World's Best Rib Rub for #handcraftededibles

My friend Cam, of Culinary Adventures with Camilla, has come up with another great idea.  She has invited us to join her for the 12 weeks of Christmas in which we will share handcrafted edible gifts for giving to those we love and appreciate this Holiday Season.   Over the course of the next twelve weeks, we'll be sharing recipes from libations (last week's theme) to cookie platters. Hope you'll follow along for inspiration.

This is perfect for many of us who want to give gifts to those we care about but who want and need nothing.  Instead of another bottle of perfume to go with the 4 unopened on their shelf or another tie that will be worn perhaps once when they are going to be seeing you how about a handcrafted edible? Everyone has to eat.  Everyone appreciates homemade.  You save a lot of money that otherwise would be wasted.  I am going to donate the money I save to charity.  I call this a win/win/win proposition.

Even though I was very excited about this idea I missed the kickoff week.  I just got busy and for some reason had forgotten to put it on my calendar.  Before I knew it the time arrived and I had nothing prepared.  I was so disappointed.  The theme last week was Libations and I had wanted to try my hand at Limoncello.  Sigh.....  But don't despair, you can go to Cam's Libation post and it has links to all the offerings. 

This week's theme is Spice Blends and I am sharing with you the World's Best Rib Rub.  Now, I call it Rib Rub because that was our first application for it but I have also used it on other cuts of pork and chicken that are going on the grill.  It is a dry rub that we normally follow with Frank's Famous Barbecue Sauce.  The barbecue sauce is not required but it is, in my humble opinion, the best barbecue sauce around especially when layered over this rub.

The best thing about this recipe is that you probably have all the ingredients in your cupboard right now.  It takes moments to throw together.  Divide it into decorative jars or bags. Tie it up with some ribbon and voila.....one more gift completed.  Pair it up with your homemade canned or favorite store bought barbecue sauce and a barbecue brush and there is not a griller in the world who would not be happy with this gift.  This recipe will provide for 4 small jars for gift giving.

World's Best Rib Rub

1/4 c. ground cumin
1/4 c. chili powder
1/4 c. paprika
Kosher Salt and Ground Fresh Pepper to taste

Place all ingredients in a large jar and shake to combine. Divide into smaller quantities if desired. Print Recipe

Let's take a look at some other sensational spice blends!

• Amy's Cooking Adventures posts her Buffalo Spice Rub
• Sarah of Fantastical Sharing of Recipes blends up her Gingerbread Spice Mix
• Rebekah from Making Miracles shares an Apple Pie Spice Mix
• Culinary Adventures with Camilla offers you a Masala Chai Tea Spice Blend
• Wendy of A Day in the Life on the Farm writes about the Best Rib Rub Recipe
• Lauren at Sew You Think You Can Cook inspires some tasty tacos with her homemade Taco Seasoning
• Terri at Christmas Tree Lane heads to the Mediterranean with her Italian Spice Blend.

Next week, check back for our recipes for special diets; dishes that may be gluten-free, dairy-free, sugar-free, soy-free, or nut-free. Or check out our #handcraftededibles pinterest board.

This post contains affiliate links.  Should you buy a product using this link, your price remains the same but I receive a small stipend to help offset the costs of this blog.

Welcome to #ChoctoberfestwithImperialSugar!!

We are celebrating Choctober this week and it is going to be chock full of giveaways and chocolaty recipes.  I am very excited.  This event is being brought to you by Allison, Jessica and Sharon of the PinterTest Kitchen.  These wonderful ladies did all the hard work the rest of us just got to play with chocolate....How fun is that?!!

We have over 60 participants who will be sharing their favorite chocolate recipes with you each day this week.  We also have 8 spectacular sponsors who not only provided us with great products but are also giving away great gifts that will be raffled off to all of our readers.

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you'll get a chance to win some awesome prizes. What's not to love? Here's what this event is all about! #Choctoberfest would not be possible without our sponsors, starting with our 2015 Gold Sponsor, Imperial Sugar. Imperial Sugar has been a trusted name in family kitchens since 1843. Their sugar products and sweeteners are made from non-GMO cane sugar and ensure consistently delicious results. We'll be using Imperial Sugar whenever we use sugar in our recipes this week, and can't wait to share the sweetness with you! You can find Imperial Sugar on Pinterest, Facebook, Instagram, Twitter, and more. Make sure you visit the recipes section of their website for some sweet inspiration, and you can also find coupons on their website if you want to try out Imperial Sugar yourself.

