Hot chocolate and iced lattes, move over. Pumpkin is here.
If you do nothing else this week, you must try this recipe. If there is an easier way for a festive, delicious pumpkin fix, I have yet to find it. And frankly, I’m done searching. This. is. it. Doesn’t matter if you live in Des Moines or Daytona.
That’s because you can enjoy it hot or iced. You won’t be disappointed, and neither will any guests. This recipe makes one serving; multiply as necessary. Maybe even toss it in your slow cooker for a Thanksgiving day warm-up or holiday tree-trimming treat. Brilliant! Continue reading →
Mmmm… Granola. When it comes to the homemade kind, I can’t eat enough of it! I’ve already posted one very versatile granola recipe for the slow cooker. This one is special though, filled with the flavors and aromas of autumn. I can’t think of a better fall snack, cereal or yogurt topper than this. Filled with pumpkin, apple sauce, maple syrup, and pumpkin pie spice, it’s an autumnal pantry must-have. Continue reading →
I own a spring form pan and I take it out exactly once a year just for this dish. Pumpkin cheesecake is a staple at our Thanksgiving dessert table. Growing up back east, it was my favorite aunt who always made this autumnal-flavored decadence. Once I started celebrating the holiday out west, I knew I had to continue the tradition.
This particular recipe is adapted from one of my oldest and most beloved vegetarian cookbooks, Beyond the Moon. It’s incredibly easy to assemble and the ginger snap crust is amazing.