1. I’m currently in Kennebunkport, ME with my mom for the week; we’re enjoying a girl’s vacation with our dogs and I’m looking forward to enjoying morning and evening beach walks, hikes with the pups, meals that the boys (i.e. John & my dad) might not like, long talks, and an overall fantastic time with my mom!
2. A day or so after polishing off the Pumpkin S’mores Pudding in a Jar, I was craving the same flavors but was feeling too lazy to layer the ingredients and bust out the kitchen torch.
Into a ramekin went the remaining Pumpkin Chocolate Pudding topped with marshmallow creme and crushed graham crackers.
I want more.
3. After making – and devouring – Chocolate Covered Katie‘s single serving Pumpkin Chocolate-Chip Muffin (baked in a ramekin)…
I stockpiled the rest of her recipes for single-serving muffins & cupcakes. Such a great idea to scale down a muffin recipe to serve just one!
3. Aaaaaand finally… I’m thrilled to share some exciting new with you this morning: I have joined a team of talented food bloggers over at The Back Burner blog of Key Ingredient! Every Monday I will be posting a healthy lunchtime recipe on The Back Burner, and I will provide the link to the recipe in my Monday Musings posts so you won’t miss anything.
When I decided not to go back to work this school year as a special educator, I didn’t have any specific freelance opportunities on the horizon… but I was determined to find a job doing what I love the most: creating, cooking, photographing, and writing about food. I am looking forward to sharing my recipes with an even wider audience, but I want to thank YOU for following this little blog that gives me so much joy :).
My first recipe is this Harvest Salad with Pumpkin Cider Vinaigrette.
Tender greens, crisp sweet apples, tart dried cranberries, buttery pecans, and both goat & blue cheeses are drizzled with a thick pumpkin cider dressing that you will want to dive into. Don’t miss the recipe!