Imperial Sugar and our other sponsors have banded together to contribute some awesome prizes for our #Choctoberfest giveaway! Entering is simple - just click below to follow us on Pinterest. Here's what you could win:

• Granulated Sugar from Imperial Sugar
• Chocolate Mint Essential Woman Omega Swirl and Chocolate Silk Greens from Barlean's
• Chocolate bars (dark, milk, and white) from Lindt Chocolate
• Hemp seed prize pack (hulled hemp seed, toasted hemp seed, hemp seed oil, and hemp protein powder) from Just Hemp Foods
• Divine Chocolate gift set (15 flavors of chocolate bars!) from Divine Chocolate
• Dark chocolate caramels from Tahana Confections
• Vintage inspired gathering apron from Bless This Mess
• Lulu's Lovepack (6 flavors of chocolate bars!) from Lulu's Chocolate
• Pure Chocolate Lovers Supreme gift box from Pearson Farm

We also have a nonprofit sponsor this year - Rescue Chocolate! They make vegan chocolate treats and donate 100% of their proceeds to animal shelters. Enter now to win the #Choctoberfest prize. Hurry, because we're picking the winner on October 12 at 8:00 AM, so if you don't sign up before then, you'll miss your chance!

a Rafflecopter giveaway

I have a full week of Chocolate recipes to share with you this week.  The first, that I am sharing today, was made for my Granddaughter's first birthday party.  They were a huge hit and I am pleased to share them with you.  I felt very good about serving these at Little Miss Melody's party.  They are chock full zucchini that we all have an over abundance of at this time of year. I found this recipe at Taste of Home and adapted it only slightly.  I hope you enjoy them as much as we did.

I made these chocolate cupcakes chock full of zucchini.

Then I made a cream cheese frosting that I tinted pink for my Little Miss.

Sprinkled them with magic golden fairy dust.

And served them proudly at her party.

Chocolate Zucchini Cupcakes
slightly adapted from Taste of Home

3 sticks unsalted butter
1 1/2 c. sugar
2 eggs
1 t. pure vanilla extract
2 1/2 c. unbleached all purpose flour
3/4 c. baking cocoa
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 c. plain Greek yogurt
2 c, grated zucchini
Your favorite frosting, I used this recipe

Combine the flour, cocoa, baking powder, baking soda ad salt in a small bowl.  Set aside.  In large bowl of stand mixer, cream together butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each.  Add vanilla.  Turn mixer speed to low and add the flour mixture alternately with the yogurt, beating well after each addition.  Stir in the zucchini.  Place muffin cups or spray a 12 cup and 6 cup muffin pans with baking spray.  Divide the batter between the 18 cups and bake in a preheated 350* oven for 20-25 minutes.  Allow to cool completely before frosting.  Print Recipe

 A huge thank you to all of the other blogs participating in #Choctoberfest 2015. Check out their blogs throughout the week for chocolate recipes you won't be able to resist: The PinterTest Kitchen • 2 Cookin' Mamas • A Day in the Life on the Farm • Aloha Flavor • Amy's Cooking Adventures • Angels Homestead • Balancing Motherhood • Bless this Mess • Busy-at-Home • Chocolate Slopes • Coconut & Lime • Colie's Kitchen • Cookaholic Wife • Cooking In Stilettos • Cooking With Libby • Cookistry • CopyKat Recipes • Cravings of a Lunatic • Crumbs in my Mustachio • Culinary Couture • Cupcakes Take The Cake • Deliciously Savvy • Eat It & Say Yum • Fairyburger • Famished Fish, Finicky Shark • Farm Fresh Feasts • Food Hunter's Guide to Cuisine • Full Belly Sisters • Get Off The Couch and Cook • Grumpy's Honeybunch • Hey What's for Dinner Mom? • Honey and Birch • I Can Cook That • Jane's Adventures in Dinner • Jessie Weaver • Life on Food • Life, Love, and Good Food • Majorly Delicious • Moore or Less Cooking Food Blog • Mother Would Know • Or Whatever You Do • Poet in the Pantry • Recipes Food and Cooking • Sassy Southern Yankee • Savory Tart • Seduction in The Kitchen • Serena Lissy • Sumptuous Spoonfuls • Take Two Tapas • That Skinny Chick Can Bake • ThatsSoYummy • The Chonchudo Files • The Crumby Cupcake • The Dinner-Mom • The Saucy Southerner • The Spiced Life • The Spiffy Cookie • The Two Bite Club • The Weekday Gourmet • Vintage Kitty • Wendy Polisi • What A Girl Eats • WhitBit's Indian Kitchen • Wit Wisdom & Food • Zesty South Indian Kitchen

Are you a blogger who is interested in joining us during out next community event?

