Tag Archives: thanksgiving

Layered Pumpkin Bundt Cake

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It’s officially fall which means it’s time for all things pumpkin. We’re kicking off the season with this layered pumpkin bundt cake. Creating a fall party is be fun and easy, and this is one of my favorite fall recipes to welcome the season. Add it to your fall party menu. You won’t be disappointed you did!

Layered Pumpkin Bundt Cake
Serves 12

For the cake, you will need: 

– 3 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 tablespoon ground cinnamon
– 2 teaspoons ground ginger
– 1 3/4 teaspoons ground allspice
– 1 teaspoon salt
– 1/2 teaspoon ground nutmeg
– 1 1/2 cups sugar
– 1 cup (packed) golden brown sugar
– 1 cup canola oil
– 4 large eggs
– 1 15-ounce can pure pumpkin
– 1 tablespoon vanilla extract
– 1 tablespoon grated orange peel

Note: 2 fluted bundt pans.

To prepare the cake:

Position rack in center of oven and preheat to 350°F. Butter two 9-inch-diameter bundt pans; Butter and dust pans with flour. Sift 3 cups flour and next 7 ingredients into medium bowl. In the bowl of a standing mixer, fitted with the paddle attachment, beat both sugars and oil until combined (mixture will look grainy). Add eggs 1 at a time, beating until well blended after each addition. Add pumpkin, vanilla, and orange peel; beat until well blended. Add flour mixture; beat just until incorporatedDivide batter between prepared pans. Smooth tops.

Bake cakes until tester inserted into center comes out clean, about 1 hour. Cool cakes completely in pans on rack. Run knife around cakes to loosen. Invert cakes onto racks, then turn cakes over on to a platter.

For the frosting, you will need:

– 1 8-ounce package cream cheese, room temperature
– 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
– 1 tablespoon dark rum
– 1 teaspoon vanilla extract or vanilla paste
– 4 1/2 cups powdered sugar

To prepare the frosting: 

In the bowl of a standing mixer fitted with a whisk attachment, beat cream cheese and butter in large bowl until smooth. Beat in dark rum and vanilla. Add powdered sugar in 3 additions, beating just until frosting is smooth after each addition (do not overbeat or frosting may become too soft to spread).

For the chocolate icing, you will need:

– 12 ounces semi-sweet chocolate chips
– ½ cup cream

To prepare the chocolate icing:

In a small sauce pan heat chips and cream whisk until smooth.

To assemble the cake: 

Place 1 pumpkin cake layer, rounded side down, on platter. Spread the of cream cheese frosting over top of cake to edges. Top with second pumpkin half. Drizzle with Chocolate icing using a fork in a zig zag splatter pattern.

Note – Can be made 1 day ahead. Cover with cake dome and refrigerate. Let stand at room temperature 1 hour before serving.

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Everything But the Turkey:: Use Leftovers

Thanksgiving

Today is my last post in our Everything But the Turkey series. I hope that throughout the past few weeks, you’ve become equipped with some fantastic recipes and entertaining ideas for Thanksgiving. I can’t believe that we’ll be surrounded by family and friends enjoying a huge festive spread in just a few days.

It’s no secret that I love takeaway gifts. Who doesn’t love getting a little something to take home after a great party? Of course, Thanksgiving shouldn’t be any different, and the secret is to use leftovers!

I like to give guests a few leftovers to enjoy the next day. I always think Thanksgiving leftovers are better the next day anyway, don’t you? Be prepared with a few microwaveable containers ready on hand to load leftovers into. That way, when guests take them home, the leftovers can be popped right into the fridge until the next day.

Of course, I love any excuse to add a little pizzazz. Make leftovers look special, and leave a sweet burlap bag at the front door for guests to grab on their way out. It’s a simple detail that can make all the difference.

