Another baking project.

This is another product of my winter baking weekend from a couple weeks ago. This one took a bit more time and effort than the cupcakes in the previous post, but they were just as delicious — and they were in honor of a friend’s birthday, so even more worthwhile!

I used the sugar cookie recipe from Colleen Patrick-Goudreau’s The Joy of Vegan Baking, and a tutorial from Sprinkle Bakes that I found on Pinterest. I did not create such flawless spirals, which I think was mainly because I ended up rolling my dough too loosely. I’ll try to roll them tighter the next time. The thing I really liked about this process was that the cookies were slice and bake. Once the dough is rolled out and layered, you can cut them as thick as you want before you bake. I used AirBake pans, too — I swear by these for making soft, unburnt cookies.

What’s your favorite holiday cookie recipe? Do you have a traditional one you use, or do you change it up every year?

I made cupcakes!

A couple of weekends ago, it was perfect baking weather. The snow was falling, holiday music was playing, and it was so cozy in the kitchen with the oven going.

This was a super easy recipe: Funfetti cake mix + one can of Sierra Mist Cranberry Splash. Mix together, then put in lined muffin pan and bake as directed on the cake mix package.

I used the Funfetti frosting that comes with sprinkles. The Cranberry Splash soda makes the cupcakes a fun pink color, and they total around 100 calories — plus, they couldn’t be easier.

Of course, they look especially impressive topped with drink umbrellas.

Now Ryan is inspired to try this with Mountain Dew; I’d like to try a white cake with Orange Crush. What fun combinations would you make?

I ate leftovers.

No, I don’t STILL have Thanksgiving leftovers! This is a meal I came up with on Saturday.

I heated up some frozen corn and black eyed peas and seasoned it with Creole seasoning, a little Tabasco, and salt and pepper. I spread sour cream and guacamole on tortillas, then added some leftover salad greens and finally topped it with the corn/bep mix. Add some stuffing on the side, and this was one heck of a meal.

Now, the eating of the leftover pie was not nearly as pretty … and was often straight from the pan.

I was thankful.

Ah,  Thanksgiving. For some, it’s simply the last barrier before the Christmas season begins (and sometimes Thanksgiving doesn’t even stop them!). For me, it’s a chance to cook and bake (and eat) huge amounts of food, clean my house for hours on end, and enjoy the company of family.

This is the … fourth? time we’ve hosted Thanksgiving at our house and it was wonderful, once again.

Harvest Chili was our main course, as usual. We had cornbread muffins to crumble in, as well as pumpkin-carrot muffins. For this I tried the (apparently well-known) method of using a typical boxed cake mix (I picked carrot cake) and mixing it with a can of pumpkin puree, then baking as directed on the box. That’s it — two ingredients and you get some tasty muffins that are healthy and moist.

Our side dishes were salad, edamame succotash, and fried potatoes and onions. We also had stuffing (I still call it that, even though it didn’t stuff anything), and my mother-in-law brought a relish tray with pickles and olives. Desserts were enjoyed quickly! I made pumpkin pie (from The Joy of Vegan Baking), and my mom made chocolate pudding pie. Everything was so good!

We had a unique centerpiece this year too. I found a sprouted onion when prepping dinner, and it was just to pretty to toss. Pop it in a martini glass with some lentils, and you’ve got an instant centerpiece. I’m considering planting it and seeing what happens …

How were your Thanksgiving festivities?

I’m cooking for Thanksgiving.

While I was growing up, I never really thought of Thanksgiving as one of my favorite holidays. However, the more I think about it now as an adult, the more I love it. I get to cook and share great food with other people, we get to sit and chat and play games, and we get to think about all of the things that make us happy in life. What is there not to love?

A few years back we started hosting Thanksgiving at our house and making an entirely vegan meal. For those of you who have visions of molded-tofu turkeys, that can stop right now. Our main course is always chili — black beans, butternut squash, tomatoes, corn, rice and all delicious. Sides and desserts vary, but my favorites are stuffing, edamame succotash, and pumpkin pie.

This year, as always, I am thankful for so many things. Thankful that Ryan and I are in a position that allows him to start his own business. Thankful that my family is mostly healthy. Thankful that there are things like cellphones and Facebook and postcards that keep me connected with my sister. Thankful that I have a job that I love and enjoy. Thankful for the pup and the cats that keep me company.

What are you thankful for this year?