Thanksgiving Menu 2020

I though this might be some inspiration to you guys…Enjoy!

Breakfast: Pumpkin Waffles! Or pancakes from Sally’s Baking Addiction.

Pumpkin Spice Lattes Made by yours truly!

Gingerbread Lattes. So. Good. (Recipe Coming Soon!)

Main Dish:

Turkey, obviously! And I have no recipe for this one because, I have never made one before! It’s our Dads job. This looks like it would be a easy one and this is a classic. But then again, I have no idea how to cook a turkey. 🙂


Stuffing From The Pioneer Woman. This stuff is SO much better than the pre-packaged junk. Even though it is a tad bit more work, prepping the bread the day before saves time.

Cranberry Sauce From Sally’s Baking Addiction. Sweet and tangy, this sauce will compliment your feast for sure.

Mashed Potatoes From The Pioneer Woman. Make these in your Instant Pot for less mess. So smooth and creamy every time.

Green Bean Casserole. Family recipe from way back. Consisting of canned green beans, golden mushroom soup, and fried onions. Easy. Classic. If you want to make your own from scratch I suggest this recipe from Buttered Side Up.

Fruit Salad: Again another one from my moms family. A few cans of fruit with whip cream, bananas and apples. Simply delicious. If you want a recipe I suggest this.

Gravy has always been store bought for us. I can’t stand working with fat from meat so we have always gotten the jarred stuff. Maybe someone should teach me. If I do make homemade stuff I would use this recipe which requires no animal fat.

Rolls. From The Pioneer Woman. These heavenly balls of bliss must be on our table for the big feast.

Sweet Potato Casserole. From Half Baked Harvest. I am going to do half mini marshmallow topping, half cinnamon streusel. Have to satisfy everyone. 🙂


Apple Pie From The Pioneer Woman. This will make you cry. All happy tears. I dare you to eat a slice without doing so.

Chocolate Pie From Sally’s Baking Addiction. This will be new on our menu this year and I know it will be a hit.

No-Bake Pumpkin Cheesecake From Sally’s Baking Addiction. We make pumpkin cheesecake instead of pumpkin pie. I made this Cheesecake last year and it was to die for. I like to keep things new so I am going no- bake for 2020. It will probably save time. 🙂


Hot chocolate: I suggest this recipe from Buttered Side Up. It has a nice holiday twist.

Sparkling Grape Juice. Store bought, but, a tradition in our house.

I hope you have a wonderful Thanksgiving friends!

“Give thanks to the Lord, for he is good; his love endures forever.” 1 Chronicles 16:34

“Oh come, let us sing to the Lord; let us make a joyful noise to the rock of our salvation! Let us come into his presence with thanksgiving; let us make a joyful noise to him with songs of praise! For the Lord is a great God, and a great King above all gods.” Psalm 95:1-3

“I will give to the Lord the thanks due to his righteousness, and I will sing praise to the name of the Lord, the Most High.” Psalms 7:17

Thanks be to God,


Pumpkin Spice Latte

Luxuriously creamy, with perfectly balanced flavor, this Pumpkin Spice Latte is totally in season now.

Well hello again friends, I feel like I haven’t posted here in a long time. I have been felling unwell and I am (finally) getting back into things. Whew, it has been a week! But, I have a Pumpkin Spice Latte for you! A PSL can fix a lot of things…

Including, but not limited to, little sisters who don’t want to get out of bed and run. I learn from experience here folks. A PSL can work wonders, my little sis ran twice a week for XC season this fall. She got one of these for every breakfast, enough said.

I am a visual person, so I love seeing all the ingredients set out.

First, you dump the pumpkin puree into a pot.

Next, you pour the milk in.

Honey goes in for the sweetener.

Cinnamon, nutmeg, allspice, and cardamom go plop, right into the pot.

And vanilla extract!

Give it all a quick whisk and heat on the stove top. If you are using expresso powder add it in now.

As soon as you heat the mixture to desired warmth, transfer to a blender. This is for frothing your latte. You can use a immersion blender, hand held whisk, regular blender, or bullet.

Froth until foamy, light, and creamy. If real coffee is your thing, add some brewed stuff into a mug. Pour the latte mixture into the mug top with whip cream and enjoy. Oh, wait, sprinkle the top with cinnamon, because all cool people do that.