Sign up here now!

We'll make sure you get an email about our next blogger event.

Here are today's recipes

An InLinkz Link-up

This post contains affiliate links.  Should you buy a product using this link, your price remains the same but I receive a small stipend to help offset the costs of this blog.

Do you like Eggplant or Chicken Parm?

If you do then this casserole will be right up your alley.  This recipe is from the South Beach Diet. No we are not on the South Beach Diet but we are trying to eat healthier.  Disregard the fact that we bought cinnamon sugar donuts while at the apple orchard yesterday.  We bought way more apples than donuts so that should count for something, right?  Go with me here....it is very hard to resist freshly made donuts!!

Back to the recipe...this casserole is like a combined eggplant and chicken parmesan, both of which I love.  Normally when I make either of them they are breaded and fried or baked, topped with lots of sauce and cheese and served with pasta. This is my typical Chicken Parmesan and Eggplant Parmesan. In the interest of keeping my husband's heart healthy after his needing stents put in, I decided to try to find a recipe that would give me the flavors I was craving while still being more heart friendly. This fit the bill.  I still served it with pasta because, as I said, we are not on the South Beach Diet and pasta in moderation is allowed in a heart healthy diet.

I found the recipe on Food.com submitted by Wendy Maq who credited the South Beach Diet, Phase 1.  I made it as written except that the original called for no salt and I did season with salt because, in my humble opinion, salt is what brings out all the flavor in food and I used a poblano pepper instead of green bell pepper because that was what I had on hand.  I also used Gourmet Garden Italian herbs instead of dried Italian seasonings.

1.  After broiling your eggplant, layer 6 on the bottom of an 8" prepared baking pan.
2.  Next add the chicken mixture.
3.  Add another layer of 6 eggplant slices.
4.  Sprinkle with Mozzarella Cheese, cover and bake for 20 minutes, uncover and bake 10 minutes  longer.

Enjoy it as is or serve over pasta as I did.

Chicken and Eggplant Casserole
slightly adapted from the South Beach Diet

1 eggplant, peeled and cut into 12 slices
2 T. Parmesan cheese, shredded
1 garlic clove, minced
1 chicken breast half, cut into bite size pieces
1 (15 oz) can of diced tomatoes
1 onion, chopped
1 poblano pepper, chopped
1/2 c. sliced mushrooms
1/2 T. Italian Herb paste or 3/4 t. dried Italian Seasonings
salt and pepper to taste
1/4 c. shredded Mozzarella cheese

Place eggplant slices on a baking sheet that has been lined with parchment paper.  Spray the eggplant with olive oil spray and place under a broiler, about 4" from the heat for a couple of minutes, until golden. Turn the eggplant over and spray again.  Sprinkle with the Parmesan cheese and garlic.  Place under the broiler for another minute or 2.  Remove from oven and set aside.

Heat a nonstick skillet coated with cooking spray over med high heat.  Add the chicken and cook, stirring often, until no longer pink, about 5 minutes.  Add the tomatoes with their juices, onion, pepper, mushrooms, Italian herbs, salt and pepper. Bring to a boil, reduce heat and simmer for 5 minutes.

Coat an 8" baking pan with olive oil spray. Arrange 6 slice eggplant in the bottom of the pan.  Top with the chicken mixture.  Place the remaining eggplant over the chicken mixture and sprinkle with the Mozzarella cheese.  Cover with foil and bake in a preheated 375* oven for 20 minutes, uncover and bake for 10 minutes longer. Print Recipe

This post contains affiliate links.  Should you buy a product using this link, your price remains the same but I receive a small stipend to help offset the costs of this blog.

G-Bombs....we are blowing heart disease out of the water.

I was reading an article on the web by Dr. Fuhrman titled GBombs: Greens, Beans, Onions, Mushrooms, Berries and Seeds.  It starts like this:

“G-BOMBS” is an acronym that you can use to remember the most nutrient-dense, health-promoting foods on the planet. These are the foods that you should eat every day, and they should make up a significant proportion of your diet. These foods are extremely effective at preventing chronic disease and promoting health and longevity.

