Pumpkin Caramel Sea Salt Blondies

Welcome to the November edition of Blogger CLUE Society! As you may have seen in the past, we have a monthly theme to aid us in the hunt of our assigned blog, and this month's theme is Pie and other Thanksgiving Desserts. This suited me just fine since I am featuring Thanksgiving recipes daily leading up to the big meal this year!

Of course I went in all psyched up to find a new recipe that would fit in amongst our yearly pie assortment...you know about my deep love of pie, right? Well, sometimes we have to adapt...annaDishes was my assigned blog for this month—and she doesn't have any pie recipes on her blog! After the nervous sweats died down (what, no pie!?), I went hunting again...with a fresh perspective.

Although pie is first and foremost in my choices of Thansgiving dessert, lately I've been opening my mind to the possibility of another dessert (or two) alongside the pie. I thought about making Anna's Triple Chocolate Pumpkin Brownies or maybe her Grammy's Hermits, but in the end it was her Maple Caramel Sea Salt Blondies that won my heart.

Yes, I know I said maple, not pumpkin. And I went in with the full intention of making them with maple syrup until I realized there was only about a teaspoon of maple syrup in the bottom of my bottle...after I'd already started mixing things together. Doh! So I improvised and swapped one seasonal flavor for another.

I have to admit, they were pretty wonderful; they would definitely hold their own in any holiday dessert spread. As soon as I replenish my maple syrup stock, I'll be making Anna's original version, as well.

Pumpkin Caramel Sea Salt Blondies

Pockets of caramel and chocolate complement the rich taste of brown sugar mingling with seasonal pumpkin in these blondies that are special enough to earn a place at your holiday table.

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Keywords: bake dessert vegetarian nut-free pumpkin caramel chocolate Thanksgiving bars American fall

Ingredients (9 large or 16 small blondies)

• 4 ounces (8 tablespoons / 1 stick) unsalted butter, melted
• 1 cup brown sugar
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup + 3 tablespoons all-purpose flour
• 1/4 teaspoon fine sea salt (or 1/2 teaspoon flaked or coarse sea salt)
• 1/4 cup chocolate chips (milk, semi-sweet, or dark)
• 8 soft caramels, quartered (~2 1/2 ounces or a heaping 1/4 cup)

to finish:

• flaked or coarse sea salt

Instructions

Preheat oven to 350° F. Grease an 8"x8" baking pan (then line with parchment paper if you wish).

Combine melted butter and sugar and mix until smooth, then beat in the pumpkin, egg, and vanilla. Stir in the flour and salt until just combined. Fold in the chocolate chips and caramel pieces.

Pour into prepared pan, then slide into preheated oven and bake for 20-25 minutes, or until set in the middle. Set the pan on a wire rack, sprinkle with coarse of flaked sea salt, then allow to cool.

note:

If you'd like, try topping your cooled blondies with some chocolate or caramel icing/frosting before sprinkling on the sea salt.

Anna's original recipe used maple syrup instead of pumpkin, which I can't wait to try. She also used milk chocolate chips which I has every intention of using, as well...until I realized that somebody had raided the pantry and there were none to be found (they would be equally wonderful here). Anna also topped hers in melted milk chocolate chips before sprinkling on the salt.

The blogger C.L.U.E (Cook, Learn, Undertake, Eat) Society meets every month in a game of mystery, intrigue, and fun! We are given a theme and secretly assigned another member's blog; our mission is to hunt through our assigned blog to find a recipe that fits the theme through our eyes. We then head into the kitchen and recreate the recipe and post together on reveal day!

I'm a lifelong mystery-lover, my favorite board game is CLUE, and I'm a believer that there's no better way to get to know somebody than through food—is there any doubt that I enjoy this event!?

Today is reveal day, and this month's theme is: Pie and Other Thanksgiving Desserts. Join me in reading about the food hunted down this month in the #bloggerCLUE member's kitchens!

