image by KGreeneOwens
As we busily prep our houses and work furiously to whip up a fantastic feast, it is easy to stop being thankful and only feel the stress of the holiday season. We wanted to press pause on the chaos and take a quick moment to thank our sweet readers for sharing Bluegrass Threads’ with your family and friends. We are thankful for each of you! Our dear readers are what make this worthwhile.
Other things that we are truly thankful for:
-safe and healthy family
-good friends and laughter
-lovely bluegrass fall days and gorgeous leaves
-delightful Christmas music to boost the spirit
What are you thankful for? How will you celebrate tomorrow?
image by dthoskins
Today marks one week until one of our fave holiday gatherings—Thanksgiving! These are a few of our favorite things about this festive holiday:
- You can’t beat this delicious stuffing recipe—a wonderful New England nod!
- We love this holiday table setting with a beautiful, muted palette.
- Wondering what to wear? We love this autumn color palette.
- Looking for something fun to do with holiday company? Try a fun hike or bike ride to work off your holiday feast.
- Don’t like turkey, this is a festive alternative.
- This yummy side dish is sure to please a crowd.
- These lovely hostess gifts are winners every time.
- Delicious yorkshire puddings will go fast on your holiday table.
- Place cards are a wonderful addition to your tablescape—in our opinion, they are a must!
What are your favorite Thanksgiving traditions or must-haves?
I am a complete pecan pie addict—it is hands-down my holiday favorite! That’s why when I saw this Trisha Yearwood recipe for Pecan pie muffins, I was in. What a fun addition to a Thanksgiving holiday gathering, served as a sweet treat later in the day or a sugary hit before Black Friday shopping begins.
What you’ll need:
Nonstick cooking spray
1 cup chopped pecans
1 cup brown sugar, packed (I prefer dark brown for this recipe)
1/2 cup all-purpose flour (I used gluten-free rice flour)
2 large eggs
1 1/3 sticks butter, melted
Step by step:
1. Preheat the oven to 350 degrees. Place paper liners in 9 muffin cups and spray with nonstick cooking spray. This is very important because the muffins are impossible to remove intact when you don’t use the cupcake liners.
2. Combine the pecans, sugar and flour in a bowl. Make a well in the center of the mixture.
3. In a separate bowl, beat the eggs until foamy. I used a whisk, but you could also use an electric hand mixer. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until just combined
4. Spoon the batter into the cups, filling each almost full. They will not rise much. Bake until a toothpick comes out clean when inserted in a muffin. This was exactly 20 minutes.
These muffins were e perfect sweet addition to my brunch table. They are best when eaten at room temperature, so they are a great make-ahead dish.