Dr. Fuhrman went on to talk about the health benefits of each food and why he feels they are so important. Then he went on to try to sell you his product (blah, blah, blah).  That not withstanding I do believe the information given on these "super" foods is well warranted and scientifically proven.

The reason I am sharing this information with you is because I found a great recipe that uses 3 of these foods as well as heart healthy olive oil.  This recipe is from Cuisine at Home (big surprise huh?), Issue #77.

This recipe for Beans and Greens is easy, peasy and delicious.  Canned white beans, fresh kale, and onions all come together for a wonderful side dish or vegetarian meal.

I served mine with Chicken Cutlets as suggested in the original recipe and it made for a wonderful and heart healthy meal.  I cooked up the chicken first and then used the same pan with the chicken bits stuck to the bottom, to cook the beans and greens.  If you want a vegetarian meal follow the directions below but use vegetable broth or water instead of the chicken broth.

Beans and Greens
adapted from Cuisine at Home

2 T. olive oil
1 onion, chopped
2 t. flour
1 t. Italian Herb Paste
3/4 c. chicken or vegetable broth
1 (15 oz) cannellini beans, drained and rinsed
1 bunch kale, stemmed and leaves chopped
1 t. garlic hot sauce
Salt and Pepper to taste

Heat oil in a large skillet over med high heat.  Add onions, cook and stir until translucent.  Add the flour and Italian herbs.  Cook 1 minute, stirring constantly.  Add the broth, cook and stir until slightly thickened.  Stir in the beans, kale and garlic sauce.  Cook and stir for a couple of minutes until the kale is wilted and the beans are heated through. Season to taste with salt and pepper.  Print Recipe

This post contains affiliate links.  Should you buy a product using this link, your price remains the same but I receive a small stipend to help offset the costs of this blog.

Welcoming Fall with the Weekly Menu

Here it is...the first week of October already.  I tell you time just flies around here.  Before I know it, it will be Halloween and then Thanksgiving.  Then comes the whirlwind known as Christmas. I know it sounds like I am pushing things but seriously wasn't it just the first day of summer vacation for the kids?

This morning we are going over to watch Little Miss while Ting works.  Amy and Doug are meeting us there.  Amy is bringing breakfast and then Doug and Frank are going to move some furniture out of the basement for Tingting.  We are singing at Mass this afternoon.

The rest of the week is pretty typical for us.  Just the usual errands, visits, and volunteering.  I hope you enjoy the Weekly Menu.  Please stop by each day for recipes and photos.

Saturday
Pork and Apple Pie

Sunday
Filet Mignon au Poivre
Potato Zucchini Cakes

Meatless Monday
Cheese Ravioli Marinara
Roasted Beet and Tomato Salad

Tuesday
Chicken Eggplant Casserole

Wednesday
Ramen Noodles and Meatballs

Thursday
Red Lentil Soup
Apple Cheddar and Chive Bread

Friday
Out for dinner

Pumpkin Chicken Pot Pie for your Little Goblins~~#PumpkinWeek

Today is the very last day of this year's Pumpkin Week hosted by Terri of Love and Confections.  She has worked very hard on this project and it shows.  What a wonderful gathering of friends and recipes all featuring the very best in pumpkin and fall flavors.

As soon as we see these cute little fellows starting to show up at the grocers, farmer's markets and our gardens our minds automatically turn to Halloween followed closely by Thanksgiving.  Last year Terri held Pumpkin Week during October which was wonderful for us, the bloggers, but maybe a little too late for you, the readers.  So this year Terri decided we would post earlier so that all of you would have time to plan for your Halloween and Thanksgiving tables.  Terri is just that kind of a gal!!

I wanted to finish out this week with a special Halloween treat for you to give to your little goblins before begging.  This is guaranteed to fill them up, keep them warm and give them all the energy they need to be their cute little monsterous selves.

I baked up some small pumpkins, including the tops that I cut off because that puree can be saved for another use, and filled them up with Chicken Pot Pie filling.

Then I topped them with these ghosts made of pie crust and baked them again.  Any pie crust will do, your favorite homemade or store bought recipe, just roll them out and use a ghost cookie cutter to make the shapes.  Use a straw to poke out some eyes and you are all set.

What little witch or warlock could resist these cute little Pumpkin Chicken Pot Pies.  Every little Elsa, Harry Potter and Luke Skywalker will leave home with a full belly.  My Little Miss got an adorable cat costume for her birthday.  I can't wait to see her all dressed up.  My recipe is for 2 pumpkin pot pies but can be doubled or tripled very easily.  

