• 1 ½ cups eggnog
• 2 eggs, beaten slightly
• 1 ½ tablespoons ground cinnamon, or to taste
• 1 teaspoon pumpkin pie spice
• 12 slices French bread
• Maple syrup (to serve)

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• Prep: 15 mins
• Cook: 10 mins
• Total: 25 mins
• Servings: 6

1. Whisk eggnog, eggs, cinnamon, and pumpkin pie spice together in mixing bowl until well blended; pour into shallow dish.
2. Preheat pan over medium heat or electric skillet to 300 degrees Fahrenheit. Lightly grease skillet.
3. Dip one slice of bread at a time into eggnog mixture, coating each side of bread thoroughly.
4. Place prepared bread slices into preheated skillet and cook, turning once, until golden brown on each side.
5. Place cooked bread slices on serving plate and cover with foil to keep warm until all slices are cooked. Serve immediately.

• 1 ½ cups eggnog
• 2 eggs, beaten slightly
• 1 ½ tablespoons ground cinnamon, or to taste
• 1 teaspoon pumpkin pie spice
• 12 slices French bread
• Maple syrup (to serve)

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• Prep: 15 mins
• Cook: 10 mins
• Total: 25 mins
• Servings: 6

1. Whisk eggnog, eggs, cinnamon, and pumpkin pie spice together in mixing bowl until well blended; pour into shallow dish.
2. Preheat pan over medium heat or electric skillet to 300 degrees Fahrenheit. Lightly grease skillet.
3. Dip one slice of bread at a time into eggnog mixture, coating each side of bread thoroughly.
4. Place prepared bread slices into preheated skillet and cook, turning once, until golden brown on each side.
5. Place cooked bread slices on serving plate and cover with foil to keep warm until all slices are cooked. Serve immediately.

• 1/2 c. apple cider
• 1/4 c. vodka
• 1 tsp. cinnamon
• 1 tbsp. caramel sauce

Wet edge of 2 martini glasses with apple cider, then dip in cinnamon-sugar mixture. In cocktail shaker filled with ice, combine 1/2 cup apple cider, 1/4 cup vodka, 1 teaspoon cinnamon, and 1 tablespoon caramel sauce. Pour into glasses.

• ½ cup flour
• 2 eggs (beaten)
• 1 cup Italian-style breadcrumbs
• 1 package ravioli (9 ounces)
• 1 cup marinara sauce

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1. Add each of the first three ingredients to a separate bowl.
2. Dip ravioli in flour, then eggs, then breadcrumbs.
3. In batches, lay ravioli in single layer in basket; air-fry at 350 degrees Fahrenheit for 8 minutes per batch, flipping halfway through. Serve with marinara sauce.

• 2.6 lbs. piece pumpkin, peeled, seeded, chopped coarsely
• 1.5 oz. butter, chopped
• 1 Tbsp. finely chopped fresh chives
• salt and freshly ground black pepper
• whole nutmeg

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1. Steam or microwave the pumpkin until tender; drain well.
2. Mash the pumpkin and butter in a large bowl until smooth. Stir in chopped chives; season to taste with salt and pepper.
3. Grate a little nutmeg over mashed pumpkin.

• 1 Tbs. + 1 tsp olive oil
• 1 lb. mild or spicy Italian sausage (casing removed)
• 4½ cups marinara sauce
• 2 lbs. frozen cheese ravioli, thawed (about 24 ravioli)
• 2 ½ cups shredded mozzarella cheese
• 1 cup freshly grated parmesan cheese

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1. Preheat oven 400°F.
2. Brush 9-by-13-inch pan with 1 tsp. olive oil. Heat large skillet on medium heat. Add remaining tablespoon olive oil and sausage. Cook, breaking sausage into bite-sized pieces with the back of a wooden spoon, until sausage begins to brown; about 8 minutes. Add marinara and simmer. Remove from heat and cool slightly.
3. Spoon a third of the sauce mixture over bottom of pan. Place layer of ravioli on top of sauce. Pour half of remaining sauce on top of ravioli. Sprinkle sauce with one cup mozzarella and ½ cup parmesan. Repeat with another layer of ravioli. Top with remaining sauce, mozzarella, and parmesan.
4. Bake uncovered 25 minutes or until edges are bubbling. Switch oven to broil and broil on high 3 to 4 minutes or until cheese is golden brown. Allow lasagna to sit 10 minutes before serving. Enjoy!

• 1 stick plant butter, softened
• 1/2 cup creamy natural peanut butter
• 1/2 cup packed brown sugar
• 2 tablespoons Comvita Manuka Honey
• egg replacer equivalent of 1 egg, such as Bob’s Red Mill (Buy from Amazon, $4.39)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/2 cup sugar, for rolling
• 15 kisses or large vegan chocolate chips

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1. Preheat oven to 375 degrees Fahrenheit.
2. Using an electric hand mixer, cream the butter in a medium bowl. Add in the peanut butter, brown sugar, manuka honey, egg replacer, and vanilla extract, using the mixer.
3. In a separate bowl, whisk together the flours, baking soda, and salt. Add the wet ingredients to the dry and combine.
4. Gather the dough, form it into a ball, wrap it in plastic, and refrigerate for 20-30 minutes, until firm enough to roll into balls.
5. Place the 1/2 cup of sugar into a small bowl. Use a small ice cream scoop to scoop about 1 tablespoon of the dough. Form each scoop into a ball and roll in the sugar. Place on a Silpat or parchment-lined baking sheet.
6. Bake for 9 to 10 minutes, until cracked on top. Remove from the oven and press kisses or chips into the middle of the cookie.

• 3 1/4 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 tablespoon ground ginger
• 3/4 teaspoon baking soda
• 3/4 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened to room temperature
• 1/2 cup packed brown sugar
• 1 large egg
• 1/2 cup unsulfured molasses
• 1 1/2 teaspoons vanilla extract
• (optional) zest of one small orange
• optional toppings: simple icing (see below), red hots, sprinkles, etc.

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1. In a large mixing bowl, whisk together flour, cinnamon, ginger, baking soda, cloves, salt, and nutmeg. Set aside.
2. In an electric stand mixer fitted with the paddle attachment (or alternately, you can use a hand mixer and a separate large mixing bowl), beat the butter and sugar together for 2 minutes on medium-high speed until light and fluffy. Add in egg, molasses, and vanilla, and beat on medium speed until combined. Reduce mixer speed to low, and gradually add the flour mixture until just combined.
3. Divide the dough into two equal portions, and form them each into a ball. Then gently use your hands to flatten each ball into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for 1 hour or so, or until the dough is chilled yet still somewhat pliable. (Or you can refrigerate the dough for a longer period of time, and then later let soften on the countertop for 15-20 minutes before rolling it out.)
4. Once you are ready to bake the cookies, heat the oven to 350°F and line a baking sheet with parchment paper; set aside.
5. Unwrap the dough and place it on a large, lightly-floured hard surface. Use a floured rolling pin to roll the dough evenly until it is approximately 1/8-inch thick. Then use your favorite cookie cutters to cut out your desired shapes, re-rolling the dough as needed to cut out more. Transfer to parchment-covered baking sheets.
6. Bake for 8 to 10 minutes, or until the cookies are crisp around the edges and on top. Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to finish cooling.
7. Once the cookies are room temperature, feel free to decorate them as desired with the icing (see below) plus any extra sprinkles or candies. Serve and enjoy immediately, or store in a sealed container for up to 4 days.