October...month of pumpkin goodness 4

October is almost over so I have to get one more pumpkin recipe up. I used this Martha Stewart recipe to make the pumpkin pies and altered it a bit using this recipe for mini pumpkin pies.



1 cup packed light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 1/2 cups fresh Pumpkin Puree Pumpkin Puree, or canned
3 large eggs, lightly beaten, plus 1 egg for glaze
1 1/2 cups evaporated milk
Pate Brisee (Pie Dough)

1 tablespoon heavy cream


1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, combine sugar, cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs. Beat well. Add evaporated milk, and combine. Set aside.
2. Between two pieces of plastic wrap, roll pate brisee into a 12-inch circle. Using a bowl or 4 inch round cookie cutter, cut out 12 circles from your 2 9-inch pie crust doughs. Place each circle into a pre-greased muffin tin. Press them in, letting the sides come up for a fun look. Score the bottom of your dough with a fork to keep the crust from bubbling up as it cooks. Pour your filling into each muffin tin cup. Fill them to the very top.
3. Make the glaze: Beat the remaining egg, and combine with heavy cream. Brush glaze very lightly on edges of pie shell.
4. Bake your muffin tin pumpkin pies at 425* for 15 minutes. Then turn your heat down to 350* and bake them for 25-30 minutes.


Snow Day

We got around a foot of snow this week. Every time I post snow pictures people are often left wondering where in the world we live that it snows as early as October. Wonderful Wyoming! Where else?

Kayu went out to shovel the snow so we found it to be the perfect opportunity to put on Charlotte's new snow suit and boots. Of course she wanted nothing to do with the snow. We got a couple of smiles out of her when we had Daddy pull us around the sidewalks on the sled.




October...month of pumpkin goodness 3

I have always wanted to make whoopie pies. I picked up this book from the library and since we have containers full of pumpkin puree (from when Kayu made the real stuff), I decided to make the pumpkin whoopie with the classic buttercream filling. I might have gone a little overboard and made the cakes a little too big. Next on my list...macaroons.



Yoga Master

I saw these Yoga Pretzel cards at Barnes and Noble and I thought they would be fun to try. A great way to get Charlotte involved and get some exercise in. It is amazing how one little stretch can truly make you feel really so good.

Please ignore the crazy messy table


Pumpkin patch

I flew back from Maryland and after sitting in traffic for what seemed like forever, I finally made it to the pumpkin patch to meet up with my two loves. It was a gorgeous fall day and the farm was filled with pumpkins, vegetables, and animal friends.


October...month of pumpkin goodness 2

Whenever October rolls around, I "die" for a Starbucks pumpkin spice latte (please excuse my Rachel Zoe lingo). But when I go to buy one, I hate myself for spending $4 on a small drink. I found this recipe online and I was pretty impressed with the results. I like that pumpkin puree is used instead of syrup. The recipe calls for 1 teaspoon of cinnamon but I would recommend skipping it altogether since there is already cinnamon in the pumpkin spice. If you don't have pumpkin spice in your kitchen, you can do what I did and make your own using this recipe.



Pumpkin Spice Latte
1. Make coffee (a pot, a cup, in whatever fashion and however you prefer making your coffee. The stronger the better)

2. Make Pumpkin Milk

1 c milk (I used half and half and milk combined)

1/4 heaping cup pumpkin puree (more if you really love pumpkin)

2 tsp pumpkin pie spice blend, or to taste

1 tsp cinnamon, or to taste

1 tsp vanilla extract

2 tbsp of sweetener of choice (agave or brown sugar)

Directions: Combine all ingredients in a small bowl and whisk well by hand or blend all ingredients using blender

Optional: Warm the finished pumpkin milk mixture in the microwave or on the stovetop (I do a quick nuke of about 1 minute)

3. Pour 1 c of brewed coffee into a mug and pour half the pumpkin milk mixture over the top of the coffee and enjoy. (Optional: Finish by garnishing with real whipped cream/whipped topping; and a sprinkle of pumpkin pie spice/cinnamon on top)

The other half of the pumpkin milk mixture is for the refill you know you will want. If you truly don’t want a refill, refrigerate it for up to a few days and use for your next latte, in a smoothie, or drink it as is. As long as you’re dirtying dishes, I always make a little extra for refills or for later.





First word out of my mother's mouth.
"You are crazy!"
Yes, I am crazy.
But Charlotte loved the fish so much at her friend Piper's house.
So we got her Bubbles.
Her very own Betta.


The girl loves her tomatoes

Just like her Grandma Phillips

Tomato hog

October...month of pumpkin goodness

Ah...I love fall.
Not that we get much of a fall here.
It is this time of year that makes me miss Michigan.
With the gorgeous changing leaves.
There is nothing better than warm baked pumpkin goodness in the fall time.
A new recipe that I had to try.
Pumpkin scones.

Pumpkin scones.


For the Scones:
  • 2 cups all-purpose flour
  • 1/4 cup plus 3 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 6 tablespoons cold butter, cut into 1-inch cubes
  • 1/2 cup canned pumpkin
  • 3 tablespoons half-and-half
  • 1 large egg

For the Powdered Sugar Glaze:

  • 1 cup plus 1 tablespoon powdered sugar
  • 2 tablespoons milk

For the Spiced Glaze:

  • 1 cup plus 3 tablespoons powdered sugar
  • 2 tablespoons milk
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 pinch ground ginger
  • 1 pinch ground cloves

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper; set aside.
  2. In the bowl of a stand mixer fitted with fit the paddle attachment, stir together the flour, sugar, baking powder, salt, cinnamon, nutmeg, cloves and ginger. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas.
  3. In a separate bowl, whisk together the pumpkin, half-and-half and egg. Fold wet ingredients into dry ingredients, and form the dough into a ball. Pat out dough onto a lightly floured surface and form into a 1-inch thick rectangle about 4 inches by 12 inches. Use a large knife to slice the dough making three equal portions. Cut each of the portions in an X pattern (four pieces) so you end up with 12 triangular slices of dough. Place on prepared baking sheet. Bake for 14-16 minutes, or until light brown. Place on wire rack to cool.
  4. While the scones are cooling, make the powdered sugar glaze by mixing the powdered sugar and milk together until smooth. When scones are cool, use a pastry brush to spread plain glaze over the top of each scone. Allow to firm.
  5. While the powdered sugar glaze is firming, combine all of the ingredients for the spiced glaze. Drizzle over each scone and allow the icing to dry before serving (about an hour).