It’s officially Fall in these parts. Today I wore flip-flops and I actually regretted it. Yes, I should have known better– but after all I grew up in Florida, where there is absolutely no concept of what is appropriate cold-weather footwear. Flip-Flops are categorically acceptable, even encouraged– year round.
That being said, I cannot locate my box of sweaters. I kept them folded in the top of my closet wayyyy past winter last year, and around spring break– Master’s Week to be exact, my long suffering husband encouraged me to pack-them-up-already. And I did. So well in fact, that they currently cannot be found.
But regardless of my poor choice of shoes and the fact that I keep wearing the same three long-sleeved items that were added to my closet after the “winter is over purge of 2013,” It is CHILLY! And that makes me want to cook comfort food. Namely, soups and all things that involve pumpkin!
So, as you plan to cook this weekend, or prepare your meals for next week– allow me to draw your attention to a few lovely Pumpkin finds (most of which I discovered via Pinterest.)
These Pumpkin Muffins are delicious! We have actually made them several times. They are low-fat, and filled with healthy ingredients which take this from a sweet bakery treat to something which will really fortify you and your people for whatever the day holds. This recipe is very large though, we normally half it and it still makes a dozen good-sized muffins. These are a great way to have the benefits of pumpkin without a lot of added fat, but they still have amazing flavor.
So, yeah… they’re healthy and all– but I *may* have whipped up a little lower fat cream cheese with cinnamon and dash of maple syrup to spread on one… it was a winner. 
Moving On. IF you are hesitating opening a whole can of pumpkin for the muffins… let me tell you something you can do with the remaining pumpkin puree. This Homemade Pumpkin Coffee Creamer was one we really enjoyed. Delicious flavor without any ingredients you cannot pronounce. Oh, and we did only do half of the cream– and then I believe we substituted half & half for the rest. Even treats need to be cut back a little sometimes.
Speaking of ingredients you cannot pronounce, I have to say– every now then you just NEED a quick dessert. You need something with a cake mix listed as an ingredient. (Moderation, right?!) So HERE is one of the best Pumpkin “Poke” Cakes I’ve ever tasted. Pumpkin Better-Than-Anything Cake is a good choice for a potluck as it makes a lot.
I would love to try Ree’s Silver Dollar Pumpkin Pancakes, because really– when does she ever lead us astray?!
And one more thing. Though it’s not really Pumpkin but it is in the squash family– Butternut Squash Soup. I love it. I made a giant batch for small group this week and we ate it for a couple days after, but I’m really thinking I need to make some again– and maybe freeze it in individual portions so I can pretend I have a Panera in my kitchen. I’m toying with the recipe a little bit– but I promise to post soon!
Have a wonderful weekend and check the weather before you go out with your toes exposed!!
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