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Recipe Mutiny steals recipes from food blogs and recipe sites. Then we publish them. With credit (Naturally).
Thursday, November 1, 2018
What’s in Season in November
What's in season in November? Check out our seasonal November Produce Guide and recipes for pomegranates, persimmons, cranberries, pears, Brussels sprouts, parsnips, acorn squash, delicata squash, and kale.
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11 Classic Thanksgiving Desserts with a Coffee Kick
There are lots of things to be thankful for this holiday season, but after that fantastic meal and the loving company of cherished family and friends, after we toast to our health and good fortune and the promises of the holiday season to come—you know, all the typical Thanksgiving stuff—why not take a moment to give it up for coffee. Yes, coffee: The little black drink (or off-white drink, or whipped-creamy drink, hot or iced or whatever you prefer) is what gets us going in the morning, keeps the blood and creative juices pumping all day, and, when necessary, helps us power through a long night of work or crying babies or marathon-watching season two of “Stranger Things.“
One very special and very tasty way to say thanks to our old pal coffee is to pour a little into your Thanksgiving dessert. There are lots of ways to add coffee to the classics, whether it’s by brewing a batch and swapping it in for the water a recipe calls for, or even just tossing a few scoops of instant coffee or espresso powder into a batter. Here are a few of our favorites, all with a caffeinated twist.
Espresso Coffee Cake Monkey Bread
Hey Let’s Make Stuff
Pull-apart bread, a.k.a. monkey bread, is a holiday favorite especially at the kids’ table, where little paws love to dig in and get sticky after dinner. Jazzing the recipe up with a little jolt of java, however, moves this childhood fav back up to the adult desserts, though, and can even be a centerpiece of brunch the next day—if anyone has any room for it by then. Get the recipe.
Wilton Perfect Results Non-Stick Bundt Pan ($10)
Good for making cakes, monkey bread, and all sorts of other things.
Sweet Recipeas
A PSL in pie form, but even better, because there’s a little sweet milk chocolate to mingle with the flavors of espresso, pumpkin, and the classic pumpkin spices. Get the recipe.
Behind every good pie is a great scoop of vanilla ice cream, but a dash of coffee ups the flavor ante and turns a plain slice of classic pumpkin into a deconstructed PSL. This easy recipe has only five ingredients and can be made a few days in advance of the big meal. (Pro tip: Save leftovers for morning affogatos or next-day milkshakes.) Get the recipe.
Cuisinart 2-Quart Automatic Ice Cream, Frozen Yogurt, and Sorbet Maker ($66)
Homemade ice cream is dangerously delicious.
Espresso Chocolate Chip Cookies
Lemon Tree Dwelling
Take your coffee gratitude to the next level by pairing two caffeinated desserts—these espresso and chocolate-chip cookies, the above coffee-vanilla ice cream—for ice-cream sandwiches, perfect hand-held desserts that guests can take away from the table to go lounge in front of the big game after dinner. Or simply pop a few on a baking sheet in an oven set on “warm” while you clear the table for the dessert course, and wow everybody with the simple pleasure of some ooey-gooey warm homemade cookies. Get the recipe.
Silicone Baking Mats ($8)
Put your days of wrestling with parchment behind you and make baking a breeze with reusable silicone mats.
Perfectly Sprinkled
If you can have breakfast for dinner, why not for dessert, too? (Calling cinnamon rolls “breakfast” is the equivalent of pretending muffins aren’t just cupcakes without icing, anyway.) These sticky, cream-cheesy, cinnamony little heaven buns have just a kiss of coffee for an elevated flavor. Get the recipe.
Does your family have a love-hate relationship with pecan pie? (And do you pronounce it “puh-KAHN” or “PEE-can?”) Take the “hate” out of the equation by adding the one-two punch of coffee and chocolate. This sweet, nutty, fudgy dessert is almost the pie equivalent of a fresh-brewed mug of really fine Brazilian coffee, except you can sink your teeth into it. Get the recipe.
