Pumpkin Pie Ice Cream

I can't think of a better recipe for Halloween!

It's Pumpkin Pie Ice Cream!! And it is deeelicious!! And worthy of all these exclamation points!!

As long as you have an ice cream maker, you are just a few steps away from this pumpkin ice cream. Like the other ice creams I have shared on the blog previously, this is a simple ice cream - which basically means it is a base of milk and cream, with no fussy eggs to temper and thicken. A combo of pumpkin pie spices, like cinnamon, nutmeg, ginger and cloves, give a classic summer treat a tasty fall-ready make-over.

Because this ice cream includes canned pumpkin, which has a bit of water content, I do take a few extra steps before churning the ice cream base. First, I combine the sugars and dairy in a saucepan and warm it to 170 degrees. This will allow the sugars to melt and thicken the cream slightly without scorching. After completely chilling the ice cream base and the pumpkin mixture, I mix the two together along with a splash of pumpkin liqueur. The liquor will keep the consistency of the ice cream from becoming too icy as a result of the water in the pumpkin puree. It's science! You can leave out the booze if serving this to children, just keep in mind you may find the texture a tad icier (still delicious, though).

As for serving this ice cream, I think it is so flavorful and tasty that it can stand alone on it's own. But, I 100% would NOT judge if you threw in some crumbled gingersnaps, drizzled a bit of caramel sauce on top and added some whipped cream for good measure. Tis the season!

Here's what you need for Pumpkin Pie Ice Cream* (Print Recipe!)

2 cups heavy cream
1 cup whole milk or half and half
1 teaspoon vanilla extract
3/4 cup granulated sugar
1/4 cup dark brown sugar
1/2 cup pumpkin puree
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon or less ground cloves
1 tablespoon pumpkin liqueur (bourbon would work, too)

Here's what you do

In a medium saucepan, combine the cream, milk, vanilla, and sugars. Affix a candy thermometer to the pan and gently bring the mixture up to 170 degrees. Stir frequently. Once up to temperature, transfer to a heatproof bowl and cool to room temperature. Chill in the fridge overnight. In a small bowl, combine the pumpkin and the spices. Place in the refrigerator to chill as well.

Spoon a little bit of the cream mixture into the pumpkin and stir until smooth. Combine with the remaining cream mixture and stir in the liqueur. Churn in your ice cream maker according to manufacturer instructions (for me, about 15 minutes). It will be like soft serve immediately after churning. I prefer to freeze for at least 4 hours in a freezer-safe container before scooping and enjoying.

*Adapted slightly from Food Network

Fall Drink and Snack Pairings with SkinnyPop!

There is nothing quite like autumn in New England!

Well, except this year, when autumn in New England means extreme humidity and mid-summer temperatures...

Then again, that hasn't stopped me from setting out mums and pumpkins on the front porch, going apple picking, and enjoying as many fall drinks and baked goods as possible!

As for everyday snacking, my husband and I always have a bag or two of different SkinnyPop popcorn in our pantry for munching on no matter what time of day it is. My favorite flavors are Sea Salt & Pepper and Aged White Cheddar. SkinnyPop popcorn is full of flavor and incredibly satisfying while still being a light snack you can feel good about all day long.

No matter what fall drink you love, SkinnyPop has a drink and snack pairing that you'll be enjoying straight through Thanksgiving and beyond! These five fall-inspired drinks make my mouth water, and I am even more excited that SkinnyPop has paired each drink with the perfect flavor of popcorn!

I am most excited to mix up a batch of Autumn Pear Mojitos to serve alongside SkinnyPop's Sea Salt & Pepper popcorn. Pears add a slightly sweet and autumn-inspired twist to a classic mojito, and you can really pump up the flavor by adding a pinch of cinnamon to the muddled pears and mint. The refreshing cocktail will quench your thirst while also bringing out the flavor of the pepper - a win-win!

Be sure to pin this post so you can always have delicious cocktails to pair with your favorite popcorn flavors! Enjoy responsibly :-)

Crockpot Turkey Sweet Potato Chili

It's 80 degrees in the middle of September, but soon enough Fall will be here for good and we will need as many Crockpot recipes as we can get our hands on. And I have a real keeper here!