Last year I participated in Swapoween.  A fun little activity where another blogger and I were assigned to each other and we sent each other some great Halloween items.  When I got my Swapoween Package it contained many wonderful things, including a book titled Frightfully Fun Halloween Crafts and Cooking.  This recipe idea came from that great book.  Thanks Jennifer of Living La Vida Holoka.

Pumpkin Chicken Pot Pie

adapted from Frightfully Fun Halloween Crafts and Cooking

2 small pumpkins, tops cut off and seeds removed

salt and pepper to taste

2 T. butter

2 T. flour

salt and pepper to taste

1/4 t. thyme

1 1/2 c. chicken broth

2 c. frozen vegetables, thawed

2 c. cooked chicken, chopped

1 pie crust

1 egg

1 T. milk

Sprinkle inside of pumpkins with salt and pepper.  Wrap tightly in foil and place cut side up on a cookie sheet.  Bake in a preheated 350* oven for 30-45 minutes, until the skin is just easily poked with a fork but still firm.  Remove from oven, unwrap from the foil and set aside.

Melt butter in a skillet over med high heat.  Add flour, salt, pepper, and thyme. Cook until flour starts to brown and becomes nutty smelling.  Add the broth.  Cook and stir until smooth and thickened.  Stir in the vegetables and chicken.  Cook until heated through.  Spoon the chicken mixture into the pumpkin shells.

Roll out the pie crust and using a ghost cookie cutter (or cutter of your choice) cut out the dough. The ghost was large enough that I only needed one per pumpkin.  Using a straw poke out eyes on the ghost.  Whisk together the egg and milk in a small bowl.  Brush the underside of the pie dough cut out with the egg wash and place on top of the pumpkin.  Brush the top of the pie dough cut out with the egg wash mixture and place back into the 350* oven for another 30-40 minutes, until bubbly and the dough is browned and cooked through.

Let's see what others are sharing on this final day of Pumpkin Week!

• Gluten Free Pumpkin Brownies from Gluten Free Crumbley.
• No Bake Pumpkin Cheesecake Parfait from {i love} my disorganized life.
• Pumpkin Bread from My Catholic Kitchen.
• Pumpkin Cake with Salted Caramel Icing from The Redhead Baker.
• Pumpkin Cheesecake Mousse from Recipes Food and Cooking.
• Pumpkin Chicken Pot Pie from A Day in the Life on the Farm.
• Pumpkin Focaccia Bread from Making Miracles.
• Pumpkin Fudge from Feeding Big and more
• Pumpkin Magic Custard Cake from Love and Confections.
• Pumpkin Pie Pots de Creme with Maple Cinnamon Whipped Cream from The Crumby Cupcake.
• Pumpkin Seed Granola Bars from Culinary Adventures with Camilla.
• Pumpkin Spice Latte Overnight Oats from Cupcakes & Kale Chips.
• Reeses Pieces Pumpkin Cheesecake from Kudos Kitchen by Renee.

This post contains affiliate links.  Should you buy a product using this link, your price remains the same but I receive a small stipend to help offset the costs of this blog.

White Chocolate Pumpkin Mousse because it is #PumpkinWeek with the #bookclubcookbookCC

One of the great challenges as a food blogger is planning your posts to include all of the events, clubs and groups to which you belong.  When you are very lucky, all the stars align as they did for me on Monday and again today, and you can combine your posts instead of doing multiple posts on the same day.

This month I am hosting the Book Club Cookbook Cooking Crew.  This means I have the honor of choosing the novel from which we will be creating a recipe.  I have read many of the books included in this cookbook.  Some of them I read for a Cook the Books Club to which I belonged for many years in which the host would choose a book and then host the meeting and serve a meal inspired by the book.

The Book Club Cookbook Cooking Crew is the brainchild of my friend, Cam of Culinary Adventures with Camilla.  She gathered 11 of us together, along with her, to make this a one year project.  Each month one of us chooses a recipe from The Book Club Cookbook by Judy Gelman and Vicki Levy Krupp that was inspired by a book.  You can choose to read the book, or just read about the book in the cookbook.  You can use the recipe provided, adapt from the recipes provided or create your own recipe inspired by the blurbs in the cookbook or the book chosen.  You do not have to be one of the 12 hosts to join us.  Anyone can join in by following the below guidelines.

