Don’t forget: last minute Thanksgiving details

October15

If you’re living in the U.S., this week is a big week for many of us! Thanksgiving is only a couple days away, and because it is a time when many families and friends gather together to celebrate the things we’re grateful for,  we want things to be just right!  Hopefully  you’ve already got your turkey and the rest of your meal planned, but in case you’re still putting some of your Thanksgiving details together…

If you still need a great recipe for rolls, here is my family’s time- tested recipe for Crescent Rolls.

Thanksgiving Crescent Rolls

This veggie platter turkey is a pretty awesome way to keep grabby hands and growling tummies away from the rolls while finishing up dinner preparations!

Veggie Platter Turkey {Home Sweet Homebodies}

If you want to dress up your table a little more (but need something relatively simply), Here is a nifty napkin folding tutorial if you’re so inclined.

Napkin Folding- 2 ways {Home Sweet Homebodies}

Or, if you’re ready to take your tablescaping to a new level, get some inspiration from this simple, yet highly elegant layout.

Thanksgiving Tablescape {Home Sweet Homebodies}

Or this festive fall tablescape:

Festive Fall Tablescape

Here is a delicious wassail recipe that would be another great way to enjoy the flavors of fall.

The Best Homemade Wassail Recipe {Home Sweet Homebodies}

If your refrigerator is overflowing with leftover turkey on Friday, you might want to consider using it in this fabulous Turkey and Wild Rice Soup recipe.

Turkey & Wild Rice Soup

Or this to-die-for Turkey Avocado Citrus Salad!

Turkey Avocado Citrus Salad Recipe on Home Sweet Homebodies

If your pumpkin craving isn’t satisfied this weekend, I’m sure it will be if you whip up this classic, easy Pumpkin Chocolate Chip Cookie recipe.

Pumpkin Chocolate Chip Cookies

Hope you can get those last- minute Thanksgiving details worked out!  Have a blessed Thanksgiving!

Rochelle signature

PS: We’ll probably take a break for the next week or so, but feel free to follow along on Instagram as we post tablescapes and other Thanksgiving loveliness. Also, instead of posting our 4th giveaway in our month of giveaways series tomorrow, we’re going to spend the week with our families and hope you will too. The 4th giveaway will instead be live on Monday, November 30th. We will still be announcing this week’s giveaway on Tuesday afternoon- check our Facebook page to see who the winner is!

Thanksgiving Crescent Rolls

{This was originally posted in 2010, but I still have people asking me to share this recipe, so I am re-posting it and trying not to let my mouth water too much.}
I could have titled this post “The Best Rolls. Ever.”  -and it would have been true.  My childhood memories of Thanksgiving dinners at my Grandparents’ house always include hovering with my cousins over the napkin- covered baskets full of steaming, homemade, mouth- watering rolls.  True, we loved just about everything put on the table for the Thanksgiving feast… but oh, the rolls!  We could have stuffed ourselves just on those beauties alone.  After I got married, my husband and I begged my Aunt Susan for the recipe, and she so kindly shared it with me.  I have made these rolls so many times now, and they taste just like I remember.  (I think what makes them so delicious is the butter… there is a lot.  Don’t say I didn’t warn you!)  I almost feel like I am sharing a secret family recipe, but I think great food is meant to be shared, and I hope you will enjoy these rolls as much as I do!

Thanksgiving Crescent Rolls

Yield: 48 rolls

1 c. + 2 Tbsp. butter
2 c. water, divided
2 rounded Tbsp. yeast
3/4 c. sugar
2 eggs
5-6 c. flour
1 tsp. salt
1 tsp. baking powder

