I have to warn you, this pumpkin pie martini tastes even better than it sounds.
There is something so gorgeous about a dessert in glass. A tasty liquid form of a traditional sweet treat. It’s an elegant way to have your dessert, isn’t it? This pumpkin pie martini looks as good as it tastes. Actually, I’m lying–it tastes waaaaay better.
I love that you can pre-make this recipe the night before you entertain (I made and stored it in my mason jar cocktail shaker in the fridge). When it’s time to serve, simply shake it up and decide between full sized martini glasses or, my personal favorite, these mini martini glasses.
Serve these to your best friends and make them happy. I recently served these at a Thanksgiving pie party and they were a huge hit!
Hostess Tip: You could serve these during cocktail hour, or as a dessert course.
Whenever, however you serve these… there will be smiles all around. And that makes my hostess-heart happy.
Pumpkin Pie Martini
2 ounces whipped cream vodka
3 tablespoons pumpkin puree
3 tablespoons simple syrup
1/4 tsp vanilla extract
1 dash ground cinnamon
1 dash ground nutmeg
1 tablespoon heavy cream, more if you would like it thinner
Cinnamon stick for garnish
Combine all ingredients in a shaker and mix well. Serve immediately or refrigerate until ready to serve. Strain into shot or standard martini glasses. Garnish with a cinnamon stick.
It happened. I had leftover pumpkins from Halloween and decided I would make soup out of them. I’m not sure why I was intimidated, it was super easy — yay for firsts!
What I loved about this soup is that it had a great texture to it. I could taste the veggies and they still had some bite. I like my soup with some bit and pieces of love still in it.
This soup would make an amazing course at your Thanksgiving dinner. You could even make it up early in the week and it will be fine in the fridge until Thanksgiving. Double “yay” for getting things done ahead!
This time of year is great for testing new recipes. And with Thanksgiving being next week, you will likely have hungry guinea pigs to test your new creations on. My favorite part of Thanksgiving dishes has to be the herbs. Herb-a-licous flavors make me happy.
I recently made these soup dipper pastry squares that are full of those herb flavors I love. They were so simple to make using only Pepperidge Farm Puff Pastry Sheets, olive oil and herbs!
You know what gets me excited? A dessert that appears to be a lot of fuss but in fact is super simple to make. Time is precious (especially during the holiday season) and complicated recipes just aren’t my thing. These Oreo Cookie Balls took about 15 minutes to make and they taste amazing.
Hostess Tip: Make these balls well in advance of your party and keep them in the freezer until the day of your party. Pull them out and let them come to room temperature before serving.
It must be something in the air this time of year, but I’m obsessed with pumpkin recipes. Pumpkin is such a versatile ingredient – it’s great in everything from muffins, to soup, to the time-treasured pumpkin pie. I have recently discovered a new way to serve pumpkin that can double as both a snack and dessert. This pumpkin parfait recipe is more of a dessert but you can easily replace the oatmeal cookies with granola for a healthier option if you want to justify having it for breakfast. Or, you can be like me and just eat it for breakfast anyway. True story.
Hostess Tip: Make these up to a day ahead of time and store in the refrigerator. Right before serving, top with whipped topping.
Fall is well underway and the season always tends to bring a bounty of apples. If you’re looking for new ways to serve these delicious fall fruits, consider incorporating them into your next appetizer. This recipe for Apple and Brie Crostini will intrigue adult guests and satisfy even the pickiest of eaters. It’s a true crowd pleaser and tastes like it took a lot more effort than it actually requires (a bonus!).