What Are You Making for Thanksgiving?

I want to know!! What are you making for Thanksgiving?! Are you making the whole shebang or are you going to someone else’s house and bringing one dish? I am dying to know what you’ll make! 

I have a handful of recipes written down that I started tackling this weekend and I have a game plan to get the rest done on Thursday (ie hand over recipes to my husband and brother+sister in law). BUT I have been seeing SO many delicious recipes all over the internet and I just had to share a few ideas with you! If I had all of the hands, time and money in the world, I’d make them ALL! [Note: these recipes aren’t all gluten-free, but if I made them I’d certainly make a gluten-free version.]

I’m personally planning on making: a gluten-free stuffing and gravy, two pies and a cake, cranberries, a salad, green beans with almonds and garlic and potato casserole. 






Gluten Free Stuffing Salad with Warm Sweet Onion Dressing by Cotter Crunch 

Creamy Sausage and Kale Soup by Bev Cooks 

Classic Traditional Thanksgiving Stuffing by Averie Cooks 

Herbed Sausage, Cranberry and Apple Stuffing by Sally’s Baking Addiction 

Olive Oil Mashed Potatoes by Love and Olive Oil 

Cauliflower, Red Onion and Chestnut Tart by Martha Stewart 





Orange Cranberry Margarita by A Beautiful Mess 

Apple Cider Sangria by How Sweet It Is 





Salted Maple Walnut Pie  by yours truly, Treats With a Twist 

Cranberry Orange and Cream Clafoutis by Joy the Baker

Salted Caramel Pumpkin Cheesecakes by Sally’s Baking Addiction 

Bittersweet Chocolate Pumpkin Tart by Love and Olive Oil 

Salted Chocolate Pecan Pie Bars by How Sweet It Is 

Pumpkin Layer Cake with Cream Cheese Frosting by My Name is Yeh 

Brown Sugar Pumpkin Cheesecake with Pistachio Macaroon Crust by How Sweet It Is 

Ginger + Pumpkin Tart with Maple-Pecan Crust by Oh Ladycakes 





Chipotle and Pumpkin Veggie Enchiladas by A Beautiful Mess 

Thanksgiving Leftovers Chopped Salad by Cookies and Cups 


Ok I’m sure there are a thousand more recipes that have caught your eye! I’d love to hear what they are. And if you need any help, please don’t hesitate to ask me! 

Note: last Thanksgiving I Spatchcocked my turkey just like in the Bon Appeit method shown in that first picture! It turned out AMAZING and I plan on doing that again next year too! ALL of the skin gets crispy, the bird cooks quicker and the whole dang thing is tasty and moist! A real crowd pleaser. 

Baked Apple Cinnamon Steel Cut Oatmeal

My Baked Apple Cinnamon Steel Cut Oatmeal is the perfect fall breakfast. It’s loaded with yummy golden raisins, cinnamon and vanilla, and sweetened from the Honeycrisp apple that’s baked right in. This breakfast is perfect for one on a crisp morning, or can be easily multiplied for a crowd for the holidays. 

Baked Apple Cinnamon Steel Cut Oatmeal // treatswithatwist.com

In my mind, I’m one of those people that wakes up, makes a leisurely breakfast, goes back to bed to eat it while sipping coffee and flipping through a magazine. I’m wearing tall knit socks, a perfectly paired pajama set or nightgown, my dogs are lying one next to me on the bed and one on the floor at the foot of the bed…My hair is perfectly tousled and Instagram ready…

But instead, I’m one of those people who goes to the doctor and has a total meltdown, sobbing because it’s too hot in the room she’s being examined in. And then proceeds to cry and tell her doctor all about her terrible Thanksgiving “plans” and how crazy she feels. And then when she hears that there are no signs of her giving birth anytime soon (despite other bloggers that are due the SAME week as her or later, are sitting in their Instagram pics holding brand new babies), carries the crying through her entire car ride back to work.

I’m shocked I haven’t been written a prescription for sedatives yet. 

Plus, news flash! I’m not even due yet! But for some reason I now feel behind. Sheesh people. Can I have a full glass of wine yet?! 

So, anybody want to update their bets on which day I’ll deliver? I’m so curious to hear.

