After Kurt took his first bite, his response was “you could open a bakery that just sells these!” They’re seriously that good, they can stand on their own up against any other fall dessert.
They’re the perfect little snack to serve at Halloween parties or to bring to a Friendsgiving celebration. I can definitely tell you that this will not be the only time I make these pumpkin cookies this fall!
It only takes 6 ingredients & 20 minutes to make these delicious pumpkin pastries! They are so easy to make & perfect for breakfast, brunch or dessert!
I was originally inspired to create this delicious breakfast treat when my bestie Amy Black said “You have to try the pumpkin filled croissants at Starbucks!” I was immediately on board with this, but when I arrived at my beloved Starbucks, there were no pumpkin filled croissants, only pumpkin muffins, scones and bread.
I then remembered one of my favorite breakfast treats of all time…. Blueberry Pastry Delights and thought, I could basically do the same thing, but with pumpkin instead of blueberries. Two weeks later, here we are… sitting in the middle of Pumpkin Pastry heaven!
Pumpkin Toast is the fall version of Avocado Toast, it’s easy to make with a variety of toppings, from sweet to savory, perfect for breakfast or a snack!
With the first day of fall coming up on Friday, I decided it was time to find as many new ways to eat pumpkin as possible!
As the worlds biggest fan of avocado, I could not love avocado toast anymore, but during the fall and winter months when avocados are harder to find, I felt like avocado toast needed a suitable substitute and pumpkin toast is where it’s at!
Loaded with fiber, potassium and vitamin C, pumpkin is great for heart health and boosting your immune system! I topped my pumpkin toast 7 ways, some sweet, some savory, some perfect for breakfast, others great as a sweet snack and all of them perfect for serving friends and family at all of your fall and winter parties!
Crock Pot Brownies are an easy way to bake up a delicious dessert without the use of an oven, throw in a Pumpkin Cheesecake Swirl for a festive fall treat!
Tomorrow, tomorrow, fall is finally here tomorrow!
You guessed it, the first day of fall is… tomorrow, but I won’t lie, for the past two weeks I’ve totally been cheating and eating everything apple, pumpkin and squash I could get my hands on!
I also may or may not have also been trying to rock boots, scarves and sweaters even though it’s totally still 80 degrees outside! 😉
What can I say, fall is my favorite time of the year and I couldn’t wait to start sharing all of my favorite fall recipes on Instagram, like Apple Butternut Squash Bruschetta & Pumpkin Chili. As well as introducing new fall favorites on the blog, like these Pumpkin Cheesecake Swirled Crock Pot Brownies!
I mean, what says fall more that pumpkin, baking and a slow cooker!
This sweet potatoes recipe is perfect for fall breakfast, it combines roasted sweet potatoes filled with fall spices, vanilla yogurt & pumpkin flax granola!
It’s the first week of October, temperatures are finally starting to cool down in San Diego and my entire diet for the last week has basically consisted of sweet potatoes, butternut squash and pumpkin!
This fall-inspired Crock Pot Pumpkin Apple Monkey Bread is easy to throw in the slow cooker at night, then wake up to a delicious breakfast in the morning.
It’s day two of “Thanksgiving Week” on the blog, and today I’m not focusing on the main meal, the big shebang, the winner winner turkey dinner. Instead I’m introducing you to an amazing new monkey bread recipe for the most important meal of the day, breakfast! Read the full post here!
Shepherds pie is given a healthy, gluten free, fall twist, topped with a combination of sweet potatoes & pumpkin, filled with lean ground turkey & veggies.
You know when you’re about to leave on vacation and you pretty much have no ambition to do anything except for leave on vacation?
Me. Right now.
I’m heading to Arizona tonight for a mini-vaca to celebrate a friends birthday and Halloween. I love my weekends in AZ because I get to see great friends, relax and most importantly, eat Jimmy & Joes Pizza.
If you live in the Phoenix area and haven’t been yet, run, don’t walk to JJP and get a serious slice. If you’re there this weekend you’ll probably see me. I’ll be the little girl, hiding in the corner surrounded by pizza and boneless wings!
White Chocolate Chip Pumpkin Spice Cookies are a sweet and delicious treat combining the flavors of fall, perfect for Halloween parties and events!
Last weekend I was invited to attend a BBQ with a friend… about two hours before the BBQ. Being a food blogger, it is completely unacceptable to show up to a BBQ empty handed… even when you only have two hours notice!
I was trying to figure out what I had in my pantry that I could toss together that didn’t require a trip to the grocery store. Luckily I had a bag of white chocolate chips and a bag of Pumpkin Spice Hershey Kisses staring at me from the pantry.
It was one of those moments where you look at two items, a light bulb goes off and you immediately think “the two of you need to meet and become friends!”
This Chocolate Chip Pecan Cookie Pie topped with homemade Pumpkin Ice Cream is the perfect fall dessert combining a warm pie with delicious fall flavors!
From the minute I saw this weeks chopped challenge mystery basket I knew a dessert was about to be made!
Hershey’s chocolate morsels, caramel, pecans and pumpkin, all ingredients that scream fall dessert!
Not wanting to make a traditional pie or try to combine all of the ingredients into one dish I decided to make a cookie pie using the Hershey’s chocolate morsels as the chocolate chips and adding caramelized pecans to the dish. I then decided to turn the pumpkin into a delicious ice cream to top the warm cookie pie.
The final result of “Chopped Challenge Thursday” Week Five: Chocolate Chip Caramelized Pecan Cookie Pie with Homemade Pumpkin Ice Cream.
