Quick + Easy Thanksgiving Sweets

To be honest, I don’t typically cook on Thanksgiving. For starters, uncooked turkeys gross me out. Plus, I’m not exactly interested in knowing how many sticks of butter are really in my mashed potatoes.

Ignorance is bliss.

BUT, I do like to impress guests with simple Thanksgiving sweets: baked apples, baked pumpkin + chocolate-covered cranberries [my favorite]. These treats are DELISH and perfect for those of you who prefer to steer clear of a labor-intensive Thanksgiving. I mean, it IS a holiday [rest is important].


4 apples | 1/4 c. brown sugar | 1/4 c. chopped walnuts | 1/4 c. dried cranberries | 1 tsp. cinnamon | 1 Tbsp. ghee | 3/4 c. boiling water

  1. Preheat oven to 375 degrees.
  2. Core out the apples leaving the bottom intact. The holes should be about an inch wide.
  3. Mix brown sugar, cinnamon, walnuts + cranberries in a bowl. Spoon mixture into each apple.
  4. Place apples in a baking dish and dot each one with ghee. Pour boiling water into the dish.
  5. Bake apples for about 45 minutes, until the apples are tender.
  6. Drizzle with caramel (optional)





Pumpkin (seeded, peeled and cut into pieces) OR replicate with | 2-3 Tbsp. Coconut Oil | 1/4 c. brown sugar | 1 tsp. cinnamon | 1/2 tsp. salt

  1. Preheat oven to 325 degrees. Mix together brown sugar, cinnamon, and salt.
  2. Coat pumpkin with coconut oil. Sprinkle brown sugar mixture over the pumpkin.
  3. Cover pumpkin with aluminum foil. Bake for 40 minutes. Uncover and continue baking for another 15-20 minutes until the pumpkin is tender.





1 bag cranberries (12 oz.) | 1 bag chocolate chips (12 oz.) | 1 Tbsp. Ghee

  1. Melt chocolate chips in a saucepan over low heat and stir in ghee. Pour chocolate into a bowl.
  2. Pour a handful of cranberries into the chocolate and coat thoroughly. Spoon each cranberry on to a plate (or a sheet pan covered with wax paper). Continue with as many cranberries as you want!
  3. Refrigerate until the chocolate hardens, about 10 minutes.
  4. Place cranberries on a toothpick and serve in a martini glass.



Photos by Annie Shak | Video by Katie Grossbard