Thanksgiving Leftovers Pie

With your Thanksgiving leftovers, you don’t just have to settle for a plain turkey sandwich anymore — you can transform them into a delicious Thanksgiving Leftovers Pie! If you love Thanksgiving dinner, just imagine it wrapped in buttery pastry.

The Best Way to Reuse Thanksgiving Leftovers

This pie recipe is the perfect way to give your leftovers a second life. With layers of ham, turkey, stuffing, mash, and glued together with gravy and cranberry sauce, it’s a whole new meal for your family to enjoy. If you have had your fill of turkey and all the trimmings and don’t feel like eating it straight away then simply assemble and pop the unbaked pie in the freezer for a later date.

How Do I Make A Savory Pie Crust?

Have you made my sweet Pie Crust? Ok well, it’s the same method but without sugar — here’s my Savory Pie Crust recipe. This recipe is what we would call ‘short’ in the baking world. Meaning it has lots of butter (almost 1/2 butter to flour) which makes for a very flaky, delicious dough. It’s really a beautiful dough to work with and it freezes really well so you can have some ready to go in the freezer.

What Can I Add To A Thanksgiving Leftovers Pie?

This is the kind of recipe that lets you have flexibility and be creative. If you wanted to use up your leftover peas and carrots you could do that and make almost like a turkey pot pie. The same goes if you want to leave out anything that I used, like the mash or ham. There is really no wrong way to make this recipe.

Thanksgiving Leftovers Pie, sliced, showing all the different layers.

How do I Store Thanksgiving Leftovers Pie?

Store your Thanksgiving Leftovers Pie covered well in the fridge. To reheat it, cover well and then bake it in the oven at 350°F/180°C for 20-25 minutes or microwave on high for 3-5 minutes depending upon how much you have left.

How Long Does Thanksgiving Leftovers Pie last?

It will last in the fridge for up to 4 days but also it can be frozen (unbaked or baked) for up to 4 weeks.

Tip and Tricks to Making Thanksgiving Leftovers Pie:

  1. You can use Homemade Savory Pie crust or good quality store-bought
  2. Get creative and add any leftovers into your Thanksgiving Pie, like cooked carrots or peas
  3. Assemble your pie the day before and bake it off fresh the next day
  4. Unbaked or fully baked pies will freeze really well for up to 4 weeks
  5. Make individual pies rather than one big pie

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Thanksgiving Leftovers Pie Recipe

My Thanksgiving Leftovers Pie recipe takes everything you loved (and have leftover) from Thanksgiving and puts it into a delicious pie for your next meal.

  • 1 recipe savory pie crust
  • 3-4 slices roast turkey
  • 3-4 slices cooked ham
  • 2 cups (6oz/170g) gravy
  • 2 cups (6oz/170g) mashed potatoes
  • 2 cups (6oz/170g) stuffing
  • 1 cup (6oz/170g) cranberry sauce
  1. Butter a 9-inch pie pan or casserole dish. Set aside.

  2. Divide your pie crust into 2/3 and 1/3 pieces. The larger piece of pastry is for the base and the smaller for the top.

  3. On a floured surface, roll out the larger piece of pastry a little less than 1/4 inch thick.

  4. Carefully lay your pastry into the buttered pan leaving some extra pastry hanging over the edges in case your dough shrinks.

  5. Roll out the smaller piece of pastry to the same thickness and set aside.

  6. Building your Thanksgiving Leftovers Pie: In the base lay some ham and turkey. Follow that with a 1/2 the gravy to keep the meat moist.

  7. Next add a layer of mashed potatoes, stuffing, and of course, the rest of the gravy. You can tell by now that this is going to be a big pie!

  8. Finsh the pie with non other than a nice thick layer of cranberry sauce.

  9. Glaze the rim of the pie and carefully lay on the final piece of pastry, sealing and crimping the edges. Egg wash the top and make some slits for steam to escape. Chill the whole pie while the oven pre-heats.

  10. Bake the pie at 375°F (190°C) for roughly 45-55 minutes or until the pastry is a lovely golden brown.

  11. Allow cooling for 30 minutes once it comes out of the oven and then serve. Store remaining pie covered in the fridge for up to 4 days. This pie will also freeze well.

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Cookies and Cream Cake

Cookies and cake deliciousness.

