It seems, although I’m improving a bit, I’m still struggling with my various “ailments” so I apologize for two breakfast recipes in a row. Usually, I do try to shake things up a bit but in order to take the stress off my hands and shoulders I’m just not really cooking and when I looked through my drafts of posts I’ve never posted, I came across these Perfect Pumpkin Spice Pancakes. I have to admit that looking at the pics made ME hungry, so here they are.
I remember Martin Sheen was featured on the back pages of Bon Appetit, where they used to run a celebrity spot every month. It wasn’t until I got my copy of “Best American Recipes 2003-2004” by Molly Stevens (I loved that series of books) that I paid attention. She highlighted Martin Sheen’s Pumpkin Cheesecake in the most glowing terms. She’s not wrong!
Halloween’s over and if you live in the US, it’s time to start thinking about Thanksgiving and Thanksgiving means, among other things, Pumpkin Pie. I get excited about Pumpkin Pie because it’s something I make for Thanksgiving and don’t think to make any other time of year. Mine are always homemade and sometimes they’re made with my Easy Homemade Pumpkin Puree.
Happy Halloween, ya’ll!! I made you a cake! Tis the season, isn’t it for everything and anything Pumpkin Spice. Ummmm, Guilty! Sometimes Pumpkin Spice can get a little old, but not this cake. This Easy Pumpkin Spice Sheet Cake has a special blend of warm fall spices with just a bit of a kick from a touch of black pepper.
Believe me, I sympathize with parents on Halloween. It’s gotta be one of the most fun holidays, but man can it be hectic, especially if the celebration isn’t on a weekend. And it’s just not enough anymore to toss a sheet on your kid and send them out in the world with a pillowcase! Heck, Halloween hardly seems the time to make anything, let alone the Best Roasted Pumpkin Seeds!
I’m trying to keep a little balance with the food I make, so I thought I’d give these Healthier Cinnamon Sugar Pumpkin Muffins a shot. I always have the idea that if I’m gonna to eat something, I’m gonna eat the best, crazy, good and over the top of whatever it is, and just eat less of it. Well, that really doesn’t really seem to be working out for me that well.
You know what’s kinda cool? When you’re putting on a fancy dinner or a feast like Thanksgiving and you can knock off a showstopper of a dessert ahead of time. Even better? When it’s an easy, no-cook, and very fun dessert like these Pumpkin Parfaits.
Sometimes you just need a decent pie. I dunno, maybe you opened your mouth and volunteered without thinking. Maybe someone volunteered you? Maybe you don’t even know how it happened! Take a breath and remember these things happen to the best of us – and sometimes at the worst possible time! That’s when it’s time for the Easiest Pumpkin Pie.
When I was little, I have very fond memories of making cookies with my Mom. Well, she made them and we pressed the forks into them to make a cross-hatch – and they were always peanut butter. But at my friend Lynette’s house, they made all kinds of things! Including Pumpkin Drop Cookies.
Well, some of you may have noticed I’ve been a little awol over the past few weeks. After my fave octogenarians, the folks, moved into a gorgeous assisted living center, their house was settled and I came back to the Twin Cities – along with Homer & Chance, of course.
Another pie? Why not!? Because I already made my Fave Pumpkin Pie last week, and then a Caramel Creme Pumpkin Pie extravaganza. So for actual Thanksgiving? A Dulce de Leche Pumpkin Pie. The bottom layer is a lush cream cheese & the top, a more sedate pumpkin pie layer. The Dulce de Leche Whipped Cream? It stole the show.
This year I was looking for something a bit different to round out the Thanksgiving dessert table – and here it is. A two layer pumpkin pie, On the bottom, a rich caramel custard, and on the top a cinnamony pumpkin mousse. And it’s all topped off with an extravagant layer of toasted meringue.
My daughter’s always had a great talent for cooking and years ago, when my son and I were in a pretty severe accident, my daughter (then about 15) made a good portion of the Thanksgiving dinner while I talked her through – from my bed. And we did have pie, but it wasn’t Pam Anderson’s Silky Pumpkin Pie.
For years it seemed the only way many North Americans ate pumpkin was in pumpkin pie. Now pumpkin recipes abound, both sweet and savory.
My Grandmother’s Pumpkin Bread, to me, is the “pinnacle” of Quick Breads. It’s a gorgeous bread, very moist, perhaps just a bit dense, and redolent of spices that signify fall. Heavily flavored with spices that must have, at one time, been quite exotic: cinnamon & clove.
Cinnamon, nutmeg, ginger and clove, combined with pumpkin, make the perfect pie. And the fall spiced pumpkin flavors melded with the deep richness of coffee? Oh, my. Just a whisper of the foamed milk or whipped cream floats on top, giving a smidge of freshly grated nutmeg a place to land…