Pumpkin peppers are one of the cutest, most festive fresh items out there this time of year. You can typically find them in the cut flower section of Whole Foods or even at Trader Joe’s. They are branches filled with tiny baby “pumpkins.”
A few years ago, it occurred to me that they’d be super sweet tied onto a napkin roll for Thanksgiving to create the perfect pumpkin place settings. To spruce them up a little bit more, attach the pumpkins to a cinnamon stick using linen ribbon and add a tag with the guest’s name to tell them where to sit at your table.
Sometimes inspiration is just sitting around waiting for you at the grocery store, right?
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This pumpkin bread pudding is so easy to make and is a great alternative to pumpkin pie. Since it makes a large batch, you can easily make as much as you need to fit your crowd. Plus, you can alleviate some stress by making the raisin bread ahead of time. Or, simply use a good-quality store bought bread. Your guests will never know the difference, and you’ll be stress-free hostess.
Assemble this dessert first thing Thanksgiving morning, cover it with foil, and place it in the fridge until you’re ready to bake it. You can pull it fresh from the oven and serve it warm. Don’t forget a dollop of fresh whipped cream (or even ice cream), too. Look for this and more recipes plus great entertaining tips in my book Picture Perfect Parties. Enjoy!
Pumpkin Bread Pudding
Makes 8 servings
You will need:
– 1 cup heavy cream, *milk can be a substitute for cream
– ¾ cup canned solid-pack organic pumpkin
– ½ cup sugar
– 6 large eggs
– ½ teaspoon salt
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– 1/8 teaspoon ground cloves
– 6 cups cubed (1-inch) day-old raisin bread
– ¼ cup chopped toasted walnuts
– 1 stick unsalted butter, melted
Preheat oven to 350 degrees F
Whisk together cream, pumpkin, sugar, eggs, salt, and spices in a bowl.
Toss bread cubes with butter in another bowl, then add pumpkin mixture and toss to coat. Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes.
Serve with a dollop of vanilla ice cream.
Photo Credit: Deborah Whitlaw Llewellyn
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Now that we’ve officially dipped into October, I’m reflecting back on September. As you now, September marked my last month in Italy. I am here for a few weeks before heading back in early November for our first olive-centric workshop which is going to be incredible if I do say so myself.
In September, I shared sagra festivals, exciting new workshops, scrumptious fall recipes, and more. Fall is a wonderful season, and we saw glimpses of it in Italy. Now, it’s here in Atlanta, and we’re enjoying every bit of it.
Here’s a look at my top 4 for September. Take a look at my favorite posts of the month (including that pumpkin cake). Let me know if you give it a try.
September is Sagra Season
Italy Renovation Update
Great Pumpkin Layer Cake
Announcing Summer 2018 Workshops
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This year Hanukkah falls on the same day as Christmas. I love this. It means we will have the day off to celebrate with friends and family.
That calls for doughnuts! Sephardic doughnuts. These doughnuts are also called bumuelos because Sephardic Jews are from Spain. Hanukkah is the festival of oil, so of course doughnuts are the perfect food to celebrate. Let’s face it: jelly doughnuts are always perfect. I found this amazing recipe for filled jelly doughnuts from one of my fave aussie dessert bloggers, Sarah from Sugar Hit . You can find the full recipe on her blog. Let me know how it is if you give it a try.
Sweet dreams xx
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Hi everyone! I’m Nicole, Annette’s blog manager and friend, and I’m back to bring you a haunting centerpiece for your Halloween table: a skull floral arrangement. In case you don’t know, my absolute favorite holiday is Halloween. Last year, I dressed my mantle for the occasion, and this year, I decided to add a little spook to my table.
One of the things I’ve learned from Annette is to always be looking for vessels that can be used for flowers, food, and more. When I stumbled upon this black skull candy jar at Target, my creative wheels started turning. Take the lid off and voila – the perfect vase (I loved this one, too).
Imagine my excitement when I found seasonal fall flowers in bold, jewel tones including ones that look strikingly similar to brains! I think they’re spot-on.
When it comes to flower arranging, I use floral bricks to keep my flowers in place and fresh. Cut them down to size for your vessel, and follow the directions on the packaging. Make sure you allow your bricks to submerge completely in the water on their own (instead of pressing them down). Then, just have fun arranging the colors and mixing in different textures. I think greenery would have really added another dimension to this particular arrangement, so just use what you have – even if it’s from your yard!
Whatever you use, this easy DIY skull floral arrangement centerpiece will certainly add the right amount of eerie fun to your Halloween holiday table. Happy Halloween!
photos via: Nicole Letts
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