For now we prepare for the chaos that is Christmas in Wisconsin with our families. Looking forward to it, especially the trip’s first stop at Iowa Family Christmas and to meeting my mom’s newly adopted horse!

Merry Christmas to all of you. May the holidays overflow with wonderful times, happy thoughts, tasty food and much love.

Not so here. This Thanksgiving marks the beginning of our house move. Or, it should be the beginning, but those thoughtful county inspectors felt we needed more time to bid farewell to the rental.

Meanwhile, we’ve no smoker for our traditional bird and, even if we did, no one in town to share with.

That’s why we are so thankful for dear friends extending an invitation to supper tomorrow. All we have to do is take a drive, offer gifts of wine and marinated olives, sit down and enjoy the cooking of others.

Here’s to a happy Thanksgiving. To all of you. To all our families. To my most caring and adoring husband. I hope it is a holiday filled with delicious food and drink, and connecting with those you love.

This post is to remind us that our house is almost done.

And to let you in.

Appliances this week. Walk-through and closing not far behind. Thanksgiving weekend?

I wonder what will be the first thing we make in our new kitchen…

Sure I enjoy receiving gifts, but it really is the giving that gets me going.

The constant in all that giving is the promise of something homemade. And edible. Homemade foods, especially with an eye on nutrition, allow us to eat and feel well. These foods also taste better.

Over the years it’s been dark chocolate bark, roasted and spiced nuts, Marranitos, hand-ground spice blends, butternut squash spätzle, infused salts and sugars, biscotti, coconut macaroons — and granola.

I’m not embarrassed or sorry to say that granola has had several cameos. At least a half dozen over the years. There are just so many ways to interpret. Varying grains. New sweeteners. Nuts and seeds. Unusual spices. The possibilities are endless, and always delicious.

But don’t feel compelled to follow as is. Think of this as a template. Aim for similar proportions and make it yours. Maybe you prefer pumpkin butter to coconut, or cardamom instead of cinnamon. Substitute pecans or hazelnuts for walnuts. Change the sweetener to suit your needs. Use currants or citrus peel instead of mango. Throw in almonds and substitute dried fruit with dark chocolate chunks!

It’s got character. It’s got ingredients that make you feel good. It’s got gift written all over it.

Nutty Coconut Blackstrap Granola [makes about 5 cups]

Printable recipe

Granola can be made several weeks in advance of the holidays if stored correctly. Keep it in a completely airtight container to ensure crispness. Just before gifting, spoon into pretty jars or cellophane bags and tie up with ribbon.

Dry Mix:

3 c old-fashioned oats (not instant)

1/2 c millet

1 c raw walnuts, roughly chopped

1/4 c raw pepitas (pumpkin seeds)

1/4 c raw sunflower seeds

1/4 c whole flax seeds

2 T sesame seeds

1 t cinnamon

+ + +

Dressing:

3 T coconut butter (try pumpkin butter, apple butter or applesauce)

4 T blackstrap molasses

1 t pure vanilla extract

1/4 c honey or brown rice syrup

+ + +

Embellishments:

mango (pictured), dates (added but not pictured), black or golden raisins, currants, cranberries, blueberries, dark chocolate chunks, or any other dried fruit/nuts

Combine the dressing ingredients in a small pan, and stir over medium heat until homogeneous. Preheat the oven to 300º F.

Meanwhile, combine the dry ingredients in a large bowl. Pour the dressing mixture over and toss to evenly combine. Spread the mixture onto a large ungreased jelly roll pan and smooth into an even layer. If you like, sprinkle up to 1/2 t kosher salt over top. Bake on the middle rack 30-40 minutes, stirring occasionally, until golden.

Remove granola from oven and cool on the sheet. It may seem soft at first, but will harden as it cools.

Once completely cool, transfer granola to a tightly-sealing jar. Add any of the optional mix-ins now; toss to combine. Store at room temperature (or in the refrigerator for longer keeping) for freshness and crunch, up to 1 month.

Adapted from Full Measure of Happiness

Clutching coffees we ducked into Two Fat Cats Bakery. Our second visit in two days.

Two Fat Cats is a baker’s bakery, where mixing, assembling and from-scratch baking happens right before your eyes. Part of its cozy charm is that the one-room establishment is tucked down a flight of well-worn stairs in a quaint, old building.

The array of delicious wonders and wafts of warm air and intoxicating aromas enough to blow your mind. We had eyes for whoopie pies. Again. Both times traditional chocolate with marshmallow creme.

Flash forward to now, when the cool, wet weather has given me the perfect excuse to stay home and cook. Inspired by the holiday and the usual autumn flavor combinations, I thought back to Maine and quickly began dreaming up my own seasonal whoopie pie.

Coconut-scented chestnut cream cheese swirled between subtly spiced pumpkin sponge cakes.

Pumpkin Whoopie Pies with Coconut-Chestnut Cream [makes 8 to 10 whoopie pies]

Printable recipe

squirrel bread notes: To make your own pumpkin puree, quarter a small to medium-sized baking pumpkin, remove seeds and fibers, roast in a 400° F oven until soft, and then process the pumpkin meat in a blender or food processor until smooth.

For the sponge:

1/2 c sunflower (or other neutral-flavored) oil

3/4 c light brown sugar

1/2 t vanilla extract

1 large egg, at room temperature

1/4 c + 1 1/2 T pumpkin puree, not pie filling if using canned

2 c all-purpose flour — I actually used a combination of AP, whole wheat pastry and rice flour

1/2 t baking powder

1/2 t baking soda

1/2 t salt

1 t ground cinnamon

1 t ground ginger

For the filling:

Preheat the oven to 325° F and line two baking sheets with parchment paper.

Using a hand-held whisk or stand mixer with paddle attachment, mix together the oil, sugar and vanilla until combined and light in color. Add the egg and pumpkin puree, and mix until ingredients are incorporated.

Sift together the remaining ingredients and add to the liquid mixture in two batches, mixing together thoroughly on a medium speed until batter is smooth.

Transfer batter into a piping bag or a zipper-top bag with the corner snipped off. Pipe batter onto prepared sheets in the shape of pumpkins (aim for a fat heart shape) about 2″ in diameter. The sponge will spread during cooking, so keep them 1 1/2 to 2″ apart. Place in the oven and bake 10-13 minutes, or until golden and the sponge bounces back when lightly touched. Cool 1 minute on the sheets and then transfer to a rack. Allow to cool completely before filling.

Using the hand-held whisk or stand mixer with paddle attachment, mix together the chestnut puree, cream cheese and coconut butter on a low speed until smooth. Add the powdered sugar and continue mixing on a low speed. Once all the ingredients are well-combined, increase the speed to high and beat until light and fluffy. Cover the bowl with plastic wrap and place in the refrigerator 30 to 40 minutes to set slightly.

To assemble the whoopie pies, take one sponge and spread roughly 1 tablespoon filling on to the flat side, adding a little more if needed. Place another sponge on top (flat side down) to create a sandwich. Repeat with the remaining ingredients. Serve.

Adapted from The Guardian