Creamy Roasted Tomato-Balsamic Soup

I'm not normally someone who rejoices when Friday arrives, but I'm making an exception today. This has felt like the longest week ever, and am I ever glad it's over! Shane's off work too which makes it even better. We're heading out to run errands in a bit, including a stop at Trader Joe's, where I'm really hoping to find Candy Cane Joe-Joe's. They're one of my favorite holiday treats and sadly the last time I was there they were completely sold out. The chocolate covered version was available but I like the plain ones better. What's your favorite holiday find at TJ's? Any can't-miss items I need to know about??

The only downside to this little shopping expedition is that it's freeeezing out! I'm such a cold weather wimp these days. The cold never used to phase me much but in the past few years I just can't deal. I even went so far as to buy an electric blanket on a whim last week. We are loving it so much! It's not that big but we both huddle under it when we watch tv at night, it's my happy place :)



I'm also relying on soup (and lots of it) to help me deal with the seeming arrival of winter. I already have a tomato soup recipe I love, but I couldn't resist trying this new one because of the inclusion of balsamic vinegar. Tomatoes, onions and garlic are roasted in a mixture of balsamic vinegar, beef broth, brown sugar and soy sauce. The sugars in the veggies caramelize in the oven and the vinegar mixture reduces until it is thick and rich. It's all pureed with a little more beef broth and some half-and-half and you're ready to dig in! The soup has an amazing depth of flavor and the consistency was perfect - not too thick or thin.

This recipe couldn't be easier, and soup is the perfect comfort food for the long winter ahead - especially if you make grilled cheese to serve on the side. This probably goes without saying, but if you don't like balsamic vinegar this probably isn't for you. The flavor definitely comes through, which is a very good thing if you're as big a fan as I am!

Creamy Roasted Tomato-Balsamic Soup
from Cooking Light, October 2005

1 cup low-sodium beef broth, divided
1 tablespoon light brown sugar
3 tablespoons balsamic vinegar
1 tablespoon low-sodium soy sauce
1 cup coarsely chopped onion
5 garlic cloves, peeled
2 (28-oz) cans whole tomatoes, drained
3/4 cup half-and-half
heavy cream, basil and freshly ground black pepper (optional garnishes)

Preheat oven to 500 F. Spray a 13x9 baking pan with nonstick cooking spray (I used a metal pan since I wasn't sure if Pyrex or other glass containers were safe to use at such high temperatures.)

In a measuring cup, whisk together 1/2 cup of the beef broth, the brown sugar, vinegar and soy sauce. Add the onion, garlic and tomatoes to the prepared pan then pour the broth mixture over them. Roast for 45-50 minutes, or until the vegetables are lightly browned (the liquid will have reduced and should be thickened).

Transfer the mixture in the pan to a blender or food processor. Add the remaining 1/2 cup of beef broth and the half-and-half. Process until smooth. At this point, you can go in one of two directions - eat the soup as is, or strain through a fine mesh strainer to remove the solids so the soup will have a smoother consistency. I strained it but it's up to you :) Garnish with a drizzle of cream, chopped basil and freshly ground black pepper, if desired.

Mini M&M Pudding Cookies

Are you guys familiar with the expression "when it rains, it pours"? It's a pretty apt description of the way things have been going here over the past few weeks. Earlier this month, after holding out as long as we could, we caved and turned on our heat. Well, we tried to anyway - it decided it was only going to work intermittently. Luckily it was before the temperatures really started to drop so it didn't get too cold in here, and after a stressful week of dealing with repair issues, it's back up and running.

But the fun didn't end there. Within the past week both my laptop battery and our oven decided to die. Talk about a bad combination for a food blogger, right? :) I haven't dealt with the battery yet but just last night Shane and I did manage to fix the oven all on our own. Let me just say - the internet is a wonderful resource when it comes to DIY! From diagnosing the issue to finding the part we needed and watching videos on how to complete the repair, it was a total lifesaver. I'm giddy thinking about the money we saved not having to pay someone to do it for us!



By the time we finished the repair last night it was late and we were both starving. After a quick dinner, all I wanted to do was curl up under a blanket on the couch with a plate of cookies. These mini M&M pudding cookies specifically, and that's exactly what I did! When I made the recipe way back in October, I froze most of the dough and love pulling it out to make cookies on demand when the urge strikes.

I might be the last person to jump on the pudding cookies bandwagon here, but if not and you haven't tried them, I suggest you change that asap :) The cookie recipe is fairly basic but a package of instant pudding mix is thrown in along with the usual suspects and it makes these cookies soft and chewy like no other. They even stay soft for a few days after baking, they're the best! I much prefer M&M cookies over those made with chocolate chips so that's what I used here, but either would work.



Mini M&M Pudding Cookies
adapted from AllRecipes.com

{Note: Recently I've been able to find bags of mini M&M's in the candy aisle alongside the regular M&M's, but if you couldn't find them mini chocolate chips (or even regular ones) would be fine.}

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 (3.4 oz) package instant vanilla pudding mix
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 - 2 cups mini M&M's

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a medium bowl, whisk the flour, baking soda and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the pudding mix until combined and then add the eggs, one at a time, and the vanilla. With the mixer on low, gradually add the dry ingredients, beating just until combined. Use a rubber spatula to stir in the mini M&M's.

Using a small cookie scoop (mine measures about 1 1/2 inches across), portion the batter onto the prepared baking sheets, spacing the cookies about 2 inches apart. Bake for about 10 minutes (rotating the baking sheets halfway through) or until the edges of the cookies are set and light golden brown. Transfer the baking sheets to wire racks and let the cookies cool for a few minutes then remove the cookies to the wire rack to cool completely. Repeat with all of the dough.

Makes about 4 dozen

Spicy Honey-Brushed Chicken Thighs

Have you noticed that when it comes to poultry, almost everyone has a definite preference for either dark meat or light meat? Sitting around the table at Thanksgiving as people fill their plates, you'll hear the requests ring out. I'm pretty sure I've never heard anyone express complete indifference. Even if you'd gladly eat either the light or dark meat, you typically have a favorite.

For me, it's the dark meat. And it's not just limited to the turkey at Thanksgiving. Given the choice between white meat chicken breasts and dark meat thighs, I'd pick the thighs 9 out of 10 times. I like using white meat when I'm incorporating shredded chicken into another dish, but if the chicken stands alone, pass the dark meat please :) Chicken thighs are usually cheaper than breasts, which doesn't hurt either.



These spicy honey-brushed chicken thighs have actually been in our dinner rotation for years. I've been holding out on you guys! Truthfully, the only reason they haven't already appeared on the blog is because they're not exactly photogenic and I'm really annoyingly picky when it comes to pictures.

I'm super excited to share these with you today though because as weeknight meals go, it just doesn't get much better than this chicken. It's one of the fastest and easiest recipes you'll ever make - throw together a quick spice mixture to coat the thighs then broil them for about 12 minutes, brushing the chicken with a thick honey sauce in the last few minutes. The spices in the mix are warm and slightly spicy and so perfectly complemented by the sweet glaze. Tons of flavor from just a few ingredients, I love this kind of dish! Throw together a quick salad while the chicken cooks and dinner is literally on the table in 20 minutes.

Spicy Honey-Brushed Chicken Thighs
from Cooking Light, March 2007

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon crushed red pepper
6-8 boneless, skinless chicken thighs
6 tablespoons honey
2 teaspoons cider vinegar

Preheat your broiler, and place an oven rack about 6 inches below it. Set a wire rack inside of a rimmed baking sheet (lined with foil for easier clean-up if you want). Spray the rack with nonstick cooking spray.

In a large bowl, stir together the garlic powder, chili powder, salt, cumin, paprika, and crushed red pepper. Add the chicken thighs and toss to coat them with the spice mixture. Transfer the chicken to the wire rack.

