The Christmas tree atop the Space Needle, my Mom bumping Susan Boyle’s The Gift on repeat. Much anticipated snow that rarely materializes. Too much spruce spray clogging my office lobby, which is also stuffed with a fake tree and empty boxes wrapped in shiny silver paper. All signs that the holidays are upon us. Naturally my favorite part is the deserts. For Turkey Day, I tried my hand the following three sweet delights, two of which I discovered in the best-ever-magazine in-the-universe, Bust. Enjoy!
1. Homemade “Thin-Mints:” This way-to-easy recipe I found in Bust Magazine about a year ago, but Bust’s crew got it from Averie Cooks. I got my boyfriend to crush up peppermints and sprinkled the pieces on top for a little extra flair and texture. These minty morsels turn out best if you stick them in the freezer for an hour before serving.
2. Salty Pretzel Chocolate-Chip Cookies: Another reprinted recipe I started drooling over flipping through a (most recent) issue of Bust. Adding a drop of molasses was the only modification I made to these cookies. Carey Jones and Robyn Lenzi’s recipe is On. Point.
3. Pumpkin Cheesecake Bars: From The Hungry Housewife. I subbed this gluten-free flour for regular and used KIND’s gluten free cinnamon granola clusters in place of oats. (Be sure to smash up the clusters, or pulse them for a couple minutes in a food processor, before adding them to your flour mixture.) Chocolate curls, I figured, could only improve the topping, so I liberally sprinkled them over everything as soon as I pulled my Pyrex out of the oven.