This is a great recipe to take out your holiday rage on. Smashing up those candy canes can be pretty cathartic, I tell you. It's also nice because it can all come together in 30 minutes or so and you don't even have to turn on your oven. And, double bonus, since peppermint bark is so heavily pushed by Williams-Sonoma, no one realizes how simple it is to make. They just pick up a box out of habit almost.... which means that they'll all be totally blown away that you made it "from scratch!"
This stuffing is pretty basic. It's exactly the kind of stuffing I like. I'm just not a fan of nuts or fruit in my stuffing. I also MUCH prefer stuffing that is not cooked in the bird. I like that crispy top you can only get when the stuffing is baked in the oven. But, if you're one of those fancy stuffing people, you can definitely bedazzle this stuffing however you like.
This skillet cornbread is perfect for your Thanksgiving table this year. It's super-moist and not grainy or crumbly at all. You can use frozen sweet potatoes to make it even easier. Bonus, you can serve it still in the skillet which seems very hip and farm-to-table-y. Enjoy!
I make this skillet apple crisp multiple times per season. In fact, after apple cider, this might be my family's favorite fall dish. We make it at the start of apple picking season, again at Halloween and always again at Thanksgiving. It's just that good. As you plan your Thanksgiving menu, I highly recommend adding this to your dessert list.
When I first found this recipe, it was labeled as a Rosh Hashanah Honey Cake.... I've made some tweaks to it-- converted it to gluten-free, obvs-- and mixed up the sweeteners a bit. OK, I'll be honest here. I didn't switch this to a "honey maple" cake because I thought, "Gee, a mixture of honey and maple would just be amazing! Since I'm such a master baker, I'll swap half the honey for maple syrup." No, sadly, it's a much more boring story than that. I switched this recipe to a "honey maple" cake because I looked in my pantry and barely had enough honey and then I looked in the fridge and barely had any maple syrup left (thank you maple ice cream), so my thinking went more like this, "Crap, I don't have enough honey. Hmm... I wonder if I have any maple syrup left? Oh, good, just a little... I bet this will be worknand, bonus, it will help me clear out the fridge!" See, that's a much more boring story. But, listen, boring stories sometimes make delicious cakes. And, this one did!
I found this recipe when I was looking for a new cookie to add to our Sweets Table. I wanted it to be semi-Scandinavian and relatively easy to convert to gluten-free. Jackpot! Havreflarn, aka Swedish Oat Cookie, only uses 1 tablespoon of flour. JUST ONE TABLESPOON! That's a no-brainer when converting recipes to gluten-free. Add to that, the recipe doesn't require any waiting for butter to come to room temperature or even the use of your stand mixer! Double jackpot!