With Thanksgiving right around the corner, there is also another fun gathering celebrated by many during the season; “Friendsgiving.” And if you’re anything like me… you aren’t a chef. Possibly the furthest thing from it. But one thing you don’t want to do is show up empty handed. In this blog post I am sharing a few quick and easy Friendsgiving recipes to cook this season. So you can spend more time mingling with friends and less time worrying about what to bring.

 

BAKED BRIE W/ CRANBERRY SAUCE

(Image Source: Faith Durand)

INGREDIENTS:
*Serves 4 to 6 as an appetizer*
8-ounce round brie cheese, at room temperature
1/3 cup cranberry sauce
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
1 teaspoon orange zest
1/8 teaspoon ground nutmeg
1/4 cup hazelnuts, unroasted and roughly chopped
Fresh rosemary, to garnish
Assorted crackers

 

DIRECTIONS:
Preheat the oven to 425°F. Peel or slice off the top rind of the brie and scrape out a small amount of cheese to form a shallow hollow in the center. Place the cheese in a small baking dish like a pie pan. (If you plan on transferring the cheese to a serving dish after it’s baked, line the pie pan with a square of parchment paper.)

Mix the cranberry sauce, brown sugar, vanilla, zest, and nutmeg. Top the brie with this cranberry mixture and sprinkle the hazelnuts over it.

Bake for 8 to 12 minutes or until the fruit is bubbling and the cheese is gooey. This is a delicate process, and baking time can vary. The goal is to take the cheese out after it has softened, but just before it collapses into a heap.

If desired, lift the parchment paper and use a spatula to carefully slide the cheese onto a prettier serving dish. Garnish with a rosemary sprig and serve immediately with assorted crackers.

(Recipe Source: The Kitchn)

 

FLAKY GARLIC BREAD PINWHEELS

(Image Source: Michael Wiltbank)

INGREDIENTS:
*Makes about 20; serves 6 to 8
4 tablespoons (1/2 stick) unsalted butter, at room temperature
4 cloves garlic, minced
1 tablespoon finely chopped fresh parsley leaves
1 tablespoon grated Parmesan cheese
1/4 teaspoon kosher salt
1 large egg
1 tablespoon water
1 sheet frozen puff pastry (from a 1.25-pound box that contains 2 sheets), thawed but still cold
All-purpose flour, for the work surface

 

DIRECTIONS:
Arrange a rack in the middle of the oven and heat to 400°F. Line 2 baking sheets with parchment paper.

Place the butter, garlic, parsley, cheese, and salt in a small bowl and mix to combine; set aside. In a separate small bowl, whisk together the egg and water; set aside.

Unfold the puff pastry onto a lightly floured work surface. Spread the butter mixture evenly over the dough. Starting at a short side, roll up tightly like a jelly roll. Place the log in the freezer to chill for 10 minutes so that it’s easier to slice.

Using a sharp knife, cut the log crosswise into 1/2-inch-thick slices (about 20 slices). Place cut-side up on the baking sheets about 2 inches apart. Brush the tops with the egg wash.

Bake until golden-brown, about 15 minutes. Remove from the oven and transfer the pinwheels to cooling racks to cool for 5 minutes before serving. Serve warm.

Recipe Notes

• Make ahead: Pinwheels can be frozen, unbaked, for up to 3 months and baked off as need. After slicing the log, place the pinwheels on baking sheets, brush the tops with the egg wash, and freeze until solid, about 2 hours. Transfer the frozen pinwheels to an airtight container. To bake, place the frozen pinwheels on parchment paper-lined baking sheets and bake at 400°F until golden-brown, about 17 minutes.
• Storage: Leftovers can be stored in an airtight container at room temperature for up to 2 days.

(Recipe Source: The Kitchn)

 

THE ULTIMATE PUMPKIN PIE

(Image Source: Brit + Co)

INGREDIENTS:
For the sugared pecans:
1 pound pecan halves
1 egg white
1 tablespoon water
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt

For the pumpkin pie:
1 frozen 9″ pie crust
1 cup pecans
1/2 cup brown sugar
1 15-ounce can pumpkin puree
3/4 cup Biscoff spread
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1/2 teaspoon salt
1 cup evaporated milk
3 eggs

Toppings:
1 cup whipped cream
1/2 cup Biscoff spread, melted

 

DIRECTIONS: 

Sugared Pecans:

Preheat the oven to 250 degrees F.

Place egg white and water in a large bowl. Whisk mixture until egg whites are frothy. Add pecans and stir to coat.

In a separate bowl, mix together sugar, cinnamon, ginger, cloves and salt. Add to pecan mixture and stir until coated.

Spread pecans on a baking sheet and bake for one hour, stirring every 15 minutes.

Pumpkin Pie:

Grab your ingredients and preheat the oven to 350 degrees F.

Sprinkle 1 cup pecans over the bottom of the pie crust and sprinkle with 1/2 cup brown sugar.

In a large bowl, mix together pumpkin through eggs, whisking until smooth.

Pour pumpkin pie mixture over crust and bake for 60 to 70 minutes or until the center just barely jiggles.

Let pie cool completely before serving.

To serve, cut pie into slices.

Then top with whipped cream.

Drizzle whipped cream with melted Biscoff spread.

Place a couple of sugared pecans on top and you’re done!

Recipe Source: (Brit + Co)

 

 

SWEET POTATO CASSEROLE

(Image Source: Food and Wine)

INGREDIENTS:

4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

 

DIRECTIONS:

Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.

In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.

In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.

Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Recipe Source: (All Recipes)

 

 

ICED PUMPKIN COOKIES

Image Source: (Eat Yourself Skinny)

INGREDIENTS:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

 

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Recipe Source: (All Recipes)

 

Have any of you guys ever cooked any of these recipes? I’m thinking about cooking the iced pumpkin cookies because I have SUCH a sweet tooth. I hope everyone has a great Thanksgiving and Friendsgiving!!