pumpkin cranberry mini bundt cake with nutmeg spiked cream cheese glaze

It's finally here.  Thanksgiving week.  And I am so. very. thankful.

We have had two days of cleaning the house, doing laundry, cooking, decorating for Christmas, watching Christmas movies on the Hallmark Channel and packing for Indiana.  It is has been a perfect weekend.  This afternoon we will pull into home, and it will feel so good.

I'm not sure what I'm looking forward to more... playing games, laughing with the kids, reading magazines I've saved for the trip, cooking, eating... I love every bit of it.  Every last bit.  And I'm promising myself I will savor it all.  I'm very hopeful the time will go slowly and somehow expand into long, lazy days and cozy, comfy nights.

This week is as special as they come.  It's Daniel's and Popie's birthday week, and it falls on Thanksgiving day this year.  Popies' been gone over a year now, but there are still moments that catch my breath.  I see him in a picture, or come across a memento, and it's almost as if he never left.  I still wish I could have him one more day.  I wish I could see him and Daniel blow out their combined birthday candles one more time.  Oh, how I'd given anything to look up on the deck and see him sitting next to Ma, having the time of his life, watching us all play our annual Thanksgiving/birthday football game in mom's and dad's backyard.  I know he's as happy and joyous as he can be, but I'm selfish.  And I wish I could have him back once more to "hug his neck."  That's how he'd say it.

Thanksgiving has always been my favorite holiday, because there is nothing better to me than sitting around a big 'ol table of wonderful food with the dearest ones in life. Family.

Thank you, God, for loving me first so that I could know how to love others.  You have given such grace and mercy, hope and joy, to my life.  For all that You've done I will thank You, for all that You're going to do.  For all that You've promised and all that You are, is all that has carried me through.  I thank You.  In Jesus, Amen.

Pumpkin Cranberry Mini Bundt Cake 

with Nutmeg Spiked Cream Cheese Glaze

makes eight mini bundt cakes or two 9x5 loaves

printable recipe

• 3 cups all-purpose flour
• 1 tsp salt
• 2 tsp baking soda
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 1/2 cup oil
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 4 eggs, well beaten
• 2 cups canned pumpkin
• 1/2 cup dried cranberries

For the glaze

• 4 oz cream cheese, softened
• 1/2 cup confectioner's sugar
• 1 tsp vanilla
• 3-4 tbsp milk
• freshly grated nutmeg

1. Sift together flour, salt, baking soda, baking powder and cinnamon three times; set aside.

2. Combine oil and sugar in a second bowl and mix well; blend flour mixture into oil mixture.

3. Add eggs and pumpkin; mix well.  Stir in cranberries.

4. Spoon into mini bundt cake molds or 2 9x5 greased and floured loaf pans.  If cooking mini cakes, cook at 350 degrees for 25-30 minutes.  If loaves, cook at 350 for one hour.

5. Meanwhile, make glaze by beating cream cheese until very fluffy.  Add sugar and vanilla and mix well.  

6. Add milk until desired consistency is reached.  Grate nutmeg to taste.

5. Remove cakes/loaves from oven and cool.  Turn cakes loaves onto cooling rack.

6. For easy clean-up, place a piece of aluminum foil under cooling rack.  Pour or spoon glaze over cakes/loaves. If desiring a thicker glaze, spoon glaze mixture into baggie, snip off corner, and "pipe" glaze over cakes/loaves.  

Cake recipe adapted from Gooseberry Patch Comfort & Joy. 
Glaze recipe from The Lazy Daisy Kitchen.

  

lazy daisy turkey potpie

I am such a fan of leftovers.  Are you?  I can’t imagine any working mom not loving them.  I mean, seriously.  A ready-to-go meal with little to no prep?  Who cares about fresh on these nutty crazy nights leading us up to Christmas day, which, by the way, will be here before you know it.  If I can pull something out of the fridge and have it on the table in less than 30, I say, “Yes, please!”

Speaking of leftovers, the Thanksgiving ones have to be my favorite.  The flavors of that sweet holiday are so special to this time of year - cranberries, dressing, a wonderfully seasoned slice or two of turkey, all laced with a tinge of sage… wow.  I don’t know about you, but I’ll eat it as long as it lasts.  