Baked Apple Cinnamon Steel Cut Oatmeal 1

Baked Apple Cinnamon Steel Cut Oatmeal 5

Anyways! I made a beautiful baked oatmeal for breakfast. I feel like it’s one of those recipes that can be thrown together SO easily and you can double or triple it (or more) based on how many people you need to feed. And although I didn’t make it for this crazy weekday morning, I do feel like when I made it on the weekend I could pretend to have that fantasy life for a bit. 

My Baked Apple Cinnamon Steel Cut Oatmeal is so warm, comforting, and filling. I could barely eat the “for one” portion, so I know you could share it while leisurely sipping coffee in the morning.

I love that it’s baked, which takes the stress out of cooking. Steel cut oats are somewhat intimidating to me, but I love their flavor and texture. Baking them makes it totally hands-off and so easy. You could even bake it the night before and reheat it in the morning for a quicker breakfast.

I used only the most delicious yet tiny Honeycrisp apple for the sweetness and flavor in this recipe. You could drizzle the finished oatmeal with honey, but it really doesn’t need it. It doesn’t need the globs of dark chocolate I added either, but everyone needs a little fun for breakfast.

Baked Apple Cinnamon Steel Cut Oatmeal // treatswithatwist.com

Baked Apple Cinnamon Steel Cut Oatmeal 4

Baked Apple Cinnamon Steel Cut Oatmeal 3

Bake this breakfast for yourself, treating yourself right, or for your family on a weekend or holiday morning. You deserve it.


Baked Cinnamon Apple Steel Cut Oatmeal
My Baked Apple Cinnamon Steel Cut Oatmeal is the perfect fall breakfast. It's loaded with yummy golden raisins, cinnamon and vanilla, and sweetened from the Honeycrisp apple that's baked right in. This breakfast is perfect for one on a crisp morning, or can be easily multiplied for a crowd for the holidays. (one portion)
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  1. ¼ cup steel cut oats*
  2. 1 cup water
  3. 1 cinnamon stick (or ½ tsp cinnamon)
  4. ½ tsp. vanilla paste or extract
  5. 1 Tbs. golden raisins
  6. 1 small sweet apple (like Honeycrisp)
  1. Preheat your oven to 350 degrees F.
  2. Combine the oats, water, vanilla and raisins in a small skillet or baking dish and whisk together. Drop in the cinnamon stick. Slice and fan your apple in the skillet.
  3. Bake for 50 minutes, or until all of the water is absorbed and the apples look soft.
  4. Let cool slightly and serve! I like to serve mine up with a sprinkling of more raisins, some almonds, and maybe a bit of dark chocolate. Enjoy!
  1. *I used the “quick cook” steel cut oats. If you use regular steel cut oats, make sure you soak them overnight in water.
Treats With a Twist http://www.treatswithatwist.com/wp/

Salted Maple Walnut Pie

My Salted Maple Walnut Pie is the answer to all of those who don’t love pecan pie (or who just need a break from it). It’s sweet and tastes profoundly of maple, balanced with a hit of salt and so smooth from the savory toasted walnuts and white chocolate. This is sure to be your family’s favorite pie this holiday season. 

Salted Maple Walnut Pie // treatswithatwist.com

I had one of those weekends where EVERYTHING was on my to do list, and I was determined to get it all done.

Clean the bathrooms, mop the floors, watch 15 episodes of Dawson’s Creek season 5 from the DVR, make a trial run to the hospital, figure out how to install the car seat, bake 2 Thanksgiving desserts to freeze (and pull out like I’m some amazingly prepared preggo host when everyone comes over), spend ALL THE MONIES at the Sephora VIB sale…

Have a total meltdown over seeing pictures of myself from behind at my friend’s wedding, send rantingly threatening texts to another friend begging her to not plan her wedding around one of her bridesmaids being 9 months pregnant (just in case I find myself in those shoes again next time around)…

Have a complete panic attack while watching the awful news from Paris, knowing my best friend is there on her honeymoon. Being so relieved to hear from her, knowing she is safe.

I’ll leave that there.

Dessert, because that’s why you’re here.

One of the Thanksgiving desserts I made is this AHmazing Salted Maple Walnut Pie. It was born out of me really not loving Pecan Pie, but missing this Malted Walnut Pie I made years ago at Thanksgiving and loved. That recipe had malt in every form, a graham cracker crust…a gluten bomb.

Salted Maple Walnut Pie 3

I decided to make it my own, switch to “healthier” versions of sugar, use less butter and eggs, but keep all of the amazing flavor. It really morphed into it’s own beast. And by beast, I mean incredible masterpiece.

