Romesco hummus

Romesco hummus | Me & The Moose. This easy, healthy snack makes plain, boring hummus more interesting by adding vegetables. Who doesn’t want that? #meandthemoose #hiddenveggies #hummusrecipes #hummus #romescohummus #glutenfree #nutfree #dairyfree #snacks #snackrecipes
Romesco hummus | Me & The Moose. This easy, healthy snack makes plain, boring hummus more interesting by adding vegetables. Who doesn’t want that? #meandthemoose #hiddenveggies #hummusrecipes #hummus #romescohummus #glutenfree #nutfree #dairyfree #snacks #snackrecipes

It’s happening, people. The “new year, new anxiety” phase of January has begun.

Can we talk about having a second child? I have mixed thoughts about it. Sometimes it feels like a member of our family is missing. And both my husband and I have siblings and love it (both the idea of having a sibling and the actual people that our siblings are). AND being an aunt is one of my very favorite things. I don’t want M to miss out on any of that.

But it took so long for us to get pregnant with M, that I’ve been mentally preparing to have one child since he was born.

And the fact is, it took me a long time to feel like myself again both mentally and physically after having M and I’m scared to give that up. I wouldn’t necessarily claim that we’ve “hit our stride” as a family, but we’ve achieved a sort of equilibrium, so the idea of purposely throwing a HUGE wrench into the works with another baby is very scary.

I’m also scared about the change to M’s life. He’s actually cried a few times because he doesn’t have a sibling, but I know that his sadness is purely theoretical. When another little person actually takes up our time, he’ll be PISSED. I don’t want to ruin his life, you know?

But what about the joy a kid brings? And the funny family stories we’ll have in the future? And M will need someone to complain to about all of the mistakes we’ll inevitably make.

And here’s where the anxiety comes in: We are entering my 39th year of life, so my time to perseverate about having another child is swiftly coming to an end. UUUUUUUUGGGGGHHHHH.

What is your advice? Have any of you felt this way? How did you make the final decision? I NEED TO KNOW.

Anyhoo, I can’t think of a good segue, so HUMMUS.

Romesco hummus | Me & The Moose. This easy, healthy snack makes plain, boring hummus more interesting by adding vegetables. Who doesn’t want that? #meandthemoose #hiddenveggies #hummusrecipes #hummus #romescohummus #glutenfree #nutfree #dairyfree #snacks #snackrecipes

Hummus was one of M’s favorite snacks until…it wasn’t. He actually told me one day that he was “done” with hummus and carrots. Rude.

So I combined plain hummus with the veggies and spices from Romesco sauce, had him measure the ingredients and press the food processor buttons, and HUZZAH he likes hummus again.

For anyone wondering why they should make hummus rather than buying it in the store I say, it’s truly so easy that a small child can do it (and did). Unlike regular Romesco sauce, this hummus is nut-free, so you don’t have to toast or roast anything. You don’t even need to chop because the food processor, well, processes.

A couple of notes:

  • There is a lot of smoked paprika in this recipe, so start with 1/2 tsp and add more to taste if you prefer milder flavors.

  • I use a brand of roasted red pepper that comes in a tall, thin jar, so the peppers are really big. If your peppers are smaller, use two.

Romesco hummus | Me & The Moose. This easy, healthy snack makes plain, boring hummus more interesting by adding vegetables. Who doesn’t want that? #meandthemoose #hiddenveggies #hummusrecipes #hummus #romescohummus #glutenfree #nutfree #dairyfree #snacks #snackrecipes

Romesco hummus

1 can chickpeas, drained
1 large roasted red pepper (or 2 smaller peppers)
2 Tbsp tomato paste
2 large garlic cloves
1/2-1 tsp smoked paprika
1 tsp sea salt
1/8 tsp cayenne
3 Tbsp tahini
1 Tbsp sherry or red wine vinegar

 Add all ingredients to a food processor and blend until smooth.

Yield: 16 oz or 1.5 cups

Romesco hummus | Me & The Moose. This easy, healthy snack makes plain, boring hummus more interesting by adding vegetables. Who doesn’t want that? #meandthemoose #hiddenveggies #hummusrecipes #hummus #romescohummus #glutenfree #nutfree #dairyfree #snacks #snackrecipes

Cardamom and coffee blondies

Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes

Growing up, we made chocolate chip cookies a lot and there was always a cookie that wound up with, like, one chocolate chip…and I secretly preferred those. I know, right? BIZARRE. But I still have a soft spot for chocolate-less desserts.

