Crispy Fall

Fall has definitely hit New Jersey and there was really no transitional period at all. One week it was warm and sunny and the next week it was cold and rainy. Luckily this week it's been back in the 70s but at night it's in the 50s and on my run this morning at 8am it was 52 degrees! I don't even remember how to function in this type of weather. It's making me very scared for winter here. I definitely am a California girl at heart and love spring and summer and being outside all day long so the only thing that makes fall worth it is the pumpkin foods. I absolutely love them all. Pumpkin bread, cookies, cakes, pies, yum.

When I was in Sweden we wanted to teach the youth how to make pumpkin bread one evening so we went to the store and searched for canned pumpkin. We couldn't find it anywhere. We asked the store employees if they had any pumpkin in a can and they looked at us like we were completely nutso. In the end we had to buy a pumpkin and roast it and scoop it out, not knowing that canned pumpkin is actually made from little sugar pumpkins and thus, the bread wasn't tasty at all. Sad story. But here there is plenty of pumpkin in a can and delicious things to make with it. On my list this week: Pumpkin Black Bean Soup, Pumpkin Pie Oatmeal, and Pumpkin Spice No-Bake Cheesecake.

Editor's note: I wouldn't put 2 1/2 T in the oatmeal if you happen to try it out. It was a little too sickeningly sweet for breakfast. Also I'd do half water and half milk next time cos it was just too rich.