Tag Archives: thanksgiving

Caramelized Brussels Sprouts

Caramelized Brussels Sprouts I don’t spend much time writing about vegetables, seeing as this is a baking blog and all.But the truth is that I eat a lot of vegetables. A lot. Gotta balance out all the baked goods somehow, you know?

Let’s not discuss how many times I’ve had pie and salad for lunch over the last three weeks. #bakerproblemsThese Caramelized Brussels Sprouts are one of my fall/winter favorites. They’re basically your standard roasted brussels sprouts with the volume turned up. Plus, they’re super easy to make and have this sweet-salty-herby-spicy thing going on that makes them totally irresistible. Like, good luck getting them from the pan to the table without eating half the batch. Don’t say I didn’t warn you.
I make Caramelized Brussels Sprouts for regular weeknights all the time, but they’re also great for dinner parties and holidays. I made them for Christmas dinner last year and they were a huge hit with my whole family! I can’t help but think they’d make a great Thanksgiving side dish, too.Caramelized Brussels Sprouts are very simple to make. Start by trimming the brussels sprouts and removing any banged-up outer leaves. There’s no need to slice them in half—minimal prep is the name of the game!Put the sprouts on a baking sheet and toss ‘em with fresh rosemary, red pepper flakes, salt, a little sugar, and olive oil. Caramelized Brussels Sprouts Roast the brussels sprouts for 40 minutes, giving the pan a good shake every 15 minutes. The resulting sprouts will have deeply browned (but not burnt!), crispy exteriors and buttery-soft centers.Remember that “sweet-salty-herby-spicy” thing? Well, add “crispy-buttery.” Caramelized Brussels Sprouts And maybe “-things-dreams-are-made-of.”

Caramelized Brussels Sprouts
makes 6-8 servings

2 pounds whole raw Brussels sprouts, trimmed & kept whole
2 tablespoons granulated sugar
2 tablespoons olive oil
2 teaspoons minced fresh rosemary
1/4-1/2 teaspoon red pepper flakes, based on your preference
1/2-3/4 teaspoon fine sea salt, based on your preference

Preheat oven to 400F.

Combine all ingredients on a dry rimmed baking sheet and toss together with clean hands. Spread coated brussels sprouts into one layer.

Roast 40 minutes, tossing every 15 minutes. Brussels Sprouts are ready when the exteriors are deeply browned (but not burnt) and the centers are tender. Let cool 5 minutes before serving.

Caramelized Brussels Sprouts are best the day they are made, but may be kept in an airtight container in the refrigerator for up to 3 days.

Coconut Custard Pie

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If you’re keeping count, this is my third pie in a row. What can I say? It’s November! And making pie is fun! #sorrynotsorry
Today’s recipe is a new favorite of mine: Coconut Custard Pie! It’s basically exactly what it sounds like—shredded coconut suspended in a soft vanilla custard, all wrapped up in golden brown crust! If you love coconut, this is the pie for you!*

*Also, this one. Coconut Custard Pie I won’t lie to you—this pie is a little bit of a diva. For one, the crust has to be partially blind-baked (aka baked without filling). It’s not a difficult process, but it’s fussy.To put it briefly: roll the dough, put it in a pie plate, crimp it, freeze it, dock it with a fork, line it with foil (2 sheets!), fill it with pie weights/dried beans/rice/seeds/a combination, freeze again, bake just until set (but not anywhere near done), remove pie weights, fill, bake again. WHEW.
Again, not difficult, just fussy. Don’t be tempted to skip this step though, unless you are into soft, undercooked bottom crust. I promise that I wouldn’t insist on par-baking if it were not absolutely necessary for stellar Coconut Custard Pie.And make no mistake, this pie is stellar. The filling is an easy whisk-and-pour situation, and once it’s baked and cooled, it becomes soft, rich, toasty coconut magic.Add a little whipped cream, and you’ve got the perfect way to end your Thanksgiving dinner.
Looking for more pie? Check out my Maple Pecan, Cranberry Crumb, and Silky Smooth Sweet Potato Pies!

Coconut Custard Pie
makes 1 9-inch pie

1/2 recipe Cream Cheese Pie Dough or other good crust
4 tablespoons all-purpose flour
1/8 teaspoon ground nutmeg
1/2 teaspoon Kosher or sea salt
2/3 cup granulated sugar
4 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup milk (preferably whole)
2 teaspoons pure vanilla extract
1 cup sweetened flaked coconut

For serving (optional):
whipped cream

On a floured surface, roll out pie dough to a 12″ diameter. Fit into a deep 9-inch pie plate and trim the overhang to 1/2-inch. Crimp the edges and freeze for 15 minutes.

Place an oven rack in the lowest position, leaving a lot of headroom above. Preheat oven to 375F.

