Annoucing: The Thanksgiving Series "Bitch, Be Thankful!"

I hope you all had a safe, semi-buzzed and hilarious Harreen, but let’s be serious, we are all glad it’s over.  What? This here is a food blog, and the most epic holiday EVER is around the corner for us foodies. THANKSGIVING.  In honor of thanksgiving, Amuse Bouche is launching a series to help you not only get through your thanksgiving dinner with ease, but I plan to give you the tools to just KILL IT at the dinner table this year. 

Without further ado, I welcome you to “Bitch, Be Thankful!” Our Thanksgiving guide to success!  Here we will go over every traditional thanksgiving dish, with alternative recipes as well in case you are feeling ballsy.  We will also cover table scapes (how very Sandra Lee of us!), how to deal with surprise (uninvited) guests, and how not to flip your shit the day of the big dinner.

Are you visiting someone else's house for thanksgiving? We’ll talk about how to be a good guest as well, and prep you with the option to make side dishes that range in difficulty.

So, Bitch, be thankful.  Feel free to leave me a comment if there is something you really want to see, but I promise I’ll try my best to cover all the bases.

So, do you know what this bitch is thankful for? Pumpkin Whoopie Pies.  I rarely LOVE the baked goods I make, only because I prefer cheese and carbs, but sweet Martha, you need to go make these. Like an hour ago. You’re already behind.

Pumpkin Whoopies

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons ground cinnamon

1/2 tablespoon ground ginger

1/2 tablespoon ground cloves

2 cups firmly packed dark-brown sugar

1 cup vegetable oil

2 cups pumpkin puree, chilled

2 large eggs

1 teaspoon pure vanilla extract

Cream Cheese Filling

3 cups confectioners' sugar

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves; set aside. In another large bowl, whisk together brown sugar and oil until well combined. Add pumpkin puree and whisk until combined. Add eggs and vanilla and whisk until well combined. Sprinkle flour mixture over pumpkin mixture and whisk until fully incorporated. 

Drop heaping tablespoons of dough onto prepared baking sheets, about 1 inch apart. (If you have one of those ice cream scoopers, that works great, I spooned it.) Transfer to oven and bake until cookies are just starting to crack on top and a toothpick inserted into the center of each cookie comes out clean, about 15 minutes. Let cool completely on pan. 

 

Sift confectioner' sugar into a medium bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth. Add cream cheese and beat until well combined. Add confectioners' sugar and vanilla, beat just until smooth. 

Line a baking sheet with parchment paper and set aside. Transfer filling to a zip lock bag and snip the end. When cookies have cooled completely, pipe a large dollop of filling on the flat side of half of the cookies. Smoosh with another cookie. 

 Cry. With happiness.  And wrap it to go, for someone you love.

Love,

Whit