By now most everyone in the United States is up and elbows deep in some delicious turkey day preparations. My family’s Thanksgiving tradition generally involves no breakfast, me taking over any heavy lifting duties, as well as about 4 bottles of champagne for the cooks (of which there are usually 2 – you do the math). This year we decided to be smart about it and make something simple yet filling and delicious to fill our tummies before the main event begins. After just finishing my first bites and almost licking the butter container clean, I can tell you that these will definitely become a new part of our family tradition – how about yours?
Cranberry and Pumpkin Scones with Whipped Maple Butter!
Crunchy leaves, a brisk chill in the air, the smell of rain…
It’s that time of year! November here in the USA is kind of like the foodie olympics. Whether you’re strictly a meal eater or an egg beater, whether you prefer to watch from the sidelines or tie things with kitchen twine, November has it all. While I love almost every dish involved in the Thanksgiving spread, there is one that is iconically autumnal for me: PIE!! I have always been a die-hard pumpkin pie fan. I have a weird obsession with pumpkins, so as you can imagine, it was very hard for me to admit that this recipe trumped any pumpkin pie I had ever tried… and all those wonderful spices make it just as deliciously “Novembrous” as that squashy staple. Give it a try, and let me know if you, too, are a convert.
Oh Lord I feel fine today
I’m walking on cloud nine today
I’m over that line today
Happiness is finally mine today….
It’s strictly on account of my….
Sweet Potato Pie!
makes 1 9″ deep dish or 2 regular 8″ pies
I’ve made it – the FINAL ROUND OF DICED! I am so excited to contribute my (hopefully) WINNING dessert entry – if you vote at The Ranting Chef on the poll on the right hand side! Without further ado, let’s get cookin…
Dessert is not my strong suit. I’m not a big fan unless its flourless chocolate cake, and when given pineapple, dark chocolate, and oatmeal as my required ingredients, I was admittedly a bit confused as to what to do. I’m not a big pineapple fan either. Then it came to me, as it usually does, over alcohol – I LOVE pina coladas. There’s an idea – now how to make that into a dessert? How about ICE CREAM!? Well, crap, I don’t have an ice cream maker. But that didn’t stop me.
With All Hallow’s Eve (my ABSOLUTE FAVORITE HOLIDAYYYY) right around the corner, childhood memories have been coming back – and with them, I remembered making ice cream in science class with rock salt, ice, and a few ziplocks. Perfect! And I’ll never pass up a chance to let Halloween shine. I scream, you scream, we all scream…
for ice cream!
Pina Ghoulada Ice Cream with Dark Chocolate Oatmeal Crumble and Redrum Glaze!
oh the weather outside is frightful
but the fire is so delightful…
Actually, its a beautiful 82 here in sunny Fort Lauderdale and we don’t even have a fireplace… but you get the drift. It’s that time of year again – christmas songs are blasting through store speakers and the smell of pine wafts through the house. I’m not a big dessert fan, but nothing says holidays like a delicious cookie – and that’s exactly what this simple yet so delicious recipe is all about!
Perfect Sugar Cookies!
makes 24 (roughly)