Fall Can't Get Here Soon Enough: Whipped Cinnamon Pumpkin Butter

I saw the photo, it looked so enticing. Reading the recipe, I knew this is a winner. I must do this up. I can pretend it's for the grandkids. Gramma likes to make them pancakes, so I say, or pumpkin waffles. They love those. Are you following my rationale? Good. Here's the photo of this evil delight. Trust me, I won't be piping it into a pretty glass.

You really want to make this, don't you? You're dieting, it's too rich, I say to myself, but then the above rationale takes over. Damn, here's the recipe:
2 sticks (8 oz.) butter, at room temperature
1 teaspoon cinnamon
1/4 teaspoon nutmeg
pinch salt
1/4 cup+2 Tablespoons pumpkin puree (if home made, makes sure it's drained well)
1/4 cup honey
1 teaspoon vanilla
Beat butter until fluffy. Add the cinnamon and 1 Tablespoon of pumpkin puree. Beat until well combined. Continue beating and add the pumpkin puree, honey and vanilla. Beat until thick and fluffy. Store in the refrigerator and use at room temperature.
You'll find yourself putting it on pancakes, biscuits, waffles, toast and God only knows what else.

It Feels Like Fall

 Leaves are falling from my ash tree. It's always early, but not this early. It is chilly today. I'm not freaking out because the forecast for the rest of the week is hot, screaming hot. Still, this feels like a soup-for-supper day. I love to make goulash but it's usually not moist enough for the hubster. He loves "moist" food. So here's a soup version of goulash that suits his fancy. It looks fantastic, too.

 

Beef and Tomato Macaroni Soup

Yield: About 5 servings

Ingredients

• 1 lb lean ground beef
• 2 Tbsp olive oil
• 1 1/4 cups chopped yellow onion (1 small)
• 1 cup chopped carrots (2 medium)
• 2 cloves garlic, minced
• Salt and freshly ground black pepper
• 3 cups low-sodium beef broth
• 2 (8 oz) cans tomato sauce
• 1 1/2 (14.5 oz) cans petite diced tomatoes or fresh chopped grape tomatoes
• 1 Tbsp Worcestershire sauce
• 1 Tbsp chopped fresh marjoram (or 1 tsp dried)
• 2 tsp chopped fresh thyme (or 3/4 tsp dried)
• 2 bay leaves
• 1 1/4 cups (5.6 oz) dry small elbow pasta
• 1 1/2 cups frozen corn (optional)
• Fresh chopped parsley and finely grated parmesan cheese, for serving

Directions

• Heat 1 Tbsp olive oil in a large pot over medium-high heat. Add onions and carrots and saute 3 minutes then add garlic and saute 1 minute longer. Pour mixture onto a plate.
• Heat remaining 1 Tbsp olive oil in pot over medium-high heat, add beef, season with salt and pepper and cook until browned. Drain fat from beef.
• Return sauteed veggies to pot along with beef broth, tomato sauce, tomatoes, Worcestershire, marjoram, thyme, bay leaves and season with salt and pepper to taste. Bring to a boil. Add in pasta, cover and reduce heat to medium,. Boil stirring occasionally, until pasta has cooked through, about 15 - 20 minutes. If adding corn, stir in corn during last 3 minutes of cooking.
• Remove bay leaves, serve warm garnished with fresh parsley and parmesan cheese if desired.