food, crochet, merriment
Wishing you all the best as we gather together to celebrate all that is wonderful in our lives this very minute–including you, my friends.
Happy Thanksgiving everyone!
“Sincerely giving thanks not only helps us recoginze our blessings but it also unlocks the doors of heaven.”
~Thomas S. Monson
In my never ending quest to find all the incredible pumpkin recipes on the face of the earth, that are NOT called pie–we’ve talked about this before— I came upon this recipe innocently enough on a blog called Family Bites. This amazing fudge is smooth, creamy and —I shutter to say—has all the positive traits of pumpkin pie without…you know…being…pumpkin pie. All the right spices and flavors in a little, bitty scrumptious pumpkiny morsel—that I dare you to leave alone for 10 minutes at a time. I know I couldn’t–and I’m incredibly brave.
It’s magic I tell you.
Beware…be-WARE!!
Ingredients:
3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1/2 cup canned pumpkin
2 T. corn syrup
1 tsp. pumpkin pie spice
12 oz. white chocolate chips
7 oz. jar marshmallow cream
1 tsp. vanilla
Directions:
Melt butter in a 3-1/2 quart saucepan. Add milk, pumpkin, and sugar. Stir over medium heat till sugar begins to dissolve, then add corn syrup and spice. Cook, stirring constantly until mixture comes to a full boil. Allow the candy to boil for 10 minutes–stirring occasionally.
Meanwhile, in the bowl of your mixer, blend marshmallow cream and vanilla for about a minute. Let sit.
Remove candy from heat and slowly add the white chocolate chips, a handful at a time. Stir until melted, then add the rest a bit at a time. Pour candy into marshmallow mixture and blend on medium speed for about 2 minutes. Immediately pour into a lightly buttered 9 x 13 Pyrex baking dish. Allow to set for about 30 minutes. Cut in squares and cover with foil.
Move over pie–you’ve met your match!!
“If you concentrate on finding what is good in every situation, you will discover that your life will suddenly be filled with gratitude, a feeling that nurtures the soul.”
— Rabbi Harold Kushner
Ok, now seriously–how adorable is this guy? I mean, I just want to kiss him…
and then, of course, I want to gobble him up…
along with his entire sweet little family.
I first saw this fellow on Pinterest, but no matter how hard I searched, I couldn’t find any directions to make him. So, being the sturdy mountain folk that we are–we came up with our own way. Oh yeah…we shall not be thwarted.
Here’s all you need:
~Golden Oreos
~Nutter Butter Bites
~Gummy Raspberries
~Candy Corn- you can find them in the bulk candy section
~Sucker sticks
Directions:
Unscrew two Oreos and gently press the two icing sides together to make your own “double stuff” cookie. Set the unfrosted cookie halves off to the side to eat later…or now. Either way.
Carefully poke the tips of 5 or 6 candy corn pieces into the frosting–around the edge for the tail feathers.
Next, with a smidge of icing–glue on Nutter Butter bite onto the Oreo for the head.
Break off a tip of another candy corn and “glue” it on for the beak.
With scissors, cut the sides of the gummy raspberry into little waddles. Aren’t they just perfect? Glue them along the top and side of beak. Add icing eyes.
~If you’re like me, this is the hardest part. I swear, I can ruin the cutest project on the face of the earth by trying to make the eyes. THIS time, I let Lyndi make a whole sheet of icing eyeballs so that I have a two year supply.
Holding the cookie carefully together, slide a sucker stick into the middle frosting–and tie a cute little bow around it.
These would make pretty little place markers for the Thanksgiving table–or a lovely little welcome prize for your holiday guests–don’t you think?
“Let us be grateful to people who make us happy; they are the charming gardeners who make our souls blossom.”
— Marcel Proust
On Thanksgiving morning, from the dawn of time–our family has had a special breakfast–fit, as-they-say, for the pilgrims themselves. It usually involves three very important things.
1) Gingerbread and whipped cream
2) Blueberry muffins and butter
and the star of the show—
3) CORNBREAD and honey butter!!
Now, typically–in the past, we’ve let Marie Calendar do most of the work in the cornbread department, but this year, we’ve stumbled upon a lovely recipe and tweaked it just a bit to suite our no yeast, no sugar adventure. It’s incredible and liable to give Miss Calendar quite a run for her money. Perfectly perfect!
Buttermilk Cornbread
Ingredients:
1/2 cup butter
1/3 cup honey
2 eggs
1 cup buttermilk
1/2 tsp. baking soda
1 cup cornmeal
1 cup whole wheat flour
1/2 tsp. salt
Preheat oven to 350 degrees. Grease a 8 inch square pan or round pie pan. Stir together dry ingredients and set aside. Beat butter and honey until creamy. Add eggs and mix well. Add buttermilk and dry ingredients and beat until no lumps remain. Pour batter into pan. Bake for 25 minutes or until slightly golden on top.
This moment…
A single photo – no words – capturing a moment from our lives.
A simple, special, memorable moment.
A moment I want to pause, savor and keep close to my heart.
If you are inspired to do the same–leave us a link in the comments.
Happy Thanksgiving weekend my dear friends.
