So on this beautiful Thanksgiving Day, do you ever wonder what others are having for their meal? Or what everyone is busy cooking today other than a turkey? Well, no surprises here, I'm baking. We are heading to The Bliss' house for a nice meal and I'm bringing mashed potato casserole, sweet potato casserole, chocolate chip cookies and an apple pie. I wanted to bring more pies but we don't need them since it will only be 8 of us. (can you tell I'm used to cooking for the Rothrock clan? We usually have about 20-23 people for Thanksgiving!)
I thought I'd share a few new recipes I've tried recently that have been a success (no use posting the icky ones, right?). So here you go...oh and both of these came from The Chew (ABC show).
Chocolate Pumpkin Pie
(I was skeptical about this one. I'm not a big fan of pumpkin pie to begin with but
Daniel loves them so he asked me to try it. It's very good but very rich!)
Ingredients
1 Pillsbury pie crust
6oz semisweet chocolate
3oz bittersweet/unsweetened chocolate
14 oz can pumpkin
3/4 cup light brown sugar
1 Tbs cornstarch
3/4 tsp cinnamon
3/4 tsp ginger
pinch of ground cloves
1/4 tsp nutmeg
1 1/2 tsp salt
4 Tbs unsalted butter
12 oz evaporated milk
3 large eggs
1 tsp vanilla
Directions
1. In a double broiler, melt the chocolate and butter.
Don't know what a double broiler is? Take a pot and fill part way with water. Place another metal or glass bowl on top of the pot (be sure water is not high enough to come in to the top pot). Bring water to gentle boil and place ingredients in top bowl. The heat from the bottom will slowly melt the top bowl. Just be sure you don't get any water in the top pot, especially with chocolate! If your chocolate starts getting too hard or thick, bring the temperature down a touch.
2. Mix all the other ingredients together then fold in the melted chocolate mixture.
3. Place pie crust in pie pan then place pie dish on a baking sheet. Pour in pie mixture and bake at 325 until center of pie has set (about an hour, although mine took a bit longer). Refrigerate until cooled then serve with whipped cream.
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Gourmet Chocolate Chip Cookies
(let me first say that I thought Nestle Tollhouse's recipe was always the best until I tried this one. It's very similar but some of it is in the technique, which I never knew!)
Ingredients
2 cups minus 2 Tbs cake flour (or all-purpose)
1 2/3 cup bread flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
1 1/4 cups (2 1/2 sticks) unsalted butter, softened
1 1/4 cups light brown sugar
1 cups plus 2 Tbs sugar
2 large eggs
2 tsp vanilla
2 packages dark chocolate pieces (at least 60% cacao content)
Directions
1. In a mixer, cream butter and sugars together until very light, about 5 minutes on med-high speed
2. Add eggs, one at a time, mixing well after each addition. Stir in vanilla.
3. Reduce speed to low, add dry ingredients and mix until just combined - only 10-20 seconds!
4. Fold in chocolate pieces
5. Preheat oven to 350 and line a baking sheet with parchment paper. Scoop generous golf ball size mounds of dough onto baking sheet. Bake 15-20 minutes until just barely brown.
Dough can also be kept in refrigerator for up to 72 hours and baked in batches if you don't want to bake them all at once. You can also garnish the cookies with a sprinkle of sea salt before baking for a salty-sweet taste.
Then eat with a big napkin and milk!
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So those are some of the things I've been making this week. Of course I am still cooking and baking tomorrow and loving it! Maybe I'll post my dinner recipes tomorrow.
What did you make for Thanksgiving? What's your favorite dish? I would love to hear so let me know!
Bon Apetit!
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