Thanksgiving week is officially upon us!!! It’s time to get busy in the kitchen baking/cooking a lot!
Here are some recipes that you
must can try for Thanksgiving! 🙂
Here is a wonderful pie recipe that you can try on Thanksgiving. I will definitely make this! It’s always at the top of my list on Thanksgiving and I’ve been making it for about 2-3 years now.
Stay tuned for a ‘Thanksgiving recipes’ post very soon!
For the bottom Crust:
2 Cups Flour
¾ Cups Butter
¼ Tsp. Salt
6 TBSP. Water
For the Topping:
1 Cup Flour
1 Cup Sugar
1 Cup Butter
2 large Eggs (lightly beaten)
For the filling:
1 1/4 Cups full fresh Cranberries
1 1/2 Cups full mixed frozen Berries (I used blueberries,raspberries, and blackberries)
1/3 Cups Sugar
1 Tbsp. Flour
For the Crust:
Combine flour, mashed butter, and salt in a small bowl. Slowly add the water. Form into a soft dough and place into pie pan.
For the Filling:
Combine cranberries and mixed berries together. Add the sugar and flour and mix. Place the berry mixture in the pie pan over the dough.
For the Topping:
Combine flour, sugar, melted butter, and the lightly beaten eggs in a bowl. Mix together until smooth and creamy. Pour batter in large ribbons over berries in pie pan. Make sure all the fruit is covered.
Preheat oven to 350 degrees. Bake for 50-60 min. or until golden-brown. You might even see a little juice coming out at the edge of the pie but that’s okay.
I love the combination of banana and chocolate, and these cupcakes are just that! I made these cupcakes around September I think (I don’t remember exactly), but haven’t had the chance to post them until now! 🙂
These cupcakes are very moist and will stay moist up to a few days!
I didn’t completely cover them in frosting. It would have made them a little too heavy in my opinion.
Lots of yummy cupcakes!
Banana Chocolate Cupcakes
1 cup granulated sugar
1 cup flour
1/3 cup unsweetened cocoa powder (regular or Dutch-processed)
3/4 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1 large egg
1/2 cup mashed ripe bananas (about 1 medium sized banana)
1/3 cup warm water
1/4 cup milk
1/4 cup oil
3/4 tsp. vanilla
Chocolate Fudge Frosting:
3 oz. unsweetened chocolate, coarsely chopped
1/2 cup unsalted butter, room temperature
1 cup powder sugar, sifted
1 tsp. vanilla
Preheat oven to 350 degrees. Line a 12 regular-sized cupcake pan with paper liners.
In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
In another large bowl, whisk together the egg, mashed banana, water, milk, oil, and vanilla. Add the wet ingredients to the dry ingredients and stir until combined. Pour or scoop the batter into each cupcake liner, about 3/4 full and bake for about 20 min. or until toothpick inserted in the center of a cupcake comes out clean. Remove from oven and let cool on wire rack.
While the cupcakes are cooling, make the chocolate fudge frosting. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.
In the bowl beat the butter with an electric mixer until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 min.). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting us smooth and glossy (about 2-3 min.).
Frost your cupcakes with the chocolate frosting. Makes 12 regular-sized cupcakes.