• Aunt Orlean's Pie Dough by Stacy from Food Lust People Love
• Bacon and Leek Quiche by Sue from A Palatable Pastime
• Black Forest Fruit Pie by Stacy from Food Lust People Love
• Brownie Pecan Pie by Christiane from Taking on Magazines
• Cast Iron Apple Pie by Lisa from Suburban Gourmet
• Cauliflower and Leek Quiche by Wendy from A Day in the Life on the Farm
• Chocolate Bourbon Pecan Pie by Aly from Cooking in Stilettos
• Classic Pumpkin Pie by Jean from Lemons and Anchovies
• Fig and Caramelized Onion Crostini by Christy from Confessions of a Culinary Diva
• Five Spice Apple Pie by Kate from Kate's Kitchen
• French Silk Pie with Frangelico by Christiane from Taking on Magazines
• Lemon Almond Cake by Azmina from Lawyer Loves Lunch
• Lemon Icebox Pie by Kathy from A Spoonful of Thyme
• Pumpkin Caramel Sea Salt Blondies by Heather from All Roads Lead to the Kitchen
• Pumpkin Cheesecake Pie by Kelli from Kelli's Kitchen
• Pumpkin Pie Ice Cream by Debra from Eliot's Eats
• Roasted Butternut Squash Dip by Anna from annaDishes
• Semisweet Chocolate Tart with Candied Pistachios by Liz from That Skinny Chick Can Bake
• Southern Buttermilk Pie by Lora from Cake Duchess
• Vegan Blueberry Cranberry Mini Cashew Icebox Cheesecakes by Kim from Liv Life

Cranberry Yogurt Custard Pie with Nutty-Oat Crust

This is a sponsored post written by me on behalf of The Greek Gods® Yogurt. All opinions are my own.

Do I need to tell you how much I adore pie? If you've visited me before, probably not. But just in case this is your first time here, I have something to tell you. PIE IS MY JAM! When forced to choose between pie and cake, I'll choose pie every time. I love it so much that I devote the last Friday of each month to it. And, when it came time for me to put on my big girl panties and start contributing to our Thanksgiving (extended) family meal, I brought homemade pie.

Now that we're clear on my feelings for pie, you'll understand why I immediately jumped at the chance at partnering with The Greek Gods brand Greek-Style Yogurt to make a Thanksgiving-inspired pie featuring their yogurt. That and the fact that you can find a carton of their Honey Greek Yogurt in my fridge at all times.

One of my favorite things to eat when I want a lighter breakfast option, or even a midday snack, is a serving of the honey Greek yogurt with fresh fruit and granola. I've tried all sorts of combinations—my favorite being peaches so ripe they drip down your arms when you try to slice them and honey almond granola. But since I don't think peaches when I think Thanksgiving, that combo was out (but you can bet I'll be making a peach version of this pie next summer).

Initially it was a toss-up between spiced apples and a variation on a pumpkin pie, but since those are both regulars in our holiday dessert spread already, I decided to go with cranberries instead. I am so glad that I did. By first tossing the cranberries with some honey and vanilla, it "tames the tart" a wee bit, plus the honey accents the honey Greek yogurt in the creamy custard that the cranberries wind up suspended in after baking.

As a nod to that breakfast I enjoy, I made the crust from the same main ingredients that go into granola—oats and nuts. The results? A festive pie that has earned its spot on our Thanksgiving menu this year...and probably every menu in the future!

The Greek Gods® brand Greek-Style Yogurt and Kefir are gluten-free and contain live and active cultures. Plus, The Greek Gods® brand Greek-Style Yogurt and Kefir are made with milk from cows that are not treated with growth hormones.

Interested in learning more? Connect with The Greek Gods Yogurt: website | facebook | twitter | instagram | pinterest

Cranberry Yogurt Custard Pie with Nutty-Oat Crust

Roasted cranberries suspended in a sweet Greek yogurt custard make up the filling of this pie with a nutty-oat crust that is perfect for the holidays.

by Heather Schmitt-Gonzalez

Prep Time: 90 minutes

Cook Time: 45-50 minutes

Keywords: bake dessert soy-free vegetarian cranberries yogurt honey Christmas Thanksgiving pie American fall winter

Ingredients (8 to 12)

for the cranberries:

• 2 cups whole cranberries
• 2 tablespoons honey
• 1 vanilla bean, seeds scraped (use pod for something else)
• pinch of fine sea salt

for the crust:

• 2 cups toasted nuts (any one or a combination)
• 1 cup rolled oats
• 4 tablespoons (2 ounces) unsalted butter, melted
• 2 tablespoons granulated sugar
• pinch of fine sea salt

for the yogurt custard:

• 1 cup granulated sugar
• 3/4 cup milk
• 3/4 cup (6 ounces) The Greek Gods Honey Greek Yogurt
• 2 large eggs
• 2 tablespoons all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon fine sea salt
• whipped cream (as much as you like), to serve

Instructions

make the cranberries:

Preheat oven to 400° F. Line a baking sheet with parchment paper.

