Some Thanksgiving Fun To Do in Chicago!
Join your hosts Paul Konrad and Robin Baumgarten for 3 hours of exciting, family-friendly entertainment featuring the nation’s best marching bands, giant balloons, exciting performances, and more at the 80th McDonald’s® Thanksgiving Parade.
American Idol’s Haley Reinhart to appear in this year’s parade! For more information on the 2013 Parade please
How about Trotting off that extra slice of turkey at the Annual Grant Park Turkey Trot!Come run or walk a 5k the Saturday just after Thanksgiving at Chicago’s famous Grant Park. Work off your thanksgiving feast with family and friends and don’t forget to bring the little ones for the Free Kid’s Dash. All 5k participants receive a long sleeve souvenir shirt. This exciting 5k course starting at Grant Park provides great views of Chicago’s Skyscrapers, Lakefront and Field Museum. Water station will be provided along the course. Here is the map of the course!
Or if you are looking for a more festive adventure, check out Holiday Magic at Brookfield Zoo!
We Love To Hear About New Holiday Recipes! Share Your Favorites With Us!
1 cup sugar
1/2 cup water
1/2 vanilla bean, split and seeds scraped
1 1/2 sticks (6 ounces) unsalted butter, softened
2 tablespoons heavy cream
1 pound cream cheese, cut into 2-inch cubes
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 1/4 cups light brown sugar
4 large eggs
3/4 cup vegetable oil
One 15-ounce can pumpkin puree
1/2 cup whole milk
In a medium saucepan, combine the sugar, water, vanilla bean and seeds. Cook over high heat, stirring, until the sugar is dissolved. Using a wet pastry brush, wash down any crystals from the side of the pan. Cook over moderate heat without stirring until a medium-dark amber caramel forms, about 9 minutes. Remove from the heat and immediately stir in the butter and heavy cream. (Don’t worry if the butter separates.) Discard the vanilla bean.
Transfer the caramel to the large bowl of a standing mixer fitted with a whisk and beat at low speed until the caramel cools slightly and comes together, about 5 minutes. With the machine on, beat in the cream cheese, 1 cube at a time and beating well between additions, until silky. Transfer the frosting to a bowl and refrigerate until very firm, at least 6 hours.
Preheat the oven to 350°. Butter and flour two 8-inch round cake pans. In a medium bowl, whisk the flour with the baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves.
In a bowl, using an electric mixer, beat the brown sugar and eggs at medium-high speed until fluffy, 3 minutes. Beat in the oil, then beat in the pumpkin puree. Alternately add the dry ingredients and the milk in 3 batches, beating well between additions.
Pour the batter into the prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool on a rack for 20 minutes. Run a knife around the edges to loosen the cakes, then invert them onto a wire rack to cool completely.
Place one layer on a plate and spread with 1 cup of the caramel–cream cheese frosting. Top with the second layer and frost the top and side. Refrigerate the cake for 2 hours before serving.
MAKE AHEAD The cake can be refrigerated in an airtight container for up to 2 days. Serve cold or at room temperature. NOTES The cake can be garnished with candied nuts.
The holidays always bring out fun activities in Buffalo Grove and surrounding areas. Contact me, Sharron Kelley, today to learn more about living inNorthern Illinois. My knowledge and experience can work to your advantage to find a home that will suit your needs and lifestyle.