Thanksgiving Wreath

Look at me, doing two posts in one day!! I just had to share this project with you though, it's my first real Pinterest project and it turned out fantastic!

Our Family Thanksgiving Wreath!

I just wrapped a foam wreath with brown ribbon (super-glued/pinned in place), cut leaves out of colored card stock, and we wrote what we are thankful for in gold and silver pen! Then we just pinned the leaves on! We did it in pairs because I didn't have enough pins. Oops!

These are a few of my favorite sections... (guess who is grateful for the planets?)

Little Stephen wrote his own, and Joe wrote a few too!! He copied down the letters I wrote for him. I love this new wreath. We will keep it up through Christmas, and re-use it every year!

Rosemary Bread (And Art!!)

Do you know what the best part about this Thanksgiving is? It's not over!! The holiday continues all weekend. I have no intention of risking the crowds for any Black Friday shopping, the thought makes me shudder...ugh. We have other plans, namely getting our Christmas tree! This will be our first real family Christmas tree, and I am VERY excited! Christmas gets back in gear today!

I have fun things to share!! So, living on a very very tight budget in tiny apartments 90% of our married life left very little money for "decorating". Our walls are hung with a few family pictures, and that is about it. I've been saving up Cooks Illustrated magazines for years, thinking someday I might "do something" with some of the artwork on the covers. They have little 5x7 paintings on the front, and 8x10 sketches on the back that I've always thought were beautiful, and I finally used them!! The hardest part was picking favorites. And now, for the first time in my married life, I have ART on my walls. In my kitchen, no less!! It makes me smile from ear to ear every time I enter my kitchen now. :)

I know the pictures aren't that great, but I just HAD to show you!!!

Rosemary Bread (adapted slightly from Mel's Kitchen Cafe)

Printable Recipe

1 Tb instant yeast or 1 1/2 tablespoons active dry yeast
1 Tb sugar
1 1/2 cups warm water
2 3/4 – 4 cups all-purpose flour (I ended up using 3 3/4)
1 tsp kosher (coarse) salt (or 2 tsp table salt)
1 1/2 Tb dried rosemary, chopped and divided (or a heaping tsp of fresh)
A few Tb olive oil for brushing

kosher (coarse) salt and 3 more Tb melted butter for topping

In a large bowl combine the yeast, sugar and water. If using active dry yeast, let this mixture stand until foaming and bubbly, about 5 minutes. Add two cups of the flour, salt and 2/3 of the chopped rosemary. Mix. Continue adding flour,a 1/4 cup at a time, until it comes together in a soft, barely sticky dough. Knead the dough by hand or with an electric mixer for 4-5 minutes, adding additional flour only if the dough is overly sticky and not clearing the sides of the bowl.

Transfer the dough to a large, lightly greased bowl and cover with plastic wrap (I like to just spray my bowl and the top of the dough with baking spray before covering). Let the dough rise until doubled in size, about 1-2 hours. 

Once doubled, gently deflate the dough and divide in half. Lightly grease/line a baking sheet with parchment paper. Shape the dough into two smooth, oval shaped loaves and place them on the baking sheet,  so they have room to rise and bake without touching. Cover the loaves with lightly greased plastic wrap and let them rise again until nearly doubled, about an hour.

Preheat your oven to 425 degrees. Brush loaves with olive oil and sprinkle with a bit more rosemary and kosher salt. Bake the loaves for 18-20 minutes until browned. Remove from the oven and brush with just a bit more olive oil, and sprinkle a little bit more salt on top. Let mostly cool before serving.

This is kind of a copycat recipe of the bread served at Macaroni Grill Restaurants, and it's been so long that I had it that I can't garauntee how close it is... But it's delicious either way! My favorite part is the salty, buttery, crispy crust. Yum!!

The rosemary is fragrant with a bit of bite, the bread is fluffy and buttery...

Mine over-rose a little, so your holes won't be quite this huge. That's okay!! Its scrumptious, and a wonderful accompaniment to pasta. (or just about anything else, really)

A delicious, simple rustic bread. Too bad I didn't have the presence of mind to set out some olive oil for dipping! Try it, I hope you like it!
*UPDATE!! After multiple tweaks and tries of this bread, I have eliminated the butter, and changed the brushing/sprinkling a bit. Try to find a good-quality olive oil (my favorite has "buttery" notes) and it will take this bread over the top!!*

Gingersnap Pumpkin Cheesecake

Source: Joy Ever After via Pinterest

Happy Thanksgiving!! I hope you are ALL having a wonderful day, no matter where you are, celebrating or not, cooking or taking a break, visiting or hosting or home. We have no visitors, no plans, no stress. I actually managed to get a completely thawed turkey in the oven on time for the first time ever!! I'm so proud. That takes some learning, people!! We had a calm, lovely morning, watched a movie, took the Beast out to a dog park to play with friends (Little Stephen got stung by a BEE!!) gave her her own Thanksgiving treat, and now we wait till the final hour, when it all comes together!

