Tag: pumpkin

It’s Tasty Tuesday!

Gina Knuppenburg: French Croissant Workshop

I had the pleasure of attending a French Croissant Workshop last week. It was the first step in crossing off a goal on my life bucket list: make chocolate croissants from scratch. To find out how Gina’s adventure READ MORE.

 

Anita Stafford: Chocolate Kiss Bundt Cake

At holiday time I am often desperate for help in the kitchen. If you stop by to visit while I’m cooking, you may find yourself wearing an apron, and I’m not picky about age or gender. I handed the recipe for this chocolate bundt cake to an eleven-year-old boy. I was up to my neck preparing casseroles, and I was running out of time to finish the baking. He had never baked a cake before, and he did an amazing job. He’s my official sous chef now. His cake was the centerpiece for the dessert table. I think it has everything that makes a cake perfect. It’s easy, it’s pretty, and it’s chocolate. For the recipe READ MORE

 

 

Keisha McKinney: Pumpkin Spice and Everything Nice

The weather got cool this week. The afternoon sun is perfection. My yard is covered with leaves and the colors they are a changing. All that means is when I’m on Pinterest and I see anything pumpkin, my eyeballs turn to hearts and I get all googly eyed!!!

Such was the case last week when I ran across a new pumpkin bread recipe from the Domestic Rebel. Baby cravings have me eating all kinds of weird things at odd times, but in the middle of the afternoon I decided it was time to make a treat we could eat after dinner that night….. so I did. READ MORE

 

Lydia Sartain: Beyond Easy Pumpkin De-Lite

I get it, half of you are like enough already lady, we get it. YOU LOVE pumpkin, while the other half is stoked every time they see the work pumpkin in a title. Well I will try to tame my pumpkin wand after this recipe! MAYBE….READ MORE

 

Photo Courtesy of Key Ingredient https://www.keyingredient.com/articles/5548702331699200/attention-grabbing-fall-salads/

Mel Lockcuff and Debbie Arnold: Published on Key Ingredients

Once upon a time, Mom would chop up a head of iceberg, throw on some mayo and call it a salad. Maybe toss in a chopped tomato for a special occasion. Salad was always a bridesmaid, never a bride. Seen, but not heard. In the chorus, not the star. You get the idea – boring!

No More Boring Salads!

Check out these salad suggestions from bloggers we love: SEE WHAT MADE THE LIST

 

 

Lydia Sartain: Sweet Potato Brownies

I did not think I would fall into the continued excitement over the “Sweet Potato Brownies”, in fact I laughed with a good friend about how they sound more like “Frownies, fake brownies”. The truth is the recipe has been around for a while but for some reason just now caught everyone’s attention on social media and Pinterest. I decided I needed to try them for myself and see if they were worth all the fuss.  READ MORE

It’s Tasty Tuesday {The Pumpkin Edition, Round 2}

By now you know ARWB has some really terrific cooks. When we decided to feature some of the best of the pumpkin recipes, we got so many delicious ones, we just had to expand our featured pumpkin posts to a 2-week edition. 

I just know you’re going to find something tasty to try this week.

 

 

Pumpkin Roll Anita Stafford

Anita Stafford: Pumpkin Roll

I know this is pumpkin season, but I have to admit I’m not a huge fan of the traditional pumpkin pie. I do, however, love a good pumpkin roll. If you’re planning to make a pumpkin roll for the holidays, THIS is it. This recipe was inspired from Trisha Yearwood’s pumpkin roll, but it has been adapted a bit. The recipe was already great, but my sister thought of adding freshly ground nutmeg and walnuts, and now it is super. But don’t take my word for it, I’ll let the pumpkin roll speak for itself.  READ MORE

 

pumpkin spice eggnog keri bucci

Keri Bucci: Pumpkin Spice Eggnog

Eggnog is one of those things that starts to arrive on store shelves and on our table around November.
It’s a truly classic drink that is rarely drunk outside of the holiday season like another favorite of mine, pumpkin spice lattes. It has a thick rich texture and a taste that is unique. It is a taste one that people either love or hate.  READ MORE

 

pumpkin spice granola via desperately seeking gina

Gina Knuppenberg: Pumpkin Spice Granola

I love taking granola to work.  I enjoy it at my desk with some milk.  It makes the milk pumpkin-y. READ MORE

