Thanksgiving Recipes: A Round-Up of Family Favorites!

0

Thanksgiving Recipes: A Round-Up of Family Favorites! Whitney Khan Contributor Miami Moms Blog

Thanksgiving Recipes at Your Service!

It’s right around the corner — Thanksgiving that is!  In this post, I’m rounding up all of my favorite Thanksgiving recipes in hopes that it gives you some wonderful ideas on what to serve at your Thanksgiving fiesta.   

Next to Christmas, Thanksgiving is my favorite holiday.  The food is endless.  It’s the one day of the year where calories and carbs don’t count.  And honestly, I just love anything that brings my family and friends together. 

Without further ado, here’s a list of some of my all-time favorite Thanksgiving recipes.

Thanksgiving Morning Breakfast Ideas:

Everyone knows you need a little something to munch on and sip while you’re starting the preparations for all that food you’re going to be serving a little later in the day.  

Let’s start the day off with a Pumpkin Spice Cold Brew, shall we!?  YES!!! 

pumpkin spice cold brew Whitney Khan Contributor Miami Moms Blog

Ingredients for the Pumpkin Spice Cream

  • 1 cup milk (dairy or nondairy)
  • 1/4 – 1/2 cup coconut sugar or cane sugar
  • 1 tbsp pumpkin puree (NOT pumpkin pie filling)
  • 1 tsp pumpkin pie spice
  • 2 tsp vanilla extract

Ingredients for the coffee

  • 8 oz cold brew coffee (homemade or store-bought)
  • 2 – 4 oz pumpkin cream

Instructions

  1. In a small saucepan over medium-low heat, add the milk, sugar, pumpkin, and pumpkin pie spice. Whisk together until the sugar melts. Don’t let this boil. Take it off the heat and add the vanilla.
  2. Pour the cold brew coffee into a glass filled with ice.
  3. Top with desired amount of pumpkin cream.
  4. Drink and be caffeinated!

_________________________________________________________________________

Cornbread Pancakes with a Cranberry Compote

Need I say more?  Being a girl from the South, my heart yearns for anything related to cornbread.  My friends, THIS is the breakfast of champions.  My advice to you is this: double up on the recipe if you’re serving a crowd.

cornbread pancakes Whitney Khan Contributor Miami Moms Blog

(Depending on how big you make your pancakes, this will make around 6.)

Ingredients for the Cornbread Pancakes:

  • 1 cup milk (non-dairy or dairy – I use almond milk)
  • 1 tbsp apple cider vinegar
  • 2/3 cup yellow cornmeal
  • 1/3 cup oat flour or all-purpose flour
  • 2 tbsp organic cane sugar
  • 1 tbsp baking powder (aluminum-free)
  • pinch of kosher salt
  • 2 tbsp butter (vegan or non-vegan), melted plus more for greasing the pan/skillet

Ingredients for the Cranberry Cinnamon Compote:

  • 1 – 8oz bag frozen or fresh cranberries
  • 1/4 cup maple syrup
  • 1/4 cup orange juice or water
  • 1 cinnamon stick or 1 tsp ground cinnamon
  • pinch of nutmeg, optional

Instructions:

  1. Measure out the milk in a measuring cup and add the apple cider vinegar.  Stir and set aside for a few minutes.
  2. In a large mixing bowl add all of the dry ingredients and whisk together.
  3. Add the melted butter to the dry ingredients and add the milk a little bit at a time.  I didn’t need all of the milk.  Stir until just combined.  Don’t over mix.  Your batter will be semi-thick.  Let it sit for 10 minutes.
  4. In the meantime, heat up your griddle or skillet for the pancakes and make the compote.
  5. In a small saucepan on medium heat, add the cranberries and let them get soft.  Transfer the cranberries to a blender/food processor and blend until smooth.  Return the cranberries back to the saucepan, reduce the heat to low and add the orange juice, maple syrup, cinnamon, and nutmeg.  Let it hang out while you make the pancakes.
  6. Add a little butter to the griddle/skillet.  You don’t want the skillet to be super hot.  If the butter looks like it’s burning, it’s too hot.  I used a 1/4 cup measuring cup to scoop the batter onto the pan.  When you see bubbles appear on the top of each pancake, flip it over.  Repeat until all of the batter is gone.  I was able to make 6 pancakes (about 4 inches in diameter).
  7. Keep the pancakes warm in a 200-degree oven until ready to serve.  Top each pancake with the Cranberry Cinnamon Compote and give a little drizzle of syrup on each one!  SO GOOD!!!

