From MOTB’s kitchen to yours, Happy Thanksgiving!!
Don’t forget the booze!
What am I making? I’m visiting two sets of dear friends this year, and I’m bringing nibbles to their celebrations.
Here’s my list:
April Bloomfield’s Roasted Carrots with Thyme & Garlic (Best. Carrots. Ever.)
Cornbread in a Cast Iron Skillet
Rosemary and Honey Pecans
A Sugar-Free Version of Pumpkin Pie (deciding between modifying this recipe and this one)
Pie Update: I went with the “tangy, creamy pumpkin pie” recipe here. I roasted a small organic pumpkin, which yielded more than double the pumpkin I needed and made an all-butter crust based on this version. For the pie, I substituted 1/2 cup of honey for the two types of sugar. I also added 1/4 tsp. of baking soda to reduce the acidity of the honey.
A “Note to Self” for the next time I make the crust: Parbake for about 8 min. covered, 8 min. uncovered. Parbaking for longer makes it soggy from all the butter. Also not necessary to drop overall pie baking temp. 25 degrees to compensate for the honey – next time cook at the full 325 degrees for recommended time, checking after 40 min. Undercook slightly to keep pie from “breaking.”
I am so very thankful for all of YOU. Your comments, questions, tweets and emails really make this site worth it for me.
I hope you have a sweet, restful and gratitude-filled holiday.
Emily / Mouth of the Border
I love sharing details about upcoming tasty trips and adventures, so you won’t want to miss a bite. As always, please feel free to chat with me on Twitter, join our group on Facebook and keep up with new posts here by subscribing.