Happy Thanksgiving, y’all!
We essentially ate our way through the day – with the highlights being Turkey Cinnamon Rolls and a delish green bean side dish to accompany our traditional meal with Honey’s family. Back home, we further gorged on a non-traditional chili supper with cornbread waffles and pumpkin whoopie pies. And once the littles were sweetly slumbering at home with Mimi and Ampa, we wrapped up the day with new neighbor A and her family, sipping on spiked cider and watching football while huddled around the outside fire pit.
Pumpkin-Chocolate Whoopie Pies
2 cups all purpose flour
2 teaspoons pumpkin pie spice
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs
3/4 cup pure pumpkin puree
1 cup packed light-brown sugar
1/3 cup unsalted butter, melted, plus 1/4 cup room temperature
3/4 cup heavy cream
2/3 cup unsweetened cocoa powder
1 3/4 cups confectioners’ sugar, plus more for serving
Preheat oven to 350 degrees with racks in upper and lower thirds. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. In a large bowl, whisk together eggs, pumpkin puree, brown sugar, melted butter (1/3 cup), and 1/4 cup heavy cream. Add flour mixture to egg mixture and whisk just until combined.
Drop dough in 2 Tbsp. mounds, 1 inch apart, onto two parchment lined baking sheets. Bake until tops of cookies spring back when gently pressed, about 14 minutes, rotating sheets halfway through. Transfer to wire racks and let cool completely.
In a medium bowl, using an electric mixer, beat room temperature butter (1/4 cup), 1/2 cup cream, cocoa powder, and confectioners’ sugar on medium-high until fluffy, 2 minutes.
Thoroughly lick all of the chocolate deliciousness off of beaters.
Spread filling on flat side of half the cookies; sandwich with remaining cookies. To serve, dust with confectioners’ sugar.
Source: Martha Stewart Everyday Food November 2011
Turkey Cinnamon Rolls
Start with two rolls of refrigerated cinnamon rolls. For each turkey, lay one roll on a greased cookie sheet.
Take a second roll and press it flat-ish with your fingers. With a small cookie cutter, cut out a circle for the turkey face. With the remaining part of the roll, use kitchen shears to cut four tail feathers.
Bake according to package directions. Top with provided icing while warm and decorate with colored sprinkles, raisin eyes and red icing.
Bacon Wrapped Green Beans
1 lb. fresh green beans
6 strips of bacon
3 tbsp melted butter
1/4 cup brown sugar
1 clove garlic – pressed/finely chopped
1/8 tsp soy sauce
Boil green beans in large pot till tender. meanwhile, fry the bacon in a skillet over med-low heat. you want the bacon to cook ‘soft’. do not ‘crisp’ the bacon. place aside on paper towels to cool and reduce grease. then cut the strips into halves.
In a 13×9 pan lay one of the ‘half’ pieces of bacon and place several beans (about 6-7) then wrap the bacon around the bundle of beans and secure with a toothpick. continue doing this till the beans are gone.
Melt the 3 tsp of butter in small sauce pan. add brown sugar, garlic salt and soy sauce and mix continuously over med-high heat. once completely blended, brush over the bundles with a ‘cooking’ brush until mixture is gone.
Bake at 400 degrees in the oven for 10-15 minutes. I doubled the recipe to serve 12.
Hope your day was full of family, food and thankfulness.