When I was pregnant with my son, my mom's health problems had gotten worse. She even moved in to our apartment building so it would be easier to help her.
I must admit, it was wonderful having her in the same building, even if the reason was not ideal. It certainly made helping her easier and it was nice that she could see the baby whenever she wanted. Not going to lie, in house sitter was a bonus!
She had been encouraging us for some time to get our son baptized. Not that he was not going to be baptized, but I was feeling overwhelmed and there just did not seem to be a rush. At least until it was decided my mom was going to need surgery and she insisted that we have it done so she could be a part of the ceremony. Her surgery was scheduled for the day before Thanksgiving. The. day. before. Thanksgiving.
Since Thanksgiving day was going to be stressful enough we decided to have Corey baptized the Sunday before Thanksgiving and after the ceremony, have our Thanksgiving dinner with all the bells and whistles.
I spent all of Saturday cooking and cleaning to finally lay down around 2:00 AM to be woken - five minutes later to a screaming, feverish infant who we had to take to the emergency room. We spent SEVEN hours in that emergency room and got home with just enough time for a quick shower and change before going to the church for his baptism. But, you know, whatever - still a HUGE success. It was, by far, one of my favorite Thanksgivings to this day.
It was, also, the first time that I ever made tiramisu and the last time, until this year.
What does any of this have to do with anything this fine day of Thanksgiving?
Absolutely nothing!
But, I made
Super-Simple Pumpkin Tiramisu and want to share the recipe.
Super-Simple Pumpkin Tiramisu
1 1/2 cups chilled whipping cream
3/4 cup sugar
1 (8-ounce) container mascarpone cheese
1 (15-ounce) can pure pumpkin
3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
2 (3-ounce) packages halved ladyfingers
1/4 cup rum (Captain Morgan is best)
2 ounces crushed amaretti cookies
Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.
Line bottom of 9-inch-diameter spring-form pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.
Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.
To un-mold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.
Writing Prompts:
1.) Share a Thanksgiving recipe you will be cooking up this week.