And speaking of turkey, I gathered some leftovers this past weekend and turned it into a potpie.  We enjoyed it immensely and the flavor was fantastic!  I love to serve any poultry pie with cranberry sauce.  By the way, I can’t wait to share my new one with you.  Will be sure to do so soon, in case you want to add it to your Christmas table!

Lazy Daisy Turkey Potpie

makes one 9x13 casserole
printable version

• 2 potatoes, peeled, and cubed
• 1 large carrot, peeled and diced
• 2 stalks celery, sliced
• 1 small onion, chopped
• ½ cup fresh, frozen, or canned peas
• 3 tbsp turkey broth solids plus 1 tbsp butter or 4 tbsp butter
• ¼ cup plus 2 tbsp flour
• ¾ cup turkey or chicken broth
• 1 ½ cup milk
• ¾ tsp salt
• 1 tsp pepper
• 1 tsp thyme
• ½ tsp sage
• 4 cups turkey, preferably white and dark meat, chopped
• Pie crust, enough for four (two top and two bottom)

1.       Preheat oven to 375 degrees.

2.       In a large saucepan, combine potatoes, carrot, celery, and onion.  Cover with water and 

       boil until tender. 

3.       Meanwhile, in small saucepan, melt turkey solids/butter.  Add flour, while stirring, until 

       smooth.  Slowly add broth and whisk until smooth and thickened.

4.       Add milk, bringing to a simmer.  Reduce heat and continue stirring until thickened and 

       coating back of spoon.

5.       Season with salt, pepper, thyme and sage. 

6.       Drain vegetables and pour into large bowl.  Add roux mixture and turkey. Stir to combine.

7.       Line bottom and sides of buttered casserole dish with pie crust dough.  Pour mixture into 

       pan.  Cover top of mixture with remaining crust, rolling excess towards the inside of the 

       casserole to seal.  Press lightly with tines of fork.  Cut slits on top for steam to escape.

8.       Bake for one hour, or until bubbly. 

apple orange cranberry sauce

My favorite dish at the Thanksgiving table...  Apple Orange Cranberry Sauce.  In the 1960's this dish became popular, and there have been all kinds of variations of it since.  The spices bring this version to life.  It's wonderful alongside any meat, spread on a homemade yeast roll, or just by the spoonful.
 
Of course, I wouldn't do that. :)

Enjoy your family, friends, and good food.  Be thankful for the hands that prepared it, and know it was made with love. 

Blessings to you and yours,
Jen
The Lazy Daisy Kitchen

Apple Orange Cranberry Sauce makes 4 cups

• 1/2 orange
• 2 cups water
• 1 tart apple (I used Granny Smith)
• 3 cups fresh cranberries
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves

~ Squeeze the juice from the orange and set the juice aside.  Remove and discard the membrane from the inside of the orange rind and cut the rind into small dice.

~ In a small saucepan over high heat, combine the rind and the water and bring to a boil.  Cook for 10 minutes, then drain and set aside. 

~ Peel, core and quarter the apples.  Cut into 1/2-inch dice and place in saucepan.  Sort the cranberries, discarding any soft ones.

~ Add Cranberries to the apples along with the juice, rind, sugar and spices.  Bring to a boil over high heat, reduce the heat to low and cover the pan partially.  

~ Simmer gently, stirring occasionally, until the sauce thickens and berries begin to burst, 10-15 minutes.

~ Transfer to a heatproof bowl and let cool for 1 hour before serving.

Tips and Tricks:
*There is a stronger orange flavor with the original recipe, so you can reduce the rind amount if you prefer less orange taste.

*If you like a sweeter rather than tart sauce, add 1/8 cup more sugar.  



 

sage sausage and apple dressing

Thanksgiving.  Give me the great conversation, the Macy's Day Parade, and the sides, please.  While so many are concerned with the proper preparation of the bird, I will gladly have my fill of the supporting actors at the table.  I do like a good, well-seasoned and juicy piece of turkey like the next guy, but if there aren't fantastic sides to accompany, I'm at a loss.  And there's no way I'd know what to do with a Thanksgiving plate sans dressing and cranberry sauce.  They are my absolute favorites!

