pumpkin week: pumpkin spice cream scones

pumpkin-spice-scones

Now I know these scones aren’t very British. They’re ginormous. With plenty of sugar on top. They’re made the way Americans tend to like things. But I’d say it’s rather fitting, seeing as pumpkin to me is very American.

So, did anyone catch me on TV yesterday? Here is the link to the segment, if you’d like to see it. And if you live in Utah, don’t forget to visit me at the Provo Williams Sonoma at The Shops at Riverwoods on Saturday, September 28, 2013, from 2-4 pm so you can get a book signed and taste a sample of the Pumpkin Swirl Doughnuts and Skillet Brownies from my book.

pumpkin week: pumpkin pecan butter

pumpkin-pecan-butter

I can’t take credit for this recipe, exactly. This is inspired by the Pecan Pumpkin Butter you can buy at Williams Sonoma. It’s like apple butter, in the sense that there isn’t any actual butter in it, but you can spread it on toast or scones. I bought a jar of it last year and loved it, and I wanted to see if I could make some at home.

And I think it turned out pretty well. I’ll probably serve it on toast or bagels with cream cheese. What will you serve it on?

pumpkin-pecan-butter-3

pumpkin week: pumpkin pie smoothies

pumpkin-pie-smoothie

I’m so excited to tell you I’ll be on TV this week! I will be on Studio 5 in Salt Lake City on Wednesday, September 25, at 1:00 MDT, channel 5. Check your local listings to watch it on High Definition. And you should be able to view it online here. I’ve been on the show before, but this time I’m extra excited since fall is my favorite season and I’ll be sharing one of my fall recipes—Pumpkin Swirl Doughnuts—from my book Celebrate Every Day: Recipes to Make the Most of Special Moments with Your Family. They’re basically pumpkin cinnamon rolls that are fried and frosted. They’re calorie heaven.

all-natural maple bacon doughnuts

Maple-Bacon-Doughnuts

I guess you could say I’m a little late to the party posting a recipe for maple bacon doughnuts, but then, I’ve never had anyone complain when I make doughnuts.

I love the concept of maple with bacon. They just go together. Remember when I made those maple bacon pecan bars last fall? That’s what I’m talking about. The problem with most maple bacon doughnuts you can buy (at least, at any of the doughnut shops I’ve seen), is they’re made with fake maple syrup. Now I’m a girl who grew up in New England, and then lived for a year and a half in Qu├ębec, so the fake maple syrup thing is just not happening. But I could never figure out how to get an all-natural really maple tasting frosting, let alone one with that nice golden maple color.