I baked two versions. A version with crust (detailed below) and a version with no crust. Truthfully, I’m lazy and just baking the filling with no crust is a-okay by me. In fact, I highly recommend it. But, if you’re a crust lover, I included a gluten-free crust recipe (but I won’t tattle on you if you buy a premade crust!).

Salted Maple Walnut Pie 4

The filling is so sweet, but not unbearably so. It has a heavy hint of salt to balance it all out, those toasty walnuts that are so savory, and a bit of white chocolate to keep it more on the vanilla-side. I couldn’t be happier. And it just solidifies my need to never eat pecan pie again.

Salted Maple Walnut Pie 2

Salted Maple Walnut Pie // treatswithatwist.com

I hope you throw this pie into your rotation for the holidays! You won’t regret it!

Salted Maple Walnut Pie
My Salted Maple Walnut Pie is the answer to all of those who don't love pecan pie (or who just need a break from it). It's sweet and tastes profoundly of maple, balanced with a hit of salt and so smooth from the savory toasted walnuts and white chocolate. This is sure to be your family's favorite pie this holiday season. (one 8" pie)
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  1. 1 cup gluten free all purpose flour
  2. 3 Tbs. almond meal
  3. pinch of kosher salt
  4. ¼ cup cold butter ( ½ stick)
  5. 1 egg
  6. 2-4 Tbs. ice water
  7. 1 egg + sparkling or coconut sugar, for decorating
  1. 4 ounces white chocolate (chips or a baking bar)
  2. 2 cups walnut pieces (or whole walnuts)
  3. 2 eggs
  4. ¾ cup maple syrup
  5. 2/3 cup coconut sugar
  6. ¼ cup sorghum syrup (or molasses)
  7. 1 Tbs. vanilla extract
  8. 1 tsp. kosher salt
  9. ¼ cup butter ( ½ stick)
  10. 1 tsp. orange zest
  1. First prepare your pie crust: In a bowl, combine the flour, almond meal and salt. Cut in the cold butter until it is in small pieces. Then stir in the egg. Finally, slowly add ice water, 1 Tbs at a time until the dough comes together (be sure to stop before the entire dough is wet; you’ll want a little bit of flour left in the bowl or the dough will be too wet). Turn the dough out onto some plastic wrap, wrap it up tight, and place in the fridge to rest for 30 minutes or a few hours.
  2. Preheat your oven to 325 degrees F. Spray an 8” pie dish with nonstick spray.
  3. Lay out a large piece of parchment on your counter and sprinkle with gluten free flour. Turn your chilled pie dough out onto the parchment. Sprinkle the top of the dough with flour and then cover with another layer of parchment (so the dough is sandwiched inside). Use a rolling pin to roll the dough between the parchment into an even, flat circle. Carefully peel back the top parchment paper piece and discard. Flip your rolled pie dough into the prepared pie dish, and remove the parchment paper that was on the bottom (but is now on top). Use your fingers to carefully patch and pinch the dough to fit the pie pan. If you want to make a pattern around the edge of the crust, now is the time to do it.
  4. Use a fork to pierce holes in the bottom of the pie crust. Bake for 20 minutes. Place the blind-baked crust on a wire rack to cool, and put the white chocolate in the bottom of the crust (spread out evenly). I used a thin baking chocolate bar, so I just pressed the squares into the bottom of the crust. Let the white chocolate melt into the crust as the crust cools. (oven is still on at this point)
  5. Prepare the filling: Place the walnuts on a baking sheet in an even layer. Bake 10-15 minutes, watching them carefully, so they become toasted but not dark.
  6. In a small pan over medium-low heat, brown the butter until it is just fragrant and caramel-colored. Set aside to cool.
  7. In a bowl, whisk together the egg, maple syrup, coconut sugar, sorghum, vanilla and salt. Slowly drizzle in the browned butter while whisking. Then, add the orange zest. Fold in the toasted walnuts.
  8. Pour the filling into the pie crust. Beat the last egg in a small bowl. Use a pastry brush to brush the exposed crust with egg, then sprinkle with sparkling or coconut sugar (I used coconut sugar). Bake for 60-70 minutes, until the center is set. If it starts to get too dark early on, cover the pie loosely with a piece of foil.
  9. Let the pie cool on a wire rack. Slice, serve, enjoy!
  1. Keep finished pie on the counter for a day or in the fridge for 4 days. You can also make the pie ahead of time, wrap it well with plastic wrap and foil and place in the freezer. Let the pie defrost in the fridge for 24-48 hours before guests come over.
  2. The pie also tastes amazing without the crust! If you’d rather not make a crust, just bake the filling (with the white chocolate in the bottom) in a pie pan.
Treats With a Twist http://www.treatswithatwist.com/wp/

Pregnancy Update: 25-37 Weeks

Well it certainly has been awhile since I’ve updated you on this growing belly of mine! 

