Tag Archives: Thanksgiving

Happy Thanksgiving & a Giveaway!

Hoping that you have a thankful day filled with family, friends & feast!

thanksgiving

It’s time to start your holiday baking & Sweet Stackers is hosting a Facebook giveaway.

Sweet Stackers convert your containers to multi-level, layer your baked goods neatly and make it easier to store and transport to a party!

Stop by https://www.facebook.com/SweetStackers – winner will be picked at 10pm CST on Friday, 11/18/14.

Plus find out about current promotions for the big shopping weekend!

Sweet Stackers 7.75x11

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Pumpkin Pie Filled Kolacky

This traditional Czech/Polish pastry has acquired an American twist!  Kolacky (or Kolaches) are cookies traditionally filled with a variety of fruit, poppy-seed or cheese fillings.  My family serves them at most holiday dinners and they are the perfect bite-sized treat after any feast.  This time, I made them with a homemade pumpkin pie filling.

The baking season has really kicked in this week since I was invited to attend the Chicago Food Swap this weekend.  The Chicago Food Swap is an organization that meets monthly to swap homemade and homegrown food in the Chicago area.  No money changes hands and it is free to participate, plus it is a great way to form friendships and trade inspiration.  I am baking a few varieties of goodies in preparation for this event.  My baked goods will be stored and transported using Sweet Stackers.  Special for the November swap, I will get to showcase my Stackable Food Storage System and even raffle Sweet Stackers as a door prize.

These homemade Pumpkin Pie Kolacky are on my swap list and I will probably be making more for Thanksgiving dinner.

Pumpkin Kolacky

Click to get my PartyKitchen Kolacky Recipe

Pumpkin Pie Kolacky Filling

  • 1/2 cup pumpkin puree

  • 2 tablespoon sugar

  • pinch of salt

  • 1/2 teaspoon pumpkin pie spice

  • 1 tablespoon egg, beaten

  • 1 tablespoon milk

Combine all ingredients in a bowl.

Place a teaspoon dollop of filling on kolacky dough.  Bake in 400° oven for 10-12 minutes or until lightly browned.

Cookie storage container

Sweet Stackers – economical and versatile system to convert your containers to multi-level and maximize food storage.  The Stackable Food Storage System allows you to store and transport layers of baked goods in one container.  Available in 4 trays sizes made to fit major brand food storage containers.  Visit sweetstackers.com to learn more about this product.  Sweet Stackers are available to purchase on Etsy.

Cookie Stackable Food Storage

 

 

 

 

Pumpkin Cookies with Cream Cheese Frosting

October is National Cookie Month!  Aside from baking this delicious recipe, we are also celebrating with a Sweet Stackers Facebook GIVEAWAY!  This is the perfect chance to try out a NEW way store and transport layers of baked goods in one container.  Sweet Stackers are designed to fit major brand containers and are versatile, reusable and economical!  Imagine storing your Christmas cookies and holiday desserts neatly.

Check out our video of storing these frosted Pumpkin Cookies using Sweet Stackers…

So visit the Sweet Stackers Facebook page to enter in this easy contest!  A winner will be picked on 10/16/2014.  Now back from the commercial break and onto this perfectly delicious cookie recipe to celebrate the fall season!  Who wouldn’t like the combination of spicy pumpkin and the lightly sweet cream cheese frosting?  It will be hard to only eat one!

SS Frosted Cookie Storage

Pumpkin Cookies

  • 1 cup butter
  • 2/3 cup packed brown sugar
  • 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin
  • 2 cups flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 cup chopped pecans

Cream Cheese Frosting

  • 1/4 cup butter, softened
  • 4 ounces cream cheese
  • 2 cups confectioners’ sugar
  • 1 1/2 teaspoon vanilla

Preheat the oven to 350°.

In a large mixing bowl, cream the butter and sugars together at a high speed.  Add the egg, vanilla and pumpkin.  Turn the speed of mixing down and gradually add the flour, cinnamon, baking soda, salt and baking powder.  Stir in the pecans.

Using a cookie scoop, drop a tablespoonful of dough 2 inches apart on a greased cookie sheet.  Bake for 10-12 minutes until the edges are golden brown.

(note: after 10 minutes, I removed from the oven and gently pressed the cookies flat with a flat spatula, otherwise the cookies are puffed like a pillow.  Bake for an additional 2 minutes or until the edges are golden brown.)  Let cool completely.

For the frosting, beat the butter and cream cheese.  Reduce speed to low and gradually add the confectioners’ sugar and vanilla.

Frost the cookies and store in an air-tight container in the refrigerator.

Sweet Stackers Layer Cookies

Sweet Stackers are a great way to store your baked goods in the refrigerator or freezer to prevent them from sticking together!

