I am the designated dessert person so I get to bring all the sweets. I decided to switch it up this year and make everything bite sized. I will arrange this whole menagerie on a few of my tiered dessert trays. I am baking mini caramel apple pie bites, pecan tassies, financiers (a new recipe I made with roasted and salted Marcona almonds and fresh raspberries), mini pumpkin pies, cranberry swirl cookies and cashew thumbprint cookies with Nutella filling. It has been a week of planning to get all these desserts done by Thanksgiving dinner. So much fun for me in the kitchen. Lots of King Arthur flour! Happy Thanksgiving to all.

• Reply