These are my personal favorites...
Pumpkin Cookies
If you only ever get to make one cookie in your entire life, it should be these pumpkin cookies. They are moist, cakey, and you will not be able to eat just 10. You will need to eat 11. So, I warn you: Make them with a purpose in mind.
Lemon Chess Pie
I really liked this pie that I made last year. I asked Scott the other day, "Do you remember that pie I made last year...the lemon one?" and he said, "Yes", without looking up from his computer screen.
I don't believe him.
But you should make it. It was good.
Pecan Pie
I might make one of these for Thanksgiving Day this year. I mean, how could you have Thanksgiving without pecan pie? I ate 3 slices in 2 days last year. I, appropriately, ended up with a stomachache.
And for you caramel-lovers...
Caramel Apple Galettes
Caramel Apple Cake
Caramel Brownie Pie
We're having a mini-Thanksgiving celebration on Friday night and I have these waiting in the fridge...
It's a basic cake pop recipe, except I'm using gingerbread instead of your regular boxed cake mix. You can use a pre-packaged mix, but I used this because I'm a superfan and because the magnet with the recipe is on my fridge.
I also made my own cream cheese frosting (do it).
Just mix together your gingerbread crumbs and frosting until it looks like this:
Then you're ready to roll it into balls.
Freeze them for a few hours.
Melt your almond bark or candy melts. I really think almond bark works best. It heats the best and gets to be the thinnest. The thinner the chocolate, the easier this will be.
Dip and sprinkle.
Let them harden.
I dipped the tops (once the white dried) in orange candy melts and then directly into sprinkles.
And there you go!
To keep them fresh, store in the fridge or freezer.
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Again, the pumpkin cookies. Make them.
