Recipe Roundup: The Final Countdown

Thanksgiving is just days away, and chances are you have your menu planned and ingredients stocked for the big day. And yet, maybe you'd like just a few more items on offer to round out the meal and ensure all your guests have something they can enjoy. Of course, these add-ons better be quick, easy, and absolutely scrumptious, too!

Cheese and Dates: You can't go wrong with two ingredients, especially when they pair as well as these do. I personally love an aged cheddar with the dates, but any cheese will be perfect. Vegetarian/Gluten-Free

Salami and Cream Cheese: Another two-ingredient wonder - just keep the components stashed in the fridge, and you're moments away from making as few or as many as you need! Gluten-Free

Catalan Spinach: Amazingly simple and unbelievably fast, but also bursting with great flavor. This dish can be whipped up while the turkey rests and the other sides are reheating in the oven. Vegetarian/Vegan/Gluten-Free

Cranberry-Orange Sauce: Easily made in advance and stashed in the fridge in anticipation of the big day. Any leftover sauce can be reheated and spooned over store-bought ice cream or pound cake for a stress-free dessert. Vegetarian/Vegan/Gluten-Free (if using Cointreau, water, or juice for the liquid)

Individual Pumpkin Custards: A make-ahead treat that stores and transports easily, already portioned and ready to eat! Vegetarian/Gluten-Free

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Easier Than Pie: Individual Pumpkin Custards

With the holidays fast approaching, we all need some go-to recipes that can be made quickly, store easily and, above all, taste wonderful. These little pumpkin custards meet all those demands, giving you a rich, not-to-sweet treat that can proudly be served after any meal—and they even make a great breakfast, too!

Individual Pumpkin Custards

Ingredients:
1 can (15 oz.) pumpkin puree
1/4 cup honey (or pure maple syrup)
2 large eggs, room temperature
1 cup (8 oz.) heavy cream
1 teaspoon vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves

Preheat oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin tin with parchment liners and set aside.

In a medium bowl, stir all ingredients together until smooth and creamy. Divide batter evenly among liners in prepared pan (they will be fairly full) and bake for about 25-30 minutes, or until set and no longer wobbly in the center. Let custards cool completely in the pan, then carefully lift out and refrigerate in an airtight container. These are best made at least one day ahead to allow the flavors to develop. They can be served with whipped cream, ice cream, or simply garnished with a few chopped, toasted pecans.

Notes: The custards will hold their shape once refrigerated overnight, while still retaining their smooth interior. If you have some oranges on hand, a teaspoon of grated zest would be heavenly folded into the batter before baking. Feel free to use any combination/amounts of spices that you like best or would typically use in your favorite pumpkin pie recipe. Be sure to share your variations in the comments!

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Butter Me Up: Butter-Pecan Drop Scones

I'd been wanting to make a scrumptious baked treat for some time, and had my eye on this scone recipe I posted a while back. When I finally had the time to make it, I poked around my cupboards and fridge, only to find that I didn't quite have all the right ingredients on hand. However, I did have what I needed to try another variation that had been lurking in the back of my mind—not as sweet, but still full of rich, comforting flavors. And LOTS of butter. As a bonus, these scones are simply spooned out into mounds before baking. No kneading, flouring, or fussing required!

Butter-Pecan Drop Scones

Ingredients:
2 cups all-purpose flour
1/2 cup light brown sugar, packed
1 Tablespoon baking powder
1/2 teaspoon salt
3/4 cup finely chopped pecans
1/2 cup cold butter, cut into small cubes
1/2 cup whole milk
1 large egg
1 teaspoon pure vanilla extract


Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with foil or parchment paper and set aside.

In a measuring cup or small bowl, measure out milk and mix in egg and vanilla extract until combined. In a large bowl, stir together flour, brown sugar, baking powder, salt, and pecans, breaking up any clumps of sugar. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Pour milk mixture in all at once, and stir together gently until just combined and there are no dry pockets of flour left. Spoon twelve mounds onto prepared sheet, spacing them evenly, and bake for about 12-15 minutes, or until browned on the top and somewhat firm to the touch (you want them to be cooked all the way through). Serve warm or at room temperature.

Notes: I chose not to use any glaze or topping for these so I could enjoy the flavors of butter and pecans, but you could certainly make the glaze I used in the original recipe, or sprinkle the tops with a little granulated sugar before baking. You could also add a bit of cinnamon or nutmeg into the dry ingredients for a hint of spice :-)

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