I feel like anytime you mix graham crackers with cream cheese and something sweet, you can call it a cheesecake bite. It totally cheesecake! I had some pumpkin butter to use and we always have cream cheese because my son loves the stuff, so I made these little “Pumpkin Cheesecake Bites.” When you’re looking for dessert but you’re concerned about eating a WHOLE slice of cheesecake, these are a good option. They’re totally festive too!
Did you know that every time I type the word PUMPKIN, my fingers automatically type pumpking. That’s right. KING. Isn’t that bizarre? When I typed pumpkin-y in this post header it was extra weird cuz it’s not even a word, is it? Pumpkin-y? Things that involve pumpkin! Like…A LOT OF IT. Everyone is blowing up my Instagram feed with their pumpkin patch pictures….and I’m gonna blow yours up with mine soon, so let’s all get PUMPKIN-Y, shall we?
I just can’t deal with how good that grilled cheese was. DAAAANG.
Once upon a time I made a pumpkin cake with BROWN BUTTER ICING. Sweet savory heaven.
You could also turn it into baked doughnuts…or muffins…. just saying….
Because we all need pumpkin at breakfast time. ALL OF US.
Pumpkin and pecan are a winning combination, don’t you agree? Let’s make doughnuts!
What to do with leftover pumpkin puree? Make cream cheese! Perfect on toasted cinnamon raisin bagels.
Shake up your pumpkin pie game and make PARFAITS. Gingersnap layering FOR THE WIN.
We finished this ice cream cake in record time. Consider yourself warned.
An all time favorite in my household. I need to get on this kick again. Right now I’m on a toast/egg thing.
It’s like a banana cream pie….but with PUMPKIN! You’re gonna love those pecan crumbles and…
THE CRUST IS EVERYTHING.
I finally got around to making a Jeni’s ice cream in my own kitchen. This one was epic.
Hummina Hummina. You’re gonna love the chewy ginger cookie base and the pecan bits!
Because ice cream, pumpkin, and BOURBON belong together. TRUE LOVE, baby!
When I was busy making ice cream cakes this Summer, I had grand plans for making a pumpkin one this fall. Read: Pumpkin Gingersnap Ice Cream Cake!
Pumpkin ice cream…gingersnaps crushed and mixed with salted butter….vanilla ice cream….
I’m kind of obsessed with the combination. It’s popular around these parts.
I was busy putting together a wine tasting party this weekend and I forgot to consider a dessert option…and then I remembered I had this lovely thing in my freezer so problem= solved. My kid who refuses to like anything pumpkin asked for seconds. So yeah, this ice cream cake is GOOD. It’s that crunchy/chewy gingersnap layer that gets you. Consider yourself warned!
Here’s what this past week looked like:
Take your boo to work day.
Watching the Blue Angels.
I put my food styling to the test with Dine x Design’s YOU GOT SERVED. Thanks for featuring me, Kristin! xo
Thanks to People.com for featuring my Breakfast Pizza.
Thanks, Williams-Sonoma for featuring my Pumpkin Spice French Toast
And a quick note about the podcast. Joy is on book tour and her schedule is a little hectic. We hope to squeeze one in in the next few weeks. Stay tuned and thank you for your patience! Meanwhile, go buy her book– Joy the Baker Homemade Decadence if you haven’t already. It’s life changing.
The Hippocratic Cupcake made my Cookies & Cream Ice Cream Cake
The Casual Baker adapted my Tangerine Sherbet
I was having a particularly challenging day yesterday so I came home and made applesauce. There’s something so therapeutic about stirring a large pot of stewed apples. Plus my house always smells amazing in the process. For a few days after I make a batch, I can be found eating applesauce from the tupperware container. I like it cold. I usually eat it standing up RIGHT IN FRONT OF THE FRIDGE. It’s rare that I put it in a serving bowl. To stretch out the last bit of applesauce, I add it to small curd cottage cheese (or Greek yogurt!) and sprinkle a little bit of cinnamon on top. It feels like dessert and could pass as breakfast. It’s a favorite of mine when it’s apple season.
