Every Meal Is Improved by This Rich Caramelized Onion Gravy Recipe

Materials + Tools:

• 1 roll of tin foil
• 2 packages of crescent rolls
• 1 egg (for egg wash before cornucopia goes into the oven), optional

Instructions:

Start by sculpting tin foil into the shape of a cornucopia (it looks like a cone with an upturned tail). Pro tip: Lightly pack tin foil so it's easier to remove later from your baked cornucopia. Crescent rolls should be buttery enough that this shouldn't be difficult.

Mini Chocolate-Pecan Pies

These smaller portions of chocolate pecan pie make snacking on something sweet way healthier and more realistic than reaching for an actual slice. (via Brit + Co)

Sweet Potato Parfait

You'll get a little bit of sweet and a little bit of savory with this aesthetically-pleasing Thanksgiving dessert. (via Brit + Co)

Double Chocolate Banana Pumpkin Bread

Though layered with chocolate, banana bread does have bananas in it, so that means it's healthy, right? (via Brit + Co)

Pumpkin Donuts with Pecan Frosting

No one can ever say no to a donut, and these can even double-duty as breakfast the morning after Thanksgiving. (via Delicious Knowledge)

Mini Chocolate Pumpkin Seed Candy Peanut Butter Cups

Who said Thanksgiving dessert had to be pie? Snack on these homemade Reese’s cups while you play games after dinner. (via Half Baked Harvest)

Pumpkin Pie Parfait with Coconut Whipped Cream

The most “difficult” part of this recipe is the 24-hour wait to dig in, but don’t worry — this layered gluten-free and vegan dessert is a great way to tap into your creative skills. (via Natural Girl Modern World)

Paleo Pecan Pie

You won’t be in a sugar coma after a slice (or two!) of this paleo pecan pie. Coconut oil and almond flour make this a delicious grain-free and dairy-free dessert. (via Bakerita)

Spiralized Apple Crumble

Instead of spending all your time chopping apples for a healthy Thanksgiving dessert, cut your time in half by spiralizing them for a quick and healthy apple crumble. It’s sure to be a huge hit and is *totally* Instagram-worthy. (via Healthy Maven)

No-Bake Pumpkin Cheesecake with Gingersnap Pecan Crust

Make these a few days in advance to take the stress out of the entire Thanksgiving dinner event. (via Joyful Healthy Eats)

Coconut Caramel Pecan Bars

These vegan and gluten-free bars look and taste fancy, but are a total breeze to make. (via Gourmande in the Kitchen)

Gluten-Free Apple Berry Crumble

Apple pie is so 2014. Instead, make a gluten-free crumble with those apples for a dessert that everyone can enjoy! (via Twin Stripe)

Maple Cupcakes with Pumpkin Pie Frosting

No one will guess that these cupcakes are healthy and gluten-free. Serving cupcakes will keep you from having to wash extra plates and forks, too. (via Amy’s Healthy Baking)

Paleo Pumpkin Pie

Traditional pumpkin pie isn’t gluten-free or paleo. Swap it out for this pie that’s free of dairy and refined sugar, and healthy enough to have for breakfast the day after Thanksgiving. (via Bakerita)

Cocoa Banana Ice Cream Turkeys

Banana ice cream is vegan and gluten-free, and won’t have you missing traditional pumpkin pie. You can have your turkey and eat it too with this adorable dessert, no matter if you’re a carnivore or not! (via Hungry Happenings)

Vegan Mini Pumpkin Cheesecakes

Can you believe raw, vegan cheesecake is a thing? These are perfect for a treat everyone can enjoy, no matter what kind of diet they may follow. (via Clean Raw Living)

Gluten-Free Healthy Carrot Cake Bars

Loaded with freshly grated carrots, warm spices, and a velvety cream cheese drizzle, this treat is all about indulgence without all the guilt. (via The Real Food Dietitians)

Gingerbread Loaf

Deck the halls with boughs of gingerbread! This gingerbread loaf is a slice of holiday happiness that'll transport you straight to a cozy winter wonderland. (via Clean Cuisine)

