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This Apple Pecan Slab Pie is perfect for Thanksgiving for about a thousand reasons. It’s got a homemade pie crust, a filling that’s easy to stir together, and it bakes in an 9×15-inch pan. This year I’m planning to take my Chocolate Turtle Pecan Pie, also from the cookbook 🙂 Arrange in a lattice pattern over pie filling, pressing edges of dough together to seal.

This Pink Champagne Cake has champagne in the cake AND in the frosting! While researching champagne cake recipes, I noticed a lot of them call for a cup or so of champagne, but that didn’t seem like it would be enough to give the cake a noticeable champagne flavor after baking. No matter what champagne you use, it will likely not be enough to tint the cake pink, so I did use a couple drops of liquid food coloring. Bring champagne to a simmer over medium heat and let simmer until reduced to 1 cup.

I’m excited to be partnering up with Miss Jones Bakes to bring you this recipe today! To give you a little info on Miss Jones Bakes if you’ve never heard of them, they make organic cake mixes, cookie mixes, and frostings. 1 Miss Jones Bakes vanilla cake mix (plus ingredients on back of box) 8-oz crushed pineapple in 100% juice (or organic crushed pineapple), drained 2 cans Miss Jones Bakes vanilla frosting (I did a combo of the vanilla and confetti) 1 fresh pineapple, If you’re looking for something to do with the rest of the pineapple, I used mine to make dried pineapple flowers for a different recipe.

I’ve been dying to share this post with you for *quite* some time, but I’ve been so insanely busy. I’m very thankful for grocery store cashiers who do not judge people based on the items in their grocery carts lol. And I’m doing all the photography! I can’t wait to share more details with allllll y’all.