Toss all of the ingredients for the cranberries together in a medium bowl. Lay them out on the prepared baking sheet. Slide into preheated oven and roast until the cranberries begin to pop and release their juices, 8-10 minutes. Cool completely.

make the crust:

Combine nuts, oats, butter, sugar, and salt in a food processor and process until finely ground, ~3 minutes. Dump into the bottom of a 9.5-inch pie plate and press into the bottom and up the sides. Refrigerate for at least 30 minutes. Clean the bowl of the food processor for later use.

Preheat oven to 350° F. Set plate on a baking sheet and bake until golden, 20-25 minutes. Let cool completely.

make the yogurt custard and finish the pie:

Preheat oven to 350° F. Scrape the cooled cranberries into the bottom of the crust and spread evenly.

Combine sugar, milk, yogurt, eggs, flour, cornstarch, vanilla, and salt in the bowl of the food processor and process until smooth. Pour into the crust over the cranberries.

Set the pie on a baking sheet, then slide into preheated oven and bake until the filling is set, 45-50 minutes. Allow to cool on a wire rack. Store cooled pie, covered, in the refrigerator for up to 2 days. Serve cold or at room temperature with a big pile of whipped cream on the top.

Have you ever used Greek yogurt in a pie? If so, was it in the filling or the crust (or both)? I'd love to hear how you'd use Greek Yogurt to transform a favorite Thanksgiving pie this holiday season...and so would The Greek Gods Yogurt! Enter your favorite pie recipe using Greek Gods Greek-Style Yogurt in their Fall Pie Recipe Contest for a chance at winning some great prizes.

Turkey Tenderloins w/ Mushroom Tarragon Shallot Gravy

Today I'm teaming up with some other bloggers to bring you some great Thanksgiving recipe ideas. Although this isn't technically one of my "25 Recipe" posts leading up to Thanksgiving, as fate would have it there just so happened to be 25 of us today. If you scroll down the the bottom of this post, you'll find 25 bonus Thanksgiving recipe ideas!

Before I tell you about this delicious turkey option for those who may not feel up to cooking a whole bird...and before you get to those bonus recipes...I have to let you know that EACH of the recipe posts I've linked to below also contain a separate, amazing giveaway. You'll want to be sure to visit each post for your chance to win one (or more) of the 25 fabulous prizes!

About this turkey? Well, I've mentioned before that even if I'm cooking a whole bird, I like to make extra turkey to ensure that we have enough leftovers to last us a few days (because leftovers are just as important as the meal). Turkey tenderloins cook up quickly and even give you license to make a separate flavor profile and/or gravy to go along with them. This is great for someone like me who has a hard time narrowing down which direction to take with their herbs and spices.

Turkey Tenderloins with Mushroom Tarragon Shallot Gravy

Turkey tenderloins in rich mushroom gravy with fragrant tarragon are a quick and delicious option if you don't need (or want) to roast a whole bird for the holidays!

by Heather Schmitt-Gonzalez

Prep Time: 10 minutes

Cook Time: 20 to 30 minutes

Keywords: roast entree nut-free turkey tarragon mushrooms Thanksgiving American fall

Ingredients (serves 8-10)

• 2 1/2 pounds turkey tenderloins
• kosher salt
• ground black pepper
• 3 tablespoons unsalted butter, divided
• 1 tablespoon vegetable oil
• 8 ounces crimini mushrooms, cleaned and sliced 1/4" thick
• 3 shallots (~3 ounces total), roughly chopped
• 1 cup turkey stock (or chicken broth)
• 1 cup white wine
• 2 tablespoons white wine vinegar
• 1/4 cup chopped fresh tarragon leaves + more to garnish
• 1 tablespoon cornstarch

Instructions

Preheat oven to 400° F. Season the turkey tenderloins all over with salt and pepper.

