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Showing posts with label thanksgiving. Show all posts
Showing posts with label thanksgiving. Show all posts
Tuesday, November 25, 2014
Thanksgiving Recipes
Happy Thanksgiving week everyone! I'm relaxing in South Florida this week with my in-laws, so I won't be cooking a Thanksgiving dinner. If you are looking for some last minute additions to your Thursday menu, scroll on down! I also have an entire section for your post-turkey day leftovers, in case you get sick of turkey sandwiches.
Monday, November 24, 2014
Thanksgiving 2014 - Perry's Ice Cream Pie
Thanksgiving week is upon us! I thought that instead of bombarding you with dozens of pumpkin/stuffing/turkey recipes this year, I would give you a single, delicious one. Inspired by my favorite hometown ice cream brand - Perry's Ice Cream!
I'm sure you've all been seeing images of the snowstorm that hit Buffalo, New York last week. Houses buried under five feet of snow, snow drifts up and over cars, highways closed, grocery stores cleared out, people building beer fridges out of the snow, etc, etc, etc. I'm proud to hail from that part of the world and I'm all too familiar with that type of weather. Don't worry about Buffalo. They generally dig out in a day and carry on with their business.
Even with all that snow, Perry's Ice Cream continued churning and making tasty flavors for their local fans. (I'm loving the looks of this chocolate cookies and cream they just created!) Each fall, Perry's comes out with a few limited edition flavors. This year I was lucky enough to receive two containers of their new Maple Cheesecake ice cream!
I promptly ate one of the containers. If you are in the WNY region, be sure to pick up a container of this stuff. The cheesecake flavor is really mild and disappears behind the maple. It's not just maple, there's ribbons of maple crunch running through the ice cream.
The second container was set aside for my "Friendsgiving" this past weekend. I decided that in addition to the traditional pumpkin pie, I would make an ice cream pie. It's an incredibly easy pie to make. Just put together your favorite cookie crust, I made the Momofuku Milk oatmeal cookie crust, and top it with the ice cream! Freeze until solid and serve with some whipped cream.
When given the two options of pumpkin pie and Maple cheesecake ice cream pie, what do you think my friends chose? I'll let the entire pumpkin pie in my fridge answer that question.
Not in a Perry's region? This ice cream pie would also be amazing with butter pecan or toffee-flavored ice creams. Just keep it simple and you'll have a tasty Thanksgiving dessert in no time!
I'm sure you've all been seeing images of the snowstorm that hit Buffalo, New York last week. Houses buried under five feet of snow, snow drifts up and over cars, highways closed, grocery stores cleared out, people building beer fridges out of the snow, etc, etc, etc. I'm proud to hail from that part of the world and I'm all too familiar with that type of weather. Don't worry about Buffalo. They generally dig out in a day and carry on with their business.
Even with all that snow, Perry's Ice Cream continued churning and making tasty flavors for their local fans. (I'm loving the looks of this chocolate cookies and cream they just created!) Each fall, Perry's comes out with a few limited edition flavors. This year I was lucky enough to receive two containers of their new Maple Cheesecake ice cream!
I promptly ate one of the containers. If you are in the WNY region, be sure to pick up a container of this stuff. The cheesecake flavor is really mild and disappears behind the maple. It's not just maple, there's ribbons of maple crunch running through the ice cream.
The second container was set aside for my "Friendsgiving" this past weekend. I decided that in addition to the traditional pumpkin pie, I would make an ice cream pie. It's an incredibly easy pie to make. Just put together your favorite cookie crust, I made the Momofuku Milk oatmeal cookie crust, and top it with the ice cream! Freeze until solid and serve with some whipped cream.
When given the two options of pumpkin pie and Maple cheesecake ice cream pie, what do you think my friends chose? I'll let the entire pumpkin pie in my fridge answer that question.
Not in a Perry's region? This ice cream pie would also be amazing with butter pecan or toffee-flavored ice creams. Just keep it simple and you'll have a tasty Thanksgiving dessert in no time!
Disclaimer: This post is not sponsored by Perry's Ice Cream. I am a member of their Inside Scoopers program and via this relationship they occasionally send me their new flavors. I receive no financial compensation for these posts and all opinions are my own. That being said, I've been eating Perry's Ice Cream since I was a little girl. It is awesome.
Wednesday, November 27, 2013
Curried Waffle Turkey Sandwiches
You're probably in your final preparations of tomorrow's thanksgiving meal. Personally, I made the big meal last week! That means that I have been feasting on leftover turkey and stuffing for a few days now. That's the big problem when you cook a full bird for just two people. We had lots and lots of leftover turkey. After two days of reliving the meal, with a plate full of turkey, stuffing and potatoes, the BF and I needed to change things up.
