Happy Thanksgiving – November 28th

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Happy Thanksgiving everyone!!!

My day has been all about cooking and baking, and I have loved every minute of it. Even better is I am now sitting here siping some unsweet ice tea while everyone else is doing dishes, washing counters and sweeping the floor for me. This is a beautiful thing. I am very thankful for it.

My menu for today consisted of:

Herbed Roasted Turkey
Mashed Sweet Potatoes
Steamed Cauliflower
Gluten Free Stuffing
Green Bean Casserole
Cranberry Sauce
Wild Rice Casserole
Home Made Pumpkin Pie

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I just love the smell of my house from the pumpkin pie and the cranberry sauce.

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All I have to say is if anyone in my house is hungry it’s their own fault!

I hope wherever you are your day is blessed and filled with thankfulness!

Have a very blessed day!
Heather

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Because sometimes you just need butterflies – November 22nd

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I snapped this photo this summer back when we were inundated with butterflies. Honestly, I actually saw some butterflies still fluttering around while I was out walking last weekend. Oh to be back there, in a summer filled with butterflies and flowers. We have a chance for our first snow tonight, burr!

As Thanksgiving approaches I am starting to get excited, I am making my first turkey! So excited! I am also making gluten-free stuffing, another pumpkin pie and mashes cauliflower, among other things. But the turkey I am excited about, I am still trying to decide if I want to do fresh or frozen, but whatever I decided it is going to be delicious.

Have a blessed day and stay warm out there!
Heather

Pumpkin Purée – November 13th

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So because I am weird and because I enjoy to challenge myself when it comes to cooking and baking, I decided to make my own pumpkin purée. Forget that canned stuff, not that it’s bad but I wanted to actually wanted to make it myself. Here is the recipe I used, I got it off the Williams-Sonoma website.

Roast the Pumpkins

I decided to roast three, I made sure I got the pie pumpkins and I washed them before I roasted them. Each pumpkin was about 2 lbs.

Place a small whole pumpkin on a baking sheet and roast it in a preheated 350 degree F oven until it can be easily pierced with a knife, 1 to 1 1/2 hours. For a shorter roasting time, slice the pumpkin in half and roast it, cut side down, in 1 inch of water in a baking dish until tender, about 45 minutes.

For my three they were ready in about an hour.

Scoop and Purée

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Let the pumpkin cool, then cut it in half crosswise (if not already done) and scoop out and discard the seeds. OR you could put the seeds on a baking sheet and roast them for about 10 minutes and eat they, very healthy snack!!
Scoop out the flesh with a large spoon and purée the flesh in a blender or food processor or with a food mill.

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Honestly, the pumpkins were so soft that I really didn’t need to scoop anything, I was just able to peel the skin off and put it into the food processor.

This is what you get after you put the pumpkin through the food processor.

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Tomorrow evening I will post the recipe for the totally delicious pumpkin pie I made from the purée I made.

Have a blessed evening!
Heather