I'll start with breakfast. Pumpkin cinnamon rolls.
I made Lilly a mini one (with no frosting... and no cinnamon crumble in the middle... shhhh, don't tell her).
Pumpkin Cinnamon Roll recipe can be found here. Thank you Peas and Thank you, for another amazing recipe! I made one minor adjustment. From the 1/4 cup of sugar, take out four teaspoons and add it to the warm milk (100 degrees to be exact, if you have a thermometer). This will help activate the yeast. My first try didn't activate, so I tried this and it worked much better.
Here is the process in a nutshell.
I also made a delicious Rustic Herb and Veggie Stuffing! I didn't exactly follow a recipe for this, so I did my best to write down everything I did, so I can replicate it again. I loved all the veggies in this stuffing!
1 medium sweet potato, cubed
1/2 medium butternut squash, cubed
8 cups bread, cubed and lightly toasted in a 350 degree oven (I used a round loaf of rosemary and olive oil bread, and some french bread)
10 ounces mushrooms, chopped
2 cups leeks, chopped
2 cups celery, chopped
1 cup carrots, chopped
3 cloves garlic, minced
2 tablespoons sage, plus more for roasting veggies
2 tablespoons rosemary, plus more for roasting veggies
2 tablespoons thyme, plus more for roasting veggies
2 cups vegetable broth
2 teaspoons salt (or to taste)
1 teaspoon pepper (or to taste)
Preheat the oven to 350. Put the cubed butternut squash and sweet potato on a sheet pan, sprayed with oil. Spray the tops of the squash and sweet potato with a little oil. Sprinkle with a little salt, pepper, sage, rosemary, and thyme. Roast for about 25 minutes, or until tender, stirring occasionally.
Meanwhile, prepare the rest of the veggies. Spray a large skillet with oil. Add the mushrooms, leeks, celery, carrots, garlic, sage, rosemary, thyme, salt, and pepper. Saute until all veggies are tender- about 6-8 minutes. If needed, add a few splashes or vegetable broth. Once the veggies are tender, add 2 cups of vegetable broth.
In a large bowl, combine the bread, roasted veggies, and sauteed veggies. Mix well. Transfer to an oiled baking dish, bake at 350 for about 35-40 minutes, or until golden and heated through.
Another Peas and Thank You recipe- Roasted Garlic and Herbed Smashed Potatoes. The roasted garlic flavor adds a nice touch!
The Best Vegan Green Bean Casserole" From FatFree Vegan. I have never had a vegan green bean casserole, so I don't know if it is the best- but it was pretty darn good! Very fresh and light tasting! I would make a minor adjustment next time though- mix some of the fried onions through out the dish, and put the bread mixture on top, BUT don't add the fried onion topping until near the end of the baking time. Some of the pieces came out too dark and crispy. It wasn't a big deal, I just picked them off, but for future reference.
Oh She Glows- "This Ain't Grandma's Sweet Potato Casserole". This casserole is a sweet dish, not savory. I really liked it, but it is very rich, so I could only eat a small amount of it. I'd definitely make it again though.
pear and pomegranate cranberry sauce that I blogged about recently.
Here it all is!
And, last, but not least, dessert. This dessert was super rich and creamy- Brownie Pumpkin Pie With Crunchy Pecan Topping.