Monday, November 25, 2013
Cranberry-Orange Mallomars
Happy Thanksgiving week! I'm so ready for the holiday season. During my unemployed hours I've been preparing lots and lots of recipes for you! I'm most excited to share this first cookie recipe of the season with you. This cranberry-orange mallomar is sweet and tart and tastes just like christmas!
Thursday, November 21, 2013
French Silk Pie
It's apparently Pie Week around the internets. It's this week that everyone in finalizing their thanksgiving menus and dessert is the most important part. At least it's most important in my opinion! It's how you finish off the night and what puts that final nail in the coffin of your food coma.
Personally I love making pies at thanksgiving because it reminds me of my gram. When I was little, we always went over to grams house for thanksgiving dinner. We would walk in the door and the entire house would smell amazing. She had a turkey baking in the kitchen and lamb baking in the basement. Yes, she had a second oven in the basement. I'm not sure exactly how safe the whole situation was, but everyone got something they wanted for dinner.
As gram got older, we moved thanksgiving dinner to my aunts house. The aunts and uncles took over the majority of cooking but my gram still made all the desserts. Cherry pie, pumpkin pie and apple pie all made appearances after dinner. Gram was the dessert queen and made a fierce pie crust. Years later I discovered grams secret. Canned pie filling! My dad was so disillusioned. Gram was a definite housewife of the 1950's, she didn't meet a canned good she didn't like. But seriously, her pies were still awesome.
I did not inherit her pie dough making gene. I'm a huge fan of the cookie crust. Or the those rolled up pie crusts from the grocery store. Don't judge, they're yummy. For our early thanksgiving dinner this week, I prepared a chocolate chocolate chocolate French silk pie. It's rich. It's creamy. It's got to get out of my house before I eat the entire thing!
If you're looking for a little something different at your dessert table this year, whip up this pie. It's sure easy.
Two Years Ago: Sausage & Gorgonzola Mac'n'Cheese
Three Years Ago: Lemon Poppy Seed Muffins
For the Crumb
2/3 all-purpose flour
1 teaspoon cornstarch
1/2 cup granulated sugar
2/3 cup cocoa powder
1 teaspoon kosher salt
6 tablespoons butter, melted
Preheat oven to 300 ºF and line a baking sheet with parchment or a silpat. Combine solid ingredients with a whisk. Add butter and stir until everything is moistened and you form small crumbs.
Spread mixture on baking sheet. Bake for 10 minutes, stir around. Bake for another 10 minutes. Remove from the oven and let cool completely before making cookie crust.
For the crust
3/4 crumb recipe (260 g, 1 3/4 cup)
2 teaspoons granulated sugar
2 tablespoons butter, melted
Pulse chocolate crumbs in the food processor until finely ground, sandy. Transfer to a bowl and add remaining ingredients. Knead with your hands until everything can be put together into a ball.
Press dough into a pie pan, using your fingers and palms to flatten the pie crust and push up onto the sides of the pan. Cover with plastic wrap and place in the fridge to harden.
1 cup whipping cream
1 cup semisweet chocolate chips
1/3 cup butter
1/3 cup granulated sugar
2 beaten egg yolks
3 tablespoons whipping cream
Combine whipping cream, chocolate chips, butter and sugar in a small saucepan. Heat over medium-low heat until chocolate is melted. In a small bowl, beat egg yolks lightly. Slowly pour half of the chocolate mixture into the egg yolks, beating the entire time. Pour egg mixture back into the saucepan and stir. Cook over medium-low heat, stirring continuously, until the mixture begins to bubble and thickens slightly.
Add remaining 3 tablespoons whipping cream and stir to combine. Place saucepan in a bowl of ice water. Let cool for 20 minutes, stirring every 5 minutes or so. Transfer chocolate mixture to a large bowl and whip on high speed for for 4-5 minutes, or until lightened in color and slightly fluffy. Pour into prepared chocolate crust and place in the fridge to chill.
1/2 teaspoon powdered gelatin
1 tablespoon water
1 cup cold whipping cream
2 tablespoons granulated sugar
Pour water over gelatin and allow to bloom for 2 minutes. Microwave, 5 seconds at a time, until gelatin is liquefied.
Beat whipping cream on high speed until frothy. Add granulated sugar and continue beating on high for another minute. Add gelatin and whip on high until you achieve stiff peaks. Transfer to a piping bag with a large star tip, pipe big loopy designs on your pie.
As gram got older, we moved thanksgiving dinner to my aunts house. The aunts and uncles took over the majority of cooking but my gram still made all the desserts. Cherry pie, pumpkin pie and apple pie all made appearances after dinner. Gram was the dessert queen and made a fierce pie crust. Years later I discovered grams secret. Canned pie filling! My dad was so disillusioned. Gram was a definite housewife of the 1950's, she didn't meet a canned good she didn't like. But seriously, her pies were still awesome.
