With Thanksgiving in just a few days and my super serious diet on hold, I thought I would post up a few alternatives to the old pumpkin pie for the holidays. I'm not much of a cook, nor can I bake, so Jennea, darling, Cottage Cheese Pie please!

First, we have the Fig Goat Cheese Pie with Basil. It's hard to go wrong with figs and goat cheese. Of course, this mini-pie recipe is perfect to prevent that holiday weight.

The Cottage Cheese Pie, my personal favorite, should definitely satisfy your sweet tooth. The chocolatey crumb crust combined with cottage cheese makes for a satisfying dessert after your endless plates of turkey.

Jose Andres of ThinkFoodGroup hits the lab once again.This time, he creates Almond Cups topped with a beautiful Spanish Blue Cheese. Sounds pretty simple, doesn't it? Click play to see ThinkFoodGroup's special twist.

Almond Cups with Spanish Blue Cheese from ThinkFoodGroup on Vimeo.

Click here to see another one of Jose Andres' creations.

Get ready to break out your safety goggles, lab coat, and your tongs. For me, I'll probably need to bring the fire extinguisher along!

Riding the wave of molecular cuisine, Jose Andres from the ThinkFoodGroup demonstrates his interpretation of an Idiazabal Cheese Egg with his meticulous cooking techniques. By combining relatively simple well-known ingredients such as, water, cheese, xantan gum, gluco, and egg white powder, Jose creates a cheesy yet scientific masterpiece.

There's nothing more I look forward to every year than the sweet cornea and creamy sclera on the eyeballs served on Halloween. Throw that eyeball on a cracker and you should be good to go. Maybe even pass them out to the zombies that come to your doorstep on the night of Halloween. As the new intern here at Culture Magazine, I thought it may be best to share one of my favorite holiday treats.

Click here for the recipes on some succulent eyeballs! (Via squiddo.com)