Fall

It has really felt like Fall the past week or two, which has really had me in the mood for all things apple and pumpkin. However, today, the first day of back to school, we will be pushing 90 degrees here in the Willamette Valley.

The heat will be good for the grapes as we head into harvest over the next month.  The jeans and sweaters are ready to go, but will not make an appearance yet. In the Pacific Northwest, the weather changes in an instant so you have to be ready....luckily we are.

Our close friends from Northern California visited a couple of weeks ago, it had been a few years since we had seen them. They brought us these beautiful apples and pears used in this pie, harvested from their family farm in Central Oregon. Aren't they gorgeous?

I wanted a crunchy-sweet topping on this pie, I can't tell you how perfect it was. The pears and apples play together perfectly, creating the perfect textural balance. 

Pumpkin is still going to be with us for the next month and I want to capitalize on all that it has to offer.  As I start to plan my Thanksgiving feast, in my head, I take into consideration all the wonderful flavors of the season; pumpkin, chestnuts, sweet potatoes, corn, cranberries, brussel sprouts, citrus, apples, pears, pecans, baby squash, beets, and so much more.

Right after Halloween (like now), I start to mull through magazines (new and old), cook books, the Internet, and my friend’s blogs. Each year, I like to try new potato dishes, vegetables, biscuits, savory puddings, breads, and quick breads.  I came across this recipe on Molly’s blog,  Orangette, and ironically I had this recipe earmarked in one of my books, The New Joy of Cooking.  It was a sign.  I had to try it.

I had a bit of left over pumpkin puree in the fridge and this was a great way for it to not go to waste.  I love making quick breads and muffins.  Generally, when making both of these, one could easily use things found in your very own pantry.  It is a great way to whip up an after school snack, a quick early morning breakfast for the kids and both really take no time at all.

I love this bread.  The original recipe called for golden raisins, but I immediately knew I wanted to replace the raisins with cranberries. The pumpkin flavor is not overwhelming, the cranberries add just the right tartness and the hazelnuts add the perfect crunch.  This is not only going to be a staple in our home this holiday season, but I already see it wrapped and packaged as gifts for friends and neighbors.

I love this time of year.  Temperatures are falling and the leaves are turning golden and orange.  It had been a tough year agriculture wise.  As harvest approaches next week, we are looking forward to making wine and enjoying the bounty of the season with so many of you who continue to make it all possible.

And who doesn't love the pumpkin recipes this time of year.  I know I do.  They are comforting to eat on these very cold days.

This one is particularly yummy and simple to make.  My husband and oldest son loved these.  Loved them.  Pumpkin and chocolate go remarkably well together.

Make these for your October and November get-togethers. They are a sure hit.

I love these baking cups, they are so much nicer and fancier looking than regular cupcake holders.  They are in the baking aisle at Walmart.

Who doesn't love pumpkin cheesecake (a million hands just went up, right?).  And who wouldn't love pumpkin cheesecake with a gingersnap-pecan crust?  Well you've come to the right place.

I often prefer pumpkin cheesecake to pumpkin pie at Thanksgiving, it has such a creamy, yummy texture and is a good addition to all the other desserts I will be making for the Thanksgiving dessert buffet.

Pumpkin Cheesecake

Crust:
1-1/2 cups gingersnap cookie crumbs
1/2 cup finely chopped pecans
6 Tablespoons unsalted butter, melted
1/4 cup sugar