Tag: pumpkin

pumpkin gemelli with browned butter and sage

pumpkin gemelli with browned butter and sage

This post was created in partnership with Barilla®. All opinions are our own.

People always ask us if we plan to open a restaurant. We’ve never seriously considered it just because we love cooking at home so much and don’t have any interest in working in a commercial kitchen. That said, we’ve discussed how inspiring it would be to develop an original menu for a restaurant filled with all our favorite creations… just as long as we didn’t have to work there on a daily basis, cooking and cleaning up after all those creations. Our conversations take place whenever we invent a new dish that is so good, we think it would be perfect for the Husbands’ bill of fare—and today’s recipe definitely makes the cut. Would you please give a warm welcome to the autumnal pasta of your dreams… Pumpkin Gemelli with Browned Butter and Sage.

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pumpkin chocolate chip cookies

pumpkin cocolate chip cookies

So we mayyy have stayed out a little too late last night. And we mayyy have had a few too many drinks considering that today was a show day. But we do have a good excuse! Last night, we attended a fun foodie event hosted by The Feedfeed and Simply Organic, held at the magical Hedley and Bennett headquarters in Vernon, California about 30 minutes from our home. As we arrived, each guest was handed an envelope containing a unique spice—Ryan’s was filled with dried rosemary, and Adam’s packet had bright yellow curry powder. Everyone split up into groups according to the ingredient they received, and together we all cooked an epic meal! There were half a dozen stations set up with electric stovetops, food processors, and freshly prepped ingredients, and each group was responsible for a different course. It was great to meet new people in the community and bond with them while making dinner together: Adam’s group prepared a delicious curried butternut squash soup, while Ryan’s table mixed up a creamy hummus topped with rosemary-balsamic roasted carrots. There were over a hundred other bloggers in attendance, and there was plenty of food and wine for everyone. Plus, there mayyy have been an after-party (complete with Zombies) in the Tiki lounge at Clifton’s with our friends Christine, Becky, and Tommy, meaning we didn’t get home until well after midnight. Even though we stayed in bed till ten o’clock this morning and our Gravy live show, Mix It Up With Husbands That Cook started at 11am, we made it just in time. The episode from this morning is now archived on our show page, so you’ll be able to see our performance—despite the fact that a few hours prior, we were in no shape to host a live cooking show. But the episode was a success! Not only did Sylvia make a surprise guest appearance (we cleared it with her agent first), but we whipped up a batch of these melt-in-your-mouth pumpkin chocolate chip cookies that just so happen to be vegan as well. Perfect for all your Halloween parties, please meet your new go-to fall cookie recipe.

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pumpkin spice martini

pumpkin spice martini

Did you know that our cat Sylvia loves pumpkin? We’ve been feeding it to her as a treat since she was little, and now comes running into the kitchen every time we cook with it. If she consumed alcohol—she quit a few years back after starting a 12-step purr-ogram—she would adore this autumnal potation we are sharing today. It tastes like pumpkin pie in a glass—in fact, we use the exact same spice blend from our classic pumpkin pie recipe to make this deliciously-spiced cocktail, and the results were pumpkin perfect.

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pumpkin cranberry crisps

pumpkin cranberry crisps

I (Adam) like horror movies, but there is one in particular I will never watch again. No matter what you say, or how you try to convince me, I promise you that the words “They’re Heeeere” will never pass through my ear canals again, nor will the sight of a static-filled television screen be in in the presence of my violated pupils. I couldn’t sleep for a month after watching Poltergeist, and now anytime there is a thunder storm, I can’t experience it without counting the seconds between lightning strikes and remembering that terrorizing scene. Granted, I was eight when I saw it in the theater for the first time, but that film has scarred me for the rest of my life. Ryan saw it as an adult and claims that it is a horror/comedy, so he can go ahead, watch it, and laugh as much as he wants—so long as I am out of the house, because there is absolutely nothing funny about a creepy clown hiding under your bed and attacking you when you’re all alone in your room in the middle of the night. “Comedy” isn’t the first word that comes to mind when I think of that. Every Halloween we like to make fun treats and watch scary movies… just not that one. Since the holiday falls on a Monday this year, people will be celebrating all weekend long, and we came up with a simple and delicious snack for the festivities: pumpkin cranberry crisps that are easy to make and so addicting, they are frightening!

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pumpkin pancakes

time for breakfast!

A year ago, we posted a recipe for a pumpkin pie brûlée with a gingersnap crust. It is perfectly spiced, and the crispy caramelized top rests on a bed of ultra creamy classic pumpkin pie filling. We make it for Thanksgiving every year, and it’s always a hit. Which raises an important question: how did we not think of turning it into pancakes until now? We love pumpkin pie and love pancakes, so of course we had to combine the two! After some crucial pancake testing, and with the consultation of our pumpkin-loving kitty, Sylvia, it was unanimous: we hit the pumpkin jackpot.

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