Thanksgiving planning tuesday.....crafts and a carmel cranberry cake.

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We are one day closer to turkey day! And since tomorrow will most likely be a thanksgiving prep day, today I wanted to think about some fun things to keep the kiddos occupied besides games and such. I think we will fill the day with games, possibly a croquet match, and some crafts. I scoured the net and came up with a few favorites that the kiddos in the fam will like for (ages 2-6).


Thanksgiving day bingo


Thanksgiving dinner maze


Hand turkey


Pilgrim hats

What will you do (besides eat!) on Thursday?

I also have a delicious recipe for an cranberry caramel cake if you are looking for something other than your traditional pumkin or pecan pies. Although I do love a "little pumkin"

"little pumkin"

Cranberry Cake
10" spring form cake

3 eggs
2 cups sugar
3/4 cup unsalted butter, slightly softened and cut into chunks
1 teaspoon vanilla
1 tablespoon lemon zest
1 teaspoon of salt
2 tablespoons of milk
2 cups flour
2 1/2 cups cranberries (1 bag)

*caramel sauce

 Preheat oven to 350°F. Lightly grease and parchment line a 10" spring form pan. Beat eggs and sugar together for 5-7 minutes; the eggs will increase in volume and turn, turning pale yellow. Add butter and extracts and beat for 2 minutes. Add the milk and salt and mix for another 30 seconds. Stir in flour and fold in cranberries. Pour *caramel into bottom of pan (recipe follows) and pour cake mixture into greased pan. Bake 45-50 minutes for a 9x13, or a little over an hour for the spring form. You may need to tent the cake with foil in the last 15 minutes or so to keep the top from browning. Invert onto cake plate and shower with confectioners sugar (optional).

*Caramel sauce: In a small saucepan combine 1 stick butter and 1 ½ cups brown sugar. Heat over low –med heat until the sugar has dissolved and a caramel thickens (you can add extra sugar if need be).  See here for a salted caramel sauce recipe.


enjoy!

xoxoxo
d

Fall recipe exchange and weekend recap.

It was a lovely weekend filled with projects, painting, bike riding, and family time. We throughly enjoyed the sunshine and hot weather. And although there are not many signs of fall here in southern California, I jumped at the chance to participate in the fall recipe exchange that Michelle at pretty mommy put together (thanks Michelle!)..AND Damris at kitchen corners was throwing a pumkin cook off! How could I resist?? I did have big hopes to show some multi-step pumkin fall recipes that I LOVE. However, I hosted an impromptu brunch yesterday for some of my favorite people and little people. Needless to say it took some of my steam. So I wanted to share an easy pumpkin lasagna. It is creamy, sweet, and savory (you must like pumpkin though!). This is a great fall side dish, or as the main event with a nice simple green salad. The pumkin aroma fills the kitchen as it bakes..you must try.

Pumpkin Lasagna

• 1 pound 5 ounces  fresh mozzarella, sliced or shredded
• 1 1/2 cups whole milk ricotta cheese
• 1/4 cup Parmesan
• 3 tablespoons unsalted butter, cut in a few pieces
• 3 cloves garlic, minced
• 4-6 Swiss chard leaves, rough chop
• 2 3/4 cups pumpkin puree**
• 3 tablespoons light brown sugar
• 1 cup heavy cream
• 1 tablespoon maple syrup
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon kosher salt
• pinch pepper
• 1 (1 lb) box lasagna sheets

 Preheat oven to 375 degrees F.

Shred 12 ounces of mozzarella and mix with the ricotta in a large bowl. Set aside. In a 2 quart pot, melt butter on low heat. Add garlic and brown lightly. Stir in pumpkin, brown sugar, maple syrup,  cinnamon, nutmeg (only add cinnamon and nutmeg if you are using store puree), salt and pepper. Stir until it’s all warm. Remove from heat and set aside. Smear a thin layer of pumpkin mixture on the bottom of a 9×13 glass baking dish. Place a splash  about 1/4 cup heavy cream on top. Sprinkle with nutmeg. Place 3 lasagna sheets across. Smooth a layer of pumpkin, followed by Swiss chard, and then  ricotta/mozzarella on. Repeat until you have 4 layers of pasta, pumpkin, chard, cheese, splash of cream. (You will use 12 lasagna sheets in total. Slice the remaining 9 ounces of mozzarella. Arrange in one layer on top. Sprinkle with Parmesan. Cover with aluminum foil and bake for 35 minutes. Remove the foil and bake for another 5 minutes. Let it rest for 5 minutes before serving.

pumkin anticipation...

 ***I made my own pumkin puree by putting an entire sugar pumkin in the oven at 325 degrees F for 1 hour. After cooling, remove seeds and skin. Place in a food processor with 8oz cream cheese, cinnamon, nutmeg, salt and pepper to taste. The cream cheese gives is a smooth creamy texture. My 3 year old loves to east the straight puree and calls it "pumkin pie"!

Here is what we had for brunch and why I slacked off on my great plans :) :

Herb asparagus and tomato salad

Figs with goat cheese and honey balsalmic

Cinnamon pecan pull-apart bread

Potato and basil fritatta with maple ham and bacon

Brunch was delicious and we sipped on Lillet and passion fruit mimosas...

 Thanks to everyone for the great fall recipes thus far, I cant wait to try Estelle's soup and make sure to check out look linger love tomorrow for another delicious dish! And find out who won the pumkin cookoff here.


xoxoxo
d