Amount: 1 latte Time: 10 min Level: Easy


1 cup milk

2-3 tablespoons pumpkin puree, (3T is only for you big pumpkin flavor fans)

1 splash of vanilla extract

1/2 teaspoon cinnamon

A dash of each: allspice, nutmeg, and cardamom

1 teaspoon expresso powder or 1/4 cup coffee, brewed

1 teaspoon honey, or more if you like


In a large pot combine the all the ingredients except the brewed coffee if you are using. Give it a good whisk to make sure everything is combined. Heat pot on the stove on medium heat for 5 min or until mixture reaches your desired level of warmth. (Note: a microwave works in a pinch.) Transfer to a blender of sorts or whisk vigorously until foamy. Serve immediately by pouring into a mug and topping with whip cream and cinnamon.

Real Coffee Version: Omit expresso powder. Follow the same procedure but, before adding pumpkin mixture into the mug, add 1/4 cup brewed coffee to the mug.

Whip cream:

1 cup heavy cream

1 teaspoon powdered sugar

splash of vanilla


In the bowl of a stand mixer combine the ingredients and whisk on high until soft peaks form. Can use a hand-held mixer.

(Photos of making the latte were taken by my sister. She created this recipe too!)

Delicious! Make yourself one, or two and share with a sibling! 🙂

Chocolate Beet Truffles

Decadent, rich, chocolatey, and healthy! Yes, I would certainly classify these delicious treats as nutritious since they contain raw beets which are supposed to be helpful to runners. The only kitchen appliance you will need is a food processor. It is so easy to quickly whip up a batch of these scrumptious spheres of goodness. You can eat them plain or, as I recommend, dip them in dark chocolate and roll them in toasted coconut flakes. Enjoy!


  • 3/4 cup raw beets (finely chopped and peeled)
  • 1 cup old fashioned rolled oats
  • 1 cup pitted dates
  • 1/2 cup almond butter
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons ground flaxseed
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla
  • A pinch of salt
  • 1-2 tablespoons honey (to desired consistency)
    • Optional Coating:
  • Dark (70% or higher) chocolate
  • Toasted coconut shavings


  1. Peel and chop a beet.
  2. Dump 1/2 cup beet in the food processor, blend until smooth.
  3. Add oats and blend until pulverized.
  4. Plop in the pitted dates. Blend until smooth. (This make take a while, especially if the dates are harder.)
  5. Add in approximately 1/2 cup almond butter, but you may add more or less depending on the desired consistency.
  6. Add all other ingredients (minus the coating ingredients) and blend until luxuriously smooth.
  7. Using a cookie scoop (or your hands) form into bite sized balls. This recipe should make about 20, but that depends on how big you make them.
  8. If desired, melt some chocolate to dip the truffles in. If you are going to do this you can freeze the beet balls for about a half hour to make them stiffer for dipping. Also, if you wish for toasted coconut flakes, spread the coconut shavings and pop them in a oven (preheated to 350 degrees) for about 4 min. You will want to watch the coconut very closely to ensure that the flakes do not burn.
  9. Using a fork, dunk the balls in the chocolate and roll them in the coconut flakes.
  10. Allow the chocolate to harden and enjoy! Store any uneaten truffles in the fridge.
Recipe Adapted from:

Cinnamon Crunch Knots

Fall snuck up on me. I have so many great fall recipes to share with Y’all. (Yes, I can say Y’all because I live in the South now.) Todays recipe comes from Half Baked Harvest, again. I am obsessed. Yesterdays brownies where not enough for me. Oh no. I need more Half Baked Harvest food.

Lets talk about these heavenly little roles/knots. I made them for my younger sisters birthday. She loved them, and you will to.

First, fluffy bread. Then cinnamon sugar filling. To top it off, a buttery, crunchy, sweet sugar mixture. Are you sold yet? I am.