____________________________________________________________________  

Check out this Vegan Apple & Pumpkin Bread

For all my vegan friends and family, I haven’t forgotten about YOU!  I promise no one will ever think… “Is this vegan?!”  

vegan pumpkin bread Whitney Khan Contributor Miami Moms Blog

(Serves: 10 – 12 slices)

Ingredients:

  • 1 flax egg (1 tbsp flaxseed meal plus 2 1/2 tbsp water mixed together)
  • 2 apples (Gala, Honeycrisp, Granny Smith, etc…), peeled, cored and diced small
  • 1 tbsp nondairy butter (I use soy-free Earth Balance)
  • 3/4 cup pumpkin puree
  • 1 cup unsweetened almond milk
  • 1/2 cup organic cane sugar or coconut sugar
  • 2 tbsp canola oil
  • 1 tsp pure vanilla extract
  • 1 1/2 cups organic unbleached all-purpose flour
  • 1/3 cup old fashioned oats plus a little more for the topping
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 tsp cinnamon plus a little more for the apples
  • couple handfuls of raisins or chopped nuts; optional

Instructions:

  1. Preheat the oven to 375 degrees. Grease and line the loaf pan with parchment paper. The parchment paper is optional, just makes it easier to pull the bread out after baking. Set aside for a few.
  2. In a large bowl, prepare the flax egg. Set aside for 5 minutes.
  3. In a medium-size saute pan, saute the apples and non-dairy butter together on medium heat until softened. Add a sprinkle or two of cinnamon and stir together. Set aside.
  4. In the bowl with the flax egg, whisk in the pumpkin, almond milk, sugar, oil, and vanilla. Carefully sift all of the flour, baking powder, baking soda, salt and cinnamon over the wet ingredients and stir.
  5. Add the apples and oats and stir until just combined. Pour the batter into the prepared loaf pan and sprinkle oats on top.
  6. Bake for 60 – 70 minutes or until golden and a toothpick comes out clean. Cool completely and store in an air tight container. It’s best to refrigerate so that it stays fresh! Warm up leftovers in a toaster oven if you want to and smear a little butter on top! YUM!!!

_____________________________________________________________________

Side Dishes for the W-I-N!

Southern Cornbread Dressing is a must-have at our Thanksgiving dinner. 

You can make life a lot easier by making this a day or two before.  On Turkey Day, all you need to do is bake it!  It’s really a win-win! 

cornbread dressing recipe Whitney Khan Contributor Miami Moms Blog

(Serves 10-12)

Ingredients for the Cornbread:

  • 1/2 stick of butter
  • 2 cups of cornmeal
  • 1 cup self-rising flour OR all-purpose flour  (if you use all-purpose add 1 tsp baking powder)
  • 1 egg
  • 1 – 1.5 cups buttermilk

Ingredients for the Dressing:

  • 2 tbsp butter
  • 1 onion, finely diced
  • 45 stalks of celery, finely diced
  • 1 tbsp cane sugar
  • 1 tbsp kosher salt
  • 2 tsp ground black pepper
  • 2 – 3 palm fulls of rubbed sage
  • 2 – 2.5 cups vegetable of chicken stock

Instructions:

