I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.

Sneak a little pumpkin into your next party cheese ball along with fresh herbs, pepitas, and pecans as coating and it’ll be a hit all season long.

I feel like a broken record, but it continues to feel like summer here in Central Ohio and I’m not mad about it. Although it makes posting recipes for fall feel really weird because without cooler temperatures those comfort foods are not on my mind. So I am starting #PumpkinWeek with a recipe that both contains pumpkin and is great for watching football on the weekend because football season is how I transition into fall, especially when I lived in Memphis and it was basically summer through the end of October. This savory pumpkin cheese ball is mixed with goat cheese, fresh rosemary and sage and coated with toasted pepitas and pecans. It paired especially well with everything bagel crackers, but what doesn’t?

Enjoy these #PumpkinWeek recipes from our bloggers:

Pumpkin Drinks:
Butterscotch Pumpkin Spice Latte from Strawberry Blondie Kitchen
Copycat Starbucks Pumpkin Cream Cold Brew from Food Above Gold
Pumpkin Butterscotch Smoothie from The Mandatory Mooch
Pumpkin Pie Mule from Seduction In The Kitchen
Spooky Sugar Pumpkin Shake from For the Love of Food
White Pumpkin-Spiced Hot Chocolate from Our Good Life

Pumpkin Breakfasts & Baked Goods:
3-Ingredient Cheater Pumpkin Muffins from Shockingly Delicious
Baked Pumpkin Donuts with Brown Butter Glaze from The Crumby Kitchen
Caramel Pecan Pumpkin Muffins from Red Cottage Chronicles
Chocolate Chip Pumpkin Muffins from The Bitter Side of Sweet
Pumpkin Butter from Everyday Eileen
Pumpkin Butter from Jen Around the World
Pumpkin Coffee Cake from It Bakes Me Happy
Pumpkin Cream Cheese Stuffed French Toast from Sweet Beginnings
Pumpkin French Toast with Maple Butter from Cheese Curd In Paradise
Pumpkin Spice Cinnamon Roll Cake from Love & Confections
Vegan Pumpkin Spice Latte Cinnamon Rolls from The Baking Fairy

Savory Pumpkin Recipes:
Cheesy Corn Pumpkin Dip from Caroline’s Cooking
Pumpkin Deviled Eggs from 4 Sons R Us
Pumpkin Herb Cheese Ball from The Spiffy Cookie
Pumpkin Pancetta Risotto from The Redhead Baker

Pumpkin Desserts:
Amish Pumpkin Bars with Cream Cheese Frosting from Palatable Pastime
Gluten Free Pumpkin Snickerdoodles from Frugal & Fit
Mini Pumpkin Bundt Cakes from Big Bear’s Wife
Mini Pumpkin Cheesecake Bites from The Beard and The Baker
Mini Pumpkin Spice Trifles from My Sweet Zepol
Pumpkin Oatmeal Cream Pies from A Kitchen Hoor’s Adventures
Pumpkin Pie Fudge from Kelly Lynns Sweets and Treats
Pumpkin Pudding from Cindy’s Recipes and Writings
Pumpkin Spice Biscotti from Creative Southern Home
Pumpkin Spice Cupcakes with Vanilla Bean Buttercream from Family Around the Table
Pumpkin Sprinkle Cookies from Daily Dish Recipes
Soft Pumpkin Cookies with Cream Cheese Frosting from Blogghetti
Spiced Pumpkin and Apple Cakes from Karen’s Kitchen Stories

Two years ago: Buckeye Stuffed Peanut Butter Chocolate Chip Cookies

Four years ago: Apple Pecan Praline Bread

Five years ago: White Chocolate Apple Blondies

Six years ago: White Chocolate-Pumpkin Snickerdoodle Sandwiches

Eight years ago: Healthier Oatmeal Raisin Cookies

PUMPKIN HERB CHEESE BALL

Makes 1

Ingredients:

8 oz. cream cheese, room temperature

4 oz. goat cheese, room temperature

2 oz. grated white cheddar cheese

1/2 cup pumpkin puree

1 Tbsp fresh chopped sage, plus more for garnish

1 Tbsp fresh chopped rosemary, plus more for garnish

1 tsp pumpkin pie spice

1/4 tsp salt

1/8 tsp ground black pepper

1/4 cup pumpkin seeds (pepitas), toasted

1/4 cup chopped pecans, toasted

Directions:

1. In a large bowl, blend together cheeses, pumpkin, and seasonings until well blended.  Press into a 2-cup mold or bowl lined with plastic wrap (I used a cereal bowl).  Chill at least 8 hours or overnight.
2. Mix seeds, nuts, and remaining herbs in a shallow bowl. Roll the ball in the mixture and gently press down so that it sticks. Wrap in plastic and refrigerate until ready to serve.
3. Transfer to a serving plate. Serve with bagel or pita chips (or whatever you like).