Broil the chicken for 5 minutes on the first side, then flip over and broil for 5 more minutes on the second side. Brush one side of the chicken with half of the honey mixture and broil for 1 minute, then flip the chicken and brush the other side with the remaining honey mixture. Return to the oven and broil for 1 more minute (or until chicken is cooked through).

Baked Cider Doughnuts with Maple Glaze

Last Friday while we were out shopping, we stopped into a Dunkin Donuts for the first time in probably 5+ years. Neither of us drink coffee so we almost never visit coffee shops, but I was craving a maple frosted doughnut like you wouldn't believe. And it was just as good as I remember.

I confess, I kind of have a thing for store-bought doughnuts. Those chocolate covered doughnuts from Entenmanns are my kryptonite! I only allow myself to buy them once or twice a year, and I savor every last bite. We had a professor in law school who occasionally brought Krispy Kreme doughnuts in to make our 8 am property class a little more bearable. That was pretty awesome too :) At the end of the day homemade is usually best, but I'm not above taking shortcuts when it comes to doughnuts!



Remember the boiled cider I posted a few weeks ago? Did you guys try it? If so, you're in luck because you probably have everything you need to make these cider doughnuts right now. And if not, no worries - you can still make the cider today to incorporate in this recipe and then use the leftovers to whip up a batch of caramels for a friend this holiday season. Win-win!

Like most baked doughnuts, these come together pretty quickly - definitely doable even on the laziest of weekend mornings. They emerged from the oven light and fluffy, with just enough apple flavor. I threw together a quick maple glaze to top the doughnuts as I'm still obsessed with all things maple, but I think a cinnamon-sugar coating would be nice as well. Apple season may be ending, but we can enjoy cider doughnuts all winter long!



Baked Cider Doughnuts with Maple Glaze
donuts from King Arthur Flour, glaze from Tracey's Culinary Adventures

{Note: if you don't have boiled cider, you can substitute thawed frozen apple juice concentrate but the apple flavor won't be as strong. If you use the apple juice concentrate, add 1 teaspoon of lemon juice as well.}

Doughnuts
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
2 tablespoons unsalted butter, at room temperature
2 tablespoons canola oil
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 tablespoons boiled cider
1 large egg, at room temperature
1/2 cup milk, at room temperature

Glaze
1 tablespoon maple syrup
1 tablespoon milk
1/2 teaspoon vanilla
3/4 cup confectioners' sugar

Preheat oven to 400 F. Spray a doughnut pan with nonstick cooking spray.

Whisk the flour, baking powder, and baking soda together in a medium bowl. Combine the butter, oil, sugar, salt, cinnamon and nutmeg in the bowl of a stand mixer fitted with the paddle attachment and beat until well combined. Mix in the boiled cider and then the egg, stopping to scrape down the sides of the bowl once, and beating until completely incorporated and the batter is uniform. Alternately add the dry ingredients in 3 additions and the milk in 2, starting and ending with the dry ingredients.

Transfer the batter to a resealable plastic bag and snip off one corner. Pipe the batter evenly into the 6 wells of the pan, filling each about 2/3-3/4 full. Bake the donuts for about 10 minutes, or until they're golden brown, and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the donuts to cool for just a minute or two then flip them out onto the rack.

To make the glaze: Combine all of the ingredients in a medium bowl and whisk until well combined. If desired, you can adjust the consistency (thicken by adding more sugar or thin by adding more milk). When the doughnuts have cooled, one at a time, dip one side into the glaze. Allow the excess to drip off then flip over so the glaze side is up, and place on a wire rack set over a baking sheet (to catch the drips). Top with sprinkles if desired. Allow the glaze to set then serve.

Makes 6 doughnuts

Tortellini With Pumpkin Alfredo Sauce

Mondays are always tough, but the Monday after a long holiday weekend is especially brutal. It usually takes me half the day just to get past that vacation mentality and refocus on the task at hand. I know you can relate :)

Even if today is nowhere near as productive as I'd like it to be, I'll take some comfort in knowing that we put a serious dent in our to-do list this weekend. Long overdue home improvement projects tackled, Christmas shopping started, multiple birthdays celebrated, and a Breaking Bad marathon to cap it off. Oh, and we demolished the leftovers - not a single piece of turkey to be found in the house. Not bad, not bad at all.



Aside from popping the aforementioned leftovers in the microwave and whipping up some chocolate chip pancakes on Sunday morning, I spent almost no time in the kitchen the past few days. If my Instagram feed is any indication, I may have been the only one! So many of my friends seemed to use the time to get a jump start on their holiday baking, but with a whole week left until December arrives, I'm still not quite ready to go there yet.

Instead, I bought tortellini to make this pumpkin alfredo sauce just one more time this week. I hope you still have a can of pumpkin stashed away in your pantry because this is a can't-miss recipe! I was a little hesitant the first time I made it having never really used pumpkin in a savory dish before, but after a cautious first bite, I couldn't get enough. The thick and creamy alfredo sauce was a gorgeous orange color and though I could taste the pumpkin, it wasn't overwhelming. I've become fond of substituting Gruyère for the Parmesan the recipe originally called for - its earthiness really plays well. Ready in 20 minutes or less, this is a quick and easy weeknight dinner idea and I think we can all use a few more of those, especially as the busy holiday season approaches!

Tortellini With Pumpkin Alfredo Sauce
adapted from Food Network Magazine, October 2012

2 (9 oz) packages cheese tortellini
1 tablespoon unsalted butter
1 small shallot, finely chopped
1/2 cup pumpkin puree
Pinch of freshly grated nutmeg
1 1/4 cups heavy cream
1/4 cup grated Gruyère cheese, plus more for topping
chopped fresh parsley, to garnish

Cook the tortellini in a large pot of boiling salted water according to the package directions. Reserve 1/2 cup of the pasta cooking water before draining the pasta.

Meanwhile, add the butter to a large skillet set over medium heat. Let the butter melt, then add the shallot and cook, stirring frequently, until softened, about 2-3 minutes. Stir in the pumpkin puree and nutmeg, cooking for about 1 minute, or until the moisture in the pumpkin has cooked off. Add the heavy cream and stir to incorporate, then bring the mixture to a low boil. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce has thickened slightly, about 5 minutes. Add the cheese and stir until melted and well combined - the sauce should be thick. Season to taste with salt and pepper.

Add the tortellini to the sauce, stirring to coat. If desired, you can thin the alfredo sauce with the reserved cooking water. (The water also helps loosen things up if you let the pasta sit too long before serving.) Top individual bowls of the pasta with more cheese and the parsley before serving.

Serves 4

Leftover Turkey and Gruyère Panini

Hope you all had a wonderful Thanksgiving holiday with family and friends! We stuffed ourselves like you can only do on Thanksgiving :) It isn't Thanksgiving without football (at least in my book), and watching the Patriots beat the Jets later that night was the perfect way to cap off a pretty fantastic day.

Did you guys brave Black Friday? We didn't get up in the middle of the night to fight the crowds but did go out the next morning and still managed to snag a few good deals and get a jump start on our Christmas shopping. We're actually going on vacation next month (more on that in a few days) so December is going to be even more busy than usual this year. I just might have to put aside my procrastinating ways if I hope to maintain my sanity...



Before we left my mom's house on Thursday, we packed up a big container of food to bring home with us, and maybe it's just me, but I cannot get enough of Thanksgiving leftovers. Reheated in the microwave, I find them nearly as enjoyable as they were the first time around. And after a busy week of cooking and baking, it's kind of nice to have a few days where you can keep things simple.