  1. Preheat the oven to 425 degrees.
  2. Melt the 1/2 stick of butter in a cast-iron skillet.  Be careful not to let it burn, but you want it to be hot.
  3. While the butter melts, add the cornmeal, flour, and egg to a large mixing bowl.  I add 1/2 a cup of buttermilk at a time until I’ve reached a batter-like consistency.  For me, this usually takes 1.5 cups of buttermilk.
  4. Pull the skillet out of the oven and add a little teaspoon of batter to the skillet.  If it sizzles, you’re ready to go.  If it doesn’t sizzle, add it back to the oven for another minute.  Add the batter to the skillet and bake for 20 minutes or until golden and crispy around the edges.
  5. Once the cornbread has finished baking, let it cool for 10 minutes, then flip it out onto a plate or cutting board and let it continue to cool completely.
  6. In a large saute pan add the 2 tbsp of butter on medium-high heat.  Once the butter has melted, add the onion and celery.  Cook until translucent; about 5 – 7 minutes. 
  7. Remove the onion and celery to a large mixing bowl.  Once the cornbread has cooled enough crumble it up in the same bowl as the onion/celery.  Add the sugar, salt, pepper, sage and mix together.
  8. Slowly start adding the stock.  I added 3 cups.  You want the dressing to be wet – very moist.  This will help it to not dry out as it bakes.
  9. Add the dressing to a 9×13 inch casserole dish and bake for 30 minutes or until golden.
  10. Serve immediately.

____________________________________________________________________

I don’t know anyone that doesn’t serve a table full of casseroles at their Thanksgiving dinner. 

So, I’ve turned an old fashioned green bean casserole and made just a wee bit healthier!  And guess what?!  There’s not one can of cream of anything soup in this dish! 

green bean casserole recipes Whitney Khan Contributor Miami Moms Blog

(Serves 6)

Ingredients:  

  • 6 – 8 slices of bacon
  • 8 oz package of sliced mushrooms
  • 1 cup diced onion
  • 1 – 2 tsp minced garlic, optional
  • 2/3 cup half and half
  • 1/4 cup full-fat cream cheese
  • salt and pepper
  • 1 lb green beans (I used French green beans)

Instructions:

  1. Preheat the oven to 350 degrees.
  2. In a large skillet on medium-high heat, cook the bacon.  I chopped the bacon first and then cooked it.  Once it’s cooked and crispy, drain the bacon on a paper towel and set aside.
  3. Reserve 1 – 2 tbsp of the bacon fat and saute the onion, garlic, and mushrooms until softened; about 3 – 5 minutes.
  4. Next, add the half and half and the cream cheese.  Bring this mixture to a boil stirring constantly.  Reduce the heat to medium and cook until it’s super thick – about 7 – 8 minutes.
  5. Add the green beans to the mixture and stir well until all the beans are covered in the cream cheese mixture.
  6. Pour the green beans over into a 8×8 inch casserole dish or use the dish you’re cooking in and bake for 15 – 20 minutes; or until hot and bubbly.
  7. Sprinkle the bacon on top and bake for 5 more minutes.
  8. EAT!!!

______________________________________________________________________

We are potato loving people!  These Garlic Mashed Potatoes will bring everybody to your table.

Truly delicious and so easy to make.  You can make this recipe dairy-free if needed. 

garlic mashed potatoes recipes Whitney Khan Contributor Miami Moms Blog

(Serves 6)

Ingredients for the Mashed Potatoes:

  • 8 – 10 Yukon Gold Potatoes, washed, dried and diced (I leave the skin on)
  • 3 – 4 garlic cloves
  • 1/2 cup milk plus more as needed (dairy or nondairy) OR vegetable stock and some of the reserved potato water
  • 2 – 3 tbsp butter (dairy or nondairy)
  • 1/4 cup sliced green onions
  • salt and pepper to taste

Ingredients for the Mushroom Gravy:

  • 1 – 2 tbsp olive oil
  • 1 cup sliced or quartered baby bella mushrooms
  • 1 tbsp butter
  • 1 heaping tbsp all-purpose flour
  • 1 cup vegetable broth
  • 1/4 – 1/2 tsp garlic powder
  • 1/4 – 1/2 tsp onion powder
  • salt and pepper to taste

