Are y’all ready for Thanksgiving? We’re doing Thanksgiving in LA this year with one side of my husband’s family. I’m really excited to walk away from this whole house selling thing. If there’s a worse time of year to sell a house than the week before Thanksgiving, please, let me know. I could really use a California vacation. I’m positively giddy to return to the state in which I left part of my heart. We are flying through LAX, so, please, prayers. Once we get there, I will begin full-on Thanksgiving planning mode. I’m the self-appointed head chef for Thanksgiving dinner, but luckily, Brian’s Stepmom is a stellar cook.
I plan on roasting a turkey breast because there’s only a handful of us. I will be making these trashy sweet potatoes, my Mom’s killer cornbread dressing recipe, a warm brussel sprout salad with bacon, bleu and kamut, and cranberry sauce. And since it’s California, his Grandma will probably insist on some type of salad on the side. Good thinkin’, Grandma!
And for dessert? Oh, what won’t we have for dessert?! I’m a big believer in a dessert buffet for holidays. I plan on making these two-bite pumpkin pies as part of the dessert table. You don’t have to make my crust, but if you do, you will be rewarded with the flakiest, most butter-rific crust ever. You could use one sheet of store-bought roll-out crust for these. But then you’d miss this:
Since it’s the season of giving, I’d like to offer you TWO giveaways today. There will be two more giveaways later this week, too, so stay tuned! These giveaways are so good that I want to win my own giveaway!
First up is a prize pack full of fun baking supplies, Cabot cheese and King Arthur flour. Enter here:
The second prize pack is for a fabulous Wusthof knife set plus Anolon cookware set. Wouldn’t these be great to cook with during the holidays?
Best of luck! And stay tuned for more giveaways throughout the week!
And finally, the recipe for these mini pumpkin pies made in muffin cups:
- 3 tablespoons cold unsalted butter, diced
- 1½ tablespoons cold shortening, diced
- ½ cup + 2 tablespoons flour
- ¼ teaspoon salt
- 2 tablespoons cold water
- 1 tablespoon + 2 teaspoons sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- pinch of ground cloves
- pinch of salt
- ¼ cup + 1 tablespoons canned pumpkin puree
- 1 tablespoon milk
- 1 large egg
- 1 large egg beaten (for brushing on pie crust)
- In a medium bowl, combine the butter, shortening, flour and salt. Blend the butter and shortening into the flour using your fingertips. Pinch the dough through your fingertips for the flakiest results. When the fats are evenly distributed, sprinkle the cold water on top. Stir the dough together with a fork. It may need more water, but try not err on the dry side.
- Bring the dough together into a ball, press it into a disk, then wrap and refrigerate it for 20 minutes.
- Meanwhile, preheat the oven to 400.
- Stir together all filling ingredients (only use 1 egg) with a whisk. Set aside.
- Remove the dough from the fridge and flour a work surface. Roll the dough out to a rough 9" circle, using more flour as needed to prevent sticking.
- Use a 4" round cookie cutter to cut out 4 round pieces of dough. Fit each dough circle into cups on a muffin pan. You can flute the edges with your fingertips. (I used excess dough to make the feather shapes on top of the dough).
- Divide the filling mixture between the cups. Brush the beaten egg on the pie dough edges and feather cut-outs (if using).
- Bake for 10 minutes, then turn the oven down to 325 for another 10 minutes.
- Let mini pies cool in pan completely before removing. You may need to run a knife around the edges of the pies to pop them out of the muffin pan.
If you need more Thanksgiving dinner inspiration, check out what these bloggers made:
Erin from Dinners, Dishes, and Desserts made Pumpkin Pie
Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars
Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam
Katrina from In Katrina’s Kitchen made Pumpkin Chocolate Chip Mini Muffins
Sally from Sally’s Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes
Tracey from Tracey’s Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping
Georgia from The Comfort of Cooking made Spiced Caramel-Apple Crumb Bars
Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries
Kate from Diethood made Sweet Potato Shepherds Pie
Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese
Carla from Carla’s Confections made Spinach Mashed Potatoes
Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars
Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust
Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans
Kim from Cravings of a Lunatic made Mini Apple Pies