Oh, these were good. It started innocently enough — I was at the store for something completely healthy. Perhaps it was broccoli or some wheat pasta. Or olive oil. Anyway, I passed the baking aisle and … oh. Mmmmm… Those look good. Huh, maybe I should just see if they’re any good.
Yeah…they were good. They’re gone now.
I want to make brownies from scratch sometime but until that time — the Ghirardelli ones will do. I was actually surprised at how good they were for a box mix and so was jwa.
In other news I am starting to freak out about Thursday’s dinner for 25. Except now it’s 29. And it’s supposed to snow. Wah!
More on . . . → Read More: Quick Chocolate Fix: Ghirardelli Double Chocolate Brownies
I just made 58 of these for a work dinner on December 1. I love cooking but I’m glad that this is done! Oh, uh, I only have 58 because I baked two puffs already and jwa and I ate them to make sure they were okay to serve — they were. I froze the remaining 58.
Acorn Squash, Apple & Sage Puffs:
1 box puff pastry, defrosted
1 granny smith apple, quartered and cored
1 acorn squash
1 tsp olive oil
1 tbsp fresh chopped sage
1/3 block of cream cheese (the low fat kind works well)
1 clove garlic, minced
2 tbsp grated parmesan
salt & pepper to taste
flour for dusting work surface
small dish of water
a 3-inch biscuit cutter
Preheat oven to 425. Carefully halve squash. Rub the olive oil on the squash halves (concentrating on the cut sides). Sprinkle with salt & pepper and roast cut side down for about 30-40 minutes — until tender and caramelized.
When cool enough to handle scoop out flesh into big bowl. Add the sage, cream cheese, garlic and parmesan. Grate two quarters of the apple onto two layered paper towels. Squeeze out extra liquid and the add grated apple to squash mixture. Snack on the other . . . → Read More: Acorn Squash, Apple & Sage Appetizer Puffs
So, I pretty much stuck to my Thanksgiving schedule (posted here and here), although I omitted the squash and added some roasted vegetables. The big surprise, though, was the turkey. It turned out so well. I tried the America’s Test Kitchen recipe last year and wasn’t crazy about it but this time we used my mom’s turkey chart from an old cookbook and wow — it was amazing!
& then we cooked the hell out of it…
I brined the night before and then before sticking it in the oven, I stuffed and then used a combination of one stick of softened butter (!), a head of roasted garlic and about 2 tablespoons of fresh, chopped sage and rubbed that creamy, buttery mixture under the skin of the breast meat. The extra, I rubbed over the top of the turkey — “oh, why not?” I thought.
Then, the turkey went in the oven at 11:15 AM, with aluminum foil wrapped over the pan both horizontally and vertically. Wwe also added about one cup of water to the bottom of the roasting pan. The temperature was set to 325 degrees. We cooked it until 2:00 pm . . . → Read More: Thanksgiving: The Huge & Rambly Recap
So, my mom is staying with us and the “guest room” is my office with the computer and all. No real update this AM.
This afternoon, however, I will be making the pumpkin pie and will try to take photos of that process and post them later today!
Edited to add — yeah, that . . . → Read More: No Frills – No Visuals Post