D, J, and I spent Thanksgiving with my family. Because they host Thanksgiving, I often just cook whatever is needed to fill in the gaps in the menu. This year, that meant two cranberry sauces: the one from the Ocean Spray bag and a cranberry chutney. The chutney was good and made an obscene amount of food. Seriously. Watch out everyone I know, you’re getting a jar of chutney for Christmas.
I was also in charge of bringing a non-starchy vegetable. I made the Brussels sprouts salad again. It scaled up pretty well, and, wouldn’t you know it, there were make-ahead instructions on another page! I wrongly maligned that recipe. You blanch the brussels sprouts and toast the pine nuts the day before. That leaves only the dressing and slicing the apples the day of.
Pumpkin layer cake (recipe after the jump)
The real star of the show was the pumpkin cake. Now, we had desserts more than covered. We had a maple walnut pie, pecan pie, pumpkin pie, red velvet cake, pumpkin truffles, and a cheesecake. But…when else was I going to make a giant layer cake? My sister already rejected the idea of having it for her birthday next Sunday, so I piled on yet another dessert. Nobody was mad. This was a popular cake. It’s very easy to bake and keeps wonderfully overnight. I think the pumpkin pie spice in the cream cheese frosting (yeah, you read that right) really did add something. I wouldn’t call it optional. The cake was very moist. I guess it reminded me a lot of pumpkin pancakes! Giant pumpkin pancakes with cream cheese frosting. You’re gonna want that. Oh, one tip: the recipe says to use an electric mixer to make the batter and the frosting. Incorrect. Bust out the Kitchen Aid and the paddle attachment. You’ll want the firepower of a stand mixer to get through all that butter and cream cheese. Also, it’s a lot of batter. Your arms will be glad you used ol’ Kitchy.
Oh, and check out the cheese from my trip to see B!
Happy Thanksgiving, wherever and whoever you are.