Add 2 tablespoons of the butter and the oil to a 12" cast-iron skillet over medium-high heat. Once the pan and fats are hot, add the seasoned turkey and cooking until brown on all sides, 8-10 minutes. Scatter the mushrooms and shallots over and around the turkey.

Combine the stock, wine, vinegar, and tarragon in a measuring cup with a spout. Very carefully pour this over the turkey and vegetables. Allow it to just start to bubble up around the edges.

Carefully slide the pan into the preheated oven; cook for 15-20 minutes, or until an instant-read thermometer inserted in the center of one of the tenderloins registers at least 160° F. Remove from oven and use tons to transfer the turkey to a plate and tent loosely with foil; allow to rest for 10 minutes before slicing.

While the turkey is resting set the skillet with the juices, mushrooms, and shallots in it over medium heat. You should have about 2 cups of liquid (including a few of the mushrooms that probably snuck in when you were measuring); if you have less, add water or stock to make up the difference. Stir cornstarch into 2 tablespoons of cold water until you have a smooth mixture the consistency of whole milk. When the liquid boils, drizzle the cornstarch slurry in while whisking constantly. Simmer for until thick, 1-2 minutes. Remove from heat and stir in the last tablespoon of butter. Taste and adjust salt and pepper as needed.

Serve the turkey with the pan gravy poured over the top; garnish with more fresh tarragon, if you wish.

Kitchen Tools Giveaway ($60.95 total retail value)

Today I'm giving away a set of kitchen tools to help you prepare your next holiday meal (though they're also great for everyday use). All of these are gadgets that get regular use in my kitchen.

Crisp 4 in 1 Zester ($12.99)

KitchenIQ V-etched Extra Coarse Grater Orange ($16.99)

KitchenIQ V-etched Better Zester! Green ($14.99)

OXO Good Grips Wooden Reamer ($5.99)

OXO Good Grips Baker's Dusting Wand ($9.99)

a Rafflecopter giveaway
This giveaway is open to residents of the USA only. Submissions will be accepted through 11:59 pm ET on Sunday, November 29, 2015. One winner will be chosen via random draw and notified via email within 48 hours of the close of this contest, and given 24 hours in which to respond. If no response is received within that time frame, a new winner will be chosen. All entries will be verified.

Thank you to Lisa of Snappy Gourmet for organizing this event! Remember that each link below contains not only a delicious recipe that you might want to add to your Thanksgiving menu this year, but also a giveaway. That means 25 recipes AND 25 giveaways!

25 Thanksgiving Recipe Ideas

I hope you'll visit each of these other bloggers; you'll find the recipes and a different giveaway valued at $50 (or more) on each site!

• Homemade Orange Cider Cranberry Sauce via The Snappy Gourmet
• Cheesy Garlic Herb Potatoes and Squash via Sugar Dish Me
• 5-Ingredient Pecan Pie Fudge via Texanerin Baking
• Brussels Sprouts and Farro Salad via Lemons for Lulu
• Sweet Potato Cheesecake via Cookie Dough and Oven Mitt
• Roasted Butternut Squash and Cranberry Side Dish via Cooking on the Front Burner
• Fig and Goat Cheese Ball via Eat. Drink. Love.
• Overnight Pumpkin Monkey Bread via Barbara Bakes
• Classic Apple Pie via Comfortable Domestic
• Acorn Squash Puree via Daily Appetite
• Pumpkin Banana Bread via Java Cupcake
• Green Beans with Almonds and Bacon via From Valerie's Kitchen
• Classic Pecan Pie via That Skinny Chick Can Bake
• Turkey Tenderloins with Mushroom Shallot Tarragon Gravy via All Roads Lead to the Kitchen
• Sweet Potato Casserole Donut Holes via Cupcake Project
• Maple Mashed Sweet Potatoes via Chocolate Slopes
• Triple Spice Pumpkin Buttermilk Pie via Frugal Foodie Mama
• Homemade Cranberry Sauce via The Adventure Bite
• Twice Baked Potatoes via My Gluten Free Kitchen
• Green Bean Quinoa Casserole via Lauren Kelly Nutrition
• Warm Sweet Potato, Bacon, and Leek Salad with Cheddar Biscuit Breadcrumbs via Sarcastic Cooking
• Pumpkin Slab Pie via The Kitchen is My Playground
• Prosciutto Wrapped Parmesan Pears & Greens via The Complete Savorist
• Cranberry Apple Charlotte via The Redhead Baker
• Pumpkin Ricotta Chocolate Chip Bread via Ari's Menu