Source: Adapted from my Blue Cheese Ball and Running to the Kitchen.

Fall is in the air, and we are celebrating our love of pumpkin with #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 34 bloggers will be sharing 140+ fantastic recipes for all your Autumn celebrations, including breakfasts, baked goods, savory pumpkin recipes, desserts, and drinks. Thank you sponsors for providing the prize packages. Don’t forget to enter the giveaway below!

a Rafflecopter giveaway

PRIZE #1 DIXIE CRYSTALS

Dixie Crystals is giving one winner a Marble Rolling Pin and Board Set.

Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

PRIZE#2 SWEETS & TREATS

PRIZE#3 TORANI

We believe in flavor for all and opportunity for all. In the beginning, Rinaldo and Ezilda Torre visited family in Lucca, Italy. They returned home to San Francisco with handwritten recipes, which they used to create authentic flavored syrups. Needless to say, the syrups we’re a hit. A lot has happened since then, but our belief has remained the same: Flavor for All, Opportunity for All. It means that not only are the products we make inclusive and approachable, but so is our success. We believe everything starts with people, and the only way to truly succeed is to succeed together. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more.

PRIZE#4 CABOT CREAMERY CO-OPERATIVE

Cabot is giving one winner a gift box of assorted Cabot cheeses.

The farm families that own Cabot Creamery Co-operative love what they do. And they’ve been doing it for a long time—every single day since 1919. Almost 100 years later, we’re proud of our thriving farms, strong communities, and happy, healthy cows that produce the rich, buttery milk that we use to make Cabot’s award-winning cheese and dairy products. We like to think those awards mean we’re doing something right. Of course, you’re a big part of this too. If you love eating our cheese as much as we love making it, then we’ll get to keep doing what we do for generations to come.

Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own. The #PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning.

Four (4) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and alternate winner(s) will be chosen. The #PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #PumpkinWeek posts or entry.

When life hands you coconut, make macaroons. Specifically these maple coconut caramel macaroons.

A long time ago (in a galaxy far far away) Bob’s Red Mill sent me a box from Cake in a Crate – a plant based baking kit where every ingredient is gluten-free, vegan, and refined sugar free, and these ingredients come pre-measured along with a recipe card for your chosen creation that finishes the job in 6 steps or less. Go ahead, try and find an excuse to not bake when this is in your possession. Especially if you are dealing with snow on the second day of spring (seriously what the crap?).

The box I received was actually for maple coconut caramel macaroons, a recipe developed my Tieghan Gerard of Half Baked Harvest (they have a few other bloggers developing recipes for them as well), and I’ve been meaning to recreate them ever since because they were easy and so stinking good! And as you know I’m not normally one to adhere to a gluten-free, vegan, and refined sugar-free diet (ha could you imagine?), but these macaroons are something I would make again and again regardless. So here you go, a doubled version of the recipe because you’re going to need it.

And no this is not a sponsored post – I honestly just really liked the recipe and the general concept. As someone who likes sending family and friends treats for their birthdays, I think it would be fun to ship one of these boxes.

Two years ago: Eggs Benedict Breakfast Pizza with Spiralized Potato Crust

Five years ago: Steel Cut Oatmeal with Bananas & Cobbler Topping

Six years ago: Roasted Cabbage Wedges with Smoked Paprika

Seven years ago: Potica Nut Roll

MAPLE COCONUT CARAMEL MACAROONS

Makes 2 dozen

Ingredients:

MACAROONS

1-1/2 cup maple syrup

1/2 cup canned coconut cream (not milk)

2 Tbsp coconut oil

1 Tbsp vanilla extract

6 cups unsweetened flaked coconut

1 cup almond flour

TOPPING

6 oz. dark chocolate, melted

4 Tbsp toasted pepitas

Flaky sea salt

Directions:

1. Preheat oven to 350. Line two baking sheets with parchment paper or silicone baking mats and set aside.
2. In a small saucepan over medium heat, add the maple syrup, coconut cream, and coconut oil. Bring to a boil and continue stirring for 5-8 minutes or until thickened and reduced to 1-1/4 cup. Remove from heat and stir in vanilla.
3. In the bowl of a food processor, add the coconut, almond flour, and all but 1/4 cup of the caramel (set aside for topping). Pulse until finely chopped and holds it’s shape.
4. Using a medium cookie scoop, form tightly packed walnut-sized balls and place on baking sheet.
5. Bake for 8-10 minutes or until slightly golden. Remove from oven and allow to cool completely on the baking sheets.
6. Once cooled, dip the bottoms of the macaroons into the melted chocolate and place back on the baking sheet. Drizzle the remaining chocolate over the tops and sprinkle with pepitas and salt. Allow chocolate to harden (speed up in the fridge) before serving with a drizzle of the reserved caramel.

