Strawberry Creamsicles

Summer is almost over; Labor Day is right around the corner, and hopefully cooler temperatures are soon to follow. That is not the case right now, though! It is late August in Texas and we are all about ready to sleep in our freezers. Every time I walk in from outside, I literally say a little prayer thanking God for air conditioner; I can’t imagine how miserable we would be without it!

Now, as hot as it is, summer brings lots of fun things like swimming, lake trips, beach trips, and of course delicious summer produce like berries! Selah, my youngest daughter could eat her weight in blueberries, blackberries, raspberries, and strawberries, but Zemirah, my oldest, is a bit more picky when it comes to fruit. She doesn’t really like blackberries or raspberries because of the seeds, only likes the perfectly firm yet sweet blueberries (such a pain trying to find those illusive berries in the container), and loves strawberries…dipped in honey. In general Zemirah is less of a picky eater than Selah – not so when it comes to berries! But what is a mom to do in the summer when the store has wonderful sales on berries?! I have to get them! Oftentimes I use berries in smoothies, but when I got a giant bag of frozen strawberries (for a super steal!) I decided to do something a little different with them.

While we do love to eat nice cream or drink chocolate milkshakes for a summer treat, something portable is always a nice option. When Selah started refusing bottles at 10 months old, I started making her breastmilk popsicles to have while I was away at work. Because of that I had these popsicle molds and I thought blending up a creamy strawberry popsicle would be a hit for the girls. Check out these pictures to see just how much they enjoyed them! They were a perfect treat for us all (mom, too) after playing outside in the sprinkler one hot summer morning. These are so easy, full of only real ingredients, creamy, sweet, and I bet your kids will love them as much as mine did!

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• Servings: 8
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Ingredients

• 1 cup of fresh strawberries (stems removed), or thawed from frozen
• 1.25 cups of full fat coconut milk
• 1 tsp of maple syrup
• Squeeze of fresh lemon juice

Directions

1. Combine all ingredients in a blender or food processor
2. Blend until smooth
3. Pour into popsicle mold or small freezer-safe cups
4. Insert popsicle sticks or small spoons or straws if you’re using a cup
5. Freeze until solid – at least 3 hours
6. Run a little warm water over the molds to easily remove popsicles
7. Store leftover popsicles in freezer for a month.

These little frozen treats are so deliciously strawberry flavored, sweet, and so creamy thanks to the coconut milk, and they are so refreshing to have on a hot day. If your kids are crazy about strawberries, they will love these! If popsicles aren’t your thing, but you’re not trying to sweat with the oven on, check out some of my other no-bake treats like Date Cake, Cookie Dough Bites, or my coconut milk based Cheesecake; all of these desserts will satisfy your sweet tooth while keeping you cool! It may be hot, but soak up these last few weeks of summer, get some sun…and enjoy your Pinch of Crazy!

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Cookie Dough Bites

The kids are in bed, the kitchen is clean, there’s a new episode of your current dramedy on Hulu; you sit down and snuggle up on the couch and realize… you’re missing a sweet snack! If you don’t have anything readily available, baking may be your next best option, but who wants to do that when it’s already past 9, you’re exhausted, and you just want to relax? Not to mention it is summer time and the oven is only used in emergencies: AKA dinner for hungry children, not mama’s cravings.

This was the exact situation that drove me into the kitchen to whip up something quickly that I was hoping would resemble cookie dough bites. These little bites checked all the late night craving boxes: peanut buttery richness with bites of dark chocolate, enhanced by a touch of salt, and all sweetened with golden maple syrup. The cherry on top is that this took me about three minutes to make, and it was vegan and refined sugar free! With a swap of maple syrup for this monk fruit syrup, this recipe is also keto friendly, and swapping the peanut butter for unsweetened almond butter makes it paleo friendly, too. There is a simple dessert out there for everyone!

I loved these little cookie dough bites so much that I made another batch just a couple of days later, and knew that this simple recipe (if you could even call it that) was something to share here! If you’ve got a sweet tooth, but life is a Pinch of Crazy and you can’t find time to bake, I got your back! Read on for this dangerously simple recipe.

