Pumpkin Pie Dessert Hummus is everything that you love about pumpkin pie.. without all the fuss! This protein-packed dip comes together in minutes and tastes just like pumpkin pie filling. Serve with homemade Cinnamon Sugar Pita Chips, fresh fruit, or graham crackers for a healthy fall snack or sweet treat.
You know that saying, “as easy as pie”? Yeah, I never really got that.
To me, pies are some of the most laborious desserts out there. After all, it’s basically two recipes disguised as one (if you’re making the crust from scratch, that is).
First, you have to make the dough. Then you have to roll the dough. Then you have to transfer the dough to a pie plate. Then you have to go back and inevitably fix all of the holes that you tore in the process. Then you need to parbake the the crust. And then you need to make the filling. Then you have to transfer the filling to the cooled pie crust. Then you have to bake the pie for another hour. And then, THEN, after all that, you finally pull your labor of love out of the oven, only to realize that you forgot to cover the crust with foil, so the edges are burnt to a crisp. *Siiiigh*
The whole thing is nothing short of a broadway production.
Luckily, I’ve found a way to evade all of this unnecessary hassle (are you surprised?)
It’s called… PUMPKIN PIE DESSERT HUMMUS. (more…)
A lightened up version of Panera’s infamous Autumn Squash Soup that’s loaded with vegetables, fruit, and NO heavy cream!
*This post was originally published on October 18, 2016. Photos and recipe were updated October 4, 2017.
Hi, my name’s Kara and I’m addicted to Panera’s Autumn Squash Soup.
Alright, fine.. I guess there’s probably worse things in this world that I could be addicted to. But tell that to my wallet.
For real though, have you tasted this soup? It’s warm, creamy, and loaded with two of my favorite fall veggies: butternut squash and pumpkin. Eating this soup is the equivalent of wrapping your taste buds in a big, cozy, oversized sweater.
Utter fall perfection.
Blender Chipotle Pumpkin Salsa is the perfect addition to your fall tailgate menu! Smoky chipotle peppers are paired with subtly sweet pumpkin, resulting in a flavorful dip with just the right amount of kick.
I tried, guys. Really, I did.
I promised myself I would wait until the first day of fall to open my first can of pumpkin. I refused to be that girl. You know the one I’m talking about.. the one that is all “OMG #PSL” in like, August.
And yet, here we are. Three days away from the official start of fall and elbows deep in Chipotle Pumpkin Salsa. Soo close…
Put summer’s bounty of fresh herbs to good use with Rosemary Basil Pecan Pesto – an easy and affordable alternative to store-bought pesto. Toss with pasta, spread on sandwiches, or use as a sauce on pizza.. the possibilities are endless!
Chances are, you’ve probably heard by now that pesto can be a great way to use up an abundance of basil before it goes bad. Perhaps you even consider yourself a seasoned veteran when it comes to homemade pesto. But did you know that this traditional Italian sauce can be a great way to use up other fresh herbs, as well?
The idea for this Rosemary Basil Pecan Pesto first came about in an effort to tame the herb
garden jungle that is quickly taking over the balcony of our apartment. While I’ve been doing my best to incorporate as many fresh herbs into dishes as possible, there are not enough caprese salads in the world that can handle the amount of basil that we currently have (alright, slight exaggeration, but you get the point). (more…)
Think your slow cooker is only good for winter staples, like soups and stews? Think again! These Slow Cooker Sriracha Mango Chicken Tacos are perfect for those hot summer days when you have zero desire to turn on a stove or oven. So go ahead and get outside, enjoy the weather, and have dinner waiting for you when you return!
It’s gettin’ hot in here, so turn off all your stoves…
That’s how the song goes, right??
But for real, we are in the heat of summer here in Ohio and cooking on the stove or in the oven is just not in the cards right now. And apparently, I’m not the only person who feels this way because this month’s Recipe Redux theme is all about beating the heat and keeping your kitchen cool during the hot summer months.
So, how exactly do keep your kitchen cool (and NOT live off of take-out)? Well, the first (and probably most obvious) option is to load up on no-cook meals. I often find myself naturally gravitating towards sandwiches, salads, and smoothies during the summer months. But, after a while the allure of no-cook meals inevitably wears off and the craving for a nice home cooked meal sets in. So, what’s a gal to do?
Two words: Slow. Cooker. (more…)