Pumpkin, chocolate and pecans come together in these decadent seasonal brownies.
Hello, October! I welcome you with open arms. Bring on chilly mornings and soup. I’m ready to wear my cute boots and rake leaves. Just don’t bring snow, okay?
I’ve decided this fall to try harder to get into the whole pumpkin thing, since this is the time of year when everyone goes crazy for it. Some of you who have been reading my blog for a while may remember that pumpkin and I don’t exactly get along.
But you know what is a good mediator between me and pumpkin? Chocolate. Chocolate really does make everything better.
This is a simple cake filled with wild huckleberries and a crunchy crumb topping. If huckleberries are hard to find in your area, blueberries make a fine substitution.
I just got back from the most relaxing week at my family cabin in Idaho. I took at least one nap every day, I read a few books, I built sandcastles and watched the sunset every night over the lake. It was a much needed vacation, free of agenda and to-do lists. Sadly, the week eventually ended and we had to come home.
I didn’t come home empty handed, however. In addition to a car full of sand and a few tanlines, I also brought home a pint of freshly-picked mountain huckleberries.
I’m not much of a chocoholic. Sure, I love chocolate (who doesn’t?), but my world doesn’t revolve around it. Of course, there is an exception to every rule and occasionally I can’t get a chocolate craving out of my head. And if some peanut butter happens to cozy itself up next to that chocolate craving, forget about it. I’m a goner.
In my mind, combining chocolate and peanut butter together may have been the most significant creation of all time. Okay, probably not, but we can all agree that it’s a pretty damn good combo, right?