Hello Gourdgeous!

Fall is in the air, and pumpkin season is here!!! Just one scroll through your Instagram feed and it’s full of family, friends and celebs enjoying the outdoors, which of course includes the obligatory trip to the pumpkin patch.   I am a huge fan of all things pumpkin, especially the treats (who isn’t??).  I found 6 amazing new recipes that I can’t wait to try out this month. 

My fave has to be butternut squash soup that is why I tried this recipe first. I love the mild, sweet flavor and its packed with iron, vitamins A and C which we can all use 🙂

  1. Butternut Squash Soup

Recipe Via Savory On Line

Prep time 10 minutes

Cook Time 30 minutes

Serving: 4


1 medium butternut squash

1 medium yellow onion

3 cloves of garlic

1 jalapeno

3 tbsp olive oil

2 tsp ground cumin

1 tsp smoked paprika

1 qt vegetable broth

¼ cup pepitas (pumpkin seeds)


Preheat oven to 400 degrees Fahrenheit. Trim and peel the butternut squash.  Halve the squash and with a spoon remove seeds.  Cut squash into 1inch chunks.  Peel and cut the onion into wedges. Peel garlic. Stem and cut jalapeno. 

On a large baking sheet, toss butternut squash, onion, garlic and jalapeno with oil, cumin, and paprika. Season with salt and pepper. Roast for 20-25 minutes, until squash is tender.

In a large pot, combine the roasted veggies with the broth. Heat to a simmer on high. Reduce heat and simmer 5 min. more. With immersion blender, puree soup until smooth. Season with salt and pepper to taste. Divide among 4 bowls and garnish with pepitas.  Serve with bread rolls. 

I can’t wait to try out the following recipes:

2. Leaf-Topped Mini Pumpkin Pies

Recipe via www.wilton.com

3. Pumpkin Cheesecake Cupcakes with Salted Caramel Sauce

Recipe via www.cookingclassy.com

4. Pumpkin Cream Cheese Crumb Cake

Recipe via www.yammiesnoshery.com

5. Pumpkin Donut Holes

Recipe via www.letseatcake.com

6. No Bake Paleo Vegan Pumpkin Balls (Trying this one today)

Recipe Via www.thebigmansworld.com

Mini Apple Rose Tartlets

Autumn is my favorite time of the year and apple picking is one of my favorite activities.  I usually bake apple pies but wanted to  try something new this year. I found an apple tartlet recipe on Pinterest and decided to give it a try.

49 Ingredients

  • 1 red apple
  • 1 teaspoon cinnamon
  • 1 sheet frozen puff pastry (store bought works fine)
  • 1/4 cup butter, melted
  • 2 tablespoons of Apricot jam
  • 1 teaspoons water


Turn on the oven to 375°F/180°C.

Core the apple, cut in half and slice thinly. Place apple slices in a single layer on a plate and microwave on high for about 45 seconds to soften. Cover the plate with plastic wrap and a kitchen towel while rolling pastry. If you prefer, sauté the apples in a single layer in a skillet in a small amount of butter about 30 seconds per side to soften. Remove to a plate. Leave uncovered.



Roll puff pastry sheet to less than 1/8-inch thick. Cut two 3-inch by 12- to 14- inch strips.

01.jpg Mix apricot jam with a teaspoon of water. Mix and brush apricot jam over dough, sprinkle with cinnamon.


Place the apple slices lengthwise on the long edge of the dough, about ¼-inch above the edge of the dough and overlapped slightly. 04


Starting from the end, roll the dough to form a rose-shaped pastry.

06 Seal roll with end of the dough strip. Transfer roses to ramekins.Place ramekins on middle rack of oven. Bake about 45 minutes or until well browned. Remove from oven and place on a baking sheet and cool 5 to 10 minutes.

07.jpg Serve warm or cool sprinkled with confectioners’ sugar, drizzled with warm caramel topping or a scoop of vanilla ice cream.