Guys. This is the pumpkin muffin dreams are made of! I cannot tell you how good they are with coffee – you just need to try it for yourself!
The pumpkin spice is so warm and comforting, especially as the temps are getting cooler. The coffee crumb has the best crunch and reinforces that pumpkin spice in the base. And the base is moist and delicious and I’ve made them so many times in the past week – we can’t stop eating them!
Don’t you just love making a treat that is like, just a little less effort? Guys, I love a good pie (and I really love a great pecan pie). Forget “easy as pie” – this is “easier than pie!”
Especially at this point in my pregnancy (hey, 29 weeks!), I’m getting tired on my feet, and my belly is getting in the way. Like, to be honest, the idea of rolling out a pie crust right now is not my idea of fun!
Let’s start this by saying, this isn’t the prettiest thing I’ve made. You’re seeing the second go of this recipe – the first time it was perfect. And it was pretty. I almost wasn’t going to share this because this turkey breast wasn’t as pretty as the first one – but hey. Let’s learn from my mistakes!
So, because of #quarantine, this Thanksgiving is looking a little different. There is basically no reason to make a whole turkey, so a turkey breast is a great alternative! You could even roast some turkey legs, too, if you want the dark meat.
Can I even just tell you guys how much I love appetizers? It’s just my favorite. A cocktail party is my dream. Tapas is so much fun. I just love having lots of little dishes, especially for entertaining. My favorite gatherings I’ve hosted have been ones where we just serve picky food.
So, here’s a new idea for your Thanksgiving or Friendsgiving table – goat cheese crostini topped with apple cider cranberry sauce!
These crostini are toasted in a pan with butter, giving them a gentle crunch with a soft middle. The creaminess of the goat cheese balances the tang in the cranberry sauce. And then, there’s the cranberry sauce. Sweet. Tangy. A little warm, with a hint of cinnamon.
We’re continuing Friendsgiving week with the PERFECT and EASY fall appetizer you have to make this year, holiday or not. This appetizer is warm, and creamy, and a little sweet – but a lot good. I mean. Really good.
I love an easy appetizer that feels special but doesn’t require a crazy amount of effort (honestly, there’s only a few recipes I’m willing to make that do). But the flavors in this are perfectly balanced, with that tangy, creamy, sweetness. And literally you can put this together in 30 minutes with barely any hands on effort.
There are two things that are totally essential – and worth it – about this recipe: making the custard base and purchasing the KitchenAid ice cream maker attachment. Because if you like pumpkin spice, and you like ice cream, this recipe is a must. have.
So, I’m sure you’ve seen those no churn recipes that you don’t need an ice cream maker for – the ones that just use condensed milk and heavy cream. I’ve made them before, too, and they’re great. But this ice cream maker is a game changer. And my favorite thing? It has to store in the freezer, so it’s not even in the kitchen taking up space.
Can you imagine a Thanksgiving table without stuffing? It’s 100% my favorite part of the meal! Savory, satisfying, crunchy, soft, salty. It’s so much all in one bite. This year, I’m dishing out this sausage and roasted grape stuffing with rosemary and thyme.
Using breakfast sausage, rosemary and thyme brings those traditional flavors of the holidays I’m sure we are all gravitating towards, especially this year. But the roasted grapes – they bring something a little more unique to the table. They’re soft but still firm enough that they give you a burst of sweet juice when you take a bite.
Welcome to Friendsgiving week! I love using Friendsgiving as an excuse to create some fun, non traditional dishes. I hope you love the recipes this week and it inspires you to try something new, whether a small Thanksgiving gathering or a socially-distanced-outdoor-mask-wearing-be-smart-Friendsgiving.
If you haven’t made acorn squash yet, this recipe is your reason to try it! I always see stuffed acorn quash for a Thanksgiving side, but I cut these into slices and roasted them up in butter, garlic and parmesan. Can I even tell you how amazing the house smelled?!