With A Blast
Like a Jell-O mold, but, you know, not at all gross—this recipe is reminiscent of flan, and definitely tastier than Aunt Lorraine’s wiggling pink bundt-shaped nightmare. Silky and smooth, it would be perfectly paired with a café con leche, a cup of strong-brewed coffee mixed with sugar or panela and topped with hot, freshly frothed milk. Get the recipe.
Pumpkin Roll with Coffee Cream
All Day I Dream About Food
The pumpkin roll! A true classic of the Thanksgiving table, this spongy, cloud-soft cake is punched up with coffee cream, and it is so light and fluffy you’ll feel like you’re floating away from the mess of turkey carcass and the mounds of stuffing you just shoveled into your maw. Get the recipe.
Kitchen Nostalgia
Icebox cake is a classic Northeastern dessert that requires very little prep but makes a huge splash on the table: It’s kind of like a cookie lasagna, with layers of graham cracker (soaked in coffee, in this instance) smothered in freshly whipped cream and refrigerated until it becomes the most perfectly pillowy texture. Consider this cappuccino version the less time-and-labor-intensive tiramisu, and you might have stumbled upon a new family favorite, whether it’s a holiday or not. Get the recipe.
The First Year Blog
Cheesecake is a traditional alternative to the fruit, pumpkin, or pecan pies that tend to come out at the end of a celebration meal, and there’s nothing better to complement a hot mug of coffee than the heavenly tufts of sweet, creamy cheese. Double that pleasure by adding espresso to the cake itself, and top the whole business off with a fine layer of bittersweet chocolate ganache. Get the recipe.
Chocolate Espresso Brûlée Tarts
The First Year Blog
Oh, you fancy, huh? You want to show off your kitchen blowtorch skills? This is just the thing to finish your fancy French-inspired Jour de l’action de grâce (that’s “Thanksgiving Day” in French, though the holiday celebrated in October throughout Canada—who’s counting?). Like all fancy things, these tarts require a little more work and attention, so you might want to recruit a brûlée buddy in the kitchen to help whip them up, but trust us: Ça en vaut la peine. (It’s worth the trouble.) Get the recipe.
The Life Jolie
Dust off the bundt pan and get ready to put the pumpkin spice to good use in this PSL-inspired cake. The best part of this recipe? It’s a boxed cake hack. (Though of course you can go the extra length and make your own sponge, you overachiever.) A dusting of confectioner’s sugar or a light glaze gives the “I spent all day on this” impression, even though the cake will probably take you less time to bake than you normally wait for your drink to get called out at the cafe. Get the recipe.
Related Video: How to Pull the Perfect Espresso
This post was originally published on November 20, 2017.
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A Case for Canned Cranberry Sauce: Defending Thanksgiving’s Most Controversial Side Dish
Canned cranberry sauce can be quite a point of contention! Some people love it passionately, complaining to their Thanksgiving dinner host if it’s missing from the table. Others hate it fiercely, touting how tasty and easy the homemade version is. Personally, I have loved incorporating more and more unprocessed fruits and vegetables into my meals; yet, I consider myself an ardent proponent of canned cranberry sauce—why is that? Let’s go through why that can has rightfully stolen so many hearts.
Nostalgia
You cannot mess with people’s traditions. I consider myself to be very welcoming of change, and yet, I cannot picture homemade cranberry sauce on my Thanksgiving plate. It would feel like an image from a movie: A “regular” woman would help herself to some homemade cranberry sauce, spooning it onto her perfect movie plate, which would look pretty and realistic enough—but then I would go back to my real-life dinner with sweet, familiar slices of canned cranberry sauce. I know with my brain that homemade cranberry sauce is very inexpensive and easy to make, but this darn nostalgia makes my heart grow three sizes with love for my favorite log of cranberry gel.
