Monday, October 29, 2018

Fall into Halloween

When Fall began to make it's  colorful  appearances, it brought about an anticipation for... sweaters, apple cider, pumpkins and the scent of  wood burning in the fireplace.  
  Fall decorating was on deck. 

Hubby planted our pumpkin patch during the summer to insure our crop would be ready in time for our October harvest.

(click on video to view on a larger screen)

Slowly and patiently  the pumpkins were redirected by wheel barrel to the front porch and 


Working their way down from the front stoop.

It's quite the workout but,
I think Hubby likes to see the lineup gradually form and cascade down the pathway.

This year the back and front yards had a planting of,
 orange and yellow Marigolds.
The most beautiful shades of autumnal colors!
How he times everything to make their debut

 just when he wants, is magical!

 Mother nature adds her final touches as well,
blending in perfect harmony.

Fall is also the time of year we anticipate...HALLOWEEN!
It's been a traditional event we've participated in for years.
As you've seen in previous's a fun filled evening!

With the length of time it takes to gather all the Halloween treats, it may at times delay  preparations for home baked goodies. That's when I appreciate the inspiration that Pinterest offers for last minute treats.

I discovered two perfect DIY's that were easy-peasy! 
With just the add of a simple cello bag, ribbon and a Halloween tag, treats were all wrapped up and ready for delivery.

DIY #1.

Milanos Mummy's

Easy Mummy Milanos - a super quick and fun Halloween treat

DIY #2

Peanut Butter Mummy

Image result for peanut butter granola bars

Although Yummiest Food recipe calls for a home baked cookie, I changed it up with store bought peanut butter granola bars.
This worked out fabulously!

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I also added these cute googly eyes.

The vintage Remix


                                  is my go-to shop for retro tags.
                                    Halloween circa 2008

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          From Sara's Sweet Surprise, 
I'm wishing everyone a Purr-fect Halloween!

Monday, November 21, 2016

Fall fell into my frappe & salad.

I've got to say....I love me some pumpkin!
Whether it be savory or sweet or in a Frappe or shake.
I never tire of this seasonal taste treat.
The "Pumpkin Spice Frappucino" is the fall season opener.  For most it is greatly anticipated with bated breath.

(Goggle Image)

As much as I adore any of the pumpkin  drinks offered, they come with a hefty calorie count.
Until now! 
Here's the low calorie recipe I created for my morning pumpkin smoothie/Frappe.
For a single serve I combine into my blender glass the following ~ingredients~
1/2 cup crushed ice with any
 milk of choice, just enough to top the ice.  
I prefer a low fat milk and or unsweetened almond milk.  
This is where you add the amount of organic canned pumpkin pie mix or puree you so desire.  If you use the pumpkin puree alone,you'll need to add the spices.  For me it's 1 cube of each...pumpkin pie mix and organic pumpkin (puree).
The pumpkin pie filling provides sweetness and spice.
Where he plain pumpkin gives the flavor but cuts the sugar content.

  Add a flavorful vanilla protein powder.
Freezing the pumpkin into cubes has up my game!

  Blend thoroughly. 
Top with a small dollop of .....
 So Delicious CoCo Whip
Truwhip natural real cream topping.

 Top with a sprinkle of cinnamon.

It's the combination of pumpkin pie mix with the puree that makes this a go-to for my breakfast routine.

Savory Pumpkin Salad

Along with pumpkins there's an abundance of Fall squashes available.
When grilled it makes a delightful companion with leafy greens for a fresh salad.
For this particular dish I grilled up a variety of  squashes & veggies.    
Pumpkin, butternut squash, (yellow) sweet potato, mushrooms, onions, bell peppers.  Served over a generous mixture of leafy greens.  Topped with a splash of vinaigrette dressing or homemade avocado dressing. 
Blend an avocado with lime juice and a splash of water to create a dressing consistency.  I added season salts, Mexi spices and a little  fresh garlic.  
On occasion I'll add grilled seasoned chicken breast tenderloins.

Monday, September 12, 2016

Summer Crops

Where has the time gone!
For the most part summer is short and sweet in our part of the Pacific Northwest.
August is usually the summers highlight month so, we take advantage of every minute!

You may recognize this dessert, it's one of our summer favorites...raspberries, strawberries, on brownies with a mound of chocolate mousse.

We've had 4 crops in rotation......cherries, raspberries,  blueberries and rounding out the season...tomatoes.
They yield just enough for us along with a little extra to share.
And with the pickin's comes an array of dishes.

Cream cheese pie with shortbread cookie crust is our frequent flyer...with every fresh fruit that comes into season!

This pie is truly a summer  staple.

We have quite an unusual cherry tree! 
I know that you're thinking, what could possibly make a cherry tree different from all others, 
 our  cherry tree actually has six varieties of cherries growing on one dwarf tree.
The only way to distinguish some of the darker cherries is by taste.
And then it can still be a surprise to our taste buds.
There's no real prep for cherries because we just nibble on them fresh and cold.
Sometimes we'll indulge and have a few over sweet cream  Gelato.

Honorable mention goes to our (sad) huckleberries who continue to  sprout 
pin-head size berries each year.
It takes H-O-U-R-S to pick those micro berries!  Short of using tweezers to pick a bowl full, 
they still yield a delightful flavor.
A very rare and appreciated treat is harvesting enough huckleberries for a tart. 

The real fnding enough recipes for the abundance of tomatoes!
Of all the tomato dishes I've presented...the puff pastry pizza is the most requested.
Which honestly is a joy to make because the presentation looks time consuming. But,
 (my little secret) is that this can be accomplished with a few ingredients
 and minimal baking time.

I used a full sheet of (defrosted) puff pastry.
Dock the crust thoroughly with a fork before baking, this will prevent  the crust from inflating like a balloon.
Bake puff pastry just until lightly brown.
Add the toppings and continue to bake until the cheese has melted.

The skies the limit for toppings.
We've made several Margarita pizzas in utilizing our abundant supply of 
I use a smear of olive oil mixed with an array of Italian spices as a base before adding the topping selection.

What really takes this pizza to a whole new taste level is the...
drum roll please.

Trader Joes
Balsamic Glaze.

Drizzle the balsamic glaze across your pizza and it will enhance the flavors.
This glaze marries well with several veggies.  Try it over... cucumbers, purple onions, tomatoes and fresh mozzarella.

Puff pastry pizza is a any time meal. 
It's also great reheated as a snack.

Thursday, March 3, 2016

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