happy fall

One of my favorite fall time activities has to be pumpkin carving. I love scooping out the gooey mess to roast pumpkin seeds and then enjoying a candlelit pumpkin that night. Cooler temperatures in Florida typically do not start until November or December but this year we got a cold front in October which made pumpkin carving all that much better. Cool temps, coffee, pumpkin goo, and a few of my fellow Tampa Chi Omega Alumnae sisters equaled one great afternoon.

For this party, I broke out my favorite fall pumpkin dip recipe which is perfect for any gathering this time of year or to serve on Thanksgiving. 

 

happy fall y'all!

A Sailing Adventure

Mallory and I set sail on a beautiful fall morning in Tampa. In the spring, we purchased a groupon for a half day sailing trip. I thought it would just be a fun little morning outing and it turned out to be one of my favorite days this fall.

We woke up early and headed to Tarpon Springs, a cute little Greek touristy town about an hour outside of Tampa, to begin our adventure. On our drive down, we enjoyed some Starbucks and chatted up a storm as we caught up on the happenings in our lives.

Upon arriving, we learned that Atlantis V Charters is a foundation that provides free sailing lessons for youth programs and children with special needs. Their charter services support their endeavors in the community. The captains and crew even donate their time. Mallory and I especially enjoyed learning that our fun adventure on the water also supported a great program.

The morning air was a bit chilly which I found to be perfect! There is something great about being snuggled up, all warm, with the cool breeze blowing and the smell of the ocean all around you. Once out on the water, we sailed out to a little island where we were able to get off the the boat to peruse for seashells and soak up the sunshine. After a few hours on the beach, we got back on board for a sunny ride into shore.

The funniest part of our trip was learning that my pal, Mallory, has a bit more of an obsession with Disney than I had previously realized. I became aware of this as she recounted Finding Nemo to me, scene by scene, hoping to jog my memory of her favorite movie. Being the non-Disney person that I am (I know, my poor kids!), I got a good laugh out of this. I mean, she knows the movie literally in scene sequence - its kind of impressive, really!

After our sail, we enjoyed a fabulous lunch at Rusty Bellies, a great local restaurant. I had some yummy grouper with black beans and yellow rice. Their menu is great and they serve delish hush puppies in a brown paper bag instead of the traditional bread basket, an added touch that I especially enjoyed.

View from the Rusty Bellies patio

After lunch, we decided to do a little shopping in downtown Tarpon Springs where we found a few little treasures. Having been bitten by the shopping bug, we decided to spend the rest of the afternoon at a local outdoor mall. We even had an afternoon treat of frozen yogurt topped with goodies.

The whole day was just perfect. We decompressed, soaked up the sunshine, got in some shopping, and spent some good, quality time together. If you are looking for an adventure to plan one weekend, definitely check out Atlantis V Charters (Warning: You'll need to book at least 2 months in advance!).

Bon Voyage! 

Halloween in November



Best Meal in Fayetteville

I'm a little behind on current events but Halloween was so much fun that I had to showcase my good times with some Arkansas buddies. One of my best pals in Arkansas is Quincy - he is hilarious and that would do anything for you friend. He also reminds me of my coastal, southern home and we frequently enjoy shrimp, crawdaddies, and crab legs together (as pictured here).

I love October and Fall, in a weird obsessive kind of of way. While I like dressing up, Halloween seems more like the perfect time to eat fall treats and drink pumpkin beer while enjoying the cool crisp air. Thanks to Quincy hosting a rockin' shindig, this Halloween was all the things I love - great friends, lots of laughs, good food & drinks, and fabulous costumes. Of course, no party is complete without a dance off, Saints game, and costume competition.

