I don’t normally relish the coming of winter. In fact, I am probably better known to fight it. Kicking and screaming all the way into the dark days of November. And then into December, and January and February as well. By March I will be completely and thoroughly done with wearing boots and scarves and my winter coat. But for now let’s focus on the positive.
There are many things about this time of year that seem to act as a sort of winter salve as we ease ourselves into the cold months ahead. Fall is one of them. I just love this time of year. I love unpacking all of my winter sweaters, scarves, boots, and coats. I love lighting candles and sipping mugs of warm, almond milk, herbal tea, and pretty soon, glögg (Swedish spiced wine).
I love the changing of the leaves, when the trees are filled with rich ruby red, rusty orange, and deep golden hues. I love once the leaves have fallen and they crisp-ily crunch under foot as I walk over them. I love the excitement of Christmas shopping and deciding on presents for my family and loves ones (Shhhh!!! I know it is too early. Let’s pretend I didn’t really mention the C word!). I love celebrating both my birthday and my husband’s birthday, as well as our wedding anniversary, all in the fall months ahead!
So even though there is a long, dark winter moving in on us, there are many wonderful things to look forward to. And probably one of my absolute favorites is the return of the great pumpkin. I LOVE baking pumpkin treats. And that is why I am sharing with you this amazing recipe and some of the adaptions that were passed down by a friend (E), as well as my own adaptations.