Original recipe:



2 cups white flour

1 cup whole wheat flour

2 1/2 teaspoons active dry yeast

1/4 teaspoon salt

1 cup warm milk

1 1/2 tablespoons honey

1 tablespoon butter

Cinnamon Sugar Filling:

1/2 cup brown sugar

3 teaspoons cinnamon

Crunchy Topping:

1/2 cup brown sugar

2 tablespoons butter melted

2 tablespoons softened butter (for spreading on dough)


2 tablespoons cream cheese

3 tablespoons heavy cream

powdered sugar


In the bowl of a stand mixer add warm milk, yeast, and honey. Stir and let sit until yeast if foamy. Add the rest of the dough ingredients and knead on medium speed until dough comes together. Cover and let rise 45 min to 1 hour. Meanwhile, make the cinnamon sugar mixture by combining the brown sugar and cinnamon in a small bowl. Melt the 2 tablespoons butter and stir in the 1/2 cup brown sugar for the crunchy topping. Pre- heat oven to 350. Role dough into a large rectangle. Roughly 12x 18 inches. Spread with softened butter. Sprinkle on all the cinnamon sugar. Fold dough in half. Cut into 1 inch or smaller strips. (width) or shorter way. taking hold of both ends of a dough strip, twist the strip. Tie strip into a knot or twist into a swirl securing the ends. Transfer to a Parchment lined baking sheet. Repeat with the rest. Top with crunchy butter/sugar/streusel mix. Bake for 16-20 min. Mix icing ingredients in a small bowl adding powdered sugar until at desired consistency. Top knots with icing or serve without. Enjoy!

Can you see the melty crunch on top >

Who would turn one of these down?

The BEST Brownies

Ladies and Gentlemen, Boys and Girls… these are the most superb brownies you will ever sink your teeth into. I say this with 100% seriousness. Call your mom, call your cousins, tell them you have found the best brownies ever.

Leftovers have the potential to start sibling disputes. If there are leftovers, I would advise hiding them in the deep dark corner of you fridge for emergencies. Not that I would do that right?

So, what makes these the best brownies ever? (After all that is a bold statement.) First, oozy, gooey, chocolaty sweet insides. Crunchy, crisp, crinkly tops. Melty chocolate chunks. Need I say more?

Now let me tell you how to make these delightful little things…

First, melt two sticks of butter with 2 cups dark chocolate chips.

Dump in 1 1/2 cups sugar

Stir it up…

Add in a bit of vanilla extract and expresso powder if that’s your type of thing (I used a teaspoon of both)

Stir a little more…

Whisk together four room temp eggs and then whisk them into the chocolate/butter/sugar mixture.

Stir in the 1/2 cup cocoa powder (dark and regular mix)

In goes the teaspoon of baking powder.

Finally dump in the 1/2 cup flour.

Give the batter a good ol’ stir. (Do not lick the spoon!!!) Oops!! I already did, never mind, forget about that!

Oh dear, I almost forgot the chocolate chips!!!! That would have caused a revolt in our house. We are serious chocolate people, and even more dark chocolate people.

Get those chocolate chunks into the brownie batter, and do it fast before your sister eats them all (and you eat all the batter 🙂

Spread the batter into a 12×13 inch glass baking dish. Bake for 30 min @ 350. Let cool for 10 min then enjoy. P.S they will be very gooey and good-it’s not a bad thing.


2 sticks butter

2 cups chocolate chips

1 1/2 cups sugar

1 teaspoon expresso powder

4 eggs

1/2 cup flour

1/2 cup cocoa powder

1 teaspoon baking powder

chocolate chunks to taste (1/4 to 1/2 cup suggestion)


Melt butter and chocolate chips together. (Be careful not to burn the chocolate!) stir in the sugar, expresso powder, and vanilla extract. Whisk eggs together in separate bowl. Slowly incorporate whisked eggs into chocolate mixture. Dump in the flour, cocoa powder, and baking powder. Stir until batter is thick and delicious. Optional, add in more chocolate chunks. Spread into a greased 12×13 inch glass baking dish and bake for 30 min @ 350. Enjoy!

Isn’t that a pretty sight!

Make some this weekend, or now if you can’t wait.

Original Recipe From Half Baked Harvest. If you do not know about Half Baked Harvest I would check Tieghan’s beautiful blog out. You will be amazed, it is so lovely. And the food is delicious too.

Cinnamon Apple Bread

When our family does something, we go all out. Last week, after a splendid afternoon of picking in an nearby orchard, we brought home a whole bushel of apples! Needless to say, we quickly busied ourselves with devouring the apples in any and every way possible. One of the recipes we tried was this apple bread, and it was so delicious I just had to share it on the blog. I baked two loaves, but the recipe is for just one loaf. Also, I added a oat-nut crumble but it is totally optional. Whether you have a plethora of apples or are simply craving a fall treat, this apple bread is the perfect baking project for a crisp, autumn afternoon.