 

Pumpkin Spice Gooey Butter Cake - The Adventures of Mel

Mel Lockcuff: Pumpkin Spice Gooey Butter Cake

Pumpkin Spice Gooey Butter Cake is a spinoff of one of my favorite desserts. Growing up in St. Louis, gooey butter cake was really popular. There’s just something really yummy about cream cheese mixed together with butter and powdered sugar. And then, of course, there’s the chewy crust and the crackle-y top, probably my favorite things about this dessert. READ MORE

Pumpkin Cheesecake with White Chocolate-Toffee-Buttermilk Ganache

Debbie Arnold: Pumpkin Cheesecake with White Chocolate-Toffee-Buttermilk Ganache

The filling and crust for this Pumpkin Cheesecake with White Chocolate-Toffee-Buttermilk Ganache are the same as those for my recent Pumpkin Cheesecake with Salted Caramel Praline Pecan Cheesecake. It takes on a whole new personality with a simple change in the topping. You could also change it up by using graham crackers or vanilla wafers for the crust.

Debbie Arnold: Pumpkin Cheesecake with Salted Caramel and Praline Pecan Glaze

It’s got pumpkin. It’s got caramel—salted at that. And it’s got pecans. Y’all, there is one huge mouthful of fall in every bite of this Pumpkin Cheesecake with Salted Caramel and Praline Pecan Glaze!

Pumpkin Cheesecake with salted caramel pecan praline glaze horz

When I first began preparing desserts for the dessert auction at the CASA of Saline County Chili Beans and Blue Jeans fundraiser, I knew I wanted to create some that would be showstoppers. No doubt. This yummy mouthful of goodness wins the crown.

This is an easy dessert to make ahead and freeze if you so desire. Why not go ahead and get one made this weekend? You can put it in your freezer til Thanksgiving then whip it out, glaze it and have a stunning dessert on the table in no time. Find out HERE.

It’s Tasty Tuesday {The Pumpkin Edition, Round 1}

Our posts for this week’s edition of It’s Tasty Tuesday all feature some of our favorite pumpkin recipes. If you’ve been thinking of a pumpkin as a vegetable, well it’s time you got it straight. A pumpkin is technically a fruit because it is a product of the seed-bearing structure of flowering plants; it develops from the blossom.

According to the Huffington Post, “the pumpkin is more accurately classified as a berry. A berry is defined as the fleshy fruit produced from one single ovary.”  Now you can tell your kids, “eat your fruits,” even though you’ve put them on their plates as veggies. We’re smart that way.

Not to blow your mind or anything, but a strawberry isn’t a berry. Watermelons, avocados and bananas are though.

So, there ya’ have it. We don’t really care whether it’s a fruit or a vegetable just as long as we get to enjoy it’s deliciousness. So whether it’s pie or soup, stewed or candied, we’re all about enjoying the season affectionately known as Pumpkin Spice time!

Pumpkin Chili : James Moore, Busvlogger

 

With ingredients like pumpkin, cinnamon and corn, Pumpkin Chili sounds a little different. Well, it is; a great kind of different! It’s become one of our family traditions and it’s just so easy.

Pumpkin Muffins: Anita Stafford

Pumpkin Muffins via Anita Stafford of Sugar Spice and Spilled Milk
Click on photo to see the recipe.

 

Although the daytime temperatures are still summertime hot, you might want to grab a jacket for early morning or night time. The season is changing and that brings changes in what we cook and bake. One of the fall tastes most people enjoy is pumpkin. There are so many different ways to use pumpkin, and muffins are just one example. READ MORE

Lacie Ring: Easy 3-Ingredient Peanut Butter Pumpkins

 

peanut butter pumpkins via lacie ring

And for your sweet tooth cravings, Lacie Ring of Easy Peasy Pleasy shares these cute as…well…pumpkins! Could they be any more precious?

It’s Fall Y’all! The weather may still be warm in my neck of the woods but I know it’s Fall just by looking at my yard…It’s covered with leaves.

