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!Read More
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!Read More
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!Read More
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.Read More
#ad - This post is sponsored by Saputo. The opinions on this blog, as always are my own. You can follow Ingredients by Saputo on Facebook, Instagram, and Pinterest for more recipe inspirations. Thanks for supporting brands that help keep me baking!
Oh hey friends! I am so so excited to be sharing this wonderfully simple pumpkin sheet cake with you today! It's completely no-fuss, and serves a crowd beautifully. The maple drizzle makes it look extra fancy, but it really is the easiest thing ever. I'd say that's a win win situation.
Living on a pumpkin farm means that I have an abundance of pumpkins at my disposal, and I always end up making cake a few times during the Fall season. There’s something about pumpkins that is so magical, and the fact that you can bake with them is so fun! A dash of cinnamon and allspice complement the pumpkin flavour so well, and we top the cake with fluffy vanilla frosting, and finish it off with the maple drizzle. Simple decadence at its best. What also makes this recipe unique, is that it’s lactose free! I have a few friends who can’t have lactose, and it’s so perfect to have a few recipes up my sleeve that they can enjoy. I used Dairyland Plus TruTaste Lactose Free 1% Milk in the cake, and it worked perfectly.
Oh hello friends! Today we’re talking about all things pumpkin! Living on a pumpkin farm means that I didn’t even understand that you could buy pumpkin in a can until I was an adult. Ha! My mom always cooked up a bunch of puree every Fall, and would put it in the freezer in 2 cup portions, so that we could easily pull it out all Winter long.
The good news is that it’s ridiculously easy to make! Honestly the hardest part about it is cutting the pumpkin open, especially if you have a large one. So many specialty pumpkins taste amazing, and some are actually a type of squash! Porcelain Doll, Blue Doll, Queensland Blue, Jarrahdale, Autumn Buckskin, Peanut Pumpkins, Cinderella, Sugar, and Baby Pam are just a few that we grow and that make sweet, creamy puree! I prefer something smaller like Sugar if I just want one serving of puree for a recipe, but I’ll go with one of the larger varieties when cooking up a big batch for the freezer. I love that they both decorate my house, and then are eaten. That’s a win win.Read More
Say hello to your new favourite muffin. They’re a breeze to whip up…and have the chunkiest crumb topping EVER. I’m seriously so in love, and ate wayyyy too many of these while shooting their photos. Ha!
They taste like Fall even before I drizzled them with caramel (an optional, but totally not optional addition), and they make your house smell like HEAVEN. Since they have apple chunks in them, I find that they’re at their best on the same day you bake them, but they do freeze well if you manage not to devour them all in one sitting. My family’s been in full on apple mode for a whole month now on our apple farm! So you could say that apples have been on my mind A LOT lately. I’m pretty sure that picking apples on a foggy morning in Fall is one of my very favourite things to do in the world. Seriously magic. Now, go find a local apple farm, and go pick some apples…and then make these magical muffins. Just do it!Read More