That's not to say we haven't been repurposing some of our leftovers because we definitely have. This sandwich has quickly become one of my favorites! Leftover turkey and cranberry sauce are combined with Gruyère cheese, a little Dijon mustard and some orange marmalade for an out-of-this-world-good combo. The panini is tangy, sweet, and cheesy - guaranteed to excite even the leftover haters :) I baked a loaf of pumpkin yeast bread recently and used it to make these sandwiches but it'd be equally as good with whatever bread you have hanging around in your house.

Leftover Turkey and Gruyère Panini
adapted from The Pioneer Woman and Annie's Eats

{Note: Obviously if you have a panini press, you can use it. I don't, and find a grill pan and a heavy skillet work just as well and those are the instructions I'm including below.}

4 slices pumpkin yeast bread (or whatever you have around)
2 tablespoons unsalted butter, softened
1 tablespoon orange marmalade
1 tablespoon Dijon mustard
3/4-1 cup shredded turkey
1/4 cup cranberry sauce
4 thick slices Gruyère cheese

Spread one side of each slice of bread with some of the softened butter. Lay the slices of bread on your work surface, butter side down. Spread the orange marmalade and Dijon mustard evenly among all 4 slices of bread. Top two of the slices of bread with the turkey and then the cranberry sauce. Finally, lay the slices of cheese over the cranberry sauce. Top the sandwiches with the remaining two slices of bread (marmalade/Dijon side down).

Set a grill pan over medium heat. Place the sandwiches on the preheated pan. Top with a large skillet and place one or two heavy cans in the pan to weigh it down (you can put a piece of foil or parchment between the sandwich and the pan, if desired). Cook the sandwiches until golden brown on the first side, then flip to the second side, replacing the skillet and cans. Continue cooking until golden brown on the second side (the cooking process went quickly for me - maybe 3 minutes total).

Makes 2 sandwiches

Sparkling Sugared Cranberries

I'm going to guess that most of your already have your Thanksgiving menus planned and will be spending today in the kitchen, maybe prepping a few side dishes and baking pies so tomorrow isn't quite as crazy? Even though I'm not hosting, I'll be in the kitchen today too. We're heading to my mom's house for Thanksgiving and I've volunteered to bring a few desserts. There just won't be enough people to justify the 7 or 8 desserts I originally had on my to-do list, so, after much debate, I've narrowed it down to 2 I'm really excited about. They're both new-to-me, so with any luck they'll turn out well and I'll share them with you soon!

Today I thought it'd be fun to talk about these sparkling sugared cranberries which are a totally doable last minute holiday project (as if you needed anything else on your plate, I know)... But hear me out.



The awesome thing about these sugared cranberries is that they're a two-for-one deal. You could easily use the cranberries in a decorative manner. They'd be a gorgeous, unexpected garnish on any number of desserts (cheesecake comes to mind immediately), in a cocktail or even on your turkey platter. Or more simply, throw them in pretty bowls and they make your table look extra special.

But above and beyond the decorative value, the sugared cranberries are a completely addictive little snack! I remember Shane's cousin made these around Christmas a few years ago and I was too afraid to try them, thinking they'd be super tart. I was more courageous this time and it turns out I couldn't have been more wrong. Because they're soaked in simple syrup and coated in sugar, the cranberries are the perfect mix of tart and sweet. They retain a little bite/crunch on the outside and inside they're incredibly juicy. I know this post is last minute, so maybe you won't have time to make them for tomorrow, but keep in mind they'd be perfect around Christmas too!

One quick note: For anyone who's curious, I made the sugared mint leaves using this recipe. I tried making the cranberries that way too, but the results were much better with the recipe below.

Sparkling Sugared Cranberries
from Cooking Light, December 2003

{Note: if you don't have superfine sugar, you can make your own by pulsing granulated sugar in your food processor until very fine. Just don't take it too far or you'll wind up with confectioners' sugar!}

2 cups granulated sugar
2 cups water
2 cups fresh cranberries
3/4 cup superfine sugar

Add the granulated sugar and water to a medium saucepan set over low heat. Cook, stirring the mixture frequently, until the sugar dissolves. Bring the syrup to a simmer (do not let it boil - the cranberries will burst if it's too hot!) then remove the pan from the heat. Add the cranberries and stir to coat. Transfer the mixture to a large bowl then cover and refrigerate for 8 hours.

Drain the cranberries in a colander (if you want, you can reserve the liquid and use it in cocktails this holiday season!). Add the superfine sugar to a shallow dish, like a pie plate. A few at a time, add the cranberries and roll to coat with a thin layer of sugar. If the sugar clumps at all, you can scrape it off and roll again - there should still be enough liquid clinging to the cranberries for the sugar to adhere. Transfer the sugared cranberries to a baking sheet (as you add more, keep them in a single layer). Repeat until all cranberries have been rolled in the sugar.

Allow to dry at room temperature for 1 hour. You can store the sugared cranberries in an airtight container for up to a week.

Turkey Cranchiladas

Shane and I have become completely addicted to the tv show Breaking Bad over the course of the last few months. We're super duper late to jump on the bandwagon here, but we are just loving it! Have you guys seen it? It's about a mild-mannered chemistry teacher who is diagnosed with inoperable cancer and, with the goal of providing for his family before he dies, begins making and selling meth with a former student. It's really dark, and the more we watch, the darker it gets.

We've been catching up on Netflix and are almost through season 3. With winter on the horizon, we'll be stuck inside more and shouldn't have any problem getting up to speed so we can watch live when the series concludes next summer. If you're looking for a new show to get hooked on, I can't recommend it highly enough!



If I could offer one more recommendation today, it'd be this - when you're trying to figure out what to do with your leftover turkey later this week, keep these turkey cranchiladas in mind :) They were such a surprise hit here I can't even begin to tell you. I know the combination of ingredients sounds a little odd - even as a lover of cranberry sauce, I was somewhat skeptical about putting it in a Mexican dish. It really does work though! The cranberry sauce is subtle, adding just a little of its sweet-tart freshness to the dish.

I wasn't sure I'd be able to convince Shane to eat these enchiladas since he doesn't do cranberry sauce. I baked two portions, and to play it safe on his, I only included the cranberry sauce in the filling, skipping it in the sauce poured over the top of the enchiladas before baking. I didn't attempt to hide it - he knew there was cranberry sauce in the filling, but he tried the enchiladas and wound up enjoying them so much he went back for seconds! Just a little hint to keep in mind if you're looking to tone down the cranberry angle just a bit.



If we're lucky enough to snag some leftovers after Thursday's meal, these turkey cranchiladas will absolutely be on the menu again! And it's likely we'll be sitting in front of the tv watching Breaking Bad while we eat them :)

Turkey Cranchiladas
adapted from Pink Parsley and Better Homes and Gardens

{Note: The original recipe also included a can of black beans, but I left them out given what happened the last time I served black beans to Shane.}

2 1/2 cups shredded turkey
2 cups whole-berry cranberry sauce (canned is fine)
1 1/2 cups salsa (I used salsa verde)
1 1/2 cups shredded Pepperjack cheese
1/2 cup sour cream
2 scallions, chopped
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
10-12 (6-inch) flour tortillas
1 teaspoon hot sauce

Preheat oven to 350 F. Spray a 13x9-inch baking dish with nonstick cooking spray.

Add the turkey, 1 cup of the cranberry sauce, 1/2 cup of the salsa, 3/4 cup of the cheese, the sour cream, scallions, parsley, cumin, salt, and pepper to a large bowl. Stir to combine.

Place a scant 1/3 cup of the filling onto the lower third of one of the tortillas, and roll tightly. Place seam side-down in the prepared baking dish. Repeat with the remaining tortillas and filling.

Combine the remaining cranberry sauce, remaining salsa, and the hot sauce in a bowl. Pour this sauce over the enchiladas then cover the baking dish with aluminum foil. Bake for 45 minutes, then remove the foil and top the enchiladas with the remaining cheese. Bake for another 5-10 minutes, or until the cheese has melted. Garnish the enchiladas with additional scallions and parsley before serving.

