Thanksgiving Pt. 2: How to Get All of Your Thanksgiving Dinner to the Table. Warm.

Getting everything to the table at the same time is ALWAYS a challenge.

But doing that AND making sure it's all warm when you're ready to eat can seem almost impossible.

Here are my tips for doing both:

And here's my list of Thanksgiving serving dishes and utensils:

  • Platter for Turkey
  • Turkey Knife & server
  • Gravy Boat
  • Gravy Ladle
  • Mashed Potato Dish
  • Mashed Potato Spoon
  • Stuffing Dish
  • Stuffing Spoon
  • Cranberry Sauce Dish
  • Cranberry Sauce Spoon
  • Veggie Dish Casserole
  • Veggie Dish Servers
  • Casserole Dish
  • Casserole Serving Utensils
  • Bread Basket
  • Butter Dish
  • Butter Knife
  • Salad Bowl
  • Salad Tongs
  • Salt & Pepper Shakers
  • Coffee Pot
  • Tea Pot
  • Sugar Bowl
  • Milk Pitcher
  • Cake Server/Pie Server
  • Ice Cream Scooper

x=number of guests

  • x Salad Plates
  • x Dinner Plates
  • x Dessert Dishes
  • x Water Glasses
  • x Wine Glasses
  • x Spoons
  • x Forks
  • x Salad Forks
  • x Knives
  • x Fabric Napkins w/ Napkin Rings
  • x Coffee Cups/x Teacups w/ Saucers
  • x Teaspoons/Coffee Spoons
  • Center Piece Dish/Platter/Vase
  • Small decorative vases for flower arrangements

Be sure to check out the shop for some great table accessories!

Pumpkin Bread Pudding w. Caramel Apple Sauce

I absolutely love this recipe. I have used it for dessert on Thanksgiving to rave reviews. It's a great alternative to the standard pumpkin pie, and the leftovers are entirely satisfying. 

Pumpkin Bread Pudding

Prep Time: 50 mins

Cook Time: 1 hour

Makes one large casserole of bread pudding

Ingredients

  • 1 loaf of Pumpkin Bread (recipe here)
  • 2 cups Heavy Whipping Cream
  • 1 cup Whole Milk
  • 1 tbsp Vanilla Extract
  • 6 Egg Yolks
  • 1/2 cup Sugar
  • 3 tbsp Maple Syrup
  • 1 cup Pumpkin Puree
  • 2 tbsp Bourbon
  1. Preheat oven to 325F.
  2. Slice and cube loaf of Pumpkin Bread.
  3. Spread cubes on a cookie sheet with parchment paper and bake in oven for 10-15 minutes, flipping once.
  4. Arrange cubes in a buttered casserole dish.
  5. In a saucepan, combine Cream, Milk and Vanilla and let simmer.
  6. In a bowl, whisk Egg Yolks, Sugar, Pumpkin Puree and Maple Syrup. 
  7. Then slowly add the hot cream mixture, whisking to combine.
  8. Add Bourbon, stir.
  9. Pour the custard over the bread cubes and let them soak for 15 minutes.
  10. Place casserole in a larger roasting pan, and fill the roasting pan with hot water until it rises halfway up the sides of the casserole dish.
  11. Bake for 1 hour. 
  12. Remove from oven and roasting pan and let cool slightly before eating. Serve with caramel apple sauce! 

Caramel Apple Sauce

Prep Time: 10 mins 

Cook Time: 20

Makes 2 cups sauce

Ingredients

  • 1 cup Heavy Whipping Cream
  • 1/2 cup Apple Cider
  • 1/2 tsp Ginger
  • 4 Whole Cloves
  • 2 Cinnamon Sticks
  • 1/8 tsp Nutmeg
  • 1 1/2 cups Sugar
  • 1/2 cup Water
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Apple Brandy
  1. In a saucepan combine Heavy Whipping Cream, Apple Cider, Ginger, Cloves, Cinnamon Sticks and Nutmeg. Let simmer for 10 minutes.
  2. Strain the mixture, and return to low heat.
  3. In a separate saucepan, mix Sugar, Water, and Apple Cider Vinegar, mixing to incorporate over high heat.
  4. Let it sit and cook for 10 minutes until it turns into a dark chestnut color.
  5. Whisk in the cream mixture.
  6. Add Apple Brandy, stir. 

Gluten-Free Pumpkin Bread

It's that time of year again, when everything revolves around PUMPKINS and how delicious they are.

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Fun fact: Did you know pumpkin spice is just a combination of the spices people have always used to make pumpkin pies? It's not a special branded flavor, as Starbucks would have you believe. It's just cinnamon, nutmeg, cloves and ginger. And allspice is pumpkin spice without the ginger. 

Lesson learned? Then you've earned a recipe for some delicious gluten-free pumpkin bread!

