At my holiday table, pumpkin pie is always the first to disappear. Pumpkin pie is the real deal!
For me, Thanksgiving is about tradition mixed with something new. This year I’ve done a new twist on the traditional pumpkin pie by adding pure maple syrup, one of my favorite flavors, with a splash of bourbon and plenty of heavy whipping cream (who doesn’t love cream?). It is the holidays, after all.
Using the awesome shortcut of pre-made pie crust saves a boatload of time. Since two crusts come in a box, why not put that second crust to good use? Decorating with maple leaf pie crust cutouts gives a little flavor cue for all the deliciousness in the pie.
Save room for dessert, and Happy Thanksgiving!
These may look like peanut butter cookies, but they’re made without nuts! How’d we do it? We used sunflower seed spread instead of peanut butter to make the cookies. For added flavor and crunch we stirred some sunflower seeds into the cookie dough. Oh, and did I mention that they’re gluten free and made without dairy? They’re a great treat for the holidays or any day. We think you’ll love them!
Lately, we’ve been testing lots of baked goods with the addition of Greek yogurt. One of our favorite recipes so far is a new take on classic banana bread. We started with our favorite banana bread recipe and swapped in Greek yogurt for the buttermilk. Oh my, it is good!
Serve it up by the slice with a spread of butter or almond butter for the perfect pairing with coffee for breakfast, a snack or even dessert!