So, to celebrate this week, I'm sharing a couple of my favorite recipes with you.  If you haven't chosen yours yet, these will not disappoint.  

Today's feature is the dressing.  I know I've said before how much I love sweet and salty together.  This dressing is not sweet, mind you, but the apples add a slight sweetness that rounds out the flavor beautifully.  And if you aren't a sage fan, don't worry that this is too strong.  It's just enough to make it... well... Thanksgiving'ish.   

So excited.  In less than 48 hours it will be my favorite holiday.  And to make it more special, Indiana has already had some light snow since we've been in town.  Even more reason to scoot closer to the fire (and the ones I love) and count blessings.  God is good.

Sage Sausage and Apple Dressing
makes 8-10 servings

• 16-oz bag stuffing cubes (I use Pepperidge Farm)
• 6 tbsp unsalted butter, plus more for greasing pan and topping
• 1 lb sage sausage
• 1 medium onion, chopped
• 2 cooking apples (I use Golden Delicious), peeled, cored, and chopped
• 1-2 ribs celery with leaves, chopped
• 1/2 tsp kosher salt
• 3 cups chicken broth, homemade or low-sodium canned
• 1/4 cup chopped, fresh flat-leaf parsley
• 1/2 cup walnut pieces, toasted
• 2 eggs, beaten

~ Preheat oven to 325 degrees.

~ Put stuffing cubes in large bowl and set aside.  Butter 3 quart baking dish or 9x13 pan.

~ Melt 2 tbsp butter in large skillet and add sausage, breaking apart and cooking until
    pink is just gone but not dried out, about 5 minutes.  Do not overcook.  

~  Add sausage and drippings to bread cubes.

~ Melt the remaining butter in the pan and add the onion, apples, and celery cooking until
    softened, about 5 minutes.  Sprinkle with salt and stir.

~ Add broth to pan and bring to a boil.  Stir in parsley.

~ Pour mixture over bread cubes and toss until evenly moistened.  Mix in the walnuts and
    eggs.

~ Pack loosely into dish and cook, uncovered, for 40 minutes or until top forms a crust.

~ Remove pan from oven and pour 2 tbsp turkey drippings or melted butter over top and 
    return to oven for another 20 minutes, or until top is crisp and golden.

Recipe from Food Network.
 


   

black bottom pumpkin pie

Trivia question of the day:  What do you get when you cross a blogger with a downed server?

Answer:  Nothing.

I had two posts ready for you that I was so excited to share last week, but I couldn't because of multiple days of internet difficulties.  I will make up for it this week.  Promise.

Now that it is officially past Halloween, my mind is on all things Thanksgiving.  It's my favorite holiday.  The colors are warm.  Everyone is eagerly planning get-togethers and readying for the Christmas season.  And food is at the center of it all.  

I am usually not a big fan of messing with really wonderful holiday food traditions.  And I definitely think the stars of the Thanksgiving table have remained that way for a reason.  The stuffing, creamed corn, mashed potatoes...  They don't need a lot of adjusting.  And it's not like I went out looking to alter the pumpkin pie either.  But - oh, my.  I am glad I messed with this one. 

Requiring a bit of a process, indeed, the Black Bottom Pumpkin Pie - to me - is worth every single step.  I do believe I could have sat with a spoon and eaten just the maple whipped cream and been totally satisfied.  Let's not even talk about the fabulous crust made of cinnamon graham crackers and gingersnaps (genius), the bottom chocolate layer, the caramel toffee layer, and - of course - the many-spice goodness so many of us dearly love in pumpkin pie.  

