Edible Thanksgiving Crafts

• 6 Eggs
• 2 cup Granulated Sugar
• 4 tsp Pumpkin Pie Spice
• 4 tbsp Powdered Sugar
• 2 tsp Baking Soda
• 1½ cups All-purpose Flour
• 2 cup Pumpkin Puree
• 4 tbsp Powdered Sugar
• 2 tsp Lemon Juice

• 2 cup Powdered Sugar
• 1/2 cup Butter
• 2 (16 ounce) package Cream Cheese, softened
• 2 tsp Vanilla Extract

• Preheat oven at a temperature of 190 degrees C (375 degrees F). Grease a jelly roll pan of 9 X13 inch and dust with flour.
• Make a mixture of pumpkin pie spice, sugar, flour and baking soda. Now mix this with lemon juice, pumpkin puree and eggs.
• Pour this mixture in the prepared pan and spread it evenly. Now, bake it at the predefined temperature of 190 degrees C (375 degrees F).
• Prepare the topping by blending cream cheese, sugar, vanilla and butter with wooden spoon or mixer.
• Let the cake cool for 20 minutes. Now, unroll the icing onto it. Immediately re-roll it and wrap it with a plastic wrap.
• Keep the cake refrigerated for up to 2 weeks in aluminum foil. Cut the cake in slices, just before serving.

• 2½ pounds Potatoes
• 3 tbsp Butter
• ½ cup Milk
• Salt to taste
• Pepper to taste
• 1 teaspoon Dried Chives
• 4 tbsp Soft Butter

• In a saucepan, boil potatoes with water, until they get tender. Drain the water, let the potatoes cool down and then peel them, to remove the brown outer skin.
• Pour milk over the potatoes and add butter to them. Now, mash them well, until they turn smooth.
• Mix chives with softened butter, to make it herbed butter. Press the mixture on waxed paper and freeze it for ten minutes.
• Cut out the butter pats and place them over the mashed potatoes.