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• Servings: 8 cookie dough bites
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Ingredients

• 4 tbsp of unsweetened peanut butter
• 2 tbsp of coconut flour
• 2 tsp of maple syrup
• 1/4 tsp of salt
• Dark chocolate chips to taste (“The limit does not exist!”)

Directions

1. Combine all ingredients in a small bowl
2. Roll dough into bite sized balls
3. Eat as is or refrigerate for 20-30 minutes for a firmer texture
4. Store any leftovers (pssh) covered in fridge.

And that’s all, folks! Your late night cravings cured without breaking a sweat, and it’s just the perfect amount to share with your special someone. For some other no bake treats check out my Date Cake, Peanut Butter Cups, Cheesecake, or Fudge. Treat yourself, stay cool…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, I get a small commission at no extra cost to you. Thank you for supporting A Pinch of Crazy!

Instant Pot Mushroom Pot Roast

It is getting seriously hot out here in Dallas, Texas! We blew up the little pool and hooked the splash pad up to the sprinkler this week for some outdoor summer fun, and nice cream and no bake treats are on repeat in the kitchen lately. But what about dinner? Turning on the oven just turns our little house into an oven! We can’t have chicken salad or sandwiches every night, right? This is when the Instant Pot saves the day! Well, this and when I forget to defrost the meat, of course.

Anyways, when it’s too hot to turn the oven on, the Instant Pot or the slow cooker is a great option! I have plenty of slow cooker recipes on the blog, but this is only my second Instant Pot recipe. Like most trends, I was late to the game (literally just set up my iPhone 7… only about five generations behind), but now that I’m on the Instant Pot bandwagon, I may never get off!

Now I am a fan of all pot roasts because I’m a big red meat lover, and anything that is flavorful and cut-with-a-fork tender is alright in my book. This pot roast, though, is extra special because it is covered in mushrooms and onions, which are beautifully caramelized by the end of the cook time, and is cooked in red wine which compliments the richness of the meat so perfectly. So if you want shreddably (pretty sure it’s a word) tender pot roast that took a wine bath then got dressed in meaty mushrooms and sweet onions, keep reading for the recipe!

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• Servings: 6-8
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Ingredients

• 2-3 pound chuck roast
• 2 tbsp of olive oil
• One yellow onion, chopped
• 1 cup of sliced white or baby Bella mushrooms
• 3 cloves of garlic, chopped
• 2 tsp of salt
• 1 tsp of dried thyme
• 1 tsp of black pepper
• 1/2 cup of dry red wine (I used Cabernet Sauvignon, but Merlot would be good, too)
• 1/4 cup of water

Directions

1. Turn the Instant Pot to “sauté”
2. Add olive oil when the IP is hot
3. Sauté onions and mushrooms for about 3 minutes, until tender, then add garlic, stirring for about 1 minute.
4. Season the pot roast with salt, pepper, and thyme.
5. With the IP still on “sauté” mode, push the mushroom mixture aside and sear the roast for about 2-3 minutes per side.
6. Next pour in the wine, and allow it to cook (still on “sauté”) for about one minute.
7. Turn off “sauté” mode, add the water, cover, and put the IP on “pressure cook” mode.
8. Cook for 20 minutes per pound, and allow a 20 minute natural pressure release.
9. Shred and serve covered with mushrooms and onions.

You can serve this fantastic pot roast as is, but it is delicious with mashed potatoes and carrots on the side. A classic! This recipe, although simple, really takes classic pot roast and intensifies the flavors, making it like a whole new dish; I hope you give it a try! Check out my other Instant Pot recipe here, and plenty of slow cooker recipes here, here, and here. Keep the oven off, beat the heat…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Honey Cranberry Sauce

We are a mere three days away from arguably food’s biggest holiday, and I’m day dreaming about my turkey swimming in gravy, and don’t forget the sweet and tart cranberry sauce that compliments it so well! To be honest, I used to not really be a fan of cranberry sauce, but in recent years discovered how delicious it can be! I guess I tend to enjoy my berries fresh and not gelatinous. *shoulder shrug*

This year, I won’t be cooking for Thanksgiving (big benefit of living near your family), but in years past have cooked Thanksgiving meals for hungry marines, and have always served fresh cranberry sauce! It really cuts through the saltiness of your turkey, the fattiness of the skin/juices, and adds a tart, refreshing compliment to the meat. It’s also great on leftover turkey sandwiches! The best part is, it’s so easy to make that it barely constitutes a recipe!

