1. I’ve officially kicked off pumpkin season!
I tried to wait until the official commencement of autumn, but it sure feels like fall here in MA so I happily took the plunge and opened a can of the glorious orange vegetable. I also picked up a couple of pie (sugar) pumpkins for making my own puree.
2. Another fall pleasure (this one guilty) are these cookies, which I couldn’t resist during my latest TJs trip.
I very rarely buy prepackaged cookies, but I make an exception this time of year for these delicious maple cookies. They remind me of family trips we took up to Cape Breton, Nova Scotia where maple candies, cookies, and treats abound.
SO good!
3. To offset the less-than-healthy cookies, I also picked up this exciting new find:
Raw sweet bell peppers are one of my favorite veggie snacks, but those of the organic variety usually cost an arm and a leg. This trio of organic peppers only set me back a mere $4.00! As long as TJs keeps them stocked, these peppers will be a weekly purchase.
4. We’re all about zucchini this week over at The Back Burner, so I just had to share my Zucchini Bread Pancakes for One.
I haven’t made them since last summer, but just might have to before zucchini is fully out of season ;).
I just made my first recipe using pumpkin a couple of days ago too! I’m so happy that the fall season is here!
I know I’ve said it a lot, but those zucchini bread pancakes are magical. They aren’t overloaded with sugar, but still manage to taste incredibly rich and wholesome. I make them about once a week!
I’m thrilled that you like the pancakes!
ooh, i haven’t opened a can yet, but it’s only a matter of time :) i just bought a huge zucchini to do some baking… hopefully i’ll find time this weekend! perhaps pancakes might be in order, too ;)