dark chocolate dipped pears

This is my third year hosting Thanksgiving in our home for family and friends . . . and with each passing year, I add new dishes to our dinner and dessert menu.

~ 2011 Thanksgiving menu ~

 ~ 2012 Thanksgiving menu ~

I was very pleased with last year's dinner menu, so I don't plan on making any changes to it; however, I do plan on making a few changes to the dessert menu.

With lingering family and friends . . . and their comings and goings . . . I thought I would add two new desserts . . . 

dark chocolate dipped pears 

~ & ~

Pumpkin Cheesecake with a sweet sour cream topping 

I've noticed that after a rich Thanksgiving meal, I'm not ready for rich desserts . . . so that's why I'm adding dark chocolate dipped pears. 

The combination of the light, sweet pear and smooth dark chocolate . . . is just that . . . light and smooth. I could easily enjoy one after a rich meal and not feel overwhelmed by another rich food, like pumpkin pie and cheesecake.

Don't get me wrong, I will also be enjoying pie (and truffles!!) . . . but it will be much later Thanksgiving evening (smile).

I'm so excited to share this exquisite dessert with my family and friends this year. 

dark chocolate dipped pears

Ingredients

6 ounces of high-quality dark chocolate

4 pears

1/4 cup chopped pistachios, optional

Directions

To make tempered chocolate, chop the chocolate into pieces 

and place 3/4 of it in a small glass bowl in a microwave for 15 seconds exactly. 

Stir the chocolate and continue to microwave for 15 seconds at a time, stirring in between, 

until the chocolate is smooth and shiny. 

Add the remaining 1/4 of the chocolate and stir until smooth. 

The chocolate should register 87 to 89 degrees F on a candy thermometer.

Dip each pear into the tempered chocolate (and then pistachios, optional) 

and place on a sheet pan covered with parchment paper. Refrigerate for 10 minutes to set.

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. . . a peak at Fall in our home

Our home feels the most cozy in the Fall. So much so, that I have a hard time putting the Fall decor away and making room for Christmas decorations. 

Perhaps it's the soft, muted hues and the abundance of natural elements that make our home so warm and inviting this time of year. Whatever it is . . . it reinforces my love for this beautiful season. Something magical happens when you invite the outdoors into your home.

 

Beginning in early October, I begin adding pumpkins, lots of them . . . . and then squash (like here), Indian corn, bittersweet, bare twigs and vines, nuts, and Fall leaves. I feel that soft hues and natural linens provide the perfect canvas for nature's colorful pumpkins and changing leaves, so that's why my table clothes and coverings tend to be muted this time of year. I'm somewhat of a traditionalist, I guess.  

 

Ahhhh . . . bittersweet. 

I moved the bittersweet branches that I had meandering on the mantel in the living room to our dining room. They're now tucked into twig vines on top of my armoire, along with a few Fall leaves . . . perched atop a tall stack of pumpkins . . . and nestled among white stoneware in our kitchen. 

A peak at the Fall evening sun setting in our dining room . . . It's my favorite time of day this time of year.

I bought this darling cedar tree while shopping at J.Woeste in Los Olivos. It's quite pretty paired with bittersweet and creamy orange gold nugget squash. The cedar's bright hue mirrors that of the leaves on the bittersweet.

I also bought this Fall-themed flour sac dish towel at J.Woeste, and then paired it with burlap trimmed flour sac dish towels from my etsy shop.

I find that a cup of hot tea is peaceful and relaxing at the end of the day . . . and this Harvest Blend Tea infused with cinnamon, ginger, orange peel, apple, chamomile, and roasted chicory smells and tastes like Fall in a cup. Mmmmm . . . .

And finally, what's Thanksgiving without a turkey!?!

I have a love affair with feathers, so when I found this turkey . . . completely made of feathers . . . I had to have him!  He makes an appearance every year around Thanksgiving. My kids love him, too!

I felt inspired to decorate our Living Room with a more dramatic flare this year . . . and used deep, rich colors, black, feathers, mercury glass, and white Cinderella pumpkins. I'll share photos of that room next. Until then, thanks so much for coming by!

“Fall has always been my favorite season. 

The time when everything bursts with its last beauty, as if nature had been saving up all year for the grand finale.” 

― Lauren DeStefano, Wither

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fall leaves . . .

I love Fall . . . and all the beauties that it brings forth.

             I brought these Fall leaves home with me from my recent trip to Solvang.  