25 Potato Side Dishes for your Thanksgiving Table

Turkey, Gravy, Stuffing...POTATOES! Potatoes are the next item that I feature on my Thanksgiving menu, and honestly, they may pose the most difficult choice in my house. I mean, everybody in the world loves mashed potatoes, right? Well, everybody minus one person—my youngest child. As far as he is concerned, the only good potato comes in the form of a french fry. It's a mystery to me.

But back on topic, the choice of which potato dish to to make is so hard because I love to mix things up and make au gratin potatoes, scalloped potatoes, or maybe even duchess potatoes, but my oldest child insists that it is not Thanksgiving dinner without mashed potatoes. So for me, it's either make two potato dishes—one mashed and one not, or just try a different mash variation.

In the end, I usually just choose a new spin on mash, because honestly I love me some mashed potatoes in any form. But then I make a different type of potato for Easter dinner. That's a compromise I can work with. How about you? Is there a must-have potato dish or style of potatoes that make your holiday meal what it is? Here are 25 potato side dish ideas to inspire you this year!

Garlic-Herb Smashed Potatoes by Cooking on the Weekends

Adobo Potatoes Gratin
Aunt Ruthie Mashed Potatoes from Melanie Makes (pictured)
Buttermilk Mashed Potatoes
Butternut Squash & Cheddar Potatoes Au Gratin from Cupcakes & Kale Chips
Buttery Fresh Herb Smashed Potatoes from Frugal Foodie Mama

Aunt Ruthie Mashed Potatoes by Melanie Makes

Canadian Bacon, Swiss Chard and Potato Gratin from Noshing With The Nolands
Cauliflower, Potato & Cheddar Bake from Rachel Cooks
Cheesy Potatoes from Nutmeg Nanny
Cheesy Scalloped Potatoes
Crock Pot Comforting Cheesy Potatoes from Julie's Eats & Treats

Crockpot Potatoes Au Gratin by Chelsea's Messy Apron

Crockpot Potatoes Au Gratin from Chelsea's Messy Apron (pictured)
Duchess Potatoes from Tea & Biscuits (pictured)
Garlic and Herb Potato Gratin from Shockingly Delicious
Garlic-Herb Smashed Potatoes from Cooking on the Weekends (pictured)
Hasselback Garlic and Herb Baby Potatoes from taste love and nourish (pictured)

Duchess Potatoes by Tea & Biscuits

Honey Mustard Roasted Potatoes from Busy in Brooklyn
Irish Champ (Mashed Potatoes with Leek, Watercress and Parsley)
Make Ahead Mashed Potatoes from Karen's Kitchen Stories
Oven Roasted Garlic Herb Parmesan Potatoes from Flavor Mosaic
Roasted Herb Potatoes with Garlic Cumin Aioli from With Salt & Wit

Hasselback Garlic and Herb Baby Potatoes by taste love and nourish

Roasted Red Pepper and Mascarpone Mashed Potatoes from Savory Experiments
Slow Cooker Loaded Mashed Potatoes from Kitchen Treaty
Smashed Roasted Cheesy Potatoes from 365 Days of Baking and More
Sour Cream and Onion Smashed Potato Casserole from Melissa's Southern Style Kitchen
Super Crispy Roasted Potatoes with Shallot-Rosemary Yogurt from Foxes Love Lemons

Check out my Pinterest boards for more Thanksgiving Food and Inspiration!


Oven-Baked Potatoes with Pumpkin Seeds, Garlic and Herbs photo via Shutterstock

25 Stuffing and Dressing Recipes for your Thanksgiving Table

First there was turkey (okay, technically the pie was first)...then was gravy...what comes next on the Thanksgiving table? Stuffing of course! Or do you call it dressing? Again, if I'm being technical, stuffing is stuffed (duh) inside the bird and dressing is baked on the side. My personal preference is dressing because I like some crispy bits on the top and edges—but I still call it stuffing.