50 Recipes for Thanksgiving

The countdown to Thanksgiving is on, T-minus 3 days; it completely snuck up on me this year! It seems a little earlier than usual too, so that might have something to do with it. Regardless, I'm not ready yet. How are your plans coming along?

I've never actually hosted Thanksgiving at my house, but one thing I know for sure is that if I did I'd still be putting together my menu at the last minute. I'm a procrastinator, it's just what I do :) In case any of you are like me and still looking for ideas, I figured I'd round-up some of my favorite Thanksgiving recipes in one place for you today. Even if your menu is already set, maybe something will catch your eye and you'll make room for one more dish? I've got breakfast ideas, as well as appetizers, side dishes and breads and, of course, dessert!

Tomorrow we're going to shift gears and move on to recipes that'll help you use up your leftovers after Thanksgiving, but until then, hope this helps get those menus finished!



Breakfast
Apple Fritter Muffins
Asparagus and Gruyere Frittata
Bacon Leek and Cheddar Mini Quiches
Cinnamon Eggnog Scones
Cinnamon Swirl Cream Biscuits
Cinnamon Swirl Pumpkin Yeast Bread
Homemade Turkey Breakfast Sausage
Pumpkin-Cinnamon Streusel Buns
Pumpkin Streusel Coffee Cake
Ultimate Cinnamon Buns



Appetizers
Bacon-Jalapeño Cheese Ball
Baked Mini Crab Cakes
Cheez-It-ish Crackers
Spinach Gruyere Puff Pastry Pinwheels
Stuffed Mushrooms





Side Dishes/Bread
Bacon and Brown Sugar-Topped Sweet Potato Casserole
Balsamic Roasted Brussels Sprouts
Brussels Sprouts Hash with Caramelized Shallots and Bacon
Cauliflower Gratin
Cauliflower Mashed Potatoes
Cheesy Potato Gratin
Cloverleaf Rolls
Cornbread and Sausage Stuffing
Cranberry-Nut Rolls
Duchess Potatoes
From Scratch Green Bean Casserole
Maple-Glazed Acorn Squash
Maple-Braised Butternut Squash with Fresh Thyme
Orange Buttermilk Dinner Rolls
Roasted Balsamic Sweet Potatoes
Scalloped Hasselbeck Potatoes



Dessert
Apple Cinnamon Buttermilk Cake
Apple-Cranberry Pie
Apple-Cream Cheese Bundt Cake
Apple Pie Cookies
Apple Pie Ice Cream
Brown Butter Cranberry Streusel Shortbread Bars
Brown Butter Pumpkin Cupcakes with Caramel Cream Cheese Frosting
Caramel Apple Cheesecake Bars with Streusel Topping
Chocolate Pecan Pie
Fresh Pear Pie with Dried Cranberries and Brown Sugar Streusel
Not-Just-For-Thanksgiving Cranberry Shortbread Cake
Oreo Turkeys
Pumpkin Pie Ice Cream
Pumpkin Pie with Brown Sugar-Walnut Topping
Pumpkin Cheesecake Brownies
Pumpkin Swirl Mini Cheesecakes
Pumpkin Roll
Pumpkin Spice Bundt Cake with Bourbon Cream Cheese Glaze
Pumpkin Whoopie Pies

Brussels Sprout Hash with Caramelized Shallots and Bacon

Prior to making this recipe, out of pure curiosity, I took an informal poll on Facebook to see where everyone stood on brussels sprouts. I always think of brussels sprouts as a veggie that elicits strong reactions from people one way or the other, and wow did the responses support that theory! I've never had so many people chime in on anything I've posted on Facebook. Perhaps even more surprising? The responses were so overwhelmingly positive - you guys love brussels sprouts!

I don't know why that was such a shock to me. Maybe it's because I spent 90% of my life thinking they were gross :) I only really learned to enjoy them a few years ago, but they've quickly become a favorite. Though I will confess I still find them pretty unappealing when they're raw - something about the odor just puts me off completely...



If you're still on the fence about brussels sprouts or think you don't like them, I highly recommend giving this hash a shot. My go-to method for cooking my sprouts is roasting, but it turns out they're also really good if sautéed too, as they are in this recipe. It probably doesn't hurt that they're sautéed in the fat that's rendered after you crisp up some bacon :) The final component in this dish is caramelized shallots which are glazed with a little sugar and some cider vinegar - the glazes makes them out of this world addictive, especially for an onion lover like me. I actually turned this hash into my lunch for several days, but I also think it would be a fantastic side dish this holiday season!

PS - In case you're a last minute planner like me, I'll be back with a second post later today rounding up some of my favorite Thanksgiving recipes.

Brussels Sprout Hash with Caramelized Shallots and Bacon
adapted from The Galley Gourmet and Bon Appetit, November 2007 (via Epicurious)

3 Tablespoons unsalted butter, divided
1/2 pound shallots, thinly sliced
2 tablespoons apple cider vinegar
4 teaspoons granulated sugar
1 Tablespoon extra-virgin olive oil
4 slices bacon, cut into 1/2-inch pieces
1 1/2 pound Brussels sprouts, trimmed and cut into 1/8-inch thick slices
1 cup low-sodium chicken broth

Add 2 tablespoons of the butter to a medium skillet set over medium heat. When it has melted, add the shallot along with a pinch each of kosher salt and pepper. Cook, stirring occasionally, until the shallots have softened and are golden, about 10 minutes. Add the vinegar and the sugar to the pan and continue cooking until the shallots are glazed and brown, about 5 minutes. Remove the pan from the heat.

Add the bacon to a large skillet set over medium heat. Cook, stirring occasionally, until the bacon is crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Drain the bacon fat from the pan, reserving just 2 tablespoons (leave them in the pan). Add the brussels sprouts and a pinch each of salt and pepper to the reserved bacon fat in the pan and cook, stirring frequently, until they are browned around the edges, about 5-7 minutes. Add the chicken broth and the remaining tablespoon of butter and continue cooking for about 3-4 more minutes, or until most of the liquid has evaporated and the brussels sprouts are tender. Stir in the shallots and bacon. Season to taste with salt and pepper before serving.

Pumpkin Pie with Brown Sugar-Walnut Topping

Yesterday was our annual Thanksgiving dinner with our friends - Friendsgiving as it's been dubbed by some. I've lost count of how many years we've all been getting together and enjoying this meal but it's got to be at least six or seven now, which is so unbelievable to me! It's a potluck style meal and every year there are at least 20 of us in attendance (I think it was closer to 25 this year). Turkey, mashed potatoes, stuffing, tons of veggies, mac & cheese, pies, cupcakes - you name it, it's probably on the table at Friendsgiving.

The first few years we attended Shane and I were on mashed potato duty, mostly because that's about all we knew how to cook at the time :) As we've gotten more comfortable in the kitchen over the years, we've branched out and done appetizers, stuffing, side dishes and tons of desserts. This year we shared this bacon-jalapeño cheese ball, a sweet potato casserole (it was good, but needs some tweaks before I blog it) and also this pumpkin pie with brown-sugar walnut topping.



