11.26.08

Happy Thanksgiving (tomorrow!)

I probably won't be posting tomorrow so I wanted to post today. We are all going over to my mom's for Thanksgiving dinner and everyone is bringing something. That helps when you have a big family. :)

I'll be bringing Chocolate Pudding Cake and Oven Roasted Vegetables. (recipes below) Friday morning my mom and sisters and I will all gather at 6:00 a.m., hit Starbucks, and go shopping for a few Christmas gifts. We aren't hardcore, standing in lines to get the huge bargains, but we enjoy the hustle and bustle while driving around listening to Christmas music together. It's a tradition now and something we all look forward to each year.

Have a wonderful Thanksgiving with those you love!

Oven Roasted Vegetables

1 large butternut squash, cubed
2 bunches of fresh asparagus spears, cut into large pieces
1 large bag of baby carrots
good olive oil
kosher salt
fresh ground black pepper

Wash and prepare all vegetables and pat dry. Throw vegetables onto a deep baking pan or deep cookie sheet. Drizzle olive oil over all vegetables and sprinkle generously with the kosher salt and black pepper. Bake in a 400 degree oven until veggies are fork tender.

Chocolate Pudding Cake with Chocolate Glaze
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup milk
1/2 cup vegetable oil
1/2 cup Kahlua or espresso (or you can use water)
4 eggs
2 cups mini semisweet chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
3. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Chocolate Glaze
1 (14 ounce) can sweetened condensed milk
1 cup semisweet chocolate chips
1 teaspoon vanilla extract

In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over the cake. If you want to make this ahead, it can be cooled and reheated in the microwave.

"May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!"
~Author Unknown