When my family asked me what my favorite part of the trip was, I answered . . . 

              . . . . the Fall foliage! It was glorious this year. The rolling hills were 

covered in bright oranges and red, as well as deep burgundies. Everywhere!

              . . . . the rustling leaves!  The sidewalks and streets were filled with piles of brown leaves that had recently fallen from the towering trees that line the charming streets of Solvang. When the late afternoon and evening winds blew, hundreds of leaves would tumble across the streets as though they were dancing. It was truly a magical sight, especially at night when the trees above were lit up with twinkling white lights.

             . . . .  and the vineyards! Oh, the vineyards! So many of the rolling hills of Central California are covered in vineyards now. . . as far as the eye can see; and what makes them so stunning this time of year are the changing colors of the grape leaves. Imagine rolling hills of gold, orange, red, and deep burgundy. Everyone should drive through wine country in the Fall . . . . It is truly Fall, at its most beautiful. And if you do, be sure to pack a picnic so that you can enjoy it roadside . . . and relax while you admire God's work. 

What's your favorite part of Fall?

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pumpkin cheesecake with a sweet sour cream topping

 

Have you ever heard of sour cream pies?

I learned about them for the first time from my husband.

You see, I'm not a pie girl. I'm more of a brownie and cake girl!  So when he went on and on and on about these so called sour cream pies, I just shrugged my shoulders. I really had no idea what he was talking about . . .  and the idea of sour cream on top of a pie, just didn't sound good.

Well, I tried a sour cream pie for the first time last year . . . and it was amazing.  

There's something magical about sweetened sour cream on top of a pie. It's slightly sweet and tangy . . . and adds a new dimension to a traditional rich and creamy cheesecake or tart fruit pie.

This isn't the first time I've made this pie. I made it last year here, in the form of bars with a crumble oat topping. 

They were a hit! 

I thought I would dress it up this year, and bake it in a traditional pie form, using a 10-inch spring form pan.

It's low profile looks quite chic . . . and will make a beautiful (and delicious) addition to this year's Thanksgiving dessert table.

Here's what you'll need . . .

Crust

1 cup all purpose flour

3/4 cup (packed) golden brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 cup pecan halves (about 4 ounces, optional)

3/4 cup old-fashioned oats

Filling

1 (8-ounce) package cream cheese, room temperature

3/4 cup canned pure pumpkin

1/2 cup sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

1 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

sour cream topping

1 cup sour cream

2 tablespoons sugar

1/4 teaspoon vanilla extract

Preparation
for crust
Preheat oven to 350°F. Generously butter a 10-inch spring form pan.
Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. 
Press crumb crust onto the bottom of, and 3/4-inch up the sides of, a prepared spring form pan. 
Bake crust until golden, about 15 minutes. Remove from oven and let cool while preparing filling.
Maintain oven temperature.

for filling
Blend all ingredients in same processor until smooth. 
Spread filling over crust; bake at 350°F until set, dry in center, and beginning to rise at edges, about 20 minutes. 
Remove from oven, and let cool.

for topping
Mix all ingredients in small bowl. Spread evenly over cooked pumpkin filling. 
Cover; chill until cold, about 2 hours. 
Keep chilled. Can be made 2 days ahead. 
Serves 8 to 10.

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Sharing with . . . .

Stephanie Lynn, It's Overflowing, Twelve O Eight, Carrie This Home, Baking in Pajamas, Huckleberry Love, Dwellings, Smart Party Planning,  The Dedicated House, Mod Vintage Life, Lori's Culinary Creations, Home Stories, StoneGable, An Extraordinary Day, I'm Not a Trophy Wife, Between Naps on the Front Porch, Rustic Refined,  Tumbleweed Contessa, A Stroll Thru Life,, Life With Garnish. Elizabeth & Co,  My Uncommon Slice of Suburbia, Savvy Southern Style, The Recipe Critic, Janine Huldie, Carolyn's Homework,  Fluster Buster   Designs by Miss Mandee,  Craftie Allie,  Wednesday morning The Blissful Bee,  The Newlywed Pilgrimage,  Chic California, Lamberts Lately, Live Laugh Rowe, Sweet Bella Roos, The Charm of Home, From My Front Porch to ours, Delightsome Life., Posed Perfection, Katherine's Corner, Nancherrow, The Freshman Cook,  Jann Olson, Home  Maid Simple, Anderson + Grant,  Rooted in Thyme, Everyday Enchanted Home, Pure Grace Farms A Dish of Daily Life, Bacon Time, Sunflower Supper Club, Tater Tots and Jello,  Cooking with Curls, Made from Pinterest, Simply Gloria

traditional chili, sweet corn cakes . . . and a cozy Fall dinner

My mom gave me this beautiful ladle (and cast iron pot) several months ago.