I've never actually made your basic pumpkin pie if you can believe it. There have been some variations on the theme in years past, but I guess plain pumpkin pie always just seems a little boring to me. I know it's a favorite of many others though, so I tried not to stray too far when looking for a recipe. This one is fun because at its base it's traditional but then a brown sugar-walnut topping is added to jazz things up just a little bit. It does make the pie pretty brown and blah in appearance (at least until you cut into it) but no biggie. The pie is creamy and rich and the sweet and salty nutty topping is the perfect complement. This is a fairly sweet dessert, which is never a bad thing in my book, but you could probably reduce the sugar in the filling slightly if you were averse to such things :)



Pumpkin Pie with Brown Sugar-Walnut Topping
from Bon Appetit, November 2009 (via Epicurious)

Topping
1/2 cup walnut pieces
1/4 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch of salt

1 9-inch pie crust (I used this one)

Filling
1 cup packed light brown sugar
2 large eggs, at room temperature
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree
1 cup heavy whipping cream, at room temperature

To make the topping: Add the walnuts, brown sugar, cinnamon, and salt to the bowl of your food processor. Pulse until the mixture is crumbly - I left some pieces of walnut a little bigger, but you could pulse until they were very fine. (You can make the topping a day ahead of time, just store in an airtight container at room temperature.)

Preheat oven to 350 F with a rack in the bottom third of the oven. Roll the dough into about a 12-inch round. Transfer to the pie plate. Trim away the excess then fold the edges under and crimp them. Place the crust in the freezer for 20 minutes.

Spray a sheet of aluminum foil with nonstick cooking spray then use it (sprayed side down) to line the crust. Fill with dried beans or pie weights. Bake for about 20 minutes, or until the crust is set. Remove the pie weights and the foil carefully then return the crust to the oven and bake for about 10-15 minutes, or until the edges are golden brown. (If bubbles form, just use the back of a spoon to gently press them down.) Transfer the pie plate to a wire rack and allow the crust to cool.

To make the filling: In a large bowl, whisk the brown sugar, eggs, salt, cinnamon, ginger, and cloves together until well combined - make sure there are no brown sugar lumps. Add the pumpkin puree and heavy cream and whisk until incorporated.

Pour the filling into the crust and transfer the pie to the oven. Bake for 40-45 minutes, or until the filling is firm (it will still jiggle, but if you touch it, it shouldn't be wet). Remove the pie from the oven and reduce the oven temperature to 325 F. Sprinkle the topping evenly over the surface then return to the oven. Bake for an addition 15-20 minutes, or until an instant-read thermometer inserted in the center registers 175 F. Transfer the pie to a wire rack and allow to cool completely.

(You can make the day 1 day ahead of time. Cover and refrigerate overnight, removing about 1 hour before you intend to serve.)

Cheesy Potato Gratin

Can we just get the obvious out of the way first? These potatoes? Not likely to win any awards for most beautiful dish. When food is this cheesy and comforting though, it's hard to hate it for being ugly :)

We're a week early, but it's already felt like Thanksgiving for quite a few days in our house. I cooked a turkey earlier in the week and have been trying out a few side dishes too. It's been a feast every night! Well, for me anyway - Shane's not into sweet potatoes or veggies, so I knew I wanted to make a potato dish he'd like as well but with so many options, it was tough to narrow down. Mashed potatoes are traditional at our Thanksgiving table, so I took this opportunity to try something a little different with this gratin.

I often avoid gratins because they usually require thinly slicing a bunch of potatoes and then layering them. I'm not always opposed to labor intensive/time-consuming dishes, but when it comes to potatoes, I don't find it necessary. This cheesy potato gratin eliminates that fussiness though! The potatoes are cut into chunks and first simmered in a creamy sauce made with my absolute favorite cheese, Gruyère. Then Parmesan cheese is sprinkled over the top and the whole thing is baked until the cheese has browned and the potatoes are tender. This gratin is the very essence of comfort food. Oh, and did I mention it's all made entirely in one pan too? Definitely a winner all around, and a great side dish for Thanksgiving if you're looking to switch things up!

Cheesy Potato Gratin
from Williams-Sonoma

1 tablespoon unsalted butter
1 shallot, finely chopped
2 tablespoons all-purpose flour
1/2 cup low-sodium chicken broth
1/2 cup heavy cream
1 cup grated Gruyère cheese
1 teaspoon chopped fresh thyme
3 lb Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
1/2 cup grated Parmigiano-Reggiano cheese

Preheat oven to 375 F.

Add the butter to a 10-inch nonstick pan set over medium heat. When the butter is melted and hot, add the shallot and cook, stirring occasionally, until it has softened, about 4 minutes. Sprinkle the flour over the shallot and, stirring constantly, cook for 1-2 minutes. Gradually mix in the chicken broth and heavy cream, then add the Gruyère and thyme and continue stirring until the cheese has melted and the sauce is smooth, about 1-2 minutes. Season the sauce to taste with salt and pepper. Add the potatoes, stirring to coat them with the sauce (it may be a tight squeeze in the pan, but they'll shrink a bit as they cook). Cover the pan and cook for 15 minutes (still on medium heat).

Uncover the pan and give the potatoes a quick stir then sprinkle the Parmigiano-Reggiano cheese over the top of them. Transfer the pan to the oven (uncovered) and bake for 30-35 minutes, or until the cheese on top has browned and the sauce is bubbling around the edges. Let rest for 5 minutes before serving.

Sweet Potato Pie Cupcakes with Marshmallow Frosting

When I think of Thanksgiving desserts, I think of pies. Apple, pumpkin, butternut squash, pecan, pear and cranberry versions...the list goes on and on. The thing is, despite all of the baking I do, pies just aren't a favorite. Let me clarify - I love eating them, but making them? Not so much. And I have no reasonable explanation for it. They're not any more time consuming or fussy than so many of the other treats I bake. It took me forever to successfully learn to make pie dough so maybe it stems back to that? Regardless, I'm more than willing to leave the pie making to others when it comes to the dessert table at Thanksgiving!

But cupcakes, those are another story entirely. There's almost nothing I'd rather bake than cupcakes. So, why not take the flavors of a popular Thanksgiving pie and serve them in cupcake form? Plus, with cupcakes, you get frosting too so I say that makes them even better than pie :)



These sweet potato pie cupcakes have a few components, but don't be put off by that. They really do come together pretty easily, you won't even need a mixer until you get to the frosting. Every pie needs a crust, so at the base of the cupcakes is a graham cracker crust. Atop the crust is a light, fluffy sweet potato cupcake. It's full of all the good things - brown sugar, butter, cinnamon, nutmeg and, of course, sweet potatoes! And finally on top you'll find a sweet, billowy marshmallow frosting that's toasted to golden brown perfection. I fretted over whether to toast the frosting or not. Truthfully, I'm not sure I've ever had sweet potato pie so I have no idea if a toasted marshmallow topping is traditional, but toasted marshmallows always beat plain for me so that's what I went with.

On a related note, there are now about 8 desserts (these cupcakes included) that I want to bring to Thanksgiving dinner. I think we should spread Thanksgiving over three days so I don't have to narrow it down!

Sweet Potato Pie Cupcakes with Marshmallow Frosting
cupcakes from How Sweet It Is, frosting adapted from Martha Stewart

Graham Cracker Crust
2 tablespoons unsalted butter, melted
1/2 cup graham cracker crumbs (from about 3 full-size crackers)
1/2 teaspoon granulated sugar
pinch salt

Cupcakes
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 1/3 cups loosely packed light brown sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
1/2 cup unsalted butter, melted and cooled slightly
6 oz cooked, mashed sweet potato
1/2 cup milk, at room temperature (I used whole)

Marshmallow Frosting
4 large egg whites
1 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoons vanilla extract

Preheat oven to 350 F. Line a cupcake tin with paper liners.

Combine the melted butter, graham cracker crumbs, sugar, and salt in a bowl. Use a fork to stir together until evenly moistened. Add a heaping 1/2 tablespoon of the graham cracker mixture to each well of the cupcake pan. Use a shot glass to press the crumbs into an even layer in the bottom of each well.

Whisk the flour, baking soda, cinnamon, nutmeg, and salt together in a medium bowl. In a large bowl, whisk the brown sugar and egg together until well combined and smooth. Add the vanilla extract and melted butter, whisking until incorporated. Stir in the sweet potato until evenly distributed (the batter probably won't be completely smooth). Add half of the flour mixture, followed by the milk then the remaining flour mixture, whisking just until combined.