I rarely make cakes.  My rationale behind not baking many cakes comes down to the fact that cupcakes are easier and people at work are more likely to grab a single serve dessert than slice into a cake.  Believe it or not, we try not to keep too many desserts in the house and have a house rule of only eating dessert on the weekend (unless it is a special occasion).  Therefore cake does not easily fit into my normal baking routine.  This cake should be and was  the exception as it is incredibly delicious!  My sweet son had a birthday recently and we broke the rules and had dessert with all our neighbors on a weeknight to celebrate.  My son loves chocolate so I knew the frosting had to be chocolate.  We had Funfetti cupcakes for his birthday  (recipe to be posted in the next couple weeks) and I wanted to do something different and had a feeling he would love a cake filled with Oreos.  I was right.  This cake is 4 layers of Vanilla Cookies and Cream Cake with Cookies and Cream Frosting between each layer and then coated in deliciously rich Chocolate Buttercream.  We did not have a single slice left over!

Cookies and Cream Cake
recipe by Baked Perfection
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
2 cups chopped Oreos
Preheat oven to 350 degrees Fahrenheit.  Grease and flour two 8 inch round cake pans. 
In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Gently fold in the Oreos.   Divide batter evenly between two prepared pans.  Bake  for 25 – 30 minutes or until a toothpick inserted near the center comes out clean.   Cool completely before removing from pan.
Cookies and Cream Frosting
recipe from Baked Perfection
1 stick unsalted butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar
12 Oreo cookies, finely chopped
1 teaspoon pure vanilla extract
pinch of salt
Beat butter and cream cheese with until fluffy, 2 to 3 minutes. Slowly add sugar, 1 cup at a time. Add salt and vanilla; mix until smooth. Place Oreo cookies in a fine strainer to remove any small particles. Gently stir Oreos into the frosting, careful to not over stir. 
Chocolate Buttercream
recipe from Baked Perfection

1 cup butter, softened
5 cups confectioner’s sugar
2/3 cup  cocoa powder
1 teaspoon vanilla extract
1/3 cup heavy cream (or milk)
generous pinch of salt 
Cream the butter on medium speed until it is very light in texture, add salt and vanilla.  Slowly add the cocoa powder.  Add the confectioner’s sugar alternating with the cream until the sugar and butter are blended and you reach the desired consistency.  Adjust the amount of cream as needed.
To assemble cake, use a serrated knife to cut each cake into two layers.  Place first layer of cake on cake board, with cut side up and add 1/3 of the Cookies and Cream Frosting. Add second cake layer with cut side down and add addition 1/3 of the Cookies and Cream Frosting.  Add third cake layer with cut side up and top with last of Cookies and Cream Frosting.  Top with last layer of cake, cut side down.  Frost with thin layer of Chocolate Buttercream (known as crumb coat), and place in the fridge for 10-15 minutes.  Frost chilled cake with remaining Chocolate Buttercream.

25+ Amazing Gift Ideas for Bakers

Whatever your budget, this kitchen gift guide will help you find the perfect gift for the baker in your life! Whether you’re going big or just looking for something small and simple, check out my 25+ Amazing Gift Ideas for Cooks. These appliances, pans, and gadgets will make life easier in the kitchen for your loved ones this year.

Kitchen Gift Guide - Recommendations for cooking/baking appliances and tools by Barbara Bakes

Whether you’re looking for ideas to put on your wishlist or looking for gifts for someone who loves cooking and baking, my kitchen gift guide has all of my kitchen favorites. These high-quality (but not necessarily high-priced) items will be perfect under your tree this year. 

While I love snagging great Black Friday deals, I hate the crazy crowds. I end up doing most of my shopping online, and I love having the gifts appear on my doorstep. Therefore, I’ve included links to my very favorite things in my kitchen so you can make your shopping easier this year. 


The post 25+ Amazing Gift Ideas for Bakers appeared first on Barbara Bakes™.

