In Canada, we celebrated Thanksgiving last month. Now it’s my American friends’ turn to yank out the turkey (or tofurkey), stuff in the stuffing and be thankful for all life’s bounty
Cheers and Happy Thanksgiving one and all.
The temperatures are cooling down, the leaves are changing and acorns are falling.
This year’s offering for the Thanksgiving table is a carrot-nut cake, slathered with cream cheese frosting and topped with fondant oak and maple leaves as well as acorns.
At our Thanksgiving dinner table, I am reminded of all the things for which I am grateful. Happy Thanksgiving to one and all.
This cake makes me laugh. It kind of turns your senses upside down! You’ve just had a turkey dinner with all the fixings, and then dessert is served and guess what? It’s a spice cake that looks like turkey dinner with all the fixings! All over again.
I made the turkey slices by slicing a block of fondant and painting the edges with a food colouring/vodka glaze. Carrots and peas are fondant shaped appropriately. Cranberry sauce is a spoonful of cherry jam. Mashed potatoes are a big glop of buttercream (urp!) with a square of yellow buttercream as a butter pat.
Great conversation piece at Thanksgiving or Christmas. Who can get enough of turkey?
In Canada, we’ve already celebrated Thanksgiving. It’s your turn America!
I made this a few years back for a Thanksgiving celebration with family. I thought a few peanut butter cup turkeys — adorned with candy corn — would give you a giggle. Enjoy!
I always bring dessert to Thanksgiving supper with my boyfriend’s family and I wasn’t sure what to bring this year. Sweet potato pie? Pumpkin pie? Blueberry? Nah. I decided instead to make cupcakes that looked like pie. Sweet!