For your upcoming holiday spread, this recipe is stunning (my picture does NOT do it justice), and completely over-the-top.  Just what the guests, soon to be around your table, have ordered!

my favorite way to make pumpkin pie
one year ago: butternut squash soup

Black Bottom Pumpkin Pie
makes one 10-inch pie
Ingredients:

• 1/2 cup chopped pecans
• 1 cup cinnamon graham crackers
• 1 cup crushed gingersnaps
• 1/2 cup butter, melted
• 1 cup semisweet chocolate morsels
• 2 cups whipping cream, divided
• 2 (1.4 oz) chocolate-covered toffee candy bars, finely chopped
• 3/4 cup sugar
• 1/3 cup all-purpose flour
• 2 large eggs
• 3 egg yolks
• 2 cups milk
• 1 cup canned pumpkin
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1/2 tsp. salt
• 1 tbsp. vanilla
• 1/2 cup maple syrup

~ Preheat oven to 350 degrees.  Bake pecans in a single layer in a shallow pan 8-10 

    minutes or until toasted and fragrant, stirring halfway through.  Cool 10 minutes.

~ Stir together graham cracker crumbs, next 2 ingredients, and toasted pecans until

    blended.  Press crumb mixture on bottom, up sides, and onto lip of a lightly greased

    10-inch pie plate (being in temp housing, I did not bring this pan with me, so I had to 
    opt for a tin one to get me by).

~ Bake at 350 degrees for 10-12 minutes or until lightly browned.  Transfer to a wire rack,

    and cool completely (about 30 minutes)

~ Microwave 1 cup semisweet chocolate morsels and 1/2 cup whipping cream in a small

    microwavable bowl at HIGH 1 minute or until melted, stirring at 30-second intervals.

  

~ Spoon chocolate mixture over bottom of pie crust; sprinkle candy bars over chocolate

    mixture.  Cover and chill 1 hour or until chocolate mixture is set.

~ Meanwhile, whisk together sugar and flour in a heavy 3-qt. saucepan; add eggs, egg

    yolks, and milk, and whisk until blended.  Cook over medium heat, whisking constantly,

    8-10 minutes or until a pudding-like thickness (this is very important to follow

    exactly!).  Mixture will begin to bubble and will hold soft peaks when whisk is lifted.

~ Remove from heat, and whisk in pumpkin, salt, spices, and vanilla.  Transfer to a bowl.

~ Place heavy-duty plastic wrap directly on warm filling to prevent a film from forming; 

    chill 30 minutes.

~ Spoon pumpkin mixture over chocolate; cover and chill 8 to 24 hours or until filling is

    firm.

~ Beat remaining 1 1/2 cups cream at high sped with an electric mixer until foamy; 

    gradually add syrup, beating until soft peaks form.  Spread over pie.

Recipe from Southern Living.

corn pudding

I've been eyeing a couple of cookbooks on Amazon (like this one) highlighting journal entries of Lewis and Clark throughout their expedition. For whatever reason, I'm drawn to the wonder of what early nineteenth century frontier cooking was like. 

Back in the fall, I mentioned here about our trip covering part of the trail.  Maybe that's why I am intrigued.  I just know the amount of time, ingenuity, and true "from-scratch" nature of the meals from that time period is fascinating to me.

Some form of this dish probably dates just as far back and would have been a staple on many a table.  Its creamy and just-enough-sweet version is one of my favorites.  I love it as a side to a meat and veggie, but a scoop of this one is especially good in a bowl of chili.  

With all this talk of Colonial culture and mention of chili, I suppose this entry would have been more suited for posting going into November rather than mid-March. But hear me friends when I say I am THANKFUL for food every day of the year. And when corn pudding is as good as this, there's no need to be a respecter of seasons.  This one is a year-round treasure!

Corn Pudding - makes one 2-quart casserole
Ingredients:

• 1 1/2 cup fresh corn (with knife, cut half-way through kernels, scraping the rest of the corn and milk from the husk with edge of spoon), or 1 can corn, drained
• 1 can cream-style corn
• 2 tbsp. finely chopped onion
• 5 tbsp. sugar
• 2/3 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 1 tbsp. baking powder
• 1/4 tsp. salt
• 1 stick butter, melted
• 3/4 cup sour cream
• 3/4 cup shredded cheddar cheese
• 1 egg, slightly beaten

~ Mix all ingredients together.  Mixture will be very thick.
~ Pour into a greased 2 quart casserole dish.  
~ Bake uncovered at 350 degrees for about 40 minutes or until top of corn mixture begins 
    to turn a golden brown.   


Recipe adapted from Santa Claus Museum Cookbook