With potlucks, work luncheons, and Thanksgiving on the horizon, I thought I had best get busy baking up some goodies ahead of time, most of them stocked in the freezer.
I have Sweet and Salty Butterscotch Pecan cookie dough in the freezer, ready for baking. These cookies receive the most rave reactions every time I share them.
Pecan Tassies, bite-sized pecan pies, will grace a potluck at the gym. These freeze well in an airtight container, but that means I can easily sneak a tassie or two each night. I hope they last until the potluck later this week!! By the way, this time I added about 5 chocolate chips to the bottom of each crust before adding the filling. Extra yum!
A scrumptious Pumpkin Buttermilk Pound Cake with Caramel Icing, sans icing but tightly enveloped in plastic wrap and housed in the freezer, awaits Thanksgiving festivities, returning for a repeat performance after its highly successful debut last year.
I baked Pumpkin Spice Latte Cupcakes recently, falling in love with their espresso and pumpkin combo. Truth be told, it’s the frosting that stole my heart. I knew these would grace the table at the next salad club lunch at work, taking place this week.
Although these aren’t stocked in the freezer, I just have to share about these Apple Fritters I made recently for a book club meeting. Oh my goodness, this recipe makes the heavens sing. Check out Nicole’s post at Galley Gourmet for pics and recipe. I modified her recipe slightly, using grated apples rather than diced. I made it both ways, actually, and prefer the grated version. These are best eaten shortly after frying.
Finally, I tried my hand yet again at caramels, only to add another tale to my list of caramel woes. However, this time the caramels almost set properly. They are a bit too soft and every time I cut them, they morph back into one large blob after a few minutes. Sigh…
Since the Apple Cider Caramels still tasted yummy despite their blobby status, I decided to give the Browned Butter Caramel Stuffed Cookies a try and rescue the caramel. Failure. Sort of. I must have made the cookie balls too small and/or the caramel pieces too big; the caramel simply oozed out the bottoms of the cookies. Bummer because the browned butter cookies bake up outta-this-world-crazy-divinely-delicious and the apple cider caramel pairs perfectly with it.
As I held the tray of ruined cookies in my hand, about to toss them into the trash bin, I had a rescue idea flash into my brain: crumble the cookies and toss them into a batch of vanilla ice cream. So I did. Truthfully, I think it’s just a so-so combo, but my hubby loves it.
I tried another vanilla ice cream recipe for this, though, that hubby claims is better than his beloved Hagen Daaz. At Galley Gourmet, Nicole used the French Vanilla Ice Cream from David Liebovitz’s book The Perfect Scoop, but she modified it by adding some corn syrup and vodka. It certainly does create a soft, creamy, rich, and easy-to-scoop ice cream.
Oh, and if you ever have a ruined cake, you can try a trifle for a rescue mission. I had to do that with a burnt chocolate bundt cake a couple years ago, but I successfully turned that disaster into Chocolate Berry Trifles. I got the idea from Michelle at Brown-Eyed Baker and her carrot cake disaster rescue: Carrot Cake Trifle.
With all this baking, I can hardly wait for Thanksgiving. It’s my favorite of the holidays because it’s all about family, friends, and food. And I look forward to making Turkey Tetrazzini again from the broth I’ll make from the leftover carcass and all the meat I’ll get from those bones. It ranks as one of the most delicious savory recipes, I think, to come out of my oven.
What’s your favorite food at Thanksgiving? Try asking that at the dinner table. Not one person said turkey the year someone posed that question! My favorite: my mom’s sauerkraut. Or maybe Ladera’s stuffing.
Okay, only 11 more days until Turkey Day!! Wishing you and yours a wonderful holiday filled with gratitude.