Lot’s have happened since my last post! I got to photograph a friend’s wedding in Minneapolis this last weekend. If you’d like to see some pictures from it, check out my photo blog. I was hoping to eventually one day start a wedding photography business, but it turns out that shooting weddings is quite difficult and I don’t think I’d ever like to do that full time.I prefer to shoot things that stay still, like scenery or food. 🙂
On Monday, We (my husband and I) celebrated our first wedding anniversary and went out to eat at Doolittle’s Woodfire Grill. I had parmesan crusted walleye and Ben had the apple wood smoked bacon cheddar burger. We even got dessert too. Carrot cake and molten lava cake. Now I know why I never end up getting dessert after we go out to eat. I end up feeling so stuffed later on. Tuesdays are Taco Tuesday nights and on Wednesday night I made some lasagna soup. Hence, the reason for lack of posts lately.
I want to thank everyone who has pinned my Pumpkin Fluff recipe. It has become one of the most popular posts on this website and I was completely shocked about the 12,000 visitors my website got on Sunday last week. That’s the highest it’s ever been so THANK YOU. Keep it coming and feel free to pin other recipes from this website.
Here is another pumpkin recipe for you: Pumpkin Butter. It’s REALLY hard to make too. Just throw all the ingredients into a slow cooker and stir. Cook on low for 5-6 hours. I like pumpkin butter on top of a bagel with some cream cheese. It is so delicious. What do you use pumpkin butter for?
I am giving away another copy of the cook book 50 Shades of Bacon. If you would like to try to win a copy of it yourself here is what you do:
1. Leave a comment below and tell me the best thing you’ve ever eaten with bacon in it.
2. Like the Recipe Diaries facebook page.
Recipe from Baked Bree
- 2 (15-ounce) cans of canned pumpkin or about 4 cups of fresh
- 1¼ cups maple syrup
- ½ cup apple juice
- 2 Tablespoons lemon juice
- 1 teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- Put everything in the slow cooker.
- Give it a stir and turn the slow cooker on. Cook on the low heat setting for 5 to 6 hours.
- Let the pumpkin butter cool for one hour or cover and refrigerate overnight. See? The easiest recipe ever.
- I put mine in canning jars. They will keep in the fridge for one week or in the freezer for up to 6 months.