Peppermints and Petticoats: Pecan and Pumpkin Thanksgiving lovelieness.....

Even thought we are not in Canada anymore....we are celebrating Thanksgiving goodness. Gavyn wanted to keep up with our traditions (I think he just wanted Turkey actually) and while I wasn't really planning to do anything, I did not want to disappoint. So we bought a HUGE chicken, winged it with the stuffing....mashed up some sweet potatoes (yams for our American friends)....and creamed some spinach up....I have to say that this was the easiest holiday dinner ever. Gavyn even ate some of the veggies without gagging (he can't eat them without threatening him with some kind of medievil torture that is basically all in his head, but we have to try something, the boy lives off of protein and carbs....) but I am pretty darn sure it had to do with what I baked for dessert. Which is the only thing that I kind of planned for the meal :) all of that really means is that I had all the ingredients in the cupboard and a free hour to bake.

I managed to make two of these sweet Pecan Pies for dessert, as I am used to having a gang over for Thanksgiving. As a family tradition on my hubbies side the pecan pie is usually frozen...which I completely forgot to do, as it was a sudden and last min. decision to make. So this is the first time in many years that we have had it "thawed"....lol....and yum....I have to say. I mean I rarely would give a Pecan Pie a bad review anyways....but really...I could actually like it at room temperature :) Though because I made two pies only one was eaten....so I placed that other lovely in the icebox for another time....

Now what Thanksgiving can be complete without pumpkin....well anything??? and I wasn't that well thought out....hehehe....so while I was on my favorite addiction (Facebook) one my of dear old friends posted up what was now available on her menu for her RAW restaurant. While I am waaaay to lazy to create raw meals....they sure are pretty to look at on her site...she posted in her status that she was adding Pumpkin French Toast to her menu.....and well since I had not had brekkie yet, and was pretty sure I had everything to concoct something similar I went upstairs to see what I could do to get that yummy goodness....

So....for my PumpKin FrencH ToasT this is how the story went

1/4 cup of canned Pumpkin
3/4 cup of Fat free half and half
2 eggs whisked
1/2 teaspoon of cinnamon
1/2 teaspoon of pumpkin spice
1/2 teaspoon of vanilla extract

Then I whisked this all together and got a nice thick batch of mush :) You can adjust the spices to your taste...I just love any excuse to use pumpkin spice, I had the hardest time finding it in Canada....lol...

I would have loved to have had some big crusty bread to have soaked this into...but I had only regular Wonder Bread on hand...maybe next time?? I used about 8 slices...

and you place it is a frying pan like regular french toast....though the batter is a little thick so it may take a little longer to cook....yummy and delicious and perfect for a Fall morning...