A New Take on Thanksgiving

Fall is a time to gather — yummy eats, well-crafted sips and those most dear to you come together to celebrate the season of giving thanks. A tradition is something that’s been shared from one year to the next, but it’s important to remember that all traditions started somewhere, and there’s always room to create new ones. Whether with family, or friends, you can expand an idea and even stray from past traditions to make new memories! To us, it’s all about who you’re spending time with; never what you’re doing. But the memories are still being shaped in the process. This season, we planned a new tradition: a post-Thanksgiving leftover brunch! There’s nothing quite as delicious as those feast leftovers, but have you ever thought to host a little something the morning after to keep the joyous times in full swing? Maybe you have, maybe you haven’t — either way, we’re here to help you get a little creative! You can even make this potluck-style and ask attendees to bring a (leftover) dish. Instead of simply serving up the same ‘ol stuff, try utilizing some other ingredients (and a new recipe or two to break it up) to create a thankful feast (again), with much less work than the night prior! Most of the hard work is behind you, but to help with all the other steps, we’re sharing some recipes to inspire a little change, and new tradition!

you’ll love what’s on the menu...

Going Paperless

Invites set the tone for an event, and shouldn’t be overlooked. Everyone gets excited to receive special mail — it’s a great opportunity to not only share details about the event, but also get guests in the celebratory spirit. Nowadays, digital invites are taking centerstage, as they’re easy to create, quick to receive (especially in a time crunch!), affordable and eco-friendly! When creating the perfect invite, Greenvelope has all you need. From beautiful handmade designs, to covering every major event. Not to mention, a percentage of every sale goes to Mountains to Sound, a nonprofit organization that maintains forests. Head to greenvelope.com to see Molly’s collection, designed in partnership with Greenvelope — and shop this invite, plus others.

For the guests — consider this your friendly reminder to send a thank you note to your host!

Use code MollyMy at checkout to receive 15% off your purchase. Expires Dec. 1, 2017.

Restrictions: Limit 1 per person. Can be used for any single event or mailing purchase. Not applicable for custom design services.

Wholesome Waffles

Gluten-Free, Dairy-Free

Ingredients:

• 2 eggs

• 2 Tbsp. coconut sugar

• 1 ¾ cup almond milk

• 1 Tsp. vanilla extract

• 2 cups gluten-free, all-purpose flour

• 2 Tsp. xanthan gum

• 4 Tsp. baking powder

• 1 Tsp. cinnamon (optional)

• ¼ Tsp. salt

Directions:

1. In a large bowl, beat the eggs and sugar (with a whisk) for a few minutes, until light and fluffy. 2. Whisk in the milk and vanilla. 3. Add in all the dry ingredients and fold in with a rubber spatula until no white streaks remain (try not to overmix). 4. Preheat your waffle iron to medium-high heat. 5. Once your iron is hot, fill it with the appropriate amount of batter (about ¾ full, per your iron's instructions). 6. Close the lid, and cook until golden brown and crispy around edges. Repeat with the rest of the batter.

Note: you can make the batter the day before and refrigerate ituntil ready to use. Gently stir before cooking.

YIELDS 5 ROUNDS (20 TRIANGLES)

Apple Cider Mimosa

This couldn't be more simple!

Fill champagne flutes ¼ of the way full with apple cider, then top off with champagne.

Cheers, and sip!

Cranberry Walnut Bread

Gluten-Free, Dairy-Free

Dough:

• ¾ cup coconut milk

• ¼ cup water

• ¼ cup coconut oil

• ½ Tsp. orange zest

• 1 egg

• 3 cups gluten-free, all-purpose flour

• 1 Tbsp. xanthan gum

• 2 ¼ Tsp. yeast

• ¼ cup coconut sugar

• ½ Tsp. salt

Filling:

• 1 ½ cups cranberry sauce

• ⅓ cup chopped walnuts

Directions:

1. Heat the coconut milk, water and coconut oil in a microwave-safe bowl and microwave for about 45 seconds (or heat in a pan, on the stove). You want it to be lukewarm to touch and no hotter than 105 degrees. 2. In a bowl of a standing mixer, fitted with a dough hook, add the flour, yeast, salt and coconut sugar. Mix to combine. 3. Add in the warmed milk mixture, orange zest and egg. Knead the dough on medium speed for about 7 minutes, or until the dough turns into a smooth dough ball. 4. Add the dough ball to a well-oiled large bowl. Cover with plastic wrap, and let rise for one hour. 5. Once your dough is done rising, roll it out onto a floured work surface into a large rectangle, about 12”x18". 6. Spread the cranberry sauce over the surface, leaving ½" margin along all sides. Sprinkle with the walnuts. 7. Starting with the long side, roll the dough up like you would cinnamon rolls. Pinch the seams together. 8. Using a sharp knife, cut down the center of the roll. Leave about 1" at the top uncut. 9. Proceed to braid the two pieces of dough together by lifting one piece over the other. Pinch the two end pieces together. 10. Carefully lift the braid and place it into a greased 9"x5" loaf pan. Cover with plastic wrap and let rise for one hour, or until doubled in size. 11. Preheat oven to 350 degrees. 12. Bake the risen braid for about 45 minutes, until the top is nice and golden brown and the inside is baked through. You can check with a toothpick by making sure it's not still gooey inside. 13. Let the bread cool in the pan, until it's cool enough to handle. Run a paring knife along all the sides and flip upside down to pop out. Place right side up, and enjoy!

YIELDS 6

Sweet Potato Biscuits

Gluten-Free

Ingredients:

• 2 ½ cups gluten-free, all-purpose flour

• 2 ½ Tsp. xanthan gum

• 2 Tbsp. baking powder

• 1 Tsp. salt

• 6 Tbsp. coconut sugar

• ½ cup cold butter, cut into small cubes

• ¾ cup heavy cream, plus more for topping

• 1 ½ cups cooked, mashed sweet potatoes

Directions:

1. In a large bowl, add in the flour, xanthan gum, baking powder, salt and coconut sugar. Add in the cold, diced butter, and mix in with a fork or with your hands, until you have pea-sized crumbs. 2. Make a little hole in the center of the dry ingredients. Add in the heavy cream and mashed sweet potatoes and mix everything together (by hand) until incorporated. 3. Fold the dough, almost like folding a piece of paper. This will create flaky layers in the biscuits. 4. On a lightly floured surface, press the dough out until it's about 1" thick (you can do this by hand). 5. Cut the dough into circle shapes. If you don't have a round cookie cutter, then cut into small squares. 6. Place your biscuits onto a parchment-lined baking sheet and place into the freezer to chill. 7. Preheat oven to 400 degrees. 8. Once your oven is preheated, take your biscuits out of the freezer. Brush the tops with a little heavy cream. 9. Bake for 8-10 minutes, or until they've puffed up nicely and are light brown on the bottom.

Note: you can use leftover mashed sweet potatoes, or make themspecifically for this recipe. If you don’t have leftover mash, here’show make them for the recipe:

1. Prick 2 sweet potatoes with a fork all over. Place in microwave and cook until softened. Alternatively, cook in oven wrapped in foil. Set aside to cool. 2. Once cooled, cut in half, scrape the insides out and mash with a fork. Reserve 1 ½ cups for the recipe.

YIELDS 16

Photography: Vanessa Tierney | Clothing: Who What Wear Collection | Makeup: Blushington Makeup and Beauty LoungeInterior Design: Tumbleweed and Dandelion | Baked Goods: A Sweet Savory by Lauren Lowstan | Florals: Honeycomb Affair