I’ve made every pumpkin baked good you could imagine this season but everything stems from this recipe. This is the be all end all of pumpkin recipes and holds a special place in my heart. It’s one of my mom’s recipes and she makes it every Thanksgiving. We devour it.
I am 26. My sister is four years old. And yet, we are a lot a like. For example, we definitely share a sweet tooth. When I saw the idea for a bark on a friend’s blog, I knew I would make it for her and send it as a Halloween treat with all her favorite candies inside of it. This bark is hearty stuff and then I decided to add gummy worms–something she loves but rarely gets to eat because for some reason she likes them in ice cream which means a lot of mess for her parents to pick up (hey, I’m the sister. I get to do the fun stuff. Ha.)
If you follow me on instagram, you may notice I have a slight macaron obsession. There is something so complete in the bite sized dessert. They are too rich to gorge on and even this chocoholic’s sweet tooth is very much satisfied after a single macaron. I happen to live next to the cutest place with daily macarons and for awhile, buying one (to match my outfit…ha!) was a highlight. I finally tried to make a go of it on my own, mixing several different recipes since I didn’t want a vanilla macaron died a pumpkin color. I want a true pumpkin macaron because the leaves are turning and falling and it is officially the season of all things pumpkin.
Growing up, there were a few things that my mom made a few times a year that made me inordinately happy and one of those things was her Banana Bread. Honestly, when that woman made it–and she often surprised me–I would eat it for breakfast, pack it in my lunch for school, and enjoy some for desert after dinner. (For some reason, my parents would not let me eat it for dinner.) Whenever I would smell it baking, I was so excited.
