What are you baking for Thanksgiving? We’ve got lots of ideas in the recipe section!

Dont want to bake cheesecake? I've got you covered https://kitchenfunwithkids.com/no-bake-reindeer-cheesecake/ No-Bake Reindeer Cheesecake Servings 8 Prep: 8 min Set Time: 8 hours CourseDessert Equipment - Large bowl - Hand-held or stand mixer - 9-inch Springform pan Ingredients - 1 1/4 cup crushed graham crackers - 1 stick + 3 tbsp melted, unsalted butter - 3 8 oz block cream cheese, full fat - 1 cup powdered sugar - 1 tbsp vanilla extract - 1 1/4 cup heavy cream - 16 chocolate covered pretzels - 16 candy eyes - 8 m&ms Instructions - Crush 4-5 graham crackers in a plastic bag. - Measure out the desired amount and add to melted butter. - Mix until all crackers are coated with butter then press into the bottom of a 9-inch spring form pan. - Add cream cheese to a large mixing bowl and beat until smooth - Add in the powdered sugar and vanilla extract and blend until smooth. - In a separate bowl, whip the heavy cream to stiff peaks. - Fold into the cream cheese mixer until all streaks disappear. - Pour on top of the crust and smooth on the top - Cover with aluminum foil and set in fridge to chill for at least 6-8 hours - Once the cheesecake is set, remove it from the pan. - Slice into 8 equal slices. - Add two chocolate-covered pretzels, 2 candy eyes, and 1 m&m per slice. Notes Only use full-fat cream and cream cheese for the proper consistency for this recipe. No-bake cheesecakes still have a slight wobble, as they don't have anything in them to make them set like a baked cheesecake. Store in the fridge for a max of 4 days. Can be frozen for up to 3 months in an airtight container.

Did you know Teach Me How to Bake also had a Kids Cooking Website? Kitchenfunwithkids.com is dedicated to helping parents engage their kids in the kitchen. We have baking with kids recipes and a very different set of instructions on this site to help parents have both a memorable and enjoyable experience in the kitchen with their kids :-)

For the Red Velvet Cake: - 3/4 cup vegetable oil – Adds moisture to the cake for a soft crumb. - 1/2 cup unsalted butter, softened – Provides richness and helps create a tender texture. - 4 oz cream cheese, room temperature – Adds moisture and a subtle tang to the cake’s flavor. - 2 cups granulated sugar – Sweetens the cake and enhances its flavor. - 2 large eggs, brought to room temperature – Eggs provide structure and moisture. - 1 cup buttermilk – Contributes to the cake’s tenderness and enhances flavor. - 2 tsp vanilla extract – A key flavoring that balances the richness of the cake. - 1 tsp white vinegar – Helps activate the baking soda for a light texture. - 2 tbsp red food coloring – For that iconic, vibrant red hue. - 2 ¼ cups all-purpose flour, scooped and leveled – The base of the cake, ensuring structure. - 3 tbsp unsweetened cocoa powder – Adds a slight depth of flavor and the characteristic red velvet taste. - 1 tsp baking soda – Helps the cake rise and gives it a light texture. - 1/2 tsp salt – Enhances the overall flavor and balances the sweetness. For the Cream Cheese Glaze: - 4 oz cream cheese, room temperature – Adds creaminess and tang to the glaze. - 2 cups (240g) powdered sugar – Provides sweetness and thickens the glaze. - 3 tbsp milk – Helps achieve the right consistency for pouring. - 1/2 tsp vanilla extract – Adds depth of flavor to the glaze. Full recipe here: https://teachmehowtobake.com/red-velvet-pound-cake-recipe/

This delicious cake includes pecans, coconut and a rich cream cheese frosting. For the Cake 2 ⅓ cups (333 g) all-purpose flour, scooped and leveled 2 cups (400 g) granulated sugar 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon table salt 12 tablespoons unsalted butter, softened and cut into pieces 1 ½ cups buttermilk, room temperature preferred 2 large eggs, room temperature 1 teaspoon vanilla extract ½ teaspoon almond extract 1 cup (75 g) sweetened shredded coconut 1 cup (75 g) coarsely chopped pecans (save some for decorating) To make the Frosting 1 cup (2 sticks) unsalted butter, softened 8 oz cream cheese, softened 1 ½ teaspoons vanilla extract ½ teaspoon almond extract ¼ teaspoon table salt 8 cups (1000 g) powdered sugar Full instructions: https://teachmehowtobake.com/italian-cream-cake-recipe/