Wait, wait! Hang in there fall! There are officially 25 minutes until November is officially over, 3 hours and 25 minutes west coast time!
To make up for our lame hiatus (really, REALLY sorry), we thought we’d compile our favorite recipes from this past Thanksgiving holiday before we head into winter treats (YAY!)
Libby: Pumpkin Spice Magic Cookie Bars
Amy: Cornbread Stuffing
Mouth watering yet?
Recipes After The Jump!
1. Pumpkin Spice Magic Cookie Bars (Adapted from Pink Parsley)
Such a yummy twist on one of my all time favorites. The pumpkin/cream cheese combo gives it a subtle spicy kick and pleasantly unexpected cheesecake-y type texture. Can’t get much easier, just layer away!
- 3/4 cup graham cracker crumbs
- 1/4 cup melted butter
- 1 cup pumpkin puree
- 3/4 teaspoon pumpkin pie spice
- 3 oz cream cheese, softened
- 3 Tablespoons granulated sugar
- 1/2 cup semisweet chocolate chips
- 1/2 butterscotch chips
- 3/4 cup sweetened shredded coconut
- 1/2 cup sweetened condensed milk
Preheat oven to 350. Grease the bottom and sides of an 9×13 inch baking dish. Mix together graham cracker crumbs and butter, and press into bottom of the dish. Bake for 10-12 minutes, or until lightly browned and crispy. Remove from oven and set aside.
Using a hand mixer, beat the pumpkin, cream cheese, sugar, and pumpkin pie spice until well combined.
Spread the pumpkin mixture over the crust. Sprinkle chocolate chips, and butterscotch chips over the pumpkin. Top with the coconut, and pour the condensed milk evenly over the top.
Bake for 25-30 minutes, or until the top is golden brown and the mixture has started to set. Remove from oven and allow to cool for 1-2 hours before cutting.
2. Caramelized Onion and Cornbread Stuffing (Adapted from Tyler Florence!)
So this was basically the hit of our Thanksgiving, not gonna lie. So delicious, and sweet (but not too sweet) and salty, and moist! I was a bit worried that it would just taste like cornbread….but oh was I wrong. It tasted like an enhanced, heartier version of cornbread! Sidenote: My roommate Sam even hid the rest of this stuffing so that people couldn’t take home any leftovers, and we could eat the rest ourselves. lol It was a super easy recipe, I doubled it for our large feast, just chopping the onions took forever.
Ingredients (I doubled this):
- 2 tablespoons butter
- 2 onions, chopped
- 6 large cornmeal muffins, cubed
- Handful fresh sage leaves, chopped
- 1 egg
- 1/4 cup heavy cream
- 1/4 cup chicken stock
- Salt and freshly ground black pepper
1. Preheat the oven to 375 degrees F
2. Melt the butter in a medium skillet
3. Throw chopped onions into skillet and cook until nicely brown and caramelized
4. Separately, make corn muffins (I just made the Jiffy kind), then cut them up into cubes (let them cool before chopping them up).
5. Put cubed corn muffins, onions, and sage in a large bowl and mix them. Also season with salt and pepper until you have the desired flavor.
6. In a separate bowl, whisk together the egg, cream, and stock (I used veggie stock for my vegetarian roommate and it still tasted delicious!)
7. Add the wet ingredients to the bowl with you cornbread and mix it all together.
8. Spoon batter into a buttered baking dish and bake for about 30 minutes (or until the top is golden brown and a little crispy!)
Then wah-lah, you have a hit dish!