Grab a copy of my book, Picture Perfect Parties, for more great holiday entertaining ideas.

xx Annette

Photo Credit: Deborah Whitlaw Llewellyn

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Everything But the Turkey Decor:: Pumpkin Pepper Place Settings

Tie pumpkin peppers onto a napkin roll for Thanksgiving to create the perfect pumpkin place settings. Tie pumpkin peppers onto a napkin roll for Thanksgiving to create the perfect pumpkin place settings.

Pumpkin peppers are one of the cutest, most festive fresh items out there this time of year. You can typically find them in the cut flower section of Whole Foods or even at Trader Joe’s. They are branches filled with tiny baby “pumpkins.”

A few years ago, it occurred to me that they’d be super sweet tied onto a napkin roll for Thanksgiving to create the perfect pumpkin place settings. To spruce them up a little bit more, attach the pumpkins to a cinnamon stick using linen ribbon and add a tag with the guest’s name to tell them where to sit at your table.

Sometimes inspiration is just sitting around waiting for you at the grocery store, right?

xx Annette

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Everything But the Turkey Recipe :: Pumpkin Bread Pudding

This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Prepare it ahead of time to wow your guests at the end of the meal.

This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Since it makes a large batch, you can easily make as much as you need to fit your crowd. Plus, you can alleviate some stress by making the raisin bread ahead of time. Or, simply use a good-quality store bought bread. Your guests will never know the difference, and you’ll be stress-free hostess.

Assemble this dessert first thing Thanksgiving morning, cover it with foil, and place it in the fridge until you’re ready to bake it. You can pull it fresh from the oven and serve it warm. Don’t forget a dollop of fresh whipped cream (or even ice cream), too. Look for this and more recipes plus great entertaining tips in my book Picture Perfect Parties. Enjoy!

Pumpkin Bread Pudding
Makes 8 servings

You will need:
– 1 cup heavy cream, *milk can be a substitute for cream
– ¾ cup canned solid-pack organic pumpkin
– ½ cup sugar
– 6 large eggs
– ½ teaspoon salt
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 6 cups cubed (1-inch) day-old raisin bread
– ¼ cup chopped toasted walnuts
– 1 stick unsalted butter, melted

To prepare:
Preheat oven to 350 degrees F

Whisk together cream, pumpkin, sugar, eggs, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Serve with a dollop of vanilla ice cream.

Pumpkin Bread Pudding

Photo Credit: Deborah Whitlaw Llewellyn

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Everything but the Turkey Recipe :: Apple Cranberry Sauce

I am excited to bring you some of my best Thanksgiving recipes for our "Everything but the Turkey" series this month. Up next is my apple cranberry sauce.

I am so excited to bring you some of my best Thanksgiving recipes for our “Everything but the Turkey” series this month. Up next is my apple cranberry sauce. It’s a flavorful twist on traditional cranberry sauce and is sure to spruce things up at your Thanksgiving table.

To avoid being a frazzled hostess, prepare this sauce a little ahead of time. In fact, it can be kept in the refrigerator for up to two weeks if you store it in a closed jar. I recommend preparing it the Saturday before Thanksgiving, and jarring-up a few miniature versions to send home with Thanksgiving dinner guests. Tie some ribbon on the jar, and you’re all set!

_FRJ5023

_FRJ5032 I am excited to bring you some of my best Thanksgiving recipes for our "Everything but the Turkey" series this month. Up next is my apple cranberry sauce.

Cranberry Applesauce
Serves 6
You will need:

  • 8 cups of cranberries
  • 8 small or 6 medium apples sliced
  • 1/2 cup sugar

To prepare:

In a large sauce pan place cranberries, sliced apple, and sugar. Simmer on low heat, stirring regularly to prevent sticking, for 45 minutes until completely cooked and softened. Press the cooked cranberries and cooked apples with a fork to completely combine. The fruit should have a smooth yet chunky consistency. Let the applesauce cool then scoop into mason jars for keeping.

Stay tuned for more Thanksgiving fun later this month!

xx, Annette

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