I love this day. Even being far away from all those I love this day means so much to me. Baking in the kitchen has brought me so close to my dear Grandma. Grandma and I had a little tradition together. We spent the day before Thanksgiving baking pies together. We probably did this for ten years. I loved those times spent with her. She taught me so much in that time. I can still see her hands carefully rolling her dough and crimping the edges. Time had made her an expert and I was privileged enough to learn from her. I'll forever hold those memories dear to my heart. I am thankful for lessons from those around me.
I am truly blessed. I am thankful for my husband and his ambition. He is smart and funny and I adore him. I'm thankful for my children. They are my life. I am thankful for my family. My dad for always believing in me and my mom for teaching me valuable lessons. My brother and my very best friend Erica. I love you both. I am thankful for my inlaws. My dear mother-in-law for showing me how to truly love your children and my father-in-law for teaching me unwavering faith in God. To my siblings-in-law, it's so nice to have so many close friends. I love you all. To my Heavenly Father, thank you for my life, for the lessons I've learned, the trials I've faced, and the blessings I've received.
Thank you to our readers. We love doing this blog and sharing our passions with you. We appreciate your support.
I hope your day is full of love, family, and laughter. Have a very Happy Thanksgiving!
Here's a little recipe to celebrate the day. I know it's too late to make it for you dinner this year, but bookmark this. You will want it for sure next year. It is HEAVEN. Especially the next day!
12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice.
Source: The Food Network