click map Twitter Instagram Pinterest Facebook

Pumpkin Gingerbread

affiliate

I have a serious problem not buying anything with the word fall on it. Honestly, if Tampax had a fall variety pack I’d buy enough to last me a year a pack or two. That’s how I found myself the proud owner of the Sam Adams Fall Variety Pack. I’m not an adventurous beer drinking, I pretty much only drink wheat beer. But the case said ‘fall’ and ‘pumpkin’ so I really had no choice and I brought it home. Knowing full well I won’t drink more than 4 bottles from the entire freaking case!  Well done Sam Adams… My solution was to turn the undrinkable (to me) bottles into something I can enjoy. First up is my rendition of the Gramercy Tavern Gingerbread recipe made fall appropriate with a few modifications and the addition of pumpkin (of course!) for a spicy, dense pumpkin gingerbread.Spicy, sticky and moist, this pumpkin gingerbread is the perfect accompaniment to a hot cup of coffee and a dollop of whipped cream [Read more…]

Halloween Confetti Pumpkin Pancakes

affiliate

I’m made my fair share of pumpkin pancakes and I’ve finally figured out my perfect recipe (at least for now!). My first requirement was that it used a whole can of pumpkin. I’m not about to waste my time on a pancake recipe that uses a tablespoon or two of pumpkin. It took some messing around with ratios to find a good batter consistency that tasted like pumpkin with a bit of spice. They are dense and a little creamy thanks to the pumpkin which also adds a nice sweetness.Pumpkin, Spice & everything nice come together for a Halloween breakfast treat of pumpkin pancakes jazzed up with black & orange sprinkle confetti [Read more…]

Pumpkin Chai Creme Brulee

affiliate

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…]

Sweet Cream Pumpkin Parfait

affiliate

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

[Read more…]

Pickle Jar Jack-O-Lanterns – Halloween Candy Jars with #DecoArt Glass Paint

affiliate

Disclosure: As a part of the DecoArt Blogger Outreach program I received the paint used in this post for free. All opinions, thoughts and ideas are my own.

Pickle Jar Pumpkin #Halloween Candy Jars with #DecoArt Glass Paint

Do you ever plan a project and then, when you get to the first step you realize it’s never going to work? When I received my box of paint for DecoArt I pulled out my stash or random mason jars and got ready to work. Then I realized it would never work. My plan involved painting on the outside of the jars. All of my jars have embossing on all sides of the jars, so it wasn’t going to work. Back to my stash of random jars (we buy a lot of bulk items from the Mennonite Store and transfer them to old glass jars so we have a whole cabinet full and I eat a jar of pickles every 2 days) and I pulled out a stash  pickle jars, including the mega jar. [Read more…]