Two friends, miles apart, who love to bake!
Can you believe Thanksgiving is this week?? It falls late this year, so it seems like I should be ready. But somehow here we are again, with a holiday sneaking up on me. If you are hosting this year I’m sure the last thing you …
As part of my bridal shower, we had guests give me recipes with their cards. I’m embarrassed to say it’s been two years, and this is the first of those recipes I’ve made! Sorry everyone. We call this one “Poor Man’s Pecan Pie”. Because while …
My favorite pie has always been pumpkin, that’s just the way it is. Maybe it’s because it is so easy to make it was always my Thanksgiving task (along with waldorf salad). Or maybe because it’s just plain delicious. And while I don’t think anything else can sneak into first place, pecan pie is coming awfully close.
Now I know at this moment my Louisiana friends are doing a victory dance thinking they succeeded in converting me into a Southerner (they didn’t, I’m stubborn). But mayyybeee the fact I could get fresh off the tree pecans from the corner hardware store there helped me see how truly delicious pecans can be.
Every now and then we would have walnut pie at Thanksgiving (aka poor man’s pecan pie) and that too is delicious, but there is something so festive about a pecan pie. It’s sticky and sweet and ultra rich, but oh so good with some vanilla ice cream.
It also pairs well with a nice cup of coffee, but I’m a firm believer that all pies are acceptable for breakfast.
I cannot believe Thanksgiving is next week! If you’re in the need for a dessert to bring to the table, I’ve got your winner right here. Safe travels and enjoy your time with family and friends!
~Stephanie
Traditional Pecan Pie (adapted from Southern Living)
*NOTE* if you notice that your pie crust seems to be browning faster than the middle is cooking, cover it with a pie crust shield. Even more simple, use foil as a shield to keep the edges from browning too much
Who here loves brie? (raises hand enthusiastically). Let’s be honest though, I love pretty much every kind of cheese and I will use any excuse to eat it. I recently ordered a grilled cheese sandwich for lunch with a side of mac and cheese. That’s …
Pumpkin Pie is my favorite. It’s a classic! It is a staple in most homes on Thanksgiving and also on Christmas. Why do we only get to eat this pie once or twice a year?! It really is a shame. Since I wouldn’t be with …
I avoided sweet potatoes like the plague when I was younger. I couldn’t get past the marshmallow topping and the orange color. They just weren’t for me.
That was until my cousin transformed them into an AMAZING dessert. Or side dish. Really it could go both ways.
We had a pre-Thanksgiving Thanksgiving dinner with my bible study a few weeks ago and I signed up to bring the sweet potatoes.
These did not disappoint.
I couldn’t get my cousin’s recipe in time so I adapted these from my hero, The Pioneer Woman. Her recipes never steer me wrong. With the addition of coconut and a hint of cinnamon, these are bound to be a regular on your dinner table. Enjoy!
-Kelly
Ingredients
Directions:
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes.
When they are finished cooking slice them open and scrape out the flesh into a large bowl. I pulsed them in a blender until they were mostly smooth but slightly chunky before I went to the next step
Add granulated sugar, milk, eggs, vanilla extract, salt, sprinkle of cinnamon and 1 cup coconut. Mix until well incorporated.
For the Topping:
In a separate bowl, add brown sugar, pecans, flour, 1 cup coconut and 2 sticks of softened butter. Mash together until well incorporated.
Spread the sweet potato mixture into a regular baking dish (that has been coated with cooking spray) and sprinkle the crumb mixture all over the top.
Bake in a 400-degree oven for 30 minutes, or until golden brown.
I have a few confessions to make. First: this is not a Waldorf salad. But that’s what we call it! I did research and tried to find out what this salad’s real name would be, but no luck. So I’m sticking with the name Waldorf. …
Thanksgiving is in a week guys. ONE week. Are you ready?? Personally I love Thanksgiving. It’s a very close second to Christmas in my book. I love all the food, spending time in the kitchen with my family and our tradition of watching our first Christmas movie …
Thanksgiving is in 2 weeks! That means 2 weeks of healthy, good eating so you can enjoy all the yumminess of Thanksgiving, especially these Mini Apple Crisps!
Last week we posted a vanilla ice cream recipe, especially for this apple crisp because nothing goes with an apple crisp quite like a scoop of vanilla ice cream. And perhaps maybe a drizzle of caramel as well? Ya, I thought so.
What I love about apple crisp is that it is incredible easy! The only part I do not like, that is very tedious and annoying but so incredibly necessary, is the peeling and dicing of the apples. We are not huge crisp/pie filling fans in my family; we prefer the crisp part or the crust. Therefore, I diced the apples really small so we didn’t bite into huge chunks of apple. But if you like chunky filling, by all means cut the apples in larger pieces.
On that note, I also doubled the crisp topping because, as I mentioned above, it’s the best part! This is my first time making apple crisp so I used the recipe my cousin always uses- good ole Betty Crocker’s recipe. It’s so easy and so good. You have no excuse not to make it this Thanksgiving! Enjoy 🙂
-Kelly
Ingredients:
Directions:
It’s holiday season which means fruit pies and crisps are in abundance. And what is needed when it comes to hot, fresh of pie on Thanksgiving? Vanilla ice cream 🙂 I love ice cream and my favorite ice cream is mint chocolate chip from Baskin Robbins. …