It's old, very old. It was my Great-Great Grandmother's.  My Great-Grandma brought it with her when she came to the United States from Germany.

The end of the handle is engraved. Did you notice it?

                         Mutter means mother.

My Great-Great Grandmother's initials are also engraved on it, just above Mutter. . . .  v.d. the "V" was for Verona.

So when my mom gave it to me, along with my Great-Grandma's cast iron pot, I knew that I had something very, very special.  I can only imagine how many meals were made in this pot . . . and how many special occasions my Great- Great Grandma, Great-Grandma, and Grandma used the ladle.

I've made several meals in this pot. I have so many memories of my Grandma, Monie, making her famous chili in it. She made it every year for her annual Halloween party. She retired the pot when she was 97 year old.

Since writing this post here, I've been researching and sampling traditional chili recipes . . . . looking forTHE ONE.  The one that is most like my late Grandma's chili.

After months of searching, sampling, and eating . . . I found it!

It's Paula Deen's Taco Chili recipe! I shouldn't be surprised, I guess. Paula Deen might be the only celebrity chef still publishing good old-fashioned, home-style recipes. Her Taco Chili recipe is thick, rich, and FULL of flavor, and it tastes just like my grandma's did. Although my grandma didn't add a packet of ranch dressing mix to the chili like Paula's recipe, it sure tasted like she did.

I was so excited when I tried it for the first time. It felt like I hit the jack pot!

When our oldest son walked through the front door yesterday evening and said, "Mom, it smells like Monie's kitchen," I felt my heart sing.

You see, he's old enough to remember my grandma's chili and her insanely fun Halloween parties.

In honor of tradition, my Grandma, heirlooms, and family . . .  
We gathered yesterday evening to enjoy a traditional chili dinner that I cooked in my Grandma's cast iron pot (for hours and hours and hours), and then served using my Great-Great Grandmother's ladle.

I'm so thankful for family and tradition.

I hope to re-create this evening in honor of my grandma every year.

Who knows . . . maybe my little girls will grow up and feel inspired to host an evening like this for their families.

~ our cozy Fall dinner menu ~

traditional chili

sweet corn cakes

tortilla chips

garnish with sour cream, cheese, and avocado

*     *     *     *     *

IBC bottled Black Cherry soda

*     *     *     *     *

pumpkin sugar cookies & caramel ribbon ice cream

Traditional Chili 

ingredients

1 (16 ounce) cans kidney beans

1/2 cup pinto beans

1 (1 1/4 ounce) packages taco seasoning

1 (1 ounce) package ranch dressing mix

3 tablespoons onions, minced

1 teaspoon chili powder

1/4 teaspoon cumin

2 -4 cups water

1 (11 3/4 ounce) cans diced tomatoes & green chiles (such as Rotel)

1 (16 ounce) can tomato sauce

1 lb ground beef, cooked, drained

preparation

Brown ground beef with onion, drain off grease.

In a large pot combine all other ingredients and let simmer on low heat 2-4 hours, 
or until beans are tender.

Serve with tortilla chips, cheese, sour cream, green onions and avocados.

I love sweet corn cakes, especially with chili!  I crumble them on top, so that each bite of chili bursts with the flavors of sweet and spicy. It's so so so good.

When I serve a cozy meal like this one, I like to keep things simple and easy to clean up . . . so I take a large piece of parchment paper and place it on the center of our dining room table. Instead of pouring the tortilla chips into a bowl, I pour them onto the parchment paper. And since chili stains, it also keeps my tablecloth clean when the ladle fall from the pot onto the table (which seems to happen every time).

We have a family tradition of our own  . . . .
We gather lots of pillows and blankets, and cozy up on the couch to watch "It's the Great Pumpkin, Charley Brown" just before Halloween every year. So last night, after dinner, we gathered in our family room with Halloween cookies and caramel ribbon ice cream  . . . and watched as Linus patiently waited for The Great Pumpkin.

I baked several batches of Nestle's Halloween Sugar cookies earlier in the day, as this is something that I've done for my oldest son since he was two years old (for every holiday!).  I love them too!

One of my favorite ways to eat chili . . . right out of a mug!

 

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