Today we are talking Thanksgiving desserts! What is your favorite? We usually make an assortment of pies, apple, pumpkin, banana cream, chocolate, etc. Pumpkin pie is my obvious favorite. Sometimes there is a total pie overload though and I like to break some of the pies up with something different.
This ridiculously easy pumpkin mousse is the perfect alternative to pie! It doesn’t require more than about 15 minutes of hands-on time and you can (and should) make it the night before because who has time to worry about dessert when there is turkey and a gazillion side dishes to make?
This is a simplified mousse that doesn’t require any eggs, but I promise you it still has a rich silky texture. It’s also a little lighter than traditional mousse which I’m totally okay with after eating a big dinner.
You will start off by warming pumpkin puree, heavy cream, powdered sugar, and some spices in a sauce pan and then just have to fold it in with some homemade whipped cream and that’s pretty much it!
One thing to note – for the sake of the photos, I really filled up the glasses with the mousse, but I will say that filling a wine glass almost to the top is really too much. I recommend about 1/2 of what is pictured as an actual serving. You should get about 6 servings this way, but the exact servings may just depend on the size of your serving dishes.
I’m pretty sure I say this every single year, but stuffing is my most favorite Thanksgiving side dish. Always and forever. If someone told me they burned the turkey and every side dish and there was only stuffing? FINE BY ME! If someone told me they aren’t making stuffing? NOT FINE AT ALL!
Since I pretty much eat pounds and pounds of stuffing over the course of Thanksgiving weekend, I thought I’d try a little portion control this year and what better way to do that than with these stuffing muffins?
Thanksgiving sides. How do we feel about them? Me personally, I’m ALL about the side dishes. Of course I like a delicious turkey, but I mostly fill up on the side dishes!
The truth is that I’m not sure I’ve had creamed corn. I mean, maybe at a restaurant or something, but corn is not typically one of the veggie sides we make for Thanksgiving.
That might need to change this year though because I finally made some myself a couple of weeks ago and oh my, is it yummy!
Because of the season, I used frozen corn for this recipe. If you have access to good fresh corn, you can use it, but I know many might not with winter approaching. I start off by thawing the corn in some water on the stove for a few minutes. Then mix in some flour and half and half along with some other seasonings.
For the first year maybe ever, I am seriously considering starting to put up some Christmas decorations soon. I know, totally crazy, right? I don’t know what it is, it’s just fun for the girls and they like the lights. I’m not ready for the tree yet, but I know I’m still kind of nuts. We get to enjoy both Thanksgiving and Christmas here at home this year so I want to take full advantage of being home and not having to travel and just enjoy every second!
Though I’m ready for some holiday fun, I’m still enjoying all things Fall and pumpkin, per usual. I actually first made these Pumpkin Oat Bars back in August and I can’t believe it’s taken me so long to post them!
The weather here in the OC doesn’t seem to know what it wants to do. We had some rain two weeks ago and it started to get nice and chilly. Now it’s gone back up into the mid-80s. Also, HOW is it November already? I’d like for October to continue as long as possible. November means the holiday season is near and I just cannot handle that thought right now!
You can bet I took full advantage of the crappier weather by making a huge pot of this Creamy Sausage Tortellini Soup to cozy up on the couch with!
This soup has so many great flavors and it’s not super heavy despite being “creamier”. I like to use hot Italian ground sausage for this recipe, but you can use mild if you don’t want that extra kick.
These are generally pretty simple to make. The part that takes the longest is “carving” the jack-o’-lantern into the pie crusts. If you trust your kiddos with a serrated knife, they can help with this one!
I absolutely took a short cut with these guys by using store-bought pie crusts. You are obviously free to make your own pie crusts if you’d prefer, but the store-bought saves so much time!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!