November is here, which means Thanksgiving planning season has officially begun in my family. The emails start to pour in just as the last trick-or-treaters head home. October ends with Halloween and November begins every year with an enthusiastic email from my aunt titled “THANKSGIVING!!!!!” What are your plans for Thanksgiving? Where should we have for Thanksgiving dinner? Who is bringing the pie? Your cousin might be in town, can someone forward this email to him? What are your in-laws’ plans? Is this your first Thanksgiving as a married couple??? (Nope, it’s our third.) Does anyone even like sweet potatoes? YES WE LIKE THE SWEET POTATOES. And so on and so forth.
I’ve had Thanksgiving on my mind all week, and with all the talk of turkey and my cousin’s favorite sweet potatoes, I’ve been craving my favorite Thanksgiving treat- Pumpkin Pie. If you’ve been following the blog for a while, you know I have a pretty serious pumpkin addiction. I bake pumpkin spice bagels year round, and I started drinking iced pumpkin spice lattes in July with no shame. Flipping through my recipe book, I found my overnight cinnamon rolls recipe. Scrumptious, hearty whole wheat cinnamon rolls just waiting to be pumpkin-fied. And just like that, pumpkin pie rolls were born.
This week, we turned our calendars from August to September. As summer winds down, I am so excited for my favorite season- fall! Time to unpack the sweaters, boots and scarves, and pull out my peacoat and mittens from the back of the closet. I love the crisp and refreshing fall mornings and the bright autumn leaves falling from trees.
I love pumpkin, and enjoy it all year round. Fall has arrived, and you can bet I’m capitalizing on this season. Here are some of my favorite pumpkin recipes to inspire you this autumn!
People often ask me why I bake so many gluten-free recipes when I don’t follow gluten-free diet myself. It’s true- as an avid baker, I love my gluten! However, I have some dear friends and family members who are gluten-free, and it’s very important to me to develop and perfect treats they can enjoy.
I was struck by something my aunt said a few years ago about being gluten-free. We were at her daughter’s wedding and the bride (my cousin and best friend) and groom had carefully picked a menu they knew their guests would enjoy. Dinner was delicious- chicken with vegetables and mashed potatoes. We assumed my aunt would enjoy the same dish we did- except with grilled chicken instead of breaded, and without the thick gravy. Instead, servers brought her a gluten-free pasta dish. It was delicious, my aunt said, but it was different. When everyone else is eating chicken, you feel left out eating pasta. And no one likes being left out.
That story has stuck with me, and whenever I’m cooking or baking for someone with dietary restrictions, I do my best to make a comparable dish. I love to bake for family and friends, and I want everyone to be able to participate and enjoy, not pick around the things they can and cannot eat. Food is supposed to bring people together, not leave people out.
This winter, we’ve been eating lots of soup. It’s easy to prepare, easy to clean up, and easy to pack for lunch the next day. Butternut squash soup is one of my favorites, and I have been whipping up large batches and enjoying it for lunches for the past few months. After several dozen servings, even a favorite can become not so exciting, so I turned to my all time favorite squash: pumpkin.
If you haven’t noticed by now, I love pumpkin. I’ve shared lots of pumpkin recipes, and I enjoy eating pumpkin all year round. My goals for this pumpkin soup were simple- it had to be easy to make, and taste absolutely nothing like the butternut squash soup. Instead of turning to my favorite, herbes de provence, I opted for curry powder, ginger and cinnamon. Are you hungry yet?
This past weekend, we celebrated a wonderful Thanksgiving with our families. With Thanksgiving behind us and November coming to a close, most people are pushing their cans of pumpkin to the back of the pantry. Not me! I enjoy pumpkin year round, and usually go to the grocery store soon after Thanksgiving to stock up on all the clearance pumpkin. Yum. Even though most of us are shifting from pumpkin spice to peppermint, I couldn’t help sharing this amazing pumpkin cheesecake mousse recipe. It is silky smooth and sweet with all the decadent flavor of pumpkin pie. Break out the last can of pumpkin in your cabinet (you know you have one), this recipe is worth opening it!