Soft. Gingerbread. Drop Cookies. Need I say more?
Most of us think of gingerbread as cut out shapes or decorated houses. The idea of mixing, chilling, rolling, cutting, baking, and finally decorating gingerbread cookies may seem overwhelming. How can you make gingerbread less of an event but still have that great nostalgic spiced molasses cookie taste? Soft gingerbread drop cookies with cream cheese icing, of course.
Baked Pumpkin Spice Pudding may seem like more of an afterthought than the perfect finish to a Thanksgiving meal. It’s not as sleek as the quintessential Pumpkin pie but it’s just as tasty and easier to make. Who needs that pesky, often soggy pie crust? Make the best of pumpkin pie by simply throwing the ingredients in a casserole dish and baking until set. The result is a pudding with the same spice and flavor of pumpkin pie, minus the crust. Add a dollop of whipped cream and this smooth creamy delight may not only make it on the dessert menu but on the breakfast menu too…and lunch…and afternoon snack.
In the shadows of super trendy pumpkin lies the sweet potato. A classic Thanksgiving favorite that still remains somewhat of an underdog yet a staple fall root veggie. I would like to think it is slowly gaining in popularity – and not just in the format of a French fry. Sweet potatoes are versatile and fun to bake in many different forms. These bread rolls are a soft treat and a great way to get two dishes from one batch of mashed sweet potatoes (or a great way to use up leftovers).
Meatballs may not make you think of Mexican food. I would like to take credit for developing some sort of Italian/Mexican fusion soup, but Mexican Meatball soup is an existing dish. Frequently referred to by its Spanish name, Sopa de Albondigas, this basic soup can be made a number of different ways. Some include vegetables, rice, and herbs while others are mainly just meatballs, usually made of beef such as sirloin. I like additional inclusions in my Meatball soup and this spicy version chock-full of tasty textures and flavors, really fits the bill.
Brussel sprouts have always seemed like a vegetable for adults. Even though I actually enjoyed eating all kinds of vegetables while growing up (beets and lima beans were odd favorites of mine), I don’t recall eating them as a child. These mini cabbage-like healthful buds have also increased in popularity over the years. But like most cabbage and other stinky vegetables, they aren’t particularly appealing to children. The trick is to add a touch of sweetness. The caramelization in these honey roasted brussel sprouts make them enticing for both children and adults alike.
