I like my pumpkin pie thicc and delicious!
I’ve got a yummy pumpkin treat just in time for Halloween for you today! I made these vegan pumpkin muffins…
Thank you Decoy for sponsoring this post. Celebrate International Merlot Month this October by using the hashtag #MerlotMe on social!…
Everything you love about fall in one dish!
Guest blogging the recipe for this Vegan Buttercup Squash Soup over at Coyuchi today. Please have a look!
Head over to the Free People blog today get my recipe for this vegan and gluten free Maple-Pumpkin Spice Granola. Package up in pretty jars and ribbon for beautiful and tasty handmade holiday gifts this year!
I wanted to update last year’s pumpkin pie recipe becasue it was a bit time-consuming and all with preparing irish moss and gingersnap cookies first. Pumpkin pie is my husband’s favorite and he speaks the truth about everything, so I knew he would be a good taste tester. I wasn’t expecting him to say it was the best he’s ever had, though. So I knew we had a winner with this version.
The fall pumpkin obsession continues…in the form a deliciously moist and rich tasting spiced pumpkin bread. This sweet quickbread reminds of the date-nut bread my grandma Bridget always served my sister and I when we visited her, not so much the taste but the luscious texture. Grandma would serve it with a proper smear of cream cheese, but I switched that up with homemade soy labneh (so many uses!) and it’s so satisfying with a warm cup of tea in the afternoon.
Feeling oh so pumpkiny this season. Like, we are eating them nearly everyday in this house, and have no complaints yet. Such a versatile veg, and so flavorful. Heirlooms are our jam, and butterCUP squash (not butterNUT) has come out the winner for soups, in baked goods and now in risotto! Its thick and dry flesh is buttery and sweet and goes perfectly with all flavors of this season. Thanksgiving dinner looks to be shaping up nicely this year…