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Posts Tagged ‘Thanksgiving’

Hump Day Snack: Mini Pumpkin-Pie-Slice Cookies

Pie Slice CookiesIt’s one of the sad-but-true facts of Thanksgiving that slices of pie just aren’t very portable. To save possible pie-induced tears when dinner ends, bake up a batch of Mini Pumpkin-Pie-Slice Cookies. Use your favorite shortbread or sugar cookie recipe and a 4-inch round cookie cutter to bake pie-slice-shaped triangles. The key to making real-life looking pumpkin pie slices is in the icing. Mix up two batches using food coloring: one to create the perfect warm orange hue and the other for a just-baked golden-brown crust color. After piping the pumpkin and crust icing, add a dollop of white frosting for a whipped cream accent, or use them as place cards by writing the names of your guests onto each slice. Then pack them up and send them home with no risk of soggy crusts or collapsed fillings.

For more ways to use pumpkin beyond the pie this fall season and for Thanksgiving, check out some of Cooking Channel’s top-rated recipes:

 

Beat the Wheat: Gluten-Free Stuffing for Thanksgiving

Gluten-Free Stuffing RecipeAKA Get Stuffed

Six years ago I was diagnosed with celiac disease just days before Thanksgiving — the most glorious, gluten-filled holiday on the calendar. While I was relived to know what had been making me so sick for so long, the timing couldn’t have been worse. In my family, Thanksgiving has always been all about the stuffing. Sure, we love turkey, mashed potatoes and the other obligatory vegetables, but stuffing is the centerpiece of our meal. It isn’t anything fancy or special, just simple Pennsylvania Dutch-style bread cubes, onions, celery, stock and herbs. Crisp on top, a little mushy inside. People like to offer advice on what to do with Thanksgiving leftovers, but that was one item on our dinner table that was never left over. We’d devour it and fight over the last bits of the crunchy edges.

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Dinner Rush! Open-Faced Turkey Sandwich with Apple Cider Gravy and Collard Greens

Let’s face it: Thanksgiving is coming. You can’t stop it. I can’t stop it. The best we can do is to prepare ourselves for turkey’s imminence. Sounds about the right time for a dry run on roasting America’s most-grateful bird.

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This Cake Combines Every Dessert Into One Decadent Treat

One of the great struggles of existence is trying to decide what dessert to shove down your gaping maw. Apple pie sure is good, but so is chocolate cake and, oh, what about pumpkin pie? Life is hard! However, does it have to be? One bakery decided to just put every dessert in one big cake.

Three Brothers Bakery in Texas have just unveiled their take on the Turducken, the Pumpecapple Piecake. This beastly baked good contains layers of apple pie, pumpkin pie, chocolate cake and pecan pie. Additionally, there is caramel sauce and icing between every layer. Somehow the whole thing manages to stay aloft, which is a marvel unto itself.

The best part? You can order it for yourself here. The worst part? It costs $175 plus shipping. So you’ll have to save room in your wallet and your stomach.

How to Turn Thanksgiving Leftovers into Scones, Chowder, Sorbet and More

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

So it’s the day after Thanksgiving and, like many Americans, you have tons of leftovers: leftover stuffing, leftover sides and, of course, plenty of leftover turkey. Turkeys are big birds, after all, and people tend to forego poultry seconds in favor of the many sides and sweets.

Whether you hosted Thanksgiving dinner and have several containers of leftovers in your fridge, or were a guest gifted some turkey and sides by a gracious host, there’s got to be a better way to prepare the remnants of Turkey Day than popping them in the microwave.

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Thirsty Thursday: Thanksgiving’s a Breeze Seabreezes

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.


It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

Warning: we do not recommend drinking while carving. And while we definitely want to avoid the potentially hazardous situation of carving a turkey under the influence, we also think that everyone could use a drink on the morning of Thanksgiving to curb some of that holiday stress.

Think of this cocktail as an autumnal screwdriver (vodka + orange juice) with the addition of cranberry juice and fresh mint. This Seabreeze is the perfect morning beverage to wake you up to start that bird early on Thanksgiving.

