Pumpkins have gained quite a reputation with Starbucks’ Pumpkin Spice Latte (they’re so delicious!). I thought it would be a fun idea to commemorate this bright orange gourd by doing a good ole fashioned pumpkin carving. I brought a friend, Gregory, with me to share the experience (and help with the lifting and cutting), which made for a warm, fun shared holiday experience. It had been several years since the last time I’d done it, so the kid inside of me started getting really excited when the plans were set and we were on our way to the patch!

We chose to go to a local pumpkin patch in Frisco, Texas called Pumpkins on the Prairie–the name won us both over. We didn’t get there until twilight, soon before they were shutting down, but it added a hit of spookiness with the purples and oranges in the sky. The crew there was very friendly, there were pumpkins everywhere, and they were very reasonably pricing. We got a giant pumpkin for only $18!

I have a large bar-height dining table, so we decided to do the carving at my house. While he cleaned out the insides of the pumpkin, which was really gross and I was thankful for, I started a pot of apple cider on the stove and prepped a pan for roasted pumpkin seeds. I pulled the spiced cider recipe from allrecipes.com, the only difference is I didn’t add the brown sugar; the cider I bought already had enough sugar in it. With the seeds, I just oiled a pan and sprinkled some salt over them and left them in the oven for about 15 minutes.

I have to admit, because I was fumbling around in the kitchen and playing with Klaus (we bought him a mini-pumpkin and, though confused, he enjoyed chewing on it), Gregory did most of the carving. I think he did a fantastic job.

He had the brilliant idea of putting a string of white lights in the bottom instead of a candle, which worked perfectly and made it very incandescent. When the pumpkin was finally finished, we sat back with our ciders, snacked on pumpkin seeds, and admired our (his) glowing creation. It was a fun accomplishment and such a fun evening!

 

It is officially entertaining season. Let the parties begin! It can be difficult to decided what kind of hors d’oeuvres to server at your event. I think one of the  easiest things to server is a great cheese and fruit plate.  Here are some ideas for putting together a well-balanced cheese plate.

1. It is a good rule of thumb to stick to 5 to 6 variety of cheeses and have 1 ounce of each cheese per guest.

2. Serve a variety of cheese from mild cheese, to different milk cheese like goat’s or sheep’s milk cheese, or cheeses from different parts of the world.

3. Pull the cheese out of the refrigerator at least an hour before serving so that it can be served room temperature.

4. Make sure to serve different types of fruit and crackers or bread with the cheeses.

We have some great options to serve your cheese plates with like these bone cheese serving set, our marble cheese board, or our adorable Three Mouse Cheese Set.

 

Ingredients:

• 1/2 cup butter
• 4 egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup sour milk (how to make this below)
• 1/3 cup tart cherry preserve
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 12 tart cherries
• Red food coloring (optional)

How to make sour milk: Place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.

Cherry Almond Butter Frosting Ingredients:

• 1/2 cup butter, softened
• 4 cups powdered sugar
• 3 tablespoons tart cherry preserve
• 1/2 teaspoon almond extract
• Milk

Directions:
1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry preserve; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined. I also added about 3 drops of red food coloring to make a nicer presentation.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Frosting Directions:
In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in cherry preserve and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

 

2 large peaches, sliced

3 plums, sliced

2/3 cup sugar, divided

1 1/4 cup all-purpose flour, divided

2 tablespoons orange juice

1/3 cup brown sugar

1/4 teaspoon salt

1 stick unsalted cold butter

1 cup cinnamon granola

 

Directions

Preheat the oven to 350 degrees.

Combine peaches, plums, 1/3 cup of sugar, 1/4 cup of flour, and the orange juice in a large bowl. Toss well.

Pour fruit mixture in to baking dish (I used a 9 1/2″ round pan).

Combine the remaining flour, sugar, brown sugar, and salt in a bowl and mix together.

Add the butter and mix with a hand mixer until the butter is pea-sized.

Mix the granola in to the flour/butter mixture. Use your hand to incorporate everything until it is in large crumbles.

Spread the crumble mixture evenly over fruit, making sure all the fruit is covered.

Bake for 40 minutes or until fruit is tender and bubbly and the top is golden brown.

Serve warm with ice cream.