No matter how small your Thanksgiving celebration may be this year (year of the dumpster fire 2020), some Honey Cranberry Sauce will be a welcome addition at the table.

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• Servings: 8-12
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Ingredients

• 12 ounces (1 bag) of fresh cranberries
• 3-4 tsp of raw honey
• Squeeze of fresh orange juice (about 2 tbsp)
• Salt and pepper to taste
• 4 cups of water

Directions

1. Bring water to a boil in a medium pot
2. Add cranberries
3. Boil until soft and skins are bursting
4. Strain out water and return to pot
5. Add honey, orange juice, and salt and pepper
6. Stir to combine while slightly mashing the cranberries
7. Serve warm, room temperature, or cold – it’s good all ways!
8. Store leftovers covered in the fridge. Spread leftover sauce on toast and top with leftover turkey for a delicious leftover sandwich.

And that’s all, folks! It really is that easy, and in my opinion, better than the canned stuff. If you are having a smaller feast this year, try my Roasted Chicken with Carrots. That is what I used to test out this cranberry sauce with and it was fantastic! For a bigger feast, check out my Ghee, Garlic, and Herb Turkey with Gravy for a traditional turkey with a buttery, citrus-y twist.

For more Thanksgiving feast ideas, including sides, drinks, desserts, and appetizers, check out A Cornucopia of Ideas, where I’ve compiled a list of recipes for a delicious, healthier Thanksgiving dinner.

Happy Thanksgiving, everyone! Whatever you are doing during this strange holiday season, be safe, be kind, love on your people – even from afar if you must…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, it is of no cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Green Pancakes

It was Halloween morning and my second attempt at my Green Pancakes. The first attempt did not go well, but I thought I would try again (with a touch more almond flour) because green goblin pancakes sure would be fun for Halloween breakfast! As if the excitement of dressing up like a unicorn (cute Halloween pics below) and wearing sparkly makeup wasn’t enough to send shrieks through the house, let’s add some syrup!

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In my recently posted waffle recipe, I admitted to my morning hanger problem… oops. So like those waffles, this batter is made in a blender just to simplify everything and get some food in my, uh… I mean my kids… belly faster.

Speaking of kids, these pancakes are perfect for all the kiddos in your family, even your baby! These are perfect if you are doing baby led feeding. My seven-month-old absolutely loved them, and because breastfed babies iron stores are depleted around six months, I was glad to give her something so high in iron. Thanks, spinach!

Now I know you might be thinking ‘spinach pancakes sound like my kid’s personal torture’, but don’t worry: they won’t even be able to tell there is spinach in them. Now, I don’t recommend lying to your kids by trying to hide the fact that there is spinach, but this is just spinach dressed up, so to speak. The spinach has such a mild flavor, gives the pancakes their fun green color, but they taste just like a bananas!

So what do we do for toppings? Arguably the most important part of a pancake breakfast, don’t skimp on the toppings. Because these taste so strongly of banana, peanut butter and/or chocolate chips are delicious options, chopped walnuts would be great, and you can’t go wrong with a hefty glug of maple syrup.

Whether you really deck these out with toppings, keep it classic, serve them up for a holiday breakfast (perfect for Christmas, St Patrick’s Day, or Halloween) or just a fun Saturday morning surprise, these Green Pancakes are sure to please!

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• Servings: 16-20 mini pancakes
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Ingredients

• 4 small, ripe bananas – the more freckled, the better
• 2 eggs
• 2 cups of almond flour
• 1 tsp of baking powder
• 1 cup of loosely packed spinach
• 1/2 tsp of cinnamon
• Desired oil for coating skillet (I used coconut)

Directions

1. Heat large pan (I used my cast iron) over medium-low heat and coat generously with oil
2. Blend all ingredients in blender or food processor until smooth
3. Pour small rounds on pre-heated skillet
4. Once bubbles around the edges have formed and popped, flip pancakes over (these are quite delicate so be gentle)
5. After about two minutes on the other side, take off pan
6. Serve pancakes warm with desired toppings

