I decided to wrap up this month of trying new pumpkin recipes with something sweet. Pumpkin bites coated in maple icing. The bites were easy to mix up in a bowl and filled up three mini muffin tins. I got all three tins to fit on one rack in the oven and they baked for 12 minutes. Once out I let them cool a few minutes in the pan before moving to the cooling racks to coat them.
The icing process was really easy as I could dip the tops into the icing and with a roll of the wrist, the excess icing would drip off before I moved onto the next. Once coated in the icing I sprinkled a pinch of cinnamon sugar over top. They looked wonderful as seen pictured and I delightfully ate a few up. Read more
Every weekday morning I make up a slice of toast for my husband and myself. I try to mix it up every now and then between regular butter, jam, and cheese spread. In the spirit of changing up breakfast a bit, I made a slow cooker batch of maple pumpkin butter and we have been enjoying it just about every morning for the last few weeks. Check out the photos below, I may have been excited to use some of my fall props in my photography. 🙂
Mac n’ Cheese is my bread and butter of life, my go-to comfort food. I love this meal! I even went to a mac n’ cheese festival. It was a fun time sampling a variety of mac n’ cheeses. Most with some kind of twist on the flavoring. Is it weird that one I liked the best was the traditional good old cheesy mac?
I really had a great time baking and swapping stories with my friend that Sunday afternoon as we baked our scones and coffeecake. That wasn’t all we made. We whipped up an easy one filled with pumpkin puree goodness, a pumpkin dip.
I’ve been quite surprised this month that I have enjoyed all the pumpkin recipes I have been making, but I was most wary of this one so far. I have always been in the ranks of people who do not enjoy whipped cream. I prefer my milkshakes and coffees without and eat around the whip cream frosting on cakes. I am a buttercream frosting lover instead. I tried a bit off the spatula at first and it was okay, but I wasn’t sold. The dip alone was not going to be gobbled down then and there by me. Read more
Whoever first decided to put pumpkin and chocolate together, was a genius. A few Sundays ago we also made a pumpkin coffee cake from the same recipe book as the ginger pumpkin scones I blogged about earlier. I noticed in the book that apparently pumpkin and chocolate can go together as noted in other recipes… and well we had some chocolate chips on hand and decided to toss them into our coffee cake.
This last Sunday I had a wonderful time hanging out in a friend’s kitchen trying new pumpkin recipes. One of which is a ginger pumpkin scone that I found in a magazine at the grocery checkout. This little recipe magazine is just perfect for my October, it is dedicated to all pumpkin recipes! So, of course, I just had to get it and try some out. Read more
So I have a peanut butter cookie recipe from a relative and I have been recently working on modifying it to make my cookies more soft and chewy. I made a switch in my ingredients last week and was very excited with the outcome. I think I am finally starting to get my recipe where I want it to be. So I documented by taking photos of the cookies! Check them out below. How do you like your cookies? crunchy or chewy?