This Crockpot Turkey Sweet Potato Chili is a deliciously lightened-up version of an old classic. It cooks low and slow all day long so that when you get home, you are greeted by a big pot of happiness and your home is guaranteed to smell of amazing fall flavors!

We will start by browning a diced onion and garlic in a bit of olive oil - and honestly, is there any better way to start a dish? Lean ground turkey joins the party next until it's cooked and crumbled, and that's all we need to do before throwing everything into our slow cookers. Dreamy, right?

Along with our turkey we need, not surprisingly, a peeled and diced sweet potato to join the Crockpot party. Diced tomatoes, tomato paste, black beans, white beans, and chopped bell peppers are very necessary. To keep the chili interesting, spice things up with the classics--a bunch of chili powder, paprika, cumin, red pepper flakes and oregano--plus a few dashes of something a little different--cinnamon! Trust!

What do I love about this chili? Well, it's easy. Super duper easy as any Crockpot meal should be. The turkey and sweet potatoes become incredibly tender and just melt in your mouth. The chili spices along with the cinnamon and tomato paste are warming and comforting. Extra bonus: this recipe freezes beautifully so you can make a batch ahead of time and store it in an airtight container for a day when you need a tasty meal in a hurry.

It may still be hot outside, but this chili is going to keep you warm and happy on the inside. So let's break out those slow cookers and get cookin'!

Apple Spice Bundt Cake with Brown Sugar Glaze

I love any excuse to have cake for breakfast!

Or lunch, or dinner, or snacks.

Hey, so real quick. Thanksgiving is NEXT WEEK. I know, don't panic (I'm panicking).

The good news is, for those of us hosting an overnight guest or two or four, I made us a perfect make-ahead breakfast treat!

This Apple Spice Bundt Cake with Brown Sugar Glaze is festive, decadent and delicious. Apples, pecans, and spices come together in a moist cake topped with a rich, sweet glaze that is out of this world. Since we'll be spending much of our time on Thanksgiving day worrying about how exactly we are supposed to cook a turkey (how do people just KNOW how to cook a turkey?!), this cake is baked up the day before. Slice and serve with hot coffee while you and your family watch the Macy's Thanksgiving Day Parade for pure holiday morning bliss!

P.S. Are you the aforementioned overnight guest? Might I suggest surprising your host with this beauty? They will love you even more than they presumably already do!

There is something so beautifully vintage about a bundt cake. They are showstoppers in and of themselves. But this cake? Well, that drippy glaze? Those crunchy, toasted pecans? It's practically a work of art. A very delicious work of art that fills your home with the most intoxicating scents of autumn!

Breath, bake, and enjoy this cake.

Soup's On!

Hi there, internet! How are you doing?

Sorry there has been a bit of radio silence around here. In an effort to not bring down the mood too much, I'll just say this: life. Life happens. It's been busy. Sadly, my wonderful Grandma passed away last week. She was 96, and we were able to celebrate her with family and friends for a few days, and that was lovely. I've also been slightly unmotivated in the kitchen. I was stumped for new ideas and when I did have an idea, it would bomb. It happens sometimes, it's just a creativity rut. But, the good news is, I've been doing a lot of eating outside of my kitchen. I will say that it is rather interesting how a little time eating someone else's food can get the juices flowing. Also with Thanksgiving less than a month away (OMG STOP - how can this be?!) food is surely going to be on our brains for the next few weeks.

Speaking of Thanksgiving, I am HOSTING - yes, indeed. In my two bedroom apartment, we will be piling in both my family and my in-laws for a non-stop day of eating. Please pray that I don't burn the turkey, that my pie crust comes together with ease, and that I can make my Grandma's Cheesy Carrot Casserole as tasty as she always did. Thank you <3

Are you chilly? I'm cold. We are resisting putting our heat on for as long as possible, but yesterday there was frost on the ground. Temptation is real.

When life gets chilly and you just want something delicious to eat, I always turn to my soup pot. I've made a whole lot of soup and stew and chowder around here (see my recipe list for the complete repertoire). Today, I'm rounding up a few of my most recent favorites that you should be sure to add to your menu this week!



Coconut Curry Chicken and Rice Soup - Flavor is seriously amped up in this warming, zingy soup. It's a crazy twist on an old classic, and I especially love soaking up that extra coconut curry broth with a warm piece of naan bread. Ugh, I'm starving!