For more breakfast recipes with leafy greens, check out my Berries and Greens Smoothie, Turkey Sausage Breakfast Bake, or Whole30 Breakfast Hash. For a heartier, less green (actually not green at all hehe) pancake, check out my Flax and Oat Pancakes. Have a little fun with breakfast, don’t skip the most important meal of the day…and enjoy your Pinch of Crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Chocolate Nut Clusters

Hello! It’s Molly; it’s been a while, but I’m still here! I’m currently sitting here looking at pumpkin decor, smelling fall-scented candles, and really wishing I had a warm slice of pumpkin bread. It’s starting to *kind of* cool down, fall decorations are coming out, and the holiday season is in sight. All of this can only mean one thing: aside from eating all the goodies, of course, it’s time to bake the goodies! However, if you’re like me, you still get a little sweaty turning the oven on; I’m also still slightly sleep deprived from having my second baby only five months ago, so any extra energy I have is usually devoted to tidying up. I would love to be able to bake more, but right now most dessert recipes are a little too time intensive for me. So what’s a sweaty, tired mama to do when Fall comes a-knocking asking for goodies? Make this recipe! It is super simple, delicious, sweet, crunchy, and salty; these two ingredient Chocolate Nut Clusters satisfied my third trimester cravings, and are the perfect go-to in this busy season if you’re craving a treat but short on time. Hope you enjoy!

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• Servings: 12
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Ingredients

• 6 ounces of dark chocolate, chopped
• 1/3 cup of nuts of your choice, chopped (I used pecans and almonds)
• Flaky sea salt (optional)

Directions

1. Toast nuts for about 2 minutes on a dry skillet on medium heat, just until aromatic. Set aside
2. Melt chocolate in a microwave safe bowl, stirring well after 30 second increments.
3. Stir nuts into melted chocolate
4. Drop spoonfuls of chocolate covered nuts on a parchment lined (or my favorite silicone mats)
5. Sprinkle with sea salt, if desired
6. Refrigerate until firm
7. Store covered in the fridge for a week, but they’ll be gone long before that hehe

For more fall goodness, check out my Pumpkin Pecan Muffins, Apple Pie Parfaits, or my No Bake Pumpkin Pie. I hope everyone has been healthy and well during this post-apocalyptic movie of a year we’ve had. You will find plenty of comfort food on this site, and feel free to reach out to chat if needed. Stay healthy, hug your family, eat fall goodies…and enjoy your Pinch of Crazy!

This post contains affiliate links. If you purchase using the links, it is of no extra cost to you; just a small commission for me. Thank you for supporting A Pinch of crazy!

Hash Brown Cups

Wow I can’t believe it is 2020! I haven’t written in so long because Zemirah and I had the flu over the holidays, and I am just now feeling better after a month of the yuckies. Technical term. Anyways, I certainly hope everyone’s new year is off to a great start! Now that I’m finally feeling better, I am turning my attention to the baby’s room because she will be here in about 2.5 months! *insert shocked face* I hope to give you all a few more new recipes before I take an extended break, but as always, follow along on social media (clickable links on the sidebar or at the bottom of this page) to keep up with the fun/craziness!

Okay, so back to the new year. More often than not, the new year comes with resolutions to declutter, eat healthier, get into the gym more, and all that good stuff. (My resolution/word for this year is to “release” AKA stop being a control freak. Oops.)  I want to help people with their eating habits because I truly believe what we put in our bodies is the most important thing for our physical, mental, and emotional health. Breakfast is “the most important meal of the day” yet so often rushed and overlooked. These Hash Brown Cups are the perfect breakfast recipe to make ahead of time, pack up to take to work, or even eat on the road, and you can top them with avocados or veggies for extra nutrients. I think these little breakfast cups (and, of course, coffee!) will get your mornings off to a happy, healthy start!

• Servings: 10
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Ingredients

• 1/2 lb of frozen, shredded hash browns
• 3 tbsp of your favorite cooking oil (such as avocado oil)
• Desired seasonings (I used salt, pepper, and spicy garlic salt)
• 10 eggs
• Desired toppings (greens, avocado slices, tomato slices, cheese, etc.)

