Pumpkin Pancakes

It’s been a while since I last posted a recipe- life has been hectic this Fall and time is flying! No complaints here, because it’s almost Halloween. Cue the Nightmare Before Christmas reruns and those obnoxious Halloween leggings I found at Target. I had such a taste for pumpkin pancakes today and these came out…

Chicken & Wild Rice Soup (GF & Dairy-Free)

Wild rice is something I’ve been meaning to cook with ever since we moved up to Minnesota. This ingredient is harvested in surrounding lakes by boat, and I started noticing it while Matt and I were out fishing. It really is considered a staple up here, and is found on just about every restaurant’s menu….

Roasted Butternut Squash Soup

I thought everyone would be over butternut squash by this point, but I was wrong! I took a poll on my Instagram page last week to decide between Creamy Butternut Squash Pasta and butternut squash soup, and it resulted in a tie. Since I couldn’t possibly let half of you down, here’s the recipe for…

Spicy Squash Hummus

Last week, our friend Kelly brought over a Hubbard squash fresh from her family’s farm in Wisconsin, effectively adding to my No Squash Left Behind Challenge. It had a beautiful bright orange bumpy skin, and looked like a sweet potato/pumpkin hybrid. Kelly mentioned Hubbard squash is best mashed, and I remembered a recipe from the…

Cranberry Oat Bars (GF)

This morning, I needed a break from apple and pumpkin everything. Don’t worry, I’m okay… I think. I had some fresh cranberries in the fridge that I’ve been meaning to use, and the thought of warm oat bars fresh out of the oven to enjoy with my coffee was just too good to pass up.┬áIt’s…

Vegan Pumpkin Cheesecake

I’ve learned to live without a lot of fun dairy-filled things since coming to terms with my lactose intolerance a couple years ago, but cheesecake was really hard to let go. I used to make a marbled pumpkin cheesecake every Thanksgiving as a pumpkin pie alternative, and it was always a hit. With all my…

Spiced Apple Muffins (GF & Nut-Free)

Matt and I ventured to the Illinois/Wisconsin border last Sunday to pick some apples, and came home with half a bushel of McIntosh. Half a bushel doesn’t sound like an intimidating amount, but let me tell you it’s WAY more than our tiny kitchen can store. So I’ve been spending the last week finding ways…

Cooking with Squash

My mom paid a visit to Kasten Waukau Creek Farm in Omro, WI last week and came home with “$25 worth” of different squashes, which let me tell you, is way more than it sounds like. She then sent me home with approximately 20 pounds of different varieties, and if there’s such thing as overdosing…

Pumpkin Chocolate Oat Bars

Today is definitely Monday… the WiFi is out at our apartment, and my work email was hacked…but who cares because today is the first day of October! In my mind it’s officially Fall and I’m ready to bake pumpkin everything. Trader Joe’s is my pumpkin dealer of choice, and whenever I’m there I make sure…

Fall Vegetable Soup

What makes this soup “Fall Vegetable” soup? One of my favorite things about Fall (if you haven’t noticed, it’s a very long list) is the abundance of butternut squash at the Farmer’s Market. Evanston’s Farmer’s Market is full of vendors from Michigan, Indiana and Wisconsin, and yesterday their tents were full of colorful squashes and…