Lightly grease a sheet of foil. Remove pie crust from the freezer. Prick the bottom several times with the tines of a fork. Line frozen crust with greased foil (greased side down). Top it with another sheet of foil going in the opposite direction, so that all the crust is covered. Gently curl the foil down to loosely tent the crimp. Fill the center with pie weights (or dried beans, rice, seeds). Freeze 10 minutes.

Place the prepared pie crust on a rimmed baking sheet and bake for 25-30 minutes, or until pie crust has “set,” but is far from done. Use foil to lift out pie weights. Let par-baked crust rest in its pan (and still on the baking sheet) on a rack while you prepare the filling.

In a small bowl, whisk together flour, nutmeg, and salt. Set aside.

In a medium mixing bowl, whisk together sugar and eggs until sugar has begun to dissolve and the mixture is an even light yellow. Whisking continuously, add melted butter. Add dry ingredients one tablespoon at a time, whisking until combined. Whisk in milk and vanilla.

Scatter coconut over the bottom of the par-baked crust. Pour custard over the top. Use a long sheet of foil (~5 feet) to loosely wrap the pie.

Carefully move the pie (still on the baking sheet) to the oven. Bake 10 minutes. Reduce oven temperature to 350F and bake for another 25 minutes. Carefully remove foil wrap. Bake pie for another 15-25 minutes, or until the top is light golden, the edges are puffed, and the center is still a little jiggly (not soupy). Turn off oven and crack the door open. Let the pie sit in the oven for 10 minutes. Remove pie to a rack to cool completely.

Coconut Custard Pie may be served at room temperature or cold with whipped cream, if desired.

Leftover pie will keep covered at room temperature for up to 2 days or in the refrigerator for up to 3 days. Coconut Custard Pie

Nutella Cream Pie

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I suppose this is a year of unconventional Thanksgiving pies here on E2 Bakes.I usually go for traditional pastry crust pies this time of year (and there’s at least one coming your way), but then there was vegan pumpkin pie with toasted pecan crust. And now there’s Nutella Cream Pie.Made with a graham cracker and hazelnut crust, a Nutella pudding filling, and topped with whipped cream and candied hazelnuts, this pie is basically the dessert of my dreams.This beauty has hazelnut flavor all over the place. We’re talking 2/3 cup toasted and blitzed into a buttery graham cracker crust… Nutella Cream Pie another 1/3 cup that are lightly candied and scattered on top…and a creamy pudding filling that tastes like pure Nutella, but somehow even better.Don’t ask me to explain how it’s possible to improve the flavor of Nutella—I can’t quite find the words.You’ll just have to make a Nutella Cream Pie and see for yourself.
Looking for more Thanksgiving Pies? Check out my light & fluffy Pumpkin Pie, Black Bottom Pear & Almond Pie, and Chocolate Buttermilk Pie!

Nutella Cream Pie
makes one 9-inch pie

Crust:
2/3 cup raw whole hazelnuts
6 full-sheets graham crackers
3 tablespoons light brown sugar
pinch of Kosher or sea salt
6 tablespoons unsalted butter, melted and cooled slightly

Nutella Filling:
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 teaspoon Kosher or sea salt
2 cups whole milk
3 large egg yolks
1 teaspoon pure vanilla extract
1 cup Nutella
2 tablespoons unsalted butter

Candied Hazelnuts:
1/3 cup raw whole hazelnuts
3 teaspoons granulated sugar

Whipped Cream:
1 1/2 cups heavy cream
1/4 cup confectioners sugar

Preheat oven to 350F. Make the crust. Scatter hazelnuts on a dry rimmed baking sheet. Bake 5-7 minutes, or until fragrant and toasted. Do not burn. Let cool 10 minutes.

Combine toasted hazelnuts, graham crackers, light brown sugar, salt and melted butter in the bowl of a food processor. Process until hazelnuts and grahams are broken down and the mixture is the consistency of wet sand. Press on the bottom and up the sides of a deep pie plate. Bake for 10 minutes to set. Let cool on a rack while you prepare the filling.

Whisk together sugar, cornstarch, and salt in a heavy-bottomed medium-large saucepan. Slowly whisk in milk. Place pan over medium heat and bring to a boil, whisking continuously. Boil one minute. Remove from heat. Slowly whisk 1/3 of the mixture into the egg yolks. Return egg yolk mixture to pan. Place pan over medium heat and whisk constantly until mixture boils for one minute. Remove from heat. Whisk in vanilla, followed by Nutella and butter.

Place a fine mesh sieve over a bowl. Push filling through the sieve and discard any solids. Transfer filling to prepared crust. Press plastic wrap to the surface. Chill at least six hours.