How to participate in The Book Club Cookbook Cooking Crew #thebookclubcookbookCC:

1. Draw inspiration from the chosen recipe.
2. Blog about it! It doesn't have to be a lengthy post. Just share your dish.
3. Include a link back to the hosting blog somewhere in your post. Grab the logo and use it if you'd like.
4. Your post must be current (during month). And, of course,we don't mind if your post is linked to other events. The more, the merrier.
 5. Email your entries to me at: wendyklik1517@gmail.com  and include:

                    ~Your name
                    ~Your blog's name and URL
                    ~The name of your dish and the permalink to the specific post you'resubmitting
                    ~Attach a photo of any size (or just give me permission to"pull" one from your post)
                    ~Indicate #thebookclubcookbookCC in the subject line

    Deadline for submission is: October 29 so the roundup can be posted on October 31.

The novel I have chosen for this month is Three Junes by Julia Glass.  It is the story of a family from Scotland consisting of parents and 3 sons all of whom are now adults.  The novel begins upon the death of the mother and follows their lives during three Junes spanning a decade.  I will review the book and share another recipe inspired by it at the roundup. The recipe I have chosen from the cookbook for this month is the White Chocolate Mousse but with a twist because it is still Pumpkin Week here in blogland.  Before I talk about Pumpkin Week, I want to remind you to enter the giveaway for your free copy of this wonderful cookbook.  It can be found at the bottom of this post, underneath all the wonderful Pumpkin recipes.

Today is day 4 of Pumpkin Week, put together by the wonderful, Terri of Love and Confections.  Terri gathered a slew of us together and gave us free rein to create as many wonderful pumpkin recipes as we would like and we have been sharing them all week long.

So naturally when I decided to make a White Chocolate Mousse for Book Club Cookbook CC, I had to make sure it included some pumpkin in the recipe. I adapted a recipe that I found on blog called The Newlywed Chefs. I hope you enjoy my version.

White Chocolate Pumpkin Mousse

adapted from the Newlywed Chefs

1/2 c. pumpkin puree
1/4 c. sugar
2 c. heavy cream, divided
1 (6 oz) pkg white chocolate chips (I use Ghiradelli)
1/4 t. ground cinnamon
1/4 t. freshly ground nutmeg
 6-8 Gingersnap Cookies, crumbled

In a small pan combine the pumpkin, sugar, 1/2 c. cream, white chocolate and spices.  Cook and stir over med heat until sugar is dissolved and chocolate is melted.  Set aside and allow to cool.

Place the remaining 1 1/2 c. cream into the large bowl of a stand mixer, fitted with the whisk attachment and beat until light and fluffy with soft peaks.  Slowly fold the cooled pumpkin mixture, in 2 or 3 batches, into the whipped cream.  Divide between 4 serving dishes and garnish with crushed cookies. Print Recipe

Here are some more great Pumpkin recipes!

• Pumpkin Almond Croissants from Love and Confections.
• Pumpkin Cake Pops from Dizzy Busy and Hungry.
• Pumpkin Carrot Cake from Making Miracles.
• Pumpkin-Chocolate Babka from Culinary Adventures with Camilla.
• Pumpkin Cranberry Mini Muffins from Feeding Big and more.
• Pumpkin Dip from Gluten Free Crumbley.
• Pumpkin Fudge from That Skinny Chick Can Bake.
• Pumpkin Pie Martini from The Redhead Baker.
• Pumpkin Spice Creamer from Hezzi-D's Books and Cooks.
• Spicy Pumpkin Sweet Potato Chili from The Crumby Cupcake.
• White Chocolate Pumpkin Mousse from A Day in the Life on the Farm.

Giveaway

This month Wendy at A Day in the Life on the Farm, this month's host, is giving away a copy of the book.* Enter to win a copy of the cookbook so you can join us in future months, if you wish!

One of our lucky readers - US and Canada only! - can enter to win a copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp, courtesy of Tarcher-Penguin. Giveaway runs from October 1st till October 31st at 4 o'clock PM, Pacific time. Please see terms and conditions in the rafflecopter widget below. Many thanks to Tarcher Books. You may find Tarcher: on the web, on Facebook, on Twitter, and on Pinterest.

a Rafflecopter giveaway

*Disclosure: Wendy received a complimentary copy of The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors by Judy Gelman and Vicki Levy Krupp to give away in this year-long project. Opinions are our own. We received no further compensation for our posts.

This post contains affiliate links.  Should you buy a product using this link, your price remains the same but I receive a small stipend to help offset the costs of this blog.