Yeah, posting about this in May, not only because we always celebrate the day sometime random in Switzerland, but because you only have 5-6 months before you need to start planning Thanksgiving 2016!
Or, if you’re like me, maybe you hanker cinnamon-based desserts year round, because YUM.If there’s anything Kay should miss this summer while he’s in Singapore, it is our ice cream maker, because the ice cream coming out of this machine is mouthwatering. This cinnamon ice cream recipe from Epicurious is pretty epic.I don’t make too many ice creams with eggs yet, but I really should, because they make the most wonderful, creamy texture in ice cream. This really seemed like a proper ice cream, and not some weird gluten free, lactose-free ice cream that I was making the previous summer.I also wanted to make a cranberry apple pie to bring along for dessert, as well as pecan tassies, and a pumpkin ice cream. It was a lot of dessert, even for seven people.Again, I used the The Everything Gluten-Free Baking Cookbook for the pie crust, and then I sort of winged the apple cranberry part with some normal pie recipes online.Overall, I was pretty happy how the pie crust turned out. GF pie crust kind of scares me a bit. I still haven’t made a covered pie, but I will at some point.In between making the ice cream and taking it to my friend’s house for Thanksgiving, I taste tested the cinnamon ice cream with the secret cheesecake I made for Kay. The one that I’m not allowed to share with others. 😉 It was great celebrating our ninth Thanksgiving together with these friends.They are my first friends in Switzerland from my rotary house times, and Kay is already a little sad that he will miss 2016’s Thanksgiving because he’ll be in Singapore.We age like fine wine together. 🙂Good times are always had with this crew.Maybe 2016 will be the year for the covered GF apple pie? Or a new attempt at pumpkin pie without my precious Libby’s pumpkin puree? Only time will tell.