There’s a revolution happening among friends.
It’s called Friendsgiving.
While most holidays are centred around family or loved ones (Christmas, Valentine’s Day etc.), there is one holiday where you can be thankful for the people in your life you have chosen to be a part of your life – your friends.
I am truly thankful to have the wonderful friends I have. Friends since kindergarten, high school, and friends I’ve met at university and beyond – they mean a lot to me and I am so thankful to have them all in my life.
The concept of Friendsgiving is simple: the host makes the turkey while the guests each bring a potluck of side dishes to accompany the feast.
We began planning back in October and soon enough Friendsgiving had arrived. Having it in November is a great mid-holiday between Thanksgiving/Halloween and Christmas.
If you’re wanting to partake in the American Thanksgiving happening next weekend I suggest hosting your own Friendsgiving.
Unlike Thanksgiving, you are the ones doing all the work and planning for it. It was only the second time I have cooked a turkey on my own – and I am thrilled to say it turned out so delicious.
Here are a few tips for hosting your first Friendsgiving:
Plan in Advance: Make sure everyone has RSVP’d to know how many mouths you have to feed.
Make Sure You Have Enough Room: While it would be lovely to invite all my friends over, we just don’t have the space. So we had a lovely number of 12 guests.
Turkey: The host makes the turkey. It only makes sense that the person who is hosting makes the turkey because of the prep work and cooking time needed. Be sure to have a large enough turkey for the amount of people coming (about a lb. per person) and maybe leftovers. Be sure to thaw it well in advance, about 3 days in the fridge. Also, the host should do the gravy and possibly stuffing – though you can definitely make stuffing without the turkey.
Coordinate the Food: Plan the event online or somewhere where you can share who is bringing what. You can have a variety of dishes – that way you don’t end up with 5 sweet potato casseroles. Although sweet potato casserole is delicious.
Speaking of Potatoes: There should always be mashed potatoes. A must.
Accommodate: If you have a guest coming with a food allergy or special diet make sure there are dishes for them to eat too. Otherwise they will be hangry.
Skip the Hors D’oeuvres: Turkey dinner means bringing out the stretchy pants. There is no need to stuff your face with mini quiches before a massive turkey feast. Plus it just means more work for everyone.
Vegetables: There should be an assortment of healthy vegetable dishes that aren’t smothered in cream sauces or cheese. Leave that for the stuffing and potatoes. Green beans, brussels sprouts, carrots and broccoli are all great sides – even just boiled.
Salad: Never underestimate a good salad with turkey dinner.
Cranberry Sauce: Homemade is best – and easy! – but canned stuff will do the trick. Have 2-3 small dishes of it on the table.
Dessert: Oh yes – there should be pie. While there can also be a variety of desserts, no turkey dinner is complete without a slice of pie. Preferably pumpkin.
Table etiquette The host should set a visually appealing table with gourds and other orange hued pretties. Name tags are also great for making sure everyone has a spot.
BYOB: Each person should bring their own drink for the evening, though the host should have some non-alcholic options.
Post-Dinner Games: The best way to digest after a feast is to play games. Some great games to play with friends are charades, catch phrase, apples to apples. All can be played at the dinner table while finishing off dessert.
Most of all – enjoy the food and company of your friends.
When asked trick-or-treat, the answer is always most definitely, treat.
Of course it’s been perfectly spooky and foggy the past two weeks without any rain, but last night it began drizzling – those poor trick-or-treaters. Nobody wants to put a winter jacket over their superman costume.
For their sake, and mine (I am so excited to hand out candy!) I hope the rain dissipates by this afternoon for a dry night of ghouls and goblins.
Last night I made some pizza dough for tonight’s dinner, and of course dessert. As if we haven’t already dug into the candy downstairs…oops.
These are perfectly cakey, baked doughnuts that are easy and quick to make. I’ve never ventured into the fried doughnuts mainly because I’m afraid to be around a large pot of boiling oil. However, these are just as delicious. They are pumpkin spice, and a glorious orange colour perfect for the occasion. I topped mine with a chocolate glaze, as well as simple powdered sugar doughnuts.
Adam and I are going to a Halloween party tomorrow night (our costume is top secret until then;) ), but tonight we’re handing out candy decked out as Farmers, i.e. we’re wearing some plaid/denim shirts and overalls – and every farmer needs it produce…
Enter Lainey as a lovely, organic ;) , Strawberry. She even has a little hull hat to wear, if she lets me. Leave it to her food-blogging mom to dress her as a fruit.
Hope everyone has a spooky & safe Halloween night!
Baked Pumpkin Cake Doughnuts
Baked Pumpkin Cake Doughnuts with Chocolate Glaze & Powdered sugar
- 1/2 cup Melted Coconut Oil
- 3 large eggs
- 1 cup granulated sugar
- 1 1/2 cups pumpkin purée
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons baking powder
- 1 cup Cake Flour
- 3/4 cup Whole Wheat Flour
- 4-5 squares extra dark chocolate
- 1/2 tbs. coconut oil
- 1 large ziplock bag
- 1/2 cup powdered sugar
- 2 tsp. melted coconut oil
- 1) Preheat the oven to 350°F. Lightly grease a doughnut pan with coconut oil or canola oil spray.
- 2) Beat together in a medium sized bowl with whisk the oil, eggs, sugar, pumpkin, pumpkin spice and baking powder until smooth.
- 3) Add the flours, stirring just until smooth.
- 4) Pour the doughnut batter into a piping bag and snip of the end. Fill the wells of the doughnut pans until almost full - it will produce larger, regular sized doughnuts that are nicely rounded.
- 5) Bake the doughnuts for 15 to 18 minutes.
- 6) Remove the doughnuts from the oven - let rest a minute. Turn upside down onto a pan or cooling rack.
- Allow doughnuts to cool completely.
- Melt the chocolate and coconut oil in a small ramekin in microwave on medium heat for 2 minutes. Stir to combine. Dip the bottom/top of the doughnut into the chocolate allowing the excess to drip off. Turn right side up on cooling rack - add sprinkles immediately.
- Place the icing sugar in large ziplock bag.
- Melt coconut oil in small bowl in microwave 1-2 minutes.
- Using a pastry brush, brush the tops, sides and bottoms of the doughnuts - toss into the ziplock bag and shake until well coated.
b a k e a h o l i c http://www.bakeaholic.ca/
It’s Halloween eve, and all through the house not a creature was stirring…except for a small dog.
It’s our first official Halloween in our new house. We moved in December 15, after getting the keys December 1st, so we missed all of the Fall.
Halloween is one of my favourite holidays to decorate – and this year I started gathering little decor items early.
So early in fact, that I seemed to have actually misplaced some of the decor items I bought. Somehow a bag of fake black crows has disappeared in our house… Adam and I both claim to have not moved it, and there aren’t too many places it could be hiding. It may be a mystery, or it may be that it accidentally got thrown out.
I just hope a ‘murder’ of crows doesn’t invade our house anytime soon.
I’ll be sharing a sweet halloween treat tomorrow, but today I thought I’d share some of our decorations.
I am SO excited to see all the little costumes and trick-or-treaters tomorrow & hand out candy!
PS. big mistake opening up the Halloween candy before Halloween and putting it into the cauldron. Missing pieces count: Currently 20