Tag: recipe

Pumpkin-y Things!

Shutterbean PUMPKIN Recipes!

Did you know that every time I type the word PUMPKIN, my fingers automatically type pumpking. That’s right. KING. Isn’t that bizarre?  When I typed pumpkin-y in this post header it was extra weird cuz it’s not even a word, is it? Pumpkin-y?  Things that involve pumpkin! Like…A LOT OF IT.  Everyone is blowing up my Instagram feed with their pumpkin patch pictures….and I’m gonna blow yours up with mine soon, so let’s all get PUMPKIN-Y, shall we?

PUMPKIN HAZELNUT GRILLED CHEESE

I just can’t deal with how good that grilled cheese was. DAAAANG.

PUMPKIN CAKE WITH BROWN BUTTER ICING

Once upon a time I made a pumpkin cake with BROWN BUTTER ICING. Sweet savory heaven.

You could also turn it into baked doughnuts…or muffins…. just saying….

PUMPKIN SPICE FRENCH TOAST

Because we all need pumpkin at breakfast time.  ALL OF US.

BAKED PUMPKIN PECAN DOUGHNUTS

Pumpkin and pecan are a winning combination, don’t you agree? Let’s make doughnuts!

PUMPKIN CREAM CHEESE

What to do with leftover pumpkin puree? Make cream cheese!  Perfect on toasted cinnamon raisin bagels.

PUMPKIN PARFAITS

Shake up your pumpkin pie game and make PARFAITS. Gingersnap layering FOR THE WIN.

Pumpkin Gingersnap Ice Cream Cake // shutterbean

PUMPKIN GINGERSNAP ICE CREAM CAKE

We finished this ice cream cake in record time. Consider yourself warned.

FLOURLESS PUMPKIN SPICE PANCAKES

An all time favorite in my household. I need to get on this kick again. Right now I’m on a toast/egg thing.

PUMPKIN CREAM PIE

It’s like a banana cream pie….but with PUMPKIN! You’re gonna love those pecan crumbles and…

THE CRUST IS EVERYTHING.

PUMPKIN GINGERSNAP ICE CREAM

I finally got around to making a Jeni’s ice cream in my own kitchen. This one was epic.

PUMPKIN PECAN ICE CREAM SANDWICHES

Hummina Hummina. You’re gonna love the chewy ginger cookie base and the pecan bits!

PUMPKIN BOURBON MILKSHAKES

Because ice cream, pumpkin, and BOURBON belong together. TRUE LOVE, baby!

Pumpkin Gingersnap Ice Cream Cake

Pumpkin Gingersnap Ice Cream Cake // shutterbean

When I was busy making ice cream cakes this Summer, I had grand plans for making a pumpkin one this fall.

Pumpkin Gingersnap Ice Cream Cake // shutterbean

Pumpkin ice cream…gingersnaps crushed and mixed with salted butter….vanilla ice cream….

I’m kind of obsessed with the combination. It’s popular around these parts.

Pumpkin Gingersnap Ice Cream Cake // shutterbean

I was busy putting together a wine tasting party this weekend and I forgot to consider a dessert option…and then I remembered I had this lovely thing in my freezer so problem= solved. My kid who refuses to like anything pumpkin asked for seconds. So yeah, this ice cream cake is GOOD.  It’s that crunchy/chewy gingersnap layer that gets you. Consider yourself warned!

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Little Gem Lettuce Salad with Beets & Walnuts

Little Gem Lettuce Salad with Beets & Walnuts // shutterbean

This weekend I survived an epic playdate, a party to watch the Blue Angels, and a fundraiser at school. In between all of that, I made two dozen cupcakes, a batch of blondies for dessert  and this salad for you.  I am falling asleep just typing that last sentence. Whew.

Little Gem Lettuce Salad with Beets & Walnuts // shutterbean

I also had an epic eating weekend which means this week I’m trying to start off on the right foot. What better way to balance the fact that I had two cheeseburgers in less than 24 hours? Salad for dinner— but not like a light salad. A hearty salad. A salad that uses the Honey Candied Walnuts I made last week. A salad that gives me the reset I need.

Little Gem Lettuce Salad with Beets & Walnuts // shutterbean

A salad that has tang, supple lettuce leaves, bits of chives, roasted beets and crunchy walnuts with a dijon vinaigrette .  A salad for the beet lover in your life!  That would be my mom :)

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Honey Candied Walnuts


Honey Candied Walnuts // shutterbean

Candied walnuts are like the diamond stud earring of the salad world. You can quote me on that. They complete a salad in the same way diamond earrings complete an outfit. They’re a classic and they never go out of style. I wonder what Audrey Hepburn thought of candied walnuts. Were those a thing back then? Probably…because they’re classic. Anyways, they add a crunchy toasty sweetness to whatever you put them in….even if it’s your hand.  I tend to overdo how much I put in my salad bowl. Life is short, yo.  Nuts are awesome. You can quote me on that too.

