Turkey Day Foodspiration
November 24, 2015
So, you’ve got the turkey. You’ve got the stuffing. Done? No way—Most traditional Thanksgiving tables have a turkey, but what really sets your turkey apart is what goes with it (what can we say, we love our side dishes here at Norbella). We asked a few of our office foodies for some of their thanksgiving favorites. File this in the foodspiration archives to create the most impressive spread at your Thanksgiving table.
Sweet potato casserole with pecan marshmallow streusel
- Preheat oven to 400° F
- Bake sweet potatoes until cooked thoroughly, usually about 45 minutes to an hour
- Once they’re done, let them cool slightly and peel skin off them. Mash them into a 9×13” baking dish
- In a separate bowl, mix together:
- ¾ cup unsalted butter at room temperature
- ¾ cup light brown sugar
- ¾ cup all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup toasted pecans, chopped
- 1 cup mini marshmallows
- Crumble mixture over sweet potatoes, return to the oven until marshmallows are slightly melted and golden brown
Double Caramel Turtle Cake
- Preheat oven to 350° F
- To prepare cake, coat bottoms of 2 (8-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms with wax paper. Coat wax paper with cooking spray; dust with 1 tablespoon flour.
- Combine 1 ½ cups boiling water and ¾ cups unsweetened cocoa, stirring well with a whisk. Cool completely.
- Place 1 ½ cups granulated sugar, 6 tablespoons butter, and 1 teaspoon vanilla in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add 2 eggs, 1 at a time, beating well after each addition. Lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour, 1 teaspoon baking soda, ¾ baking powder, and ¼ teaspoon salt, stirring well with a whisk.
- Add flour mixture and cocoa mixture alternately to sugar mixture, beginning and ending with flour mixture.
- Pour batter into prepared pans; sharply tap pans once on counter to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
- To prepare frosting, melt 2 tablespoons butter in a small saucepan over medium heat. Add ¼ cup brown sugar and 2 tablespoons milk; cook 1 minute or until sugar melts. Remove from heat; cool slightly. Combine butter mixture and 2 teaspoons vanilla in a large bowl. Gradually add 2 cups sifted powdered sugar; beat with a mixer at medium speed until smooth. Add additional milk, 1 teaspoon at a time, beating until spreading consistency.
- Place 1 cake layer on a plate; spread top with half of frosting. Place caramel dip in a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle half of caramel dip over frosting. Top with other cake layer. Spread remaining frosting over top of cake; drizzle with remaining caramel dip. Sprinkle with pecans
Apple Pie Sangria
- 2 bottles white wine (any kind you like and remember it is Sangria, cheap wine is good)
- 5 cups apple cider
- 2 cups club soda
- 1 cup caramel vodka
- 4 honey crisp apples, chopped
- 3 pears, chopped
- 2 cinnamon sticks
- -Cut the fruit and place in the bottom of pitcher of jug
- -Combine all ingredients EXCEPT Club Soda and Cinnamon Sticks
- -Let sit overnight (or a couple of hours, you want the fruit to really soak up the alcohol)
- -About 4 hours before serving, throw in the cinnamon sticks
- -Stir, stir, stir
- -Right before serving add the club soda and then serve over ice
With these recipes, you’re bound to impress your guests. Tweet your delicious dishes @Norbella!