The Thanksgiving panic - it's all about the pie | My Readable Feast - children's book activities, kidlit reviews, and children's cooking activities

Nov 20 2006

The Thanksgiving panic – it’s all about the pie

Published by Anne-Marie at 6:41 am under Activities,Books,Desserts & Snacks,Holidays,Recipes

Pieeating Oh my gawd, it’s the Monday before Thanksgiving and I still haven’t decided what I’m going to make! I’m in a bit of a panic, which is pretty lame considering that all I’m making is dessert. But there are so many pumpkin dessert choices out there, I don’t know which one to pick. (Maybe I should stop buying ALL the November cooking magazines – too much pressure)

But then I remember our dinner two years ago. We were over at the Waugh’s, where we’ll be this year as well. Everyone was so full from the appetizers, drinks, and dinner that people barely touched the three desserts I made.

So this year I’m not going to stress about it. Instead, I’ll do a couple of low key desserts. First, for the kids I’m going to make the Egg Free Pumpkin Cookies with Chocolate Chips from AllRecipes.com. A friend made this at a recent playdate for Lucie, and they were delicious. Watch out though, because the recipe makes 8-10 dozen cookies – you may want to cut it in half.

Pumpkincookies Egg Free Pumpkin Cookies with Chocolate Chips
Makes 8-10 dozen cookies

Ingredients:

2 cups white sugar
1 cup shortening (I’m going to use a no trans-fatts type of shortening from the health food store
1 (15 ounce) can pumpkin puree
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
12 ounces semisweet chocolate chips

Directions:

Preheat oven to 375 degrees F (190 degrees C).
Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined.
Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips.
Drop by teaspoons onto an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

(Photo courtesy of Crystal W. at AllRecipes.com.)

Then for the pie, I will make either the traditonal pumpkin pie recipe from the Libby’s label or Kahlua Pumpkin Pie. I made the Kahlua version a couple of years ago and really liked it.

But if I was really inspired, I’d try making these desserts:

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4 responses so far

4 Responses to “The Thanksgiving panic – it’s all about the pie”

# Anne Don 20 Nov 2006 at 8:26 am

Thank you for an egg-free dessert recipe. My boys are allergic to eggs, dairy, peanuts and tree nuts. It’s great to get recipes for them!
# Surfingmamaon 20 Nov 2006 at 8:35 pm

Print out a list of pumpkim dessert and paste in on a board. Then grab a dart and throw it at the list. Make the pumpkin dessert that’s hit by the dart
# Maryon 20 Nov 2006 at 9:19 pm

2 words — Mrs., Smith!

I cannot make a decent punkin pie to save my life. It always turns out to taste like . . . nothing! Can’t figure that one out, but there it is. I can cook practically anything else, and add in my own creative flair and get compliments. But I leave the pumpkin pie to the pro’s!
# Sherryon 21 Nov 2006 at 5:03 am

Luckily, we do sweet potato pie here. My family (both sides) do not care for pumpkin. Well, my son does but he likes it in those fancy desserts. And I agree with the dart theory – put all your choices on a poster board and chunk a dart at it to see which one is “picked”!

Good luck and Happy Thanksgiving!