This homemade cornbread stuffing with sausage and sage is the Thanksgiving dish I dream about all year long. With shallots and lots of fresh herbs, it’s flavorful, super easy to throw together, and reheats like a dream!Continue reading “Cornbread Stuffing with Sausage & Sage”
Crispy brussels sprouts are roasted until lightly charred and served with fried shallots, bacon, and Dijon Vinaigrette.Continue reading “Crispy Brussels Sprouts with Fried Shallots, Bacon, & Dijon Vinaigrette”
An apple cider bourbon cocktail topped with ginger beer, Lime juice, and a dash of ginger bitters. The perfect cozy cocktail for chilly weather.Continue reading “Apple Cider Bourbon Cocktail”
An easy from-scratch chocolate cream pie with a dark chocolate pudding filling. served with whipped cream topping and creamy bourbon butterscotch for some warm autumn vibes.Continue reading “Chocolate Cream Pie + Bourbon Butterscotch”
soft pumpkin shortbread, spiced pumpkin-infused caramel, dark chocolate topping, and a sprinkling of flaky salt.Continue reading “Pumpkin Millionaire’s Shortbread”
This Thanksgiving, skip the time-consuming casseroles and soggy cauliflower. Turmeric & Za’atar roasted carrots are a perfectly spiced side dish that only takes about five minutes of prep!
This is not a drill. I repeat. This is not a drill. I successfully finished a holiday recipe–complete with pictures!–before said holiday actually happened. I think I can officially call myself a food blogger now. Huzzah and let the merriment begin!
(Or something along those lines).
This weekend was Friendsgiving, which I still believe is a fairly new thing, or maybe I’m just becoming an adult. Anyways, I was told to bring dessert, as I normally am, and so obviously I had to make stereotypical Thanksgiving pumpkin pie.
Growing up, my family always had chocolate pies at Thanksgiving, because many of my family members do not like pumpkin. Therefore, I always thought that chocolate pies were a common American Thanksgiving tradition. It wasn’t even that long ago that somebody clued me in on the fact that many people have never even had chocolate pie. While this news deeply saddens me, I promise to post my chocolate pie recipe soon, and in the meantime, you should make this pumpkin pie.
The recipe itself is kind of a fluke. While looking up pumpkin pie recipes, I realized that I didn’t have most ingredients that almost everyone uses in pumpkin pie. In my mind, all I needed was a can of pumpkin and some common household ingredients to get this thing rollin’. Sweetened condensed milk, evaporated milk, B grade maple syrup, freshly grated ginger? Who has these ingredients just laying around their house? In the midst of extreme laziness and procrastination, I decided against trekking to the grocery store in my pajamas at 11 p.m., and set out to create my own recipe. It came out surprisingly delicious and it only takes about 20 minutes to whip up! I got a standing ovation and everything. Sometimes being irresponsible and unprepared really pays off!
The pie can be made a day in advance (I actually think pie is better when it’s been sitting for a day), so all you have to do on the day of Thanksgiving is whip the cream, which can be made in 4 minutes if your mixer has the will to do so and also if you don’t mind splatters.
P.S. Tin pie pans are great for Friendsgiving (inebriated friends + glass pie pans = disaster, in case you’re wondering).
P.P.S. If you’re interested in the velvet pumpkins, my aunt makes them! You can buy them on her etsy site. She also makes little acorns! They’re super cute for fall decorating 🙂
*Song of the Day: People Help the People–Birdy