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| Baileys Irish Cream Mousse Pie |
I absolutely love pies and this is my favorite time of year for baking them. I want you to be every bit as inspired to bake this year as I am! I was sad for a brief moment when I realized that I don't have a single pie photo and recipe of my own to show you this Thanksgiving.
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| Sticky Toffee Pudding Apple Pie |
That is a good thing for you though, because I realized that I could introduce you to my friend, Tricia. I'm going to share with you just a few of my favorites from her blog, Saving Room for Dessert.
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| Chocolate Pecan Pie |
Tricia is my hero when it comes to pie-making. She has posted a brand new pie recipe every single week for a year! You can click on the link underneath any of the pictures here and be taken straight to her recipe for that pie. I am making two of her pies today and I can hardly wait to taste them. I had so many of her pies bookmarked to try; it was hard to choose just a few to show you today!
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| Lemon Chess Pie - I've been drooling over this one for way too long! |
If you read this far, yes, I do have a recipe for you today! I've posted so many oatmeal recipes here; I've been attempting to restrain myself from posting new ones more frequently than once a month. When I saw Jo-Anna post this version of my Cinnamon Spice Baked Oatmeal a couple months ago, I could hardly wait to try it.
Pumpkin Spice Baked Oatmeal (or our favorite Slow Cooked Almond Raisin Oatmeal ) would be an excellent Thanksgiving breakfast. I'm in favor of anything that makes my holiday work easier. This can also be assembled the night before and then put straight into a cold oven the next morning.
Pumpkin Spice Baked Oatmeal
recipe adapted from A Pretty Life In The Suburbs
3 cups old-fashioned rolled oats
1/2 cup brown sugar
2 teaspoons baking powder
1/4 teaspoons kosher salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon ginger
1/2 cup raisins
3 eggs
1/2 cup pumpkin puree
1/4 cup olive oil
1 1/2 cup milk
1/2 teaspoon vanilla
Preheat oven to 350 degrees. Stir together all ingredients and then pour into a well-greased 8" square or 8x10 baking dish. Bake for 30-35 minutes (or 40-45 minutes if cold from the fridge in a cold oven - if cooking this cold from the fridge, give the oatmeal a quick stir first), or until knife inserted in center comes out mostly clean. Enjoy!
Click here for printable recipe
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