‘Tis the season to enjoy eating orange things
Alrighty, it’s that time of year again, the rapidly accelerating downward spiral to eating more and more great stuff with abandon. For me October is the beginning of the gluttony that carries on and gains momentum until the final piece of confetti falls on New Year’s eve and we mark the first day of the year with good luck foods.
October brings one of my great favorites that are like kryptonite for me as I truly cannot resist and like the Borg of Star Trek the Next Generation say, “Resistance is futile.” I won’t be assimilated, but I will certainly eat more than my fair share of candy corn. I really do try to avoid these happy bits of sugary goodness, but I always lose and quickly toss all good intentions out the door.
I enjoy also finding fun new beverages to make for each holiday and a couple years ago found a recipe for making Candy Corn Vodka. I was a bit over enthusiastic and decided to leave the candy corn in the vodka for at least 24 hours. I have to say that I, the queen of sweets, actually found the final vodka to be too sweet. The flavor was awesome, but I didn’t follow my rule about sticking to a recipe exactly the first time I use it. This year I’ll follow the recipe as written and know this will be an incredible part of all hallows eve.
Another favorite of mine this time of year is pumpkin and cooking yummy pumpkin treats like pumpkin bread, pumpkin cookies and pumpkin pies. But my all-time favorite pumpkin recipe comes from the ultimate southern chef, Paula Deen. I’ve mentioned these before and will probably again, the Pumpkin Gooey Butter Cake bars are absolutely incredible! And how can they not be with a stick of butter in the crust and a stick of butter with cream cheese in the filling?
As you carve and clean out your Jack ‘O Lanterns don’t through throw away the seeds. Instead, clean them up and toss them with some olive oil and kosher salt, spread them out on a baking pan and bake at 375 until they turn golden brown. Your family will love you for it. Mine won’t let a single seed get away during carving they love these toasted treats so much.
And when I’m thinking of pumpkins, butternut squash always weasels its way into my fall cooking repertoire and I’m so glad it does. Have you ever had butternut squash soup? Well, imagine that loaded with sausage. This butternut squash sausage soup is absolutely what will keep you warm and happy on these cooler and cooler evenings where the dark is creeping in earlier and earlier each day. Bake up a fresh loaf or two of wheat bread to enjoy with this soup and you’ll be in fall heaven.
About the Author
Is a west coast gal who has settled down in Colorado. She loves to write, cook and play outdoors. If you don’t find her at work, she’ll probably be out riding her bicycle, at the pool with her kids or curled up on her couch with her face buried in a book.
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