  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 3/4 cup brown sugar
  • 1 tablespoon flax seeds
  • 1 tablespoon wheat bran (optional)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/3 cup Greek yogurt
  • 1/3 cup milk
  • 1/3 cup butter
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 cup grated apples
  • 1/2 finely chopped apples


1. Preheat oven to 350 degrees Fahrenheit, and grease a loaf pan.

2. Mix dry ingredients (minus the sugar) in a large mixing bowl

3. Melt the butter.

4. Optional trick: put the two eggs in a bowl of warm water to bring to room temperature.

5. Whisk eggs in a mixing bowl

6. Plop yogurt in the egg mixture

7. Stir in vanilla, sugar, and milk

8. Mix until well combined.

9. At this point you should have a bowl of dry ingredients and a bowl of wet ingredients. It is now time to chop and grate the apples. I used a food processor to cut the apples quickly, but you can also use a cheese grater. No need to peel the apples before hand, just chop them up!!!

10. Mix everything together, including the chopped and grated apples, in the large mixing bowl. Pour into the greased loaf pans

11. Optional Crumble: Combine various amounts of oats, chopped nuts, brown sugar, and coconut oil in a small bowl. If you are unsure of the correct amounts look up a crumble recipe, but I usually just eyeball it. The consistency should be moist and crumbly. Spread the mixture evenly over the loaf.

12. Bake the bread in the preheated oven for 40-50 minutes

13. Enjoy straight from the oven or however you like it!

This recipe was adapted from Buttered Side Up food blog:

The Original Recipe

Post By Kayla Werner

Nut Butter 101

Nothing that you can ever buy at the store will ever compare to the luxurious taste of homemade nut butter.  The cozy smell of roasting nuts will permeate throughout your kitchen and tantalize your taste buds.  Smooth and creamy, homemade nut butter can be accented with a drizzle of honey or a touch of cinnamon.  Although it does take some time, and a food processer, you will not regret the effort of grinding your own nut butter.

Cashew Butter


  • 3 cups raw nuts (I recommend any of the following: almonds, peanuts, cashews, pecans.)
Optional Extras:
  • A dash of salt
  • 1 tablespoon (give or take) of honey
  • 1 tablespoon coconut oil
  • Cocoa powder
  • ½ teaspoon Vanilla extract


  1. If you are using unroasted nuts, you will need to roast them.  Preheat the oven to 350°.  Pop the nuts in the oven for about four minutes.  Depending on the nut, you may need to roast them for more or less time.  Be sure to keep a close watch on the roasting nuts because they can burn quickly.

2. Allow nuts to cool before making the nut butter.  It is okay if they are still warm, but you don’t want them to be scorching hot.

3. Pour the nuts into a food processor.

4. Blend in 1 min increments, scraping down the sides between blending.

5. The nuts will first turn into a dry-grainy substance, then will morph into a clumpy paste.  Finally, it will begin to resemble nut butter, but don’t stop blending until it reaches that perfect, creamy consistency.  Nut butter usually takes ten or more minutes, depending on the nut.  It will seem like forever

6. After the nut butter is done, feel free to add whatever extras you prefer.  I tend to add a drizzle of honey, a dash of salt, and a sprinkle of cinnamon.  If, despite all the blending, your nut butter seems dry, add a tablespoon or two of coconut oil to moisten it up.

A Drizzle of Honey!!!!

7. Using a rubber spatula, transfer the nut butter to a mason jar and store it in the fridge.

Protein Ricotta Banana Muffins

You guys, these muffins are AWESOME. They will rock the foundations of your muffin world! Let me tell you why… first, zero added sugar! Wowzers is that amazing or what? Also, no butter or oil Inside! Not that butter and sugar are bad, I am the first one to slather butter and honey on anything, you heard me anything. It’s just that when you want lightened up wholesome food…not that butter and sugar aren’t wholesome… OK, I really need to stop talking now so I don’t profoundly confuse your regards to what is good and bad!!! I certainly don’t want to do that! But please, make these muffins because they are GOOD. Not at all bad in the least bit!

