Things I've made for Thanksgiving · 9:00am Nov 26th, 2020

Hey everyone. I want to apologize for the delay on the Shovel Knight stream. For reasons that I can't discuss, It'll be postponed to sometime next week. However to make it up to you all, I decided to share some of my recipes I use for Thanksgiving, since I'm fairly certain it's been canceled for you as it has been for me. Fuck you Covid. I will be sharing a little story associated with each recipe as well. So lets begin

Pumpkin Rolls with Cream cheese frosting

INGREDIENTS:
Pumpkin Bread Mix:
3/4 cup of all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup of LIBBY'S® 100% Pure Pumpkin

Cream Cheese Frosting:
1 (8-ounce) package cream cheese, softened
6 tablespoons butter (or margarine), softened
1 teaspoon vanilla extract
1 cup powdered sugar, sifted
1/4 cup powdered sugar (to sprinkle on towel)

DIRECTIONS:
1) PREHEAT oven to 375°F.

2) GREASE 15 x 10 inch pan; line with wax paper. Grease and flour the wax paper. Sprinkle towel with powdered sugar.

3) COMBINE flour, baking powder, baking soda, cinnamon, ground cloves, and salt in a small bowl. Mix until blended.

4) BEAT eggs and sugar in a large mixing bowl until thick. Beat in pumpkin. Stir in the flour mixture until blended.

5) POUR batter into greased pan and spread evenly.

6) BAKE for 13 - 15 minutes. Immediately loosen pumpkin bread onto the powdered sugar towel. Carefully peel off wax paper.

7) ROLL up pumpkin break and towel together, and allow bread to cool.

8) BEAT cream cheese, sifted powdered sugar, butter, and vanilla extract in a small mixing bowl until smooth like frosting.

9) UNROLL pumpkin bread carefully, remove towel, then spread cream cheese frosting evenly over surface of the bread.

10) RE-ROLL the pumpkin bread without the towel, then wrap in plastic wrap and leave in the fridge to cool for at least 1 hour.

11) SLICE the pumpkin rolls and serve. ENJOY~!

This recipe right here is kinda what got me interested in cooking. However, the story actually takes place during highschool. I gonna be honest, the school I went to was a hellhole. I'm not gonna say the name, atleast for now. I will say this though, 50 anti-bullying posters per building,(believe me, I counted), but the entire staff didn't give enough of a fuck to do anything about it. But that's not what this story is about. I made these pumpkin rolls as a bit of a thank you to the staff at the highschool, so i brought them to school in thick plastic container with a see thru lid. I go into the front office to check in, when the lady at the front desk notices my precious cargo. The following conversation went something like this:

"What have you got there, Mr. Droid?"
"Some pumpkin rolls with cream cheese frosting."
"Is that for you?"
"Actually, I kinda made these for the staff."
"I'm afraid I can't let you take that in."
"Why not?"
"You probably put something dangerous in there."
"Would you like one?"
That question got her by surprise. After thinking about it for a few seconds, she tells me to open the container, and I do. The second that lid came off, she had already grabbed one. She takes a bite, and after she swallows, she tells me this.
"You can take that in, but let's not make a habit of this."
The rest ofthe day went off without a hitch.

Glazed Pork chops

INGREDIENTS:
Glaze:
90ml dijon mustard(6 Tablespoons)
110ml honey(7 tablespoons)
30ml maple syrup(2 tablespoons)
Pinch of ground cinnamon
Pinch of ground cloves
15ml pineapple juice(1 tablespoon, hand squeezed works too.)

Porkchops:
Bone-in pork chops
Salt
Pepper
Brown sugar
Cayenne pepper

DIRECTIONS:
1) Add 90ml dijon mustard, 110ml honey, 30ml maple syrup, a pinch of cinnamon, a pinch of clovers and 15ml hand squeezed pineapple juice to a bowl and mix it together.

2) To prevent chop curling, place two shallow cuts in the fat cap of each chop.

3) Season the pork chops with kosher salt, ground pepper, cayenne pepper and sprinkles of brown sugar.

4) Preheat the pan and place the pork chop inside. Sear the one side of pork chop for 2 to 4 minutes.

5) Pour glaze in and let it cook one side of chop before flipping.

6) Place into a preheated 375°F oven for 10 to 12 minutes until internal temperature 145 °F is reached.

I know that the ingredients for the glaze doesn't sound to good, but bear with me. Now onto the story. I first made these last Thanksgiving. After I helped my grandma carry in the food we made for dinner, nothing of note truly happened up until the end, when I was asked by my grandma's two older sisters if they could take some of the pork chops home. I thought nothing of it, and told them that they could. When I told my grandma about this as we were loading the leftovers into the back of her car, she told me exactly why they asked. Apparently after they had some, they thought it was so good, they went back for seconds. After they had seconds, they approached my grandma, asking her if I was ok with them taking some home so they could have them for dinner the next day. If that doesn't speak quality of these pork chops, then I don't know what does.

Report GamerDroid23 · 149 views · #Thanksgiving #food #recipes

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