Instructions:

  1. Cook the potatoes in a large pot of water until fork tender; about 15 minutes.
  2. Once the potatoes have softened, drain the water off of them.  Add the potatoes to a mixing bowl and add the milk, butter, green onion, salt, and pepper.  Mash with a potato masher or a handheld mixer until you get the consistency that you like.
  3. In a medium-size saute pan saute the mushrooms in the olive oil over medium-high heat until soft.  Remove from the pan and save.
  4. In the same pan add the butter and flour.  Make a roux.  I let the flour cook for 3 – 4 minutes.  Then whisk in the vegetable broth, garlic powder, onion powder, salt, and pepper.  Bring the gravy to a slight bubble until it thickens.
  5. Once the gravy has thickened, reduce the heat to low and add the mushrooms back to the gravy.
  6. Serve alongside the potatoes.

____________________________________________________________________

Just in case you need one more casserole in your repertoire, you can never go wrong with a homemade Sweet Potato Casserole.

It’s southern, completely homemade, and can be served as a side dish or dessert!

Southern Sweet Potato Casserole Whitney Khan Contributor Miami Moms Blog

(Serves 10)

Ingredients for the Sweet Potatoes:

  • 4 large sweet potatoes
  • 1/2 – 3/4 cup sugar (whatever kind you use or love most; I used coconut sugar for this part)
  • 1/2 cup melted butter
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 1/3 cup milk

Ingredients for the Pecan Topping:

  • 2 cups brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup chopped pecans
  • 1/3 cup melted butter

Instructions:

  1. Preheat the oven to 350 degrees. Cut the sweet potatoes in half (for quicker baking). Add them to a sheet pan cut-side-down and bake until fork tender.
  2. Once the potatoes are done, reduce the heat of the oven to 325 degrees.
  3. Scrape out the inside of the potato adding it to a big mixing bowl. Add the sugar, butter, eggs, vanilla, and milk. Mix together well and pour into a well-greased casserole dish. I use a 9×13 inch dish.

For the Pecan Topping:

  1. Mix together all of the ingredients until crumbly. Add to the top of the potatoes. Bake at 325 degrees for 25 – 30 minutes, uncovered.

____________________________________________________________________

Everyone knows you can’t have Thanksgiving without a whole lot of cranberry sauce to pour over the turkey and dressing! 

One of our Miami Moms Blog contributors and editor, Lynda, was so sweet to share this recipe!  It’s one of their family’s favorites, and quite frankly, I can’t wait to try this out myself.

cranberry sauce Whitney Khan Contributor Miami Moms Blog
Image by Tesa Robbins from Pixabay

Homemade Cranberry Sauce

Ingredients:
  • 1 lb fresh cranberries
  • 1 cup sugar
  • 1/3 cup water  
  • 1/2 tsp allspice
  • 1/4 tsp nutmeg
  • 1 cinnamon stick
  • 1/4 cup of orange juice
Directions:
  1. Combine cranberries, sugar, and water in a medium saucepan, stirring to blend.  Bring to a boil on medium heat.
  2. Reduce heat to simmer and add the spices and cinnamon stick.  Stir and simmer for 5 minutes (some cranberries will be whole).
  3. Add the orange juice and stir.
  4. Allow to cool completely before serving.

___________________________________________________________________

How ’bout that turkey?! 

I used to be so intimidated by roasting big birds like this, but after a couple years of practice, it really couldn’t be easier.  Make sure you’ve got a big roasting pan and a meat thermometer!  

If you choose to make this turkey, you must read this post before doing so!  You’ll need to start at least 24 hours in advance.  But the outcome will be so incredibly delicious and worth it!