I did not inherit her pie dough making gene. I'm a huge fan of the cookie crust. Or the those rolled up pie crusts from the grocery store. Don't judge, they're yummy. For our early thanksgiving dinner this week, I prepared a chocolate chocolate chocolate French silk pie. It's rich. It's creamy. It's got to get out of my house before I eat the entire thing!
If you're looking for a little something different at your dessert table this year, whip up this pie. It's sure easy.
Two Years Ago: Sausage & Gorgonzola Mac'n'Cheese
Three Years Ago: Lemon Poppy Seed Muffins
French Silk Pie
A Wilde Original
Chocolate Crust
From Momofuku Milk
For the Crumb
2/3 all-purpose flour
1 teaspoon cornstarch
1/2 cup granulated sugar
2/3 cup cocoa powder
1 teaspoon kosher salt
6 tablespoons butter, melted
Preheat oven to 300 ºF and line a baking sheet with parchment or a silpat. Combine solid ingredients with a whisk. Add butter and stir until everything is moistened and you form small crumbs.
Spread mixture on baking sheet. Bake for 10 minutes, stir around. Bake for another 10 minutes. Remove from the oven and let cool completely before making cookie crust.
For the crust
3/4 crumb recipe (260 g, 1 3/4 cup)
2 teaspoons granulated sugar
2 tablespoons butter, melted
Pulse chocolate crumbs in the food processor until finely ground, sandy. Transfer to a bowl and add remaining ingredients. Knead with your hands until everything can be put together into a ball.
Press dough into a pie pan, using your fingers and palms to flatten the pie crust and push up onto the sides of the pan. Cover with plastic wrap and place in the fridge to harden.
French Silk Pie
Adapted from The Better Homes & Gardens Cookbook
1 cup whipping cream
1 cup semisweet chocolate chips
1/3 cup butter
1/3 cup granulated sugar
2 beaten egg yolks
3 tablespoons whipping cream
Combine whipping cream, chocolate chips, butter and sugar in a small saucepan. Heat over medium-low heat until chocolate is melted. In a small bowl, beat egg yolks lightly. Slowly pour half of the chocolate mixture into the egg yolks, beating the entire time. Pour egg mixture back into the saucepan and stir. Cook over medium-low heat, stirring continuously, until the mixture begins to bubble and thickens slightly.
Add remaining 3 tablespoons whipping cream and stir to combine. Place saucepan in a bowl of ice water. Let cool for 20 minutes, stirring every 5 minutes or so. Transfer chocolate mixture to a large bowl and whip on high speed for for 4-5 minutes, or until lightened in color and slightly fluffy. Pour into prepared chocolate crust and place in the fridge to chill.
Stabilized Whipped Cream
from several sources
1/2 teaspoon powdered gelatin
1 tablespoon water
1 cup cold whipping cream
2 tablespoons granulated sugar
Pour water over gelatin and allow to bloom for 2 minutes. Microwave, 5 seconds at a time, until gelatin is liquefied.
Beat whipping cream on high speed until frothy. Add granulated sugar and continue beating on high for another minute. Add gelatin and whip on high until you achieve stiff peaks. Transfer to a piping bag with a large star tip, pipe big loopy designs on your pie.
Wednesday, November 20, 2013
Thanksgiving Leftovers
We always make too much food for Thanksgiving dinner. Whether it be on purpose because we want that day after turkey sandwich, or by accident because Uncle Joe was a no show, there is always a little turkey hanging out in the fridge come black friday. The question is, what do you do with all that turkey after you're sick of eating turkey sandwiches?
Friday, November 1, 2013
Thanksgiving Kitchen Tools Giveaway!!!
Welcome to the Thanksgiving Kitchen Tools Giveaway! One lucky reader will win a bucket load of Thanksgiving kitchen tools.
Prize: $243 worth of kitchen goodies perfect for thanksgiving (items seen in image will be produced if available, otherwise equivalents will be substituted)
Sponsors: Holly’s Helpings, My San Francisco Kitchen, Wilde in the Kitchen, It Bakes Me Happy, Neighborfood, From Away, Becca Bakes, Crazy for Cookies and More, The eccentric Cook, High Heels and Grills, What’s Cooking with Ruthie
Rules: Use the Rafflecopter form to enter daily. Besides the mandatory email address entry, all other entries are optional. Holly’s Helpings is responsible for prize fulfillment. Giveaway ends 11/21 at midnight PST and is open to the US.
a Rafflecopter giveaway
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