This week we have a Thanksgiving feast for you, as well as desserts to round out the sweets table at your next celebration. We gussied up a classic with our favorite pumpkin pie recipe, which has a graham cracker crust and fresh ginger. We offered the most amazing chocolate cake you'll ever eat, complete with thick ganache icing. There's a pretty bundt cake, maple pecan blondies, and chocolate chip brioche pretzels from Smitten Kitchen's new book. And welcome anyone with a moist, delicious vegan, gluten-free gingerbread cake.
But let's not forget the savory side of things! We show you how to make the very best mashed potatoes, and how to bake a pan of easy Thanksgiving stuffing. There's a green bean casserole from scratch, complete with crispy onions on top. Pour a spritzer of Prosecco and pomegranate, and you'll be set. Cheers!
Ginger Pumpkin Pie with Graham Cracker Crust
How To Make the Best Mashed Potatoes
Green Bean Casserole with Mushroom Bechamel & Crispy Onions
How to Make Easy Thanksgiving Stuffing
Smitten Kitchen's Chocolate Chip Brioche Pretzels
Gluten-Free Vegan Gingerbread
How to Make a Classic Tarte Tatin
Southern-style Chocolate Cake with Chocolate Ganache Frosting
Spiced Bundt Cake with Whiskey-Coffee Glaze
Maple Pecan Blondies
Pomegranate and Prosecco Spritzer
Last Week's New Recipes: Oven-Baked Salmon, Quicker Pot Roast, Shepherd's Pie, Beef and Bean Chili, Shortbread Toffee Bars, Hot Cocoa with Whiskey, and Tofu Kimchi Dumplings
(Images: See linked recipes for full image credits)
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