Gratitude...

Do you nie nie? Amazing woman, adoring husband, incredible story. A reminder to us all to be grateful this Thanksgiving week, for life can change dramatically in an instant.

gratitude

Reason why I love NYC # 256: The Brooklyn Bridge

Countdown to Thanksgiving....Sweet Potato Casserole

Heaven in the mouth! I've had this every Thanksgiving and Christmas dinner since I was eight years old. This is a tried and true recipe that will not disappoint. Even people who do not like sweet potatoes will LOVE this. I'm not a fan of marshmallows on top of sweet potatoes. This one has a nice crumb topping which makes it taste a little bit like a dessert. I'm going to give you the original recipe. However, I reduce the eggs and butter by half, for the record. Enjoy!

Sweet Potato Casserole

5-6 fresh sweet potatoes (or yams. Technically they aren't the same, but you can use them for this recipe)
1/4 teaspoon of salt
1/2 C margarine/butter
2 eggs
1 teaspoon of vanilla
1/2 t nutmeg, allspice, ginger, cinnamon, or ground cloves. (sometimes I do all of them except the ginger together)
2/3 C sugar

Topping
1/2 C melted butter
1/3 C flour
3/4 C brown sugar
1/2 Chopped nuts
mix all together

I like to cut the potatoes in small bits with the skins on. Boil them till they become soft, then use a fork to peel off the skin. That is the easiest way I think. Have you ever tried to skin a sweet potato?!
After you peel the potato, place in a large bowl. Add all of the ingredients mix using a electric or stand mixer. Place mixture in a casserole dish. Add topping and bake for about 20 mins.

Countdown to Thanksgiving...Toffee Pecan Pie

This recipe was the winning recipe for Martha's First Pie Contest. I never thought of toffee and pecan together. What a nice alternative instead of the usual pumpkin pie. You can use your favorite recipe for pie crust, or you can just buy your own. Enjoy!

Photo courtesy Martha Stewart

Toffee Pecan Pie

Filling

3 eggs beaten

2/3 c light corn syrup

1/4 c packed brown sugar

1/4 c unsalted butter, melted

1/4 t salt

1 t pure vanilla extract

1/2 t almond extract

1 c toffee bits

1 c chopped pecans

22 pecan halves for garnish

Preheat oven to 375. Mix all ingredients except for the 22 pecan halves for garnish. Pour filling into pie crust. Place 14 pecans evenly around the filling. Then create a second row by spacing 7 pecans. Then one in the center. Transfer pie to oven bake for 20 mins. Cover with foil and bake another 20 to 30 mins. Cool.

Check out past posts for Apple Crumb, and Dreamy Chocloate pies as well!

Countdown to Thanksgiving....Cranberry Orange Sauce

Why buy that crap in a can when it is SO easy to make your own Cranberry sauce? It takes maybe 10 minutes total from start to finish. I came across this recipe in the Nov. 2005 Martha Stewart Living magazine. It was my first time cooking the whole Thanksgiving dinner by myself. This sauce was a hit! Cranberry and orange are a perfect combination. While the hint of ginger adds depth and sophistication.

Cranberry Orange Sauce

3 C fresh cranberries about 12 oz
1 C Sugar
1 Tablespoon finely chopped fresh peeled ginger (I only had ground the first time I made this. Just do a couple of dashes. Go easy ginger can be quite overpowering if not used in moderation.)
1 navel orange. Peeled and pith removed (that white part) Flesh cut into segments.

Stir together berries, sugar, and ginger in a med sauce pan. Cook over med high heat stirring occasionally, until sugar is dissolved and cranberries pop. About 7 mins.
Stir in 1 Cup of water and simmer until thickened about 4 mins. Remove from heat stir in orange let cool.

Countdown to Thanksgiving....Pumpkin cupcakes.

Many of you are getting ready to travel somewhere for Thanksgiving. Whether you are doing all of the cooking, or bringing a dish, its stressful finding that perfect recipe to share. This week I will be sharing a few of my favorite holiday recipes. I don't have photos for them. I only make them once or twice a year. You'll just have to take my word for it. I'll try my best to visually describe the finished product. This first recipe however, I haven't actually tried yet. It looks and sounds delish none the less. Pumpkin cupcakes...a nice alternative to pumpkin pie. Enjoy!

Ingredients

2 C flour
1 teaspoon baking powder
1 t baking soda
1 t coarse salt
1 T pumpkin pie spice
1 C granulated sugar
1 C packed brown sugar
2 sticks unsalted butter melted and cooled
4 eggs lightly beaten
1 can 15 oz pumpkin puree

Preheat oven to 350 degrees. Line cupcake pan with liners. Mix flour, salt, baking soda, and pumpkin pie spice together in a med bowl. In a large bowl mix the sugars, eggs, and butter. Add the dry ingredients and mix in the puree.

Place batter in the lined muffin tins about halfway. Bake for 20 -25 mins until tops are golden brown. Let cool and frost with cream cheese frosting.

Creme Cheese Frosting
4 oz unsalted butter softened
4 oz cream cheese softened
2 C powdered sugar
1 t vanilla

Beat butter and cheese until creamed. Add sugar 1 cup at a time and then add vanilla. Mix until well incorporated. Frost cupcakes!

P.S. If you want more recipes using pumpkin puree revisit my post on bread

Family History you can be proud of.

Who wouldn't want to show of all 5 generations of their family with these uber cool prints? The company my tree and me is taking genealogy to the next level. This actually makes me want to do it! You can submit the info and have them print it or you can diy. With prices ranging from

70-95 dollars, these are sure to be on many a Christmas list.