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Thanksgiving Part III – The FOOD! November 28, 2010

Posted by frizzybaker in Dessert, Dinner, Recipes.

And now for the Thanksgiving FOOD! I had planned on contributing more than I ended up making. I wanted to make challah bread but I realized at noon on Thanksgiving day that the bread takes approx 4hours to make. Our turkey dinner was going to commence at 3:30pm. So instead of stressing myself out, we ate my homemade honey whole wheat bread that I had whipped up the day before – which was just as delicious!

Instead, I made:

A pumpkin pie


A Yuel Log, also known as a Bûche de Noël (Note: this is NOT my picture. This is what a yuel log is supposed to look like, but it may not actually turn out like this!)

And whipped mash potatoes


Recipe #1.
Pumpkin Pie

The Crust
(Adapted from the joyofbaking.com)

  • 1 1/4 cups all-purpose flour, plus extra for rolling
  • 1/2 cup (1 stick) unsalted butter, very-cold, cut into 1 inch cubes
  • 1/2 teaspoon salt
  • 1 tablespoon sugar
  • 1/4-1/8 cup cold water

1. In a food processor, place flour, salt, and sugar and process until combined. I was excited about this part because I got to use my mini food processor!

2. Add butter, one inch at a time, and process until the mixture resembles coarse meal.

3. Pour 1/8th cup (30ml) water and process until the dough just holds together when pinched. If necessary, add more water. Do not process for more than 30 seconds.

4. Turn dough onto your floured work surface and gather into ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 mins-1 hour. This will chill the butter and relax the gluten in the flour.

5. After the dough has chilled, place on a floured surface and roll into 13in circle. Always roll from the center of the pastry outwards. Place dough into pie pan and mold to cover edges and bottom.

6. Refrigerate the pastry, covered with plastic wrap, 30 mins before pouring in the filling.  

The Pie
3/4 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves (Or you can use 1.5 teaspoon of pumpkin spice in place of the spices, which is what I did)
2 eggs
1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk

I actually just took this recipe from the back of Libby’s Famous Canned Pumpkin can. Even allrecipes.com uses this!

1. Preheat oven to 425 degrees F.

2. Combine sugar, salt, cinnamon, ginger and cloves (or pumpkin spice) in small bowl.

3. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell.

4. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)

Recipe #2.

I’m not sure where I went wrong with this recipe, but it DID NOT look as beautiful as this

Mine looked like this. . .

So I actually did not bother to finish the icing. I decided to do a taste test to see if it was worthy of eating.

…maybe two

Alright, so it tasted pretty darn good. It just didn’t appear good. Mom came up with a great idea to serve people their desert – that way no one would know what it really looked like. Here it is served on a plate!

That sorta looks better!

So here is the recipe I used, but since I didn’t quite get it right, my pictures top where I messed up. This recipe WILL be tried again because it tasted AMAZING!


5 eggs, separated
4 cups plus 1 tablespoon confectioners’ sugar
5 tablespoons unsweetened cocoa powder
1 tablespoon coffee liqueur
1.5 cups frozen light whipped cream (I used Cool Whip)
6 tablespoons shortening
1.5 oz unsweetened Bakers Chocolate, melted and cooled
1.5 teaspoons instant-coffee powder
1-2 tablespoons fat-free milk
2 teaspoons vanilla extract

1. Preheat oven to 375 F

2. Separate eggs; let yolks and whites site for 30 mins.

3. Meanwhile, grease a 15×10 in jelly-roll pan. Line with waxed paper. Grease and flour the waxed paper. Set pan aside.

4. In a medium bowl, beat egg yolks with an electric mixer on high speed for about 5 mins, or until thick. Gradually add 1 cup confectioners’ sugar and 3 tablespoons cocoa powder, beating on high speed until combined.

5. Thoroughly wash the beaters. In a large bowl, beat egg whites on medium speed, until stiff peaks form.

6. Fold about 1/4 egg whites into egg-yolk mixture. Fold into remaining whites.

7.  Spread batter evenly in the pan. Bake 12-15 mins or until a toothpick inserted in the middle comes out clean.

8. Quickly turn the cake out onto a kitchen towel sprinkled with confectioners’ sugar. Remove the waxed paper. Roll up towel and cake, starting from one of the cake’s short sides. Cook on a wire rack.

Cracks in the cake. But I decided to continue on anyway…

9. In a very large bowl, combine granulated sugar, 2 tablespoons cocoa powder and 1 tablespoon coffee liqueur. Fold in Cool Whip until combined.

10. Unroll the cake. Spread the filling leaving 1/2 inch unfrosted on each side. Roll cake up again. Place on a serving platter

This gets ugly… this is what was left behind on the dish towel.


Good luck with this one! Let me know if it turns out 🙂 

Recipe #3.
Whipped Mash Potatoes

This is super easy. I make this without a recipe!

1. Give every person one potato to eat, plus one. There were 8 adults at Thanksgiving so I chose 9 potatoes – and they can be any kind of potatoes.

2. Wash and peel potatoes. I only peeled 5 potatoes because the skin is good for you! It also gives good texture

3. Chop’em into cubes.

4. Boil water with salt

5. Dump potatoes in and boil until very soft – like, falling apart when you stick your fork in them

6. Mix them on medium speed and add butter and salt to taste!

Our Thanksgiving spread that was not pictured included sweet potatoes, green bean casserole, mac’n cheese, steamed broccoli and carrots, homemade cranberry sauce, stuffing, gravy, and of course TURKEY!

Gobble Gobble Good!



1. Gigi - November 29, 2010

Everything was delicious. We want you to cook Thanksgiving next year!

frizzybaker - November 29, 2010

Only if you come to Florida! 🙂

2. Nicole @ yuppie yogini - November 29, 2010

You aren’t supposed to add the icing while the cake is rolled in the towel. Sprinkle the towel w/ xxx sugar to prevent sticking, lay the cake on the towel, and roll the cake up inside the towel. Once it cools you gently unroll the cake, then spread the icing. Begin rolling the cake back up but this time you will not roll the towel inside the cake. Make sense?

Nicole @ yuppie yogini - November 29, 2010

Oops–I see that you did that. I don’t know how you screwed up 😉

frizzybaker - November 29, 2010

me either! I think I will do better with a PUMPKIN roll

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