Happy Thanksgiving!

The day of thanks and eating is now upon us! We on the West coast are enjoying our afternoon hours-de-ovres while the East coasters are likely deep into their food comas. No matter where you are on this delicious day of Thanksgiving, I hope it is a happy day filled with loved ones, good laughs, great memories, and delicious food. I myself am enjoying a glorious day with my wonderful husband and loving family in 15 degree weather with the sounds of football filling the pie-scented air. What a glorious day it is, and because it is so glorious, I want to share a couple of delicious recipes with you to share with those you love!
First off...is my stick to the roof of your mouth pumpkin cake. I got this recipe from one of my dear friends Allison, whom got it from a woman years ago, believe it or not, it is a Weight Watchers friendly recipe-low in points! There is no easier recipe, TRUST ME! Anyone can make this recipe, well as long as you have an oven! This remains my favorite pumpkin recipe, hands down, and the best part, it is simple, inexpensive, healthy and of course, delish! Here is what you need:
  • 1 yellow cake mix
  • 1 can of pumpkin puree 
  • fresh ground ginger, nutmeg, and cinnamon-a couple of teaspoons
Mix cake mix and spices together with a fork. Stir pumpkin in thoroughly, there will be a few cake mix chunks at this point, don;t stress about them, it will still turn out yummy. Place in muffin tins or a loaf pan. If you do muffins, bake as directed on back of cake mix box, if you are using a loaf pan, bake approximately 60 mins. Once baked and cooled slightly, you can glaze it with a simple powdered sugar glaze (powdered sugar, water, and vanilla), or just leave it plain, it is great either way! I dare you to eat just one piece...double dare!
Next up is a browned-butter pecan pie. I adapted this recipe from Emeril's pecan pie and it turned out pretty pretty. Browned butter is one of those things I can't get enough of. A simple process to give anything you bake or cook for that matter a richer taste.
If you are new to browning your butter, there is a thin line between burning and browning. Place your butter in a saute pan, turn on low-medium heat and stir until melted, allow it to turn a light brown, turn heat to low and allow to cook a couple more minutes. When the butter is a caramel color, remove from heat and allow to cool 5 minutes.
  • 1 unbaked 9-inch pie shell
  • 1 3/4 cups pecans
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1/2 cup corn syrup
  • 1 teaspoon vanilla
  • 1/2 tsp. of salt
Preheat the oven to 375 degrees. Spread the pecan pieces evenly on the bottom of the pie shell. In a mixing bowl, whisk the remaining ingredients together. Pour the filling over the pecans. Arrange whole pecans in a circular fashion on top of the pie. Bake for about 55 minutes or until the filling sets. Cool for 10 minutes before slicing.
Happy Baking...Happier Eating!

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