Elf on the Shelf: Zippy's BACK!

     It's that time again...Zippy, our Elf on the Shelf is BACK!  So I don't know if you have seen my previous years of Zippy visiting us for Christmas or seen all the pictures on Pinterest, there is even a TV special An Elf's Story.  Zippy usually shows up on December 1st (only if Liam has been good).  Liam gets so excited to see him again!  This year was no different, he was definitely waiting for his arrival.  Even Kinley was excited to see him.  Maybe a little girl elf will be visiting next year!  
We found him hanging out on our dining room ceiling light.

He also brought a few Elf surprises for the kiddos.

Zippy even wrote a special letter for Liam.

Zippy even brought a new Elf ornament, 

Liam couldn't wait to hang it on the tree!

Trying out a chocolate from his Angry Bird Advent Calendar

Such a sweet way to count down the days to Christmas

Zippy always brings fun crafts to do...

We made this cute elf ornament.

I even got into the Elf spirit and wore some elfy Jingle Bell shoes

Liam wearing his Elf hat

Kinley wearing hers too

My little elves!

What a fun day...looking forward to finding Zippy tomorrow!

Friday Food Favorites: Brianna's Champagne Caper Vinaigrette Dressing

     The other day the hubby brought this home....I tried it on my salad and I was in LOVE!  It has a sweet mustardy type of taste, so GOOD!  It has become my favorite dressing!  Great to marinate chicken or steak in too!

Through together a salad with some capers, boiled egg, 

Parmesan cheese then drizzled on some of the vinaigrette.

AWE-SOME-NESS!

You should definitely try it out!

Our Thanksgiving Feast

      I know I'm late getting this post out, but here it is....So, I hope everyone had a great Thanksgiving!  We did.  It started with watching the Macy's Day Parade, baking up some Pumpkin Cinnamon Rolls, and enjoying some mimosas.  When we finally got dressed, the kiddos colored some  Thanksgiving pictures, continued watching the parade while the hubby and I started on our Thanksgiving feast.  We invited one of the hubby's coworkers and his wife over to celebrate with us.  The company was great, kiddos well behaved (for the most part), food delicious, drinks flowing, overall is was another great Thanksgiving!
   

I made these Pumpkin Cinnamon Rolls for breakfast

Some I left without icing...

some I slathered it on!

What a yummy Thanksgiving Breakfast...

Pumpkin Cinnamon Rolls, Bacon, Fresh Fruit and a Mimosa!

While the hubby and I were making our Thanksgiving meal,

Liam and Kinley colored some turkeys.

Kinley's turkey

Liam's turkey

Kinley loved watching the Macy's Day Parade

My beautiful Thanksgiving table

We invited some friends over to join us in celebrating this day of Thanks.

I put out a few snacks while we let the turkey cooled off.

I made all the sides while the hubby supervised the frying of the turkey.

I made these Herb Roasted Sweet Potatoes.

Mashed Potatoes

Green Bean Casserole (of course)

Our Fried Turkey

I made two different desserts:

Ginger Pumpkin Tart

Pecan Pie

And of course, we needed some fresh whipped cream!

My little food thief stealing daddy's roll

And gnawing on his turkey wing!

We have so many things to be thankful for.  My beautiful family.  My wonderful hubby who always puts us first, who works long days and sometimes nights to provide for all of us so that I can stay home with the kiddos, who gives me strength when I need it most, and for loving us unconditionally.  My handsome and so smart young man, my big boy, my first born who made me a momma and always makes me laugh.   My bright eyed and beautiful baby girl who keeps me on my toes and lights up a room with her dimpled smile.  So thankful for our health, our home, and all our friends.  We count our blessings everyday and thank God for another wonderful day of life.

Happy Thanksgiving 

Pumpkin Cinnamon Rolls with Pecans or Maple Cream Cheese Icing

Recipe from Inspired by Charm

Here's what you need:

Dough:

1/4oz package yeast

1/2 cup warm water

1/2 cup scaled milk

1/4 cup sugar

1/3 cup unsalted butter (melted)

1 tsp salt

1 cup canned pumpkin puree

1/2 tsp pumpkin pie spice

1/4 tsp ground nutmeg

1/4 tsp ground clove

1 egg (room temperature)

4-5 cups all purpose flour

Filling:

1/2 cup softened butter (plus more for pan)

3/4 cup sugar (plus more for pan)

1/4 cup brown sugar

2 Tbsp ground cinnamon

1 tsp pumpkin pie spice

Icing:

4 oz of cream cheese (softened)

1/4 cup unsalted butter (softened)

1 1/2 cups confectioner's sugar (sifted)

1/2 tsp vanilla

1/2 tsp real maple syrup

1/4 tsp salt

How to make them:

In a small bowl, dissolve the yeast in warm water and set aside.

