Are you guys having trouble finding canned pumpkin this season? I do a lot of cooking with pumpkin year round and have never had so much trouble! It’s almost October, shouldn’t there be stacks upon stacks of canned pumpkin in every store? Apparently there’s a real shortage of the stuff. :(

Anyway, this recipe showed up in my google reader last week and I knew I needed to make them immediately. Luckily I still had half a can of pumpkin leftover from my pumpkin mousse. I literally made these guys the day after I saw the recipe. They were that tempting.

And oh my gosh, they are good. Pumpkin and white chocolate is my new favorite combination and I’m already trying to come up with new ways to combine the 2. I think I’ll start with a pumpkin white mocha from Starbucks. Mmm.

They were a little cakey to be considered a blondie but hey, pumpkin cake is okay in my book too! My friend Pam did some experimenting and said that replacing the white sugar with brown and decreasing the flour by 1/4 cup helped with the chewiness. I think she’s planning on healthifying the recipe too so check her blog for that.

Pumpkin White Chocolate Blondies


2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chips


  1. Preheat oven to 350 degrees.
  2. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. Spray foil and sides of pan with cooking spray.
  3. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  4. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
  6. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.


In a book of yeast breads, this cornbread sticks out like a sore thumb, but after trying it I see why it’s there. It’s just that good.

It was a bit complicated for cornbread. It involved soaking cornmeal in buttermilk overnight which I thought was a bit much. In fact, I didn’t do it. Why? Because it didn’t occur to me to check the recipe the night before because cornbread shouldn’t take 2 days. I did let it sit for maybe 4 hours or so and that was only because I had accidentally pulled turkey bacon out of the freezer and had to wait for the real stuff to defrost.

It was so good though. The bread itself was pretty sweet as far as cornbread goes and then the salty bacon on top – oh lord, it was good. We had it for dinner one night. That’s it, just bacon topped cornbread. And we were all fine with that.

Visit the BBA page to see what the other bakers have been doing!


I recently received an email from the people at (and I’m still wondering if it was a fluke because me? People at took time out of their day to email me?!) asking me if I wanted to take some General Mills cereal and come up with a spooky Halloween treat. Of course I said yes!

They sent me a bunch of General Mills favorites and as soon as I saw Golden Grahams, I thought graham cracker crust. Too obvious though. I looked over and saw Cocoa Puffs and knew what had to be done. I wanted to go with a black/orange theme for Halloween (yes, I know Cocoa Puffs are brown but close enough!) and though pumpkin would be perfect. Because hey, if you haven’t heard, I really love freakin pumpkin.

They turned out seriously delicious. The Cocoa Puff crusts were so good, and I was glad that you could tell they were more than just chocolate crusts. The pumpkin mousse was light and fluffy and perfect on top of the Cocoa Puffs.

If you’re looking for Halloween goodie ideas, head over to Betty Crocker! They’ve got some great ideas to get you in a spooky mood!

Pumpkin Mousse Tartlets with Cocoa Puffs Crust


3 cups crushed Cocoa Puffs
1 1/2 sticks (12 tablespoons) butter, melted
1 cup canned pumpkin
1 1/2 cups heavy cream
2/3 cup sugar
1/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
16 mini tartlet pans


  1. Combine crushed Cocoa Puffs and butter until the cereal is moistened. Press into tartlet pans. Bake at 350 for 10 minutes. Allow to cool before popping out of pans.
  2. In a saucepan, combine pumpkin, 1/2 cup heavy cream, sugar, and pumpkin pie spice. Bring to a boil, lower temperature, and allow to boil for 5 minutes. Remove from heat. Cool completely before proceeding.
  3. Beat remaining 1 cup of heavy cream and vanilla to stiff peaks. Fold in pumpkin mixture. Pipe (or spoon) the mousse into the tartlet shells. Serve cold. Make 16 tartlets.


Bread machines are one of those things I never really saw the need for until I had one. Now it’s one of my favorite kitchen gadgets! It’s especially helpful on those weeks when your husband somehow racks up $200 of cell phone charges and you are all of the sudden too cheap to even pay $2 for a loaf of bread. Not that I know anything about that. *ahem*

I am forever on a search for the perfect wheat bread. I want about half wheat, half white and oats. That’s not asking for much but almost every recipe calls for honey. And a ton of it! I love honey in bread but it’s just too expensive to be pouring 1/2 cup in each loaf I make.

Anyway, this bread might be my favorite. No honey. Perfect texture. Soft (but not too soft) crust even without buttering it. It’s delicious!

I used my bread machine to mix the dough and then I shaped it and put it in a loaf pan because I hate the shape of bread machine loaves. Feel free to let your bread machine do all the work, especially if it’s as hot where you are as it is here! Might as well just use one appliance, right?

Bread Machine Wheat Oat Bread


1 1/4 cups water
2 tablespoons milk
2 tablespoons vegetable oil
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1/2 teaspoon vital wheat gluten
1/2 cup oats
3 tablespoons sugar
1 teaspoon salt
2 teaspoons yeast


  1. Add ingredients according to your bread machine. Bake on wheat setting.


My child is fruit crazy. He would choose a pear over m&ms or a peach over a cookie, but the one thing he won’t pick fruit over is ice cream. The kid looooves ice cream. So for this I decided to combine his 2 favorites.

This is so simple, it’s not even a recipe. Kiwis and sugar. That’s it. And you need an ice cream maker, I guess.

It turned out to be so pretty and so delicious. My husband said it was too tart, but I think kiwi sorbet should be kind of tart. A super sweet kiwi would just be bizarre.

Kiwi Sorbet


8 kiwis, peeled and diced
1/2 cup sugar


  1. Combine kiwis and sugar in blender and blend until smooth. Transfer to ice cream maker, freezing according to manufacturers instructions.