Dancing in the Kitchen. November Recipes for YOU!

Pumpkin Cake

Today is a day of celebration. No, it’s not a birthday or an anniversary or a holiday or anything like that.

Pumpkin Pound Cake

But today is the first day I’ve stood in the kitchen and cooked in seven weeks. A stress fracture in my hip kept my hands far too busy with crutches as my body got used to three new screws – but today those hands are free to stir and chop and crack and pour.

And it’s delightful, people. Just delightful. Can I get a hallelujah for Kitchen Therapy? This girl needed it something awful.

Cranberry Sauce

So to celebrate my Dancing in the Kitchen party, I’m filling this house with the warm fragrances of November.  There’s a seasonal favorite of mine (that would be a year-round staple if I could keep enough fresh cranberries in the freezer), and something new. Both feature two of my best-ever key ingredients – Tennessee Honey by Jack Daniels and Mexican vanilla. Even if you aren’t one to like whiskey, you need to keep a bottle of this in your home. It’s perfect for desserts and marinades and glazes. OK, I’ll admit it, it tastes less like whiskey and more like something amazing from your childhood (though everyone who drinks it here can’t figure out exactly what that “something” is).

Cranberry Brie

So will you celebrate with me today? Get in the kitchen, dance, make something and give thanks. And if you don’t have a favorite recipe of your own, try out these two: Whiskey-Infused Baked Cranberry Sauce and Tennessee Honey Pumpkin Walnut Pound Cake. If you want to make that cake extra special, top it with my Maple Cinnamon Glaze and a little Brown Sugar Bacon.

Love you all. Happy Kitchen Therapy!

Slice of Cake

 

*dances off to kitchen to eat a slice of cake*

Whiskey-Infused Baked Cranberry Sauce

Makes about 1-1/2 cups or so

1 package (12-oz) fresh cranberries
1-1/4 cup sugar (or more if you like a sweeter sauce)
2 t. pumpkin pie spice

1 t Mexican vanilla

¼ cup Jack Daniels Tennessee Honey (or regular whiskey will do)

Mix first four ingredients together in small baking dish. Cover and bake at 350 for about 45 minutes. Stir to make sure all sugar is mixed. Add whiskey, and bake for 10-15 more minutes. Let cool and serve as a side. Or get creative! Top crostini and Brie with a little sauce for a delightful appetizer!

 

Tennessee Honey Pumpkin Walnut Pound Cake

Inspired by Lake 0’ Lakes Butter (because butter inspires everything)

 

3-3/4 cups all-purpose flour

1-1/2 t. baking powder

2 t. pumpkin pie spice

1 t. baking soda

1 t. salt

2 cups sugar

1-1/2 cups butter, softened

6 eggs

¾ cups cooked pumpkin (thank you Libby’s)

1/2 cup heavy cream

¼ cup Tennessee Honey whiskey

1 t. Mexican vanilla

1/2 cup chopped walnuts (I toast mine a bit in the oven first)

 

Heat oven to 350. Prepare 12-cup Bundt pan;  set aside.

Combine flour, baking powder, pumpkin pie spice, baking soda and salt in bowl. Set aside.

Combine sugar and 1 1/2 cups butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Add pumpkin; continue beating until well mixed. Add flour mixture alternately with milk, whiskey and vanilla; beat at low speed until well mixed. Fold in walnuts.

Spoon batter into prepared pan.  Bake 55-60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.

And because I’m celebrating, here’s a Kitchen Therapy bonus: Maple Glaze with Brown Sugar Bacon. You can eat the bacon by itself if you’d like. I do. 🙂

Brown Sugar Bacon

 

1 pound thin-sliced smoked bacon, separated into strips

¼ cup brown sugar

1 t. Dijon mustard

 

Place all ingredients into a Ziploc bag and massage until bacon is covered in sugar and mustard. Place bacon strips on baking sheet that is topped with a cooling rack (so grease can drip below). Bake at 350 for about 20 minutes, or until bacon is crispy. Eat if you just want some crazy-good bacon, or let cool and crumble to top the glaze below.

 

Simple Maple Glaze

 

1 cup powdered sugar, more if needed
1/4 teaspoon cinnamon
1 tablespoon very soft butter
1/2 teaspoon Mexican vanilla
1/4 cup maple syrup

1 T. heavy cream

 

Whisk all ingredients together, and serve over cake, cinnamon rolls, French Toast and more.

 

So, what are your favorite seasonal recipes for Thanksgiving? What makes your kitchen smell like autumn?

A loving “thanks” to my friend Alison for creating the handcrafted artwork with a powerful reminder. 

This entry was posted in family, food and tagged , , , , , , , by Ronne Rock. Bookmark the permalink.

About Ronne Rock

LIFE. LOVE. LEADERSHIP. AND A LITTLE #KITCHENTHERAPY. Ronne Rock’s heart finds its strongest beat where beauty and pain collide – because hope always finds us in the shattered places. There’s more than 30 years of marketing and communications experience in her bones, and she finds great joy in sharing leadership wisdom as a regular contributor to Orange Leaders and QARA. But more often than not these days, she's with the vulnerable in difficult places around the world, gathering stories that change stories. Find Ronne's words in "For You, Love" the prayer journal that invites you to respond, and in Everbloom, a collection of stories from the Redbud Writers Guild. She is currently writing, "Building Eden: Principles of a Grace-Filled Leadership that Restores and Redeems."   Ronne is represented by Karen Neumair at Credo Communications.

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Comments

2 thoughts on “Dancing in the Kitchen. November Recipes for YOU!”

  1. Hey Ronne! How many eggs in the pound cake? Also, are walnuts just in the glaze or in the pound cake too and how much? The ingredients are on my counter waiting to go in the bowl but I want to make sure I get everything in there. I guess I could just improvise! Lord knows my life tends to be filled with much improve anyway! LOL! C

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