Whole Roasted Turkey Whitney Khan Contributor Miami Moms Blog

Ingredients for the Brining Mixture:

  • 3 cups apple juice
  • 2 gallons of water (16 cups)
  • 4 tbsp fresh rosemary
  • 1 – 2 tbsp minced garlic
  • 1/3 cup kosher salt
  • 2 cups brown sugar
  • 3 tbsp whole peppercorns
  • 5 bay leaves
  • peel of 3 large oranges (save the orange)

Ingredients for the Turkey:

  • 1 whole turkey (mine was 14 lbs)
  • 1 stick of butter, softened
  • 1 whole orange
  • 2 sprigs of fresh rosemary stripped from the stem and minced
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 2 onions, quartered
  • lots of cloves of garlic
  • 2 – 3 oranges, quartered

Instructions:

  1. Start with the brine. In a large stockpot, add all of the “brining ingredients.” Bring the mixture to a boil until the sugar and salt have dissolved. Turn the heat off and let this cool completely.
  2. While the mixture cools, wash your turkey and get it ready to refrigerate. Add the turkey to a brining bag and add the cooled brining mixture to the turkey in the bag. (I used a liquid measuring cup for this part!) Refrigerate for 16 – 24 hours.
  3. When ready to roast, remove the turkey from the brine and wash the turkey off with cold water. Submerge the turkey in cold water for 15 minutes.
  4. Discard the brine and pat the turkey dry.
  5. Place the oven rack on the lowest level and preheat the oven to 275 degrees. Place the turkey breast-side up in the roasting pan (with a rack). Stuff the cavity of the turkey with the onions, garlic cloves, and oranges. Tuck the wings underneath the body. Cross the legs and tie with twine. Cover the turkey completely with foil.
  6. First Stage: Roast the turkey for 10 minutes per pound.
  7. While the turkey is roasting, make the rosemary-citrus butter. Use a vegetable peeler to peel 1 orange. Then, thinly slice the peel and add it to a small mixing bowl with the butter, rosemary, salt, and pepper. Mix together well and set aside.
  8. Once the turkey has finished roasting the first stage of roasting, remove the foil and smear the butter mixture all over the turkey. (The turkey will still be very pale at this point. Don’t worry!)
  9. Second Stage: Preheat the oven to 350 degrees. Place the turkey back into the oven, uncovered, and baste it with the juices of the turkey every 30 minutes.
  10. Continue cooking until it reaches an internal temperature of 165 degrees. Remove from the oven and cover with foil. Rest the turkey for 15 – 20 minutes before serving.
  11. Carve and EAT!!!

____________________________________________________________________

Next, a delicious Vegan-friendly meal. 

Quinoa and Mushroom Stuffed Butternut Squash will be the center of attention for anyone not interested in turkey.

stuffed butternut squash Whitney Khan Contributor Miami Moms Blog

(Serves 4)

Ingredients:

  • 1 large butternut squash, cut in half lengthwise
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1 – 2 tbsp olive oil
  • 2 cups quartered baby bella mushrooms
  • 1 diced onion
  • 1 tbsp minced garlic
  • 2 big handfuls chopped fresh spinach
  • zest of 1 lemon/juice of 1/2 lemon, optional
  • salt and pepper to taste
  • 3 – 4 pieces of twine

Gravy:

  • 1 tbsp butter (dairy or nondairy)
  • 1 heaping tbsp all-purpose flour
  • 1 cup vegetable broth
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • salt and pepper to taste

Instructions:

