Yes, that’s right, immediately. Get in the kitchen, now!
Pumpkin Peanut Walnut Butter Cups from Domestic Fits // These were my indulgence for the week. Instead of making mini cups, I made big ones and instead of using peanut butter, I used homemade walnut butter (see below!). I also sprinkled a little fleur de sel on top. So freaking good.
Homemade Walnut Butter // This week I shared a step-by-step tutorial on how to make walnut butter over on Henry Happened. You will not believe how easy it is!
Chicken Seitan, Mushroom & Wild Rice Casserole from Eating Well // Casseroles are the worst to photograph. The worst! But I assure you, this was super good. Omit the chicken/seitan and triple the green beans for a canned soup-free green bean casserole alternative for the holidays.
Fall Salad with Pears & Candied Almonds // New favorite lunch! I used greens from the garden and added slices of red pear and a honey ginger vinaigrette. And the candied almonds are DIY–I tossed them with Jo Snow syrup (you know, the fancy flavored syrup you put in coffee!), placed them on a baking sheet lined with parchment paper, and baked them at 250 degrees until they were dry (about 30 minutes, stirring every 10 minutes).
Jo Snow Syrup // I used the Fig Vanilla Black Pepper syrup for the almonds, but we’ve been enjoying Cafe de Olla and Cardamom Rose Water too. I received all three bottles from Jo Snow so I could sample them and write about them here. My husband has been loving Cafe de Olla in coffee and I’ve been using the other two to make Italian sodas. I love that Jo Snow syrups are all-natural and hand-crafted and come in crazy flavors like Hibiscus Basil Orange Blossom and Ginger Passion Fruit. If you live near a Crate & Barrel, you can pick up Jo Snow syrups there, or buy them online here.
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Peanut butter and pumpkin? I’m there.
And that salad looks divine.
oh lordy those look delicious! Peanut butter cups are just about my favorite treat ever!
Yaaaaaay!! So glad you like those as much as I did
Thanks for the link lady!
Thank you for posting the recipe!
My mouth just watered at the thought of Pumpkin Peanut Butter Cups!
what a neat idea on the reese cups.
zomg….. amazing
Those choc cups look DELISH!!!
I love your blog – it’s deliciously good. But I’m not sure about pumpkin covered chocolate.
those pumpkin pb cups and the casserole.. drool
Um, wow, Jackie’s treats look amazing in jumbo size! A must-make this fall…add it to my ever-growing list
They are definite must-makes! I know I’ll be making them again soon.
You are the bomb! Wow you have the most creative mind! Love these recipes!
Well, the pb cups were from Domestic Fits.
I made them with walnut butter, but other than that, I can’t take the credit!
I’ve been having a similar salad A LOT recently! I haven’t tried candying the pecans so I need to try that. Candying nuts always makes the flavor pop!
Do you have syrups for your coffee? Like maybe a cinnamon or vanilla one? You should totally try candying nuts with those. It is SO much easier than melting sugar, using a candy thermometer, etc.
Fig Vanilla Black Pepper Candied Almonds? Homemade? Mmm… I’m loving that salad with the garden fresh greens, red pear slices, and those fancy candied almonds. The pumpkin walnut butter cups look good, too— and I’d also make it that way or with almond butter. I’m allergic to peanuts so walnut butter or almond butter is where I’m at.
I’m a bit obsessed with making my own candied almonds now. I find the ones you buy are too sweet and this way I can make them just sweet enough!