Melt 1 cup butter in 1 cup of boiling water.  Add 1 cup of cold water and when warm to the touch add the yeast and sugar.  Allow to sit 10-15 minutes or so until bubbly (this is called “proofing the yeast”, which ensures that the yeast is active and gives flavor to the rolls).  Then add 2 eggs, mixing well (do this in a large bowl, or your stand mixer bowl).  If you have the time, sifting the flour first will help make the rolls even more light and fluffy.  Add 5-6 cups of flour, adding the salt and baking powder between the 4th and 5th cups of flour.  For me, 6+ cups of flour is what it takes.  Mix well.  The dough should still be soft and sticky.  Let rise double in bowl while covered with a clean, non- fuzzy dishtowel (about 2 hours).  You can speed up the process a bit by placing the bowl in a warm area, e.g. preheating the oven for about 3 minutes, then turning the heat completely off, and placing the dough in the oven to rise.  Punch the dough down and divide into thirds.  Roll each dough ball into a circle (about 14 inches in diameter) and cut into 16 wedges with a knife or pizza cutter.  Roll each wedge up from the fat end towards the middle of the circle.  Set on cookie sheets, cover with dishtowel, and let rise again, 1- 1 1/2 hours (or you may freeze the dough at this point).  Optional: Melt the remaining butter and use a pastry brush to top each roll with a little butter.  Bake rolls at 400* F for 9-10 minutes.
Variations: Use this dough to make orange rolls or cinnamon rolls by adding 2 tsp. vanilla extract with the eggs.  Roll the dough into 2 rectangles, butter the dough and sprinkle with (a lot of) sugar & grated orange peel, or brown sugar and cinnamon.  Roll the dough into a log shape and use a piece of long thread or dental floss to cut the dough in 1 inch intervals by sliding the floss under the log, then crisscrossing the ends and pulling tight, all the way through the dough.  Arrange circle slices on baking sheet, let rise, and bake as directed above.
Enjoy!
My additions in italics.

I look forward to baking these rolls next week.  They are definitely one of my favorite parts of the meal (foodwise of course).  I can hardly wait!  I would love to know if you try them out, and I will do my best to answer any questions you may have (with the understanding of course that I am no culinary master)- just leave a comment or shoot me an email.

What is your favorite part of Thanksgiving dinner?

A Perfect Cold Weather Beverage- Wassail

The Best Homemade Wassail Recipe {Home Sweet Homebodies}

Every autumn, I start getting excited about making cocoa, hot apple cider, and especially wassail.  It smells heavenly, and I’m sure that if you could make an elixir containing all the joy, excitement, and coziness of the holidays it would taste exactly like wassail.

Homemade Wassail for One {Home Sweet Homebodies}

Sometimes my husband and I like to just make it a cup at a time and heat it in the microwave for a cozy evening in, but the honest-to-goodness best way to enjoy it is to simmer it slowly on your stove-top or in a crockpot and savor the smell and perfectly blended flavors.  I will share my recipe for both ways so you can enjoy it any way you want, though.

Wassail for One:
Pour your cup about 3/4 of the way full with apple juice, then fill the rest with orange juice.  Add a squirt of lemon juice (optional). Add 1/8 tsp. cinnamon, and a pinch each of ground cloves, nutmeg and ginger (optional).
Microwave on high for about a minute and a half, and let it sit for a few minutes before drinking.  Feel free to strain off
the floating spices or drink it in all its delicious glory!

Homemade Wassail for a Crowd {Home Sweet Homebodies}

Wassail for a Crowd
{Home Sweet Homebodies}

2 quarts apple juice or apple cider- “no sugar added” juice is best in my opinion, but use whatever you have!
2 1/2 c. orange juice
1 Tbsp. lemon juice
2 tsp. ground cinnamon
12-14 whole cloves
1/8 tsp. ground nutmeg
pinch of ground ginger

Heat everything in the crock-pot on low heat for 3-6 hours.  It is ready after it is piping hot and the spices (besides the cloves) are mostly incorporated into the wassail and no longer floating- you may need to stir it a couple of times.  Your home will smell heavenly!  If you are in more of a hurry you can also heat it on the stove-top over medium heat for maybe 5-10 minutes and then turn it down to low heat!  If you leave it on higher heat on the stove-top it will thicken and eventually caramelize- good for syrup but not so good for drinking.  (Don’t worry if it does thicken a bit, just take it off the heat and let it cool down for a while- maybe even add a little bit of water- and it will thin mostly back down.)