  1. Preheat the oven to 400 degrees.  Place the butternut squash on a parchment paper lined sheet pan cut side up.  Drizzle with olive oil, salt, and pepper.  Roast for 45 minutes or until fork-tender.
  2. In the mean time, cook the quinoa.  Bring the quinoa, water or veg broth to a boil, add the thyme, salt and pepper.  Reduce the heat to low and cover with a lid.  Cook for 20 minutes or until the liquid has absorbed.  Once it’s done cooking, pour the quinoa out on a sheet pan and let it cool.
  3. In a large saute pan on medium heat – add a tbsp or two of olive oil.  Once it’s hot add the onion and garlic.  Cook for 5 – 7 minutes and then add the mushrooms.  Cook until the mushrooms are soft, about 3 – 5 minutes.  Pour into a mixing bowl and set aside until you’re ready for it.
  4. Once the butternut squash has cooked, let it cool for about 5 minutes or until it’s cool enough to handle.  Very carefully with a paring knife, cut scores into the flesh of the squash and run the knife along the sides of the skin so it’s easy to cut the meat of the squash out.  Try not to cut the skin.  You want to leave just enough squash left on the skin to hold the shape of the squash.
  5. Now, in the mixing bowl with the onion/garlic/mushrooms – add 2 cups of the quinoa, the spinach, zest and juice of 1/2 a lemon (if you want that added flavor).  Mix everything together well and stuff one side of the squash with the filling.  I stuffed as much as I could without all of it falling out.  Place the other side of the squash on top.  Use some twine to hold it together.
  6. Bake for 20 minutes or until it’s hot throughout.  20 minutes was plenty of time to warm it back up for me.  Now, if you want a little gravy on the side, make it while the squash is back in the oven.
  7. In a small saucepan on medium-high heat, add the butter and let it melt completely.  Then add the flour.  Whisk together and form a roux.  I like to let the flour cook for 2 – 3 minutes.  This allows the roux to darken just a little bit.  Next, add the broth and bring it to a boil.  Whisk the roux into the broth.  When it starts to boil, it will thicken.  Let it boil for a few minutes, then reduce the heat to low.  Add the spices, salt, and pepper.  TASTE IT!  Adjust the seasoning to your preference.
  8. Once your Stuffed Squash has come out of the oven, let it cool for about 10 minutes.  If you cut it immediately, it falls apart.  Letting it cool for a few minutes helps it to hold its shape.
  9. I drizzled the gravy over my Stuffed Squash.  If you’re not into gravy, by all means skip this part and EAT!

____________________________________________________________________

Thanksgiving Dessert Recipes! 

Here are a couple of my favorite fall like desserts I love to serve.  Just so you know, these desserts can be eaten year-round, too!  

pumpkin blondies Whitney Khan Contributor Miami Moms Blog

Insanely Delicious Pumpkin Blondies (Paleo/Gluten-free)

Dry Ingredients:

  • 2 cups almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp kosher salt
  • 1 tsp ground cinnamon
  • 2 tsp pumpkin pie spice
  • 3/4 cup Enjoy Life Chocolate Chips

Wet Ingredients:

  • 1 large egg
  • 1/3 cup almond butter
  • 2/3 cup pumpkin puree
  • 1/3 cup coconut sugar
  • 1/4 maple syrup
  • 2 tsp vanilla

Instructions:

  1. Preheat the oven to 350 degrees.  Grease and line an 8×8 inch baking pan with parchment paper.  Set aside.
  2. In a small mixing bowl, whisk together all of the “dry ingredients” except the chocolate chips.  Set aside for a few minutes.
  3. In a large mixing bowl, whisk together all of the “Wet Ingredients”.  Add the dry ingredients to the wet and continue mixing until there are no lumps.  Fold in the chocolate chips.
  4. Pour the batter into your prepared baking dish and bake for 22 – 25 minutes or until a toothpick comes out clean.
  5. DO NOT SKIP THIS NEXT STEP.
  6. Let the Blondies cool for 2 HOURS before cutting them.  Trust me on this.  It’ll be an ooey-gooey mess.
  7. After 2 hours EAT your heart out!

