I promised y’all all the dessert details so… Here ya go:
My mom set up 6 tables for her desserts. She started making all of these delicious delicacies at the beginning of October and covered them in quite a lot of foil and placed them in the freezer. I don’t know how the woman does it but she makes sure to have the old favorites ( party cheesecakes, pecan pie, pistachio cake, and chocolate casserole) and some newbies (malted milk ball cake, butterfinger pie, and gosh knows I’m forgetting some). I love how she makes labels for all these desserts out of name tags and Popsicle sticks. Unfortunately I was not there to help her come up with creative names for the desserts this year. (next year… I will be there to fix this) At the end of the post you can see the pictures. If you count in the pictures you will get 44 desserts. I realized after I did this that one of the trays has 3 desserts on it so that makes it 46.
Mom, I love you but am begging you… Next year I think the dessert theme should be like the top 10 desserts.
What do y’all think?
What would be on your top ten dessert list?
As I sit above the clouds on a flight back to Minne all I can think about is how much fun we had this Thanksgiving! My parents did an incredible job and not only was the food yummy but the centerpieces were gorgeous too. Before we got to the airport this morning I asked my mom what she was going to do today and she told me absolutely nothing. After y’all see these pictures I think you’ll agree with me that she has earned a day to simply relax.
How was your Thanksgiving?
PS- tomorrow I will post the dessert spread
Hello weekend… hello first snow for the season… I know we were warned but really I did not expect it. I realized I was quite unprepared when I stepped out of the car this afternoon at the outdoor shopping area in Maple Grove. I have decided to use this as a learning experience. Uggs+ a light fleece= no good in 28 degrees!
I am jet setting off to upper 60′s in a couple of days and I could not be more excited! Hello sunshine, the fam, and Chickfila.
Now you know who was prepared for the snow? This little fella…
If I could talk right now (For some reason.. I woke up this morning with no voice… Which is not great when you have 12 preschoolers to teach ) … You could hear how excited I am about this dessert. I attempted to try my hand at fudge for the second time and I was super pleased with the results. This recipe was much easier to follow and I love the addition of marshmallow fluff. Thank you Sweet Pea’s Kitchen for this delish recipe. Also I must thank the sweet woman who works at Byerlys who helped me find a candy thermometer.
The only changes I made to the fudge was omitting the nuts and I halved the vanilla extract and added a 1/2 teaspoon of maple extract.
Side Note: how cute is this picture from my parents house? I can tell my mom is already getting excited! It’s a good thing Leo isn’t coming with for Thanksgiving… He would be terrified of that turkey. Haha
Can you guess who got to these before I photographed them?
Thanksgiving is upon us and I couldn’t be more excited! It’s amazing to think back to where I was and what I was doing last year at this time. I am so much happier with my job and how I have taken charge of my health.
Justin reminds me every year of how long he has been at my family’s Thanksgiving and what his favorite dessert is that my mom makes. This year it is his 9th Thanksgiving and his favorite dessert is still Pecan Bars. I have never made these before because I think was a bit intimidated by the homemade caramel sauce. This year I caved and. Decided to try my hand at them. These bars are very easy to make and require little clean up.
1 package Pillsbury Yellow Cake Mix
1/4 cup butter
2 cups chopped pecans
1 cup brown sugar
1/2 cup sugar
1 cup butter
1/2 cup honey
1/4 cup whipping cream
Heat oven to 350 degrees.place cake mix in a large bowl and cut in 1/4 cup butter. Press loosely in jelly roll pan. Top with pecans. In a large sauce pan combine 1 cup butter, brown sugar, white sugar, and honey. Bring to a boil over medium heat, stirring constantly. Boil for 5 minutes. Remove from heat and turn in whipping cream. Pour over pecans. Bake 17-20 minutes on the lower rack of the oven. Let cool and cut into squares.
What is your favorite Thanksgiving dessert?
Justin doesn’t love pumpkin but I do! If you love pumpkin make these bars. I made them on Sunday and then sent half with Justin to work and took half to my work. One of my coworkers asked me today if I had any bars left over. I didn’t but promised her I would make some more for her soon. It’s a great combination of minimal ingredients and not too much prep or cook time. Thanks Williams Sonoma for a great recipe.
1 package yellow cake mix
1/2 cup melted butter
3 large eggs
1 jar of Muirhead Pecan Pumpkin Butter
2 tablespoons milk
1 tablespoon flour
1/4 cup sugar
1/4 cup softened butter
1 teaspoon cinnamon
Preheat oven to 350 degrees. Divide yellow cake mix . Place all but one cup in a mixing bowl. Stir the melted butter and one egg into the cake mix. Press the mixture into the bottom of a greased 9 by 13 pan. Mix the jar of Muirhead Pecan Pumpkin Butter with two eggs and milk. Pour Pumpkin butter mixture over the cake mix. Stir the reserved cup of cake mix with the flour, sugar, softened butter, and cinnamon. Mix together until crumbly. Sprinkle over top of the pumpkin layer. Bake 35 to 40 minutes or until golden brown. Cool. Cut into squares.