Fall for It: Creamy Pumpkin Sauce with Pancetta and Baby Greens

Earlier this month, I was thinking it was too soon to talk about pumpkin or anything #PSL (I'm looking at you, Starbucks). Yet one day, as I held a package of dainty porcini mushroom ravioli, I suddenly found myself craving a creamy pumpkin sauce to go with them. I don't know where this came from - I've never had pasta with a pumpkin sauce before - but I knew I had to make it. Did I know how? No, but that didn't stop me. Did I fall for all that pumpkin advertising? Yep, I sure did!

Creamy Pumpkin Sauce with Pancetta and Baby Greens
Olive oil
Two garlic cloves, minced
4-5 oz. diced pancetta
Ground nutmeg, to taste (optional)
Fresh or dried rosemary and sage, to taste (optional)
5 oz. baby greens (like spinach, Swiss chard, arugula)
1 can (15 oz.) pumpkin puree
4 oz. cream cheese, room temperature
8 oz. filled pasta (ravioli, tortellini, or other; gnocchi would also work here nicely)


In a large saucepan over medium heat, drizzle in about two Tablespoons of olive oil, and add minced garlic and pancetta. Saute for a few minutes, and add nutmeg and herbs, if using. Continue to saute gently, stirring often, until pancetta is crispy on the edges and has rendered most of its fat (cover pan with lid to help this process along). Add baby greens and cook until wilted, then stir in pumpkin puree and cream cheese. Keep stirring to combine and heat all the way through, then turn off heat.

In a medium pan, cook pasta according to package directions (omitting salt) until just done. Turn heat on low under sauce, then scoop out and add pasta to sauce, adding as much pasta water as needed to thin sauce to desired consistency (I like mine quite thick, but you may want a looser sauce). Stir to combine and remove from heat. Server and enjoy!

Notes: You could certainly substitute sliced mushrooms for the pancetta if you prefer not to have meat; likewise, you could substitute cooked cannellini beans or cooked diced/shredded chicken for the pasta. Butternut or acorn squash puree would also be lovely here instead of pumpkin. The cream cheese works really well, but I bet an herbed goat cheese would be fabulous!

>o<

Fall in Love: Three Pumpkin Recipes Perfect for Fall

The changing of the seasons is nothing short of magical, and the foods we eat help us mark those transitions. Of course, pumpkin is the name of the game this time of year! As we move into Fall, you'll want to try these recipes in your own home, for the pleasure of making them as well as to share with friends and family. So gather your tribe, set the table, and enjoy the warmth of good food and great company!

Thai Pumpkin Soup: Easy, delicious, and a fantastic canvas for a variety of additions, it can be made vegan to accommodate guests of any food persuasion. It also freezes well, so definitely keep some on hand for a quick option at the end of a chilly day.

Individual Pumpkin Custards: Simple yet luscious, these are a gluten-free/grain-free treat, one that works equally well for breakfast as well as dessert! They're also fantastically easy to transport, and a welcome addition to any dessert table.

Pumpkin Butter Bars: Is it a bar cookie? A slab pie? Does it matter??? All you need to know is that these are out of this world, and deserve to be made as soon as possible. But be warned, they are just as easy to eat as they are to make!

What's your favorite pumpkin recipe? What do you look forward to making when the weather turns chilly and the leaves start to fall?

>o<

Bar None: Pumpkin Butter Bars

The best part about pie is the contrast between that sweet, tangy filling and the flaky crust. My favorite part, especially with pumpkin pie, is where the filling meets the back corner of the pie, when there's just a bit of it left to go with the ever-so-slightly salty crust holding it up. It might not be for everyone, but thankfully, you get to choose—lots of filling, less filling, it's all up to you! I've experimented with these bars several times, and I had only one rule: the crust had to be sugarless, to mimic that pie-like flavor. But I must warn you, these bars are somewhat addictive, and frighteningly easy to make!

Pumpkin Butter Bars

Ingredients:
1/2 cup very soft butter
1/4 teaspoon kosher salt
1 1/2 cups all-purpose flour
1 1/2-2 cups pumpkin butter

Preheat oven to 350 degrees Fahrenheit. Butter an 8-inch square baking pan and set aside.

In a medium bowl, cream butter and salt together, then add flour and stir to combine as much as you can. At that point, scrunch the mixture between your fingertips to ensure the butter is evenly distributed and there are no dry pockets of flour left. Reserve 1/2 cup of the crumbs, then spread the remainder evenly into your prepared pan and press firmly to form the base. Bake for 15 minutes to set, then remove and (carefully) spread the pumpkin butter over the base, and sprinkle with the reserved crumbs. Return to the oven and bake for another 25-30 minutes, or until just slightly golden and the edges of the filling start to bubble. Let cool completely before cutting into squares. Cover and store any unused portion in the fridge, but let the bars come to room temperature before trying to cut them again.