So, this recipe comes Half Baked Harvest also known as some of the best inspiration for beautiful, gorgeous, food. And yummy too!  I was hesitant to put ricotta in a baked good, but I do NOT regret it at all, and you wont either. I first got the notion of ricotta cheese in baking from a XC mom from our team. The muffins she made where so good I convinced my mom to buy ricotta at the store.

I took the pictures for this post in the car on my way to a relatives wedding. That being said they are not the best, but, they where taken in a moving car.

Original Recipe Link:


4 ripe bananas

1 cup ricotta cheese

2 eggs

2 teaspoons vanilla

1 cup whole wheat

½ cup white flour

2 teaspoons baking powder

Pinch of salt

1 cup dark chocolate chips

Servings: 12 muffins Oven temp: 350 Cook time: 30 min

In a large bowl mix the ricotta, eggs, mashed banana, and vanilla. Stir in the flour, baking powder and salt. Fold in the chocolate chips. Scoop into muffin pan and bake for 25 to 30 min or until the toothpick or knife comes out clean. Drizzle with honey or slather with butter, because that is what you do with healthy muffins.

To all you runners out there: You know what? these muffins have lots of protein so they make a superb post-workout recovery snack!

Bursting Blueberry Scones

So summer is like over… I mean the heat is still here but, school started! Yay! Or not? I am still undecided on this. Do you like school? It certainly makes for busy days. I will try to get better at posting once every week, which is my goal. ENOUGH school talk, Let me tell you about blueberry scones.

We where lucky enough to get to go on a visit to Maine this weird and strange summer. While we where there we got four gallons, yes, I mean four gallons of blueberries! We picked them on our favorite New England hike at 3,000 feet. (pictured below)

When we got back home, we needed to find out a way to use up our berries fast, so why not make berry scones? Also known as some of the best food on earth! I started to make scones when I was just getting into baking a few years ago. Buttery, soft, and tender with sweet berries mixed in, what is better? Nothing I tell you!

I adapted this recipe from The Pioneer Woman Cooks: A Year of Holidays, Perfect Cream Scones Similar recipe link

Servings: 20 large or 30 small scones Cook time: 18-20 min Oven Temp: 350 degrees


3 cups flour

scant 1/2 cup sugar

4 teaspoons baking powder

1/4 teaspoon salt

11/2 sticks butter

1 cup milk

1 egg

1 1/2 cups fresh wild blueberries, can use frozen



Mix the flour, sugar, baking powder, and salt in a large bowl. Using a pastry cutter, knife, or your hands, cut the butter into the flour mixture. Work the butter in until it is in pea sized chunks. In a separate bowl whisk the egg and milk together. stir the eggs and milk in with the flour mixture. fold in the blueberries. Shape dough into two circles, and cut like a pie. Or for mini scones, shape into four circles and cut into even pie wedges. Brush with heavy cream and transfer to parchment lined baking sheets. Bake for 18 to 20 min or less for mini scones. Let cool and glaze. Dunking and drizzling are both acceptable. Plus swirling colors, but I will leave that up to you.


2 cups powdered sugar

heavy cream

In a bowl whisk 2 tablespoons heavy cream in with sugar. slowly add more cream util glaze reaches desired consistency. Note: a little cream will go a long way, so be careful not to add to much.

Blueberry glaze:

Simply add a glob of blueberry preserves into the glaze, and lessen the amount of cream you use.

(More Pictures of Vacation)

Sweet, Juicy, Wild Maine Blueberries! Yum.

Make these scones ASAP and Enjoy with a cup of tea. (Highly recommended)

Super simple blueberry swirl yogurt Popsicles

These simple four-ingredient blueberry swirl Popsicles are absolutely delicious!


1 cup plain Greek yogurt

1 tablespoon brown sugar (if your yogurt is already sweetened you do not need to add any sugar)

2 tablespoons blueberry jam or preserves

fresh blueberries for topping (optional )

Instructions :

Place yogurt in a small mixing bowl. Drop in the brown sugar and mix it up till everything is combined. Next swirl in the blueberry jam.

Plop the mixture into popsicle molds then top with Fresh blueberries if desired. Freeze overnight or until solid. Remove From popsicle molds and enjoy.

Yummy Yum!!!

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