Can you believe Thanksgiving is right around the corner? How are you feeling as the holidays approach? Are there traditions that you are looking forward to? Are there any traditions that you are dreading? Since the loss of my mother the holidays have always brought on sad emotions for me. One way I have gotten support with my grief is with She Climbs Mountains, a non-profit whose mission is to provide support, community, and encouragement to women who have experienced the loss of their mother. Last year She Climbs Mountains, organized the creation of a digital holiday cookbook for its members. Each member shared a recipe that had special meaning to her and provided a story related to her mother. This opportunity gave me a chance at healing and for that I am grateful. Below is my submission to the cookbook followed by the recipe. I hope you enjoy it.
The recipe I share is a dessert I made for Thanksgiving in 2008. This was the year my husband and I moved into our new house, and I hosted Thanksgiving. My mom passed away in 1992 and for many years I struggled to find joy in Thanksgiving. Prior to my marriage, I tried to carry the torch for my immediate family and attempted to recreate things my mother had made, but they never quite turned out. One year the turkey took 8 hours because I failed to move the oven temperature past pre-heat. I don’t remember what year that was, but I know substantial tears were shed. Another year I attempted to make a macaroni salad. I added way too much mustard as the color just didn’t seem right. Oh, did I mention it was a box salad that she made often in the 1980s?
Nervous to host this important holiday I knew I needed help and I came across Real Simple magazine’s Thanksgiving issue. The issue outlined recipes for the entire meal and a timeline to follow. It was my guide to cooking. I successfully made all the menu items myself and my confidence put all my failed attempts away. The meal was wonderful, and that four-page spread in Real Simple has been my guide every year since. I share this recipe as it makes me smile for my own traditions. It is a unique spin on Pumpkin Pie, not to mention it taste fabulous.
What new tradition are you going to start this year? Is there a particular spin on a recipe that you have been wanting to try? Maybe this is the year to try it and you might be amazed at the new joy you find.
Can you believe Thanksgiving is right around the corner? How are you feeling as the holidays approach? Are there traditions that you are looking forward to? Are there any traditions that you are dreading? Since the loss of my mother the holidays have always brought on sad emotions for me. One way I have gotten support with my grief is with She Climbs Mountains, a non-profit whose mission is to provide support, community, and encouragement to women who have experienced the loss of their mother. Last year She Climbs Mountains, organized the creation of a digital holiday cookbook for its members. Each member shared a recipe that had special meaning to her and provided a story related to her mother. This opportunity gave me a chance at healing and for that I am grateful. Below is my submission to the cookbook followed by the recipe. I hope you enjoy it.
The recipe I share is a dessert I made for Thanksgiving in 2008. This was the year my husband and I moved into our new house, and I hosted Thanksgiving. My mom passed away in 1992 and for many years I struggled to find joy in Thanksgiving. Prior to my marriage, I tried to carry the torch for my immediate family and attempted to recreate things my mother had made, but they never quite turned out. One year the turkey took 8 hours because I failed to move the oven temperature past pre-heat. I don’t remember what year that was, but I know substantial tears were shed. Another year I attempted to make a macaroni salad. I added way too much mustard as the color just didn’t seem right. Oh, did I mention it was a box salad that she made often in the 1980s?
Nervous to host this important holiday I knew I needed help and I came across Real Simple magazine’s Thanksgiving issue. The issue outlined recipes for the entire meal and a timeline to follow. It was my guide to cooking. I successfully made all the menu items myself and my confidence put all my failed attempts away. The meal was wonderful, and that four-page spread in Real Simple has been my guide every year since. I share this recipe as it makes me smile for my own traditions. It is a unique spin on Pumpkin Pie, not to mention it taste fabulous.
What new tradition are you going to start this year? Is there a particular spin on a recipe that you have been wanting to try? Maybe this is the year to try it and you might be amazed at the new joy you find.
This brings me to today’s Star Stunning realizations:
- Find your tribe. Immediate friends and family want the best for you, but they may not be able to fully grasp the experiences in your life or provide the support you need. Look for support groups of common interest of which you can vulnerably tell your story. The first time you join the group may be scary, but you can guarantee there is someone else in the group who had that same feeling once upon a time and they will welcome you. What group have you been thinking to explore?
- Break the cycle and try new things. Family traditions are great and if they are working for you stick with it, but if a tradition brings more anxiety than joy give something new a try. What would bring you the most joy this Thanksgiving?
- A guidebook can do wonders. Thirteen years ago, I turned to a magazine I trusted and enjoyed. Now you can find a guide to almost anything you want to do, from YouTube, to a Podcast, to Blogs the free resources are endless through a simple web browser search. What do you want to try?
A Star Stunning Pumpkin Cheesecake
Equipment
- 9-inch springform pan
Ingredients
For The Crust
- 2 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1/2 cup unsalted butter melted
For the Filling
- 1/4 oz unflavored gelatin
- 8 oz cream cheese at room temperature
- 15 oz pumpkin puree
- 1 cup sour cream
- 3/4 cup granulated sugar
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
Instructions
For The Crust
- Heat oven to 400 degrees F.
- In a medium bowl, combine the graham cracker crumbs, sugar, and butter.
- Transfer to a 9-inch springform pan. Using a straight-sided dry measuring cup, press the mixture into the bottom and 2 inches up the sides of the pan.
- Bake until set, 8 to 10 minutes. Let cool.
For The Filling
- Sprinkle the gelatin over 1/4 cup boiling water. Let stand, stirring occasionally, until dissolved, about 5 minutes.
- Using an electric mixer, beat cream cheese until smooth.
- Mix in the pumpkin, sour cream, sugar, pumpkin pie spice, and vanilla.
- Mix in the gelatin mixture until incorporated.
- Pour the mixture into the crust and refrigerate, covered, until firm, at least 2 hours and up to 2 days.
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