We all know I love to bake, but fall baking has a special place in my heart. For as long as I can remember, every thanksgiving I’ve been going up north to visit family. Each year while I’m visiting, my cousin and I spend an afternoon baking some sort of pumpkin treat while catching up with each other and singing along to our favourite tunes (shoutout to Taylor Swift!). It became our little tradition. Baking these muffins makes me think of how much I love that tradition. And how much I love muffins.
It’s officially my favourite time of year. The knit sweaters have come out of hiding, the leaves are changing colours, and my pumpkin obsession is officially acceptable. Call me basic, but I am one happy gal.
To celebrate, this month I’ll be sharing exclusively pumpkin recipes. Let’s kick things off with a warm and comforting fall entree: creamy vegan pumpkin sage pasta!
Hummus and pesto are two of my all-time favourite foods. So I got to thinking…what would happen if I combined them into one dip? Well, I tested it out, and I have an answer for you: PURE DELICIOUSNESS! Can you tell I’m super excited about this recipe?
Let me introduce you to your new favourite dessert: salted dark chocolate tahini caramels! These beauties are made with only 4 simple ingredients: dates, tahini, dark chocolate + sea salt. And they are mighty fine.