I don’t know about y’all but in Arkansas it cools down for a couple days then heats right back up. Have you ever heard the expression “If you don’t like the weather, just wait a few minutes”? I believe that quote comes from Mark Twain and he was speaking of Arkansas. LOL! Ok, so maybe he wasn’t speaking of Arkansas but the saying definitely works for any of us in the southern states! Being that is officially fall, I am working on all kinds of Fall treats. One of those treats is these cute little peanut butter pumpkins. Read More

 

CINNAMON PUMPKIN CHEESECAKE: Keri Bucci

How can something sugar free and low carb be so good? Keri Bucci, our October Blogger of the Month, shows us how with her Cinnamon Pumpkin Cheesecake. Check it out on her blog, My Table of Three.

sugar free low carb pumpkin cheesecake from keri bucci

Fall is my favorite time of the year, it always has been. I look forward to Fall activities, pumpkin spice everything and most of all, cooler weather. We are starting to see some leaves falling to the ground here and there, but our daily temperatures are still in the mid to upper nineties. So typical for our weather, here in the south.

So it looks like I will be waiting a little longer for those cooler temps, but that doesn’t mean I have to wait on the pumpkin. Thank goodness, because I don’t think I could have passed up a slice of this cheesecake even if I had wanted to. READ MORE

PUMPKIN SPICE GRANOLA: BRENDA EMBRY

pumpkin spice granola via brenda embry

This is also the season for everything pumpkin.  The poor pumpkin is basically ignored until October.  Then, for the next three months, it’s game on.

So far this month, I’ve made pumpkin bread, pumpkin muffins and now….

Pumpkin spice granola. Read More

 

 

Gina Knuppenberg: Pumpkin Bread Pudding

So, today’s Month of Pumpkin dish is probably my most favorite M of P recipe.  Well, favorite thus far ?  It’s rich, creamy, and if done correctly, will leave you with pleasant dreams filled with floaty clouds and soft, furry little kittens.  Okay.  I made that last part up.  It’s just good, is all. READ MORE

Stop by next Tuesday for even more pumpkin goodies!

It’s Tasty Tuesday {Featured Food Posts}

We’re so glad you’re here! We’ve got some dandy featured food posts from some of the best cooks in all of Arkansas! Be sure to go check out what they’re bringing to the table and let them know how much you appreciate their willingness to share.

 

spicy pumpkin carrot muffins christie ison

 

Christie Ison: Spicy Pumpkin Carrot Muffins

Whenever I cook with my daughter, I tell her that, whenever possible, to use a “secret” or “surprise” ingredient, something nobody would try on their own, or are hard pressed to pick out exactly what “that something” might be. READ MORE to find out how Christie of Fancy Pants Foodie spiced up her muffins.

 

 keto freezer meals jessica rush

Jessica Rush: Keto Freeze Meals

So I follow a low carb/Keto diet and have lost 35 pounds (still have about 50 to go).  I also love freezer meal prep, you know, prepping your meals up ahead of time to make dinner time a snap! I have compiled a list here of a few of my fave Keto freezer meal prep ideas. I hope this helps someone out! READ MORE

PUMPKIN WALNUT BAKLAVA desperatelyseekinggina

 

GINA KNUPPENBERG: Pumpkin Walnut Baklava

In this guest post by Gina’s blog, Desperately Seeking Gina, Terri of Terri’s Table shares a baklava recipe inspired by Gina’s own Pumpkin Spice Syrup. Get both of those recipes over on Gina’s blog.

Hi! I’m Terri Powers and I blog over at Terri’s Table.
I was  thrilled when Gina asked me to do a guest post for her Month of Pumpkin, so I wanted to post a recipe inspired by her. I know she is mostly vegetarian, so I wanted to make sure it was something she would feel comfortable eating. She loves savory dishes, but I know she likes desserts, too.  Hmmmmm.
 
Last year Gina posted a recipe for Pumpkin Spice Syrup for making a delicious Pumpkin Spice Latte. I enjoyed those lattes throughout the winter. And that syrup is what gave me the inspiration to make Pumpkin Walnut Baklava. READ MORE

 

persimmon muffins via diningwithdebbie.net

Debbie Arnold: Persimmon Muffins

It’s beginning to be persimmon season in Arkansas. Persimmons are native to China where they’ve been cultivated for centuries. They have, in my opinion, all too frequently been misunderstood. They’ve gotten a bad rap, y’all. Yes, it is true that trying to eat an unripe persimmon will make you pucker up with a real capital P. But if you are patient and wait until they are fully ripe, you’ll be rewarded with a really sweet golden orb of deliciousness. READ MORE

It’s Tasty Tuesday! {Featured Food Posts}

We really enjoy the amazing food posts from our ARWB members and are excited to share a new batch with you this week. Be sure to check them out.

