NOTW ~ Thanksgiving

Happy Cyber Monday! Is anyone doing some online shopping? I shopped on ae.com. I ordered a Parka, hope it comes on time before I leave for upstate!

Here's my notw for Thanksgiving week. Loving the color combo! The orange is the same color from my NOTW ~ Orange Halloween Candy post. On the tips of the nails I added gold and silver glitter, it gives it that shine and I just have to add glitter or shimmer to everything! lol

The last two photos were taken without flash.

 

 

Used:
Wet n Wild Fastdry Nail Polish in Orange 222C (3 coats)
Wet n Wild Nail Polish in Fireworks (2 coats)
Seche Vite Base & Top Coat

Have a great week, I know I will have a great day today at the spa! ^_^ Finally gonna use my gift certificate from last Christmas!

Liz
xo

Pumpkin Snickerdoodles

Last but not lease on the pumpkin baking marathon! 

Pumpkin Snickerdoodles! These are super yummy and they go quick at my house with my growing brothers...haha This recipe will make a lot of cookies and I used a big ice cream scoop and cut that in half to make this recipe, and at that it still made a really big cookie!

This makes a really big batch so share them with friends and family! I had enough to share with two families! 

I love baking with spices cause the house starts to smell like the Holidays! Can't wait to bake some sugar cookies! ^_^

Pumpkin Snickerdoodles
Printer-Friendly Version

Yield: about 3-4 dozen cookies  Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.

Source: you can find this on Annies Eats

Enjoy!

Dairy-Free, Soy-Free Pumpkin Pie

My boyfriend is lactose intolerance and he also loves pumpkin pie so you know I had to go on a hunt and find my boy a dairy free pumpkin pie. Well it didn't take me long to find one! ^_~

I didn't want to to post this until he had a piece or two. So far so good he didn't feel sick while eating this so he had another piece...lol I did make this with eggs which he is allergic too, but I only used the whites not yolks. He doesn't seem to get sick when eating the egg whites plus he takes his lactose pills before eating anything with dairy in it.

Anyways I also had a piece and it was very delicious! He tells me that it was a little sweeter than the regular way I bake pumpkin pie but he didn't get sick and it didn't feel so heavy on the stomach.

I didn't have time to make my own pie crust this year, so I bought the frozen pie crust.

Dairy-Free, Soy-Free Pumpkin Pie

1/2 Cup Brown Sugar, firmly packed
1/4 Cup White Sugar
1 Teaspoon Ground Cinnamon
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg or Allspice
1/4 Teaspoon Ground Cloves
1/2 Teaspoon Salt
2 Large Eggs
1 15-ounce Can Pumpkin Puree
1 Teaspoon Vanilla Extract
1 Cup Regular Coconut Milk
1 Unbaked Pie Shell 

Preheat your oven to 425ºF.

Combine the sugars, cinnamon, ginger, nutmeg or allspice, cloves and salt in a small bowl. In a large bowl, beat the eggs. Beat in the sugar mixture, pumpkin, and vanilla until smooth. Fold in the coconut milk.

Pour the filling into the unbaked pie crust and bake for 15 minutes. Reduce the temperature to 350ºF and continue to bake for 50 to 60 minutes, or until a knife inserted comes out clean.  It may be a bit wobbly still, but it will firm-up as it cools.

Allow the pie to cool on a wire rack for 2 hours (Be patient! This is important).  Serve or refrigerate until ready to serve

Source:godairyfree.org

Enjoy!

Pumpkin Flan

Happy Thanksgiving to my readers!

I have to say I was looking forward to Thanksgiving desserts this year. I love Flan so when I saw this recipe online I just had to make it. I was glad I had some left over pumpkin puree to make some cookies afterwards! ^_~

If you don't like pumpkin, you can make it without it or add anything else you might like! The only thing I think I did wrong was set the temperature too high in the oven, next time I know to set it lower.

But besides that this was very yummy and super creamy. The caramel sauce tops it off!

Pumpkin Flan

Ingredients:
1 1/4 cups granulated sugar, divided
1/4 cup water
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
6 ounces cream cheese, softened
1 cup pumpkin puree
5 eggs
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2 teaspoons vanilla extract
Boiling water

Directions:
Preheat oven to 300 degrees F.

For the Caramel:
Combine 1 cup sugar and water in medium, deep, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved, about 2-3 minutes.  Increase heat to medium-high, and boil, without stirring, until caramel turns a copper brown color, anywhere from about 10-15 minutes.
Using oven mitts, quickly and carefully pour the caramel over bottom and sides of a 10-inch metal pie plate or a flan mold.  That caramel will be screaming hot!

For the custard:
Combine the evaporated milk, sweetened condensed milk, cream cheese, pumpkin puree, 1/4 cup sugar, eggs, cornstarch,  spices and vanilla in a blender. Blend until smooth.
Strain custard mixture through a sieve over the caramel, into the pie plate or mold.  Arrange in a large roasting pan lined with a clean dish towel.

Pour boiling water into the roasting pan until it comes about halfway up the side of your flan vessel.  Bake for 50-60 minutes or until knife inserted near center comes out clean. The center of the flan should still jiggle a little when nudged.  Cool for about 30 minutes.  Chill in the fridge for several hours or overnight.

To unmold, run a sharp knife around the rim of the mold and gently shake to loosen. Invert onto a serving plate. 

Source: Sticky Gooey Creamy Chewy's Blog!

Enjoy!

Preview To Thanksgiving Sweets!

Sorry I haven't been posting lately, just had a lost in my family, but don't worry cause I'm back and here's a sneak peek to tomorrow's blog post!

 That's all you get! lol Every recipe will be up tomorrow! So stay tune!

Liz

xo