Ditch the PSL and Have Pumpkin Cheesecake Instead!

If you read my final post in the Week of Thanksgiving Series about this cheesecake then you already know that Bravetart is a wealth of baked treats that don’t disappoint. I didn’t think there could be something to surprise and delight me when it came to cheesecake but boy was I wrong. Other than passing the eggs through a fine mesh sieve this recipe is almost too simple, but here’s the thing, simplicity can sometimes offer something oh so much tastier and this cheesecake is that. Continue reading

Triple Ginger Cookies, Great for Holidays but Good Enough for Anytime of Year.

The starting point for this recipe came from Alice Medrich. I played around with the recipe until I got a consistency I enjoyed and worked for the purposes I needed them for. These originally started as a weekend treat for my husband. He used to buy ginger snaps from the Whole Foods bakery that was near us but they stopped carrying them. It then fell to me to find a meaningful alternate. It took a little digging around and a little mucking with the recipe but we ended up with a perfect cookie. Continue reading

A Week of Thanksgiving: Bravetart’s Pumpkin Cheesecake

Like this amazing meal and all that went into it this series is finally coming to an end. Although every bite has been delicious and interesting not to mention one to be thankful for, knowing how to end a meal can be overwhelming. When you look into the world of desserts it’s immense and delicious. You have heard the phrase, “save room for dessert” but if you did that with all that is out there you may not eat anything other than dessert. When it comes to Thanksgiving, pie seems to reign supreme but I have to be honest. Pie has never done it for me. It probably goes back to a texture thing for me but all in all I just don’t get excited for pie like I do just about everything else in the dessert category. Then the question remains what do you do instead?  Continue reading

Triple Berry Cranberry Sauce. A Family Favorite.

This is one of those recipes that is quick and easy to throw together. It’s always been a crowd pleaser. In my recipe I used raspberry and blackberry but I have used blueberries in stead of the blackberries. Just use whatever you feel like. I also call for specific amounts but this recipe is really forgiving. I would say to try to get close to equal parts of all three fruits but if the containers you buy them in mean one is more or less feel free to through them all in. It won’t hurt anything. It might just increase the cooking time to get the consistency you want.  Continue reading

A Week of Thanksgiving: A Mountain of Cranberries Where do They Belong?

The cranberry is my nemesis. It’s beautiful, it’s vibrant, and it’s quite possibly the only “winter” fruit here in the midwest. But what do you do with it? I have a confession. I have never understood cranberry sauce and in the few places I have tried to make it work in my mind, it never has on the Thanksgiving table. I get the theory, with all those rich, meaty, sweet, and savory flavors you need something to cut through it all so this tart fruit seems like a winner, and hey, if cranberry sauce on a slice of turkey is your thing than great but it just doesn’t work for me. So I have to admit when it found a home on my Thanksgiving table this year in more ways than one I was surprised and delighted.  Continue reading

A Week of Thanksgiving: Garden Bounty

Although for many, if not most, Thanksgiving is long since gone I am still reflecting on it, making all my notes for next year, and sharing my insights. Of all the things that I was thankful for this year on my Thanksgiving table this soup is one that holds a special place for me. Now, I am not a huge soup lover and puréed vegetable soups can sometimes be unpleasant but this Butternut Squash Soup was a winner on many levels.  Continue reading

As If Mashed Potatoes and Gravy Weren’t Indulgent Enough…

I could try to make arguments that there’s nutrition in mashed potatoes and even gravy for that matter but even I’ll admit that they aren’t necessarily the most nutritious thing to put on a plate. That said go the route of Pomme Purée and Giblet Gravy and it’s taking it to a level of indulgence that might cause embarrassing sounds of enjoyment around the dinner table.  Continue reading