Thanksgiving Wishes 2011

Grandma came to visit us for Thanksgiving! Michael is madly in love with her and spends a lot of his time trying to figure out a way to get more Grandma in his life. One of his visions involved getting Mommy and Daddy to divorce so he can live with Daddy and Grandma...his plan included telling Daddy that I held up my middle finger to him when he wasn't looking.



Pumpkin pie and pumpkin cupcakes for Thanksgiving dessert.


There are days when his bizarre plan sounds pretty good, with a few tweaks. Let me keep daddy, for starters.

"How fabulous!" I wanted to say, "But just for a week..."

Instead, I took a deep breath and replied, "You love Grandma very much!"

I think everyone in our family has wanted to escape reality and live with Grandma at some point. Lay on her ultra-comfy couch in her quiet, clean, organized house and watch TV all day, feasting on pizza and mac-n-cheese. Or in our case, crab legs and rib eye. I am so grateful my children have such a wealth of love from and for their grandparents. I wish every child could feel so cherished.

But for now Michael is stuck with us and our rules. "You're always bossing me around!" He barked recently when I told him it was time to practice piano. 

Turkey tacos, beans, salsa and real tortillas from Tucson!

A few days after Thanksgiving, I had two wish bones for the boys. Michael broke his first, and I held my side so it would snap just so. He wished for Grandma to live with us.

Next, it was Dominic's turn. I repeated the same trick and his wish was granted. He jumped off his dining room chair, ran into the living room, hopped onto the arm of the couch and flung himself body and soul into the air.




Happy belated Thanksgiving, and may all of our wishes come true.

Barefoot Contessa's Pumpkin Cupcakes with Maple Frosting

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Maple Frosting (recipe follows)

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.
Makes 10 cupcakes

Maple Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/4 teaspoon Boyajian Natural Maple Flavor

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners' sugar

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.