am eating for breakfast and bringing for dessert (maybe a side dish too). Certainly there are many others out there in a similar situation so here’s a great roundup of festive recipes for you to peruse with breakfast, side dish, and dessert ideas.
If you are the one in charge of dinner you can assimilate a side or two and maybe a dessert into your menu. Also, stay turned this Sunday for an entire Thanksgiving menu which can be easily adapted based on how many mouths you need to feed.
One year ago: Peanut Butter Marshmallows
Three years ago: Buckeye Candies
- Apple Butter Granola
- Apple Cider Pancakes
- Apple Cinnamon Greek Yogurt Pancakes
- Apple-Cranberry Oatmeal
- Apple-Walnut Pancakes with Brown Sugar Greek Yogurt
- Baked Apple Cider Doughnuts
- Baked Apple Cider Oatmeal
- Baked Pumpkin Oatmeal
- Baked Purple Sweet Potato Doughnuts with Marshmallow Glaze
- Banana Bread Cinnamon Rolls
- Banana Pecan Waffles
- Biscoff Cinnamon Rolls
- Chocolate Pumpkin Pancakes
- French Toast Waffles (try adding pumpkin pie spice)
- Pumpkin Bagels with Cinnamon-Walnut Cranberry Cream Cheese Spread
- Pumpkin Biscoff Cream Cheese Bread
- Pumpkin Danish
- Pumpkin Granola
- Pumpkin Pancakes
- Pumpkin Spice Cream Cheese
- Sweet Potato Breakfast Biscuits
- Sweet Potato Pie Oat Bars
- Bagel and Bacon Stuffing
- Blue Cheese Scalloped Potatoes
- Butternut Squash Mac & Cheese with Caramelized Onion, Bacon, and Apple
- Cranberry-Pomegranate Sauce
- Cranberry Sauce
- Easy Garlic Knots
- Farro, Cranberry and Goat Cheese Salad
- Garlic Rolls
- Greek Yogurt-Rosemary Dinner Rolls
- Homemade Olive Garden Salad & Dressing
- Parmesan-Roasted Broccoli
- Penne with Butternut Squash, Kale, and Goat Cheese
- Roasted Brussels Sprouts
- Roasted Potato Salad
- Sweet Potato Fries
- Twice Baked Sweet Potatoes
- Wheat-Oat-Flax Buns
- Winter Wheat Berry Power Salad
- Apple Blackberry Pie
- Apple Butter Swirl Cheesecake Bars
- Apple Crumble
- Butter Pecan with Brandy Ice Cream
- Caramel Apple Cinnamon Roll Cupcakes
- Caramel Apple Pie
- Chocolate Pumpkin Cupcakes with Cinnamon Buttercream
- Cranberry Chocolate Chunk Brown Butter Cookies
- Iced & Spiced Applesauce Cookies
- Krispie Ice Cream Pumpkin Dessert
- Mini Pumpkin Black and White Cookies
- Pumpkin Baklava Bars
- Pumpkin Creme Brulee
- Pumpkin Kissed Gingerbread Brownies
- Pumpkin Nutella Mini Cheesecake Bites
- Pumpkin Oreo Truffles
- Pumpkin Pie with Brown Sugar Walnut Topping
- Pumpkin Spice Brownies
- Pumpkin Swirl Cheesecake
- Nutella Mousse
- Sea Salt Pumpkin Peanut Butter Cups
- Sweet Potato Dark Chocolate Bars
- White Chocolate-Pumpkin Snickerdoodle Sandwiches
Last week we had our first frost in Memphis. I even remembered to take my basil plant inside so that it wouldn’t die. Then yesterday I had to turn my A/C on for a couple hours because I cooked up a storm and didn’t anticipate the high of 77 degrees that day. Not that I am complaining about it being warm again, but fall here never ceases to confuse me. The temperatures drop from 70/60s to 30/40s without giving you any time to acclimate with moderate temperatures in between.
Regardless of the warm sunny atmosphere, I am powering through and continuing to make fall recipes because I just can’t get enough. It’s funny that I resisted Halloween for so long and now that it has passed I am pumped for the next two holidays, especially since Halloween used to be one of my favorite holidays. I guess not dressing up this year kind of put a damper on the excitement. Anyway, feast your eyes upon this delicious butternut squash recipe with a goat cheese sauce, which was my favorite part. So much so that I think I may use twice as much goat cheese in the future.
Two years ago: Baked Apple Cider Doughnut Minis
With Thanksgiving quickly approaching, everyone is planning recipes for a meal to feed the masses. But what about the people cooking for a small group of people or ::gasp:: just one of two? If you fall into the latter category then this apple crumble is for you. Although I easily devoured the entire thing in one (short) sitting, it could definitely satisfy two especially if you serve it a la mode.
I went ahead and topped it off with my new favorite ice cream- Graeter’s Salted Caramel. Seriously that stuff rocks my face off and made me enjoy this crumble even more than I thought possible.
Liquid Frozen gold, I’m telling you.
One year ago: Homemade Peanut Butter Hot Cocoa Mix