In a stand mixer bowl, combine mik, sugar, melted butter, pumpkin puree, spices, salt, and egg with a spoon.

Attach the bowl to the mixer with the dough hook attached.

Add 2 cups of flour and mix until smooth.

Add yeast mixture.

Mix in remaining flour until dough is easy to handle.

Knead with dough hook for about 5 minutes (if not using a stand mixer, knead dough on lightly floured surface for 5 to 10 minutes)

Place in well greased bowl, cover, and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough.

Roll out on a floured surface into a 15 x 9 inch rectangle.

Spread softened butter all over dough.

In a small bowl, mix together sugar, cinnamon, and pumpkin pie spice.

Then sprinkle over buttered dough.

Beginning at the 15 inch side, role up dough and pinch edge together to seal.

Cut into 12 to 15 slices.

Coat the bottom of a 13 x 9 baking pan with butter and sprinkle with sugar.

* Optional: Sprinkle some toasted pecans on the sugar.

Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.

Preheat oven to 350˚F.

Bake for about 30 minutes or until nicely browned.

Meanwhile, mix cream cheese, butter, confectioner's sugar, salt, maple syrup, and vanilla until smooth.

Spread over slightly cooled rolls and ENJOY!

Ginger Pumpkin Tart

Original recipe from Food Network

Here's what you need:

2 1/2 cups crushed Swedish ginger cookies (about 55-60 cookies)

6 TBsp unsalted butter (room temperature)

1 (15oz) can pumpkin puree

3/4 cup sweetened condensed milk

2 large egg yolks (room temperature)

pinch salt

1 tsp pumpkin pie spice

whipped cream 

How you make it:

Preheat oven to 350˚F.

Put a 9-inch removable bottom fluted tart pan on a baking sheet.

Make the crust by combing the ginger cookie crumbs and the melted butter in a large bowl, until well blended.

Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup.

Bake until set and bit darker in color, about 10-12 minutes.

Remove form oven and set aside to cool.

In a bowl, whisk together the pumpkin, condensed milk, egg yolks, salt, and pumpkin pie spice until well blended.  

Pour filling into the cooled crust, return to the oven and bake until set and beginning to brown on the top, about 30 minutes.

Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.

To serve, carefully remove outer tart shell ring and slice.

Serve with whipped cream and ENJOY!

Pecan Pie

Recipe from Martha Stewart

Here's what you need:

1 refrigerated already made pie dough (rolled out to fit a 9 inch pie plate)

4 large eggs (room temperature)

1 cup light corn syrup

1/3 cup packed light brown sugar

1/4 cup granulated sugar

4 TBsp unsalted butter (melted)

1 tsp vanilla extract

1/2 tsp salt

3 cups pecan halves

Whipped cream (for serving)

How to make it:

Preheat oven to 375˚F, with rack set at lowest position.

Using kitchen shears or paring knife, trim dough to a 1 inch overhang.

With floured fingers, fold overhand under itself to form a rim; pinch between thumb and forefinger to form a uniform edge around rim of pie plate.

Crimp with fingertips.

Transfer dough-lined pie plate to refrigerator.

Make filling, In a large bowl, whisk eggs, corn syrup, sugars, butters, vanilla, and salt until smooth.

Mix in pecans.

Pour mixture into chilled pie crust, place pie plate on a rimmed baking sheet.

Bake until filling jiggles slightly in the center when gently shaken, 50-60minutes.

Cool pie completely in plate, 5 to 6 hours.

Serve with whipped cream if desired and ENJOY!

Herb Roasted Sweet Potatoes

Recipe from Overtime Cook

Here's what you need:

4 sweet potatoes (peeled and cut into small cubes)

2 tsp kosher salt

1 tsp dried basil leaves

1 tsp dried parsley flakes

1/2 tsp garlic powder

1/4 tsp black pepper

2 TBsp extra virgin olive oil

How to make them:

Preheat oven to 450˚F.

Line a cooke sheet with parchment paper and set aside.

Combine all ingredients in a bowl.

Toss to coat everything evenly.

Spread in a single layer on prepared cookie sheet, place in the oven.

Bake for 30 minutes, turning every 10 minutes.

Remoce from oven and serve hot.

ENJOY!