Source: Adapted slightly from Half Baked Harvest.

This soup is for when you need a warm hug in food form. With roasted cauliflower, chicken peas, and butternut squash.

While the beginning of 2016 hasn’t been bad, I certainly haven’t gotten off to the best start. I contracted a nasty cold, forgot how to correctly add powers of 10 (thankfully 3 others were with me in that error, unfortunately however for my mouse experiment), was nearly run off the road by an oblivious driver, produced some of the most perplexing data my boss has ever seen (he actually said that), and then could not get a gas pump to register which type I wanted to select – the buttons simply would not respond. So I went to a second pump, and then a third, and then finally waited behind someone that was on a working pump only for it to be my turn and still couldn’t get it to work on top of my debit card getting frozen by my bank after 4 swipes/cancelled transactions at a gas station. But then I actually read the screen where it said “please lift nozzle and select fuel type”- moron. I swear most gas stations you select first before lifting. With all that in mind along with winter finally taking hold, I think it’s time to curl up with a nice warm bowl of soup.

One year ago: Pumpkin Ice Cream

Two years ago: Goat Cheese Stuffed Bacon Wrapped Dates

Five years ago: Quinoa Pilaf with Pine Nuts

ROASTED CAULIFLOWER & BUTTERNUT SQUASH SOUP

Serves 6-8

Ingredients:

3 to 3 1/2 pounds butternut squash (approximately 2), seeded and quartered

1 head of cauliflower, chopped into florets

1 (15 oz.) can chickpeas

5 garlic cloves, peeled and left whole

4 Tbsp olive oil, divided

2 tsp salt, divided

1/2 tsp ground white pepper

1/2 tsp paprika

1 (32 oz.) carton reduced sodium vegetable broth

2 Tbsp honey

1/2 cup heavy cream

1/4 tsp ground nutmeg

Directions:

1. Heat the oven to 400 degrees. Line two half sheet pans with foil and lightly coat with nonstick spray.
2. Brush the flesh of the squash with 1 tablespoon olive oil and season with 1 teaspoon of the salt and the white pepper. Place flesh-side-down (skin-up) on prepared baking sheet.
3. In a large bowl, toss the cauliflower florets, chickpeas, and garlic with 3 tablespoons olive oil, 1 teaspoon salt and paprika. Spread evenly over the second prepared baking sheet. Place both sheets in the oven and roast for 30-35 minutes or until soft and tender. Reserve about 1/2 cup chickpeas for garnish and allow to cool.
4. In a large Dutch oven (or heavy pot) over medium heat, bring vegetable broth to a boil. Scoop the squash flesh from the skin into the pot along with the cauliflower mixture. Add the broth and honey. Bring back to a simmer then remove from heat.
5. Using an immersion blender*, puree the mixture until smooth. Stir in the heavy cream and return to a low simmer over low heat (keep lid on as the thick soup may splatter). Season with nutmeg and add additional salt and pepper to taste.
6. Serve immediately garnished** with reserved chickpeas.

*You may also transfer the soup to a blender in batches, but let it cool off a little first.

**I added a dollop of beet hummus for fun.

Source: Adapted from my Butternut Squash Soup and Kim’s Cravings.

Lately, as I have been spending the majority of my free time traveling on the weekends and painting/packing on weeknights, cooking dinner has been pretty low on the priority list since we often are not getting home before 9 pm. I’ve thrown together random leftovers, ordered pizza, and picked up fast food more often than ever. Let’s not even get into the last time I went to the gym (over a week which is rare for me). However, being that I have a fairly well stocked kitchen from the pantry to the freezer, I need to focus more attention on cooking with what I have in an effort to minimize what needs to be moved to the new house. One night when we didn’t paint at the new house but instead stayed at home and packed, I was able to throw together these acorn squashes stuffed with an array of things I already had on hand. With quinoa, broccoli, dried cranberries, and pepitas, these squashes are a savory kitchen sink recipe. I even got to use fresh sage from my indoor plant (that sadly suddenly died thereafter).

