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Thursday Trios: Thanksgiving Edition

'Tis the season of Friendsgivings, work potlucks, and of course the start of the family gathering season...Thanksgiving! No matter where you are headed off to, I've got the perfect trio of desserts to bring with you (for both the ride &... I guess... to share with other people when you arrive). They also make the perfect thank you gift for all those in your life who deserve a little gratitude (I gifted my garbage man a big basket of these today because he always, always takes extra green waste if I have it!) And when Chase heads offshore during this time of year, he gets a big plate filled with these desserts too!

This basket contains a little something for everyone: rich cheesecake bites, sweet & salty pretzels, and mini oatmeal chocolate chip cookie to satisfy the classic chocolate lover... plus you can whip this all up in about an hour!

Pumpkin Spice Pretzels:


  • 24 ounces white chocolate

  • 2 tablespoons pumpkin pie spice

  • 5 drops orange food coloring

  • 1 bag large, salted pretzels


  1. Line baking sheets with parchment paper.

  2. Melt 20 ounces white chocolate.

  3. Once melted, stir pumpkin pie spice and food coloring into chocolate.

  4. Dip pretzel three quarters of the way into the chocolate. Allow excess chocolate to drip off. Place pretzel onto parchment paper and let chocolate set up. Repeat with remaining pretzels.

  5. Melt remaining chocolate and drizzle over pretzels.

  6. Refrigerate until ready to serve.

Pumpkin Cheesecake Bites:


  • 3/4 cup ginger snaps, crushed

  • 3/4 cup graham crackers, crushed

  • 4 ounces cream cheese, softened

  • 2 1/2 cup melted white chocolate, divided

  • 1/2 cup pumpkin puree

  • 2 tablespoons pumpkin pie spice

  • 1 tablespoon coconut oil

  • pinch of Kosher salt


  1. Line baking sheet with parchment paper. In small bowl, mix ginger snap and graham cracker crumbs.

  2. In mixer, beat cream cheese until light and fluffy. Add 1/2 cup white chocolate, pumpkin puree, pumpkin space and salt, beat until combined. Add ginger snaps and graham cracker crumbs and mix well. (Reserve approximately 1 tablespoon of crumbs for later!)

  3. Scoop mixture into tablespoon-sized balls and freeze for 30 minutes. (The mixture will be moist and hard to form into balls, just get the amount right and you will fix the shape later!)

  4. Remove balls from freezer. Roll between hands to form smooth balls.

  5. Melt 2 cups of white chocolate with coconut oil. Dunk pumpkin cheesecake balls in white chocolate to coat. Place back on baking sheet and sprinkle with remaining crumbs.

  6. Refrigerate until ready to serve.

Mini Chewy Oatmeal Chocolate Chip Cookies:


  • 1 cup butter, softened

  • 1 cup sugar

  • 1 cup packed brown sugar

  • 2 large eggs

  • 1 tablespoon molasses

  • 2 teaspoons vanilla extract

  • 2 cups all-purpose flour

  • 2 cups quick-cooking oats

  • 1-1/2 teaspoons baking soda

  • 1-1/2 teaspoon ground cinnamon

  • 1/2 teaspoon salt

  • pinch of nutmeg

  • 1 cup to 1 bag of chocolate chips


  1. Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, molasses and vanilla; beat well.

  2. Sift the flour, baking soda, cinnamon, nutmeg, and salt; gradually add to creamed mixture and mix well. Pour in oatmeal and mix until just combined. Stir in the chocolate chips. Drop 1 teaspoon sized scoops onto greased baking sheets.

  3. Bake for 9 minutes.




Make Ahead Meal Monday & Happy New Years!


Chicken & Dumplings 


Hump Day Home Project: Built-In Bench


Peach Ice Cream


Friday Favorites: New Years' Resolutions, Winter Decorating  Inspo, and More!

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