Directions

1. Line or grease 10 muffin tins.
2. Pre-heat oven to 350 F
3. Heat oil in a medium skillet over medium-high heat.
4. Cook hash browns until brown and slightly crispy.
5. Season as desired.
6. Press the hash browns down into muffin tins.
7. Crack eggs on top of the hash browns and season as desired.
8. Bake for 20-25 minutes until whites are set, and the yolk is the way you like it.
9. Once cooled, store covered in the fridge, top with desired toppings, and heat to enjoy for an easy, filling breakfast!

For more breakfast recipes you can prep ahead of time, check out my Peanut Butter and Chocolate Overnight Oats, Breakfast Bites, Chocolate Covered Strawberry Chia Pudding, and Fruit and Nut Granola. Let me know what your goals are for 2020 (and if it’s just to make it or stop being a control freak like me, that is a-okay!), and what kinds of foods you want to eat more of this year! Soak up this fresh start, set realistic goals, eat your breakfast…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Marbled Peppermint Bark

I have your new Christmas time addiction: peppermint bark. It’s dangerously simple, nothing is more Christmasy than cool peppermint, and nothing is more luxurious than dark chocolate and white chocolate swirled together in melty, delicious harmony. Now, these are not my usual refined sugar free treats because white chocolate has a lot of sugar, but making a few batches this holiday season won’t hurt! Eating “cheat” foods you enjoy without guilt, to me, makes living a healthy lifestyle honestly enjoyable! I love healthy food, and I love how I feel when I eat intuitively, and sometimes my intuition (especially when pregnant during the holidays) says to eat peppermint bark. No need to feel deprived this holiday season – enjoy your sugary treats if it feels good for your body! I hope this quick and delicious “recipe” (can’t even really call it that) hits the spot and brings holiday cheer!

• Servings: 6-8
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Ingredients

• 8 oz of dark baking chocolate
• 8 oz of white baking chocolate
• 6-8 drops of peppermint essential oil
• 4 candy canes, crushed or roughly chopped

Directions

1. Melt dark chocolate in a microwave-safe bowl; heating for 30 seconds and stirring after each interval.
2. Once melted, add peppermint oil and stir to combine.
3. Spread dark chocolate thinly on a baking sheet lined with a silicone mat or parchment paper.
4. Melt white chocolate in a microwave-safe bowl, stirring after each 30 second interval of heating.
5. Spoon globs (technical term) of white chocolate on top of dark chocolate, then create the “marbling” by running your spoon vertically then horizontally through both layers.
6. Top the bark with crushed candy canes.
7. Chill until solid (5ish hours in the fridge and 2ish hours in the freezer), then break into pieces using a knife. Enjoy the scraps before sharing with your kids 😉
8. Store in the refrigerator.

 

This Marbled Peppermint Bark, along with my Molasses Cookies, have been made every Christmas since my husband and I were married; it’s a sweet (literally and emotionally) holiday tradition. If you are looking for refined sugar free Christmas desserts, please try the cookies linked above, as well as Two Layer Paleo Fudge, and for Christmas sweet drinks, look no further than my Death by Hot Chocolate, Slow Cooker Apple Cider, and Dairy Free Eggnog. Whatever you end up making, I hope it brings some holiday cheer to you and yours! Spend time with your loved ones, indulge this holiday season…and enjoy your Pinch of Crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Maple Dijon Roasted Carrots

How is it already mid-November?! I’m pretty sure it was just New Year’s Day 2019 and now the year is almost over…not to mention, the holidays are right around the corner. The countdown to Thanksgiving 2019 is on, and I have to tell you, as a pregnant woman in my second trimester, I’m pretty  extremely excited! The pregnant appetite is real these days so I’m speculating I’ll down a second plate plus a dessert plate at least. Anyway, you’re not here for my Thanksgiving day dreams, you’re here for the carrots.

These are special enough for a Thanksgiving side, yet simple enough for a weeknight dinner. Roasting the carrots brings out their natural sweetness, which is only enhanced by maple syrup, counteracted by the tartness of Dijon mustard, and a touch of rosemary adds brightness. I struggle to get Zemirah to eat carrots, but she wouldn’t stop taking these right from the bowl while I was photographing them! I certainly hope your family will like these as much as mine did!

