Casey and I went on a little trip this past weekend to Big Sur. It was magical and I’ll try to share more of that soon! Whenever I’m away from home I spend a good deal of time creating a little sense of home wherever we are staying. When I was transferring some of my stuff from one bag to another, I thought it might be fun to show you some of the things that I can’t travel without. I find it so fascinating to see what people’s essentials are. Mine include:
Here’s what this past week looked like:
Chaperoned a Kindergarten field trip to the pumpkin patch this week.
Made friends with pigs. Watched children run around like crazy.
My in-laws were here.
Getting over a cold at work.
My husband is the pasta eater of the household.
I like it in small doses….Cooper doesn’t want it anywhere near him.
He will eat ramen though…
I feel like anytime you mix graham crackers with cream cheese and something sweet, you can call it a cheesecake bite. It totally cheesecake! I had some pumpkin butter to use and we always have cream cheese because my son loves the stuff, so I made these little “Pumpkin Cheesecake Bites.” When you’re looking for dessert but you’re concerned about eating a WHOLE slice of cheesecake, these are a good option. They’re totally festive too!
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?
I just can’t deal with how good that grilled cheese was. DAAAANG.
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….
Because we all need pumpkin at breakfast time. ALL OF US.
Pumpkin and pecan are a winning combination, don’t you agree? Let’s make doughnuts!
What to do with leftover pumpkin puree? Make cream cheese! Perfect on toasted cinnamon raisin bagels.
Shake up your pumpkin pie game and make PARFAITS. Gingersnap layering FOR THE WIN.
We finished this ice cream cake in record time. Consider yourself warned.
An all time favorite in my household. I need to get on this kick again. Right now I’m on a toast/egg thing.
It’s like a banana cream pie….but with PUMPKIN! You’re gonna love those pecan crumbles and…
THE CRUST IS EVERYTHING.
I finally got around to making a Jeni’s ice cream in my own kitchen. This one was epic.
Hummina Hummina. You’re gonna love the chewy ginger cookie base and the pecan bits!
Because ice cream, pumpkin, and BOURBON belong together. TRUE LOVE, baby!
When I was busy making ice cream cakes this Summer, I had grand plans for making a pumpkin one this fall. Read: Pumpkin Gingersnap Ice Cream Cake!
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.
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!