History
Canned cranberry sauce comes from a place of (mostly) noble intentions. Back in the day, cranberries were available for around a six-week period, when they were ripe for picking, and during no other time of the year. Marcus L. Urann changed that when he introduced canning technology to the fleetingly-available cranberry—suddenly cranberries could stick around for months at a time! Hooray for the can!
Nowadays, produce makes lengthy journeys to reach our plates, from other states or countries, and so fresh cranberries are available for more than just a few select weeks in the year. But, isn’t it so cool that canning technology extended the staying power of cranberry sauce, before cranberries had to hitchhike thousands of miles to reach your plate?
Crantastic
Always Ready for Recipes
You have to admit that it is incredibly simple and cheap to just toss a can of cranberry sauce into your pantry and forget about it. Then, when you need something sweet for your appetizer or cocktail, you don’t have to frantically run out to the grocery store; you just dig up that trusty can of jellied cranberry sauce.
Try this slow-cooker meatballs recipe, which uses only meatballs, chili sauce, and you guessed it, a can of jellied cranberry sauce. Or, try transforming a Moscow Mule with the Thanksgiving sweetness only canned cranberry sauce can provide, using this recipe. No matter which you try, just remember to take home a plastic baggie of leftover cranberry slices this Thanksgiving, and see what you can come up with!
Shutterstock
Last Ditch Effort: Homemade “Tin Can” Cranberry Jelly
Finally, if I haven’t yet won you over, or, if you acquiesce that the nostalgia, history, and versatility mean something but you just can’t get past the processed contents, then I have good news for you. Try this recipe, which uses added pectin and a reused tin can to create the lined, cylindrical shape we all know and love, while maintaining all of the homemade goodness you advocate. It’s a modern ode to my beloved canned cranberry sauce.
So, shout your love of canned cranberry jelly from the rooftops, wear your adoration with this shirt, or simply keep being that rude guest at Thanksgiving who whines about the homemade cranberry sauce. No matter which you choose, know that you’re among fellow canned-cran-vangelists.
Related Video: Canned Cranberry Sauce (A Thanksgiving Love Story)
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The ‘Piecaken’ Is the Ultimate Thanksgiving Dessert
The most frustrating thing about Thanksgiving dinner is navigating all the dessert options. Should we eat pumpkin pie, pecan pie, apple pie, or pound cake? The list goes on and on. With so many sweets to choose from, it’s nearly impossible to decide what to indulge in. But why miss out on any of your favorites? This is where Zac Young, pastry director of Craveable Hospitality Group comes to the rescue. Young combined all of the best autumnal desserts to create the “Piecaken.” It’s the confection holiday dreams are made of.
With layers of pecan pie, pumpkin pie, spiced pound cake, and apple pie filling all baked together, you’ll never have to worry about leaving anything off your plate. This beauty is all held together with cinnamon buttercream frosting and butter, lots and lots of butter. Think of it as the dessert equivalent of the “Turducken,” the meaty monstrosity in which a chicken is stuffed into a duck which is stuffed into a turkey. Except this time around vegetarians can get in on the food mash-up action. What’s not to love?
While the “Piecaken” began its humble origins as an exclusive dessert at Young’s restaurants, it soon bloomed into a viral phenomenon. Everyone on the internet literally wanted a piece of the pie (er, we mean “Piecaken”). And frankly, we can’t blame them. We were lucky enough to meet up with Zac Young while baking his signature creation to catch a glimpse of how something this awesome is made in the first place. Check out the video above and marvel at layer upon layer of deliciousness.
Get inspired to create your own towering confections. We dare you not to drool at the mouth-watering decadence. Pecans, pumpkins, and apples, oh my! This year’s Thanksgiving dinner guests are certainly in for a treat.
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Make-Ahead Dinner Rolls
Soft, buttery dinner rolls are a must for the holidays. Make these ahead of time, pull them out of the freezer on Thanksgiving, and you are good to go. Save one for a turkey sandwich the day after!
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