Divide the batter evenly among the wells of the cupcake pan, filling each about 3/4-full. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack, and allow the cupcakes to cool for 5 minutes, then remove them from the pans to the rack to cool completely.

To make the frosting: Add the egg whites, sugar, and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Set the bowl over a pan of simmering water. Heat, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch. Attach the bowl to the mixer. Starting on low and increasing the speed to heat, beat the mixture for 5-7 minutes, or until you achieve stiff, glossy peaks. Beat in the vanilla.

Transfer the frosting to a large pastry bag fitted with a decorative tip. Pipe frosting into a swirl on each cupcake. Use a kitchen torch to lightly toast the frosting (be careful not to set the liners on fire!).

Makes 12 cupcakes

From Scratch Green Bean Casserole

I'm not sure I've ever had green bean casserole prior to making my own this week. Much like sweet potato casserole, green bean casserole has just never been a part of our Thanksgiving tradition. If I have tried this dish, I certainly don't remember it but I can almost guarantee you it involved a can of cream of mushroom soup. Maybe even canned green beans? Who knows. But I figured if I was going to do it, I'd do it entirely from scratch: fresh green beans, a creamy mushroom sauce and fried shallot rings!

Green beans have always been one of my favorite veggies. As I sat in front of the tv prepping them for this recipe I had flashbacks to summer days at my grandparents' house doing the same with freshly picked beans from my grandfather's garden. The good memories made the prep a little less tedious :)



With the green beans ready to go, the rest of the recipe actually moved pretty quickly. This is another great side dish that can be assembled in advance and refrigerated until you're ready to bake, freeing up some time on Thanksgiving morning (or whenever you choose to make it). I expected to like this casserole and I really did, it was flavorful and fresh. The fried shallots were the perfect finishing touch, so crisp! I'm lucky I had enough left to top the casserole after all the samples I snuck... And though I know a lot of people shy away from frying, you can do this in just a small amount of oil to make it less scary. Totally worth the effort, I promise! Though if you'd rather not, you could definitely substitute the canned version and I'm sure it'd still be great.

This weekend is our Thanksgiving celebration with our friends, and if someone hadn't already volunteered to bring green beans I would definitely be sharing this dish! There's always next year I guess :)

From Scratch Green Bean Casserole
adapted from Williams-Sonoma (via Annie's Eats)

Casserole
1 1/4 lb green beans, ends trimmed and cut in half
2 tablespoons unsalted butter
10 oz button mushrooms, sliced
3 tablespoons minced shallots
3 tablespoons all-purpose flour
1 cup half-and-half
1 cup low-sodium chicken broth
2 teaspoons low-sodium soy sauce

Topping
Canola or vegetable oil, for frying
2 shallots, thinly sliced
1/2 cup all-purpose flour

Preheat the oven to 350 F. Spray a 2-quart baking dish with nonstick cooking spray.

Place the green beans in a large sauté pan and cover with a few inches of water. Set the pan over medium-high heat and bring to a simmer. Cover and cook for about 4-6 minutes, or until the beans are tender but still crisp. Drain in a colander and rinse the beans with cold water.

Using the same sauté pan, place over medium-high heat and add the butter. Allow to melt, then add the mushrooms and a pinch of salt and cook, stirring occasionally, for about 5 minutes, or until the mushrooms have released their liquid. Stir in the shallots and cook for 2 minutes, or until softened. Sprinkle the flour over the mushroom mixture and cook for 1-2 minutes, stirring frequently. Add the half-and-half, chicken broth and soy sauce and stir to incorporate (you can also use a wooden spoon to scrape the bottom of the pan if you have brown bits). Bring the mixture to a boil then reduce the heat to a simmer and continue cooking until the sauce has thickened, about 5-7 minutes. Add the green beans back to the pan and stir to coat. Season to taste with salt and pepper then transfer to the prepared baking dish. Bake for 20 minutes, or until the sauce bubbles around the edges. (Alternatively, you could cover the dish and refrigerate the casserole here. Increase the baking time to 30 minutes when you're ready to cook.)

While the casserole bakes, make the fried shallots to top it. Pour canola oil into a small saucepan to a depth of about 1 inch. Heat until the oil registers 350 F on a candy thermometer. Meanwhile, dredge the shallots in the flour. Shake off any excess, then fry for 2-3 minutes, or until the shallots are golden brown and crisp. Transfer to a paper towel-lined plate to cool slightly. Top the casserole with the fried shallots and serve.

Apple Pie Ice Cream

We went through a serious ice cream phase this summer. As in, we ate ice cream almost every night after dinner. Maybe "phase" is the wrong word, it may have been a problem... Either way, when fall arrived, it was like a switch flipped and almost immediately we cut way back on our ice cream consumption. It wasn't intentional - we usually eat ice cream even through the bitter cold of the winter months here so I'm not sure how to explain it. Regardless, I'm pretty sure it won't last long!

A few weeks ago I realized I'd also taken a break from churning my own ice cream; it's been nearly 4 months since the last batch! I set out to remedy that almost immediately and there was no question what recipe I'd be making first. I've had this apple pie ice cream bookmarked since Michelle posted it back in August, and I'm not sure there's a more perfect flavor for fall.



While brownies still reign as my first choice, almost any apple dessert with a scoop of vanilla ice cream on top runs a close second. The genius of this ice cream is that it combines the two for you seamlessly - it really does taste like apple pie, but in ice cream form! The base is creamy vanilla ice cream, which is then combined with apples that have been cooked in butter, brown sugar and cinnamon. Rather than incorporate the apples as is, you puree them, which ensures all of the apple flavor minus any chunks of icy fruit. The final component in the ice cream is snickerdoodle cookies, which are folded in after churning and mimic the pie crust. It'd been ages since I made snickerdoodles and I had forgotten just how awesome they are.

It may not be the most traditional idea, but I think this apple pie ice cream would be well received at any Thanksgiving table this year :)

Apple Pie Ice Cream
adapted from Sweet Cream and Sugar Cones (via Brown Eyed Baker)

Apples
1/4 cup packed light brown sugar
1 tablespoon unsalted butter
2 medium Granny Smith apples, peeled, cored and cut into 1-inch chunks
1 teaspoon ground cinnamon

Ice Cream
5 large egg yolks
1/3 cup granulated sugar, divided
1 3/4 cups heavy cream
3/4 cup whole milk
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/2 cup chopped snickerdoodles

To cook the apple: Add the brown sugar and butter to a medium skill set over medium heat. Let the butter melt, then add the apples and cinnamon. Cook, stirring frequently, until the apples have softened and most of the liquid has evaporated, about 10-15 minutes. Remove the pan from the heat and allow the apples to cool, then store them in an airtight container in the refrigerator until you're ready to use them.

To make the ice cream: In a medium heatproof bowl, whisk the egg yolks and 2 1/2 tablespoons of the sugar together. Add the remaining sugar, the heavy cream, milk, and salt to a medium saucepan set over medium heat. Warm until bubbles start to form around the edges of the pan. Slowly pour the warm milk mixture into the bowl with the yolks, whisking constantly, until completely incorporated. Transfer the mixture back to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a wooden spoon (it will register between 170 and 175 F on an instant read thermometer).

Pour the custard through a fine mesh strainer into a heatproof bowl. Allow to cool slightly, then cover and chill the mixture thoroughly in your refrigerator (I always have the best results when I chill overnight).

The next day, add the apples, vanilla extract and half of the custard to your blender or food processor. Puree until the mixture is smooth.

Combine this puree with the remaining custard and freeze in your ice cream maker according to the manufacturer's instructions. As you transfer the ice cream to a container for storing, fold in the chopped snickerdoodles with a rubber spatula. Store in an airtight container in your freezer.