Meanwhile, I recently heard through the blogger grapevine that Google is “rewarding” posts that are recipe only and do not contain stories or commentary because according to them readers want recipes, not stories. While I have no intention of keeping quiet and posting recipes only (because I do what I want!), I cannot say that I am shocked by this claim. I’ve already had more than one friend express their dislike of bloggers and their “stories” and their annoyance at having to scroll through several paragraphs and pictures before finally reaching the recipe. I think this phenomenon may be directed more towards the person who stumbles upon a blog’s recipe through Pinterest, Google, etc. and truly only wants the recipe. But for the readers and followers, most of the time you are here because of the stories! Granted, sometimes my stories may be mundane (such as today’s about how I am painting my life away) but it’s what’s going on in my life and is a little back story to the recipe I shared. So unless you protest, I will continue to let my fingers run free across the keyboard.

One year ago: Cider-Glazed Chicken with Browned Butter-Pecan Rice

Two years ago: Homemade Whole Grain Pancake Mix

Four years ago: Breakfast Pizza

Five years ago: Baked Oatmeal

ACORN SQUASH STUFFED WITH QUINOA PILAF

Serves 4

Ingredients:

2 medium acorn squashes, cut in half length-wise and seeds removed

1 Tbsp olive oil, divided

Salt and pepper to taste

1/2 cup uncooked quinoa, rinsed

1 cup reduced sodium vegetable broth

1/2 finely chopped yellow onion

1 cup chopped broccoli

1/4 cup sliced toasted almonds

1/4 cup roasted pepitas

1/4 cup dried cranberries

1 Tbsp fresh sage, chopped

Directions:

1. Preheat oven to 400 degrees F. Line a baking sheet with foil and lightly coat with nonstick spray.
2. Brush the flesh of the squash with 1 teaspoon of olive oil then sprinkle with salt and pepper. Place flesh side down on prepared baking sheet, and roast for 40 minutes.
3. Meanwhile, combine quinoa and broth in a medium pan. Bring to a boil, lower to a simmer, cover and cook for 15 minutes or until broth is absorbed, and quinoa is nice and fluffy.
4. While quinoa is cooking, place olive oil in medium skillet pan over medium heat. Add onion and cook until translucent, about 5 minutes. Add broccoli and cook for another 5 minutes or until tender. Remove from heat, and set aside.
5. When quinoa is done cooking, stir in onion mixture, almonds, pepitas, cranberries, and sage. Season with salt and pepper to taste.
6. When squash is cooked, remove from oven and place each piece on a plate. Scoop about 1/2 cup of quinoa pilaf mixture in to each squash half and serve.

Source: Inspired by EA Stewart.

Who said no-bake desserts were only for the summer? This pumpkin spice cookie butter pie will change your world and is also the perfect dessert to serve at Thanksgiving.

Are you guys freaking out yet? Thanksgiving is less than 1 week away! Even though I have my menu planned out, I started to panic because I haven’t done any prep yet. I am still eating leftovers from Friendsgiving for Pete’s sake! This might be why you shouldn’t host both Friendsgiving and Thanksgiving. Overachiever or insane? You decide.

There’s also the fact that it was in the 60-70 degree range earlier this week and therefore was not putting me in the Thanksgiving spirit. Heck I played tennis on Tuesday (it had been far too long and my sucky serve was proof) and got ice cream after dinner. ‘Twas glorious. However all good things must come to an end, at least when it comes to the weather, and sure enough a cold front busted down the doors last night with below freezing temps.

So back to business. Planning your Thanksgiving menu usually involves some juggling, trying to figure out what you can fit into your oven and what you can cook elsewhere (stove top, slow cooker, etc.). And anything that can be done in advance, especially the day before, is most helpful to reduce stress. With that in mind, I am here to tell you that no-bake desserts are not just for the summer time when you dread the idea of enduring an epic battle between the A/C and the oven.

I present to you a no-bake pumpkin pie that structurally resembles your favorite peanut butter pie except with a spiced cookie crust and pumpkin spiced cookie butter filling. And some toasted pepitas on top to look all fancy and stuff cause you know, you gotta impress your dinner guests.

P.S. If you haven’t already, be sure to stop by and help me celebrate my 5th blogiversary! I have some party favors for you too. CLICK HERE.

