If you read my last post, you’ll know that I am WAY behind and am still trying to catch up. I’m quite proud of myself for getting started on this so soon after my last post. This is my recap of November. I need to get started on December ASAP – H made a Kung Fu Panda cake last week and he’s itching for me to post it.
November was a great baking month – mostly because I made a bunch of pies for Thanksgiving. I love pumpkin pie and I’m pretty sure I would have been able to eat a whole pumpkin pie by myself in my younger days. Actually, I’m sure I could eat a whole one now if it wasn’t for the fact that now I know how many calories are in one slice. I know, it’s not all the time but if you add up all the different pies I did eat it’d probably add up to one pie.
I’m bummed that I often don’t get pictures of my final products. I’m usually in such a hurry at the end that I either forget or don’t have time to take a picture at the end – you’ll see a few examples below. Another problem may be my lighting situation since I usually bake at night and my pictures don’t turn out that great. H made me a light box a few weeks ago so I guess I don’t have that excuse anymore.
I made my first practice wedding cake. It turned out ok. It was a white cake filled with layers of apricot jam, raspberry jam, and whipped cream. I also covered it in whip cream so it wouldn’t be too sweet.
Peanut Butter Bars
I’ve had this recipe for peanut butter bars for years. I got it from my grandpa and still have it on the same napkin I wrote it down on.
Baby Shower Cookies
One of my friends had a baby shower so I decided to try to make these again after my last failed attempt at baby shower cookies. These turned out good and they were a hit at the shower. I love the pink and brown combination – they were the same colors H and I used for our wedding. We had made some Thank You cards which we never got around to sending, but I’m hoping to use them if and when we ever have a baby girl. I can’t see those cards go to waste after all the time we spent on them.
Pie Crust Prep
I was hoping to avoid being stressed out the day before Thanksgiving so I made all of my crust in advance and just froze them. It looks like it takes a ton of fat to make a good pie crust, but not to worry – I got 8 pie crusts from all that fat.
Pumpkin Pie Bars
I made some pumpkin pie bars to take to work right before Thanksgiving. I was craving pumpkin pie but didn’t want to actually make a pumpkin pie because I knew that I, and probably most, would be eating pumpkin pie later that week. I tried a recipe from Libby’s that was just as satisfying.
I made 7 pies for Thanksgiving – 1 pumpkin cheesecake, 4 pumpkin pies, 1 pecan pie, and 1 apple pie. Even though I had tried to prep as much as I could beforehand, I still stayed up until 3am the night (er, morning) before Thanksgiving. I tried Cooks Illustrated’s Pumpkie Pie and LOVED it. The flavor had more depth and the texture was richer and silkier. Too bad I didn’t realize that it took way longer than the recipe on the back of Libby’s canned pumpkin. That’s part of the reason why it took me so long. By the time I started my cheesecake it was almost 10pm. Add the time it took to bake, plus the 2 hours it needed to stay in the oven with the door cracked open and I had almost pulled an all nighter. Other than being absolutely exhausted the next day, I had fun. H even stayed up with me and we watched The Sisterhood of the Traveling Pants II while we waited for the cheesecake.
My brother prepped these apples using the nifty apple peeler one of my co-workers gave me. She had seen it on clearance at Bed, Bath, and Beyond and thought of me – it was right after I had made the apple pie and apple slab pies in October.
For the last 5 years or so, I’ve been making Thanksgiving dinner for my immediate family on the Friday after Thanksgiving. It all started the year we barely had any “traditional” Thanksgiving food at both of the get togethers we go to. I have a pretty big family so on Thanksgiving there is always 2 parties to attend. For lunch, we all visit my mom’s extended family and for dinner we visit my dad’s extended family. I remember one year there was mostly filipino food and my sister, brother, and I were bummed that there hadn’t been any mashed potatoes, cranberry sauce, or any of the usual things we looked forward to eating on Thanksgiving. Ever since then I’ve been re-doing Thankgiving dinner for us the next day. This year H and I made turkey, gravy, mashed potatoes, cranberry sauce, smashed sweet potatoes, stuffing, and of course pumpkin pie. (I won’t forget to mention that my brother and sister helped prep!) I decided to make the Libby’s pumpkin pie for our Friday Thanksgiving because it would take less time.