Watch “Pumpkin Latte” come alive in 1 minute (time lapse)
Our house is already changing from pumpkin spices to gingerbread. Today we decorated the Christmas tree and made cookies. Yesterday for Thanksgiving we had a glorious feast! I was proud to use fresh garden rosemary, parsley, and basil to stuff and season the turkey. I went outside early in the morning while it was not quite light out, but I could see my breath in the chilly November air. I was like Santa choosing only the best reindeer for the mission- only the greenest and prettiest herbs made the cut for our Thanksgiving turkey.
Aren’t those fresh greens pretty? Their shapes are perfect!Before roasting: turkey stuffed with an apple, orange, lemon, onion, parsley, rosemary, and basil. I also made herb butter with garlic and greens to spread under the skin and over the skin of the turkey. This is what makes it moist, tender, and in no need of basting.It turned out VERY moist and tender, didn’t need a knife. It pulled apart with just large forks and tongs and the family could cut it easily with a fork! This is good because my husband has banned me from ever using an electric knife again after a certain incident from a few years ago… (The knife fell from the counter and I instinctively reached out and grabbed it to catch it from falling. I was very, very lucky that I caught it by the handle and not by the blade! Whew, that was close to a nasty accident. It was my painting hand too, so it could have possibly been quite tragic for me.)My dinner plate, crammed full of food! I didn’t want the yams or cranberry sauce.And here’s the cake I made last weekend. I took a chocolate cake recipe of my mom’s and made a few creative substitutions. Instead of milk I used eggnog, whiskey and espresso! Other than that, it was just chocolate cake! 🙂 The frosting was AMAZING. I modified a buttercream recipe.The house even has a chimney on it. This bundt cake mold is made in the USA by Nordic Ware. The unfortunate crack you see is because I ran out of batter and had to quickly make more, so it’s two different cakes (one had the whiskey and espresso in it, the other had eggnog; both were chocolate cakes other than those substitutions for the milk). Anyway, I will make a double batch of batter before I begin next time. I’m going to make three of these tomorrow for my kids to decorate. The wreath is fondant and the snow is frosting. The trees are painted with a green food coloring pen. I didn’t add any other decorations, but my kids want to do more with theirs.
I have more stories to share, but this blog post is getting rather long! So, I’ll just leave this at the food highlights for now. I hope all of you have been enjoying your Thanksgiving break, and if you don’t celebrate this holiday, may you have a joyful weekend anyway!
