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Pumpkin Chai Creme Brulee


I was drinking a cup of iced chai yesterday thinking that it would make a great creme brulee, and why not add pumpkin just because? I’ve made vanilla bean creme brulee before and it’s different than your average dessert but not hard. The creme part is a basic custard and the brulee is the crunchy caramelized sugar topping. Bonus points for the make ahead factor, the custards are fine in the fridge for a day or so. Add the sugar and toast it right before serving, the secret is to get the sugar to caramelize without heating up the custard. The best past of a creme brulee is cracking the sugar crust!

Take your autumn dessert menu to the next level with a seasonally spiced Pumpkin Chai Creme Brulee [Read more…]

Easy No Peel Whole Apple Applesauce


You probably know that autumn is a busy time of year. The overflowing garden and orchards are keeping us all busy with canning, pickling, freezing, fermenting, you name it.

Turn your ugly apples into applesauce without peeling, dicing or coring for a tasty, healthy treat
*This post contains Amazon affiliate links, I recieve a small percentage of orders placed through my links. It doesn’t cost you anything but does help support this blog [Read more…]

No Knead Seed Bread


We stopped buying bread and pasta. Both of those are foods we tend to over eat so it seemed like a good idea. But life without bread is sad so I had to find some alternatives. With a full time job, a blog, a farm and a baby I rarely have time for hours of kneading and rising.

No Knead Seed Bread - Fast and easy to throw together with a little bit of this and a little of that you can whip up your own hearty loaf (it makes the best toast!)
This recipe yields one 9×5 loaf of hearty seed studded bread. It’s good freshly sliced but even better toasted. I like to eat it with a bit of cream cheese, Mike likes his with butter and Mary steals from whoever is holding her. [Read more…]

Sweet Cream Pumpkin Parfait


Back in July I shared a recipe for a Black Raspberry Fool made with sweet berries and cream, at the time I though “I should make this with pumpkin”. Which is actually a pretty common theme in my head. This is a spin-off of that recipe. It replaces yogurt with cream cheese and raspberry with pumpkin for a slightly heavier creamy dessert.

Sweet Cream Pumpkin Parfait with Crumbled Gingersnaps

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Creamy Zucchini Risotto


I found a delightful looking recipe for Bacon & Corn Risotto and I knew it was the perfect use for the bag of Arborio rice I had in the cabinet. But I didn’t have corn or even bacon. But I did have zucchini, a bubbling pot of chicken stock (from our chickens!) and a bowl of homemade mascarpone.
Creamy Zucchini RisottoDon’t be scared! Risotto really isn’t that bad, just takes a while.
[Read more…]