I did a shout-out for YOUR Thanksgiving recipes, so we could all be inspired with new and exciting dishes to bring to the table. Bloggers and blog readers alike shared some some tasty vittles, and here is the promised post to pass it along to you!
Barb from A Life in Balance shares her mother-in-law's German Stuffing.
Carrie from Making Lemonade has a great Thanksgiving menu and make-ahead's post you should check out!
Diane from Knitting Zeal posts about her stuffing and cranberry relish.
Melissa from Lissabee Confections shares a delicious cupcake recipe, which she describes as being "like a pumpkin roll in a cupcake, but SO MUCH EASIER":
Autumnal Delight Cupcakes
- 2 1/4 cups all-purpose flour
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- a few pinch fulls of pumpkin pie spice
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/3 cup brown sugar
- 2 eggs, room temperature
- 3/4 cup milk
- 1 cup pumpkin puree
- 1 tablespoon vegetable oil
- extra cinnamon for garnish
Preheat an oven to 375 degrees F. Grease 24 muffin cups, or line with paper muffin liners. (I used Jumbo Muffin Pan, and it made about 8-10 giant cupcakes!) Sift together the flour, 1 teaspoon cinnamon, nutmeg, ginger, clove, allspice, salt, baking powder, and baking soda; set aside.
Beat 1/2 cup of butter, the white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Stir in the milk, vegetable oil and pumpkin puree after the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
While the cupcakes are cooling, make the frosting. Once the cupcakes are cool, frost with the cream cheese icing, and garnish with cinnamon on top.
Lissa's Cream Cheese Frosting:
1 stick butter, melted
4 cups confections sugar
1 1/2 tsp vanilla extract
8 oz package cream cheese
Cream all ingredients together, add one cup of sugar at a time until everything is blended together. Add more or less sugar depending on how sweet you like your frosting. I like mine sweet! I use 4 cups.
Karin shared this dessert recipe that she says is "light and refreshing:"
Easy Coconut Pie
- 4 tablespoons (1/2 stick) butter, melted 2 eggs, beaten
- 1 tablespoon all-purpose flour
- 3/4 cup sugar
- 1 cup shredded sweetened coconut
- 1 cup milk
- 1 9-inch unbaked pie shell
Preheat oven to 350 degrees F. In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk. Pour into pie shell. Bake until firm, about 45 to 60 minutes.
Alicia shared several awesome recipes:
(from Rachael Ray magazine):
Sweet Potato Muffins
Brussels Sprouts with Pancetta and Craisins
SO many great recipes to try! As I get more I will update this post - so please, send along YOUR recipes to share with the rest of the community!
To submit a recipe, fill out the form below by midnight!