Truth be told I have never hosted Thanksgiving dinner or cooked a turkey for that matter. While the thought of it overwhelms me to nearly the point of paralysis, I think I would like to attempt it … one day. Today is not that day. So instead I offer to help with the sides or sweets, and one of my favorites is Cranberry Sauce. It’s so easy to make and I love experimenting with flavours.
In an effort to change things up and exercise portion control, this year we’re celebrating Thanksgiving with individual mason jar Pumpkin Cheesecakes. While I’m only half joking about the portion control, I just knew I wanted to do a dessert in these darling mini mason jars when I first spied them. And these cheesecakes are the perfect Holiday treat for them, light, fluffy and bursting with seasonal flavours.
Now before you convince yourself that making mini cheesecakes is going to be too much work, I assure it’s not. It’s the same process as a regular cheesecake, with just a few extra minutes required to fill the jars individually. Since mason jars lend themselves to a rustic feel, no skill or perfection required! And let’s be honest, individual servings instantly make a dessert appear so much fancier than it is 😉 However, if you don’t have mini mason jars, I’ve included steps to make a regular 9-inch cake as well, I wouldn’t want you to miss out!
Well it sure felt like fall for the first week back to school here in Calgary. Crisp mornings, leaves on walkways and the debut of the Pumpkin Spice Latte. But thankfully the weather-man is calling for sunny skies and warm temps for the weekend! Since I’m not quite ready to say good-bye to summer, I thought I would celebrate the first week back to routine with Blackberry Rose Popsicles.
Sound amazing, don’t they? They are!
Sign up to receive new posts & subscriber-only decor, food and lifestyle tips straight to your inbox!
Please check your email to confirm your subscription!