One year ago: Roasted Poultry Stock

Two years ago: Thanksgiving Recipe Roundup (2013)

Three years ago: Peanut Butter Marshmallows

Five years ago: Buckeye Candies

NO-BAKE PUMPKIN SPICE COOKIE BUTTER PIE

Serves 8

Ingredients:

CRUST

1 (8.87 oz.) sleeve of Biscoff or speculoos cookies, finely crushed

4 Tbsp unsalted butter, melted

FILLING

1 cup Trader Joe’s Pumpkin Pie Spice Cookie Butter*

1 (8 oz.) package cream cheese, room temperature

1/4 cup sugar

1 (12 oz.) container frozen whipped topping, thawed and divided

1/2 cup toasted pepitas

Directions:

1. In a medium bowl, stir the cookie crumbs and melted butter together with a fork. Press crumbs into the bottom and up the sides of a 9″ pie plate. Chill for 30 minutes before filling.
2. In a large bowl, beat together the chocolate hazelnut spread, cream cheese and sugar with an electric mixer on medium speed until well combined. Gently mix in 3 cups whipped topping until thoroughly combined. Spoon mixture into pie shell. Using a spatula, smooth mixture to edges of pie.
3. Top with chopped hazelnuts. Refrigerate until ready to serve with remaining whipped topping.

*Don’t have a Trader Joe’s? Try 1/2 cup cookie butter/Biscoff + 1/2 cup pumpkin puree + 1 tsp pumpkin spice)

Source: Adapted from my No-Bake Chocolate Hazelnut Pie.

Items you may need (affiliate links):

Chocolate and pumpkin lovers unite when these cookies are around with a chocolate pumpkin base, pumpkin morsels, and toasted pepitas.

I know #PumpkinWeek was last week, but I have some residual pumpkin recipes to share with you that also incorporate chocolate in an effort to help you transition from #PumpkinWeek to #Choctoberfest. I started last week with excellent browned butter salty pumpkin sugar cookies and decided to keep up the trend and post another awesome cookie recipe. These cookies are yet another rendition (I have lost count on what number) adapted from my favorite chewy chocolate chip cookie recipe. With a sound foundation you can be assured that these are the perfect fall option for chocolate chip cookie lovers.

While many pumpkin cookies tend to be cakey, these are anything but, with a chocolate-pumpkin dough that is just as chewy as your favorite chewy chocolate chip cookies. Originally these were going to be double chocolate pumpkin cookies but I decided to use a bag of pumpkin flavored morsels instead, making them double pumpkin! Technically I suppose they are still double chocolate because usually the base for the flavored morsels is white chocolate but I digress. There’s also browned butter in the mix and coarse sea salt on top as well but I left them out of the title because it was getting kind of lengthy already. But when is browned butter or coarse sea salt ever a bad decision?

I’d also like to take a moment to thank Imperial Sugar for their generous shipment of their granulated sugar that arrived at my door to be used for this event. Not only did they cover my sugar needs for this week but I am fairly certain I will be set for all the upcoming baking for the holidays. Get your hands on your own stash of Imperial Sugar along with goodies from our other great sponsors by entering the #Choctoberfest giveaway HERE. And then make sure you check out the recipes from all of the other #Choctoberfest bloggers listed at the end of this post.

Two years ago: Flourless Buckeye Blossom Cookies

Three years ago: Linzer Cookies

Four years ago: Taco Bowls

CHOCOLATE DOUBLE PUMPKIN CHIP COOKIES

Makes approximately 3 dozen

Ingredients:

1-1/2 sticks (12 Tbsp) unsalted butter

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

2 tsp pumpkin pie spice

1 tsp baking soda

1/2 tsp salt

1 cup packed brown sugar

1/2 cup Imperial Sugar granulated sugar

1 Tbsp vanilla extract

1 egg yolk

1/2 cup pure pumpkin puree

2 cups pumpkin flavored morsels

1 cup toasted pepitas (shelled pumpkin seeds)

Coarse sea salt, optional

Directions:

1. Place butter in a medium saucepan over medium heat, stirring frequently, until melted and foamy. Continue to cook until brown specks begin to appear and it has a nutty aroma. Remove from heat and transfer to a glass bowl to cool.
2. In a medium bowl, sift together the flour, cocoa, pumpkin pie spice, baking soda, and salt; set aside.
3. Add both sugars to the cooled butter and beat until well blended. Beat in the vanilla, and egg yolk until light and creamy. Stir in pumpkin until smooth. Mix in the sifted ingredients in three batches until just blended. Stir in the chocolate and pepitas by hand using a wooden spoon or silicone spatula.
4. Using a medium cookie scoop, roll 2 tablespoons of dough into balls and place on a plate or tray. Sprinkle with sea salt, if using. Cover tightly and chill for at least 2 hours, overnight for best results (refrigerate for up to one week).
5. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper; set aside.
6. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
7. Bake for 9 minutes or until edges are set (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted from my Salted Chocolate Peanut Butter Chip Cookies.