Ingredients (cookie pie)
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup butter (separated) (3/4 cup melted)
1/2 cup sugar
1 cup brown sugar
2 tbsp vanilla (separated)
1 egg yolk
1 bag ( 1 3/4 cups) Hershey’s Mini Kisses
1 bag (14 oz) caramels
1/2 cup milk
2 cups crushed pecans
Ingredients (pumpkin ice cream)
1 cup sugar
1/2 cup brown sugar
1 tbsp vanilla
1 (15 oz) can pumpkin
1/2 tsp ginger
1 tsp nutmeg
1 tbsp cinnamon
1 pint whipping cream
4 eggs (whisked)
3/4 gallon whole milk
7-8 pounds ice
2 cups ice cream salt
Start by preparing the ice cream. Combine the sugar, brown sugar and vanilla in the bottom of the ice cream canister.
Next, add the pumpkin, ginger, nutmeg, cinnamon, whipping cream and mix well.
Then add two cups of the whole milk to a small saucepan over low heat. When warm add in the whisked eggs. Continue whisking the mixture regularly for 2-3 minutes making sure the temperature does not get too warm to cook the eggs.
Add the mixture to the canister then add the rest of the whole milk to the “fill line” on the ice cream canister.
Mix together well then place the canister inside the ice cream maker. Surround the canister with ice and salt then plug the ice cream maker in to begin the freezing process.
While the ice cream is freezing begin making the cookie pie. Still remember to fill the outside of the ice cream maker with ice and salt when needed. If the ice level is too low the freezing process will stop and runny ice cream will result…. and I know that no one wants that!
For the cookie pie, begin by making the caramelized pecans. Unwrap each caramel and place into a medium pan over low to medium heat. Add 1/2 cup milk, 1 tbsp vanilla and 1/4 cup butter to the caramels.
Stir consistently until the caramels are fully melted. Then add in the pecans.
Remove from heat and mix until the pecans are well coated. Set to the side while you prepare the cookie dough.
Start by combining the flour, baking soda and salt in a small bowl. Next cream together the butter and sugars. Add in 1 tbsp vanilla, the whole egg and egg yolk. Mix well, then add in the flour mixture.
Next, mix in the chocolate chips or mini Hershey’s kisses.
Finally, add 1 cup of the caramelized pecans to the mixture.
Mix well then place into a greased pie plate.
Place in a 350° oven for 25-30 minutes or until crisp and brown around the edges.
Before the pie is finished cooking the ice cream machine should shut off and that means… the ice cream is ready!
While waiting for the pie to come out of the oven, maybe I should go ahead and scoop out some ice cream.
Maybe a couple bowls of it…
Ding! Caught by the timer! The pie is ready!
Top with the pumpkin ice cream and get ready to gobble down! The cold ice cream on the warm pie melts quickly!
See, I wasn’t kidding!
This is one decadent, creamy, delicious dessert!
If you like a more crisp cookie pie, I would recommend separating the dough into two pie plates to make a thinner, crisper cookie, rather than a thick chewy cookie (like what I have… and love!)
Pumpkin hummus combines pumpkin puree, garbanzo beans, olive oil & cinnamon into a delicious dip. Serve with cinnamon sugar pita chips or apple slices!
This recipe came to me after eating some of the most amazing hummus of my life at the Little Italy farmers market last weekend.
They had the most unusual flavors including my new favorite, Peanut Butter Hummus. It’s sweet and a little salty and makes the perfect snack with a little pita bread!
I was now inspired to make the next great hummus flavor. I decided on pumpkin. It’s all the rage on Pinterest and with Fall upon us I thought it would be super fun to serve at all the different fall gatherings from Game days to Halloween parties!
If you like pumpkin, you will love this hummus! The cinnamon gives it a slight sweetness, but the pumpkin shines through as the star! This recipe only takes about 10 minutes to make and is something fun and different to take to a party or scoop into mason jars and give as gifts!
Ingredients (makes 5 cups)
1 (29 oz) can garbanzo beans (chickpeas)
1 cup pumpkin
2 tbsp tahini
1/2 cup olive oil
2 tsp cinnamon
Place all of the ingredients in a food processor or blender.
Blend all of the ingredients together until a creamy texture forms.
Place in the refrigerator for 30 minutes or so, then serve with cinnamon sugar pita chips.
I made these by slicing 4 pieces of pita bread into triangles and tossing with 2 tbsp melted butter and 2 tbsp cinnamon/sugar mixture.
Place in the oven at 350°F for 5-10 minutes, then serve with the hummus for a delicious treat!
I took this dish to a weekly “Game Night” my friend PK hosts and everybody ate it up!
This is going to be a new fall staple at my house!
Slow Cooker Pumpkin Chili is the perfect gluten free fall recipe combining tons of spices and flavor for a delicious dinner, requiring only 15 minutes of prep!
Oh my poor neglected blog! 🙁 Mr Rodas, the math professor I like to refer to as the “Grim Reaper”, does not realize that his 40 hours a week of pre-calc homework is affecting more than just those 15 dwindled down suckers still left in the class after the first two exams created by the math devil himself!
It’s affecting the thousands of my loyal blog followers that have not gotten to enjoy my witty sense of humor, delectable recipes or insight into my favorite things for an entire week! But no need to worry, I’ve made my grand entrance back into the blogosphere with an AMAZING new recipe for you all to enjoy in this, my favorite, fall season!!!