I may be a little optimistic about how much I can accomplish this year, but I’ve decided to make several things for Thanksgiving. First, my favorite pecan pie recipe. I love this recipe because it omits the corn syrup and is ‘healthier’ than most pecan pies. My mom insists that it’s not Thanksgiving without a pumpkin dessert, so I’ve tentatively opted for a pumpkin bundt cake with a maple glaze. Desserts aside, we always make my grandma’s “ever hot” mashed potato recipe – with my own dairy-free alterations. Next, I’ve got a corn casserole recipe I’ve created – I’ll post it if it turns out. Finally, I’m hoping to make winter squash dinner rolls. I know, they sound a little odd, but they are so light and tender. Oh man, I shouldn’t have typed this right before bed… it’s making me really hungry!
Keeping with the theme of giving thanks – if you’re baking, why not make extras to take to a local facility like Ronald McDonald House? If life is too hectic right now, consider trying another time of the year – many places are grateful to see donations around other holidays like 4th of July or St. Patrick’s Day!