Being completely honest, I have never actually helped make a thanksgiving dinner before. It seems that I am always either going to someone else’s house who already has the dinner ready, eating out or staying at a relative’s house who wants to make the dinner themselves. But this year, I travelled to my grandmother’s home Arizona for Thanksgiving and insisted on making a few dishes. I ultimately decided on making cranberry sauce, stuffing from scratch, gravy and sweet potatoes with marshmallows. I couldn’t have been prouder of the dishes that I made (except for the gravy which was a total disaster hahaha) and all three dishes were the first to go!
I have never really been a fan of cranberry sauce and decided to make it simply due to holiday tradition. Homemade cranberry sauce is so much better than I ever imagined and only after eating it did I realized that the reason why I never liked cranberry sauce was because it was always from a jar or can. This recipe is the traditional, simple cranberry sauce, but ended up tasting so smooth flavorful and fruity. The lemon definitely adds a different aspect of flavor that the cranberry sauce lacks.
In advance, this recipe is very sweet and tastes more like a fruit-based, dessert-like side than a savory dish. If you want to tone the sweetness down a little, simply add less sugar.
1 cup sugar
12 oz bag fresh cranberry
1 tsp of lemon zest
2 tbsp water
1. Empty the cranberries into a saucepan and transfer 1/2 cup of them to a seperate small bowl.
2. Add sugar, lemon zest and water to the saucepan and cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries become soft, about 10 minutes.
3. Increase the heat to medium and cook until the cranberries burst, about 12 minutes.
4. Reduce the heat to low and stir in the 1/2 cup of reserved cranberries. Add more sugar, salt and pepper to taste and cool to room temperature before serving.
YAYYAYAY!! It’s fall, which is unquestionably the best season of the year! These next three months are home to combat boots, rain (my fave!), scarves, cute sweaters, hot tea, coffee, pumpkin flavored foods and drinks, Halloween (my favorite holiday), my birthday (obviously the most important holiday), and Thanksgiving. My love for baking and cooking definitely peaks in the fall and I have been waiting to buy pumpkin puree for the last 8 months. Before having my first afternoon without massive amounts of homework (thanks junior year), I ran to the store and grabbed a can of pumpkin and some nutmeg. I got home, decided to make gluten-free pumpkin snickerdoodles, which, although similar to my fall pumpkin cookies, are something I have never made before.
I made one regular gluten free snickerdoodle batch, and then a batch where I added the nutmeg and pumpkin. The Pumpkin ones definitely overshadowed the regular cookies (according to my mom and I). Enjoy!
3/4 cup sugar
1/2 cup unsalted butter
1 1/4 cup plus 2 tablespoons Gluten-Free all-purpose flour
1 large egg
1/4 cup Pumpkin Puree
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon nutmeg
1/2 teaspoon gluten-free vanilla
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon
- Heat oven to 400°F.
- Combine 3/4 cup sugar and butter in bowl; beat at medium speed until creamy. Add all remaining cookie ingredients; beat at low speed until well mixed.
- Combine all cinnamon sugar ingredients in bowl; mix well.
- Shape dough into 1-inch balls; roll in cinnamon sugar mixture.
- Place 2 inches apart onto ungreased cookie sheet.
- Bake 8-10 minutes or until edges are lightly browned.
I made this recipe for my cousin’s engagement party at my house last week. The theme was fall, so of course I had to make something with pumpkin. I decided that cookies were the best choice. It was my first time making pumpkin cookies and I was a little worried, but they turned out amazing! If there is one recipe on my site that I think you should try so far, this is definitely the winner. I didn’t have time to take any pictures of the cookies with the gorgeous frosting, but they looked even more delicious with it on. ENJOY!
2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
½ cup butter, slightly softened
1 (8-oz) package cream cheese, softened
1 lb powdered sugar (about 3¾ cups)
1 teaspoon vanilla
ground cinnamon sprinkled on top
- Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium speed until light and fluffy.
- Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined.
- Beat in pumpkin. Add the flour slowly until combined. Dough will be very wet.
- Drop dough by the tablespoon or cookie scoop onto parchment lined sheets. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Let sit on baking sheet for no more than 2 minute. Transfer cookies to a wire rack; let cool.
- For the frosting: Beat all of the ingredients until soft and fluffy. Frost a layer over cooled cookies and sprinkle with cinnamon.
- I froze these for a week without the frosting on top, and they tasted just a delicious after defrosting.