Delicious Reads Fall Favs!

While I know you're all cozied up with some Favorite Fall Books, I'm dying to share some of my other Fall Favs! Is anyone else obsessed with all-things-fall??

Fancy Polish!

(picture source)

OPI is my favorite brand of nail polish because it stays on the longest (excluding Schelac type) and OPI has so many amazing colors! I switch up the polish on my fingers every week so I need a good selection to choose from. You can find OPI's FALL AND WINTER SELECTION HERE. 

Desserts that scream GET IN MY BELLY!

Recently I had a fall bake-off with one of my friends from all the mouth-watering fall food on Pinterest. We had a competition and the judges couldn't decide between these two recipes. Either one would make a great addition to a holiday bash or
 Thanksgiving Dinner!

 (Recipe Source- Lil Luna)

Ingredients

• 1 cup Flour
• 1/2 cup Butter (softened)
• 1/2 cup plus 1/4 cup Pecans, chopped
• 8 oz. Cream cheese, softened
• 1 cup Powdered sugar
• 3 cups Whipped topping, divided
• 2 1/2 cups Milk
• 3 sm pkgs. White chocolate instant pudding mix
• 1 - 15 oz can Pumpkin puree
• 1 tsp. Pumpkin spice

Instructions

1. Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9x9 OR 9x13 pan. Bake for 15 minutes at 350 degrees, then remove and let cool.
2. Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.
3. Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.
4. Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
5. Let chill for 3 hours or until set.

(Recipe Source- Modern Parents Messy Kids)

Ingredients

• 1 1/2 cups crushed gingersnaps cookies or graham crackers
• 1 tablespoon white sugar
• 1/4 cup melted butter
• 1 cup pumpkin puree
• 1 cup sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 – 4 cups melted vanilla ice cream
• 2 cups frozen whipped topping thawed

Instructions

1. Combine 1 1/2 cups gingersnaps and 1 tablespoon sugar and stir in melted butter.
2. Press mixture into a 9 inch pie plate. Bake for 15 minutes at 300 degrees and allow to cool. Freeze for an hour.
3. Combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir and fold in whipped topping.
4. Take out crust from freezer and spread ice cream in an even layer in bottom (the amount of ice cream depends on how deep your dish is). Pour pumpkin mixture over ice cream.
5. Freeze at least 2 hours before serving.
6. Top with whipped topping and gingersnap cookies for a pretty presentation.

If you want to see other recipes I love and what else I'm pinning, you can 

FIND MY PINTEREST HERE

Fall Candles!

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I've been obsessing over is this Limited Edition Pumpkin Candle. You guys… the flavor is to die for . . . Pumpkin Pecan Waffles!? Everyone who comes into your house will 1) think you baked something amazingly delicious to share  2) immediately ask how they 
can get their own. 

The Pumpkin Pecan Waffle Candle can be ordered from Bath and Body Works. 

And they have a whole line-up of Delicious HOLIDAY Candles and Candle Holders too!

Pumpkin Spice OREOS!

Yeah… you heard me right. OREO's came out with a PUMPKIN SPICE flavor! They are a limited edition and everything you could want packed into a fall Oreo. Get 'em fast! You will not be disappointed! I found these at my local Target.

Fall-ish Mugs for Delicious Beverages!

When I go on vacation I don't need a gift shop for my souvenir. I am a wee bit obsessed with mugs… so I've acquired quite a selection over the years. I'm all about creating a mood in my house and having the perfect mug with a delicious beverage is essential!

My new favorite mug comes from IKEA. It's nice and big to hold all my tea and hot chocolate and the best part, it's SO affordable at only $3.99!
 I'm thinking about Christmas gifts...

Lastly, who isn't obsessed with SCARVES when the cold weather kicks in and causes you to shiver?

Right now I'm crushing big time on this oh so COZY and large plaid blanket scarf. This gorgeous over-sized scarf can be tied several different ways to complete your fall/winter look and always makes me feel relaxed and ready for the day.

Find this and more scarves HERE

Well I hope you enjoyed this little sneak-peek into some of my favorite fall things. What about you? What do you love for fall??

We are getting really really exited over here for our first ever Delicious Reads Retreat that kicks off in Park City on Friday!! Stay tuned for pictures from our epic shin-dig! Author Teri Harman is coming to discuss her book Black Moon and we will also be selecting the whole 2015 Book Line up!! 

See ya next time! 

Your Writerly Ranter,

Brooke

Autumn Pear Dumplings with Cream Cheese Filling

Credit: Photography by McKenzie

Looking for a great fall dessert recipe to pair with your main dish? We decided to try something new at our book club meeting this month for our book, The Haunting of Hill House by Shirley Jackson. Instead of the pumpkin and apple treats we normally see this fall, how about something beautiful and delish with PEARS?

Autumn Pear Dumplings with Cream Cheese Filling
(adapted from Menu Musings)

6 Bosc Pears
1 8oz package of cream cheese
1/4 cup powdered sugar
2 boxes of roll out pie crust or make your own
1 egg white plus Tbsp water to brush over crust

Pie crust (for double crust pie)
(from The Food Nanny - she is amazing!)
2 1/2 cups flour
1 tsp salt
3/4 cup shortening
1/4 cup (1/2 stick) chilled butter, cut in small pieces
4-6 Tbsp ice-cold water

Stir together the flour and salt. Cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle with ice water and stir with fork to moisten the dough. Gather into a ball and roll out.

Assemble the ingredients. Mix together the cream cheese and powdered sugar. Set aside.

Peel the pears without removing the stem.

Remove the core of the pear. A melon baller works perfectly.

Cut off the bottom of the pear so that it will sit flat.

Add the cream cheese filling.

Cut the crust into a circle around the pear (using a bowl or small plate works well).

Wrap the crust around the pear. Use the egg wash (egg white plus a Tbsp water) to get it to stick together.

Cut leaves out of the scraps of pie crust.

Place the leaves on the top, near the stem, using the egg wash to glue them on.

Brush the entire outside with the egg wash and sprinkle with decorating sugar.

Place dumplings in an 8 1/2 by 11" glass pan. Cover the stems with foil to prevent burning. Cook at 400 degrees for 40 minutes, covering the top loosely with foil the last ten minutes. 

Credit: Photography by McKenzie

Place on a serving dish. Serve warm as is or make a few (preferably ALL) toppings below to add flavor and beauty to your yummy masterpiece. (Thank you, McKenzie, for taking these photos of the finished product!)

Praline Sauce
4 Tbsp butter
3/4 cup brown sugar
1/2 cup canned evaporated milk
1/2 tsp vanilla

Combine butter and brown sugar over medium heat. Add milk and vanilla and boil for about 10 minutes. Let cool.


Berry Sauce
2 cups mixed berries
1/2 cup sugar

Cook over medium heat until bubbly. Remove from heat and let sit until ready to serve.


Sugared Walnuts
1/2 cup sugar
2 cups chopped walnuts

Melt sugar in fry pan until liquid (but not too brown). Add walnuts and stir. Remove from heat and pour onto parchment paper or foil until hardened.

Bon Appetit!

Xoxo,

Robin