Well it's officially the busiest day of the year, or is it the most heavily traveled? Hmmm. Either way if you are hosting Thanksgiving this year it is time to decide on your tablescape (if you haven't already). It's officially last minute, so it may be helpful to hear that I came up with this table using all leftover decor from Halloween and my early Autumn harvest veggies purchases. I picked up some fabric leaves from the drugstore to give some extra color to the entire table. I created the name tags with some card stock that I already had on hand. The name tags are set inside the stem of the pumpkin by cutting a small slit into the stem with a sharp knife. The plates for each setting are assorted designs to make the look a bit more festive. The final touch was the centerpiece, which is an old vintage bowl filled with colorful squash and acorns. I think this table scape is definitely eclectic but it works. It's time to be creative and mix and mingle your leftover decor. Happy Thanksgiving!!!
Monday, November 19, 2012
First I would like to begin by giving my sincere apologies for being MIA for the past few weeks. Between the hurricane Sandy aftermath, catching the flu and escaping the Nor'easter storm by staying with family, things have been just a little crazy in my life. I'm back to blog and here to stay with no plans of a disappearing act in the future, so sorry :)
Tis the season for giving and what could be more perfect than a simple and delicious Zucchini Carrot bread. In mini form it is the perfect size to package and give to someone special this holiday season. Oh and it just happens to have some great Thanksgiving colors. I used mini sized disposable baking pans in addition to a full size loaf pan. This bread is great with a cup of coffee or tea and has served as a lovely breakfast for me and hubby over the past few days. It is super moist and not too sweet. I used applesauce instead of vegetable oil to make it a bit healthier and bring down the calorie count. If you would like to use the full fat recipe go ahead and replace the applesauce with 1 cup vegetable oil. I don't think you will miss the oil especially if you use the cream cheese frosting. Hope you enjoy and might I mention it is best to serve warm for that cozy comfort food feeling.
Cream Cheese Spread
Yield: 2 Loaves (9x13 pan)
1 cup Cream Cheese (1 package room temperature)
1 cup Raw Sugar
1/2 cup Honey
1 cup Applesauce
2 teaspoons PURE Vanilla Extract
1 1/2 cups grated Zucchini
1/2 cup grated Carrots
1 cup chopped Walnuts (optional)
3 1/2 cups All Purpose Flour
1/2 teaspoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Salt
1/2 teaspoon ground Nutmeg
1 teaspoon Cinnamon
1. Preheat oven to 350 degrees F
2. In a Large bowl combine cream cheese, sugar and honey. Use electric hand mixer to cream together. Approx. 3 minutes.
3. Add in eggs and blend with mixer.
4. Add in flour, baking powder, baking soda, salt, nutmeg & cinnamon. Blend with mixer.
5. Stir in applesauce, vanilla, grated zucchini, and grated carrot until mixed well.
6. Stir in Walnuts with mixing spoon.
7. Spray a loaf pan with cooking spray (I used 1 loaf pan and 2 mini pans)
8. Pour mixture into loaf pan about 1/2 way. (The mixture will rise to top when baking)
9. Bake for 1 hour or until toothpick comes out clean from middle of loaf.
10. Top with cream cheese spread, (recipe below) butter, or enjoy by itself.
Cream Cheese Spread
1 8oz package Cream Cheese (room temperature)
1 stick of Butter softened
2 1/2 cups powdered Sugar
1/2 teaspoon Vanilla
1 tablespoon Honey
Mix together cream cheese and butter using an electric hand mixer.
Add powdered sugar, vanilla,& honey. Mix until well blended.
Spread onto individual slices of bread.