I always see scones available at coffee shops and random bakeries. And I have to admit that sometimes I like them (raspberry and cranberry being my favorite), but other times I think they just taste hard and dry. With October coming around, I figured it was only right to make pumpkin scones and I was pleasantly surprised. They are soft and moist. Suddenly, I think I’ve been eating bad scones my whole life! And my world is just opening up. Now I have to start making all different types of scones to experiment! Try this lovely pumpkin recipe.
As I’ve said a million times, October is my favorite month. I owe part of that to Starbucks. I’m not that big into coffee, instead I’m much more of a tea type of gal. But I do treat myself to the occasional frappuccino when I’m feeling wild, or in October a pumpkin spiced latte. However, I recently walked into my Starbucks and asked if they could make me a pumpkin frappuccino. To my delight it was possible and was just as tasty as I had dreamed. I was hooked. I wanted them every day. But the steep price of Starbucks just isn’t practical. So I decided to make my own, and they came out delicious!
So I’ve been a bad baker. I’ve had my KitchenAid Ice Cream Maker Attachment for months and months. And I haven’t made any ice cream. I didn’t realize how bad I was, until my friend pointed it out. I have to admit, I think I was a little afraid of ice cream. In my mind, it just sounds scary and a bit overwhelming. Even sometimes looking at the recipes can be a bit intimidating. But let me tell you investing in the ice cream maker may have been the best and worst decision I ever made. Great, because I see it isn’t that hard and I do love ice cream. But bad because I LOVE ice cream. Ughh it’s such a hard life I live!! =)
One of my favorite types of ice cream is pumpkin ice cream. First, because it’s plain delicious. Secondly, because I come from what may be the pumpkin capital of America. And lastly, I think I crave it so much because really I can only get it in September and October. Not anymore! Keep reading for this yummy recipe.
So you are probably wondering why I am posting a pumpkin recipe less than a week before Christmas. I’m going to be completely honest with you. I don’t really like Christmas. I think it’s over-commercialized, the malls are too crazy and Christmas trees make a mess on the floor. I know, I know I sound like a Grinch. I just love fall so much that I feel like Christmas cuts it short. So I try to extend it as much as possible. Plus, this was the recipe I have been waiting all fall for. Partially, because I used my new KitchenAid Pasta Attachments, which made this so simple. My friend told me they tasted like mini fried pumpkin pies in your mouth.
I was told today that my cookies taste like Halloween. What a honor! I made these cookies around this time last year (pre-blog times) for my law school friends and this was a huge hit. Every party I had, people always requested these. The cookies turn out to be soft and chewy with almost a cake like center. Usually, I’m not a big fan of chewy cookies (Chips Ahoy chewy being the biggest disappointment). For some reason, the dipping of a cookie into milk and making it soft and gooey is my favorite part. And few things taste better than a mixture of pumpkin and milk. Keep reading for the recipe.
I love hummus. I think it’s one of the best things ever created. I like hummus on sandwiches, on vegetables, chips, pretzels, everything. But as much as I love hummus, I’ve very picky. Sometimes, the hummus that people make is just plain horrible. I always just assumed that this was because hummus was hard to make. I was wrong. This almost shouldn’t count as a full post because it so simple to make. Literally, there was no skill used to make this deliciousness. Therefore, I now refuse to settle for sub par hummus.
With this recipe it is important to get unsweetened pumpkin. While there is pumpkin in it do not worry it does not have a heavy pumpkin taste. My mother cringed at the idea at first, but once she tried she agreed it was wonderful.