Baking Blonde’s Thin and Chewy Chocolate Chip Cookies

December 1612 002
Wow, hey readers, if there are any of you left. Last I posted a recipe was this past summer. A good one, but not good enough to get you through months of nothing I am sure.
Well, it seems life gets in the way sometimes. I will save you the long story and get right to the recipe.
I made this recipe up myself and am pleasantly surprised I like these as much as I do.  I wanted a chewy and buttery chocolate chip cookie and am surprised I enjoy the taste so much since I prefer my cookies to be a bitter thicker. Maybe next time I will try and increase the flour measurement below by a 1/4 cup and maybe add a 1/4 tsp of baking powder to my next batch for those wanting to change it up before I do.  I am posting this recipe as I made them as I  think these are a great tasting cookie and my Taste Tester actually loved them.  He informed me that he actually prefers flat chewy cookies. Who December 1612 003knew after 3 years together I would not even know he cookie preferences?
These cookies, while flat, have a nice buttery taste to them that more than satisfies my cookie craving. I decided to make these festive by adding some Holiday chips and some dark chocolate disks I had on hand but any chips will do. These were so good right out of the oven but still taste great after cooling so I am looking forward to tweaking the recipe as mentioned above to see if I can improve on these already delicious cookies. The cornstarch in the recipe helps to keep them soft and chewy so long as you don’t over-bake them.
I do want to point out that the ingredients are a bit different than some other cookies I have made as I start this recipe with cold butter (yep, you read that correct, COLD butter) right out of the fridge. I chopped it up and whipped it good with the sugars which actually beats air into the dough, which, should in theory produce a bit thicker and chewier cookie. That, along with the cornstarch should create a thicker and chewy cookie than what I got but I was not disappointed too much after I tasted them. Mine were chewy but failed to be thick due to not enough flour so I look forward to making these again soon but with my tweaks, hopefully creating the cookie I was originally trying to make.
I rate these cookies an 8.5
Baking Blonde’s Thin and Chewy Chocolate Chip Cookies
1 stick butter cut into 1/2 inch chunks (right from the fridge)
1 cup brown sugar
1/2 cup sugar
1 egg
1 tsp Vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 TBS cornstarch
1 cup chips (i used 1 cup Holiday chips and 1/2 cup Nestle’s Dark Chocolate)
Preheat oven to 350 degrees.
Cut butter into 1/2 inch chunks. In a medium bowl, cream together the butter and sugars until smooth (about 2-4 minutes) until creamy (the dough will start to stick together after a while as the butter blends with the sugars, beat until this happens.
Add egg and vanilla and mix to combine. Mix in the flour, baking soda, salt and cornstarch and mix until the dough comes together.
Chill for 10 minutes or longer (cover so the dough does not dry out)
Scoop out the dough using cookie scoop or Tablespoon onto parchment lined baking sheet (so they don’t stick)
Bake for 8-10 minutes until golden and set.
Cool and enjoy (or eat warm)

Candied Almond and hot chocolate

Hi everyone; I hope you all are doing fine.The holiday season is around the corner and I love sharing some of my favorites sweet treats to make during the holiday seasons. My favorite to make each holiday season is Candied Vanilla Almonds.These candied almonds are so crunchy and delicious.These candied almonds are a bit different […]

The post Candied Almond and hot chocolate appeared first on Passion 4 baking :::GET INSPIRED:::.

Join Me at “The Sweet Spot” Food Event Thurs. 11/5, 6:30 pm


Food, Wine, Treats (including GF ones from me!), + Book Signing by Several Authors (including me)
The Sweet Spot: A Benefit for The Culinary Trust Food Writing Program Launch
The Cloud Room, 1424 11th Avenue, Seattle, WA 98122, on 4th floor of Chophouse Row
Thursday, November 5, 2015
Networking begins at 6:30 pm, program starts around 7 pm and goes to 9:30pm
Tickets: $39
Join us for “The Sweet Spot” in Seattle on November 5 for an evening of delicious food and food-focused entertainment to celebrate and benefit The Culinary Trust’s new Food Writing Program.

“The Sweet Spot” will offer delicious desserts as well as heavy hors d’oeuvres, wine and cocktails, and feature a talk by Joe Whinney, founder of Theo Chocolate, on how third-world issues affect first-world food. We’re also excited to present short readings by dynamic Seattle-based food writers, a silent auction focused on culinary treats, AND a special viewing of select food film shorts from the international Devour! Food Film Fest 2015.
EXCITING BONUS!: each admission ticket also serves as a raffle ticket for a limited edition signed print of an original painting by Chef Jacques Pepin!

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San Francisco/Bay Area Events: Sat 11/7 + Sun 11/8

Zest Bakery logoOmnivore logo

Gluten-Free Wish List: Book Signing (free)
Zest Bakery and Coffeehouse
1224 Arroyo Ave, San Carlos, CA 94070
Saturday, November 7, 2015
11:30-1:30 (drop in and chat with me)
I will have books for purchase (and I will sign them!)

Gluten-Free Baking Talk and Book Signing (free)
Omnivore Books
3885a Cesar Chavez Street • San Francisco, CA 94131
Sunday, November 8, 2015
3:00 to 4:00pm
Join me for a talk my new cookbook (Gluten-Free Wish List) as well as sample Baked Doughnuts from the book!

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