Hello from the other side… of November. Okay, that was dumb but what I’m really trying to say is that IT’S DECEMBER. As in snow-outside-my-window, office-Christmas-tree-being-put-up (right now!), me-sending-psycho-“LET’S DO ALL THE HOLIDAY THINGS!!!”-texts-to-Joey December. I officially declare this the month of feasting, holiday get together-ing and classy boozing. So here’s all the recipes I used for Thanksgiving to get you inspired!
For whatever reason, I can never get stuff with yeast to rise, but I turned the oven to 200° for 5 minutes, then turned it off and stuck the dough inside and these rose perfectly. They turned out just like a classic white dinner roll should. Oh and they were HUGE.
(Oh my god. I just pulled that picture from a 2010 blog post, for real.)
I’ve made this every year for the past six years and it never disappoints. I made it gluten free this year by subbing arrowroot powder for flour and yes, it did change the consistency/color of the sauce but I think I was the only one who noticed. And look, I know that picture shows panko but just buy the fried onions in a can. It’s so worth it this one time a year.
If you ask me, this was the best thing we made this year. But if you ask my sister, it tasted like salami and if you ask Joey, it was too garlicky. Psh, more leftovers for me! P.S. Note those rolls again because: YUM.
Uh serious yum. Leave it to Bon Appétit to create an updated version of the good ol’ pumpkin pie. I loved the subtle caramel flavor and I really loved that you could make this two days ahead. And who knew it was that easy to make caramel sauce? A dangerous discovery!
DING, DING, DING! This was a crowd favorite! Because A) The thyme syrup can be made ahead of time B) The rest can be mixed together in a matter of minutes and C) The rum is dangerously hard to detect. We doubled the recipe and had no trouble drinking almost all of it. Definite keeper.