Growing up a carbaholic, I've always loved bread stuffing; all sorts of bread. Cornbread, sourdough, rye, croissants, cinnamon bread, or better yet, a combination. I don't mind having a wild rice or grain stuffing on the table...as long as there's still a bread stuffing next to it.

I hope you enjoy this selection of stuffing recipes and find some inspiration for your own Thanksgiving table this year!

Sausage and Apple Cornbread Stuffing (Gluten Free) by Snixy Kitchen

100% Whole Wheat Stuffing Muffins with Sausage and Parmesan from Kalyn's Kitchen
Bacon Cornbread Stuffing
Balsamic Chicken and Stuffing Muffins from Produce for Kids
Chanterelle Sage Sourdough Stuffing from Country Cleaver
Cornbread Sausage Stuffing from Ari's Menu

Turkey-Sage Cornbread Stuffing by An Edible Mosaic

Cornbread Stuffing with Sherried Mushroom Sauté from Cooking on the Weekends
Cranberry Pecan Quinoa Dressing from Gluten Free Yumms (pictured)
Cranberry Pecan Stuffing by Will Cook For Smiles
Dorothy's Southwest Stuffing from Shockingly Delicious
Easy Homemade Sausage Stuffing from Lemons for Lulu

Multi-Grain Bread, Pecan, and Dried Fruit Stuffins

Easy Italian Herb Stuffing from Will Cook For Smiles
Gluten Free Wild and Brown Rice Stuffing from The Lemon Bowl via HumanaVitality
Kale, Dried Porcini Mushroom and Pine Nut Stuffing from Cafe Johnsonia
Make Ahead Stuffing from Wine and Glue
Meatless Slow Cooker Stuffing from Rachel Cooks

Cranberry Pecan Quinoa Dressing by Gluten Free Yumms

Multi-Grain Bread, Pecan, and Dried Fruit Stuffins (pictured)
Mushroom and Kale Sausage Stuffing from Wine and Glue
Mushroom Challah Dressing from What Jew Wanna Eat via The Nosher
Pumpkin Cornbread Chicken Sausage Stuffing from Nutmeg Nanny
Rye, Bacon and Prune Stuffing from Crumb Blog via Tasty Turkey

Sourdough Kale Sausage Bacon Stuffing by Nutmeg Nanny

Sausage and Apple Cornbread Stuffing (GF) from Snixy Kitchen (pictured)
Sausage and Wild Rice Stuffing from The Lean Green Bean
Slow Cooker Stuffing (or Dressing) from The Kitchen is My Playground
Sourdough Kale Sausage Bacon Stuffing from Nutmeg Nanny (pictured)
Turkey-Sage Cornbread Stuffing from An Edible Mosaic (pictured)

Check out my Pinterest boards for more Thanksgiving Food and Inspiration!


Uncooked Stuffing ready for oven photo via Shutterstock

"Great Pumpkin" White Hot Chocolate + DIY Linus's Blanket Mug Cozy inspired by The Peanuts Movie

Guess what movie hits theaters today? The Peanuts Movie! Call me old school, but Charlie Brown and the gang just make me happy. In honor of its release, I've teamed up with 10 other "Blockbuster Bloggers" to bring you some movie-inspired food and crafts. This month, each of us picked a different Peanuts character to focus on, and I chose my personal favorite, Linus.

Linus is Charlie Brown's best friend and Lucy's younger brother. He's wise beyond his years and can't function properly without his beloved security blanket. Aside from the blanket, when I think of Linus, I think of The Great Pumpkin. While everybody else dons costumes and heads out trick-or-treating, Linus sets up camp in the pumpkin patch, waiting to welcome the Great Pumpkin. He believes that the most "sincere" pumpkin patch is where the Great Pumpkin will stop and bring gifts.

Although Linus has his trusty blanket, I can't help but think how cold he must be waiting in a pumpkin patch on a dark, autumn evening. So, I decided that he needed a mug of a tasty hot beverage to help keep him warm. This white hot chocolate is infused with pumpkin, orange, and a hint of spice.

Linus photo courtesty of The Peanuts Movie website

Oh, and the mug gets a little blanket of its own in the form of a homemade cozy (koozie) modeled after Linus's blanket.