Keri Bucci: Coconut Chicken

Are you a fan of Asian food like we are? Then this Coconut Chicken recipe from Keri Bucci over at My Table of Three is a very tasty one to add to your menu. Plus, it’s low carb and gluten free!

Coconut Chicken via mytableofthree.com keri bucci

 

It’s no secret that I am a huge fan of Asian food. From sushi to egg drop soup there are many I call my favorites. This Coconut Chicken, like many of my other Asian inspired recipes, was born out of my desire to enjoy my favorite dishes but in a healthier way.

Coconut Chicken is my copy cat version of one of my old buffet favorites. In the past, I would pile my plate high of the overly sweet chicken and lavish every bite. Well, that is until I felt like someone was going to have to roll me out of the restaurant. Darn, you buffet food and darn you missing will power!  Read More

 

Helen Lampkin: Apple Tart with Calvados Cream

Nothing says fall more than apple season in Arkansas. Helen Lampkin, of My Brother’s Salsa and Helen’s Table, visits a local NWA farmers market to find out about the best of the iconic apple harvest.

Apple Tart via Helen's Table

Northwest Arkansas is still growing apples and we are fortunate to be the home of the family owned Vanzant Fruit Farm

So, before the peak of apple season passes you by, head to your local farmer’s market this and pick up some fresh apples. Then take the time to create this simple Apple Tart with Calvados Cream recipe, call the family around the table and savor every moment! Read More

 

Julie Kohl: Keto Coffee Disks

Want an easy, fool-proof way to have your keto coffee ready for you in a snap? Julie Kohl of Julie D. Kohl has the answer for you.

keto coffee disks via juliedkohl.com

The problem with most of the Keto Coffee recipes I’ve seen is that they all require you to blend all of the ingredients together in a blender.

I’m not sure about you but I barely have time to press the brew button on my K-cup machine in the morning, let alone pull out the blender. Plus, I sure don’t want to clean that thing EVERY day!

These Keto disks are my answer to the hassle. The results are tasty and healthy. Read More

Celebrating the best of our ARWB foodies. Check it out! #TastyTuesday

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Lacie Ring: Peanut Butter CupCereal Snack Mix

Easy Peasy Pleasy’s Lacie Ring has created a real winner with this snack mix. Your kiddos will definitely think you’re a winner too when you make up a batch for after school snacks or lunch box treats.

First things first…you grab a Super Size Bag of Peanut Butter Cups Cereal. Next you combine it with kid approved additions to make the perfect cereal snack mix. Adding more peanut butter and more chocolate takes this cereal over the top. Finally, you have one Super Sized Snack Idea! READ MORE

 

Tasty Tuesday {Featured Food Posts}

Confetti Pepper Jelly: Jeanetta Darley

When you pick a peck of peppers, what do you next? One of my favorite solutions is to make pepper jelly.  And if you have a variety of colors in your pepper peck, it makes for a fun and tasty condiment that hopefully (fingers crossed) lasts you till the next growing season.  The bright colors of the different peppers give the jelly a confetti look just the right touch for a party. READ MORE…

 

Mexican-style Brown Rice: Jamie Smith

Does your family adore Mexican-style rice but you’d rather it have just a bit better nutrition? My Mexican-style rice uses reduced-sodium ingredients, making this recipe much less salty than what you would find from a flavor packet. Also, I use Riceland brown rice, which is usually considered better nutritionally than most white rices. This delicious, incredibly easy recipe is great as a side item or as a filler for burritos and other Tex-Mex dishes. READ MORE…

Polly's Apple Pie via Katharine Trauger of Home's Cool

Polly’s Apple Pie: Katharine Trauger

Our gal, Katharine Trauger of Home’s Cool, shares the pie that made her learn to love apple pie. Since it’s apple season in Arkansas, we thought this was one you’d want to put on your baking menu now. Do you make apple pies ahead of time and freeze them? They’re one of the easiest to freeze and enjoy later.

