What an absolutely glorious month –it just couldn’t get more perfect.  All of the colors are just so beautiful and can make up some totally gorgeous things…

I am definitely going to try some of these!

Carrot and Parsnip Soup


  • ¼ cup salted butter
  • 2 cups chopped onion
  • 1 tablespoon minced garlic
  • 3 cups grated carrot
  • 3 cups grated parsnip
  • 1 cup chopped celery
  • 6 cups low-sodium chicken broth
  • 1 tablespoon ground coriander
  • 2 teaspoons sugar
  • 1¼ teaspoons salt
  • 1 teaspoon garlic powder
  • ½ teaspoon ground white pepper
  • ½ cup heavy whipping cream
  • ½ cup sour cream
  • Garnish: carrot curls, parsnip curls, carrot leaves


1.    In a medium saucepan, melt butter over medium heat. Add onion and garlic. Cook for 5 minutes, stirring frequently.

2.  Add carrot, parsnip, and celery. Cook for 5 minutes, stirring frequently.

3.  Add chicken broth, coriander, sugar, salt, garlic powder, and white pepper. Bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Remove from heat, and let cool slightly.

4.  Transfer soup to a blender, and purée until smooth. Return soup to saucepan over medium heat. Add cream and sour cream, whisking until smooth. Cook until heated through, approximately 22 minutes.

5.  Garnish individual servings with carrot curls, parsnip curls, and carrot leaves, if desired.



Maple-Walnut Scones


  • 2¾ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup salted butter, cut into pieces
  • 1 cup chopped glazed walnuts
  • 1 cup plus 1 tablespoon heavy whipping cream, divided
  • ¼ cup pure maple syrup
  • ½ teaspoon maple flavoring
  • 2 tablespoons turbinado sugar


1.    Preheat oven to 375°.

2.  Line 2 baking sheets with parchment paper.

3.  In a medium bowl, combine flour, sugar, baking powder, and salt, whisking well. Using a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Add walnuts, stirring well.

4.  In a small bowl, combine 1 cup cream, maple syrup, and maple flavoring, stirring to blend. Add to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.

5.  On a lightly floured surface, roll dough to ½-inch thickness. Using a 3-inch maple-leaf-shaped cutter, cut 18 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheets.

6.  Brush scones with remaining 1 tablespoon cream, and sprinkle with turbinado sugar.

7.  Bake until scones are lightly browned, 18 to 20 minutes.

8.  Serve warm.


Recommended Condiment: Cinnamon Cream (recipe follows)


Cinnamon Cream

Yield: 2 cups


  • 1 cup heavy whipping cream
  • ¼ cup confectioners’ sugar
  • 1 teaspoon ground cinnamon
  • Garnish: cinnamon sticks


1.    In a medium bowl, beat cream at medium-high speed with a mixer until soft peaks form. Add confectioners’ sugar and cinnamon, beating until stiff peaks form. Cover, and refrigerate until needed.

2.  Just before serving, garnish with cinnamon sticks, if desired.




Bacon and Goat Cheese Puffs


  • 2 tablespoons salted butter
  • 1 large red onion, cut into ¹⁄8-inch slices
  • 2 tablespoons balsamic vinegar
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ (17.3-ounce) package frozen puff pastry (1 sheet), thawed
  • ½ pound applewood-smoked bacon, cooked and crumbled
  • 1 (4-ounce) package goat cheese, crumbled
  • 1 tablespoon chopped fresh thyme
  • Garnish: fresh thyme sprigs


1.    In a medium skillet, melt butter over medium-low heat. Add red onion. Cover, and cook for 30 minutes, stirring occasionally. Remove cover, and increase heat to medium-high. Cook for 10 to 12 minutes, stirring frequently. Add vinegar, salt, and pepper. Cook until vinegar evaporates, stirring constantly.

2.  Preheat oven to 400°.

3.  Line 3 baking sheets with parchment paper.

4.  On a lightly floured surface, unfold pastry sheet. Using a rolling pin, roll pastry sheet out to a 12x12-inch square. Cut into 36 (2-inch) squares. Prick pastry squares with a fork. Place 12 squares, evenly spaced, on each prepared baking sheet.

5.  Bake until pastries are golden brown, approximately 8 minutes.

6.  Using the back of a spoon, press down centers of hot pastries to make an indentation.

7.  In a medium bowl, combine bacon, goat cheese, thyme, and cooked red onion. Spoon 1 teaspoon bacon mixture into center of each indentation.

8.  Bake until cheese is melted, approximately 5 minutes.

9.  Garnish with fresh thyme sprigs, if desired.


Pear and Blue Cheese Canapés


Yield: 24


  • 1 (4-ounce) container blue cheese crumbles
  • 1 (3-ounce) package cream cheese, softened
  • ½ cup finely chopped toasted walnuts
  • 12 slices cinnamon-raisin bread, toasted and crusts removed
  • 1 quart water
  • 3 tablespoons fresh lemon juice
  • 2 red Anjou pears, thinly sliced


1.    In a small bowl, combine blue cheese, cream cheese, and walnuts, stirring to blend.

2.  Cut each bread slice in half lengthwise. Spread cheese mixture onto each piece.

3.  In a medium bowl, combine water and lemon juice. Add pear slices. Drain slices completely. Top each canapé with 3 slices.

