Pumpkin Cream Cold Brew at Home

There are pumpkin lovers this time of year and then there are those who don't feel the love like some of us.

 As pumpkin month continues on my blog, I found myself visiting my favorite coffee house to find signs posted saying they are out of stock of several items. Sadly, pumpkin for our coffee is one of them. So I set off to find a way to make my pumpkin cream cold brew at home and tested it out today to rave reviews!  

Here's an easy recipe with simple ingredients you may have on hand.  

Ingredients needed: 1 cup Half & Half, 4 cuos store bought cold brew, 3/4 maple syrup, 1 tablespoon pumpkin puree, and 1/2 teaspoon pumpkin pie spice.

Divide the cold brew into 4 glasses. Pour the half and half, maple syrup, pumpkin puree and pumpkin spice into a mason jar and cover with a lid.  Shake vigorously until the half and half forms a cream 0r you can use a frother in a bowl if you have one to make it creamy.  Pour carefully divided into each glass filled with ice, serve and enjoy!

Happy Weekend!

Pumpkin Month Continues

~Pumpkin Stuffed Shells~

Years ago, my wonderful mother in law made a recipe for us that a friend had made for her.When she told me it involved pumpkin and ricotta I had my doubts. It immediately became a favorite of mine and I look forward to making it every Fall. It's an easy dinner and the pumpkin offers impressive nutrients to your diet. Did you know its high in potassium, magnesium, iron, vitamins C and E, fiber and protein and packed with a flavorful punch. Here are the simple ingredients. 

12 jumbo pasta shells boiled and drained

1 1/4 cup ricotta cheese

3/4 cup pumpkin puree

1/2 teaspoon garlic powder

1/2 cup grated parmesan cheese

1/2 teaspoon salt

1/2 teaspoon pepper

Jar of your favorite marinara sauce

A little tip of mine before we begin. Boil and drain the jumbo shells the day before, drain and place on a baking sheet, cover with foil and keep in fridge until ready to use the next day. I find this to be a real time saver and the cooled shells are easy to work with. 

Onto assembly....

In a medium bowl, stir together the ricotta, pumpkin puree, garlic power, and all but 1 tablespoon of parmesan cheese. Spread pasta sauce in the bottom of a basking dish. Fill each shell with the ricotta mixture and place in single layer in baking dish. Cover the shells lightly with remaining marinara and sprinkle remaining parmesan cheese. Cover with foil and bake in preheated 350 degree oven for 30 minutes. After 30 minutes, remove the foil and continue baking another 15 minutes.  

Serve with sliced Italian bread and a salad. I promise even the pumpkin doubters in your home will like this dish.