‘Tis the time of year for all things pumpkin.
I’ve been hearing a lot about the pumpkin pie blizzards at DQ or the pumpkin spice lattes at Starbucks. I’ve never been much of a pumpkin fan. However, I can work a little pumpkin into my fall events and gatherings. I had an in-home spa event scheduled for this weekend and began my food prep early. I was very excited about my fall and spa themed foods. For example, I was using my family recipe for cheeseball and then shaping it and decorating it like this: spa cheeseball.
My other plans included a fruit tray with a yogurt dip which is pretty standard at a party, so I decided to switch it up a bit. I had leftover pumpkin from making baked pumpkin donuts. I added this to plain vanilla yogurt and added brown sugar to make a fall version of fruit dip.
Unfortunately, the spa gathering didn’t happen, but we’ve made use of most of the snacks I had for the party. The yogurt has been nice to have for breakfast or snacks. It has worked really well with graham crackers or apple slices from our orchard trip.