We are celebrating Canadian Thanksgiving this past weekend and today! I'm sharing our Thanksgiving dinner from the previous Sunday. My DD is away to college and will not be home celebrating, so we had turkey one week early. Yes, we have Thanksgiving just like American Thanksgiving--turkey, gravy, cranberry sauce and last but not least, stuffing! We also celebrate family togetherness and harvest. Weather is cold and long in Canada, so it makes sense to celebrate it earlier. What we do not have is the Black Friday (boohoo!). I often heard about the amazing bargains, but never once had the chance to shop on Black Friday.
The turkey turned out really yummy! I also like to make my own cranberry sauce. Here's a quick tip about the sauce: all you need is to boil the cranberries in water until they burst, then add sugar and cornstarch( mixture of a little bit of water and corn starch) ...and orange zest if you like ( I didn't even bother this time). So stop getting the Ocean Spray Cranberry cans!! I know you may
be addicted to like the metal taste. A friend of mine swear by it that their family HAVE to have the canned kind!! Added note: I forgot to take a photo for the gravy :( It was GOOD! I made it with the turkey stock...all natural, no added flavor!
I did make pumpkin pies, but they were devoured very quickly before I could take any photos! Here's a pumpkin card though. All the digital images are from Digital Doodles (see here)
Here's a HAPPY photo of my Milk Chocolate cookies. They were divine! At the end of this post is the recipe for this Milk-Chocolate Cookies!
I'm thankful that I have this hobby to connect with like-minded paper-crafters like YOU from all over the world. Here's a card that I made with Digital Doodles to show my appreciation.
I will randomly draw a person from all the comments from this post and will send this card your way! Thank you!
Milk Chocolate Cookies (copied/edited from Martha Stewart's Cookies)
1 cup All-purpose flour
1/2 unsweetened Dutch-process cocoa powder
1/2 tea. baking soda
1/2 tea. coarse salt
8 oz milk chocolate, 4 oz coarsely chopped
(I used Ghirardelli and I melt all 8 oz by mistake and it was fine)
1/2 cup unsalted butter
1 1/2 sugar (I used 1 cup)
2 large eggs
1 tea vanilla extract
1. Preheat oven to 325F. Whisk together flour, cocoa powder, baking soda, and salt in a bowl
2. Melt chocolate (4 oz coarsely chopped) with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
3. Put chocolate mixture, sugar, eggs, and vanilla in a bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks (the remaining 4 oz).
4. Using a 1 1/2 inch ice cream scoop, drop dough onto parchment paper-lined baking sheets (important to do, otherwise the cookies will be ruined), spacing 2 inches apart. Bake until cookies are flat and surface crack, about 15 min (I baked mine for 12 min.) Cookies should be soft. Let cool on parchment on wire racks. Cookies can be stored between layers of parchment paper in airtight container at room temperatures up to 3 days. ( they freeze well also).