___________________________________________________________________

pecan pie bars Whitney Khan Contributor Miami Moms Blog

Dark Chocolate Pecan Pie Bars (Paleo/Vegan)

Ingredients for the Crust:

  • 1 cup coconut flour
  • 1/4 tsp kosher salt
  • 3 tbsp maple syrup
  • 5 tbsp butter (dairy or non-dairy… I used Earth Balance), softened and cut into small pieces

Ingredients for the Filling:

  • 3/4 cup organic cane sugar (or coconut sugar)
  • 1/3 cup maple syrup
  • 1/3 cup melted butter (dairy or non-dairy)
  • 1/3 cup unsweetened almond milk
  • 2 tbsp flaxseed meal
  • 2 tsp tapioca flour
  • 1 tsp pure vanilla extract
  • 1/4 tsp kosher salt
  • 1 1/4 cup pecans, toasted and roughly chopped
  • 2 – 3 handfuls of dark (or milk) chocolate chips, optional

Instructions:

  1. Preheat the oven to 350 degrees.  Grease an 8×8 inch square pan with butter or non-stick spray and line the pan with parchment paper.  This makes it easier to pull out.
  2. Combine all of the crust ingredients into a large bowl.  You can start by using a whisk, but if you’re like me – it’s way easier to use your hand and let the warmth of your hand mold everything together to form the crust.
  3. Press the dough into the prepared pan. Bake for 10 minutes or until golden brown.  Let cool completely.
  4. For the filling: Combine the sugar, maple syrup, and butter in a small saucepan over medium to medium-low heat and whisk to combine.  Bring to a low boil and let it simmer for 2 – 3 minutes.  Remove from heat and let it cool slightly.
  5. In a small bowl, whisk together the almond milk, flaxseed meal, tapioca, vanilla, and salt.  Add to the slightly cooled sugar mixture and whisk to combine.
  6. Stir in the pecans and pour the mixture over the crust.  Sprinkle the chocolate all over the top and bake for 30 minutes.
  7. Let it cool for about 15 minutes, then refrigerate for at least 2 hours before cutting.
  8. Store leftovers in an airtight container in the refrigerator.

___________________________________________________

Cocktails

Because I’m a firm believer in that you can’t (or shouldn’t) have a holiday party without something fun to sip on, I’ve got two cocktails below that I’m pretty sure you’re going to love! 

apple cider mimosas Whitney Khan Contributor Miami Moms Blog

Apple Cider Mimosas

Ingredients for the sugared rims:

  • 1 tbsp cane sugar
  • 1/8 tsp ground cinnamon

For the Mimosas:

  • Apple Cider
  • Champagne or Sparkling Wine

Instructions:

  1. Mix the sugar and cinnamon together on a little plate.  Pour 2 – 3 tbsp of apple cider into a small bowl.
  2. Dip the champagne flute in a little apple cider, then dip it in the cinnamon-sugar mixture.  This makes the glass look so pretty!
  3. Carefully pour apple cider into the flute and top it with the Champagne or sparking wine.  (I like to do 1/4 of the glass with apple cider and 3/4 with Champagne.)
  4. Garnish with a slice of apple and sip!

___________________________________________________________________

vegan eggnog Whitney Khan Contributor Miami Moms Blog

Vegan Eggnog

Ingredients:

  • 1/2 cup cashews
  • 2 cups almond milk
  • 2 tbsp maple syrup
  • 1 tbsp water
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp cardamom
  • 4 – 6 pitted dates
  • 1 tsp vanilla, optional
  • couple splashes of your favorite rum, optional

Instructions:

  1. In a small bowl, add the cashews.  Cover them in water and let them sit for at least 2 hours.
  2. Once the cashews have softened, add EVERYTHING except the booze to a high powered blender.  BLEND-BLEND-BLEND for about 1 minute, or until completely smooth.
  3. I like to refrigerate my eggnog until it’s super cold.  This part is totally up to you.
  4. Pour into a pretty glass and give it a splash or two of rum if you’d like!  Garnish with a couple sprinkles of cinnamon or throw a cinnamon stick in the glass.  Enjoy!

_________________________________________________________________

Friends, I hope you find some, if not all, of these recipes helpful and delicious.  And I hope you have the best day  cooking, eating, and spending time with your loved ones.  We have so much to be thankful for, right?! 

Happy Thanksgiving!
-Whitney