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Thanksgiving Recipe Review

November 28, 2011

Okay, so maybe reviewing the dishes I made for Thanksgiving isn’t a good idea.

I was in such a state of food, family and sunshine-induced euphoria that I’m pretty sure I would have thought anything tasted good.  And also because I like to pretend everything I cook is a masterpiece.

But really, I was pretty impressed with it all.

Let’s review, shall we?

Brussel Sprouts with Bacon, Garlic and Shallots 

From Cooking Light, recipe found here.

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I may have threw a minor temper tantrum when Joey bought cheap bacon.  He bought more.

I may have freaked out when I tried to cut the bacon into pieces.  Joey finished it.

I may have had nothing to do with any of this dish apart from cutting up the brussels, shallots and about 2 slices of bacon.  Guess who finished it?

But I was pleased with how it turned out.  Not blown away, but pleased.

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I single-handedly finished the leftovers.  And now I’ve exceeded my yearly intake of bacon.

Sweet Potato Casserole

From Oh She Glows, recipe found here.

WINNER!

Since first trying this recipe last Thanksgiving, I think I’ve made it at least 6 times for holiday gatherings.

It’s so simple and so delicious.  But when butter, maple syrup and brown sugar are involved, how could something not be delicious?

I never make it with the pecans because A) I’m cheap and B) Not everyone likes nuts, but my mom made it with them and it was great!

Either way you make it, it’s sure to please and you’ll have people asking you to bring it again and again.  Seriously.

Flaky Crescent Rolls

Recipe from Eat, Live, Run, recipe found here.

IMG_3384 IMG_3397 So.darn.fluffy.

Seriously guys, I was SO impressed with myself after I made these.

Maybe the recipe was simple, but if there’s yeast, kneading and laminating involved and I don’t mess it up, I’m impressed.  I didn’t even know what laminating was and unless you’re a baker, you probably don’t either.  It just involves lots of butter, rolling and rising. 

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I won’t lie and pretend I didn’t momentarily freak out when it took longer than I’d expected for the dough to come together (and not be a complete sticky mess), but I kept kneading it (by hand, might I add!) and it worked 🙂

There’s nothing more impressive than telling people you made the roll they’re eating from scratch.

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Pumpkin-Almond Cheesecake

Another Cooking Light recipe, which can be found here.

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If you like pumpkin and if you like cheesecake, you would really like this dessert.

If you don’t like pumpkin, you probably won’t be so impressed.  And you’re name is probably Joey and you’re silly for picking a pumpkin recipe when you’re not a pumpkin fan.

I liked it.  And I don’t mind having to eat the leftovers by myself.  I just wish it hadn’t cracked on top, but I have no idea how you avoid that.

We agreed that the almond crust was phenomenal.

In conclusion, I’m an amazing chef and baker and everything I make is perfect.  Even if a few of the comments I made above contradict that.

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Did you do any cooking/baking this weekend?

What’s the most difficult thing you’ve ever made?

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6 Comments leave one →
  1. November 28, 2011 9:52 AM

    Wow! I am impressed! I want to make all of these 🙂

  2. November 28, 2011 10:42 AM

    i also single handedly finished off the brussels sprouts leftovers from our thanksgiving feast! yum!

  3. November 28, 2011 11:22 AM

    I know *I* would like that pumpkin cheesecake!

    I am always impressed when I can make rolls from scratch.

  4. November 28, 2011 2:08 PM

    Stellar food choices. I made pumpkin cheese cake bars. I usually do those or the actual cheese cake each year, but I use a graham cracker crust. I may have to give the almond crust try!

  5. November 28, 2011 2:54 PM

    I can’t believe you made crescent rolls from scratch! Awesome! I tend to take the easy route. I’m impressed when people make stuffing from scratch(ish). If it takes more than ten minutes to make/assemble, hand me the semi-homemade version instead, please.

  6. November 28, 2011 3:19 PM

    Congrats on both the pumpkin cheesecake and the crescents! Everything looks really good.
    Bread is one of the most temperamental things ever. So many different factors go into how it’ll come out- so frustrating. When I make bread I always ask my Dad, who’s the resident bread maker, if I’m doing it right. Like, I ask every.single.step. And it still doesn’t come out right most of the time.

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