I made these over the last few days to take to Thanksgiving dinner. They are heat sealed so people can save them for later if there are too many other sweets there (there always is)
I made two pumpkin pies today, one for DH and one to take to dinner tomorrow. I also made the cake portion of a spice cake roll. The cake is currently rolled and cooling, I plan to make a cream cheese icing tomorrow for the filing.
I made two pumpkin pies today, one for DH and one to take to dinner tomorrow. I also made the cake portion of a spice cake roll. The cake is currently rolled and cooling, I plan to make a cream cheese icing tomorrow for the filing.
I still need to make my cranberry sauce and whipped cream, but so far I’ve made a pumpkin pie, pumpkin pound cake with a maple bourbon glaze, and a four-berry pie. I went with stars because it was the first cutter I grabbed.
I made two pumpkin pies today, one for DH and one to take to dinner tomorrow. I also made the cake portion of a spice cake roll. The cake is currently rolled and cooling, I plan to make a cream cheese icing tomorrow for the filing.
How many bags of cranberries did you use to make that many jars? I used one 12 ounce bag of cranberries and made orange cranberry sauce. It filled one small serving dish.
How many bags of cranberries did you use to make that many jars? I used one 12 ounce bag of cranberries and made orange cranberry sauce. It filled one small serving dish.
French Onion Soup Tarte Tatin, from Serious Eats. the house smells amazing while this is cooking, and, except for the one onion wedge that clearly didn't come in contact with the pan, this tarte is a serious looker. Usually a sweet dessert tart made with apples, this tarte tatin recipe is an adaptation which uses the savory ingredients of French Onion Soup Gratinee using a savory buttery pie crust. Carmelized, super-rich onions, boozy with Amotillado and a splash of Asian fish sauce, fill in the blanks between the raw onion wedges, and they're cooked on the stovetop before getting a hefty sprinkle of Gruyere cheese and a dijon mustard-slathered crust. Baked in the oven, it's then cooled a bit and inverted on a rack to cool.
In a cookie mood this week. Tollhouse, oatmeal raisin, and today snickerdoodles. Whatever is warm and gooey from the oven is always my favorite. Maybe peanut butter tomorrow, not sure yet.
Tomorrow is December 1st, which means tonight was cookie night #1. Four batches of snickerdoodles, resulting in 13 dozen cookies for three workplaces. DS moved to a new position at a different location this year, so tomorrow is the first cookie experience for his new coworkers.
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