And You Thought Starbucks Had The Corner On Pumpkin Latte Flavors

I LOVE pumpkin anything! In fact, I love pumpkin flavors so much I decided to make my own puree by starting out with a fresh pumpkin and let me tell you, it was so good. I ended up going back and getting several more baking pumpkins, cooking them up, and putting the puree in freezer bags. They have been in there since last fall and I an anxious to break out a few new pumpkin recipes to celebrate with comfort food time of year!

My mom is usually our pumpkin pie baker. She has the magic touch when it comes to the perfect flaky crusts. If something happens that she doesn’t make dessert we are kind of up the creek without a paddle because I just don’t know if I could pull it off. But having a different dessert that is a bit easier, well that is okay with me. This is like having pie with whip cream all in one dish.

Whether you are using fresh pumpkin or canned puree, you are sure to be a big fan of this no-bake dessert that just screams “Welcome FALL!”

Sorry, I can barely contain my pumpkin obsession!

This is what Kristyn of Lil Luna has to say about this dessert.

“This next dessert is one that EVERY pumpkin lover will enjoy. It’s one of those Layered desserts that everyone devours during the summer time, and I’m calling it Pumpkin Delight! With a pecan layer, cream cheese layer, pumpkin and pudding layer and a Cool Whip layer on top, it’s sure to be a hit at your home!”

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Quick Tip: You can make this in an oblong pan or divide it into 2 spring form pans. How is that for being as close to traditional pumpkin pie as you can get?

Recipe and image courtesy of Kristyn of Lil Luna

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Making dessert for a crowd?  You will never have to look for another recipe!

My Dad loves treats. The messier the better. So a big banana split with hot fudge sauce, whipped cream, nuts, sprinkles, and lots of bananas on top of ice cream is perfect. If it had a brownie base, well that would be Heaven on Earth!

I remember as a kid going to Farrell’s Ice Cream Parlor for birthdays and special occasions. Sometimes he would take us to Thrifty’s where you could get a triple scoop for only 25 cents. It was always a big deal, and always agonizing to decide which ones we wanted and in what order.

Decisions. Decisions. All those tubs of ice-cream and sherbert.

Being able to serve up several people at once is also a big plus. With the hot fudge sauce drizzled across the top it just adds to the decadence. Don’t forget the cherry.

For those who are not big cake fans, put a birthday candle in this and make a wish!    as in I wish I could have this dessert more often!

This is what Betty Crocker says about this easy but super yummy dessert.

Calling all banana split lovers: This dessert is for you. From the rich brownie base to the cherries on top, these bars have it all!

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Quick Tip: Make the brownie the day before you need this dessert to make assembly and clean up faster.  

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An Added Bonus Is That This Dessert Is Gluten Free

Once of my mom’s best friends from high school married a man from Australia and moved to the land of Koala Bears and Kookaburra birds.

I remember it was a big deal every time her family traveled to the states because it was usually several years between visits. I think it was when they were having a get together that we had pavlova for the first time. After that, every time my mom made the melt in your mouth dessert I would think of Wendy and her family.

Serving Pavlova in Australia is what serving pie is in the United States.

It was when they were having a get together with Wendy’s Austrailian family that we had pavlova for the first time. After that, every time my mom made the melt in your mouth dessert I would think of my mom’s friend and the joy they stories they would laugh about when they were together.

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Quick Tip: Use whatever fruit is in season such as strawberries, kiwis, blueberries, peaches, raspberries.

Photo and Recipe courtesy of Marci Seither

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I am a such a pushover for anything with lemon in it

When our neighbor’s lemon tree start to show bright yellow dots against the green leafy branches I get ready to apron up and try a few new recipes. They have several citrus trees that are full of fruit, but they can’t use all of it and are happy to have me come and pick the tree ripened fruit anytime I want.

When I saw a recipe for Lemon Magic Cake, let me just be honest, my mouth began to water!

What really captured my attention was that this recipe has only once batter that bakes into three separate layers! Super cute, so easy, and you don’t need to spill the beans on how easy this recipe is.

Simply magical.

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Quick Tip: Shave a few strands of lemon peel to add to top of cake.Thanks Joanna for sharing this amazing recipe and photo, we can’t wait to try this.

Recipe and photo courtesy of Joanna

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]]> http://urbanretrorecipes.com/lemon-cake-amazing-seems-magical/feed/ 0 http://urbanretrorecipes.com/scones-make-jane-austin-smile/ http://urbanretrorecipes.com/scones-make-jane-austin-smile/#respond Tue, 07 Mar 2017 17:16:48 +0000 http://urbanretrorecipes.com/?p=278 The Last Recipe You Will Ever Need. The first time I made scones, they were heavy and dense. I think I over mixed them. Ok, I am pretty sure I overmixed them! I needed to find a few recipes that were fool proof, one that would have made Jane Austin smile as she sipped her […]

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The Last Recipe You Will Ever Need.

The first time I made scones, they were heavy and dense. I think I over mixed them. Ok, I am pretty sure I overmixed them! I needed to find a few recipes that were fool proof, one that would have made Jane Austin smile as she sipped her afternoon tea.

Making sure everyone feels welcome, love, and cared for is very important to me. There is nothing like walking into a kitchen to smell the freshly made coffee and something still warm from the oven that says “Come on in.” It totally sets the mood for sitting down and cherishing a moment of unhurried bliss.

You don’t have to run to the bakery or fret over baking something that is like eating a day old biscuit. You can create something that is flavorful and with the fun topping will have people thinking that you slaved in the kitchen for hours. In fact, I keep a bag of frozen blueberries on hand just in case I need to whip something up at the last minute.

Being able to combine lemon and blueberries is just a perfect blend for anything. This scone has it all. In fact, I might just make up a batch, put on a fresh pot of coffee, and invite a few people over this week, who knows we might even talk about Mr. Darcy!

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Quick Tip. These scones can be made ahead of time and reheated for a few minutes before serving.

Thanks so much Erika and Mirian at Be Book Bound for this photo and recipe

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