So the Thanksgiving feasting continued last night, as my housemates and I hosted our own Thanksgiving dinner (which we started doing last year). We invited many international students who have never had a Thanksgiving dinner before or know what it's about. A little Canadian culture for them :). With a guestlist of 20+, we knew we would need a whole lotta food. We were in the kitchen for the entire day, each with our own dishes to prepare. With 5 of us it worked out just fine putting everything together, how one could ever do it on their own though is beyond me. It did take a lot of planning though, making desserts days before and scheduling times to use the oven. The work was well worth it, as 22 of us sat down around tables stretched through the house covered with plates literally overflowing with autumn delights. All the dishes turned out great. I of course went back for seconds, and then continued to stuff myself with plenty of desserts far surpassing my full state. I was quite uncomfortable by the end, but with such wonderful foods eying me from the counter I couldn't resist. The night certainly exceeded last year's, in food and company. Sadly, it was my last turkey dinner (I had 3!), and we made soup today with the leftovers.
So now, feast your eyes on last night's dinner. A meal of epic proportions and tastes.
Delicious Pumpkin Hummus
Autumn salad with pears, grapes, feta and walnuts
Sodabread brought by our Irish guest
Pea salad brought by another
My maple-honey glazed carrots and walnuts
Mashed potatoes with garlic and chives
Cheesy white and sweet potato layered dish
Baked squash with pecans
Orange cranberry sauce, brought by a friend
The turkey, that my housemate and I babysat all day
The dessert table: ice cream, pear, cranberry & pineapple crumble, apple pie, cheesecake-pumpkin pies
My apple pie
Ingredients for Cookies:
2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
½ cup butter, softened
1 cup white sugar
½ cup brown sugar
1 cup canned pumpkin puree
Ingredients for Glaze
1 cup confectioners’ sugar
2 tbsp milk
1 tbsp butter, melted
½ tsp ground cinnamon
Preheat oven to 350°F
Grease or line your baking sheets.
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, cream together the butter, white sugar and brown sugar. Beat in the pumpkin and egg to butter mixture until thoroughly combined. Add the dry ingredients and mix just until combined.
Drop cookies on baking sheet using a 2tbsp cookie scoop.
Bake for 12-15 minutes in a preheated oven, or until a toothpick comes out clean. Cool cookies completely on a rack.
For the glaze, combine the confectioners’ sugar, milk, melted butter, and cinnamon. (Add milk to thin the glaze, if needed.) Decorate as desired.
Happy Thanksgiving everyone! So this post is the first in a short series celebrating this glorious holiday, because I have just too much to show/write about for a foodie to cram it all into one post. Tonight I sit with a belly overflowing with turkey after an amazing Thanksgiving weekend. I am home from uni for 4 days and from start to finish, I have been eating non-stop. I love coming home for Thanksgiving weekend. It's the perfect little break away from school to come home. I mean, what's better than reuniting with your friends and family over fantastic food and drink surrounded by the beautiful colours and smells of autumn? It is definitely my favourite season and this weekend we had absolutely perfect weather.
Carrot Cake in a Jar?! Never seen this before, but it sounds magical!
The biggest turkey I've ever partaken in eating
Oh pie, how I love you so
So I hope you all had a fabulous weekend of family and food! More posts to come, as I have some yummy new recipes to share. And next weekend is Thanksgiving number 2 with my housemates at uni, so hopefully I will have freed up some stomach room by then.
1 cup sugar
1/2 cup molasses
2 large eggs
4 cups flour
2 tsp cinnamon
1 tbsp ground ginger
1/2 tsp ground cloves
1/2 tsp baking soda
1/4 tsp salt
Demerara sugar or granulated sugar for rolling
In a large bowl, using an electric mixer set at medium speed, creeam the butter, brown sugar, and granulated sugar together until light and fluffy. Add the molasses and eggs and beat until blended, the mixturee may appear curdled at this point.
In a medium bowl, sift together the flour, connamon, ginger, cloves, baking soda and salt. Beat the dry ingredients into the wet just until they form a soft dough. Cover and refrigerate the dough for at least 2 hours or up to overnight.
Position a rack in the middle of the oven and preheat to 350F. Line 2 baking sheets with parchment paper. Scoop the dough and roll into balls. Place the demerara sugar in a large shallow plate. Roll dough balls in th sugar and place 2 inches apart on the baking sheets. Flatten slightly. Bake until the cookies are flattened and crackled and smell very spicy and fragrant, 11 to 14 minutes. Let cool for 5 minutes on the baking sheet before removing to a wire rack to cool completely.
Thanks Anna & Sara!