Notes: Use whatever fruit butter, fruit spread or preserves you like best—and feel free to use half as much filling if you prefer, as the sweetness will still carry through quite well. You can easily double the recipe, reserving a full cup of crumbs for the top, and bake in a 9x13-inch pan for the same times as given above. What flavor will you try?

>o<

Line Upon Line

As I realized the year was drawing rapidly to a close, I remembered there was one thing I had to make sure to do: write a fourth and final installment in a year of seasons on The High Line. Having started with Winter, then Spring and Summer, I made the trip in October to see my favorite reclaimed space in Fall. I took a LOT of photos - some good, some interesting, and some that were not so great! In truth, I was expecting lots of golds, yellows, and reds; but what I noticed as I reviewed the images was a consistent palette of greens, with many blooms in purples and whites. Asters were everywhere as one might expect at that time of year, like these lilac-colored twilight asters:

The striking blooms on this chocolate white snakeroot were like miniature pom-poms, and another example of the wonderful variety of plantings in the park:

Although not titled as such, the setting sun gave a lovely purple glow to this stand of pink muhly grass:

I thought the little white flowers of the wild spurge were charming on their delicate stems - even though the name sounds rather harsh!

I was delighted to discover the petals on this ironweed end in curlicues, and their color provided excellent contrast to the spent blooms around them:

One plant I looked for in particular was the wild quinine with their oddly rounded flowers, both interesting and unusual. And yes, the plant does contain quinine - gin and tonic, anyone?

There were many others, and many that I missed according to the monthly bloom list. But one I hadn't expected to see was the purple hyacinth bean, abundant with blooms and pods, carelessly twined around a railing:

I can't seem to get enough of this wonderfully unique place, and although this is the last post of the series, this is certainly not the last visit. There is always more to see, more to learn, and more to enjoy - both at home and abroad - and I look forward to continuing the adventure with you! So, until next time (and hopefully not too long from now), I wish you a peaceful, safe, and very Happy New Year!!!

>o<

Easier Than Pie: Individual Pumpkin Custards

With the holidays fast approaching, we all need some go-to recipes that can be made quickly, store easily and, above all, taste wonderful. These little pumpkin custards meet all those demands, giving you a rich, not-to-sweet treat that can proudly be served after any meal—and they even make a great breakfast, too!

Individual Pumpkin Custards

Ingredients:
1 can (15 oz.) pumpkin puree
1/4 cup honey (or pure maple syrup)
2 large eggs, room temperature
1 cup (8 oz.) heavy cream
1 teaspoon vanilla extract
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves

Preheat oven to 350 degrees Fahrenheit. Line a standard 12-cup muffin tin with parchment liners and set aside.

In a medium bowl, stir all ingredients together until smooth and creamy. Divide batter evenly among liners in prepared pan (they will be fairly full) and bake for about 25-30 minutes, or until set and no longer wobbly in the center. Let custards cool completely in the pan, then carefully lift out and refrigerate in an airtight container. These are best made at least one day ahead to allow the flavors to develop. They can be served with whipped cream, ice cream, or simply garnished with a few chopped, toasted pecans.

Notes: The custards will hold their shape once refrigerated overnight, while still retaining their smooth interior. If you have some oranges on hand, a teaspoon of grated zest would be heavenly folded into the batter before baking. Feel free to use any combination/amounts of spices that you like best or would typically use in your favorite pumpkin pie recipe. Be sure to share your variations in the comments!

>o<

A Walk in the Park

Although I've been to New York City a number of times throughout my life, I've inexplicably missed seeing a number of its major landmarks and attractions. Thankfully, I've had the opportunity more recently to spend some quality time in this wonderful city, and apply myself to rectifying the situation—in true tourist style, of course :-)

Last Fall, I had my first visit to Central Park, and it was such a treat!

A little music on the bridge.

Iconic, beautiful, and charmingly intimate for such a large space, the Park has so much to see and do, there will definitely be numerous return visits. In my first ramble, I was able to take in the south-east corner, including some spots I'm sure you will recognize:

Dairy Visitor Center—nearby signs proclaimed it the Dairy House, and it does look exactly like a Swiss-chalet outbuilding nestled in the woods. I almost expected to see cows with giant bells around their necks, grazing placidly nearby:

Got milk?

