I made my first pumpkin pie this Thanksgiving, and I decided to go all out by making it completely from scratch, including the pie crust. I turned to Martha Stewart’s Baking Handbook, of course! I cannot endorse that book enough. It’s full of wonderful recipes, tips and techniques. It hasn’t let me down yet.

The pies turned out perfect… exactly what pumpkin pie should be. However, I thought it could use an unexpected kick. Maybe a little spiked whipped cream… or a lot if you like that sort of thing. Which, of course, I do! It was the perfect addition to the not too sweet pumpkin pie.

Homemade Spiked Whipped Cream

This is not an exact recipe. Just a guide. You will have to taste and determine how sweet and how spiked you like it.

You will need:

Heavy whipping cream
Liquor (I used orange Triple-Sec, but also love Coconut Rum or Amaretto in this.)
Sugar

Pour some heavy whipping cream into the bowl of your trusty KitchenAid Stand Mixer with the wire whisk attached. Start whisking on medium-high until soft peaks form. Turn the speed down. Now begin to add some sugar and your liquor a little at a time. You can turn the speed back up for a few seconds after each addition until you find that perfect flavor.

I tend to let mine get thicker than most because I like it like that, and it softens a bit as it sits. However, I doubt it will “sit” for very long! Use it to top your pies, ice creams and coffee. Or, just eat it by the spoonful. It’s that good!

We’ve also used it in Frozen Chocolate Chip Amaretto Whipped Cream Sandwiches in place of ice cream. Simply put some whipped cream between baked and cooled chocolate chip cookies and freeze on a baking sheet. Wrap each individually once frozen. So delicious!

How would you use spiked whipped cream?

More information on making homemade whipped cream can be found here.

Hope your Thanksgiving was full of friends, family, love, fun and good eats! Living miles and miles from our families is always sad around the holidays, but we were blessed this year to spend our Thanksgiving with many new friends and a sweet old dog named Ruby. It was a perfect day, with a perfect meal and way too many (fabulous) desserts.

Here’s to the start of the holiday season. My wish to you? May you remain in a state of peace and serenity in the midst of insanity.

XO ~ Whitney

Pictured: Homemade Pumpkin Pie with Orange Liquor Spiked Whipped Cream

I love cabbage. It’s cheap. It’s healthy. It’s versatile.

I’ve been making this recipe for months now. It’s so quick and easy. This has become one of my favorite ways to eat cabbage! Thanks, Martha Stewart Living Magazine, January 2010.

It’s such an elegant way to serve cabbage. Slice a few lemon wedges for guests to squeeze over the finished dish. Would be fabulous served with a whole roasted chicken. Maybe add another veggie side or a fresh spring salad. Yum!

You can find the recipe for Roasted Cabbage Wedges with Olive Oil and Lemon here.

The only addition I made to mine was to use McCormick’s Italian Herb Seasoning Grinder. It’s the perfect combination of seasonings for this lovely, mild vegetable.

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How will you be spending your holiday weekend? Are you making yummy food?

I’ll be spending the weekend with my family and trying out these recipes for Sunday Breakfast. Updates to follow!

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

Zucchini and Green Chili Breakfast Casserole

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Happy Easter Easter/Passover Everyone! Have a great weekend…

Piggy- Rear view RSPCA Cupcake day, originally uploaded by Sugar Pot.

How adorable are these little Piggy bottoms from Sugar Pot? Way too cute. I’m sure it was quite a bit of work as well. I’d say it was worth it!!