Happy Holidays, everyone! All in all, the Thanksgiving baking was a success and lots of fun. Had a blast making three pies and a batch of sesame rolls (my first attempt at a yeast roll, as opposed to yeast bread).
For the big day, I made a traditional Libby’s pumpkin pie, but I did add some black pepper and nutmeg, which the original recipe doesn’t call for, to give the filling some extra flavor (a la Blue Ribbon Pumpkin Pie).
The crust turned out well, but darn it, I baked it too long again, and it cracked horribly down the middle. Hence, pecans to the rescue! It looks like I almost meant to decorate it that way.
The sweet sesame rolls were an Associated Press recipe I saw in Foodday. They were super simple and delicious. Having never made yeast rolls before (IMO cinnamon rolls don’t count), I wasn’t sure what to expect, but these seemed foolproof. Highly recommend for their crunchy texture and subtle nutty flavor.
The day before Thanksgiving, I took these two pies to the office (something I do every year). Typically, I pick something traditional and something experimental. This year, I picked cranberry-apple with a crumb topping and maple-walnut. The walnut was almost like a pecan pie, with its gooey center, but I have to admit that I favored the fruit pie. Both recipes from the always-reliable “Pie.”