What you'll need to make your own Linus's Blanket Mug Cozy:

• Soft, light blue "blanket-type" fabric (1 yard will make a TON of cozies, so you decide how much you need)
• measuring tape
• fabric scissors
• safety pins
• needle
• thread
• button (1 per cozy)

1. Use the measuring tape to measure around your mug, between the handle. Add an extra inch to the length and the height, and cut a piece of fabric that size.
2. Fold a 1/2 inch of fabric in on each edge ("show" side down), using safety pins to secure the folds.
3. Sew each edge, holding the pinned fabric securely between your thumb and fingers to keep it straight. You can remove the pins from each edge as you finish them (this helps to keep the thread from getting caught on them as you work).
4. Wrap your sewn fabric around the mug, eyeballing where you'd like to place the button and button hole. You could make a mark with a fabric pen if you need to, but I just place a finger on the spot.
5. Sew a button on the spot you eyeballed, then wrap it around again to eyeball the spot for the buttonhole. Fold the fabric over on that spot and snip a very small hole (smaller than the button) in the fabric.
6. Secure the soft, fuzzy cozy around your mug.

Now that you have a soft cozy on your mug, fill it with this "Great Pumpkin" White Hot Chocolate. It will warm your bones while you sit outside awaiting the great pumpkin!

"Great Pumpkin" White Hot Chocolate

Rich white hot chocolate infused with pumpkin to celebrate the season.

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: beverage pumpkin white chocolate orange vegetarian soy-free Halloween Thanksgiving American winter fall

Ingredients (serves 4)

• 3 cups whole or 2% milk
• 1 cup heavy cream
• peel of one orange, cut into a long strip (or 2 or 3- w/ no pith attached)
• 8 ounces good white chocolate, chopped (or good white chocolate chips)
• 3/4 cup pumpkin puree
• 3/4 teaspoon pure almond extract
• freshly grated nutmeg
• tiny pinch of fine sea salt

Instructions

Combine milk, cream, and strips of orange peel in a medium-sized sauce pot over medium-low heat. Bring to a boil, stirring from time to time. Gradually whisk in the white chocolate until it is entirely melted, then whisk in the pumpkin puree until smooth and steamy.

Turn off the heat and whisk in almond extract, a few fresh grates of nutmeg, and the tiny pinch of sea salt. Lift out the orange peel and discard.

Ladle into mugs and garnish with another fresh grate of nutmeg and some finely grated orange zest, if you wish.

I hope you'll check out these other fun recipes and crafts inspired by The Peanuts Movie and its characters:

• Charlie Brown Marshmallow Pops from Bread Booze Bacon
• Little Red-Haired Girl Chocolate Popcorn from Celebrating Family
• Printable Snoopy Dog House from Liz on Call
• Woodstock Banana Pudding Filled Chocolate Cupcakes from Big Bear's Wife
• Lucy Bento Lunch Box from East Valley Mom Guide
• "Great Pumpkin" White Hot Chocolate + DIY Linus's Blanket Mug Cozy from All Roads Lead to the Kitchen
• Peppermint Patty Stuffed Chocolate Cookies from Around My Family Table
• Pipe Cleaner Glasses Craft from Popsiculture
• Dust Storm Salted Toffee Muddy Buddies from Lady Behind The Curtain
• Mud Pie Brownies from Sugar and Soul
• Schroeder's Piano Key Cookies from Love Bakes Good Cakes

Spiced Red Wine Cranberry Sauce aka The Best (and Easiest) Cranberry Sauce. Like, ever.

Growing up, I used to cringe at the thought of eating cranberry sauce. I would say I didn't like it, but honestly, I can't remember even trying it. The thing is, the one on our Thanksgiving table was the kind that was still in the shape of the can. My grandma had a special crystal dish that she served it on every year. The dish was rectangular and the cylinder of gleaming red jelly fit perfectly on its side, then somebody would slice it. It just wasn't appealing to me.

When I decided that I wanted to start contributing  to the Thanksgiving meal, the first two things I made were pie...and homemade cranberry sauce. Through the world of food magazines, I realized that cranberry sauce—
a) didn't have to come in a can
b) could contain whole berries
c) is the simplest thing on the planet to make
d) is DELICIOUS!

This is my family's favorite version; I've been making it for almost 20 years now. Even though I still like to experiment and try new flavor combinations, you'll always find a batch of this on the table—it has four generations of people who look forward to it!

