Friday, November 23, 2012

Post Thanksgiving Post

Nothing much to report here, but wanted to check in.

Our Wednesday-before-Thanksgiving tradition lives on. It was wonderful spending time with my Dad, Bonus Mom, and two family friends. Logan was his usual adorable self and the life of the party. I had some turkey (in small bites and covered in gravy), mashed potatoes, and the most amazing cranberry orange relish I've ever tasted in my life. De-lish!

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Thanksgiving Thursday was great, too. It was so nice to see my mom and brothers, and my Aunt being back home was the icing on the cake. (Or the {homemade} whipped cream on the {homemade} pumpkin pie?)

I ended up choosing Paula Deen's pumpkin pie recipe. My edges got a little brown because I had to crank up the temperature to get it to cook in time for us to leave the house. The 50 minutes suggested turned into more like 65-70 minutes. The only other thing I changed was to add in about 1/4 tsp of nutmeg and I was generous with my measurements of the cinnamon and ginger. The pie was a HUGE hit - every bit of it was eaten! I didn't even get a bite of it to taste for myself. Womp womp. 

The whipped cream recipe is from Cook's Country. The Hubs and I are slightly obsessed with America's Test Kitchen and Cook's Country, and watch the shows every time they're on PBS. I have made several of their recipes in the past (including this whipped cream for a 4th of July Strawberry Icebox Pie) and they have all turned out really well. 

Unfortunately, CC is stingy with almost all of their recipes and makes you pay for a "subscription" to see them. Lucky for you, I have a trial membership and can pass this recipe for no-fail, absolutely-the-best, you'll-never-go-back-to-the-stuff-in-the-can, homemade whipped cream on to you.  

Cook's Country Homemade Whipped Cream

4 oz. softened cream cheese
3 tablespoons sugar
1/2 teaspoon vanilla 
1 cup heavy cream

Directions: On medium speed, beat cream cheese, sugar and vanilla until smooth (approx. 30 seconds). With mixer running, add cream. Whip until stiff peaks form (approx. 2 minutes). Keep refrigerated. 

And that's it! Easy peasy and so worth the extra 5 minutes. The cream cheese really adds a great hint of flavor to the whipped cream and keeps it from being nothing but sweetness. I totally recommend you try it. 

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And after all that, I weighed in at 256.0 this morning. Not an official weigh-in, but having no restriction and two Thanksgiving dinners in two days? I am astonished at the loss. I'm trying really hard to keep it that way for next Wednesday's official weigh-in. 

I hope you all had a wonderful Thanksgiving if you celebrated it! Did you make anything that you're particularly proud of? Did you have any unexpected food failures? Let me know! 


RockBand Barbie said...

Glad your pie was a hit! Paula Deen is my girl!!! We are soul sisters :)

jennxaz said...

glad we made it thru the first holiday....bring on xmas!

adorkbl said...

Nicely done with the loss. :)

speck said...

Those desserts look awesome. I'm a sucker for pumpkin and sweet potatoe pies. As a matter of fact, I had to much for THanksgiving!


Tricia Nae said...

I made Paula Deen's pumpkin pie recipe too. Ended up making 2 pies? And...had to cook for almost 70 minutes. Still good though!