I ALSO have a soft spot for anything with cardamom. We used to visit a chainlet of restaurants in NYC that served cardamom coffee and it felt like such a unique indulgence. The cardamom and the strong coffee paired perfectly with a bit of sugar.

Anyway, these blondies bring me right back to that little cafe with a mini M eating dosas and drinking that brew.

As I mentioned last week, bar cookies are SO MUCH EASIER when cooking for a crowd and these beauties couldn’t be easier. They only require one bowl and the butter gets partially melted at the beginning. These guys are ready in about 40 minutes start to finish (and that’s if you go slooooowly.)

A couple of notes:

  • I used decaf espresso because the last thing my energetic toddler needs is caffeine. OMG. If you don’t have those concerns, feel free to use regular espresso. If you don’t have an espresso maker, strong coffee will do in a pinch, but I recommend heading to your local coffee place and ordering a double shot of espresso to bring home for this recipe.

  • If you prefer a more cake-like texture and subtler flavor, add a second egg to the batter. You end up with a lighty spicy and sweet cake with an airier crumb. Using a single egg yields a denser, more brownie-like consistency and much stronger flavor. M loved both.

Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes
Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes
Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes

Cardamom and coffee blondies


12 Tbsp butter (1 1/2 sticks)
1 cup light brown sugar, firmly packed and slightly domed
¼ cup granulated sugar
2 tsp vanilla extract
1 egg
3 Tbsp brewed espresso (decaf or regular)
1½ cups all-purpose flour
1½ tsp baking powder (½ Tbsp) 
¾ tsp salt
1 scant tsp ground cardamom (measure out a teaspoon and then knock some out to avoid any bitterness)

Preheat the oven to 350.

In a large mixing bowl, melt the butter halfway so that it has some shape left, but is beginning to pool on the bottom (this usually takes about 45 seconds- 1 minute on high in our microwave).

Add the sugars, vanilla extract, egg, and espresso and mix well.

Add the dry ingredients and mix until no streaks or lumps remain.

Pour into a 9x9 baking pan that has either been greased with more butter or lined with parchment allowing an overhang so you can get the blondies out more easily.

Bake for 20-24 minutes, until the blondies are set and springy in the middle.

Yield: 16 medium-sized pieces.

Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes
Coffee and cardamom blondies | Me & The Moose. These bar cookies are spiced, sweet, and dense, require one bowl, and are great for a crowd. #meandthemoose #blondies #coffee #cardamom #batchbaking #Christmasbaking #uniquedesserts #easydessertrecipes

Cranberry bars

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

Cranberry bars! Have you guys seen To All The Boys I’ve Loved Before on Netflix? It’s a DELIGHT and I’ve watched it like 6 times. How does this relate to holiday desserts, you may ask? Well, there’s a part in the movie where one character pretends that making cupcakes for a school bake sale is her top priority and two other characters point out that the easiest way to bake for groups is to make something that can be cut into pieces. This is good advice!

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So this year, we’re only making bars that can be baked in one go and cut into pieces. You’re welcome.

But one place where bars fall short is in their appearance. I love a brownie or blondie (recipe coming at you next week, actually), but they’re not the most attractive dessert. Instead, make these simple cranberry bars and you have a holiday showstopper without much fuss.

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking
Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

These bars have the same sweet/tart profile of a lemon bar, but in a more festive color. I’ve also simplified the recipe so that you can reuse the same kitchen tools for the crust and the filling. And unlike most cranberry curd or bar recipes, I recommend not straining the cranberries after they’re pureed. It doesn’t make enough difference to justify the extra time, effort, and dishes.

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

A couple of notes:

  • I fiddled with the amounts of sugar in the filling because I like the bars a little bit tarter and Ethan likes them a little sweeter. If you like tart, use 3/4 cup. If you like sweet, add the remaining 2 Tbsp.

