I love the holidays – and part of that love is the complete and total freedom to bake whatever I want, without consequence and with plenty of help in eating my goodies.

Usually it’s just the four of us scarfing down 3-4 dozen cookies, trying to only let the kids have one but knowing there are 30 more to eat before they get hard.

Thanksgiving, it begins.  This year, I’m in charge of pies as usual and am also making some dinner rolls and of course, my favorite sweet potatoes.

I thought I’d share what I’m making in case you’re looking for great recipes, and I’ll be sure to give you the final review when we’re finished.

Pecan Pie

This is a staple at our table – my dad and my sister-in-law’s favorite. I have somehow acquired a taste for it as well. I’d been using a recipe that includes molasses, but this year I’m subbing that for dark rum.  I’ve seen recipes with bourbon too, but I’m going for the rum.  I’ll let you know how it turns out, but here’s my usual recipe, modified with the rum.

Pumpkin Cheesecake Bars

A colleague has been bringing these in for the past month and I’m in love, so I’m making them for our feast tomorrow.  I’m not generally a pumpkin fan – especially not in traditional pie form – but the cream cheese and cake mix make this bar a little sweeter and creamier than the usual orange mush.  I’m using this recipe.

Potato Rosemary Rolls

I’ve just started learning to bake with yeast, so I’m going to take a stab at two different types of dinner rolls.  These rolls look absolutely delicious – and Maria rarely disappoints with her recipes.  I’ll let you know how they turn out.

Lion House Dinner Rolls

I was looking for a basic dinner roll – one we can slather with butter and devour – so these basic rolls caught my eye.  If they’re great, I’ll make them more often.  They seem to be a no-frills doughy delight, and I hope they turn out that well.

And lastly …

Candied Sweet Potatoes

I’m very particular about my sweet potato recipes.  I don’t like my sweet potatoes mashed; can’t stand marshmallows on top.  Don’t want a “pie” or casserole. I want them well-cooked, sticky and sweet.  Preferably coated with gooey brown sugar and sprinkled with toasted pecans.  This is the recipe I generally use, and they are generally amazing.  Pecans are obviously optional; I’ve also made these with sliced apples mixed in.  The key is to slicing the potatoes thick so that they hold their form and don’t get too mushy.

I’ll be sure to report back next week to let you know how my rolls turn out and post reviews of everything else.  My mom is making an amazing turkey brine and my sister-in-laws are both bringing their favorites as well.  Can’t wait to inhale it all tomorrow!

Happy Thanksgiving, y’all!