Apple Harvest Bars

Do you love the chill in the air, the change of color?  All reminders that it is apple harvest time!  This recipe will remind you of apple pie, but in dessert bar form.  Layers of a buttery crust, spiced apples and a lightly sweet topping.  Let the aroma fill your kitchen!

Apple Harvest Bars2

Apple Harvest Bars

  • 1 ½ cups flour
  • 2/3 cup sugar, divided
  • ½ teaspoon salt
  • ½ cup cold butter, cut into 1-inch pieces
  • 4 cups peeled and sliced apples (about 2-3 large apples)
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 1/3 cups flaked coconut
  • 1 egg, lightly beaten
  • 1/3 cup condensed milk
  • 1 teaspoon vanilla extract
  • ¾ cup chopped pecans

Preheat oven to 375° and grease a 9 x 13″ baking pan.

In a food processor, add flour, 1/3 cup sugar and salt, pulsate once to combine.  Add butter and pulse a few times until the mixture turns to dry crumbs.  Press the crumb mixture evenly into the bottom of the prepared baking pan.

In a medium bowl, toss the sliced apples in lemon juice.  Arrange the apples slices in rows on top of the crust.

In a small bowl, combine the remaining sugar, cinnamon and nutmeg.  Sprinkle over the layer of apples.  Bake for 20 minutes.

Meanwhile, combine the coconut, egg, condensed milk, vanilla and pecans in a medium bowl.  Remove the pan from the oven and spoon the coconut mixture evenly over the layer of apples.  Bake for an additional 20 minutes until the coconut is golden brown.

Slightly cool in pan and cut into bars while still warm.

Apple Harvest Bars Sweet Stackers

The aroma of apple pie fills the house!

Apple Harvest Bars Dessert Container

Tip:  Cut dessert bars ahead of time to make an easy-to-serve dessert. Sweet Stackers layer your baked goods in one container so they are ready to serve or transport to a party!  Visit sweetstackers.com to learn how you can convert your containers to multi-level.

 

Spiked Cranberry Pecan Pie Tartlets

Mini desserts are neatly stacked, stored and ready to transport to my family Thanksgiving feast tomorrow using Sweet Stackers!

Thanksgiving dinner is a feast of many different dishes and is VERY filling.  It always feels like there is no room for dessert, but Thanksgiving desserts are just as traditional as the main course.  Pumpkin pie, pecan pie…must eat one, tiny, sliver of pie, right?

Tiny bite-sized desserts are perfect for a huge feast like this because they allow you to sample many different treats.  This recipe was inspired from a recipe on the “Created By Diane” blog, but I made the recipe even more bite-sized.  This recipe is very tasty and combines the sweet from the graham cracker crust and filling with the tartness of fresh cranberries.  Oh and don’t forget the hint of “a little something, something” (bourbon).

Aren’t they so dang cute and full of fall color?

Transport Mini Desserts to Thanksgiving

Spiked Cranberry Pecan Pie Tarlets

Crust:

  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • 8 tablespoons of melted butter

Filling:

  • ½ flour
  • ½ cup bourbon (I used a honey bourbon)
  • 1 teaspoon cinnamon
  • 1 ½ cups pecans, toasted and coarsely chopped
  • 1 ½ cups fresh cranberries
  • ¾ cup light corn syrup

Preheat the oven to 350º.  Grease or lightly spray mini muffin tins (36 count total).

Mix the graham crackers, sugar and butter together.  Place a heaping tablespoon of crust mixture to fill each mini muffin cups.  Press firmly with your thumb for form a crust up the sides of each cup.

Toast the pecans for 3-5 minutes in a small fry pan over medium heat.  For the filling, mix the flour, bourbon and cinnamon.  Add the toasted pecans, cranberries and syrup and mix well to combine.  Spoon another heaping tablespoon full of filling into each crust.  Evenly filling with a good combination of nuts and cranberries.

Bake for 22-25 minutes.  Remove from oven and let cool in the pan until the crust sets.

Mini muffin tin Pecan Pie

Yum!  They are not too sweet and not too tart – a perfect bite-sized treat after a filling Thanksgiving dinner!

Mini Cranberry Pecan Pie Tartlet

Hope you and your family have a Happy Thanksgiving!

Rosemary Holiday Wreath from my Garden

My garden has come to an end for the season.  We are having some great weather for November, but I know this can’t last long and the days are so short.  It was time to winterize my veggie garden.

My rosemary plant did great once again this year.  So here is what I do with my rosemary plant for the winter…I make a wreath to decorate my kitchen window.  In the past I have tried to move my plant from the garden to a pot indoors.  It was successful for a while, but eventually died.  So last year I came up with the idea of cutting my plant down and used floral wire to wrap the branches into a circle.  I add a bow and hang my wreath in my kitchen window above my sink.  It smells great in the kitchen for well over a week!  It is a beautiful touch to decorate for Thanksgiving and the Christmas Holidays.

Rosemary Holiday Wreath