Makes about 1 quart

Bacon and Brown Sugar-Topped Sweet Potato Casserole

When you say sweet potato casserole, the first thing that comes to mind for so many people is the classic toasted marshmallow-topped version. I have to tell you guys, before I started reading food blogs I'd never even heard of this dish, and to the best of my memory it's never been served at any of our Thanksgiving meals in my 30+ years. As a lover of all things sweet, it does sound pretty awesome to me - almost like sneaking dessert into the main course :) I'm not sure everyone else would agree with me though, so when I made the decision to test out a sweet potato casserole this year, I went a slightly different route.

This version is still sweet, but also a little more savory and yes, there's bacon because bacon makes everything better, right?! It's a simple side dish to pull together, and you can even prep it ahead of time so there's one less thing to do on Thanksgiving morning. Sweet potatoes are cubed and then baked in a foil packet with a little brown sugar. Once tender, they head to the food processor along with some butter, cream, orange juice and zest, cinnamon and other seasonings where they are whipped to a super smooth, creamy and light consistency. At this point, the potatoes can be refrigerated for a few days in case you're trying to get ahead.



And then comes the good part - crispy bacon and brown sugar are pulsed together in the food processor to make the topping for the potatoes. This sweet and salty combo is sprinkled on the potatoes and then the whole dish heads for the broiler, where the topping is browned and caramelized, creating almost a crisp crust for the fluffy potatoes below. It's out of this world good! The dish isn't overwhelmingly sweet either, so it doesn't scream dessert.

Just to test it out, I halved this recipe and portioned it into two smaller ramekins. I mostly mention this to let you know it's an option if you're having a smaller gathering. When I stopped and thought about it, I realized sweet potatoes rarely make an appearance at all on our table at Thanksgiving but I just might buck the trend and surprise people this year :)

Bacon and Brown Sugar-Topped Sweet Potato Casserole
from Cook's Country, October/November 2012

3 lb sweet potatoes, peeled and cut into 1 1/2-inch pieces
1/4 cup packed brown sugar, divided
5 slices bacon
4 tablespoons unsalted butter, cut into 6 pieces
1/4 cup heavy cream
1/2 teaspoon orange zest
2 tablespoons freshly squeezed orange juice
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper

Preheat oven to 400 F. Lay two large sheets of heavy duty aluminum foil (perpendicular to one another) on a rimmed baking sheet. Place the potatoes in the center and sprinkle with 1 tablespoon of the brown sugar. Fold the foil to create a tight packet for the potatoes. Bake for about 1 hour, or until the potatoes are fork tender. Transfer the baking sheet to a wire rack. Preheat your broiler.

While the potatoes bake, add the bacon to a large skillet set over medium heat and cook until browned and crisp. Transfer the bacon to a paper towel-lined plate and allow to cool until it can be handled. Crumble the bacon and add to the bowl of your food processor. Add the remaining 3 tablespoons of brown sugar to the food processor with the bacon, then pulse about 10 times, or until coarsely ground. Remove from the food processor and set aside.

When the potatoes have finished baking, very carefully open one end of the foil packet (the steam will escape and it's very hot!). Tilt the packet to dump the potatoes and any accumulated juices into the bowl of your food processor. Add the butter, heavy cream, orange zest, orange juice, salt, cinnamon, and both peppers to the food processor. Process the mixture until completely combined and very smooth, about 1 minute. Stop to scrape down the sides of the bowl as necessary.

Transfer the sweet potato mixture to a 2-quart (broiler-safe) baking dish. Top with the bacon-brown sugar mixture then place under the broiler for 2-3 minutes, or until the sugar has caramelized and browned.

{Note: You can prep this recipe ahead of time. After making the sweet potato mixture, you can refrigerate it without the bacon-brown sugar topping for up to 2 days. When you're ready to serve, cover the baking dish with aluminum foil and cook for 30-40 minutes in a 400 F oven. Once the potatoes are hot, remove the foil and sprinkle the top with the bacon-brown sugar mixture and broil as described above.}

Spiced Apple Cupcakes with Cinnamon Cream Cheese Frosting

Can we talk fruit in cupcakes for a minute? I'm fairly sure there are some people who would argue that it's no longer a cupcake at all once you add fruit, but I tend to disagree. If the recipe is made using the creaming method (cream the butter and sugar, then add the eggs and finally alternately add the dry ingredients and liquid) and topped with frosting, it's a cupcake in my book!

But anyway, fruit in cupcakes - it's totally hit or miss for me. Sometimes the result can be brilliant, like these double chocolate raspberry cupcakes or this blueberry lime version, but for every recipe I've loved, there's been another that just didn't work. It's usually a texture thing for me, either of the fruit itself, or what the fruit does to the texture of the cupcake.



All that to say, I'm immediately a little apprehensive when I come upon a fruity cupcake. But, as I scanned the recipe for these spiced apple cupcakes recently and realized there wasn't actually any fruit in them, they went straight to my to-do list. Every bit of apple flavor in these light, tender cupcakes comes from that magical ingredient we talked about the other day - boiled cider. The cider lends the apple goodness I was craving in these fall-inspired cupcakes without any of the usual textural worries. The cinnamon cream cheese frosting is the cherry on top - sweet, spicy and a fantastic complement to the flavor of the cupcake. I couldn't resist drizzling a little more boiled cider on top (both for garnish and flavor). I can't recommend highly enough whipping up a batch of the cider, it really is a great ingredient to have around, especially this time of year!



I have one more recipe for you guys that showcases the cider, but I'm going to save it for later this month. Tomorrow I'm switching gears to talk about Thanksgiving - if you are still working to finalize your menu, you'll want to stay tuned for some great sides and dessert ideas! :)

Spiced Apple Cupcakes with Cinnamon Cream Cheese Frosting
cupcakes from Yankee Magazine, frosting adapted from Martha Stewart

Cupcakes
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs plus 1 large egg yolk, at room temperature
1/2 teaspoon vanilla extract
3 1/2 tablespoons boiled cider
1/2 cup whole milk, at room temperature

Frosting
1/2 cup (1 stick) unsalted butter, at room temperature
6 oz cream cheese (reduced fat is fine), at room temperature
2 cups confectioners' sugar, sifted
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Preheat oven to 325 F. Line cupcake pan with paper liners.

In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, and salt until combined. Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until very light and fluffy, about 5 minutes. Add the eggs and then the egg yolk, 1 at a time, and beat well after each addition. Mix in the vanilla extract. In a measuring cup, whisk the milk and boiled cider together. With the mixer on low, alternately add the dry ingredients in 3 additions and the milk/cider combo in 2, beginning and ending with the dry ingredients and beating just until the batter is combined.

Divide the batter among the liners, filling each about 2/3 to 3/4 full. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let the cupcakes cool for just a few minutes before removing them to the racks to cool completely.

To make the frosting: Add the butter and cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy, about 2-3 minutes. With the mixer on low, gradually add the confectioners' sugar (stopping to scrape down the sides of the bowl once or twice) until completely incorporated. Add the cinnamon and vanilla and mix until combined.

To assemble the cupcakes: Transfer the frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake. Drizzle with additional boiled cider and/or garnish with a caramel square, if desired.

Makes 12-14 cupcakes

Apple Cider Caramels

One of the main reasons I set out to make boiled cider was because I had my eye on the recipe for these caramels. While store-bought caramel candy doesn't hold much appeal for me, I absolutely love the homemade version, and the promise of a caramel candy infused with apple flavor and warm fall spices was simply impossible for me to resist!

Besides, I just think making candy at home is fun. As long as you have a good candy thermometer it's pretty simple too, yet the result is so impressive. These would be a really fun treat to have on the dessert table at Thanksgiving, or to bring as a hostess gift if you're heading to other gatherings this month.