Homemade Wassail Recipe {Home Sweet Homebodies}

Mmmm!

I hope you are all finding joy this holiday season!

Homemade Wassail {Home Sweet Homebodies}

PS: For anyone who is new to Home Sweet Homebodies since last year, check out my recipe for the best Thanksgiving Crescent Rolls ever, or get some ideas to dress up the holiday table with my post on napkin folding.  Happy Thanksgiving!

Thanksgiving Crescent Rolls

I could have titled this post “The Best Rolls. Ever.”  -and it would have been true.  My childhood memories of Thanksgiving dinners at my Grandparents’ house always include hovering with my cousins over the napkin- covered baskets full of steaming, homemade, mouth- watering rolls.  True, we loved just about everything put on the table for the Thanksgiving feast… but oh, the rolls!  We could have stuffed ourselves just on those beauties alone.  After I got married, my husband and I begged my Aunt Susan for the recipe, and she so kindly shared it with me.  I have made these rolls so many times now, and they taste just like I remember.  (I think what makes them so delicious is the butter… there is a lot.  Don’t say I didn’t warn you!)  I almost feel like I am sharing a secret family recipe, but I think great food is meant to be shared, and I hope you will enjoy these rolls as much as I do!

Thanksgiving Crescent Rolls

Yield: 48 rolls

1 c. + 2 Tbsp. butter
2 c. water, divided
2 rounded Tbsp. yeast
3/4 c. sugar
2 eggs
5-6 c. flour
1 tsp. salt
1 tsp. baking powder

Melt 1 cup butter in 1 cup of boiling water.  Add 1 cup of cold water and when warm to the touch add the yeast and sugar.  Allow to sit 10-15 minutes or so until bubbly (this is called “proofing the yeast”, which ensures that the yeast is active and gives flavor to the rolls).  Then add 2 eggs, mixing well (do this in a large bowl, or your stand mixer bowl).  If you have the time, sifting the flour first will help make the rolls even more light and fluffy.  Add 5-6 cups of flour, adding the salt and baking powder between the 4th and 5th cups of flour.  For me, 6+ cups of flour is what it takes.  Mix well.  The dough should still be soft and sticky.  Let rise double in bowl while covered with a clean, non- fuzzy dishtowel (about 2 hours).  You can speed up the process a bit by placing the bowl in a warm area, e.g. preheating the oven for about 3 minutes, then turning the heat completely off, and placing the dough in the oven to rise.  Punch the dough down and divide into thirds.  Roll each dough ball into a circle (about 14 inches in diameter) and cut into 16 wedges with a knife or pizza cutter.  Roll each wedge up from the fat end towards the middle of the circle.  Set on cookie sheets, cover with dishtowel, and let rise again, 1- 1 1/2 hours (or you may freeze the dough at this point).  Optional: Melt the remaining butter and use a pastry brush to top each roll with a little butter.  Bake rolls at 400* F for 9-10 minutes.
Variations: Use this dough to make orange rolls or cinnamon rolls by adding 2 tsp. vanilla extract with the eggs.  Roll the dough into 2 rectangles, butter the dough and sprinkle with (a lot of) sugar & orange peel, or brown sugar and cinnamon.  Roll the dough into a log shape and use a piece of long thread or dental floss to cut the dough in 1 inch intervals by sliding the floss under the log, then crisscrossing the ends and pulling tight, all the way through the dough.  Arrange circle slices on baking sheet, let rise, and bake as directed above.
Enjoy!
My additions in italics.

I look forward to baking these rolls next week.  They are definitely one of my favorite parts of the meal (foodwise of course).  I can hardly wait!  I would love to know if you try them out, and I will do my best to answer any questions you may have (with the understanding of course that I am no culinary master)- just leave a comment or shoot me an email.

What is your favorite part of Thanksgiving dinner?