Last Minute Thanksgiving Treats



Wanna throw something together at the last minute for Thanksgiving? A homemade gourmet gifts, some cookies to put a smile on the kid's faces or or mind-blowing cornbread that will impress most anyone??

Here are my 2 last minute, tried and true favorite and easy Thanksgiving go-to recipes:

Chocolate Crispy (Turkey) Cookies

(recipe adapted from The Smitten Kitchen Cookbook)

3 cups flour

1/2 cup unsweetened cocoa

1/2 teaspoon kosher salt

1 teaspoon cinnamon

2 sticks unsalted butter, softened

11/2 cups sugar

2 large eggs

1 teaspoon vanilla extract

In a large bowl, combine the flour, cocoa, salt and cinnamon. Set aside. Using an electric mixer, beat together the butter and sugar until fluffy. Add the eggs, one at a time, until combined. Stir in the vanilla. Add the dry ingredients, one cup at a time, until a dough is formed and ingredients are fully combined. Separate the dough into 2 balls. Wrap in plastic wrap and refrigerate for at least one hour and up to 2 days. Preheat the oven 350. Remove from the refrigerator and let the dough soften slightly on the counter by resting for about 10 minutes. Set out a piece of parchment paper and dust lightly with flour. Roll the dough out directly on the paper to a 1/2" inch thickness. Use cookie cutters to cut the cookies into shapes and place on a separate parchment-lined baking sheet. Keep re-rolling the dough scraps to shape new cookies until you've used all your dough. Bake the cookies, 1 inch apart for 10-12 minutes until the edges are crisp and center is still a bit soft (the centers will crisp up while the cookies cool). Store the cookies in an airtight container for up to one week! 

Butternut Squash Corn Bread with Cinnamon Swirl

2 cups flour

1 1/4 cup cornmeal

1/2 sugar

3/4 teaspoon kosher salt

1 1/2 tablespoon baking powder

1- 10 ounce package frozen butternut squash puree, thawed

2 eggs

1 cup milk (or soy milk)

3/4 cup vegetable oil

1 1/2 teaspoons cinnamon

chili flakes, optional

Preheat the oven 350. In a large bowl, combine the flour, cornmeal, sugar, salt, and baking powder, and set aside. In a separate large bowl, whisk together the squash, eggs, milk, and oil until well combined. Add the dry ingredients to the wet ingredients and mix well. Pour the mixture into a greased 9×11 Pyrex dish. Sprinkle the cinnamon over the top and use a fork to "swirl" the cinnamon into the mixture. Bake, uncovered, for 35-45 minutes until the bottom and edges are golden brown and the center is firm. Let cool slightly before cutting into squares and serving. Can be made up to 2 days in advance and refrigerated. Reheat on low before slicing.