Fall Treats

Back in LA, autumn seems months away.

It was 94 degrees when we landed at LAX on Thursday. Nevertheless, I am still in Fall Mode.

So we went to Trader Joe’s and loaded up on pumpkin paraphernalia.

James’ birthday is tomorrow, and he associates Pumpkin Time with that happy occasion. As I arranged some baby pumpkins on the front porch, James picked one up and held it in a hug. “Is this for me?” he asked incredulously.

Whatever makes you happy.

He had more fun playing with the box the wreath came in than he did with his toys yesterday.

The simple joys.

Speaking of which, did I mention that the food at my niece’s mountain wedding was amazing?

Let me just say that all healthy eating plans are quickly abandoned at times of great celebration.

We feasted. That’s what you’re supposed to do at a wedding.

Glen-Ella Springs Inn is known for it’s southern cuisine. More Paula Deen than “The Healthy Gourmet.”  

Case in point, the delicious desert we were served at the rehearsal dinner. I’m not a huge sweets person, and I don’t love pumpkin.

But this may have changed my mind.

Pumpkin Cobbler

1 15 oz can pumpkin

1 cup evaporated milk

1 cup sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 18.25 oz package butter-flavored yellow cake mix

1 cup chopped pecans

1 cup butter, melted

(Whipping cream and nutmeg optional, but optimal!)

Stir together first 5 ingredients. 

Pour into lightly greased 13x9 baking dish. 

Sprinkle cake mix evenly over pumpkin mixture, sprinkle evenly with pecans.  Drizzle butter evenly over pecans. 

Bake at 350 for 1 hour.

Remove from oven, and let stand 10 minutes before serving. 

Serve warm or at room temp with whipped cream. Sprinkle

with nutmeg.

Whipped Cream

1 8 oz carton whipping cream

2 tablespoons powdered sugar

dash of nutmeg                 

Beat cream at low speed with mixer until foamy.

Increase speed to medium high, gradually adding sugar and nutmeg until soft peaks form.

Bon Appetit!

Many thanks to Glen-Ella Springs Inn for sharing this yummy recipe, and to the groom’s mom Mary for passing it along.

May your weekend be full of fall fun, wherever you are.

(We’re headed to the Pumpkin Patch this afternoon.)