Happy Thanksgiving!

Ingredients for Casserole

• 1 loaf French country bread
• 10 eggs
• 3 cups milk
• 1 tablespoon vanilla extract
• 2 teaspoons ground cinnamon
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• 3 medium apples
• 1/4 cup brown sugar

Ingredients for topping

• 1/2 cup plain flour
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1/2 cup chopped pecans
• 6 tablespoons melted butter, cut into 1cm pieces

1. Preheat oven to 350F and oil baking dish
2. Cut bread into square cubes and set aside in large mixing bowl
3. In a separate bowl, mix the eggs, milk, sugar, vanilla, cinnamon, salt, allspice and nutmeg together.
4. Pour egg mixture over bread and allow it to sit for about 10 minutes, stirring occasionally to soak egg mixture. Then cover and place in fridge overnight.
5. Combine apples and brown sugar in a bowl.
6. In a separate bowl prepare the crumble topping. Mix flour, light brown sugar, cinnamon, and sea salt. Rub the butter pieces in by hand until mixture is soft and crumbly. Mix in pecans and set aside.
7. Tip soaked bread chunks into prepared pan. Distribute chopped apples on top, and top with crumble mixture evenly.
8. Bake for 1 hour, or longer if using a large pan. Serve warm with icing sugar!

• 1/2 large butternut squash, cut into 1/2 inch cubes
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 package baby kale
• 1 medium apple
• 1/2 cup pomegranate seeds
• 1/4 cup feta cheese
• 1/2 pepitas, toasted

Ingredients for Vinaigrette

• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil
• 1/2 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preheat oven to 400F.

Toss together butternut squash, olive oil, Italian seasoning, garlic powder, salt and pepper in a mixing bowl.

Transfer to baking sheet and roast for 30 minutes, until tender.

In a large serving bowl mix together baby kale, roasted butternut squash, apple, pomegranate seeds, feta cheese and toasted pepitas.

Wisk together vinegar, olive oil, mustard, salt and pepper and pour your desired amount of dressing over the salad.

Toss and serve!

Cinnamon Apple Ingredients

• 3 cups diced apples
• 2 teaspoons lemon juice
• 1/8 teaspoon nutmeg
• 2 teaspoon cinnamon
• 6 tablespoons brown sugar
• 1 tablespoon butter

Ingredients for Carmel Sauce

• 1/2 cup sugar
• 3 tablespoons salted butter, cubed, room temp
• 1/4 cup heavy cream

Ingredients for Cinnamon Whipping Cream

• 1 cup whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon ground cinnamon
• 1 cup granola

1. Pipe whipped cream into bottom of the cup
2. Add 2 teaspoons granola on top
3. Drizzle caramel for the third layer
4. Spoon apples over the caramel to create layer #4
5. Repeat layers once more, and drizzle with more caramel
6. Chill in fridge and then serve

• 1 2/3 cups whipping cream
• 750 grams mascarpone cheese
• 1 cup powdered sugar
• 1-2 tablespoons instant coffee granules
• 1 cup pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon vanilla extract
• 3-4 cups strong coffee
• 30 ladyfinger cookies
• Cinnamon

Mix mascarpone cheese, powdered sugar, and instant coffee until combined.

Add pumpkin puree, pumpkin pie spice, and vanilla and mix.

Fold in whipping cream to the fixture gently until no streaks of whipping cream are visible. Be careful to not deflate the whipping cream.

Dip each of the ladyfingers briefly into the coffee. Line the bottom of a large baking dish with soaked ladyfingers.

Smooth half the cream mixture on top of the soaked ladyfingers. Then repeat by adding another layer of coffee soaked ladyfingers, and another layer of the cream mixture.

Refrigerate overnight, and sprinkle with cinnamon before serving.