October 12, 2014

ciao October!

We're well into my favorite month October now, and I wanted to share some of my favorite things about this time of year like festive porches, pretty tables and delicious comfort food... 

Bourbon Pumpkin Shake

1 cup canned pumpkin puree
1 cup milk, a frozen banana,
1 Tsp. vanilla,
2 Tsp. maple syrup)
1.5 shots Amaretto
1.5 shots Bakers Bourbon
1 cup ice
fresh rosemary to garnish

Put everything in a blender, give it a whirl.
Add a sprig of rosemary to garnish.
Recipe by Mighty Girl.

Table by Tamera Beardsley


1/2 cup unsweetened pumpkin puree
2 tablespoons packed brown sugar
1/4 teaspoon pumpkin pie spice
flour, for rolling out the dough
1 package pre-made pie crust


1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat.

2. In a small bowl, combine the pumpkin puree, sugar and spice.

3. On a lightly floured surface, roll out the pie dough to 1/4-inch. Use a pumpkin cookie cutter to cut out about 20 pumpkin shapes. Use a paring knife to cut-out pumpkin faces (or pumpkin wrinkles) in half of the pumpkin shapes.

4. Place one pumpkin (without any cut-outs) on your floured surface and place a heaping teaspoon of filling in the center. Use a spoon to spread the filling almost to the edges. Lightly dip your finger into water and rub the edge of the pumpkin dough shape with the water. Top with a cut-out pumpkin and lightly press the edges together to seal. Repeat with the remaining shapes and filling.

5. Place the tarts on your prepared baking sheet. Bake for 18 minutes, or until golden brown. Set the tarts aside to cool.

Recipe by Recipe Girl

Use sugar pumpkins as bowls

for your favorite pumpkin or squash soup!


Funny faces that make you smile.

ciao! fabiana

photo credits:
Jenny Steffins
Mighty Girl
Sand and Sisal
Recipe Girl
Half Baked Harvest
Family Circle

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