Turkey Cheese Balls for Thanksgiving Dinner—Only 5 Ingredients, Totally Make-Ahead!

Thanksgiving is a little over a week away—how did that happen!? What are your plans this year: Are you hosting? Spending it with friends? Going out to a restaurant? I'd love to know! 

5-Ingredient Easy Blue Cheese Gougeres—My Latest On Freutcake!

If you stop by Leah Bergman's blog—Freutcake!— this morning, you'll find my super-easy recipe for these Blue Cheese Gougeres. I love to adopt a "cocktail party" mindset even when I'm hosting a big dinner, like Thanksgiving, especially during the first few hours guests are over...

Sneak Peek: 5-Ingredient Blue Cheese Gougeres for Freutcake!

Hi there, lovely friends! It's disgusting here in Brooklyn today—truly icky!—so I figured I'd share a quick video to get you hungry/excited for my next post with Freutcake. (You guys video-bindge when it's raining out, too, right!?)

Any-whoo! Take a look, then keep an eye out for the link on Leah's Facebook page or just sit tight and I'll share the recipe with you shortly xo PS. Can I just say, I'm loving working with Leah. So inspiring! If you're not a Freutcake-fan already, add it to your daily reads. Trust me! #teamfreutcake

(Song "Et Moi, Et Toi, Et Soie" by Cléo)

New Favorite Recipe: Martha Stewart's No-Knead Dinner Rolls!

ewf
How comfortable are you with yeast-raised recipes? I'll be completely honest, I still panic. Even though I've done it hundreds of times, I always end up Google Image-ing "What should foamy yeast look like?" just to be sure it's okay. What a boob.

Martha Stewart's No-Knead Roll recipe has finally boosted my confidence, though! The procedure is surprisingly streamline (just let the dough rise in the fridge overnight, then for 45 minutes in a warm place right before baking) and the rolls turn out super buttery and delicious. If you're looking for an easy homemade dinner roll recipe, this is it...


MARTHA STEWART'S NO-KNEAD ROLLS
MAKES: 12

• 3 tablespoons granulated sugar
• 1 cup warm water (110˚ to 115˚)
• 2 1/4 teaspoons active dry yeast (one 1/4-ounce packet)
• 3 cups all-purpose flour (spooned and leveled), divided
• 1 1/2 teaspoons fine salt
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled, plus more for brushing
• Cooking spray
• Coarse salt
• 
  
• 1. In a large bowl, combine sugar and water. Sprinkle yeast on top and let sit until foamy, 5 minutes. Add 1 cup flour and, using a mixer, beat on medium until smooth, 2 minutes. Add fine salt, egg, and butter and beat until combined. Add remaining 2 cups flour and, with a wooden spoon, mix until just combined. Lightly coat a large bowl with cooking spray. Transfer dough to bowl, lightly coat with cooking spray, and loosely cover with plastic wrap. Refrigerate overnight (or up to 2 days). Dough will double in size.
  2. Divide into 27 equal pieces (1 ounce each). Lightly coat 9 standard muffin cups and your hands with cooking spray. Roll each dough piece into a smooth ball and place 3 balls in each cup. Liberally coat with cooking spray and loosely cover with plastic wrap. Let rise in a warm, draft-free place until doubled, 45 to 90 minutes.
  3. Preheat oven to 375 degrees. Bake rolls until puffed and deep golden, 15 to 20 minutes. Brush with melted butter and sprinkle with coarse salt; serve warm.

Last Minute Thanksgiving Snack: Cranberry Sauce Fruit Pate!

Here's an easy Thanksgiving snack idea, turn canned jellied cranberry sauce into sparkly fruit pâté in about 2 minutes. It's pretty darn cool, huh? Popped into my head this past summer. Here's how you do it...

CRANBERRY SAUCE FRUIT PÂTÉ

SERVES: 12

1 can jellied cranberry sauce

1 cup sugar

1. Remove the cranberry sauce from the can as 1 whole log; slice into 1/2-inch-thick rounds. Transfer the rounds to a paper towel–lined baking sheet and refrigerate until slightly dryer, about 30 minutes.

2. Transfer the rounds to a cutting board and pat dry. Slice into squares (or stamp out shapes using small cookie cutters).

3. Roll in the sugar to coat an transfer to a platter. Serve immediately.