Chess & Checkers House—featured in so many movies, I felt like I'd been there before. The little building at the center provides you with gaming supplies, and is surrounded by the pergola-covered walk with all those famous benches and boards:

Would you like to play a game?

Bethesda Fountain—located on Bethesda Terrace, and crowned by the Angel of the Waters, my photograph does not begin to do it justice. It was a popular location, and EVERYONE was there to take pictures, too:

Water, cool and clear.

These and so much more, all in the small section I was able to tour that day. Even the plant life and architecture were enchanting, and I really can't wait to return :-)

Gnarly!

So, are there places you've been meaning to see, and things you've been wanting to do that are only a hop, skip, and jump away? Not grand overseas tours, but just what any tourist would expect to see if they were in your neck of the woods? Then by all means, GO. Grab a partner-in-crime, plan a day, and explore—you'll be glad you did!

>o<

Perennial Harvest: Felt and Fabric Decorations for Fall

Despite the fact that, technically, I don't know how to sew, I'm fascinated by the colors and patterns of thread and fabric. Just looking at them is a pleasure in itself. However, with a little hand stitching, these lovely fall colors make for a more permanent collection of decorative gourds (and maybe a critter or two):

The usual suspects.

Felt and Fabric Decorations

Materials:
Colored craft felt
Solid or patterned fabrics (remnants/fat quarters)
Embroidery flosses or No. 5 mercerized cotton threads
Doll needles
Straight pins
Poly-fil/stuffing
Templates or cookie cutters in desired shapes
Ballpoint pen
Sharp scissors (regular or pinked)
Embellishments (buttons, beads, etc.)

Trace template on backside of fabric; turn template over and trace again on a coordinating piece of felt. Cut out and match insides together, smoothing and securing with straight pins. Leaving a small border, stitch along the outside edge, leaving an opening at a larger end. Remove pins and stuff gently until pleasantly plump, but not so full that you can't close the opening. Finish stitching to close and tie off thread (hide the "tail" between the two layers, if possible).

Notes: Doll needles work well here, as the point is much sharper and the needle much longer than a regular embroidery needle. When using floss, I use all six strands together so the stitching stands out nicely. For the owl above, appliques and embellishments were added to the front side prior to attaching it to the back. Colors and fabrics can be chosen according to the season, making it easy to be creative any time of year!

>o<

And Your Little Dog, Too! Wicked Witch of the West Hat Cookies

Just in case there's not enough sugar around today, here's an easy, sweet treat for your Munchkins when they're ready to click their heels and come home!

Black hat required—ruby slippers optional.

Wicked Witch of the West Hat Cookies

Ingredients:
One bag (12 oz.) dark chocolate kisses
One box chocolate cake mix
1/3 cup neutral-tasting oil (such as grapeseed oil)
2 large eggs

Unwrap kisses and set aside in a bowl (try not to eat too many, you'll need them later). Preheat oven to 375 degrees Fahrenheit.

In a large bowl, stir together cake mix, oil and eggs until fully combined. Roll 1/2 Tablespoons of dough into balls and place about 2 inches apart on lined baking sheets (you will have about 60 cookies total). Bake until set, about 10-12 minutes. As soon as cookies come out of the oven, place a kiss firmly on top of each. Let cookies cool completely before storing (kisses will stay soft for quite a while...they're melting, after all!). For the full Wicked Witch effect, place a "hat" on top of a scoop of your favorite green-colored ice cream, using small candies or mini chocolate chips for eyes, nose and mouth.

Notes: Roll balls of dough in colored sugar, sprinkles or jimmies before baking. Any flavor cake mix and kiss combination can be used—mix and match your favorites. Got leftover bite-sized chocolate candies? Try using in place of kisses.

Happy Halloween!

>o<

THM Picks: Spooky Film Classics

We all have our favorite scary (or not so scary) movies this time of year, and there's certainly no shortage from which to choose. This includes classic films—even ones without Boris Karloff or Vincent Price. So if you're looking for something different, or haven't seen these classics in a while, they're sure to hit the spot this Halloween season:

• The Uninvited (1944)—A ghost story with great 40's style.
• Arsenic and Old Lace (1944)—Murder most silly in this screwball comedy.
• Rebecca (1940)—Because Mrs. Danvers is just that creepy.
• I Married a Witch (1942)—A long-term Salem resident has her eye on Fredric March.
• Gaslight (1944)—There's nothing like being terrorized by a man with a French accent.
• The Lodger (1944)—Long before they had background checks.

Don't forget to turn off the lights :-)

Happy viewing!

>o<