Girl Versus Dough

persimmon spice cupcakes

persimmon spice cupcakes

Happy Monday after Thanksgiving, friends! I hope you had a wonderful holiday filled with loved ones and pie.

The husband had to work over Thanksgiving so our holiday was really low-key, but I kind of liked it. We had a small turkey dinner (complete with the can-shaped cranberry sauce and the most delicious roasted garlic mashed potatoes I’ve ever made, IMHO), I got some extra hangtime/cuddle time with the tot, we trimmed the tree and decked the halls and, at long last, busted out the Christmas station on Pandora.

If you’ve been following along on Snapchat, you also know that we ate Thanksgiving leftover salads, watched the National Dog Show and practiced our Riverdancing. You know, normal holiday weekend stuff.

What our weekend did not include, unfortunately, were these delicious persimmon spice cupcakes with vanilla ginger buttercream frosting, and that is because we already ate all of them. My excuse is that I needed to make room in the fridge for the pecan pumpkin pie, so I had to finish them all.

happy thanksgiving

Happy Thanksgiving

(via)

Just popping in on this lovely Thursday to say Happy Thanksgiving to each and every one of you. I am grateful for you, for this space, for my family and friends, for carbs, and for the freedom and opportunity to be able to spend this holiday around the table eating home-cooked food with those I love. I hope and wish the same for you and yours.

xoxo!

Stephanie

pecan pumpkin pie with bourbon maple whipped cream

slices of pecan pumpkin pie on plates

I’m going to keep today’s post short and sweet: Short, because it’s the week of Thanksgiving and we’re probably all getting ready for the festivities (which, for me, is pretty much summed up at this point by making sure the turkey is thawed and that we have enough wine*) and sweet, because I’m serving up a decadent double-decker pie recipe for you.

Officially-speaking, I call this a pecan pumpkin pie with bourbon maple whipped cream. Unofficially-speaking, I call this the Indecisive Pie (with insanely good whipped cream). In other words, it’s the perfect pie for me and my husband.

brown butter sweet potato buttermilk rolls

brown butter sweet potato buttermilk rolls in baking pan

NOTE: This is an updated version of an old recipe on the blog. Scroll to the bottom of this post for the new recipe!

‘Tis the season for friends and family. ‘Tis the season for turkey and stuffing. ‘Tis the season to give thanks. I’m giving thanks, in particular, for carbs and brown butter.

Thanksgiving has always been one of my favorite holidays. While every year for the past decade or so it has looked a little different in terms of company and location — sometimes it’s been with my family at my parents’ house; a few times, it was with our entire families, both sides, in our tiny 800-square-foot apartment in Iowa; a time or two, we had it at my husband’s parents’ place; and this year for the first time ever, we are having Thanksgiving at our home, just the three of us — the food remains a constant, and I love that about it.

There is always the turkey, obviously. There is always a can-shaped tower of cranberry sauce. There is always green bean casserole. And there are always rolls.

They’re not always these brown butter sweet potato buttermilk rolls, however, though I think they should be. And since I get to create my own traditions with our wee family unit this year, these rolls are becoming our permanent Thanksgiving fixture.

dijon roasted brussels sprouts

dijon roasted brussels sprouts in a bowl

There are fewer things I love more in life than Brussels sprouts, truly, but what I do love more are these Dijon Roasted Brussels Sprouts from the Simply Scratch cookbook. They’re tender with a crispy edge and perfectly flavored with a Dijon dressing. Make them as a side dish for any meal!

My parents never really had a hard time getting me to eat my vegetables, but they did have a problem with getting me to not eat all the Brussels sprouts at the dinner table before everyone else had his or her helping. This has been a running theme in my life, actually — in college, there was a time (or two) when I literally ate a bowl of Brussels sprouts for a meal. In my adulthood, I’ve been known to eat Brussels sprouts with couscous for my single lady dinners when the husband is working late. The moral of the story is: I really, really, ridiculously love Brussels sprouts.

So when I also tell you that these Dijon roasted Brussels sprouts are truly my new favorite way to eat them, I think you can rely on my sprouts-loving authority.

how to incorporate yeast: the dry blend method (video)

how to incorporate yeast

Hello, friendlies! Today is a special (and hopefully not too embarrassing) day for me, because today I am sharing with you a VIDEO.

That’s right. I finally put myself in front of the lens and… well, I’m no Food Network star but I didn’t completely fumble through it, so that’s cool.