While my 50's girl costume has debuted several times over the years, this was my favorite rendition of it. Funny thing is that this is probably how I dress in real life, as Kristina noted "your costume is cute but you know that you would wear that skirt to work if it didn't have a poodle on it". Good news, my full skirt dresses are all the rage right now and I am actually participating in a trend.   Here are a few highlights from the night:

Me with Rachel Zoe, aka Alexis



Alexis, Justin, and I

Justin and "Tammy", the costume winner

Typical



He just likes to pretend that he doesn't want to cuddle with me



Trojan and Bumble Bee Witch

Alison rocking my favorite costume

It was a great night had by all. I am positive it was also the latest I have stayed up in quite a while so it was good to get out and get my dance on. Looking forward to next year's festivities!

Pumpkin Pie Cake

When I first read this recipe, I thought it was an interesting idea. After making this scrumptious thing, I would like to declare it brilliant. This is a happy blend of pie and cake in one delicious wrapping. My colleagues at work are often my test tasters for new recipes and this was was such a hit that staff requested it for an upcoming potluck. This is not a waist watcher but it sure is a good holiday indulgence.

This is sure to be the hit of your next dinner party, Enjoy!

Pumpkin Pie Cake
1 - 29 ounce can pumpkin

4 eggs

13 ounces evaporated milk

1 1/2 cups sugar

1 tablespoon cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg (or you can substitute all spice)

1 - 2 layer yellow cake mix

1 cup (2 sticks of butter), melted

1 cup chopped pecans

Whipped cream for garnish

Beat the pumpkin, eggs, evaporated milk, sugar, cinnamon, ginger, and nutmeg in a mixing bowl. Pour into a greased 9x13 pan cake pan. Sprinkle the dry cake mix evenly over the top. Pour the butter evenly over the cake mix. (Variation: I took a whisk and mixed in the cake mix a bit) Sprinkle with the pecans. Bake at 350 degrees for one hour. Remove to a wire rack to cool completely. Cut into squares and garnish with whipped cream, if desired.

Makes 15 Servings

Recipe Courtesy of Add Another Place Setting, Junior League of NWA Cookbook. To purchase a book, visit JLNWA at http://www.juniorleaguenwa.org.

Pumpkin Dip with Gingersnap Cookies

The dip queen is back to bring you a fall favorite. One of my favorite pumpkin dishes is this pumpkin dip. Many of my cookbooks feature this delicious sweet treat but it is especially yummy from page 81 of the Junior League of NWA Cookbook. This dish is simple, inexpensive, and the perfect addition to your holiday table.

Pumpkin Dip

16 oz. of cream cheese, softened

3 cups of confectioners sugar

1 tablespoon of cinnamon

1 tablespoon of ginger

30 oz. canned pumpkin

Gingersnaps

Hint: The recipe does not call for it but I like to add a little dash of all spice.

Blend the softened cream cheese and confectioners sugar. Add cinnamon, ginger, and pumpkin. Mix well and chill for 1 hour. Serve with gingersnap cookies.

Pumpkin Muffins

This morning I woke up to a cool 60 degrees and what I hope is the start of the fall season. I am thrilled for the rich colors and to be wrapped up in scarves. One of my favorite things about fall is the food - warm, hearty, rich, and sweet. Pumpkin is something I enjoy most about fall so I could not resist breaking out my favorite Pumpkin Muffin recipe.

Ingredients

3 cups unbleached self rising flour

3 cups sugar

2 teaspoons cinnamon

1 teaspoon vanilla extract

1 cup vegetable oil

2 cups canned or fresh pumpkin

4 eggs

1 1/2 cups golden raisins (optional)

Courtesy of Vera Bradley Cookbook, page 103.

Preheat oven to 350 degrees. Line muffin tin with cupcake liners. Sift the four, sugar, and cinnamon in a large bowl. Make a well in the middle and add the vanilla, oil, pumpkin, and eggs. Beat well.

Using an ice cream scooper, fill muffin tins 2/3 full with mixture. Bake 20 minutes or until a toothpick inserted comes out clean. Enjoy for breakfast or desert with a warm cup of coffee.

I like to collect muffin liners to add a little extra decoration when baking cupcake, cornbread or muffins. I keep them in this fun hat box to add a little extra color in my pantry. We can always add a little extra something for us to enjoy or to give to our loved ones.