Around here, Thanksgiving is really a three-day event. It started yesterday, with the baking of all of the pies, and it won’t end until tomorrow, when we eat pie for breakfast, build our new Christmas Lego set, and have turkey soup for dinner. But today is the Big Deal…the Thanksgiving feast!
I love making the table look pretty:
Thanks to Ryan, we even had flowers this year!
We had a nice selection of beverages:
And our traditional Thanksgiving dinner:
It’s a lot of food!
No Thanksgiving is complete without pie(s) for dessert!
There was a rumor going around that I was under the weather this year. But seriously…if I wasn’t feeling well, do you really think all this could have happened? I’m not allowed to be sick on Thanksgiving ever!
Chickadee spent most of today (not to mention yesterday) asking if it was time to eat pie yet. She was very excited about the pumpkin pie she picked this year!
After the record NINE pies I made last year on the day before Thanksgiving, this year’s seven pies didn’t seem like quite as much work!
We’re having our standard lineup, as follows:
This day is a lot of work, but it also makes the house smell like a bakery, so I can’t complain too much!
Just when you think I’ve run out of new pies to try!
Last year, I found a recipe for a Nutella pie, and Turkey immediately decided he wanted it to be “his” Thanksgiving pie. He liked it so much, he decided he wants it again this year, and I don’t blame him…it’s delicious. Of course, I’ve made my own little tweaks in the meantime, so here is my updated recipe!
For the filling:
- Pre-made Oreo pie crust
- 8 oz. cream cheese
- 3/4 cup Nutella
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 1 cup heavy whipping cream
Beat cream cheese, Nutella, sugar, and vanilla until smooth. In another bowl, beat cream until stiff peaks form; fold into Nutella mixture. Add to crust and chill for 30 minutes.
For the topping:
- 1/4 cup heavy whipping cream
- 1 Tbsp. light corn syrup
- 2 tsp. butter
- 1/8 tsp. salt
- 2 oz. semisweet chocolate, finely chopped
- 2 Tbsp. hazelnuts, toasted and roughly chopped
In small saucepan, bring the cream, corn syrup, butter, and salt to a boil over medium heat. Remove from heat. Add chocolate; let stand five minutes. Stir until smooth; cool to spreading consistency. Spread over pie; sprinkle with toasted hazelnuts. Chill for at least one hour.
We had another fun and happy Markel Family Thanksgiving celebration today!
This year, we had two tables, which were twice as much fun to decorate. I also tried my hand at napkin folding, and was pleased to discover that even though it wasn’t intentional, the napkins rather looked liked turkeys:
We had an extra dish in our food lineup, so the beverages got their own counter:
We had all of our favorite Thanksgiving foods: turkey, stuffing, mashed potatoes and gravy, rolls, green beans with almonds, carrots, brussels sprouts, corn and wild rice casserole, and cranberry sauce.
And a record NINE pies for dessert!
I love our Thanksgivings…I hope your day was as happy and filled with love and laughter as ours was!
Chickadee has Thanksgiving all figured out at this point…it’s a day that involves a lot of waiting! But she’s a good-natured little girl, so it doesn’t bother her too much!