Two-way Bruschetta

This was a hit at Thanksgiving as our appetizer. Unfortunately no imagery, but I will be posting pictures the next time we make this!

Ingredients (makes enough for appetizers for 12 people):

  • 2 baguettes, thinly sliced
  • 4 tbsp olive oil, for brushing the bread
  • 1 tsp salt
  • 1/2 tsp garlic powder

For the tomato basil bruschetta topping:

  • 6 tomatoes, chopped & de-seeded
  • 1/4 cup chopped fresh basil
  • 2 tbsp balsamic vinegar

For the mushroom & onion bruschetta topping:

  • 1 onion, chopped
  • 8-10 mushrooms of choice, chopped
  • 3 tbsp water
  • 1/2 vegetable bouillon block
  • 1 tbsp flour


  1. Arrange all of your slices of baguette face-up side-by-side on cookie sheets. Brush the tops lightly with olive oil. Sprinkle with salt & garlic powder.
  2. Place cookie sheets in oven on grill/broil setting & toast until the edges/tops start to brown (about 4-5 minutes).
  3. Prepare tomato basil topping: Combine the chopped tomatoes, basil, balsamic vinegar and a dash of salt together.
  4. Prepare mushroom onion topping: sauté onion in a bit of olive oil. Add in mushrooms. Once mushrooms are soft, add in water & vegetable bouillon. Finally, add in the flour a bit at a time to thicken the sauce. Keep cooking until enough water has evaporated and the mixture is no longer runny.
  5. Put about a tablespoon of tomato basil mixture on to half of the slices. Put the mushroom onion mix on the other half of the baguette slices.
  6. Serve immediately!

A Vegan Thanksgiving

Now that our leftovers are waning, I thought it was about time to post the Thanksgiving feast. These recipes could probably be used again for any large holiday dinner!

In total there were 12 people eating thanksgiving dinner. Unfortunately I have just two food-porn pictures from the food I made… However, I used a mix of self-made and strictly followed recipes. I will post the self-made recipes (eventually) without drool-inducing images, and will post links to the other recipes that I utilized:

Two types of Bruschetta: Mushroom & Onion; Tomato, Basil, Balsamic
Roasted Curried Pumpkin Soup
Green Salad
Couscous Salad
Cranberry Sauce
Garlic Mashed Potatoes
Candied Sweet Potatoes
Baked Mushroom Risotto with Mushroom Gravy
Blueberry pie
Apple pie

Apple pie success:Apple Pie

Pre-baked blueberry pie:Blueberry Pie

Gingerbread Peanut Butter Cups

Another thing that America has to teach the Netherlands- combining peanut butter and chocolate. The other day I had a serious hankering for some Reese’s when I thought- hey! I could make those myself… and they would probably be more delicious!

I took a bit of a Dutch spin on things by including kruidnoten. These vaguely resemble really small gingerbread cookies and are only available during the holiday season in the Netherlands. They are highly addictive.

Ingredients (makes 12 cups):

  • 400g dark chocolate
  • 1/2 cup peanut butter
  • 1/4 cup powdered sugar
  • 1/2 cup kruidnoten (or crunchy gingerbread cookies or cookie of choice)
  • Chocolate sprinkles (for decoration)
  • 12 muffin cups


  1. Melt the chocolate slowly on low heat in the double boiler. This is a very slow process, but worth it! Attempting to melt the chocolate on anything but the lowest temperature setting will result in chunky burned chocolate.
  2. Prepare the filling: mix peanut butter with powdered sugar. Smash your cookies. Fold cookies into peanut butter mix. If the mixture is too sticky, add a bit more powdered sugar.
  3. Place muffin cups into muffin tin. Pour a spoonful of melted chocolate into each muffin cup so that the bottom of cup is completely covered.
  4. Put a small spoonful of the filling in the center of each cup on top of chocolate. Smush down a little bit. Pour enough chocolate over the filling to make sure it is no longer visible.
  5. Decorate! We put chocolate sprinkles and 1 kruidnoot on the top of each cup.
  6. Refrigerate! This helps the cups to settle. If you want them to look like Reese’s cups, trim the excess muffin cup with scissors.