pumpkin breakfast casserole

Ingredients:

12 slices (about 1lb) brioche or challah bread - cubed into 1-inch cubes
8 medium eggs
1 ¼ cup whole milk
1 can (5-ounce) evaporated milk
1 can (15-ounce) pumpkin puree
¼ cup granulated sugar
½ cup (lightly packed) light brown sugar
1 tablespoon quality vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon kosher salt

CINNAMON SUGAR TOPPING
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Directions:

Grease a 9x13-inch pan. Evenly layer in the bread cubes.
In a large bowl, beat the eggs. Add in all the other ingredients and mix well.

Carefully pour the mixture over the bread cubes. Gently press the cubes into the pumpkin mixture as needed, so all the bread cubes are sitting in the liquid.

Cover and let sit for at least 30 minutes, but preferably let the casserole sit in the refrigerator overnight.

In a small bowl, mix together the granulated sugar and cinnamon. Evenly sprinkle it over the casserole

When you are ready to bake the casserole, preheat the oven to 350°F / 180°C. Bake the casserole in the middle oven rack for 45 - 55 minutes, until the middle of the casserole is set, and the top has browned. A toothpick inserted in the middle of the casserole should come out clean.

Enjoy!

Carmel apple mule

My house may be filled with faux leaves and pumpkins, but it sure isn’t sweater weather yet! And if you’re living in the south like me, it won’t be for a little while. So here’s a cool autumn inspired cocktail for us to sip on while we wait for the leaves to fall 🍁

Recipe:

Fill a copper mug with ice, then add:

2 oz caramel flavored vodka

2oz apple cider

the juice of half a lime

top with ginger beer

garnish with apple slices & cinnamon sticks

🍁 ENJOY! 🍂

Find my favorite mule mugs here!

Watermelon Cookie Bars

Is there a more iconic summer fruit than watermelon? I think not! So I made a dessert just in it’s honor!

Using this recipe for gluten free cookie bars (you can also make them with regular flour), and frosting that I colored pink and green, I created pie slice shapes then decorated to look like watermelon slices.

I used a 9 inch round instead of a square like the recipe calls for. Prepare dough and bake according to recipe directions. Be sure to adjust for your oven- I ended up cooking mine for only 18 minutes.

Once out of the oven, let the giant cookie cool completely. Once cooled, cut into 6 pie slice shapes. With green frosting, decorate the crust of the cookie bar to resemble the rind of a watermelon. Frost the remaining slice with pink frosting. Lastly, top with chocolate chips to act as the watermelon’s “seeds".”

This recipe was really tasty! Crumbly on the outside but a little chew in the middle- I would definitely make it again. Let me know if you turn yours into watermelon slices too!

Thank you Shay from What The Fork for the great recipe!

Carrot Shaped Cheese Ball

Ingredients:

16oz cream cheese (softened)

6-8 pieces of bacon (cooked and crumbled into bits)

1 tsp garlic powder

1/2 tsp salt

1 tbsp Worcestershire sauce

1 1/2 cups shredded cheddar cheese

1 jalapeno diced (optional)

1 bunch Parsley

Directions:

1. To a stand mixer add cream cheese, bacon bits, half shredded cheese, salt, garlic powder, Worcestershire sauce and mix together until well combined.

2. Place mixture on a piece of wax or parchment paper and form into a carrot shape.

3. Place in the freezer for 15 minutes.

4. Take out of freezer and cover evenly with remaining shredded cheese.

5. Transfer to serving platter and a push parsley stems into top of carrot.

6. Serve with crackers, pretzels, or vegetables

Enjoy!

Recipe inspiration: Deliciously Marta

Chocolate & Peanut butter Krispie bars

Ingredients:

1 cup honey (or maple syrup)

1 cup creamy peanut butter

2 tsp vanilla

4 cups Rice Krispie cereal

2/3 cup chocolate eggs, crushed, plus more for topping

1 1/2 cups dark chocolate chips

1 tbsp coconut oil

Directions:

1. In a large pot, melt honey, peanut butter and vanilla. Stir until combined. Remove from heat and stir in rice cereal and crushed chocolate eggs

2. Line an 8x8” baking pan with parchment paper and press mixture into pan. Place in freezer while preparing chocolate layer.

3. Combine dark chocolate and coconut oil together - melt in microwave or double boiler.

4. Pour melted chocolate over Rice Krispie mixture. Sprinkle on crushed chocolate eggs, pastel candies, and sprinkles. Place in fridge for an hour to harden.

5. Remove from fridge 15 minutes before eating to soften chocolate, cut into squares.

Original recipe inspiration credit: Exploring Healthy Foods

Enjoy!