While I’m baking up a storm of cookies and breakfast pastries this week for SarahBakes, one of my favorite Thanksgiving food traditions is making Homemade Crescent Rolls. Rich, buttery and made with just 9 basic pantry staples, they’re so much better than the kind you find in a can. Best of all, you still have time to make them before Thanksgiving Day arrives. Read More
I don’t know where you are, but winter has Arrived in the upper Midwest and with a chill that already feels like it will never leave me. There’s one food group that is the perfect antidote to Old Man Winter’s efforts to undermine my love of the season: SOUP.
This savory Sweet Potato Soup has a lush and comforting warmth that is further enhanced with the infusion of fall spices like cinnamon and cloves. But, it’s the finishing touch of Andouille sausage that sets this soup apart from other versions. GO STRAIGHT TO THE RECIPE
With its smoky richness, this spicy Cajun specialty adds the wow-factor and makes this soup especially crave-worthy. And, since it is a smoked meat, you don’t even need to worry about cooking it in advance. Just toss it in at the end with a luscious touch of heavy cream and enjoy.
This soup is easy to make – just roast and peel the sweet potatoes, saute up some onions and garlic, add chicken or vegetable stock, the roasted sweet potatoes, cinnamon and cloves and simmer over medium-low heat for 20 minutes.
Next, use a handheld or liquid blender to blitz the soup into a silky puree and finish with the Andouille and cream. Bold in color and flavor, Sweet Potato Soup with Andouille Sausage is the perfect way to stay warm and cozy this winter.
Each day from now through Halloween, I’ll be sharing a recipe for some of our favorite Halloween treats so be sure to subscribe to receive automatic notification of all new posts.
These Pumpkin Candy Corn Scones are a whimsical (and way more delicious) nod to the popular Halloween candy, and the perfect breakfast or after-school treat.
Go to the RECIPE.
To give these scones a seasonal flair, I adapted my basic scone recipe by adding some canned pumpkin puree and a variety of seasonal spices including cinnamon, nutmeg, ginger and cloves.
For even more seasonal flavor, I used brown sugar instead of white, and also added a tablespoon of pure maple syrup. These scones are not overly sweet, and I add another tablespoon of brown sugar when serving them without the glazes.
The trick to making excellent scones is to use really cold butter, so I freeze the cubed butter for at least 30 minutes, or even longer (it can store for several months in the freezer).
Another key to ensuring a flaky result is to handle the dough as little as possible, so I use a food processor to create the dough, and a cake pan to form the dough before cutting out the wedges. While these steps aren’t necessary, and may even seem a bit fussy, they can make the difference between a good scone and a great scone.
With their autumnal flavor and appearance, these pumpkin scones would also work well for a Thanksgiving brunch.
Go to the RECIPE.
Come back tomorrow for another great Halloween recipe!
One of my favorite Thanksgiving food traditions is making Homemade Crescent Rolls. Rich, buttery and made with just 9 basic pantry staples, they’re so much better than the kind you find in a can. Best of all, you still have time to make them before Thanksgiving Day arrives. Read More