September is a month of mixed emotions. For some, the month joyfully marks the beginning of a new school year and a time for cheering on high school football teams under the Friday night lights. While others mourn over the end to the warm and sunny pool weather of summer as the quickly approaching Fall season brings chilly weather and everything pumpkin spice.

To prepare your store for the autumn season, Weaver Nut is here to help you stock your shelves with ingredients needed to make the upcoming Fall a smashing success. From hot chocolatepumpkin seeds fruit butters to trail mixes and dried fruit, we take pride in delivering the finest products to our customers!

According to besides turkey, milk, eggs and butter the most popular food items during the week of Thanksgiving are beer, canned pumpkin, cranberry sauce, cream cheese and packaged fried onions. 

Other ingredients that leap off the shelves during the Fall and Thanksgiving months are:

-     Pecans

-     Walnuts

-     Cranberries

-     Baking Chocolate and/or Chocolate Chips

-     Pumpkin Spice

Weaver Nut has all the Thanksgiving and holiday baking essentials you desire with the reputation of being high-quality with a low budget price tag. Our dedicated service team is available to answer any questions you may have, from shipping concerns to product comparisons.

If you are craving to make a new Thanksgiving dessert, check out the yummy recipes below! 

Cheesecake Topped Brownies with Pumpkin Butter Swirl

from the kitchen of recipegirl


Yield: 3 to 4 dozen brownies

Preparation Time: 30 minutes

Cook Time: 40 minutes


Ingredients -



-    1 1/2 cups salted butter (3 sticks)

-    3/4 pound (12 ounces) bittersweet chocolate, chopped

-    6 large eggs

-    1 1/2 cups dark brown sugar, firmly packed

-    1 1/2 cups granulated white sugar

-    3 teaspoons vanilla extract

-    1 1/2 teaspoons salt

-    2 1/4 cups all-purpose flour

-    3/4 cup unsweetened cocoa


-    1-pound cream cheese, at room temperature

-    2 large eggs

-    1/2 cup granulated white sugar

-    1 teaspoon vanilla extract

-    2 Tablespoons cornstarch

-    1 cup apricot jam

-    1 cup pumpkin butter


1. Preheat oven to 325°F. Line 12x17x1-inch baking pan (also known as a jelly roll pan/ or half sheet pan) with buttered parchment paper or foil.


2. Prepare brownie layer: Melt butter and chocolate in top of double boiler (or carefully- in short bursts- in the microwave). Set aside to cool slightly.


3. In a large bowl, whisk 6 eggs, brown sugar, and 1 1/2 cups granulated sugar together. Stir in vanilla, salt, melted butter/chocolate, flour and cocoa. Pour into prepared pan and spread to the sides.


4. Prepare cheesecake layer: Beat cream cheese using a mixer on medium speed until fluffy. Add remaining eggs, sugar, vanilla and cornstarch; beat until smooth and dollop all over the chocolate layer. Gently use a spoon to spread out evenly over the chocolate, trying not to dig into the chocolate layer. If you're patient, it works out just fine.


5. Whisk together jam and pumpkin butter in a small bowl. Drop spoonfuls onto cream cheese layer and draw swirls using a knife. Try to stay inside the cream cheese layer only and don't pull up the chocolate with the knife.


6. Bake until center tests clean, about 40 minutes. Cool completely before cutting.



Caramel Apple Cranberry Pie

From the Kitchen of Goldilocks19


Yield: 1 pie

Preparation Time: 15 minutes

Cook Time: 1 hour


Ingredients -

     -   1 pastry for a 9-inch double crust pie

     -   2 tablespoons lemon juice

     -   4 Granny Smith apples

     -   1/2 cup butter

     -   1 tablespoon all-purpose flour

     -   2 tablespoons cornstarch

     -   2 tablespoons water

     -   1 tablespoon vanilla extract

     -   1/2 cup white sugar

     -   1/2 cup brown sugar

     -   1 teaspoon ground cinnamon

     -   1/2 teaspoon ground nutmeg

     -   1 cup dried cranberries

     -   1 tablespoon white sugar (optional)

     -   1/2 teaspoon ground cinnamon (optional)


1. Preheat an oven to 425 degrees F (220 degrees C). Press one of the pie pastries into a 9-inch pie plate; reserve the remaining pastry.


2. Pour the lemon juice into a container that large enough for the apples and fill halfway with cold water. Peel and slice the apples into the lemon water; set aside.


3.  Melt the butter in a large saucepan over medium heat. Stir in the flour and cornstarch to form a paste. Stir in 2 tablespoons of water along with the vanilla extract, 1/2 cup white sugar, brown sugar, 1 teaspoon cinnamon, and nutmeg; bring to a simmer. Drain the apples and add them to the sugar mixture along with the cranberries. Cook and stir 5 minutes; remove from the heat and allow to cool slightly.


4.  Pour the fruit into the pie plate and press on the top crust. Stir together 1 tablespoon of white sugar and 1/2 teaspoon of cinnamon; sprinkle over the pie.


5.  Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking until the top crust is golden brown, 35 to 40 minutes.