Thanksgiving Menu 2014

It’s almost here!

Eatwhateveryouwantday…I mean Thanksgiving.

So who’s coming? My 2 sisters and their husbands. My 2 nephews. My 2 brothers (one is bringing a girlfriend I haven’t met!). My Mom. My fiance and son. I can’t wait to see everyone! The only partial bummer is that we have to wait to have Thanksgiving until Friday because my sister Angela has a fire-fighter husband 🙂

The not bummer at all is that my new house has a second fridge. It’s SO frivolously wonderful not have one fridge sopackedthatyoucantshutthedoor! We’re living the good life I tell you!!

Apps

Veggie Tray with ranch dip. This is a must in our family. We eat on this ALL afternoon.

Thyme and Garlic baked Camembert. To be served with misc crackers and pita.

Dinner

Baked ham.

Roasted turkey. Butter under the skin (lots!). Rosemary, thyme, garlic and onion stuffed.

Arugula salad with beets, blue cheese, walnuts and shallots. Oil/vin dressing.

Mashed potatoes. Whole milk, butter…the norm.

Stuffing. Whole Foods organic in the bag kind. Dressed up with celery, onion, fennel and shiitake mushrooms.

My sister Angela’s fab 5 cheese mac-n-cheese.

Mom is bringing sweet potato casserole, collard greens and maybe something else.

Desserts

Candied Pecans.

Sweet Potato Cheesecake with Oat Pecan Crust. Whipped cream!

My sister Angela and my Mom will both bring surprise desserts to share.

I’ll take some follow up pics so you can see how awesomely amazing everything turned out!!!

Maple Glazed Pumpkin Coffee Cake

Here’s something for your Thanksgiving brunch! A not too sweet, crumbly, yumbly, coffee cake…and something to do with the other half of the can of pumpkin that you used in a recipe and don’t know what to do with!

Use only pure maple syrup in the glaze, otherwise it’s cheating (and won’t taste as good).

Maple Glazed Pumpkin Coffee Cake

Pecans, brown sugar, maple-y yummmm!

maple glazed pumpkin coffee cake

Maple Glazed Pumpkin Coffee Cake

For the cake:

  • 2/3 cup pumpkin puree
  • 1 egg
  • 2 1/2 tablespoons butter (at room temp)
  • 1/4 cup milk
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla
  • 1 cup flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 1 1/2 teaspoons pumpkin pie spice

For the streusel topping:

  • 1/3 cup pecans
  • 2 tablespoons flour
  • 1/4 cup brown sugar
  • 1 tablespoon butter

For the glaze:

  • 1/4 cup powdered sugar
  • 2 tablespoons pure maple syrup

Method

  • Preheat oven to 350. In a medium bowl mix first 6 ingredients together (pumpkin-vanilla). Sift in flour, baking powder, salt and spice. Stir until just combined. Pour batter into a greased 8×8 baking dish.
  • Combine pecans, flour, brown sugar and butter (I used my fingers) and sprinkle everywhere (ok…evenly) over batter.
  • Bake for 30 minutes.
  • In a small cup stir together powdered sugar and maple syrup. Add more syrup as needed until it’s a little runny. Drizzle over cake just after it comes out of the oven.