Happy Thanksgiving!

Thanksgiving is my favourite holiday. There are no obligations to do anything but relax, enjoy the outdoors, and eat till your heart's content. I was sure to make some pies to enjoy (both pumpkin and pecan) and had more than my share of mashed potatoes. Our thanksgiving has been a bit busier than usual but I still made sure I took the time to read a good book, spend time with family and friends, and reflect over all the things I have to be grateful for.

While we're counting our blessings, I thought it'd be a nice idea to share a few of my favourite organizations, and offer a chance for giving to those in need. 

Liberty in North Korea

Liberty in North Korea is a non-profit organization  that aims to change the narrative away from the politics and towards the people of North Korea. They provide rescuing and resettlement services for North Korean refugees so they may reach freedom. 

FoodShare

FoodShare is a non-profit organization based in Toronto that works with communities and schools to provide food education and healthy food opportunities. Their programs include community farm shares, school farming programs, cooking classes, and so much more.  

Femme International

Femme International is one of the only non-profit organizations working in feminine hygiene education.  They are dedicated to educating and empowering all females so that the restrictions and stigmas associated with menstruation may be lifted. 

There are so many worthy causes in the world to which we can donate our time and money, these are the organizations that are close to my heart, but I encourage you to find a cause you're passionate about and support them anyway you can! 

Happy Thanksgiving everyone!

Pumpkin Cranberry White Chocolate Cookies

As soon as October hits it seems like pumpkin flavoured everything comes pushing to the scene, however I have yet to find a pumpkin baked good that are quite as good as these. Rewind to last thanksgiving and I was looking for pumpkin-y things to make that weren't pie. I was too afraid of pie, and Mom doesn't like pumpkin pie so I figured something mild in flavour was my best option. Browsing through Pinterest, as I do, I came across this fantastic cookie recipe. Though skeptical at first I gave 'em a whirl and lo and behold a new Thanksgiving tradition was born! These cookies are the perfect middle-ground between cake and cookie, the right amount of sweetness from white chocolate, and the bestest (that's a word right?) addition of tangy with the dried cranberries. They have been forever deemed our Thanksgiving cookie and already have me counting down till next year! Here's the recipe:

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup pumpkin puree

1 1/2 cups granulated sugar 

1 egg

1/2 cup unsalted butter, softened

1 teaspoon cinnamon

1 teaspoon vanilla

2/3 cup dried cranberries

2/3 cup white chocolate chips

Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. In a medium sized bowl, whisk together the flour, soda, powder and salt until combined. In a separate bowl beat together the pumpkin, sugar and butter. Beat in the egg, cinnamon and vanilla. Combine the pumpkin and flour mixtures together, and mix in the cranberries and white chocolate chips. Drop small spoonfuls onto the baking sheet and bake for 8-12 minutes, until the bottoms are slightly golden.


These are the ultimate fall cookie, they have every flavour you could want from fall all in a little bite sized treat - I was even eating them for breakfast, they're soft enough that I think they could pass for a scone if you need the reason! Enjoy!

Foolproof Pumpkin Pie

Well it's the end of Thanksgiving weekend here in the Great White North, which really only means one thing - pie! Though my weekend was spent with papers and books spread across the kitchen table in preparation for midterms this week, I am thankful that I was able to do said studying up at the cottage surrounding by trees, fresh air and my family.

I've never made pie from scratch before and this year I decided to give it a go rather than ordering from our usual bakery. Having glanced through this book so many times at my friend's house and at work, I decided to get myself a copy and put to test her foolproof pumpkin pie recipe. Ina was not kidding, it really was a simple recipe to follow and was a great addition to the end of our turkey dinner (though I ate fish). The book also includes a basic pie crust and rum whipped cream recipe, but I decided to use the crust recipe on the back of my Crisco tin instead. Here's the recipe for Ina Garten's foolproof pumpkin pie filling:

Ingredients

1 15oz can of pumpkin puree (appx. 2 cups)

1/2 cup light brown sugar

1/4 cup white sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3 large eggs, lightly beaten

1 cup heavy cream

1/2 cup whole milk

2 tablespoons dark rum

Preheat oven to 425 degrees. Place your unbaked crust in the bottom of an 11-inch pie pan, and cover with parchment paper and dried beans (we actually used a bunch of muffin liners and river rocks, it worked okay?). Bake for 15 minutes. Remove the paper and beans, prick the bottom with a fork and bake for an additional 3-5 minutes, watch for browning.

Reduce the oven to 350 degrees. Combine the pumpkin puree, brown and white sugar, cinnamon, ginger, nutmeg, salt, eggs, cream milk and rum with a whisk. Pour the mixture into your pie dish and bake for 50-60 minutes, until a knife comes out clean. Allow it to cool completely and serve with fresh whipped cream.


We've been enjoying the taste of pumpkin all weekend! We had some leftover crust and filling so we also made some mini pumpkin tarts in a muffin tin as well - delish! I'd have this breakfast, lunch, dinner and every snack in between if I could, it's really that good. Enjoy with loved ones, a warm fire and a good movie - three things that will definitely ensure you have a happy thanksgiving.