I was so torn. I didn’t know if I should do another update, or just let you know when he arrives. But, at the insistence of some family members, I’ve decided to do a quick update! So let’s dive into weeks 25-37. 

Pregnancy Update - 36 weeks

{36 weeks}

I’m 37 weeks along as I write this.

I’m currently feeling…EVERYTHING. I’m overwhelmed, I’m calm, I’m over-emotional about everything, I’m SO ready to be done so I can meet him, yet I’m really enjoying some parts of being pregnant (hello tortilla chips and peanut m&ms), I feel internally bruised and I feel so excited every time he kicks.

If you are what you eat, then this kiddo would be…a Honeycrisp apple and a ½-caf iced almond milk coffee. I told my mom: I’ve eaten more apples in the last 4 months than I’ve eaten in the last 4 years. I swear, if I don’t have one in my purse I feel like I may starve. As for the iced coffee… Iced Coffee = Life. I won’t even tell you how many Starbucks star points I’ve accumulated.

Something that really blows my mind is that I can’t believe how big I’ve gotten around my back and legs. I honestly don’t feel like I’m stuffing my gob (I have no torso, plus a baby growing inside of me, so my stomach has been pushed up and has no room to expand most days) silly, yet I am just ballooning. I’m having a true girl moment here: I’m scared how long it’ll take to lose the weight and I’m scared I’ll never recognize myself again.

Pregnancy Update - 34 weeks

{34 weeks}

I’ve still been working out, but it’s completely different now. I do arm workouts with weights, walk a LOT, and go to prenatal yoga on Sundays. I stopped going to Body Pump when it got closer to the time to go to my best friend’s wedding in Virginia. I was honestly scared that I’d kick myself into an early labor with how intense the workouts were, and because my priority was to make it to that wedding (a 14 hour drive at 36+ weeks pregnant), I stopped going. If I hadn’t had the wedding to go to, I would’ve kept up with it, but that’s a different story. I’m very satisfied with the choice I made.

Pregnancy Update - 34 weeks

{35 weeks}

My husband and I took a little Babymoon to the beach and it was just a wonderfully relaxing time. I never thought I’d be one of those people who wore a two-piece on the beach at 8 months pregnant, but I did and it was so freeing. You can read about our vacation here.

We pretty much finished the nursery and I am so in love. We went with white walls and one gray wall, and jungle animals in neutral colors. I’m a pretty “neutral colors” gal, so this room is totally all me. I’d move into it if it had a big enough bed for me. The only thing I need in it is some shelves on the one giant blank wall, but those won’t get done until around Christmas time when my dad can come hang them.

I was really worried we wouldn’t have all of the things we needed for him by the time he came, but now I don’t feel that way at all. The things we don’t have aren’t essential and I’m slowly ordering all of the rest of our registry. Whatever happens, happens, and at this point I’m 100% content with how things are.

Pregnancy Update - Halloween 2

{Halloween – 35 Weeks}

Processed with VSCOcam with b3 preset

Ok, so who is taking bets? I’m due November 29th and honestly, babies have their own timeline, so nobody knows when exactly he’ll come. He’s currently head-down, 5-6 pounds, and bald…if you have any wives tales that add that up to anything, let me know.

Also, any tips on letting go of control when it comes to Thanksgiving dinner would be much appreciated. I helped cook the whole meal the last two years, and I’ve been sidelined for this year. I’m so panicky and still marking all of the magazine recipes I want to make for it, but I know I’m not going to get to make any of them. I’m assured that next year I can do whatever I want, but this year it is 100% out of my hands. Most people would be relieved, but for me, I’m wondering if I could get away with cooking the whole meal over the next few weeks and freezing it all and then magically pulling it all out and assuring my Inlaws that it’s already done! Um, no, not going to happen. How crazy am I?!

Ok! That’s it!