I am overflowing with thankfulness today. It just comes bubbling up over and over, I find myself close to tears often. This whole move, this whole start of a new life has been so amazingly tailored to fit our family to perfection, it leaves me with no doubt of a Heavenly Father who loves us each deeply and personally. The little things (and big things!) that have appeared, and come together, and been presented on a silver platter... it's thrilling and humbling, all at the same time. *tears and sniffles*

I wish I could give each and every one of you a big HUG! Have a glorious day, and enjoy it all! While I enjoy my cheesecake :)

Gingersnap Pumpkin Cheesecake
Printable Recipe

Crust:
1 cup gingersnap cookie crumbs
1/2 tsp ground ginger
1 tablespoons brown sugar
1/8 cup butter, melted

Filling:
2- 8oz. packages of cream cheese, softened
3/4 cup white sugar divided
1 Tb vanilla extract
3 eggs, room temperature
1 cup of pumpkin
1 Tb ground cinnamon
1 tsp nutmeg
1 tsp ground ginger divided
1/2 tsp allspice

Preheat the oven to 350°F. Grease/butter and line an 8 inch round springform pan with parchment paper.

For the crust: Crush up the gingersnaps (I used my food processor, you could put them in a plastic bag and pound on them with something! :) Stir the sugar, ginger, and butter into them and press them into the bottom of your pan. Bake 15 minutes and remove from oven.

Beat the cream cheese, 1/2 cup of the sugar and vanilla together until smooth and fluffy. Mix eggs in one at a time, beating well after each.

Remove one cup of the mixture and transfer to another bowl. Mix in 1/2 tsp ginger and set aside.

Add 1/4 cup of the sugar, pumpkin, and spices (with remaining 1/2 tsp ginger) to the remaining filling. Mix till smooth. Pour the pumpkin mixture into the spring-form pan. Drizzle the 1 cup ginger filling over the top.

Bake for 40-50 minutes or until filling is barely set. Let the cheesecake to cool before removing from the pan. Chill until ready to serve (at least 4 hours, best overnight).

Okay, first off I have to apologize, mine cracked. I left it in just a few minutes too long. Sorry!! Now. Lets start with the crust. It practically turns back into a crunchy, buttery gingersnap!! It's delicious. The perfect pumpkin cheesecake crust.

The filling?! Oh man. I am never making pumpkin pie again. It's pumpkin pie, but better. Deeper, creamier, smoother, just a little bit thicker... so, sooo good!!

Just enough ginger to stand out, plenty of back-up spices... I still haven't gotten raves from The Geologist, but he admitted it was much better. Good enough for me! This is my new Thanksgiving dessert, period. I'll make him something else :)

What do you think? Interested?? You should be. I might convert everyone away from pumpkin pie with this one. It's a good thing it isn't huge, or I'd be in serious trouble! Go ahead and double it if you want a big, 10 inch one. Your guests, neighbors, and family will sing your praises. All right, I'm off for another slice.

Enjoy and revel in your day, Thanksgiving or not!

Shared at Foodie Friday, Strut your Stuff Saturday. and On the Menu Monday

Old-Fashioned Pea Salad

Wow. That was quite a day! I was going and going every minute, from the moment I woke up until the kids went to bed! I know that sounds like a day in the life of most busy moms, but for me it was a LOT! Whew!! I'm proud of myself though, I survived. And managed to get dinner on the table! I'm also very proud of my husband, he participated in a blood drive last night! For anyone who knows him well, this is a BIG deal. He HATES needles. He wasn't too fond of them before he met me, but going through all my needle experiences only made it worse, poor man. We came along for moral support last night, and he was very brave. He got a little pale, and a bit dizzy, but made it through. I'm so proud of my Geologist!!

I practically had to inhale dinner to get out the door for his appointment, but it was fabulous. Hit the spot. Pasta with Asparagus and Lemon Cream Sauce (my favorite!), Rosemary Bread (coming soon!) and this salad. Loved it. So fresh and delicious! If we didn't already have a green veggie planned for Thanksgiving, I would absolutely make this again!

