Giving Thanks

It has been far too long since I updated my blog. I apologize for staying away so long. We were out of town a lot in July, and I wasn't cooking much. And then in August, I found out that I'm pregnant! The first trimester wasn't as rough as it could have been, but I was really tired. I was cooking less and not really trying out new recipes when I did cook. And on top of that, I started a new job where I worked 12 hour shifts on my feet, and I didn't have the energy to cook when I got home from work. But I have quit my full-time job and once again have more time on my hands, so I decided it was time to revisit my old friends... if they're still out there. :) I have so much to be thankful for this year, what better time to share a new recipe than Thanksgiving. I can't promise that I will be updating nearly as often as I had been in the beginning, but I will try not to stay away so long this. But I'm sure that come April, when the baby is due, I won't be blogging too much again. I guess I'll just have to see how things go.

We had a lovely and quiet Thanksgiving with my family. My sister made the moistest, most delicious turkey that I have ever tasted. She actually massaged that bird with butter. I was quite sorry to have missed witnessing that. Patrick was in charge of mashed potatoes because he really knows how to make them creamy and delicious. My mom made the sweet potatoes, cranberries, rolls, green beans, and stuffing. The stuffing was a definite highlight for me, which is good because that is by far my favorite Thanksgiving dish. She also made the most fabulous homemade gravy ever. I will definitely be showcasing it at some point, but I have to get the recipe first. As usual, I was in charge of dessert, so I made Patrick's favorite, Chocolate Pecan Pie. I wasn't planning to make Pumpkin Pie because it's not my favorite kind of pie despite my love affair with pumpkin in general, but I recently tried a recipe for Pumpkin Cheesecake for my book club that was divine, so I decided to make that for Thanksgiving as well.

Chocolate Pecan Pie

This pecan pie recipe is my grandmother's recipe, so I'm not sure where exactly it originated. But I added the chocolate chips when I started making it for Patrick. The chocolate is a really nice addition. This is by far my favorite pecan pie recipe. There are two pecan pie schools of thought out there. One side uses light corn syrup and brown sugar, and the other uses dark corn syrup and white sugar. The flavor of the two pies is quite different, and I am partial to the latter. The recipe with light corn syrup and brown sugar tastes more like caramel, while the dark corn syrup and white sugar tastes more like molasses. I think that the molasses flavor and the pecans are a beautiful complement and less sickly sweet than the caramel flavor. I also think the flavor is richer and deeper in many ways. And add to that the chocolate, and you've got a dessert that transcends all that is decadent and decent... a slice of pure sinful pleasure that should be savored to the last crumb.

• 3 eggs, beaten
• 1 C dark corn syrup
• 1 C granulated sugar
• 3 Tbs cream
• 1 C chopped pecans (heaping)
• 1 tsp vanilla
• 2 Tbs flour
• 1 1/2 Tbs butter, chilled and cut into pieces
• 1 - 1 1/2 C semi-sweet chocolate chips
• 1 9-inch pie crust*

*Note* I did not make my own crust, but I would not recommend a frozen crust for this pie unless it is a deep dish crust. Because this recipe originally did not call for chocolate chips, you will need an extra deep pie pan, otherwise it will overflow. I used my ever faithful Pillsbury pr-made crust, found in the refrigerator section in your grocery store, and my favorite Emile Henry pie dish. It's so pretty! :)

Preheat oven to 450°.

Pour the chocolate chips in the bottom of the uncooked pie crust. Use just enough to cover the entire bottom in a single layer. I don't actually measure them, so I don't exactly how much I use.

Pour the pecans over the chocolate chips.

Add eggs, sugar, corn syrup, cream, vanilla, and flour to a mixing bowl.

Mix well.

Pour filling into pie shell. The chocolate chips will stay on the bottom, and the pecans will float to the top.

Distribute the butter pieces evenly over the surface.

Because I used a pie pan without a lip, I rolled the edges of my crust down to give it a nice edge.

If you have a pie shield, go ahead and place that on the pan. If not, or if you have a pan with fluted edges like mine, foil works well. I do this from the start rather than when the crust starts to brown because otherwise, my crust burns. And it's easier to put the foil on when the dish is still cool. Using this method, my crust always turns out golden brown.

Bake at 450° for 10 minutes, then reduce to 350° and bake for another 30 -45 minutes. When the pie is done, the center will be puffed up and no longer jiggly when gently shaken.

Cool and store at room temperature. The pie will settle as it cools.

Pumpkin Cheesecake

I found this recipe on the Food Network, courtesy of Emeril. Like many of the recipes I try, I tweaked this one just a tad. I used gingersnaps instead of graham crackers in the crust, and I added nutmeg. I've tried a lot of pumpkin cheesecakes that don't really taste like pumpkin. I love the flavor of pumpkin, so I was very pleased that this recipe really highlights the pumpkin. And the gingersnaps in the crust are a perfect complement. Cheesecake can be very tricky to bake because when it's done is very subjective. The first time I made it, it came out perfect. This time, it was harder to tell, and I ended up overcooking it. I was worried that it wouldn't taste good, but my concerns weren't necessary. We went over to my aunt's house after dinner to have dessert, and there wasn't a single slice of cheesecake left. It was a huge hit, and I heard my cousin telling his friend to try it because it was the best dessert there. Unfortunately, I didn't get a picture of the cut slice of cheesecake because I forgot my camera, and there was none left to photograph when I got home. I hope you'll forgive me just this once.

• 1 3/4 C gingersnap crumbs
• 1/4 C finely ground pecans
• 1/2 tsp ground cinnamon
• 1/2 C unsalted butter, melted
• 3 8-oz packages cream cheese, softened
• 1 1/2 C sugar
• 2 Tbs cornstarch
• 1 tsp vanilla
• 2 eggs
• 2 egg yolks
• 1/4 C heavy cream
• 1 15-oz can pumpkin
• 1/8 tsp nutmeg

Preheat oven to 375°.

In a bowl combine the cookie crumbs, nuts, and cinnamon. I used my food processor, so it wasn't necessary to grind the nuts separately.

Stir in the butter.

Press the crust mixture into the bottom and about 2 inches up the sides of a 9-inch spring form pan.

In a mixer bowl combine cream cheese, sugar, cornstarch, and vanilla.

Beat until fluffy.

Add eggs and yolks all at once, beating on low speed just until combined.

Add the cream and the pumpkin and fold in.

Pour into the crust lined pan.

Place on a shallow baking pan in oven. Bake for 35 to 40 minutes or until the center appears nearly set when shaken.

Cool 15 minutes. Loosen sides of the pan, and cool for 30 more minutes before refrigerating. Chill for at least 4 hours before serving.