  • I listed a huge range in the cook time for the tart because it has cooked at wildly varying speeds for me. When I pour the filling directly into the hot shell, it cooked faster, but when my timing was off and I left the crust out to cool while I made the filling, it was a little slower. Also, when I used super fresh cranberries, there was more liquid in the filling and it took longer. Anyway, you get it. Check the tart at about 15 minutes knowing that there is a chance it will take much longer.

Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

Cranberry bars

Shortbread base
1¼ cups all-purpose flour
10 Tbsp cold butter (1 stick + 2 Tbsp), cut into ½-inch cubes
1/3 cup light brown sugar, firmly packed
Heaping ¼ tsp salt

Preheat the oven to 350.

Butter the bottom and sides of a 9x9 tart pan or a 10x10 brownie pan. Set aside.

Combine all of the shortbread ingredients in a food processor and pulse 15-20 times until the mixture looks like coarse sand.

Dump the mixture into your tart pan or brownie pan. If using a tart pan, start by pressing the mixture into a medium-thin layer up the sides of the pan. Then press the remaining shortbread mixture into the bottom of the pan in an even layer. If using a brownie pan, just press the mixture onto the bottom of the pan and don’t worry about the sides.

Bake in the middle of the oven until blondish-brown, about 17-20 minutes.

Meanwhile, prep your filling.

 

Filling
10 oz of fresh cranberries (a scant 3 cups; save the rest of the berries for decoration)
Juice and zest of 1 lemon
¾ cup sugar + 2 Tbsp
3 Tbsp flour
3 large eggs  

In a small saucepan, combine the cranberries, lemon zest, and lemon juice. Heat over a medium flame until bubbling and the cranberries can be squished with a spatula without any give, about 5 minutes. Remove from the heat.

Wipe out your food processor and puree the cranberries until smooth, about 30 seconds.

Add the sugar and flour and puree for another few seconds until combined and the mixture looks like liquid.

Add the eggs and puree again until combined, about 10 seconds.

Turn the oven temperature down to 300.

Remove the tart shell from the oven (if you haven’t already) and fill with the cranberry mixture until right at the top of the tart. You may have some filling left over.

Bake for 18-34 minutes, until there is no wobble left in the middle when the tart is shaken and the filling feels firm, but springy when lightly touched.

Let cool completely before decorating.


Decoration

2 oz cranberries (whatever is left in the bag)
1/2 cup granulated sugar, divided
1/4 cup water
1/2 cup powdered sugar

In a small sauce pan, combine 1/4 cup of water and 1/4 cup granulated sugar and heat over a medium low flame. Stir constantly until the sugar dissolves, about 1 1/2 - 2 minutes. Don’t let the sugar water get too hot; you’re just trying to dissolve the sugar. Remove from the heat.

Add the cranberries and cover well with syrup. Remove from the syrup with a fork or slotted spoon to remove most of the liquid. Add to a bowl with the remaining 1/4 cup of granulated sugar. Roll the berries around to cover with sugar and remove to a plate. Let harden for 20-30 minutes.

When bars are cool, cover with powdered sugar. Add the cranberries in whatever pattern you like.


Yield: 16 medium squares or slices


Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking
Cranberry bars | Me & The Moose. These simple cranberry bars are a showstopper that looks complicated, but is actually easy to bake ahead and cut up for cookie swaps, office holiday parties, and your cookie tray. #cranberrybars #christmasbaking #lemonbars #meandthemoose #holidaydesserts #batchbaking

Sweet potato muffins

Sweet potato muffins | Me & The Moose. These one-bowl, whole grain muffins sneak in some vegetables at breakfast, lunch, or snack time. #sweetpotatomuffins #meandthemoose #sweet potatorecipes #thanksgiving #healthybaking

Thanksgiving is here! I love this holiday and the season that follows, but there are definite downsides. I’ve talked about keeping expectations in check with kids and holidays. And while it’s exciting and fun that there’s always something going on: Making cookies, making gifts, buying gifts, wrapping gifts, listening to music, decorating, holiday events, holiday parties, holiday-themed school things, concerts, visiting relatives, etc, it can be…a lot. And for a little one like mine who’s always searching for his equilibrium, it can be.. A WHOLE LOT.

Sweet potato muffins | Me & The Moose. These one-bowl, whole grain muffins sneak in some vegetables at breakfast, lunch, or snack time. #sweetpotatomuffins #meandthemoose #sweet potatorecipes #thanksgiving #healthybaking

So, let’s not add even more by completely abandoning our commitment to balanced eating, mkay?

