plum crumb pie (with cardamom)

Let’s first acknowledge the fact that it is no longer italian plum season. I know this, okay? I made this pie a couple months ago, and it got lost in the chaotic-ness that is my life during the Fall harvest season on our farm. But guess what? If you have frozen plums (kudos to you for thinking ahead!), they work perfectly! And you could also swap in red plums, which I’ve been seeing all over the grocery store in the past couple of weeks. Yay! Pluots would work well with this recipe as well. So many options!

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classic cookie box (with internet famous cookies!) and cookie tips

Oh hello friends! Today’s post is extra special, as I spent a Saturday baking up a storm with Kristie from The Sweet and Simple kitchen! She reached out to me on instagram a couple months ago…and I love that we’ve become fast friends! You might remember our peach blackberry pie adventure here, and you can read more about our first meeting there too.

So, for this collab, we decided to bake a few internet famous cookies…as well as a few of our favourite classics, and make an epic cookie box. They’re all linked at the end!

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pumpkin pasta with alfredo sauce, fresh basil, and goat cheese

Why yes, I’m still on the pumpkin train….I do hope that’s okay. Ha! This time around we’re talking about a savoury pumpkin recipe. Pumpkin pasta!

Pasta noodles are incredibly easy to make from scratch, and there’s something therapeutic about kneading the dough together, and cutting out noodle after noodle. I got my inspo from Tieghan from Half Baked Harvest (if you’re not following her….please do! She is the queen of creative, delicious, meals). You don’t need a pasta machine to make these noodles, although it does make it much quicker! All you really need is some pumpkin puree and flour. So simple, and so delicious. I topped my noodles with a simple (healthy-ish) version of alfredo sauce, but you could use anything - even just a bit of butter. I topped it with fresh basil and goat cheese, which added so much flavour and texture to the dish - so don’t skip them!

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brown sugar spiced cake with browned butter frosting and caramel drip / this is 28

This is 28. I don’t normally share much personal stuff around here, but today is a little different. Scroll to the bottom if you’re just here for the recipe!

27 was such a crazy, crazy year for me and my family, and held so much loss in the 365 days it was around. Our family farm was dealing with the aftermath of a traumatic fire that had destroyed our country market and cold storage right at the start of our harvest season, we spent the Winter recovering and preparing to rebuild, my grandpa passed away from terminal cancer, and my grandma followed him exactly one month later unexpectedly. We spent the Spring and Summer months working tirelessly to get our new building finished and approved, and were able to do so just a couple days before opening for the 2018 season!

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pumpkin snickerdoodles (with a spiced glaze)

I know I know! I’m putting pumpkin in cookies!! Please don’t freak out…I promise they are DELICIOUS.

Something about adding in a bit of pumpkin puree to these snickerdoodle cookies just makes them the FLUFFIEST cookies ever. I definitely didn’t just stop at one. Soft, chewy, a bit cakey, and with a warm spiced glaze on top….this is my new go-to Fall treat! There is a tiny bit of chilling of the do involved…just a head’s up! Nothing major though, so preheat your oven and wash your dishes while they hang out in the fridge for half an hour. No biggie.

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