Butternut Squash Ricotta Cheesecake

Butternut Squash Ricotta Cheesecake | coffeeandquinoa.com

It’s inevitable that some recipe ideas cool their heels on my to-make list for months (or even years), while others make their way from brain to belly in a matter of hours. After waxing eloquent about the butternut and ricotta combo last week, I’ll let you guess which category this cheesecake falls into…

Butternut Squash Ricotta Cheesecake | coffeeandquinoa.com

Cut to me preheating the oven while I make a 10 pm grocery store run for squash, ricotta, and eggs.

With my brain swirling with butternut and ricotta recipes after making those twice-baked squash, I became so enamored with the idea of a squashy dessert that I almost scrapped the savory recipe altogether in favor of this cheesecake. Luckily, I convinced myself that you could handle two butternut ricotta recipes in the span of a week. And you totally can, can’t you?

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Not Your Grandma’s Pumpkin Pie Recipe Roundup

Not Your Grandma's Pumpkin Pie Recipe Roundup | coffeeandquinoa.com

Happy Halloween! We’re celebrating with… pie?

Halloween isn’t so much my thing, but I am (obviously) a huge Thanksgiving fan. And there’s a chill in the air and I’m finally getting into the whole fall flavors thing, let’s take those Halloween pumpkins and turn them into pies!

But first let’s play a game: apple pie, pecan pie, and pumpkin pie – how would you rank them?

Pecan is head and shoulders above the rest for me, then apple, with pumpkin coming in a distant third. Plain old pumpkin pie just never really does it for me, but it’s Nate’s favorite, which is why I decided that this year I’m going to make a super trashed-up pumpkin pie. We’re talking not-your-Grandma’s-pumpkin-pie. (Although I’m sure your Grandma makes a killer pie.) But in my perfect, dreamy pumpkin pie… there might be some liquor. Or some chocolate. It might be vegan. I haven’t decided yet, because there are so many options! And because I want  you to be riddled with the same indecision, I present to you: Not Your Grandma’s Pumpkin Pie Recipe Roundup. 

We’re going to raise a few eyebrows around the Thanksgiving table this year!

Not Your Grandma's Pumpkin Pie Recipe Roundup | coffeeandquinoa.com

Trashed Up:

Bruleed Bourbon-Maple Pumpkin Pie from Bon Appetit

S’mores Pumpkin Pie from Love & Olive Oil

Paula Deen’s Pumpkin Cheesecake from the Food Network

Dulce de Leche Pumpkin Toffee Pie from Recipe Girl

Triple Chocolate Pumpkin Pie from Martha Stewart

Savory Pumpkin, Ricotta and Caramelized Onion Tart from An Edible Mosaic

Chocolate Pumpkin Tart with Gingersnap Crust from Completely Delicious

Not Your Grandma's Pumpkin Pie Recipe Roundup | coffeeandquinoa.com

A Little Somethin’ Somethin':

Double Ginger Pumpkin Tart from Fine Cooking

Rum Pumpkin Pie from Epicurious

Maple Pumpkin Spice Pie from Simple Bites

Pumpkin Pie with Cinnamon Crunch and Bourbon-Maple Whipped Cream from the Food Network

Pumpkin Tart with Anise Seed Crust from Epicurious

Pecan Pumpkin Butter Pie with Cinnamon Caramel Sauce from Williams Sonoma

Pumpkin-Praline Pie from PopSugar

Not Your Grandma's Pumpkin Pie Recipe Roundup | coffeeandquinoa.com

On the Lighter Side:

No-Bake Pumpkin Pie from Minimalist Baker

Vegan No-Crust Pumpkin Pie from Chocolate-Covered Katie

Raw Pumpkin Pie from The Rawtarian

Mini Vegan Pumpkin Pies from Love & Lemons

Sherry-Dijon Roasted Brussels Sprouts and Onions

Sherry-Dijon Roasted Brussels Sprouts and Onions

Thank you so much for all your sweet comments on Monday’s post! They mean so much. Nate and I could not be happier. Life is good!

I hadn’t counted on starting wedding planning quite so early, but venues book up fast! We had to start looking if we wanted any chance of getting married in 2014… and we may have found a place! Fingers crossed, but I think we will be getting married next fall. Hooray!

I wasn’t really looking forward to all the planning – I usually procrastinate this kind of thing until I’m completely dreading it. Luckily I have my mom, who so far is the world’s best wedding planner. How I would plan this thing without her, I have no idea. It turns out wedding planning is a ton of fun when someone else is doing all the work!

I hope you’ll put up with occasional wedding talk on here. I am slightly worried I’m not going to be able to talk about anything else for the next 10 months.

And this is the part when I transition seamlessly from wedding talk to Brussels sprouts.

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Pecan Pie Rice Krispie Treats (Vegan)

Pecan Pie Rice Krispie Treats (Vegan)

Happy day after Thanksgiving! I made you pie… kind of. Rice Krispie treat pie?

I’m sharing this recipe with you today not so much because I think you have a Rice Krispie treat craving (you probably don’t), but because if you made pecan pie for yesterday, you probably have most of these ingredients already. And if you try to shove that half bottle of corn syrup back in your overcrowded cabinet, something else – probably something stinky, sticky and dark colored, and in a glass bottle, because that’s how these things work – is going to come shooting out and explode all over your counter. Not to mention that next time you go to make a pecan pie, you will definitely have forgotten that you already have the corn syrup, and you’ll buy another bottle, use half of that one, and then try to wedge it into your cabinet as well. Not that I’m speaking from experience or anything… and please don’t count the half bottles of corn syrup in my cabinet.

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Pumpkin Maple Pecan Bourbon Ice Cream (Vegan)

Pumpkin Maple Pecan Bourbon Ice Cream (Vegan)

It finally happened – I reunited with my ice cream maker!

It’s been a few months since we painfully broke off our summer romance. But pumpkin season seemed like a pretty good excuse for another little fling.

Pumpkin Maple Pecan Bourbon Ice Cream (Vegan)

Now, I’m not so sure that today is the day for recipes. I mean, do you already have your Thanksgiving menu planned? Probably. And I, for one, will not be cooking anything too adventurous between now and then. However, I thought this might be my last chance to share something pumpkin-related with you in 2013, so I just couldn’t resist. This recipe is too good to stash away for a year!

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