Thanksgiving Recap!

I need to apologize off the bat for not taking any pictures. I have a lot of excuses, but at the end of the day, I really just forgot. So in lieu of my own photos, here’s a list of the odds and ends I baked last week with links to the recipes:

Pumpkin Bread: First time trying this specific recipe. It turned out great! Perfect flavor and not too sweet (btw, I subbed the ginger for pumpkin pie spice so it was a pretty standard pumpkin flavor), plus I added walnuts for a little crunch! Not to brag, but my dad did say he preferred it over my mom’s cranberry nut bread. Just sayin…

Chocolate Cake: This is the traditional birthday cake recipe. We had a few birthdays to celebrate from the past few weeks so we turned the Wednesday dinner before Thanksgiving into a little birthday dinner. I probably make this recipe at least 4 times a year, I wonder why (you can do the math).

Ricotta Cookies: These are quickly becoming a family favorite. They are soft and vanilla, with a colorful icing. I’ll probably be making another batch in the next few weeks.

Double Chocolate Cheesecake Cookies: I pinned these a while ago from one of my favorite blogs. They were easy to make and very tasty. I was a little sloppy with the drizzle icing, but it tasted good!

Almond Biscotti: A standard for my holiday baking. They aren’t an ooey gooey crowd pleaser, but it’s the perfect evening snack with your tea when you have a big meal in the afternoon, or mid afternoon snack with your coffee during your holiday shopping.

Pumpkin Chocolate Chip Bars: These are a crowd pleaser every time, and are a must have during our family’s Thanksgiving. Easy and delicious!

Pumpkin Spice Rice Krispie Treats: I know I just made these a couple weeks ago, but my mom had some extra marshmallows that she wanted me to use up. So I made them again, and guess what, they were still delicious!

Gingersnaps: I made these for my mom to use in her molasses gingersnap ice cream. I know it sounds weird, but it’s awesome! These gingersnaps are the perfect flavor and texture, spicy and crunchy!

Energy Balls: I don’t think I’ve blogged about these yet but I’ve made them a few times. They’re a quick no-bake snack that is pretty healthy. I make a bunch and stick them in the freezer, and they mysteriously disappear rather rapidly in my house…

Pumpkin Cheesecake: I’ve made this before in individual ramekins, but this was the first time in 9 inch cake form. It turned out great with the exception of the crust. I tried to sub gingersnap crumbs for graham cracker crumbs in the crust recipe, and it turned out a little too tough. I think the gingersnap crumbs were too fine, so when I packed them down they turned into a very solid crust. Other than that though, it was the perfect dessert for our New York Post-Thanksgiving Chanukah latke fest!

This list is not counting the savory things I made fore the main event! At the end of the week I didn’t understand why I was so tired, but after writing out this list, I sort of get it.

What did you bake this Thanksgiving?


The reason I love gingersnaps and gingerbread, is the unique taste and personality of the flavor.  It’s a nice compliment to any holiday cookie assortment because they add a different taste.  Gingersnaps are one of those cookies that I always associated with buying in the grocery store. Why would you make these when the packaged version is so great already?  Well I do believe there is a time and a place for the packaged gingersnap cookies, but these are so easy to whip up, and what is better than a fresh, home made cookie?

These are actually somewhat of pantry cookie for me.  The other day I had some leftover butter and eggs from another baking project and I wanted to use them up.  And who doesn’t have molasses at the ready in their cupboard?  Mine must have been left over from making gingerbread last year.  So anyway, I decided to make these gingersnaps, and I was thoroughly satisfied with the results.  In addition to enjoying a couple cookies with my tea, I saved a bunch for my mom and her famous molasses with gingersnap ice cream.  It sounds a little weird, but it’s a hit in our family!


Yields about 30 cookies, from The Sweets Life


  • 1 cup sugar
  • 3/4 cup butter
  • 1/4 cup molasses
  • 1 egg
  • 2 cups flour
  • 2 tsp baking soda
  • 1 tsp cloves
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger


  1. Preheat oven to 350.
  2. Combine dry ingredients: flour, spices, baking soda, and salt.
  3. Cream butter and sugar until light and fluffy, add molasses and egg.
  4. Gradually add dry to wet and try not to overmix.
  5. Drop on lined cookie sheets in 1 inch balls, bake 8-10 minutes.  These cookies will spread so give them space!

PS- Happy Chanukah!Second Night