October Highlights

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  1. Spooky 2. Sophisticated 3. Celebratory 4. Natural 5. Scrumptious 6. Black and White

October keeps bleeding into November which is something of a metaphor for what this year has been: one thing just melding into the next and being quite surprised the old thing has passed and the new thing has arrived. October was spooky yet sophisticated with Halloween and at last breaking out the scarves, boots, and Fall prints. It was also scrumptious and celebratory: celebrating the return of everything pumpkin and my one year anniversary in this space! I can’t even believe it!

Some DIY’s I share simply because I think the idea was a good one, and even though my execution may have fallen a little short, someone else might be able to take the idea and run with it so I share anyway. But this month’s Raven Wreath and Black and White Pumpkins I can say I couldn’t wait to share because I was so very proud of them. Fall is my season: the best things happen, the best ideas, and I’m so excited for November. This month has already been incredibly busy in its four days but also incredibly exciting and I can’t wait to see what happens in the next twenty-six. I have some more things I can’t wait to share but I’m waiting to make sure they’re actually happening before I spill the bloggin’ beans!

image via vintage Vogue

– <3 A. 

Spicy Pumpkin Butter

spicy pumpkin butteringredients

  •  4 cups pumpkin puree (two 15 oz. cans)
  • 3/4 cup pure maple syrup
  • 1/2 cup apple juice
  • 2 tbsp. lemon juice
  • 2 tsp. ground ginger
  • 1/2 tsp. ground cinnamon, nutmeg, and cayenne pepper
  • 1/4 tsp. salt
  • chopped hazelnuts (or walnuts) for garnish.

**If you don’t want the butter spicy, just don’t add the cayenne pepper. It’s a nice balance to the sweet though so you could also dial it back to 1/4 tsp. if you want a more subtle spice. Also, if you’re not a maple syrup fan, add honey instead!**

Combine all ingredients except the nuts in a large pot. Bring to a boil, reduce heat and cook uncovered for 25 minutes stirring frequently. Remove from heat and cool. The original recipe said the butter can be ladled into jars/freezer containers leaving 1/2 inch space at the top and kept in the refrigerator for a week or the freezer up to 6 months! This recipe gave me an entire quart of butter, but if you got the teeny little jars, it would be such a good hostess gift for the holidays along with a loaf of bread. Plus, it only takes about 5 minutes to dump all the ingredients together and 25 minutes to cook. A one-pot wonder is a pretty fabulous find because even with all my best intentions, drinking pumpkin lattes and watching You’ve Got Mail for the 1000th time sounds way better than a day spent baking.

spicy pumpkin butterspicy pumpkin butterspicy pumpkin butter

I’m thinking of trying it next on some scones, or maybe pancakes, or a muffin, or…you get the idea, yes?

Happy Friday everyone! This weekend I’m helping put the flowers together for a wedding and studying for midterms…quite the combination that I’m not really sure how it came about but at least it’s the weekend! Coffee and late night pumpkin butter runs are on the cue I think.

original recipe from BH&G magazine

– <3 A.