Honey Candied Walnuts // shutterbean

This recipe from Alice Waters’ The Art of Simple Food II: popped out at me when I was flipping through for salad inspiration. Honey?! Yup. Got that. Sugar, water & walnuts. Always in my pantry. That’s it and that’s all. I may have sprinkled sea salt on half the batch because that’s how I do.  Seriously, make yourself some. They’re such a good thing to have in your meal prep arsenal. Snack on them, pair them with a cheese plate, toss some in an apple crumble, put them in your yogurt and of course they belong in SALAD NATION!

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Sweet & Sour Roasted Delicata Squash

Sweet & Sour Roasted Delicata Squash // shutterbean

If you haven’t tried delicata squash, YOU SHOULD. It’s one of my favorite things about Autumn. What I like most about them is that they’re pretty easy to roast. Cut off both ends, scoop out the seeds, slice them up and let the oven do the rest.  Maybe I just like that they’re cute and scalloped on the edges. Maybe I just like that you can eat them skin and all. I think that’s it.

Sweet & Sour Roasted Delicata Squash // shutterbean

A few years ago I fried Brussels Sprouts and man they were good. What made them so dang amazing was the honey lime sriracha sauce on top. I thought it might be a nice thing to add on top of roasted delicata squash so I tried it. Here it is and….

Sweet & Sour Roasted Delicata Squash // shutterbean

OMG it’s good. How could it not be? The sweetness of the squash! The sweet & sour tang of the sauce! A match made in haven.  I brought these to a ladies dinner and I turned a few people on….to delicata squash! They were instant fans and the serving dish was wiped clean. Honestly though, I could totally eat a whole batch myself. I find roasted delicata squash irresistible! There’s just something about they’re texture and sweetness that gets me.

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Pumpkin Spice French Toast

Pumpkin Spice French Toast // shutterbean

I love french toast. I always have and always will.  I almost never order it when we go out to eat because I will eat all of it. It’s also because half way stuffing my face with french toast, my inner food voice is like WAIT we wanted savory for breakfast! What are you doing?!  And then there’s this little feeling of regret. Regret that I should have ordered a side of bacon.

Pumpkin Spice French Toast // shutterbean

Cooper is also Team French Toast; I love that about him. Even though he’s totally picky and won’t eat things like PASTA, I know that he does carry the bread gene and that makes me happy. Casey is not a fan of custardy egg things. Womp womp. He’s definitely warming up to mushrooms so there’s maybe there’s hope?

Pumpkin Spice French Toast // shutterbean

A few weeks ago I bought a loaf of brioche bread to make french toast. I’m surprised that I had the willpower to actually make french toast. Brioche and challah both make me weak in the knees. I grabbed a jar of pumpkin butter, added extra cinnamon and pumpkin spice to my french toast custard base and whipped up these hearty/eggy/pumpkin spice french toast slices. Because I like to push things over the edge of deliciousness, I made a batch of pumpkin cream cheese. A little dollop on top of the french toast  and a drizzle of maple syrup and all is right. Hello, dreamy Autumn breakfast! I am so into you.

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Stuffed Mushroom Rolls

Stuffed Mushroom Rolls // shutterbean

I bought pizza dough at Trader Joe’s this week thinking I’d make pizza. But then life got in the way and Casey took Cooper out to pizza and they came home with a crazy amount of leftovers which meant I’d have to repurpose the dough in some other fashion.

Stuffed Mushroom Rolls // shutterbean

I thought about the garlic butter rolls I made with pizza dough (FOUR) years ago and how popular they were online & in my household. But this time I stuffed them with mushrooms and CHEESE because MUSHROOMS AND CHEESE.  Winning combo if you ask me.

Stuffed Mushroom Rolls // shutterbean

It’s the time of year where I want mushroom EVERYTHING. The mushrooms inside these rolls are super garlic-y and have an injection of herbs and creamy Parmesan to make them EVEN BETTER.  If you’re looking to make an easy dinner, these would be fantastic with a side of marinara or better yet a little saucer filled with alfredo sauce. Just add a salad to round it all out. I grilled some leftovers on our panini press and served them with eggs & spinach for Sunday breakfast this past weekend. They were crispy perfection.

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Peanut Butter + Cinnamon Raisin Toast

Peanut Butter + Cinnamon Raisin Toast // shutterbean

Last year I fell deep into a crumpet phase. CRUMPETS for breakfast everyday for like a month or so. Right now I’m in a cinnamon raisin toast phase. I either get a loaf from Trader Joe’s (it makes excellent french toast btw!) or I grab a loaf of Ezekiel Cinnamon Raisin Bread if I’m feeling like I need to balance out. I usually put coconut butter on top for breakfast but in the afternoons I smear a little bit of peanut butter on top. There’s something so good about the peanut butter, cinnamon and raisin combination. It feels like a decadent snack if you ask me.