• Servings: 6-8
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Ingredients

• 2 lbs of baby carrots, halved lengthwise (large carrots would work, too, but would need to be sliced into quarters)
• 1/2 cup of pure maple syrup
• 2 tbsp of butter (my favorite brand of grass fed butter) or ghee, melted (or substitute with your favorite cooking oil such as coconut or avocado)
• 1 tbsp of Dijon mustard
• 2 tsp of dried rosemary
• 1 tsp of kosher salt

Directions

1. Preheat oven to 425 F
2. Lay carrots flat on a parchment or silicone mat lined baking sheet
3. In a microwave safe bowl, melt your butter or ghee (if using a liquid at room temp oil, ignore this step)
4. Combine butter, syrup, mustard, rosemary, and salt
5. Pour mixture over carrots and stir to ensure all carrots are covered
6. Roast for 50-60 minutes, stirring halfway through, until fork tender
7. Store leftovers covered in fridge for a week to 10 days

 

Easy peasy and delicious! The carrots in my Roasted Chicken with Carrots are also amazing, and for more vegetable side dishes check out my Crispy Brussels Sprouts, Sweet and Sour Broccoli, ABC Brussels Sprouts, plus plenty of potato recipes. I hope this simple recipe inspires you for your Thanksgiving sides, or even as a way to make a weeknight dinner a little fancier – and it never hurts to cover your kids’ vegetables in syrup and butter 😛 Eat your vegetables, like them, too…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!

Pumpkin Pecan Muffins

How does time keep escaping me? I blinked and October is almost over! Halloween is a mere 9 days away, and I still haven’t hemmed Zemirah’s Elsa costume, nor have I blogged in over two weeks. Two weeks with no new recipes is officially my longest, albeit accidental, break from my blog. In case you missed it on my social media (click the links at the bottom of this post to follow me on Instagram, Pinterest, and Facebook), we are expecting Baby Mills #2 in April! I’m currently four months along, Baby is the size of a large avocado, and giving me sweet little jabs every now and then. After our miscarriage in July, we’ve been concerned with Baby’s health, but so far everything is looking perfect!

Little baby bump when I was 12 weeks along.

Obviously pregnancy along with being the mom of a rambunctious toddler has kept me occupied, in a true Pinch of Crazy way. *insert crazy heart eyes here* Bear with me over these next months; I promise I’ll blog whenever I get the chance! For now, continue relishing your crisply cool fall days while enjoying these delicious, not-too-sweet, healthy Pumpkin Pecan Muffins. Nothing like a homemade pumpkin treat to welcome fall in!

• Servings: 12
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Ingredients

• 1.5 cups of almond flour
• 1 tsp of ground cinnamon
• 1/2 tsp of ground allspice
• 1/2 tsp of baking powder
• 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/3 cup of pumpkin puree (not pumpkin pie filling!)
• 1/3 cup of coconut oil, melted (here is my favorite brand)
• 1 egg
• 1/4 cup of pure maple syrup
• 1/2 cup of roughly chopped pecans (or buy pecan pieces)

Directions

1. Preheat oven to 350 F.
2. Line a standard muffin tin with 12 liners. (or use these reusable silicone liners)
3. In a medium sized mixing bowl, combine first 6 ingredients (almond flour through nutmeg).
4. Create a well in your dry ingredients and add the next 4 ingredients (pumpkin through syrup), stirring until just combined.
5. Fold in your chopped pecans.
6. Fill each liner about 3/4 of the way full.
7. Bake in preheated oven for 20-25 minutes, until the top bounces back when touched and a toothpick inserted comes out clean.
8. Serve warm or room temperature with butter and a drizzle of honey (optional but sooo delicious!)

I love this season of pumpkin treats! For more pumpkin recipes, check out my Pumpkin Bread with Crumb Topping, Pumpkin Spice Cake, No Bake Pumpkin Pie, and Pumpkin Pie Coffee Creamer. If you’re searching for more a savory fall recipe, you would probably like my Spaghetti Squash Alfredo with Lemon Butter Shrimp, Creamy Tomato Basil Soup, or my Two Bean Turkey Chili. Whatever you end up cooking/baking, I hope it warms your bellies and your hearts! Bask in these gorgeous fall days, nap in the afternoon sunshine, crunch some fallen leaves beneath your feet…and enjoy your pinch of crazy!

This post contains affiliate links; if you purchase using the links, it is of no extra cost to you, just a small commission for me. Thank you for supporting A Pinch of Crazy!