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Start off fall right – with pumpkin cannoli ice cream! This easy no-churn ice cream takes just like a pumpkin cannoli or at least what I think a pumpkin cannoli would taste like.

I am a true believer of ice cream and its application year round. To prove my point I made a seasonal ice cream using pumpkin! It’s also super easy to make and does not require an ice cream maker, which means you have no excuses not to make this.

The flavor is pumpkin cannoli and while I have never actually tasted a pumpkin cannoli before I bet it tastes just like this ice cream, minus the cold factor. My favorite part is the crispy roasted pepitas which is why I sprinkled even more over the top.

One year ago: Ghost Chili with Cornbread Topping and Chipotle Creama

NO-CHURN PUMPKIN CANNOLI ICE CREAM

Makes approximately 2 quarts

Ingredients:

2 cups (1 pint) heavy cream

1 (14 oz.) can sweetened condensed milk

8 oz. (1 cup) ricotta cheese

1 cup pumpkin puree

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp allspice

1 cup mini semisweet chocolate chips

1 cup crushed cannoli shells or waffle cookies

1/2 cup roasted pepitas

Directions:

1. In a large, chilled bowl, whip heavy cream to stiff peaks. In a separate large bowl, mix together the sweetened condensed milk, ricotta, pumpkin, vanilla, and spices.
2. Using a rubber spatula, gently fold in 1/3 of the whipped cream into the sweetened condensed milk mixture. Gently fold in remaining cream until fully combined. Fold in chocolate chips, crushed cookies, and pepitas.
3. Pour ice cream into a loaf pan or freezer-safe container, wrap with plastic warp or tin foil and freeze for 6 hours or overnight.
4. Serve topped with additional chocolate chips, shells/cookies, or pepitas.

Source: Adapted from my No-Churn S’mores Ice Cream.

This colorful vegetarian taco salad comes together in minutes. Quinoa, black beans, corn and kale will fill you up while the spicy avocado dressing satisfies the taste buds

I go through phases with my food cravings and lately it has consisted of arugula, kale, Mexican food, and ice cream. So why not combine two of them in this healthier taco salad? Made with quinoa, kale, black beans, corn pepitas, purple cabbage and plantain chips.

Other than the quinoa, this vegetarian salad requires no cooking and comes together very quickly making it a great salad for lunch or a weeknight dinner to beat the lingering summer heat. It’s made even healthier by serving it in a bowl of purple cabbage leaves. Crunchy like a tortilla without the guilt. As a bonus it even looks pretty!

One year ago: Mixed Berry Slab Pie

Two years ago: Roasted Cherry Brownie Cheesecake

HEALTHY VEGETARIAN TACO SALAD

Serves 4

Ingredients:

DRESSING

1 avocado

1 small jalapeno, seeded

2 cloves garlic

Juice of 1 lemon

1/2 cup water

SALAD

1/4 cup uncooked quinoa

4 cups chopped fresh kale

1 (15 oz.) can black beans, drained and rinsed

1 cup corn

1/4 cup roasted pepitas

1/2 tsp chili powder

1/4 tsp garlic powder

Salt and pepper

8 purple cabbage leaves

1/2 cup plantain chips

Directions:

1. Cook quinoa as directed on package.
2. Meanwhile, in a food processor, blend avocado, jalapeno, garlic, lemon juice, and water until smooth. Set aside.
3. In a large bowl combine cooked quinoa, kale, black beans, corn, pepitas, chili powder, and salt and pepper to taste.
4. Create 4 bowls by placing 2 cabbage leaves into each serving bowl. Divide kale mixture among bowls and top with dressing and plantain chips.

Source: Adapted slightly from Women’s Health, April 2014.

Did you know that this coming Monday, October 28th, is National Chocolate Day? I’m here to tell you to not just celebrate it with any old chocolate, but try something new. Bar & Bean is an online marketplace for small-batch craft chocolate (less than 250 tons annually). The makers of the chocolates they stock are working to reintroduce and redefine a flavor that has been dominated by large producers.

I was sent Bar & Bean’s Baker’s Set which is a mix of 5 craft chocolate bars:

(1) Ritual Chocolate – based in Denver, CO and started by 2 individuals: Robbie and Anna. Balao 75% Cacao – characterized by citrus and nutty notes. Only 2 ingredients: cacao and sugar.

(2) Poco Dolce – based in San Francisco, CA and started by Kathy Wiley. “Poco Dolce” literally translates from Italian as “not too sweet”, which aligns with the company’s mission of staying on the “savory side of sweet”.  Bittersweet with Sea Salt – light sprinkling of Grey Sea Salt.

