I love how each family has different cookies that seem to define the holiday season, each evoking the essence of what the season brings. For my family, these after dinner mint cookies are a family staple when the holidays come around. Still to this day, my grandma always makes these and you will see why! I’m so excited to start off the holiday season with all of you and of course this cookie recipe!
People don’t make punch anymore do they? There was a craze back in the day where every house had a punch bowl and now we never use them! I don’t really know why because punches are great. They serve a crowd, can be made ahead and are ready to go as guests arrive.
I love to have a large festive bowl of beverage ready and this pomegranate version is one my favorites. Using the fruit of the season, it is refreshing and delicious. Break out that punch bowl that’s hidden in the corner of your basement or borrow your grandma’s as I’m sure they’ll have one and make this punch for Thanksgiving!
This pie is a special one for me. I always have to make pecan and pumpkin for Thanksgiving, but I think everyone in America agrees that there has to be an apple pie as well. Pecan and pumpkin recipes are usually tried and true and pretty standard tried and true, but apple pie recipes vary greatly. They’re all good, but this one is one of my favorites. Not only is it a classic apple pie, it’s heightened with caramel sauce, which makes it unbelievably delicious. This is a staple on my Thanksgiving table and (I hope) on yours now too!
Do not get me wrong, I love a traditional pumpkin pie. A creamy, smooth and traditional pie really is perfect. But sometimes during the holiday season, there can be pumpkin pie overload. Or if you’re like me, it’s just fun to make a little variation to the usual. It’s for times like these that I reserve this “no-bake” variation. I put “no-bake” in quotations because, I’ll admit, the crust does need a little oven time. But it’s quick and pretty much painless. The ginger snap crust is amped up with the use of crystallized ginger and the pie is finished with a sweet Swiss merengue, a personal favorite of mine.