Make the candied hazelnuts. Line a plate with parchment and set aside. Place hazelnuts in a dry skillet over medium-low heat. Toast for 2-3 minutes, stirring frequently, until fragrant and shiny. Add sugar by the teaspoon, stirring until it dissolves (it may smoke up a bit). When all sugar has dissolved, remove hazelnuts to prepared plate and let cool completely. They will be clumped together. Once cooled, place them on a cutting board and give them a rough chop with a large, sharp chef’s knife.

Make the whipped cream. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. Remove pie from refrigerator and top with whipped cream. Scatter candied hazelnuts over the top, as desired. Slice and serve pie.

Leftover pie will keep covered in the refrigerator for up to 3 days.

Nutella Cream Pie

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

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Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free} Let me start by saying that I hope you all had a lovely Halloween, and that I’m so glad it’s over so we can talk about Thanksgiving food.I got a little head start with Wednesday’s Rosemary-Parmesan Cheese Straws, but now I’m going all-in: (more) appetizers and sides and, most importantly, PIES are coming your way, just in time for the biggest food holiday of the year!

This first pie of the season is a little of what you’d expect and a little…not. It’s Pumpkin Pie, but where that usually entails eggs, cream, and loads of sugar, this one is vegan, gluten-free, and contains less than 1/2 cup of sweetener (mostly maple syrup).

…are you still there? Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free} If you haven’t clicked away, never to return…well, good. More pie for us.You see, for all the things that this pie is not, it is very much one thing: delicious. Like so good I’m not totally sure why we would eat any other pumpkin pie.The filling is soft and sweet and perfectly spiced and the crust is mostly made of ground toasted pecans. GROUND TOASTED PECANS. And it’s a press-in crust—no rolling required. Does it get better than that?

Um, yes. Yes it does. Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free} Both elements come together in the food processor.And the whole pie requires exactly nine ingredients.And it’s actually best if it’s made ahead, so you won’t have to give up valuable Thanksgiving Day oven space.And, again, it’s vegan, gluten-free, and contains just enough sweetener to make it taste like dessert. And make no mistake, it does taste like dessert. I am not the sort of person who is going to get behind a recipe just because it’s “better for you.” Nope. It’s big flavor or go home here at E2 Bakes. If it happens to be somewhat nutritious, that’s just a bonus. Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free} Have a great weekend, y’all ❤

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}
makes 1 9-inch pie

Toasted Pecan Crust:
8 ounces (2 cups) raw pecan halves
1/2 cup cornstarch
2 tablespoons coconut oil (melted or solid)
1 tablespoon pure maple syrup
pinch of Kosher or sea salt

Pumpkin Pie Filling:
1 15-ounce can pure pumpkin purée (I like Libby’s)
3/4 cup unsweetened almond milk (or other non-dairy milk)
1/4 cup pure maple syrup
2 tablespoons coconut sugar (or light brown sugar)
1 tablespoon coconut oil (melted or solid)
2 tablespoons cornstarch
1 tablespoon pumpkin pie spice
pinch Kosher or sea salt

For serving (optional):
whipped cream (regular or vegan)

Place an oven rack in the bottom position, leaving about 8 inches of space above it. Preheat oven to 350F.

Scatter pecan halves on a dry rimmed baking sheet. Toast in the oven for 5-7 minutes, or until fragrant. Do not burn. Let pecans cool for a few minutes, or until you can handle them.

Place toasted pecan halves, cornstarch, coconut oil, maple syrup, and salt in the bowl of a food processor (or high-powered blender). Process until no large chunks remain, scraping down the sides as necessary. Transfer mixture to a 9-inch pie plate. Press it into an even layer on the bottom and up the sides. Freeze for 10 minutes.

Wipe out the bowl of the food processor.

Make the filling. Combine pumpkin purée, almond milk, maple syrup, coconut oil, cornstarch, pumpkin pie spice, and salt in the food processor. Process until smooth. Transfer to prepared crust and smooth the top.

Place full pan on a rimmed sheet pan. Loosely wrap a 4-5 foot piece of aluminum foil around the pie, securing the ends by crumpling them together (more on that here). Bake pie on the bottom rack of the oven for 20 minutes. Remove foil and bake an additional 20-25 minutes, or until turning brown at the edges and firm-looking in the center.

Turn off oven and open door slightly. Let pie remain in the oven for 30 minutes. Do not skip this step.

Remove pie from oven and let cool completely on a rack. Refrigerate for a minimum of 6 hours before slicing and serving. Top with whipped cream, if desired.