Polly was the mother of one of our dearest friends. She lived a life punctuated with fabulous sugary creations. We have found we need to eliminate lots of purely sugary downloads, but I make exceptions for Thanksgiving or very special company.

This pie is one of the exceptions. The secrets to it are: real butter, too much sugar, and the baking time and temp. The bottom crust will be a bit difficult to manage, but you will NOT care.  Read More

 

Easy Glazed 4 Ingredient Pumpkin Cookies: Lacie Ring

 

In the honor of the season of giving thanks and my girlfriend who loves pumpkin, I give you this super easy Glazed 4 Ingredient Pumpkin Cookies recipe made from a box of cake mix with glaze made from store bought frosting recipe. Read More

Amanda Farris: Pumpkin Cinnamon Scones {Foodie Friday}

I LOVE scones. I love scones a little too much. I love scones to the point that I have to practice some SERIOUS will power to not eat WAY TOO MANY.

pumpkin-cinnamon-chip-scone

This spring my daughter and I attended a Tea Party at a local venue, and they served blueberry scones. I had to really practice good etiquette in teaching my daughter how to be polite and to just “take one” when at an event like that. I’m sure you can imagine that what I really wanted to do was to smuggle the whole plate out of the party in my purse.

tea-party

But, it did motivate me to practice my scone making. So since it is starting to look like Fall here in Arkansas, I thought it was only appropriate to share my Pumpkin Scone recipe with you. Scones are meant to be a lightweight, bready, not sweet, and just a mouthful of buttery goodness. They make the perfect companion to a cup of coffee or hot tea. ENJOY!

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Amanda Farris: Pumpkin Cinnamon Chip Scones

Amanda Farris: Pumpkin Cinnamon Chip Scones

Ingredients

    Scones
  • 2 cups all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon cloves
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cinnamon chips
  • 1/3 cup old fashioned oats
  • 1/3 cup chopped walnuts
  • ½ cup (1 stick) unsalted butter
  • ½ cup pumpkin puree
  • 3 tablespoons milk
  • 1 egg
  • 1 teaspoon vanilla
    Simple Sugar glaze
  • 3 tablespoons milk
  • 1 cup powdered sugar

Instructions

    Scones
  1. Mix all the dry ingredients. (Flour, Brown Sugar, Cinnamon, Ginger, Nutmeg, Cloves, Baking Powder, Baking Soda, Salt, Oats, Walnuts, and Cinnamon Chips)
  2. Cut 1 stick of cold butter (8 TBS) into cubes, and then add it to the dry mixture.
  3. Use a pastry blender and cut in the butter until the mixture resembles coarse crumbs.
  4. In a separate bowl mix the wet ingredients together. (Pumpkin, Milk, Egg, Vanilla)
  5. Mix the wet ingredients into the dry ingredients. Stir with a wooden spoon until a batter forms.
  6. Turn the batter onto a lightly floured surface and knead 10-12 times.
  7. Separate the batter into two balls.
  8. Take one ball and flatten it into a circle that is approximately ½ inch thick
  9. Cut the circle in ½ and then cut three triangles on each side (Like you would cut a pizza)
  10. Repeat with the second dough ball
  11. Put all 12 scones on a non-stick cookie sheet
  12. Bake at 400 for 12 minutes (or until knife comes out clean)
  13. Let cool about 5 minutes and then add the glaze. The scones can still be warm when adding the glaze.
    Simple Sugar Glaze
  1. Mix the powdered sugar and milk together.
  2. Drizzle over the scones. You can make it pretty or just get it on the scones. It doesn’t matter. BOTH taste awesome!
  3. Serve and ENJOY!
https://arkansaswomenbloggers.com/amanda-farris-pumpkin-cinnamon-scones-foodie-friday/

Be sure to make these and then pour yourself a nice big cup of something hot and go sit outside and sip a little and snack a little.

Amanda Farris November

 

 

Amanda Farris is a former teacher/coach who hung up the whistle when she got promoted to mom. She still keeps those competitive juices by running in local races and playing competitive board games with her kids. She is the reigning Jenga champion in her home. 

Connect with Amanda:

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