This is the bomb. Forget that nasty, jellied cranberry stuff in a can! This is your new turkey accompaniment! You have to try this! It’s easy, quick, and you can make it a few days ahead! (Just don’t forget about it and then have to eat it alone after Thanksgiving is over. I have done that…)
In fact I’d make it just for the aroma it leaves in the house! And so delightfully charming is the popping noise from the cranberries! Delish! So festive and pretty, too….
Cranberry Pear Relish
- 1 cup fresh squeezed orange juice
- 1 tbsp grated orange zest
- 2 slightly under-ripe pears peeled & diced
Combine all ingredients. Low boil till all cranberries pop open (about 10-15 min).
Skim off foam. Let cool. Refrigerate.
Does the number of guests differ every year at your Thanksgiving dinner table? If you’re like me…you never know how many you’ll have and you want to make sure you have more than enough. You know you HAVE to have those amazing cold turkey sandwiches, that After-Thanksgiving Day Soup, and most importantly, those midnight, mouth-stuffing turkey crazes!
Food Network used to have an awesome Turkey Calculator….but nooo, they decided we didn’t need it anymore. So, here’s an awesome link to Butterball’s Turkey Calculator! I use it every year…yeah, I know. I forget every single year how big my freakin’ turkey should be! Leave me alone cause I know you do, too! Which is why they have such a thing as a turkey calculator anyway!
I love potatoes….
Baked, mashed, fried, but not raw…yes, I said raw. That would be my husband. I’ll be in the kitchen peeling potatoes and the next thing I know he grabs a potato and salts it and then he’s chompin’ down. Weird, right?? (I think it’s because he’s a crazy Irishman…)
But this is not about raw potatoes, is it? And it’s certainly not about crazy Irishmen! Thank God!
This is about the best form of potatoes, bar none….MASHED. So, here are my secrets to make those spuds really shine! But don’t tell anyone, these are just for you.😘
My Secrets for Delicious Mashed Potatoes:
1) Boil those little guys in chicken broth! Yep, it adds a ton of flavor without taking away that yummy potato taste.
2) Use heavy cream instead of boring milk. Adds rich flavor and velvety texture that is so good! And/or you can add either a couple dollops of sour cream or cream cheese for a smooth, rich mouthful. Omg…this is almost erotic. I need some mashed potatoes now.
3) Let your cream and butter warm in the heated pot while the potatoes drain in the colander. The gently heated ingredients will incorporate easier and meld flavors together. This also helps keep them hot.
4) Whip those spuds with an electric mixer instead of just smashing them with the potato masher! Makes for a beautiful creamy mountain of taters! IMPORTANT: Do not over-mix! Just a minute at the most or they will be gummy.
5) And last but not least…you gotta use a whole lotta butta!! Seriously, I’m talking a whole lotta lotta butta…Mmm…okay, that’s enough…wow. I didn’t say that much! Geez…
Who doesn’t love chocolate cake?? And if you don’t, maybe you just haven’t had the right kind of chocolate cake. It definitely needs to be moist and the frosting can’t be too sweet.
Here’s a chocolate cake recipe worth trying! It’s a recipe passed down from my grandmother (not sure where she got it from, though!) and it’s oh so moist!
The ice water is what really gives this cake its moistness. You will like this one. It is a little tricky on the baking time. But you will get the hang of it. It is better to have it a bit less done than too done and dry. The frosting is easy but it is delicious. A buttery chocolate frosting that isn’t too thick and sickenly sweet. It is perfect.
So, have fun and don’t be boring…eat two pieces…not just one! And save me a piece! I like a cup of coffee with my dessert…so put a pot on.
Chocolate Ice Water Cake
3/4 cup butter
2 1/4 cups sugar
1 1/2 tsp. vanilla
2 squares unsweetened chocolate
3 cups flour
1 1/2 tsp. soda
3/4 tsp. salt
1 1/2 cups ice water
4 cups powdered sugar, sifted
1 cup unsalted butter, room temperature
1 teaspoon pure vanilla extract
4 tablespoons or more of milk or light cream
4 ounces melted and cooled unsweetened chocolate
FOR THE CAKE:
Cream butter, sugar, and vanilla. Add the eggs and beat until light and fluffy. Melt the chocolate and add to creamed mixture. Mix flour, soda, and salt. Add to mixture alternating with the ice water. Pour into greased 13×9 pan and bake 35-40 min at 350 degrees. Cool 15 min.
FOR THE FROSTING:
Beat the butter until smooth and well blended. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Add the milk and beat to combine. Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes). Add chocolate and beat on low till combined. Add milk if necessary.