After I uploaded my pictures I realized this photo was preemptive – I forgot to put the turkey on my plate! I didn’t actually go turkeyless though, so everything is right in the universe. For Thanksgiving I am at my parents’ house. I wasn’t responsible for all the dishes and will only be sharing the recipes for what I actually made. But our dinner consisted of:
– Sauteed green beans
– Twice baked potato
– Roasted winter vegetables
– Biscoff pumpkin cheesecake
– Chocolate pecan pie
It was all great.
The first dish I was responsible for was the roasted winter vegetables. Last week at work we had a potluck and someone brought something similar to this. After having it at work, I knew I needed to make this at our own Thanksgiving because it was such a nice accompaniment to an otherwise heavy meal.
Roasted Winter Vegetables
1/2 butternut squash
1 fennel root
2 tbsp sage, chopped
1 tbsp rosemary, chopped
1 tbsp olive oil
1. Preheat your oven to 400. Chop all the vegetables into cube sized pieces. Combine in a baking dish.
2. Add the olive oil, sage, and rosemary to the roasted vegetables. Toss with your hands.
3. Place in the preheated oven for about an hour and a half, until soft. Check every half hour and stir.
* serves about 14
Naturally I was also responsible for a dessert. While searching the web recently I found this recipe for a biscoff pumpkin cheesecake. On foodie penpals biscoff spread seems to be making its way through the boxes, so I decided that it must be good and I should try it. The biscoff spread is crazy good. Basically you’re eating the creamed version of the biscoff cookie. It’s hard to fathom such a thing even exists!
The cheesecake was a huge success and very loved at dinner. I think the cheesecake is one of the best Thanksgiving desserts. You make it the day before and all you have to do is cut it on Thanksgiving day.
Biscoff Pumpkin Cheesecake
30 biscoff cookies, ground into crumbs
1/4 cup melted butter
3 tbsp brown sugar
24 oz cream cheese, room temp
2 cup fresh roasted pumpkin, mashed
3 eggs, room temp
1 egg yolk, room temp
1/4 cup sour cream, room temp
1 tsp vanilla
1 1/2 cups sugar
2 tbsp flour
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp salt
1/4 cup biscoff spread, melted
1. `Preheat your oven to 350. First make your crust. In a bowl combine the cookie crumbs, melted butter, and brown sugar. In the bottom of a springform pan, pour the crumb mixtures. Press against the bottom of the pan and up the sides. Place in the refrigerator for 10 minutes. Remove and bake for 10 minutes. Let cool.
2. Next, make the cheesecake. Beat the cream cheese until smooth, for about 5 minutes. Mix in the pumpkin and beat until smooth. Add the eggs and egg yolk, one at a time until incorporated. Beat in the sour cream and vanilla until just combined.
3. In a small bowl combine the sugar, four, cinnamon, ginger, nutmeg, cloves, and salt. Pour this mixture into the cream cheese and stir together well.
4. Pour your cheesecake filling into your cooled crust. Pour the melted biscoff spread on top of the cheesecake randomly and swirl with a knife.
5. Wrap the springform pan in several layers of aluminum foil. Put the pan in a roasting dish. Boil water and fill the roasting dish so that the water comes about half way up on the pan. Place the roasting dish in the oven and bake for 1 hour and 40 minutes, until the top is brown and the cheesecake is puffy.
6. Let sit out and bring to home temperature. Once cooled, cover and put in the refrigerator for at least 4 hours.
I hope everyone had a great Thanksgiving!
* shared with Sweet Treats and Swanky Stuff Saturday & Weekend Cooking