(3 & 4) Escazu – based in Raleigh, NC and started by Hallot and Danielle. Uses an antique roaster and stone grinder to make chocolate in a more traditional method to bring out flavor complexity. Chipotle Chili & Vanilla – 74% dark chocolate that is complemented with a spicy kick of chipotle chili. Pumpkin Seed and Guajillo Chili – 73% dark chocoloate with roasted pumpkin seeds and guajillo chili.

(5) Dick Taylor – based in Aracta, CA and started by two college buddies Adam Dick and Dustin Taylor.  Dick Taylor uses only organic cacao and organic cane sugar in its bars. They roast their beans in their modified Royal #5 coffee bean roaster. Aged for at least 2-4 weeks to further develop and stabilize flavor. Fleur de Sel – 74% Dominican Republic with hand harvested sea salt.

The first bar I tried was the Escazu Pumpkin Seed and Guajillo Chili Dark Chocolate bar, and it inspired me to incorporate pumpkin seeds into the pumpkin peanut butter cups I had been planning to make for today, which is National Pumpkin Day (and also the usual PB+Choc Saturday). Then I went after the two sea salt bars because that’s one of my favorite things in special chocolate. And as a result the pumpkin peanut butter cup with pepitas then got a sprinkle of sea salt on top as well!

Unfortunately, I did not leave enough leftover to make these cups completely out of the chocolate I was sent, but the recipe was inspired by all the craft chocolate I got to try. These little cups are the perfect combination of pumpkin, chocolate, and peanut butter in order to fully celebrate. To make the celebration even better, be sure to find the Rafflecopter widget after saving the recipe in order to enter to win your own set of craft chocolate.

As for the PB+Choc portion of today’s celebration, today Ohio State plays Penn State which means many people in my life are enemies on this day. Hopefully it will only last the day. Penn State is coming back after a 4OT win against Michigan, so it should be a really good game. They are still not eligible to play in the B1G or National championship games, so it’s really to the benefit of the conference as a whole if we win O:-). However, I don’t particularly want to go to the Championship game either because as good as I do believe we are, I am not sure we are at the same level as Alabama or Oregon. As much as I hate to admit it.

Two years ago: Butternut Squash Mac and Cheese with Caramelized Onions, Bacon, and Apple

SEA SALT PUMPKIN PEANUT BUTTER CUPS

Makes 2 dozen

Ingredients:

CUPS

2 cups dark chocolate chips

1/2 cup pumpkin puree

2 Tbsp honey

1/4 cup peanut butter

1 tsp pumpkin pie spice

TOPPING

1/4 cup pepitas, plus more for garnish

Coarse sea salt

Directions:

1. In a microwave safe bowl, add the chocolate. Microwave on high for 20 seconds, stir and repeat until melted. Line a mini muffin tin with mini muffin papers. Add about 1-1/2 tsp of melted chocolate into each cup (make sure to leave enough to top them later). Using the back of a spoon, gently coat the chocolate up the sides, making sure to leave enough on the bottom for a sturdy base.
2. Place muffin tin in the refrigerator and chill until set, about ten minutes.
3. Place the remaining ingredients in a medium bowl and stir until well combined. If desired, add more honey to taste.
4. Once the chocolate has set, divide the filling amongst the cups, making sure to avoid the top edges.
5. Remelt the remaining chocolate if necessary. Stir in pepitas until well coated.
6. Top the cups with chocolate mixture using the back of a spoon to spread. Tap the muffin tin lightly on the counter to evenly distribute chocolate. Make sure the pumpkin filling is completely covered. Sprinkle a couple more pepitas on top of each cup and a little sea salt if desired.
7. Chill until set, about 10 minutes.

Source: Adapted slightly from Domestic Fits.

Disclosure: I was provided with a complimentary Baker’s set of chocolate from Bar & Bean and they are providing the giveaway. I was not compensated for this post. All thoughts and opinions are my own.

Some informative and interesting facts about craft chocolate:

• The FDA only requires that milk chocolate only needs to contain 10% actual chocolate in order to be called “chocolate” – so all artisan/craft makers exceed these standards.

• Craft chocolate is much more time consuming and labor intensive to make than the chocolate we can buy in grocery stores.  From the source of the chocolate, the beans, to how the product is actually made – every step is intentional and has its place in the process.

• It is not uncommon for artisan chocolate makers to pay 2-3 times above fair trade prices for the beans they use to produce their chocolate.  This shows just how much they actually care about the quality of their product – each bar is a true representation of who they are as individuals and a brand as a whole.

