It seemed only fitting that a Mexican inspired Thanksgiving feast would end with a finale as delicious and gloriously breathtaking as a crepe cake stacked 50 crepes high, with fluffy dulce de leche cream between each layer and a rich caramel sauce drizzled over the top. Don’t be intimidated. The only tedious part to this recipe is making the multitude of crepes, which can easily be done the night before. And a 3 hour dulce de leche made from scratch? With every stove top and oven in use on Thanksgiving day, do yourself a favor and make a shortcut version of the sauce in 10 minutes flat. Boom. Happy Thanksgiving, friends!
Recently I was invited to join a few of my incredibly talented blogger friends for an elegant Friendsgiving feast! Caitlin was hosting, and guests were each bringing our own contributions for the special occasion. I decided to mix up a batch of my favorite Thanksgiving Punch, a simple combo of citrus, spices, sugar, and spirits – and always a crowd pleaser! Being the stylish group of friends that they are, everyone had on their favorite pieces from Banana Republic, Gap, and Old Navy. I must admit, my fashion repertoire can be rather limited. I usually keep it simple with my trusted pair of Gap jeans and a plain tee. However, this Friendsgiving, with a little help from my friends, I spiced up my style with a classic Old Navy Plaid Flannel, layered atop a comfy Old Navy Henley. I would never have thought to layer the two, but it’s definitely my new favorite look. Right now you too can take advantage of similarly awesome seasonal items, because now through 11/15, there are amazing deals up 40% off at Gap, Banana Republic, and Old Navy! Be sure to share the love with a friend, because after all, that’s what it’s all about. Happy Friendsgiving!!
Every Thanksgiving presents the same question: how to transform a bland turkey into a flavorful show-stopping centerpiece. Well, this year, if you are looking for an amazing turkey recipe packed with flavor, this Mexican inspired chile-rubbed turkey is it! This rub is made from different dried chiles and best to be marinated overnight for maximum flavor, but even a marinade of a few hours will yield delicious turkey. This recipe makes plenty of marinade and you’ll have some left over for a smaller bird 10-13 pound bird. I hope you enjoy this one!
This salad is all about this stellar creamy dressing made of tahini and toasted pumpkin seeds. It has no dairy, but is packed with so much flavor. I’ve been obsessed with making dressings with seeds and nuts lately, but the dressings often require quite a lot of ingredients and work. You can make this dressing ahead of time so it’s the perfect recipe for a special meal or Thanksgiving dinner. This dressing goes well with just about anything, but pairs particularly well with dark greens and raw shaved cauliflower (my newest obsession in salads– I love the texture of raw shaved cauliflower!). I like to top mine with more crunchy pumpkin seeds and sweet pomegranate seeds, but you can really personalize this with whatever you’d like and add other fall vegetables like roasted squash.
There’s nothing quite like an afternoon spent outdoors, tailgating with friends before a big event, on a crisp, fall day. Today we’re showing you how to plus up your tailgate, while still keeping some of the old school traditions alive. It’s surprising how easy it can be to elevate your tailgate with just a couple of upgrades that will certainly make your space stand out and be the place that everyone wants to be. So go ahead — find that perfect parking spot, fire up the grill and crack open a cold one– tailgating season is here.
I don’t think tacos on your Thanksgiving menu is going to be a hard sell, but let me make a case for these sweet potato tacos anyway. These are very loosely based on my favorite taco truck in LA, Guerilla Tacos. If you’re a taco lover living in LA, you’ve probably had them. I say “loosely based” because I’ve really taken some liberties with the recipe, but the same great flavors are there. The base of these tacos are roasted sweet potatoes and leeks cooked soft in lots of butter. The almond-chile salsa is probably my favorite here– warning it is spicy so use sparingly! It’s all topped with sour quick-pickled onions and tangy creamy French feta. Before you serve these, be sure to toast any store-bought corn tortillas. I simply toast them directly over a stove flame for a minute or so on each side until they’re soft pliable and just ever so slightly charred. I’m telling you these will be a hit at your Thanksgiving table!