These sweet potato muffins are a fantastic “sweet” to have around. They feel festive and would certainly make a fitting Thanksgiving breakfast to watch in front of the parade or DOG SHOW (!!!!!!!), but are just sweet enough thanks to the applesauce, a few Tbsp of brown sugar divided between the batter and the muffin tops, a handful of golden raisins, and sweet potatoes.

And did I mention that they only require one bowl? You’ll have enough dishes this week.

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A couple of notes:
- Chop the sweet potatoes into 1/3-1/2 inch chunks. Any bigger and they may not soften enough during baking, but if you shred them, they disappear and make the batter a bit too wet.
- This is a thick batter, almost dough-like in consistency. Don’t worry. It always puffs up well in the oven and results in an airy, light muffin.

Sweet potato muffins | Me & The Moose. These one-bowl, whole grain muffins sneak in some vegetables at breakfast, lunch, or snack time. #sweetpotatomuffins #meandthemoose #sweet potatorecipes #thanksgiving #healthybaking

Sweet potato muffins

4 Tbsp butter or coconut oil, partially melted
½ cup applesauce
1 egg 
1/2 cup brown sugar, divided  
3/4 cup yogurt 
1 tsp vanilla extract
1 cup wheat flour 
1 cup white flour 
1 tsp baking powder
1 tsp baking soda 
1 tsp cinnamon
1/4 tsp salt 
1 medium sweet potato, cut into tiny squares (about 1.5 cups)
¼ cup golden raisins

Move your oven rack to the bottom or lower middle portion of the oven. Preheat to 375.

In a large bowl, partially melt the butter or coconut oil. Microwave it for a few seconds until it just begins to liquify, but is still partially solid.

Mix in the applesauce, egg, 1/4 cup of brown sugar, yogurt, and vanilla extract. Add the dry ingredients and mix until combined and no streaks of flour remain.

Add the chopped sweet potatoes and raisins and stir again to combine.

Spoon the batter into the cups of a muffin tin, filling about 3/4 of the way. Top each muffin with a large pinch or two of brown sugar.

Bake for 18-22 minutes until firm to the touch and a tester in the middle comes out clean. Check after 12-15 minutes and cover if the sugar browns too fast.

Sweet potato muffins | Me & The Moose. These one-bowl, whole grain muffins sneak in some vegetables at breakfast, lunch, or snack time. #sweetpotatomuffins #meandthemoose #sweet potatorecipes #thanksgiving #healthybaking

Ice cream and candy Thankgiving dinner

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

I, for one, don’t need to see another mini candy bar for quite some time. However, I hate throwing food away (which makes parenting around mealtimes interesting when M declares himself full after four bites). So instead of dumping our excess candy, I’m repurposing it into a Thanksgiving dessert that is equal parts adorable and delicious.

Bonus: I promise you will live in the freezer, untouched, until Thanksgiving, which would certainly not happen if that candy stayed in its original form.

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

Ice cream and candy for dessert might seem odd after a heavy meal, but let me tell you: We had a store-bought version of this plate last year (from the UConn Dairy Bar) and my family tore through it like we hadn’t just eaten our weight in stuffing.

My version of this pie starts with a layer of salted caramel topped with chocolate chip ice cream and then hot fudge sauce.

I chopped up some mini Snickers for stuffing; green M&Ms are peas; vanilla ice cream covered in crushed toffee bars with a white chocolate, pretzel, and marshmallow “bone” become a turkey drumstick; vanilla ice cream with more caramel are mashed potatoes and gravy; raspberry sorbet is sliced to look like canned cranberry sauce; and candy corn is stuck together with white chocolate as a corn cob.

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

Extra bonus: There are many ways for kiddos to help make this pie: They can separate the green M&Ms, chop and smash the candy, unwrap the caramels, and pour and spread the caramel and ice cream layers. If they’re older, they could probably make the whole darn thing themselves.

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy
Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy

And extra extra bonus: You can make this dessert now and be ready for Turkey day in three weeks.

