Thanksgiving Recap and Now Only 4 weeks til Christmas!

November 27, 2010

Thanksgiving this year was like none that I’ve ever experienced before. I decided two weeks ago to sign up for a 5k run on Thanksgiving morning, poignantly called the Albuquerque Turkey Trek, which is something that this chicky has never done before. I was so excited that I had committed myself to actually run in a race on what is supposed to be a lazy, food-filled day. But my excitement quickly turned to fear when I woke (at 4:30 am because I was so eager) to find that there was snow on the ground, and it was only 23 degrees outside!


I kept telling myself that it was only 3.1 miles, that I would be done in under a half an hour and could then get back to celebrating Thanksgiving, but I could still fill the nerves in the pit of my stomach. Lucas was my designated cheerleader and he really set me straight. He convinced me to look past the cold and to give this race my all. DSC06821 

Since I’m used to running longer distances he gave me a goal for this short run. Run, and run fast. I was given the goal to run the fastest three miles that I have ever run, and as a reward we would stop at Dunkin’ Donuts. SOLD!

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Although there were moments when I wanted to quite, that I couldn’t breathe, that my nose was running profusely, I ran on. I could feel that my legs were hitting the pavement harder and faster than they ever have before. I predicted that I would finish in about 28 minutes, so you can imagine my surprise when I crossed the finish line in under 25 minutes! I had done it! I ran faster than I ever had before, and finished at an official time of 24:46! Where’s my donut!!

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Mmm!! I had to try the pumpkin and gingerbread donuts!

It was time to then head home, get cleaned up and ready for some food and football! We went to Lucas’ parents for our holiday dinner and enjoyed lots of turkey, taters, stuffing, broccoli, and cranberry sauce. We were so engulfed in food, and the crazy Cowboys game, that I completely forgot to snap pictures. Boo! Hate when that happens.

I was responsible for the desserts (my favorite part) this year.

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Of course with Thanksgiving you have to have pumpkin or pecan pie. Since I have a hard time deciding, I figured we’d do a twofer pie, courtesy of Dorie Greenspan. This pie is so amazing! It combines the best of both worlds. There’s a creamy pumpkin layer on the bottom, and top with a crunchy, caramely pecan pie.

Again, I apologize for the photos…they were taken after the feasting occurred 😉


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I also brought along something for the chocolate lovers. Chocolate Glazed Chocolate Tart is not for the faint of heart. This rich goodness packs a huge chocolate punch, because it’s the main ingredient, and is used in all parts of this recipe. The tart tastes like a silky piece of chocolate fudge. And this chocolate tart is actually my contribution to this weeks Christmas Cookie Countdown, because I would much rather make this in bar format and serve it as a smaller cookie bite.


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I hope everyone had a very Happy Thanksgiving!

Thanksgiving Twofer Pie
by Dorie Greenspan in Baking: From My Home to Yours

1 Good for Almost Anything Pie Dough

Pumpkin Pie Filling:
-1 c canned pumpkin uree
-2/3 c heavy cream
-1/2 c light brown sugar, packed
-1 egg
-1 egg yolk
-2 tsp dark rum
-1/2 tsp vanilla extract
-1/2 tsp cinnamon
-1/4 tsp ginger
-1/4 tsp salt

Pecan Filling:
-1/2 c light or dark corn syrup
-1/4 c light brown sugar, packed
-2 tbsp unsalted butter, melted
-1 egg
-1 egg yolk
-1/2 tsp vanilla extract
-1/4 tsp cinnamon
-1/8 tsp salt
-1 1/2 c pecan halves

Center a rack in the oven and preheat to 450 degrees F. Put the pie plate on a baking sheet lined with parchment paper.

To make the pumpkin filling: Put all the ingredients in a food processor and pulse and process, scrapping down the sides of the bowl as needed, for 2 minutes. Leave the tilling the processor for the moment.

To make the pecan filling: in a medium bowl, with a whisk, beat all of the ingredients except the pecans together until smooth.

To assemble: Give the pumpkin filling one last quick pulse, then remove the bowl from the machine, rap it on the counter to de-bubble the batter and put the filling into the piecrust. Top the pumpkin filling evenly with the nuts, then pour over the pecan filling mixture. Use your finger to poke down any pecans that float to the top and aren’t covered with filling.

Bake the pie for 10 minutes. Reduce oven temperature to 300 degrees F and bake for another 35-40 minutes, or until it is evenly puffed and a thin knife inserted into the center comes out clean. Transfer the pie to a cooling rack and let it stand until it is just warm or until it reaches room temperature.


Chocolate Glazed Chocolate Tart
by Epicurious

For the crust:
-9 (5 by 2 1/4 inch) chocolate graham crackers
-5 tbsp melted butter
-1/4 c sugar

For the filling:
-1 1/4 c heavy cream
-9 ounces bittersweet chocolate, chopped
-2 large eggs
-1 tsp vanilla extract
-1/4 tsp salt

For the glaze:
-2 tbsp heavy cream
-1 3/4 ounces bittersweet chocolate, finely chopped
-1 tsp light corn syrup
-1 tablespoon warm water

-9 inch round fluted tart pan

Make crust:
Preheat oven to 350°F with rack in middle.

Stir together all ingredients and press evenly onto bottom and 3/4 inch up side of tart pan. Bake until firm, about 10 minutes. Cool on a rack 15 to 20 minutes

Make filling:
Bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.

Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.

Make glaze:
Bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water

Pour glaze onto tart, then tilt and rotate tart so glaze coats top evenly. Let stand until glaze is set, about 1 hour.

Week 9 Twelve Weeks of Christmas:

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