Today was a reality check back to work and normal life. The fun of the holiday is over and the anticipation of the next is setting in. So, I am enjoying our christmas candle, mint tea, Sarah Mclachlan's christmas album, and reminiscing about the past weekend.
Since we had our Thanksgiving meal on Saturday, I spent Friday afternoon baking a dessert and spending time in the kitchen with my 11 year old sister in law. It was a great time. She is so kitchen savvy and managed to turn a vegan cupcake recipe into a non-vegan one. Oh well.
I made Pumpkin Pecan Brownie Pie (found in that list of recipes) by Oh She Glows. It was amazing! I am going to make this again and again, it was so delicious. I already signed myself up to make it for our staff christmas party. The dessert is made up of a pumpkin brownie on the bottom, topped with pumpkin pie filling, then topped with shaved chocolate and pecan topping. All of you must make this!
Here is the before the oven picture.
While I put that together my sister in law made these mint chocolate cupcakes. Sadly, there was no mint extract, so we substituted mint hot chocolate mix. Aren't they cute!
Here is the pie right out of the oven.
My other contributions to the Thanksgiving meal was a delicious fall inspired salad and Cinnamon Sweet Potatoes and Chickpea Salad, another recipe from Oh She Glows. You must check out her recipes. She has created some true gastronomic gems!
The salad was spinach tossed with balsamic vinegar and maple syrup as a dressing, topped off with chopped apples and pecans.
Another shot of the sweet potatoes.
And for the grand finale of the meal - dessert. Salivate a little and head into the kitchen and make this now. You will not be dissapointed!
Hope you all had a lovely holiday!
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