Spiced Red Wine Cranberry Sauce

Red wine, cinnamon, and star anise elevate this simple cranberry sauce to a whole new level.

by Heather Schmitt-Gonzalez

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: simmer side sauce dairy-free nut-free soy-free vegan cranberries wine cinnamon Christmas Thanksgiving American fall

Ingredients (serves 6-8)

• 3/4 cup of your favorite red wine (Cabernet Sauvignon, Pinot Noir, or Merlot are all good choices)
• 3/4 cup granulated or raw sugar
• 1 cinnamon stick
• 1 whole star anise
• 12 ounces whole, raw cranberries

Instructions

Combine the wine, sugar, cinnamon stick, and star anise in a medium-sized pot over high heat, stirring until sugar is dissolved and the wine just comes to a boil, ~3 minutes.

Add the cranberries to the pot, then reduce heat to medium-low. Simmer, stirring from time to time until the cranberries just begin to pop, ~5 minutes.

Remove from heat and allow to sit until cooled to room temperature. At this point, you can transfer it to a bowl or container with a lid and refrigerate for up to 5 days.

Remove cinnamon stick and star anise before transferring to a serving dish. Serve warm or cold (I love it warm).

Notes:

This recipe doubles well - I know because I ALWAYS make a double batch.

Sometimes I add a pinch of vanilla sea salt in with the sugar. It's not necessary, but if you have some hanging around anyway, give it a try.

25 Gravy Recipes for your Thanksgiving Table

Now that we've talked turkey (and non-turkey), it's time to move on to the gravy. Gravy is the next logical step since it is often made from the drippings at the bottom of the pan that you just roasted your meat in. Seriously, when you see my yearly Thanksgiving planning list, the turkey is always at the top, the gravy is always second, the stuffing follows that, and so on. As the big day draws nearer, and more roundups are revealed, you'll have a little glimpse into the way my brain works.

Notice I said that the gravy is often made from the fat and juices and bits at the bottom of the pan—I didn't say always! I know some people don't like to bother with separating the fat, or measuring the correct amount of thickener, or even just waiting for the turkey to come out of the oven to make it. The 25 recipes below include traditional recipes with drippings, recipes with unexpected ingredients, make-ahead options, and even some vegetarian and vegan options.

I hope you'll find a few ideas for your Thanksgiving menu this year!

25 Gravy Recipes for your Thanksgiving Table

5 Minute Homemade Brown Gravy from The Slow Roasted Italian
Amazing Vegan Gravy from The Muffin Myth
Bacon Gravy from South Your Mouth
Burgundy Gravy from NeighborFood
Champagne Mushroom Sauce from Simply Recipes

Easy Homemade Gravy by Dizzy Busy and Hungry

Cider Bourbon Gravy from How Sweet It Is
Easy Homemade Gravy from Dizzy Busy and Hungry (pictured)
Giblet Gravy from Simply Recipes
Guinness Gravy from Food For My Family
Herbed Turkey Gravy (pictured)

Herbed Turkey Gravy

Homemade Gravy (without Meat Drippings) from Chocolate Moosey (pictured)
Homemade Mushroom Gravy from Cook the Story
Homemade Turkey Gravy from What's Gaby Cooking
KFC Style Gravy from Panlasang Pinoy
Make Ahead Turkey (Thanksgiving) Gravy from Noble Pig

Homemade Gravy (without Meat Drippings) by Chocolate Moosey

Make-Ahead Turkey Gravy from The Yummy Life
Mushroom and Onion Gravy from Good Cheap Eats
Mushroom Gravy from It's Not Easy Eating Green
Perfect Turkey Gravy from Center Cut Cook
Quick Vegan Onion Gravy from It Doesn't Taste Like Chicken

Vegetarian Onion Gravy by Kitchen Treaty

Shallot and Shiitake Gravy from oh my veggies
Stout Gravy from Climbing Grier Mountain
The Best Turkey Gravy Recipe from Mom on Timeout
Vegetarian Onion Gravy from Kitchen Treaty (pictured)
Wild Mushroom Gravy with Red Wine from The Clean Dish


Check out my Pinterest boards for more Thanksgiving Food and Inspiration!


A spoonful of gravy being poured over mashed potatoes photo via Shutterstock