Candy and ice cream Thanksgiving plate

10-inch graham cracker pie crust
12 oz chewy caramels, divided 
3 Tbsp heavy cream, divided
Flaky salt
1 pint chocolate ice cream
1 pint vanilla ice cream
1 small jar of hot fudge (about 12 oz)
1 pint raspberry sorbet (IN A PAPER, NOT PLASTIC, CONTAINER)
½ cup mini green m&ms
6-7 fun-sized snickers, chopped
12-15 fun-sized toffee bars (or 3 large ones), crushed
1 cup white chocolate chips, melted
1/2 large pretzel rod
1 large marshmallow, cut in half
Candy corn

Step 1: Caramel sauce, part 1
Combine 8 oz of unwrapped caramel candy with 2 Tbsp heavy cream in a bowl and microwave for 30 seconds. Mix and microwave for 30 more seconds. Mix again. Microwave for 15 seconds bursts, stopping to mix the caramel and milk, until it’s completely melted. Spread over the graham cracker crust, sprinkle with sea salt and place in the freezer until set, about 10 minutes.

Step 2: Ice cream
Let the chocolate ice cream melt a bit for easier spreading. I left it out while I made and spread the caramel and it was soft enough to spread. Freeze until solid, about 2 hours or overnight.

Step 3: Hot (but cold) fudge
Once the ice cream layer has frozen solid, dump the entire jar of COLD fudge sauce on top and smooth it out all the way to the edges. (I made the mistake of heating the sauce a bit and it immediately melted the ice cream underneath.)

Step 4: White chocolate
Melt your white chocolate in a tall thinnish glass. Microwave for 30 seconds on high. Stop and mix. Microwave for another 30 seconds on high. Stop and mix. Microwave for 10 second bursts, stopping to mix until the chocolate is melted.

Step 5: Drumstick bone, part 1
Snap a large pretzel rod in half. Cut a large marshmallow in half. Dip the non-broken end of the pretzel rod into melted white chocolate and press one half of the marshmallow on either side of the rod and hold in place for 10 seconds. Place on a sheet of parchment paper and refridgerate until set, about 5 minutes.

Step 6: Corn cob
Pour a nickle-sized dollop of melted white chocolate on a piece of parchment paper. Place a circle of candy corn onto the chocolate with the white facing in and the yellow facing out. Try not to allow any space between the kernels. place another dollop of melted white chocolate on top of the white portion of candy and repeat. Continue until you have between 5 and 7 layers of corn kernels. Place in the fridge until set, about 10 minutes.

Step 7: Drumstick bone, part 2
Dip the set marshmallow and pretzel rod into the melted white chocolate (feel free to microwave for another 10 seconds if the chocolate feels thick) and let the excess chocolate drip off. Place back onto the parchment paper and spoon the melted chocolate over the rest of the pretzel rod, wiping away any excess on the sides. Place back in the refrigerator until set, about 10 minutes.

Step 8: Prep your candy
Chop the snickers, separate the green M&Ms, and crush the toffee.

Step 9: Sorbet
Slice the sorbet with a large serrated knife and put the slices back into the freezer.

Step 10: Caramel sauce, part 2
Place 4 oz of unwrapped caramel candy and 1 Tbsp of heavy cream into a bowl. Microwave for 30 seconds. Stop and mix. Microwave for another 30 seconds, stop, and mix. Microwave in 15 second bursts, stopping to mix in between, until melted. Set aside.

Step 11: Assemble
Scoop 1/2 pint of vanilla ice cream onto the top of pie. Next to it, pour your M&Ms into a pile. Smoosh the cut up snickers in your hands a bit while piling them onto the top of the pie as well. Add the corn cob. Next, form the rest of the ice cream into an oval ball and roll it in the crushed toffee. Place it on the pie and add the pretzel bone. Place the sorbet slice in the middle. Lastly, using a spoon, shape the vanilla ice cream to look like mashed potatoes and make a dent in the middle. Pour some of the cooled caramel into the hole and immediately place the whole pie back into the freezer. Let freeze overnight and then transfer to a box or cover tightly with plastic wrap.

Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy
Ice cream and candy Thanksgiving pie | Me & The Moose. This genius way to use up leftover Halloween candy is also a hilarious make-ahead Thanksgiving dessert that will please the pickiest kids. #Thanksgivingrecipes #Thanksgiving #dessert #pumpkinpiealternative #icecream #leftoverHalloweencandy