Thanksgiving is less than a week away! Yikes-how did this happen??I’m clearly not ready, as usual. I am always looking for some new recipe ideas and inspiration. Perhaps you are too. So look no further.
I compiled some gorgeous and delicious ideas from appetizers to the sweet finale. I thought I’d also share my all time favorite pecan pie again I found in Fine Cooking a while back. The recipe is pretty straightforward. You can look at my link to see some photos on how to do the crust.
It’s that fun time of year for you pie lovers!! The lovely Cheryl from Tidy Mom has a fabulous Love the Pie Party where for the past four years people have come together to share their pie recipes and photos. Last year 182 people shared their favorite pie recipes! You can get a chance at winning an incredible Whirlpool Range (and more) …just by linking up your recipe to her party! Come join Love the Pie with TidyMom sponsored by Whirlpool and enter to win a new Whirlpool Range. Follow the hashtag for all the pie fun on Twitter: #LovethePie
I want to see YOUR delicious Thanksgiving ideas! Be sure to link them below up the rest of the month for us to drool over!
Easy Cranberry Sauce from Cake Duchess
Now onto some amazing dessert inspiration:
Chai Spiced Ricotta Cake with Nutmeg Scented Glaze by An Edible Mosaic
Vegan Maple Pumpkin Pie from Cake Duchess
Perusing what’s popular on Pinterest:
Turkey Roll ups from Budget Savvy Diva had over 1500 pins! Need to try the recipe.
Turkey Cookie has over 1200 pins from Toddlerboredombusters.com
Homemade Cranberry sauce from Zestuous has over 500 pins
Stuffing on Food 52 has been all over Pinterest and looks so good!
Vegan Cornbread Stuffing from Post Punk Kitchen
17 Stuffing Recipes from My Recipes
Some more wonderful ideas:
Blue Cheese Walnut Spread from Liv Life
Kale Gratin from An Edible Mosaic
Buttery Garlic Crescents from Roxana’s Home Baking
Perfect Mashed Potatoes from Spabettie
Mushroom Cornbread Stuffing Muffins from Jeanette’s Healthy Living
Romanesco Floret Fritters in Beer and Honey Batter from Food Wanderings
Sweet Potato Casserole from Keep it Sweet Desserts
Butternut Squash Risotto from Food and Thrift
Salted Caramel Cheesecake (vegan, sugar free and raw) from Spabettie
Pumpkin Pie with Brown Sugar Meringue from Pass the Sushi
Butter and Shortening Pie Crust Recipe from Cake Duchess
Salted Caramel Apple Pie from Cake Duchess
Cranberry Cheesecake Recipe from Roxana’s Home Baking
Phew! This should keep you busy and get you very hungry! Love all these links and would like to see your Thanksgiving ideas here to share with everyone. So please leave a link from any past or present recipe pertaining to Thanksgiving for all of us to drool over! Leave your link below.It will be open the whole month of November.:)
This is a pie I made every year. It’s a keeper. Decadent and delicious. It’s a hit with chocolate lovers and even traditional pecan pie lovers. I think you should try it and you will also fall in love with it. If you need photos on how to make the crust, look at this post.
Chocolate Espresso Pecan Pie
adapted from Fine Cooking
For the crust:
6 oz. (1-1/3 cups) unbleached all-purpose flour; more for rolling out the crust
1 tsp. granulated sugar
1/4 tsp. plus 1/8 tsp. kosher salt
2 oz. (4 Tbs.) chilled unsalted butter, cut into 1/2-inch pieces
2 oz. (4 Tbs.) vegetable shortening, chilled and cut into 1/2-inch pieces (put it in the freezer for 15 minutes before cutting)
For the filling:
3 oz. unsweetened chocolate, coarsely chopped
2 oz. (4 Tbs.) unsalted butter
4 large eggs
1 cup light corn syrup
1 cup granulated sugar
1/4 tsp. kosher salt
2 Tbs. instant espresso powder (or instant coffee) (I used 2 tablespoons of fresh espresso I just made. I let it cool)
2 Tbs. coffee liqueur (Kahlúa or Caffé Lolita) (I didn’t have any coffee liqueur and omitted this part)
2 cups lightly toasted, coarsely chopped pecans
About 1/2 cup perfect pecan halves
Make the filling:
Preheat the oven to 350 F. Melt the chocolate and butter in the microwave or in a small metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.
In a medium mixing bowl, whisk the eggs, corn syrup, sugar, and salt. Dissolve the instant espresso in 1 Tbs. hot water and add to the egg mixture, along with the coffee liqueur and the melted chocolate and butter.
Whisk to blend.
Evenly spread the toasted pecan pieces in the pie shell. To form a decorative border, arrange the pecan halves around the perimeter of the pie shell, on top of the pecan pieces, keeping the points of the pecans facing in and the backs just touching the crust. Carefully pour the filling over the pecans until the shell is three-quarters full. Pour the remaining filling into a liquid measuring cup or small pitcher. Transfer the pie to the oven and pour in the remaining filling. (The pecans will rise to the top as the pie bakes.)
Bake the pie until the filling puffs up, just starts to crack, and appears fairly set, 45 to 55 minutes. Transfer it to a rack and allow it to cool completely (at least 4 hours) before serving.
It’s that fun time of year for you pie lovers!! Cheryl from Tidy Mom has a fabulous Love the Pie Party where for the past four years people have come together to share their pie recipes and photos. Last year 182 people shared their favorite pie recipes! You can get a chance at winning an incredible Whirlpool Range (and more) …just by linking up your recipe to her party!
Buon appetito! I will be back for a super delicious (and easy!)roll recipe next week.