Pumpkin Bread

Prep Time: 10-15 mins

Cook Time: 1 hour 15 mins

Makes one 9inch loaf

Ingredients

  • 1 3/4 cups Gluten Free All Purpose Flour
  • 1 heaping tsp Baking Powder
  • 1 tsp + a pinch Cinnamon
  • 1/2 tsp + a pinch Nutmeg
  • 1/4 tsp + a pinch Cloves
  • 1/2 tsp Sea Salt
  • 5 tbsp Unsalted Butter room temp
  • 1 1/2 cups Sugar 
  • 1/4 cup Canola Oil
  • 1 cup Pumpkin Purée
  • 2 Large Eggs
  • 2/3 cup Water
  1. Combine Flour, Baking Powder, Cinnamon, Nutmeg, Cloves and Salt in a small bowl. 
  2. In a separate, larger bowl, beat Butter, Sugar and Canola oil until combined and fluffy, scraping batter off of the sides of the bowl occasionally. 
  3. Add Pumpkin Puree, mix.
  4. Add Eggs, one at a time, mix.
  5. Then slowly add the flour mixture a little bit at a time, and mix.
  6. Once all of the flour mixture is incorporated, slowly add Water. 
  7. Pour batter into a 9 inch loaf pan and bake at 350F for 1 hour 15 minutes. Check on the loaf after an hour to see how it's doing. If the top is getting too browned, you can cover it with foil for the remaining time.
  8. Your loaf will be finished when a toothpick or knife inserted comes out clean. 
  9. Let cool before eating.

Mudpie Cookies (Gluten-Free)

You know that feeling you get when you want something sweet, but still somewhat healthy? Fruit is not going to do it for you. It's just not going to hit the spot. It has to be something sort of naughty, but small enough and easy enough to eat that you can hide the evidence fairly quickly. I'm talking about cookies, folks. Delicious, slightly healthy, chocolatey little angels. 

Cue GLUTEN-FREE MUDPIE COOKIES! 

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This recipe is easy, quick and very satisfying!

Gluten Free Mudpie Cookies

Prep Time: 10-15 mins

Cook Time: 15 mins

Makes: 24 cookies

Ingredients

  • 1 1/4 cup Gluten Free Flour
  • 1 1/4 cup Gluten Free Instant Oatmeal
  • 1 heaped tsp Baking Soda
  • 1/4 tsp Cream of Tartar
  • 1/4 tsp salt
  • 3/4 cup Coconut Oil
  • 3/4 cup Brown Sugar
  • 1 Egg
  • 1/8 cup Milk (any kind of milk will do)
  • 2 tsp Vanilla Extract
  • 1 cup Shredded Sweetened Coconut
  • 1/2 cup Vegan Dark Chocolate Chips
  • 1/2 cup Nutella (or chocolate hazelnut spread of choice. Vegan recipe: http://www.realfoodkosher.com/quick-homemade-nutella/)
  1. In a small bowl mix Flour, Oats, Baking Soda, Cream of Tartar and Salt. 
  2. In a separate, larger bowl beat Coconut Oil and Sugar together until well combined. 
  3. Add Egg, Milk and Vanilla Extract to sugar & oil mixture and beat again until the mixture is silky.
  4. Slowly add flour mixture to the batter, beating in bit by bit until it's fully combined. 
  5. Mix in Shredded Coconut, Chocolate Chips and Nutella.
  6. Scoop onto a cookie sheet with parchment paper and bake at 350F for 15 minutes. 
  7. Let them cool before eating. (Don't get too excited and burn your mouth off, in other words.)

tip: If you check on your cookies halfway through, and it looks like they've flattened out into a single GIANT cookie--grab a spoon, separate them from each other and pile them into messy little cookie shapes again. It will be delicious no matter what happens in there. 

You should come out with something looking like this:

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Thus the name Mudpie.

Enjoy!

Spicy Hot Peach Salsa

Can't choose between spicy & sweet??

PROBLEM SOLVED:

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This dish takes advantage of one of my favorite Summer stone fruits: the PEACH! That's right, folks, it's prime peach season. The salsa can pack a super spicy kick depending on the amount of jalapeño you add, so be honest with yourself and adjust the recipe according to your spice needs.

Spicy Hot Peach Salsa

Makes approx 30 oz. (guestimate of amount in the bowl pictured)

Prep time: 30 mins

Ingredients

  • 3 Peaches, diced
  • 3 tbsp chopped Cilantro
  • 1 1/2 cups Cherry Tomatoes, diced
  • 1 Bell Pepper, diced
  • 1 Jalapeño, diced
  • 2 small Cucumbers, diced
  • the juice of 1 Lime
  • Salt
  • Pepper

This one's a cinch:

  1. Rinse all of your ingredients, then slice the peaches, cherry tomatoes, bell pepper, jalapeño, and cucumbers, and chop the cilantro.
  2. In a medium mixing bowl, combine all of your sliced/chopped ingredients. 
  3. Season with salt and pepper.
  4. Add the juice of one lime.

That's it!!

This is a fairly forgiving recipe, so if you want to tinker with it by adding a new ingredient or two: GO FOR IT! I decided against adding onions, because with the cucumber, bell pepper and jalapeño I felt I had enough of a crunch to avoid the extra filler--BUT it's worth a try. 

 This salsa tasted great on chicken fajitas and Stacy's Pita Chips!