Granola Cookies

Packed with oats, nuts, and your choice of mix-ins, they're a crowd-pleaser that can be customized to perfection. These cookies offer a delightful crunch in every bite, and you can even make them ahead of time to ease your Thanksgiving prep. (via Crowded Kitchen)

Dark Chocolate Hummus

Browned Butter Banana Zucchini Cake

The browned butter in this healthy Thanksgiving dessert adds a rich, nutty note, while the bananas and zucchini keep it moist and sweet. This dessert is a Thanksgiving game-changer that'll have your family begging for seconds. (via Whole and Heavenly Oven)

Zucchini Bundt Cake

This beauty is all about turning a humble veggie into a dessert masterpiece. With its stunning spiral shape and tender crumb, it's a showstopper that'll have everyone reaching for another slice! (via Where Is My Spoon?)

Blueberry Galette

Bursting with plump, juicy blueberries and encased in a flaky, buttery crust, this treat is the perfect balance of sweet and tangy. Try serving it warm with a scoop of vanilla ice cream or dusted with powdered sugar! (via Vanilla and Bean)

Orange and Prune Scones

These are perfect bites for breakfast or as a charming addition to your Thanksgiving brunch spread. (via Gastroplant)

Ingredients for Paleo Christmas Cookies

For the cookies:

• 1/2 cup grass-fed salted butter, softened
• 6 tablespoons raw honey
• 2 eggs, room temperature
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• 3 cups almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda

For the frosting:

• 6 tablespoons coconut butter or coconut manna
• 1/4 cup cacao butter
• 1-2 tablespoons honey
• Plant-based food coloring
• Vegetable-dyed sprinkles, for topping*

How to Make Paleo Christmas Cookies

1. Add the softened butter and honey to a large mixing bowl. Cream the mixture together using a handheld mixer until it is smooth. Add in the eggs, vanilla extract, and almond extract and whisk until they are well combined. Pour in the almond flour, coconut flour, and baking soda, and continue mixing until the batter has come together smoothly.
2. Separate the dough into two, and place each one on top of a piece of plastic wrap. Roll each dough into a ball, then flatten to a thick disk, cover completely with the plastic wrap, and place in the refrigerator to firm up for at least 2 hours or overnight.
3. Preheat the oven to 350 degrees F. Remove one of the dough discs from the refrigerator, unwrap the plastic and place the dough on top of a piece of parchment paper, then top it with another piece of parchment paper. Use a roller to flatten out the dough to about 1/4 to 1/2 of an inch thick. Work quickly with your favorite Christmas cookie cutters, and use a thin spatula to lift the cut cookies onto a baking sheet lined with parchment paper.
4. Bake the cookies in the oven for 10 minutes. Let them cool for a few minutes, then place on a wire rack for further cooling. Gather the leftover scraps back into a ball in the plastic wrap or parchment paper and place it back in the refrigerator, while working with the other piece of dough. Do this in batches to keep the dough from getting too warm and so you don’t overcrowd the baking sheet.
5. While the batches of cookies are baking, use a small saucepan to lightly melt the coconut butter and cacao butter together over low heat on the stovetop. Remove the pan from the heat when the ingredients have just melted together. Stir in the desired amount of honey, then set aside to cool and thicken up slightly. If you are using food coloring, add in the desired amount into the frosting mixture (1-2 teaspoons of green or red should do the trick). If you plan on only using white frosting, only use a small amount of honey, as it can make the frosting an off-white or light brown color.
6. After the cookies have completely cooled, decorate them with the frosting and sprinkles as desired. If you don’t have any professional piping tools, an easy fix is to place the frosting in a plastic sandwich bag and remove all the air when sealing the top. Cut a tiny tip off one corner of the plastic bag, then gently squeeze and pipe over the cookies. Use one plastic bag or piping bag for each color of frosting. Top with corresponding sprinkles and enjoy!