What are your Thanksgiving plans?

We didn't think having the whole meal outside would be comfortable, so had just the pod for our lunchtime Thanksgiving indoors. Then my parents joined us at 3pm for dessert on the deck. The weather turned nice enough to be comfortable for conversation, coffee, and pie.

I used to be addicted to Trader Joe's carrot soufflé, which they only had around Thanksgiving. It wasn't available this year, so made my own. Tasted delish, and wasn't too difficult (mostly a blender recipe). Not the prettiest thing, but this will probably end up as my winter comfort food that I feel less guilty about due to the carrots.

what recipe did you use for the souffle?

Easy Creamy Carrot Soufflé

Notes: 

• I cut the white sugar to 1/4 cup (instead of 1/2 cup), and kept the 1/4 cup brown sugar. My tween thought it was a dessert -- so it was definitely sweet enough with the sugar reduced.
• I also used baby carrots since they are already peeled.
• This recipe for 6 servings all fit in my regular sized blender. I mostly used the puree setting.

https://www.dontsweattherecipe.com/wprm_print/13529

(ETA: I've further adjusted that recipe a bit to my preferences:

· 2lbs baby carrots, cut carrots in half
· dash of salt (for water to boil carrots)
Dry: 
· 1/4 brown sugar
· 1/4 cup white sugar
· 4 Tbs flour
· 1 tsp baking powder
· 1/2 tsp cinnamon
· 1/2 tsp nutmeg (freshly grated)
Wet:
· 2 eggs
· 6 Tbs butter, melted
· 1 tsp vanilla
· 1 tsp grande marnier

Use hand blender: (was much easier than my regular blender)

 Puree hot soft carrots.
· Add dry ingredients and blend.
· Add eggs and blend
· Add butter, vanilla, grande marnier & blend.
· Bake 60 mins in 8x8 square Pyrex (greased)

thanks