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!
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.
Thanksgiving is less than two weeks away, and there are some important pie-decisions to be made. For us pumpkin pie traditionalists, overly-complicated recipes using fancy ingredients are fine, but sometimes you just want the familiar and classic version. This ultra-creamy and smooth pie is just that: spiced with cinnamon, nutmeg, dark brown sugar, ginger, and allspice, this dessert has a dreamy, custard-like texture and genuine pumpkin flavor. If you have never made a pie before, this should be your first, as it could not be easier to make. All the filling ingredients are simply mixed in one bowl, you pour it in the pan, and bake it. This year we tried something a little different and are excited to share our discovery that keeps the spirit of the original, while adding a little extra… flare!
Fall is our cat’s favorite time of year. As the weather starts to cool, she likes being indoors with us, watching the leaves change colors, listening to the soothing sounds of an occasional southern California rain (when we are lucky), and enjoying the cozy, fragrant aromas of freshly baked pies and hot apple cider. But most of all… Sylvia is obsessed with pumpkin! We gave it to her as a kitten, and now she loves it so much that we have to be careful saying the word around her. We’ll have to figure out something soon, because now she’s starting to catch on when we spell out P-U-M-P-K-I-N. This dessert—which features her favorite ingredient—caught our attention three years ago while it was circulating the internet with its extraordinary photo and dreamy title, and there is no excuse why we haven’t made it until now, especially with a name that is so appealing and fun to announce: pumpkin whoopie pies with maple marshmallow cream.