Old-Fashioned Pea Salad (adapted from The English Kitchen)
Printable Recipe

1 cup of frozen petite peas, thawed (pour boiling water over them and let them sit for a few minutes, then drain. Put in the fridge to chill)
1 head of iceberg lettuce, chopped
1/2 of a small red onion, peeled and finely chopped/sliced, marinated in 1/4 cup of balsamic vinegar and 1/2 tsp sugar for 15-30 minutes
1/4 cup of cheese in small cubes (I used Gouda)
4 slices of bacon, cooked until crisp and then crumbled

Dressing:
1 1/2 Tb of rice wine vinegar
3 Tb olive oil
1 1/2 Tb mayonnaise
1/4-1/2 tsp sugar, to taste
1/2-1 tsp fresh dill, chopped

a little drizzle of fresh lemon juice
salt and black pepper to taste

Whisk all of the dressing ingredients together in a small bowl. Taste and adjust seasonings as you like. Set aside. (It will separate a bit, whisk it back together right before serving)

Combine all the salad ingredients together in a bowl. When you are ready to serve, drizzle the dressing over top and toss. Serve immediately.

You don't have to marinate your onions if you like them raw, but it's the only way this family will eat raw onions :) I love the sweet, tangy, sharp note they add to this salad! Crunchy salty bacon, fresh peas, and creamy cheese all work together perfectly. You can use any cheese you like! Gouda is our family favorite.

The dressing may not look like it makes much, but it's perfect. Lightly creamy, sweet and sour, and just enough to coat the salad without being heavy. I was a little worried, seeing the mayonnaise, but don't be concerned, it's delicious!!

Tried and tested, won rave reviews all around, even from the boys. This salad experiment is going awfully well!! I'm having more for lunch today :)

Banana Cream Cheese Muffins

Today is the day of errand running!! Groceries, beastie things, library, chiropractor  woohoo! I'm all over the place, which is why I'm posting out of order. This one was quicker to get posted :) It's a beautiful sunny day, the boys are getting along, I got enough sleep, it's The Geologist's last day, I'm making my favorite pasta in the whole world tonight... It's a good day! The only thing that could make it better? 

Muffins, of course! I'm firing this one out there, shaping some bread, and then out the door I go!

Banana Cream Cheese Muffins (adapted from Baked Bree)

Printable Recipe

6 Tablespoons butter, room temperature
4 ounces cream cheese, room temperature
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon

1/2 tsp nutmeg
2 very ripe bananas, mashed
1/4 cup walnuts

Cream Cheese Filling:
4 ounces cream cheese
1 Tablespoon flour

1/4 tsp nutmeg
1 Tablespoon sugar
1 egg
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease/line a 12-cup muffin pan. 

Cream together butter, cream cheese, and sugar until fluffy. Add egg and vanilla and beat until well combined. Whisk flour, baking powder, baking soda, salt, nutmeg, and cinnamon together in a seperate bowl, and add to butter mixture. Add mashed bananas, and mix until just combined.

In a small bowl, whisk cream cheese filling ingredients together until smooth.

Fill each muffin cup halfway with batter. Add about a tablespoon of cream cheese filling on top of each. Cover with the rest of the batter, evenly distributed among the cups. Top with walnuts. 

Bake for 20-25 minutes. Remove from oven, and let cool a few minutes before removing from pan.

 I'm the only member of my family who likes walnuts, but this recipe was just for fun, so I went for it!!

I'm glad I did!! What is a banana muffin without nuts, anyway?? These muffins are truly scrumptious. Perfectly moist and banana-y, with a little nutmeg and cinnamon... I love nutmeg :)

And of COURSE, cream cheese filling!! Why didn't I think of such a thing before?? It's so yummy, I just might have to turn this recipe into banana bread... with a cream cheese ripple... doesn't that sound fabulous?

I wish I had about a hundred of these, they're the perfect little breakfast. Or snack. Or neighborly gift...

Shared at Wow Us Wednesdays and the Farm Girl Friday Blog Fest

Weekly Menu Nov. 19

Source: tinywhitedaisies via Pinterest

Happy Thanksgiving Week!! Are you excited?? I am!! I'll be cooking a Thanksgiving Dinner in my own kitchen for the first time in my life! Seeing as there are only four of us, our feast isn't generally huge, but we have all of our favorites. I wish I could share them all with you this week, but unfortunately  I haven't made them yet! Ha! Now, I could just make them and post them immediately, frantically, but who needs extra stress on a holiday, right? So I will save them all, and be ready for next year. Besides, for some of my reading friends, this is NOT Thanksgiving week! I am going to sneak my fancy Thanksgiving dessert in for you though. :) I hope you like these, and have a Delightful week, wherever you are, and whatever you're doing!

This week we have:

Classic Spaghetti and Meatballs

Old-Fashioned Pea Salad
Pumpkin Gingersnap Cheesecake
Rosemary Bread

Banana Cream Cheese Muffins