When I claim I’m into all things fall, I probably actually mean, I’m obsessed with sneaking pumpkin into nearly every recipe and figuring out an outfit that makes riding boots look professional enough for work (it’s not skinny jeans. right?).
I’m also particularly into infinity scarves. And apples.
This cold weather thing…yikes. I forgot fall was 50 degrees.
Also. Will you tell me what to wear to a wedding when it’s 50 degrees? My brain is blank. And this is a real life problem. I’m willing to trade pumpkin recipes. In particular, ones that make good use of the leftover pumpkin from one recipe stuck in the fridge…which is a sometimes a tricky situation too. Just one that I’m better at dealing with.
Let’s turn pumpkin leftovers into breakfast. Stirred into breakfast quinoa with a sprinkle of mini chocolate chips and brown sugar is my favorite quick morning meal.
Pumpkin cinnamon rolls involve yeast and time and slowing down. Sometimes that’s just what we need.
Breakfast isn’t breakfast without a latte. Pumpkin spice lattes can be made at home…in pajamas, when the thought of driving for a fancy coffee is just too much.
Pumpkin in macaroni and cheese? I’m for real. Just do it.
Sugar donut muffins with pumpkin and extra cinnamon are a breakfast/dessert/snack hybrid.
This pumpkin thing is a definite can’t stop/won’t stop sitch. It’s just always in my fridge…which somehow means it’s really not my fault.