Happy Thanksgiving, folks!

Continue Reading Thirsty Thursday: Thanksgiving’s a Breeze Seabreezes

Happy Thanksgiving!

Get 25 things to make with leftovers.

Hump Day Snack: Turkey Pinata Cake

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.

Who says turkey can’t be served for dessert? If you truly believe that, you’re not thinking big enough this Thanksgiving. To appropriately wow your dinner guests, pull out all the stops and make this “roasted” turkey cake, complete with sweet stuffing and a sugary surprise lurking deep inside. Sure this project requires three boxes of cake mix, but all that baking will be worth it when you slice into the frosted bird to reveal a colorful candy corn center. Don’t worry, the center cut of cake doesn’t go to waste either, as it’s repurposed into toasted, cocoa-dusted cubes of stuffing that spill out of the turkey like the real thing. If all this attention to detail still doesn’t satisfy your inner perfectionist, break out the fondant and roll some faux vegetables for artfully placing around your winged work of art. Finally, sit back, relax and let the compliments roll in, because you just won the Thanksgiving dessert round.

Get the details for recreating this enticing turkey cake yourself, and then get baking with more of Cooking Channel’s most impressive Thanksgiving cake recipes:

Pickled Cranberries: Not Your Grandmother’s Cranberry Sauce

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.


There are a few things you don’t talk about at the holiday table lest you risk the conversation turning sour. Religion. Politics. And whether jellied or chunky cranberry sauce is better. Seriously, it could come to fisticuffs. But to that I say: to heck with the sauce. This year, pickle your crans for a side that is surprising and delicious — and will surely mollify both sides of this intractable debate.

Now, when I first mentioned this idea, an Internet friend squawked: “Pickled cranberries? What will you pickle next, sorrel?” Allow me to alleviate your fears. We’re not talking kosher dills here. Think more bread-and-butter pickles, with a sweet brine that tempers and complements the cranberries’ natural pucker. Small-batch canner extraordinaire Marisa McClellan of Food in Jars first put forth this concept. Like most pickling projects, it’s easy as can be. The only thing to consider is to make them far enough ahead of time for the flavors to mellow and round out. A couple days will do, so there’s still plenty of time for Turkey Day.

As a bonus prize, your leftover brine will be a cranberry shrub, or drinking vinegar. Serve one part of the shrub mixed in four to five parts sparkling water for a bright, refreshing beverage that makes a lovely alternative to wine for your non-drinking guests.

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Sweet Potato Casserole Pie with Marshmallow Praline Topping

In our humble opinion, Thanksgiving is superior to any other day of the year. In an effort to make this year’s feast the best of all time (sorry, Pilgrims and Wampanoag tribe), we’re bringing you the recipes, how-tos and decorating ideas to help you become a Turkey Day pro.


Southerners love to over-sugar their sweet potatoes, making most recipes resemble a dessert rather than a side dish. And although I was raised on a saccharine sweet potato casserole piled high with toasted marshmallows (and still swear by the beloved tradition), it seems jet-puffed sweet potatoes are falling out of favor for recipes with a more “refined” profile. So why not embrace sweet potato casserole’s sugary roots and consider serving it alongside your dessert spread? After all, the only thing missing from the candied casserole is a flaky buttered crust. This delicious twist on the classic is the perfect way to get your holiday sweet potato fix and put all of those marshmallow haters to shame.

This pie stems from numerous experiments based off my heirloom family recipe — just a few tweaks here and a few changes there — to create the ultimate sweet potato casserole-as-pie. I always roast my sweet potatoes (as opposed to boiling) to intensify their flavors and allow natural caramel undertones to shine through. Instead of my usual heavy cream, however, I added sweetened condensed milk and doubled the number of eggs, resulting in a velvety-smooth texture more suitable for a pie. And while lots of sweet potato pie recipes call for a bevy of overwhelming spices, I find they mask the true character of the simple Southern dish. A splash of spiced rum and some vanilla bean paste are just enough to add complexity without concealing the subtle sweet potato flavor.

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