Oh yes we did! We improved French Silk Chocolate Pie!
This has been a family favorite for as long as I can remember - the creamy, dreamy rich chocolate filling, topped with fresh whipped cream and dark chocolate curls - all sitting rather elegantly in a delicate buttery light crust.
We pretty much have our traditional Thanksgiving pies down pat - and don't dare mess around with those basic recipes much, but it sure is fun to shake things up once and a while with a little change!
And so Chocolate & Toffee Pecan Pie was born! A wonderful and silky combination of sweet, smooth filling and pecans, in a buttery and flaky crust, adding chocolate and English Toffee bits to take this pie right over the edge - PIE PERFECTION!
I have a confession to make.
I've never been a big fan of sweet potato casseroles. But that was BEFORE I created this fabulous Maple Pecan Sweet Potato Casserole! To be honest, my Thanksgiving group was pretty divided about which was their favorite - the more traditional sweet potato casserole loaded with toasted marshmallows, or this maple, brown sugar and pecan streusel-topped beauty! So, being the brave one (and not just merely the one who prepares them), I tried these. OH.MY.GOODNESS!
Now I understand! And for next year's experiment, I think I'm gonna try baking this in a pie crust. What do you think? It will be my little surprise!
Once Halloween is past, my favorite time of the year begins! I start working on my menus for Thanksgiving, Advent Dinners, and Christmas - and the all-important list of Christmas cookies, which always causes a great deal of conversation to make sure that everyone's favorites make the final list!
The one thing we don't mess with is our Thanksgiving Day menu - it is an established family tradition. One thing I have learned thru the years is that it isn't always a good idea to try new recipes out on holidays - try them out ahead of time to get comfortable and make sure you like the results before the stress of serving to family and friends makes you too crazy!
Growing up, cranberry sauce meant opening both ends of a can of jellied cranberry sauce and carefully sliding it out of the can and into a cut-glass cranberry serving dish that ONLY made its way out of the dining room hutch for holidays. I never was too fond of the blandness of the canned and jellied concoction.