Should I do a “what I’ve packed for the hospital” post? I’m thinking I might. And then I’ll post all over the dang place when he is here. Promise!

Flourless Chocolate Snack Cake

My Flourless Chocolate Snack Cake is an easier, slightly different version of the cake just published in Bon Appetit magazine. It is rich, chocolaty and extremely delicious. You’ll want to make this cake again and again during the holidays and after that too.

Flourless Chocolate Snack Cake // treatswithatwist.com

I was flipping through Bon Appetit magazine after an extremely exhausting whirlwind weekend of travel and stumbled on a gluten free chocolate cake that I just had to try.

My husband and I had just driven 14 hours to Virginia and back. There are very few friends in your life that you would do that for…while 9 months pregnant. But this just happened to be one of those instances. When your best friend gets married, deems you Matron of Honor, and just hopes you’ll make it, you do everything you can to make it there. You go, you try your best to be as dedicated and attentive as possible, you dance your pregnant butt off, and you drive home (or your husband drives home) with your feet so sore you can’t put your shoes on anymore.

My feet and ankles were so swollen that I cried over not being able to see my ankle bones anymore. Dramatic? Me? Say what?

Anyways, I thought I’d spend the rest of the weekend with my feet propped up, but seeing this cake had me up and beating egg whites to a stiff peak at 8am. Not sorry.

So, this Flourless Chocolate Snack Cake is my version of the magazine cake. Yes, it is very similar, but I feel like I’ve really simplified it. I tried to health it up a touch too by using coconut oil and coconut sugar. BUT it is loaded with chocolate, so it is what it is.

Which is damn delicious, to be clear.

Flourless Chocolate Snack Cake // treatswithatwist.com

When my mom tasted it, she said it should be my go-to chocolate cake for awhile. That’s a great vouch for a cake! And I couldn’t agree more.

Flourless Chocolate Snack Cake 1

I am definitely going to be making this cake again, especially when all of my family descends up on my house for the holidays.

Flourless Chocolate Snack Cake 2

Flourless Chocolate Snack Cake 4

This Flourless Chocolate Snack Cake will be your go-to chocolate cake too as soon as you try it!

Flourless Chocolate Snack Cake
My Flourless Chocolate Snack Cake is an easier, slightly different version of the cake just published in Bon Appetit magazine. It is rich, chocolaty and extremely delicious. You’ll want to make this cake again and again during the holidays and after that too. (makes one 4.5x8.5" loaf)
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  1. ¾ cup almond meal
  2. ¼ cup cocoa powder (unsweetened)
  3. 7 ounces semisweet chocolate
  4. ¼ cup water
  5. ½ cup coconut oil
  6. 1 tsp. Kosher salt
  7. ¾ cup coconut sugar
  8. 4 eggs, separated
  9. ¼ tsp. cream of tartar
  10. 1 tsp. sparkling sugar (or raw sugar)
  11. 2 Tbs chopped raw almonds
  1. Preheat your oven to 325 degrees. Spray an 8.5x4.5” loaf pan with nonstick spray and line with parchment paper.
  2. In a microwave safe bowl, combine the 7ounces of chocolate and water. Microwave on ½-power until melted (mine took around 2 minutes, stirring every 30 seconds). Stir the coconut oil in and ½ cup of the coconut sugar.
  3. In a small bowl, combine the almond meal, cocoa powder and Kosher salt.
  4. In a large glass bowl (make sure it is completely clean and dry), combine the egg whites and cream of tartar. Use a hand mixer to mix until soft peaks form (high speed). Then gradually sprinkle in the remaining ¼ cup of coconut sugar while mixing until firm peaks form.
  5. Now, to the melted chocolate bowl (which should be cooled), whisk in the egg yolks.
  6. To the stiff egg whites, add ½ of the almond meal-cocoa mix and ½ of the melted chocolate mix. Fold in until almost completely incorporated (carefully fold, trying to maintain the fluffiness). Then add the rest of both mixtures and finish folding in.
  7. Pour the batter into the loaf pan. Top with the sparkling sugar and chopped almonds.
  8. Bake for 55-65 minutes, until a stick comes out with a few crumbs on it, but not completely covered in chocolate.
  9. Let the cake cool completely on a wire rack before slicing and snacking. Enjoy!
  1. Keep cooled, tightly wrapped cake on the counter for 3 days or in the fridge for 5 days.
Treats With a Twist http://www.treatswithatwist.com/wp/