Chocolate-It's What's for Dinner

Recycled picture - this year's are still in dough format So it was a rather productive weekend and Monday...I prepped my dough for the sweet potato rolls . Those little beauties are waiting in the freezer for Thanksgiving day. I'll pop them out, let them defrost and do their second rise (about 5 hours), and then in the oven they will go. I made my turkey stock for basting and gravy.  I still believe in basting. I know some say it's not worth it but I believe it still is. Here's some other things I do to the turkey . I know, I know some people are anti-stuffing. I'm pro - what can I say?? Next up was the cranberry sauce. There's no worry about making this ahead. The cranberries are fairly acidic and there's a whole bunch of sugar in there too to help perserve it. This year I used only brown sugar (3/4 c) instead of using white and brown. So I'm feeling pretty prepared. I'm not quite sure what dessert I'll be making. Hmmm...Bourbon Pec...

Happy Thanksgiving! I'm busy basting the bird wearing my "Thanksgiving Pants" but feel free to poke around and see what else is cooking.

Getting ready for Thanksgiving can be daunting but there are many things that can be done ahead of time to make life easier and cranberry sauce is one of them. I usually make it up to a week before. It is really easy to make. Cranberry Sauce 24 oz fresh cranberries 1c brown sugar 1/2 c sugar juice and zest from 2 oranges 2 cinnamon stick 1 t fresh ginger grated 1 vanilla bean Split vanilla bean down the center with a sharp knife.  Rinse and discard any soft cranberries. All ingredients ready to go Place all the ingredients in a saucepan and heat until cranberries start to burst. Stirring occasionally. Stir occasionally Taste and add additional seasoning and sugar as necessary. Cranberries can be quite tart so it really depends on the batch how much sugar needs to be added. Ready to remove from heat Let cool. Scrape vanilla bean and stir scrapings into sauce. Return bean to sauce. Chill. Remove vanilla bean and cinnamon before serving.  You might wa...