Leftover pie will keep in the refrigerator for up to five days. Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Rosemary-Parmesan Cheese Straws

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Rosemary-Parmesan Cheese Straws Happy Halloween! If you’re looking for holiday-appropriate recipes, see here, here, and here. If, however, you are ready to move on to Thanksgiving recipes, you’re in the right place.
Over the next few weeks, I’ll be posting the sorts of recipes I’d like to put on my holiday table. You know, the sorts of things I’d make if I came from a family that cooked on Thanksgiving.
I don’t though, and we already have a reservation, so consider these next six or seven posts as a little teaser of what I will one day make when I get to live out my dream of making a Thanksgiving Dinner at home.There is going to be a lot of pie (starting Friday!), but before we get to dessert, let’s have an appetizer: Rosemary-Parmesan Cheese Straws.These golden, twisted beauties are perfect for any holiday cheese plate. They’re salty, flaky, cheesy, and have an aromatic hit of fresh rosemary—they’re perfect sidled up to a pile of sliced fresh pears.While these cheese straws look fancy, they are easy to make from scratch and require only eight ingredients. The base recipe is rough puff pastry dough. Rosemary-Parmesan Cheese Straws
Whenever possible, I like to use rough puff in place of frozen puff pastry. Here, it’s not an option to start with pre-made pastry because minced fresh rosemary is incorporated directly into the dough. Don’t worry—this is extremely easy to make and takes about five minutes total. Rosemary-Parmesan Cheese Straws Once you have a dough, roll it into a sheet. Scatter fine, airy shreds of fresh Parmesan over the top and fold it all together like a letter. This will give you flaky layer of dough, along with almost impossibly thin layers of cheese. Flavor allllllll over the place!Repeat the folding process five more times and give it one extra, cheese-less fold to lock everything in—this is to ensure that there isn’t any exposed cheese left to burn during baking. Let the dough chill for an hour, or even a couple of days. Rosemary-Parmesan Cheese Straws When you’re ready to bake, slice it into long, thin strips. Brush them with egg wash and give them a twist before laying them on parchment-lined baking sheets.Bake the cheese straws for ten minutes before flipping them over and letting them go for another two minutes. Rosemary-Parmesan Cheese Straws Aren’t they stunning?And talk about delicious—layer upon layer of rosemary-speckled pastry and Parmesan.Yes.

Rosemary-Parmesan Cheese Straws
makes 27-28 straws

1 cup all-purpose flour
pinch of Kosher or sea salt
1 tablespoon minced fresh rosemary
5 ounces unsalted European-style butter, very cold, cut into cubes
1/4 cup water or milk, very cold
4 ounces fresh Parmesan cheese, finely grated (about 1 1/2 cups)
1 large egg
1 teaspoon water

Make the pastry. In a large mixing bowl, whisk together flour, salt, and rosemary. Use a pastry blender or two forks to cut butter into dry ingredients until the largest pieces are the size of small peas. Pour in cold water or milk and stir with a silicone spatula or wooden spoon until a shaggy dough forms.

Flour a surface and a rolling pin. Turn dough out onto surface, and use your hands to pat it into a rough rectangle. Roll the dough into an 8×10″ rectangle. Top with 1/6 of the grated Parmesan (about 2-3 tablespoons). Fold dough in thirds (like a letter), and give it one quarter turn. Roll into an 8×10″ rectangle again, scatter on 1/6 of the Parmesan, fold, and turn. Repeat rolling, scattering, folding, and turning until it has been done six times total. If anything gets warm or soft during this process, return the dough to the refrigerator for 15 minutes before continuing.

Roll and fold one more time (a 7th time); this is to seal in the last layer of cheese. Wrap folded dough in plastic wrap and refrigerate for at least one hour, or up to 48 hours.

Preheat oven to 400F. Line two rimmed baking sheets with parchment.

Make egg wash. Combine egg and water in a small bowl. Whisk them together with a fork. Set aside.

Flour a surface and a rolling pin. Unfold dough. Roll dough out to 10×14-inch rectangle. Slice in half width-wise, so that you have 2 10×7-inch pieces. Return one half to the fridge.

Slice the remaining piece of dough into 10×1/2-inch strips. Before separating them, brush them all with egg wash. Working with one at a time, twist strips and lay them 2 inches apart on prepared pans. Keep in mind that they will uncoil a bit during baking. If anything gets warm or soft during this process, return the dough to the refrigerator for 15 minutes before continuing.

Bake straws for 10 minutes or until golden brown on the bottoms and light golden on the tops. Flip them over and bake an additional 2 minutes. Remove the pans from the oven. Let straws cool on pans for 3-5 minutes before removing to a rack to cool completely. Repeat slicing, twisting, and baking processes with remaining dough.

Cheese straws are best the day they are made, but may be kept in an airtight container at room temperature for up to 2 days. Do not refrigerate. Rosemary-Parmesan Cheese Straws

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Tag Archives: thanksgiving

Caramelized Brussels Sprouts

Coconut Custard Pie

Nutella Cream Pie

Pumpkin Pie with Toasted Pecan Crust {Vegan, Gluten-Free}

Rosemary-Parmesan Cheese Straws