It’s funny how come fall, I crave pumpkin. Between September and November I can’t tell you how many pumpkin related food I make, but once Thanksgiving hits, I have no desire to eat, think about, or make anything pumpkin. Is anyone else with me on this one?
And while I’m being honest here, I have a confession to make. I really dislike pumpkin pie. Please don’t hate me. I only make it because it’s tradition at Thanksgiving, but I don’t eat it. Now, if you’re talking pumpkin milkshakes, pumpkin cupcakes, or even pumpkin waffles, then I’m all in. It’s also why my husband buys the $7 dollar Costco pumpkin pie and relishes eating it every day for a week, because he knows I won’t make it. (A few weeks ago, while shopping at Costco and finding it magically appear in my shopping cart, I gave half of it to my neighbors. That pie is so huge!!) Continue reading
One of my biggest pet peeves is food going to waste–specifically when I have to open a can of something and the recipe doesn’t require that I use all of it. (Like 1 cup of chicken broth when the can clearly has 2 cups, or 1 T of tomato paste when there is at least 8 T in the smallest can.) So the remainder of the contents sit in my fridge, where I promptly forget about it, only to discover a few weeks later a science experiment growing inside the can.
Now, this recipe requires that you use only 1 cup of canned pumpkin, but with the rest of it I make either pumpkin milkshakes or pumpkin waffles. That way, my leftover pumpkin doesn’t go to waste. For Thanksgiving this year, I wanted to try a different take on the pumpkin pie and when I found this recipe in a stack of old magazines, I thought it was perfect. It has caramel, pecans, and a cool pumpkin-y mousse layer. With each bite you can taste the complexity of all three layers working together. It’s a party for your tongue. (Okay, that analogy was a little lame, but it’s true. You’ll love it!) Continue reading
I know I’ve said this before, but I just love fall. The vibrant changing of colors, the crisp morning air, the smell of warm apple cider. The change of seasons is beautiful. The other morning I decided to make pumpkin waffles, partly because I had some leftover pumpkins (from making the pumpkin milkshakes), and partly because it is just so fall.
When I saw a recipe that called for pumpkin in a waffle, originally I thought it was quite odd. Pumpkin in a waffle? But I’ve had savory waffles before and they were really good, so I put aside my biases and gave it a try anyway. I am glad I did, because, wow, these were phenomenal. And I don’t really like pumpkin. (I think I’ve said that before too.) But with the spices added in, it was the perfect breakfast for a lazy, fall Saturday morning. Continue reading
How was your Labor Day? Mine was fabulous. We hung out with friends and enjoyed lots of good food and laughter. Perfect for a celebration at the end of summer. Labor Day is always bittersweet for me. Being a teacher, it’s the start of the new school year, but I also love that it’s the beginning of fall. And I love fall. At our get together, I brought the dessert, and I wanted something cool (since it was so hot outside!), but something fall-ish. This is the perfect dessert. I am not a pumpkin pie lover, but I love it as a milkshake. I just had a glass yesterday, and I’m thinking about when I can make it again. What’s even better is that this milkshake is so simple! If you like, you can even replace all the spices and the canned pumpkin with a large slice of pumpkin pie. Yum!
To make this fabulous shake, you’ll need the following: