Ahhhhh! It's the day before Thanksgiving! Do you know how excited I am? I bet you feel the same way.
I love, love Thanksgiving. I look forward to it all year. I love hanging out with my family, relaxing, and of course, eating. I have a feeling my sisters and I are going to be fighting for the last of the sweet potatoes. :)
You're GOING DOWN, Rachel!
I'm looking forward to the sweet potatoes, dressing, and pecan pie the most. Oh, and gravy. Don't get me started on how much I like gravy.
I have to wait tables tonight, and it's going to be PACKED. It's always really busy on the day before Thanksgiving. People come in to eat and buy our rolls. We sell thousands of dozens of rolls on this day. I think I'll get out pretty late, which means I'm going to be baking desserts into the night. Ha. Not fun.
I have a top secret cake I'm baking (you'll learn more about this in the future), and I'm going to be baking some chocolate pecan pie bars. I think I'm going to hand over corn casserole duty to Eric since he'll be home tonight.
Anyway, I'm very excited and can't wait for tomorrow. I hope you all have a wonderful Thanksgiving with your family and friends! I'll be thinking of everyone!
Let's get to the giveaway winner. Thank you all so much for entering the giveaway! I had fun reading through all of your comments. You guys are bringing all kinds of things to your Thanksgiving dinner!
Turkey, Stuffing, Mashed potatoes, Pecan pie, Pumpkin pie, Green bean casserole, Wine, BEER, Tofurky, Crack pie, Pumpkin whoopie pies, Cranberry crostata, Eggnog ice cream, Spiced applesauce cake, and my personal favorite - stretchy pants.
How brilliant is that? I think we should all wear stretchy pants to Thanksgiving dinner. I'm considering going to Motherhood Maternity today and picking out a pair of jeans with an elastic waistband.
The winner of the giveaway is...
#25 - Lucie! Oh la la! Congratulations, Lucie. Email me with your shipping information and you'll be sent the Tate's Bake Shop cookbook and cookies shortly!
Thanks to Tate's Bake Shop for sponsoring the giveaway! It was a lot of fun. I hope someday I'll get to visit the bakery myself. Or what if you could work there? That would be fun.
There are a lot of recipes I want to make in the cookbook, but I went with an easy recipe for today, because I know there will be lots of baking tonight. Oh, and I had this to use.
Persimmon! Isn't it gorgeous? I've never in my life tasted a persimmon until today. I kind of like it. I'm still getting used to the flavor. I don't think persimmons taste like anything that exists. Mango? No. Tomato? No. Cantaloupe? No. Persimmons are sweet, a little spicy, very juicy and soft like a mango. Perfect for autumn... they taste like autumn. Does that make sense?
I used this Hachiya persimmon to make a pulp for a recipe in the Tate's Bake Shop cookbook:
I followed the recipe exactly from the cookbook, aren't you proud of me? This recipe is incredibly easy and quick! You have delicious persimmon cookies in thirty minutes after mixing up a batter with butter, sugar, flour, spices, orange zest, vanilla, walnuts and dried cranberries.
I thought it was a mistake in the cookbook when it said to bake the cookies 20-25 minutes... I've never baked a cookie that long in my life. They turned out golden brown with a crisp outer shell and moist inside. I would still keep an eye on them, though. They might be done for some of you in fifteen minutes.
Now can someone tell me what that old wifes tale is about persimmons, winter, knives, forks and spoons? Did I make that up? Am I crazy? I looked for a fork, knife or spoon in the center of my persimmon and didn't see one.
“Tate's Bake Shop Cookbook. Copyright © 2005 by Kathleen King. All rights reserved.”
1 1/4 cups Hachiya persimmon pulp (about 2 or 3 persimmons)
1/2 cup unsalted butter, softened to room temperature
1/2 cup sugar
1/4 cup firmly packed dark brown sugar
1 teaspoon grated orange rind
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 cup walnuts, chopped fine
1/2 cup dried cranberries
Preheat the oven to 350 degrees. Grease two cookie sheets or line them with Silpat.
For the persimmon puree, remove the stems from the persimmons and cut the fruit into chunks. Puree the chunks in a food processor till they are smooth.
Cream the butter and sugars till creamy. Add the orange rind, egg, vanilla, and persimmon pulp, and mix it. Add the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Mix it all together. Add the walnuts and cranberries. Scrape down the sides of the bowl and mix it together until it is combined.
Drop the dough, using an ice cream scoop or two tablespoons, onto the prepared cookie sheets.
Bake them for 20 to 25 minutes, depending on the size. The cookies will spring back slightly when they are done.
Makes 34 cookies