Despite an initial setback (which was totally my fault, more on that below), the caramels were everything I hoped they'd be: sweet, chewy and full of apple flavor! I just can't get enough of the caramel apple treats this year :) The only minor downside to making homemade caramels is that they need to be individually wrapped, and it's not the most fun job. I was alone when I made these so I had to do it all myself but next time I'm enlisting helpers to make it move a little more quickly!



Here's a quick tip for you, something I learned through the process of making this recipe - maybe it'll come in handy sometime. The first time I made these caramels I really wanted them to be soft and chewy so I pulled the pan off the heat a few degrees earlier than the recipe indicated. Well, long story short, the caramels were too soft to hold their shape when cut. Rather than throw them in the garbage, I dumped the whole pan back into a big pot and crossed my fingers that I could simply remelt, cook to the proper temperature and have them set up again. And it totally worked! As far as I could tell, the quality didn't suffer at all either. Score!

Apple Cider Caramels
from King Arthur Flour

{Note: Be sure to use at least a 4 qt pot - the caramel boils up quite a bit as it cooks, and you really don't want to deal with it overflowing.}

2 cups heavy cream
1 cup light corn syrup
2 cups sugar
6 tablespoons unsalted butter
1/2 cup boiled cider
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice

Spray an 8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides to lift the caramels out. Spray the parchment with nonstick spray.

In a 4 qt saucepan (or something even bigger), combine the heavy cream, corn syrup, sugar, butter and boiled cider. Set the pan over high heat and bring to a boil, stirring occasionally to help dissolve the sugar. When the mixture reaches a boil, reduce the heat slightly and continue cooking (no more stirring at this point) until the caramel registers 248 F on a candy thermometer (how long this will take depends on a variety of factors, but figure roughly 20 minutes total).

While the caramel is cooking, combine the salt, cinnamon, ginger and allspice in a small bowl. Whisk together to make sure there are no lumps.

When the caramel reaches temperature, remove the pan from the heat and add the spice mixture. Stir to incorporate, then pour the caramel into the prepared pan. Let stand at room temperature until completely cool and set (I left mine overnight).

Use the parchment handles to lift the caramels out, and cut into 1-inch squares - a pizza cutter or sharp knife sprayed with nonstick cooking spray works well for the job. Wrap the caramels in small squares of wax or parchment paper to store.

Makes about 64 caramels

Homemade Boiled Cider

You guys, this boiled cider is pure liquid gold.

Maybe you've never heard of it, I hadn't until a year or two ago. It's sometimes called apple molasses so maybe that term is more familiar to you? Either way, it is one of the best, and easiest(!), things to ever emerge from my kitchen. Imagine you took the flavor of the most delicious, sweet-tart apple and bottled it - that's essentially what you get with this boiled cider. It has a thick, syrupy consistency similar to maple syrup and its pure apple flavor is really the essence of fall.

Making this boiled cider is the perfect lazy weekend project. While it requires almost no effort at all, it does need some time to do its thing. You start with store-bought apple cider (or even the good, local stuff if you have access to an orchard) - add it to a large pot and bring to a boil, then reduce the heat and let it simmer away. Give it a quick stir every so often, and over the course of the next 4 or 5 hours it'll cook down dramatically until you're left with the most luscious apple-flavored syrup.



Wondering what you're going to do with the boiled cider once you make it? Well, the good news is the options are limitless. Use it where you might otherwise use maple syrup as a sweetener - on pancakes for example, or even in mashed sweet potatoes or squash. It's fantastic drizzled over vanilla ice cream or even your morning oatmeal. Combine it with confectioners' sugar to use as a glaze on your baked goods this fall. If you're making apple pie or crisp you can add a little to really amp up the apple flavor. If you enjoy the combination of pork and apple as much as me, this would be great in savory applications too. See, endless possibilities! :)

Still not convinced? I'm going to be sharing a few recipes with you over the next couple of days that also make great use of this boiled cider. Hopefully when I'm done, you'll be as excited about boiled cider as I am!

Homemade Boiled Cider
from The Washington Post

{Note: you can double this recipe if you want - the time it takes to cook down will be roughly the same.}

Add 1/2 gallon of apple cider to a large (non-reactive) Dutch oven. Set the pan over medium-high heat and bring the cider to a boil. Reduce the heat to medium-low and let cook, stirring occasionally, for 4-5 hours, or until the cider has reduced to about 1 cup and has a thick, syrupy consistency.

Transfer to a small jar and store in the refrigerator.

Makes about 1 to 1 1/4 cups

Pumpkin Cheesecake Brownies

Brownies are probably my #1 favorite dessert of all time. And for me, there really is no such thing as a bad brownie. I used to be all about cake-y brownies but I've learned to appreciate those on the fudgy end of the spectrum too. Also, can I confess that I love brownies made from a box? I'm not usually big on packaged mixes for baking, but brownies are totally the exception. Shane and I made a big pan of them about a month ago and I would be embarrassed to tell you how quickly we devoured them...



One of the best things about brownies is that they're open to endless variation. Roasted Cherry. Dulce de Leche. Peanut Butter Cup Truffle. Banana Split. I could go on and on, but I think you get the point. Pumpkin, though? I'd never gone there before, which was sort of silly given my love of the combination of chocolate and pumpkin. Shawnda took the idea even one step further by adding cream cheese and warm fall spices to the mix too. Totally genius, right?



These brownies fall squarely in the dense and fudgy category, and I loved them! I wasn't sure whether the chocolate would overwhelm the pumpkin and the spices, but their flavors shone through. The brownies are rich, a few small bites were plenty for me. They freeze well though so you can do that and then pull them out on demand :)

The brownie batter is much heavier than the cheesecake layer so swirling the two together was somewhat tricky (I was probably a little over-zealous), but rest assured they'll taste good regardless of how well you swirl them!

Pumpkin Cheesecake Brownies
adapted from Everyday Food (via Confections of a Foodie Bride)

{Note: if you don't have pumpkin pie spice, you can substitute a combination of more common spices. Check the link to Shawnda's site above for specifics.}

Brownies
1/2 cup (1 stick) unsalted butter
8 oz bittersweet chocolate, finely chopped
1 cup sugar
3 large eggs
1 cup all-purpose flour
1/4 cup Dutch-process cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt

Pumpkin Cheesecake
4 oz cream cheese, at room temperature (reduced fat is fine)
2 tablespoons sugar
1 large egg, at room temperature
1/2 cup pumpkin puree
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
1 1/2 teaspoons pumpkin pie spice

Preheat oven to 350 F. Line an 8-inch baking pan with aluminum foil, leaving an overhang on opposite sides to lift the brownies out afterward. Spray the foil with nonstick cooking spray.

To make the brownie layer: Combine the butter and chocolate in a microwave-safe bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the mixture is melted and smooth. Add the sugar and whisk until well combined. Add the eggs, one at a time, whisking to combine after each addition. Add the flour, cocoa powder, baking powder and salt and whisk until incorporated. Pour the batter into the prepared pan and use a spatula to spread in an even layer.

To make the cheesecake layer: Combine the cream cheese and sugar in a medium bowl. Beat with a hand mixer on medium speed until light and fluffy, about 2-3 minutes. Add the pumpkin puree, beating until well combined. Mix in the egg and vanilla just until completely incorporated. Finally, add the flour and pumpkin pie spice and beat until combined.

Dollop the pumpkin cheesecake batter on top of the brownie batter. Use a knife to swirl the two together - the brownie batter is much heavier than the cheesecake batter, it helps to try to lift the brownie batter to the top as you swirl.

Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. Remove the pan to a wire rack and let the brownies cool completely before lifting them out with the foil "handles" and cutting into squares.