• Craft chocolate is more about listening to cacao, respecting cacao, and using the skills and resources to bring out the flavors instead of masking them with sugar and pure sweetness.

a Rafflecopter giveaway

Only a few weeks ago, I discovered that not only did Heather “Cupcakes” Saffer of Dollop Gourmet win Cupcake Wars, but she is from my hometown Rochester, NY! We’ve already discussed how the next time I am back in town we need to bake cookies and, obviously, frost the crap out of them. After seeing her Ultimate Dude Cupcakes, I think we will be a dangerous duo and might need to wear elastic waist-band pants for this adventure.

But what does all this have to do with you? Well I am excited to have her posting here today for the finale of her cookbook blog tour for The Dollop Book of Frosting! I have a pre-release copy already and just from flipping through the recipes, it has exceeded my expectations. I love frosting but tend to stick to cream cheese or peanut butter frosting, however I think she has converted me. I had no idea there were so many uses and unique flavors for frosting!

And it gets even better because you have until Friday, September 20th to enter to win a grand prize package of frosting-related things and a signed copy of her cookbook. To find out how to enter, stick around and read what Heather has to share with you. Also, if you have any questions for her leave them in the comment section at the bottom of this post as she will be checking in throughout the day to respond.

P.S. I know that I said all I wanted for a graduation present was for someone to format my dissertation, but I have just one more request: I need this t-shirt. “FROST THIS” – I love it!

One year ago: Loaded Baked Potato Dip

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Hello Spiffy Cookie readers! (I love saying that.)

I’m Heather—frosting lover, Cupcake Wars winner (gotta hang onto that 15 minutes!), parenthesis over-user, and author of The Dollop Book of Frosting!

And the cookbook (and writing it) is what I’m here to talk to you about today.

First off, I want to throw Erin some super-thanks for having me as a guest blogger. She’s got her nose to the grindstone finishing up that dissertation so I’m happy to take a load off her writing schedule for today. Also, I’m honored to have the attention of her faithful readers (you!)!

If you haven’t heard of The Dollop Book of Frosting (it doesn’t hit store shelves until this Wednesday) then I’d like to inform you that it’s not your average frosting cookbook (is that even a thing?).

I mainly wrote The Dollop Book of Frosting to debunk the myth that frosting is just for cupcakes and cookies. Because it’s not. Not even kinda. Frosting is for everything. I think Erin would agree.

Writing a cookbook is a pretty intense experience so it helps to come up with a solid strategy before you start. One of my initial thoughts was that I needed to include a variety of flavors—pumpkin being one of them.

In all honesty, I’ve never understood the fall pumpkin craze. I love pumpkin but when we’re talking pumpkin coffee and pumpkin milkshakes all we’re really getting is pumpkin flavoring. When you’re craving pumpkin aren’t you craving real pumpkin? I know I am.

Which is why I decided to devise a Pumpkin Cream Cheese Frosting using real pumpkin.

But first a quick backstory—

In creating this very recipe for the cookbook I thought it would be neat to cut a whole pumpkin and bake and then puree the insides of it to add to the frosting. So fresh!

Well, either I wasn’t lifting enough weights back then or I bought an extra tough pumpkin because I couldn’t for the life of me cut through that thing; and I just about sliced my hand off in my efforts.

So I switched to canned pumpkin. But I swear it’s still real pumpkin—it’s just much safer to open.

And luckily it turned out so deliciously creamy, pumpkin-y, and fabulous!

I really hope you enjoy and use this Pumpkin Spice Cream Cheese Frosting and Pumpkin Pizza recipe this pumpkin season.

The decorate-your-own pizzas are a fantastic snack for your pumpkin carving parties and any leftover Pumpkin Spice Cream Cheese frosting can be used to fill pumpkin muffins, dip gingersnaps into, or serve atop pumpkin bread with a tall glass of pumpkin beer.

And if you like this recipe then you’ll want to pick up a copy of The Dollop Book of Frosting because in it you’ll find 45+ more fun and crazy frosting recipes, each accompanied by a unique baking recipe and additional creative uses for each frosting.

Make sure to comment here, post on the Dollop Facebook wall, or tweet to me using #Dollop because on Friday, September 20^th I’ll draw a winner at random to receive a grand prize package of frosting fun stuff (and of course a signed copy of The Dollop Book of Frosting)!

*More posts & tweets equal more entries.

Many Thanks to the amazingly sweet Erin!

Happy Frosting!

Heather “Cupcakes” Saffer