Crockpot Harvest Beef and Barley Stew - This stands as one of my most popular recipes of 2015, and for good reason. First of all, your slow cooker does all the work for you. Then there are the autumnal flavors of rosemary and sweet potato in every bite, making this meal as comforting as your favorite flannel pjs!



Spicy Sausage, Gnocchi and Kale Soup - The ingredient list is small (awesome) but the flavor is out of this world (amazing)! Pillows of gnocchi and ribbons of kale swimming in a slightly spicy, slightly sweet creamy pool of soup - what's not to love!



Ground Lamb and Pearl Cous Cous Stew - I la-la-looove lamb, and a bit of ground lamb in this stew creates a unique, gamey flavor that gets complimented with a bit of cinnamon and tomato paste. This is a little off the beaten path, but wow is it tasty. It reminds me a lot of the rustic stews and soups we had during our honeymoon in Iceland!



Cream of Turkey Soup with Wild Rice Medley - Hi, were you listening earlier when I said Thanksgiving is on it's way? That means it won't be much longer until Thanksgiving LEFTOVERS, which let's be real are the true MVPs of this holiday. This soup. Holy cow. Rich, delicious, simple. I'm totally addicted!

New recipes coming next week! See you then :-)

Crockpot Harvest Beef and Barley Stew

I have your new favorite Crockpot dinner ready to go! If you're overwhelmed at the thought of a full 24+ hours of cooking for Thanksgiving, this is a perfect recovery meal (that is better than take-out!)

This Harvest Beef and Barley Stew is the perfect set it and forget it meal that is packed with warm, comforting fall flavors. I love how just a few updates on a classic recipe make this stew feel totally new again!

If you're wondering what exactly makes this a "Harvest" stew, it's really quite simple! I added a couple of small diced sweet potatoes, a few dashes of cinnamon, a dash of nutmeg, and chopped fresh rosemary. The sweetness of the potatoes and cinnamon pair well with the tang of tomato soup and the saltiness of the beef broth to create glorious soupy balance!

If food were blankets, this stew would be the biggest, warmest, flannel-iest blanket you could imagine!

The recipe as written includes one teeny, tiny extra step that I think truly makes a difference in the depth of flavor - dredging the beef in flour and browning it in a cast iron pan prior to dumping everything in the slow cooker. This step is optional if you are really in a pinch, but if you have the time give this technique a try!

Apple Crisp!

I feel like Apple Crisp always warrants an exclamation point, so I have titled this delightful seasonal recipe: Apple Crisp! Woohoo!

If cool weather and changing leaves has you craving a warm and gooey apple dessert, look no further. This Apple Crisp is as traditional as it gets--and I mean that in a very, VERY good way. In fact, the base of this recipe is from the Joy of Cooking cookbook. I have mentioned this cookbook MANY times, and I cannot stress enough. It is truly a kitchen table.

It seems nowadays, anybody who can take a nice picture and write some basic recipes can have a cookbook, but the Joy of Cooking is SO MUCH more than that. It is the home cook's survival guide! From meat, to breads, to cookies, to vegetables--there is a recipe for everything (and this is totes NOT sponsored: I really truly live by this cookbook).

Also, sorry for saying "totes" back there...

Anyway, back to this sweet, cinnamon-y, crispy, gooey perfect fall dessert. It doesn't take much work, but it sure is a crowd pleaser. Might I recommend a scoop of good vanilla ice cream to tie it all together? My knees are weak at the thought.

The best apple crisp will be made with local apples freshly picked from the orchard. Whatever variety that may be, you are guaranteed to have a juicy, ripe and sweet apple. I used about 6 apples, but two of them were unreasonably large; I'd say you'll use about 8 average sized apples. I used a variety of McIntosh and Gala apples. I also enhanced the natural sweetness of the apples with a touch of sugar and a bit of freshly squeezed lemon and orange juice.

Let's not forget the second most critical part of an apple crisp; that is, the crisp. I went totally traditional--just a mixture of flour, brown sugar, cinnamon, nutmeg and cold butter. If your heart desires, you could also add in rolled oats for some added texture and nuttiness.

Dear apple crisp: get in ma belly!!