This season I pulled from a lot of my past favorites.
Lemon Coconut Cream Pie
Cranberry Lemon Bread
Candied Mixed Nuts
Blend these up in a food processor and you have an amazing cupcake or coffee cake streusel topping or layered in between fruit, custard and whipped cream or, as the crust for a cheesecake, or in cookie dough… the possibilities are endless.
Chicken & Mushroom Ramen
Fall is the time for soup, but my favorites soup is ramen!
Baked Maple Delicata Squash
Curried Carnival Squash Soup
This pie is incredibly easy and is great with a sweet coconut cream whipped topping.
1 can of coconut cream(14 oz)
3/4 cups cocoa powder
1/3 cup Maple Cream
Pre-bake and cool a pie crust.
In a blender add all ingredients and blend on med-high for 1-2 minutes.
Pour into pie crust and chill for 4 hours.
Eat as is or top with whipped coconut cream.
Pies, that’s another thing I’ve been doing lately.
Cranberry Brown Sugar Custard Pie
Lemon Sour Cream Pie