Happy Thanksgiving!

We give thanks to the Giver and Maker of all things..........Jesus Christ our Savior!

The joys of living in the South!

I can still grill out side! This evening for dinner we are grilling chicken and having sweet potato fries and a salad.....the joy of living in warmer weather! We can grill all year long!!!! Sorry all you northern friends, I hear its cold up there:)

Thanksgiving is almost here!

It's hard to believe it but Thanksgiving is just around the corner! This week we have started to scheme our menu and shopping list. Hannah and I have one favorite part of the meal and that is our Mom's stuffing and gravy, I don't know how she does it but it always tastes better when she makes it. This year I( Esther) am on pie crust duty as well as making the pumpkin roll. Hannah is going to take over the filling for the pies as she knows how to make our Pumpkin pie taste just like our grandmas. As Thanksgiving rolls around each year it gives each one of us a time to reflect on the things to be thankful for, but as our pastor on Sunday reminded us we not only need to be thankful on Thanksgiving but everyday and all day for the rest of our lives! Hannah and I are very thankful for the loving parents God has given us to raise us in such a godly home. Even through all the trial we have faced in the past year, I can truly see how many blessings he has bestowed on us!

So what are you thankful for this year?

Let us come before his presence with thanksgiving, and make a joyful noise unto him with psalms.

Psalm 95:2

Chocolate and Peanut Butter...what could be better?!?!

We made this for our brothers birthday last week, he really liked it but beware it's EXTRA rich!

Chocolate Peanut Butter Pie

1 1/2 cups finely ground graham crackers crumbs
1 cup finely ground oreo cookies( cream filling removed)
4 T. butter, melted
6 T. sugar
4 oz. cream cheese, at room temp
1/4 cup confectioners sugar
2 T. milk
4 oz. melted semi-sweet chocolate
2/3 cup smooth peanut butter
1 cup heavy cream
1/4 c. toasted chopped peanuts
Rich chocolate sauce( recipe follows)

Heat oven to 375.
Combine graham crackers, oreo, butter and 4 T. sugar in medium bowl. Stir to combine thoroughly. Press the mixture firmly into 1 9inch pie pan and bake for 15 min. Remove the pan from the oven, let the crust cool completely, then wrap it with plastic wrap and place the pan in the freezer for at least 1 hour and for up to 2 weeks. Allow the crust to come to room temp before filling.

Combine the cream cheese, confectioners sugar, and milk in a large bowl. Beat with an electric mixer until well blended and smooth, about 1min. on medium speed. Add the melted chocolate and the peanut butter and continue to blend for another minute on medium speed. Combine the cream with the remaining 2 T. sugar in another medium bowl. Beat with a whisk or electric mixer until stiff peaks form. Gently fold the whipped cream into the chocolate and peanut butter mixture until thoroughly incorporated and smooth. Pour the filling into the pie crust. Smooth the top of the pie with a spatula, cove, and refrigerate for at least 4 hours before serving. To serve use a hot wet knife to slice the pie into 8 portions. Garnish with peanuts and drizzle with Rich Chocolate sauce.


Rich Chocolate Sauce

3/4 cup half-and-half
8 ounces semisweet chocolate chips
1/4 tsp. vanilla
1 T. butter

In a small saucepan bring half & half to a bare simmer over medium-low heat. Remove from the heat. Place the chocolate in a medium heatproof bowl. Whisk the Half&half slowly into chocolate. Add the vanilla and butter to the sauce and whisk until butter is completely incorporated. The sauce can be kept refrigerated in an air tight container for several days, but must be returned to room temp. before serving

Banana Walnut Cake

Yesterday, I had my birthday party! I requested this very yummy banana cake that I had seen on Cooking for Sevens blog a while back. It turned out so very moist and was not to sweet. I asked for walnuts instead of pecans and Hannah also used half maple syrup and half honey.

Maple & Pecan Banana Cake

from How to Bake by Nick Malgieri

Ingredients:

For the Cake

• 12 tablespoons (1 1/2 sticks) butter, softened
• 1 cup pure maple syrup
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher or sea salt
• 2 3.4 cups (11 ounces) whole wheat pastry flour
• 1 cup mashed, not pureed, bananas
• 3/4 cup milk or buttermilk

For the Frosting

• 1 eight-ounce package cream cheese
• 1/2 cup (1 stick) butter, softened but still firm
• 3 tablespoons maple syrup
• 1/4 teaspoon vanilla extract
• 3/4 cup toasted pecans, for garnish

Directions:

To make the cake:

1) Preheat the oven to 350°. Butter a 13×9-inch glass baking dish and line the bottom with parchment paper.

2) In the bowl of a stand mixer or using a hand beater, cream the butter until soft and light. Gradually add the maple syrup and beat on medium speed for 5 minutes more, or until very light. The butter and maple syrup may separate slightly.

3) Beat in the eggs, one at a time, beating well after each addition. Scrape the bowl and beaters occasionally. Beat in the vanilla.

4) In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add to the butter mixture along with the milk and bananas. Beat on low speed just until combined.

5) Scrape the batter into the prepare pan and bake for approximately 35 minutes, or until the cake is well risen and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a cooling rack, removing the paper, and allow to cool completely.

To make the frosting:

1) In a medium bowl, beat the cream cheese until smooth. Add the butter, maple syrup, and vanilla and beat until smooth.

2) Store in the refrigerator until serving. If the frosting becomes too hard, let it sit a room temperature until spreadable.

To serve the cake:

Cut the cake into desired sized pieces. Spread with frosting. Garnish with toasted pecans. Serve immediately.

Makes approximately twenty-four 2-inch squares

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