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Bringing Home the Bakin'

bake my cake and eat it, too

Tag Archives: thanksgiving

I’m so unapologetically turned off by the traditional marshmallow-topped sweet potatoes served on Thanksgiving.  Sweet potatoes are sweet enough as it is, and adding gelatinous sugar to the top seems entirely unnecessary.  These potatoes, while slightly sweetened, have much more of a “spiced” feel, letting the natural sweetness of the potatoes shine through.

Southern Candied Yams – Lawfully Wedded Wife

Ingredients (serves 8)

  • 6 c. cubed sweet potatoes
  • 1/4 c. butter
  • 1/3 c. brown sugar, packed
  • 1 T. molasses
  • 1 t. cinnamon
  • 1/4 t. ginger
  • 1/4 t. nutmeg

Instructions

  1. Preheat oven to 350 degrees.
  2. Bring 1/2 c. water to a boil in a large pot over medium-high heat.
  3. Once the water is boiling, add in the sweet potato cubes and put the lid on. Allow the potatoes to steam for 10 minutes, or until the potatoes turn bright orange in color.
  4. While the potatoes are steaming, bring the oil, sugar, and spices to a simmer in a skillet over medium-low heat. Whisk together over the heat just until the sugar is dissolved and the mixture thickens.
  5. Remove the sauce from the heat and whisk in the molasses. Set aside.
  6. Drain the potatoes and place them in a large bowl.
  7. Pour the hot sauce over the drained potatoes. Gently mix with a spatula to coat the potatoes in sauce.
  8. Bake in a 350 degree oven for 30-45 minutes, or until the potatoes are tender and brown.
  9. Cool and serve.
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This is easily one of the best apple desserts I’ve ever made.  It was tart, but not sour; spiced, but not spicy; soft, but not mushy; in other words, it was near perfect.  Food and Wine recommends serving with a scoop of vanilla ice cream, but I opted to serve it with a generous scoop of Jeni’s ‘Salty Caramel’ ice cream instead — it was a fantastic addition.

Apple Crisp with Sweet Ginger and Macadamia Nuts – Food and Wine Magazine

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon cinnamon
  • Salt
  • 1 stick (4 ounces) cold unsalted butter, cut into 8 pieces
  • 3/4 cup macadamia nuts, finely chopped
  • 3 1/2 pounds large Granny Smith apples (about 7)—peeled, cored and thinly sliced
  • 1/3 cup finely chopped crystallized ginger (2 ounces)
  • 1/2 cup granulated sugar
  • Finely grated zest and juice of 1 lime

Directions:

  1. Preheat the oven to 400° and position a rack in the lower third. In a food processor, pulse the flour with the brown sugar, ground ginger, cinnamon and 1/4 teaspoon of salt. Add the butter and pulse until it is the size of small peas. Add the macadamia nuts and pulse twice, just until combined.
  2. In a large bowl, toss the apples with the crystallized ginger, granulated sugar, lime zest, lime juice and a pinch of salt. Spread the apples in a shallow 3-quart baking dish. Sprinkle the topping over the apples and press gently. Bake the crisp for 50 minutes, until bubbling and the top is golden. Let cool for at least 30 minutes before serving with ice cream.
MAKE AHEAD The crisp can be refrigerated overnight. Rewarm before serving

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This post is slightly belated, but the stretch from Thanksgiving to winter break was filled with long nights in the library, and early morning final exams.  This year, other than my staple pies (pumpkin and key lime), I made two delicious desserts.  The first dessert that I made was Dorie Greenspan’s Tourtley Apple Tart, a delicious combination of apple and almond, paired with a crumbly shortbread-esque crust.  This tart could definitely replace a more traditional apple pie. The second dessert I made was a chocolate pie with a chocolate and pretzel crust.  It, too, was delicious,  but had a much more mellow chocolate flavor than I had expected.

 

Tourtely Apple Tart – Dorie Greenspan,  for the recipe visit: http://thewhimsicalcupcake.wordpress.com/2011/04/19/a-tourtely-apple-tart-twd/

 

Chocolate Pie with Chocolate Pretzel Crust – Food Network

Chocolate Pie 
MAKES: one 9-inch pie
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
4 large egg yolks
2 tablespoons brewed coffee, cooled
1/2 teaspoon vanilla extract
4 ounces semisweet chocolate, chopped

Heat the milk in a large saucepan until hot but not boiling. Whisk the sugar, cornstarch and salt in a large bowl, then whisk in the egg yolks, coffee and vanilla. Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg mixture into the pan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 3 to 5 minutes. Remove from the heat and whisk in the chocolate until melted. Transfer to a bowl and cool slightly, stirring a few times to prevent a skin from forming.

Pour the filling into the crust; press plastic wrap directly onto the surface and chill until set, at least 4 hours. Top with whipped cream and shaved chocolate.

For the Crust:

Ingredients:

  • 1 cup ground chocolate cookies
  • 1 cup finely chopped pretzels
  • 3 tablespoons sugar
  • 7 tablespoons unsalted butter, melted
Directions:

Preheat the oven to 350 degrees F. Grind the cookies, pretzels and sugar in a food processor. Add the melted butter and pulse until moist. Press into a 9-inch pie plate and bake until firm, 18 to 22 minutes. Let cool before filling.

 

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I only made one of the desserts for last night (coming soon!!) because my mom feared I would be too busy with school work to make them all as I have done in the past.  So, after we all grimaced at the sight and smell of bakery-bought desserts, I decided I needed to redeem myself.  Today when I woke up, slowly easing out of the food coma that settled in after last night’s dinner, I decided I could bake again.  As per my mom’s request, I made a pumpkin pie.  It was so delicious, and kept our house smelling good for another day :).

~

Gingersnap Pecan Crust – Gourmet Magazine

  • 5 tablespoons unsalted butter, melted, plus additional for buttering pie plate
  • Flour for dusting
  • 1 cup finely crushed gingersnap cookies (5 ounces; 20 2-inch cookies)
  • 1/2 cup finely chopped pecans (2 ounces), toasted
  • 2 tablespoons sugar
  • 1/8 teaspoon salt
  1. Put oven rack in middle position and preheat oven to 350°F. Butter and flour pie plate, knocking out excess flour.
  2. Toss together all crust ingredients in a bowl with a fork until crumbs are moistened, then press evenly over bottom and up side of pie plate. Bake crust 6 minutes, then cool on a rack.

Pumpkin Filling – Martha Stewart

  • 1 cup packed light-brown sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups fresh Pumpkin Puree, or canned
  • 3 large eggs, lightly beaten, plus 1 egg for glaze
  • 1 1/2 cups evaporated milk
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine.
  2. Fill pie shell with pumpkin mixture.
  3. Bake for 10 minutes. Reduce heat to 350 degrees and continue baking for 30 minutes more. Cool on a wire rack.

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