I hope everyone had a Wonderful Thanksgiving! I was just so busy lately. Coming home from an Amazing week-long cruise where you are constantly catered and the food is EVERYWHERE!
My son couldn’t wait to start enjoying the Thanksgiving meal! Since we like dark meat, I normally buy Turkey legs for Thanksgiving and Christmas. But since we came home just a few days before, I couldn’t order them in time, so Turkey thighs were the next best thing and so DELICIOUS! Next time, I’m making both drumsticks and thighs!
I hat to cut down my “To Make list” in half after realizing that presentation for each dish takes a lot longer than planned. That part I didn’t estimate well. Still, we had more than PLENTY of food for our small crowd. So GLAD that my in-laws, my family, are here and able to celebrate with us. I’m happy to see their excited faces. My mother-in-law LOVES my creations every holiday and walks away with enough food for several days.
She always brings her appetizing: Olivier Salad – a traditional salad dish in Russian cuisine and Chicken Liver Pate that is just like butter! So GOOD!
It may not seem like there is much food on the table, but each dish is prepared with
LOTS OF LOVE!
Decided to make Cornucopia this time – a symbol of plenty!
For the dessert, we had everyone’s favorite: Cinnamon Coffee Cake with Pecans and Raisins but, my son requested that I do one with Blueberries instead. So, I’ve just added two cups of Blueberries instead of cinnamon, pecans, and raisins. It was UNBELIEVABLY GOOD and didn’t last long!
Inside the cake, all these Blueberries! And I Love my Bundt Pans!
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Since I had limited time to prepare another dessert, I thought Chocolate Truffles would be a perfect choice! My son said that I need to sell these $10/piece, they were that good! The crew loved them! We had 3 types: rolled in coconuts, leftover lady finger mix and powdered sugar.
Chocolate Truffles Recipe:
Alessi Savoiardi Lady Fingers( 7 Oz)
Ghirardelli Semi-Sweet Chocolate Chips (12 Oz)
1/2 Cup Nuts, used pecans
1 tsp. vanilla extract
2 Tbsp. butter
– In a food processor, crush lady fingers and nuts into fine crumbs. Set aside a couple of tablespoons to sprinkle on the truffles later.
– Melt chocolate chips on low heat. Add butter and vanilla extract. Mix well.
– Gradually add lady fingers and nuts mix.
– Using a metal round measuring spoon or a small cookie scoop, scoop out balls and roll in your hands quickly.
– Make 3 dipping plates (or as many as you like) and dip the rolled balls.
– I had shaved coconuts, leftover lady finger mix and powdered sugar plate.
– Place on a parchment paper-lined baking sheet.
– Place in the refrigerator for an hour or overnight.
– You can be as creative as you want to be with this recipe:
add a tablespoon of liqueur if served to adults,
place nuts or dry fruit inside you chocolate truffles,
or dip your chocolate truffles into chocolate and refrigerate.
There is no wrong way to enjoy these delicious morsels!
Looking forward to Christmas celebrations!