4.  Garnish with walnut halves, honey, and cinnamon sugar, if desired.   


Garnish: walnut halves, honey, cinnamon sugar

Pumpkin-Chai Bundt Cake



  • 2 cups plus 1½ teaspoons all-purpose flour, divided
  • 2 teaspoons ground cinnamon
  • 1½ teaspoons baking powder
  • 1½ teaspoons ground ginger
  • 1 teaspoon ground cardamom
  • ½ teaspoon baking soda
  • ½ teaspoon plus 1 pinch salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon ground cloves
  • 1¼ cups canned pumpkin purée
  • ¼ cup whole buttermilk
  • 1 teaspoon vanilla extract, divided
  • ¾ cup unsalted butter, softened
  • ¾ cup firmly packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 6 ounces cream cheese, softened
  • 2 tablespoons confectioners’ sugar
  • 1 tablespoon heavy whipping cream
  • 1 egg yolk
  • 1 recipe Caramel Icing (recipe follows)
  • Garnish: chopped toasted pecans


1.    Preheat oven to 350°.

2.  Spray a 10-cup Bundt pan* with baking spray with flour.

3.  In a large bowl, combine 2 cups flour, cinnamon, baking powder, ginger, cardamom, baking soda, ½ teaspoon salt, nutmeg, black pepper, and cloves, whisking well.

4.  In a small bowl, combine pumpkin purée, buttermilk, and ½ teaspoon vanilla extract, stirring to blend.

5.  In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat at high speed with a mixer until light and fluffy, approximately 5 minutes. Add eggs, one at a time, beating well after each addition. Add half of flour mixture, then pumpkin purée mixture, and then remaining half of flour mixture.

6.  In a smaller mixing bowl, combine cream cheese, confectioners’ sugar, cream, remaining 1½ teaspoons flour, remaining ½ teaspoon vanilla extract, and remaining 1 pinch salt. Beat at medium-high speed with a mixer until well blended. Add egg yolk, beating until incorporated.

7.  Spread half of pumpkin batter into prepared pan. Using a spoon, make a channel in batter. Drop spoonfuls of cream cheese mixture into channel. Top with remaining pumpkin batter. Tap pan on countertop to level batter and reduce air bubbles. Using an offset spatula, smooth batter.

8.  Bake until edges are golden brown and a wooden pick inserted in the center comes out clean, 43 to 47 minutes.

9.  Let cool in pan for 10 minutes.

10.                 Turn out cake onto a wire cooling rack, and let cool completely.

11.Just before serving, transfer cake to a decorative cake plate or stand. Drizzle cake with warm Caramel Icing.

12.                 Garnish with toasted pecans, if desired

And of course… we MUST have some October cocktails !

 These sound SO good!!!!

Pumpkin Spice Tea Cocktail

4 oz water
1 tsp Pumpkin Spice black tea
1.5 oz vodka
.25 oz lemon juice
1 tsp simple syrup
Boil water and pour over Pumpkin tea. Steep for 5 minutes, then strain and cool.

Place vodka, lemon juice, brewed tea and syrup in a cocktail shaker with ice. Shake to chill, then pour into a chilled glass. Garnish with lemon and orange peels if desired.

Apple Cinnamon Hot Toddy

2 tsp Apple Cinnamon Coffeecake Black Tea (Also great with Pumpkin Spice Black Tea)
1 cup boiling water
lemon slice studded with whole cloves
1 Tbsp maple syrup
1 oz whiskey

Pour boiling water over tea leaves, steep for 3 minutes and strain. Slice a lemon wedge and place a whole clove in each section of the wedge. Place in the brewed tea with the maple syrup and whiskey. Sure to keep you warm on a chilly Fall night!



But!, you say, isn’t there another holiday that lands this month…. Hummmm…. What could it be.




Yes, Halloween.  There are SO many ideas for a Halloween tea.  All it takes is imagination…


I SWEAR I am going to try these cookies.





Then common’…. Get creative with snacks.

Marbled Eggs

-Eggs (how ever many you like)
-Liquid Food Coloring
-Water to boil the eggs
-White Vinegar
-Sandwich Bags-One for each color of dye


First you need to put the eggs in a pot and cover with water. Bring to a rolling boil and continue to boil for 7 minutes. Turn off the heat and let the eggs sit in the water for about 5 minutes. Remove the eggs from the water and let cool until they are easy to work with and not burn your hand. About 30 minutes.


Now that your eggs have cooled down, lightly tap the eggs against a hard surface like your counter tops until there are cracks all over the egg. Make sure you don’t over do it, you want to make sure that the shell stays intact.


Now place 1 egg at a time into each sandwich bag. Add about 7-8 drops of food coloring onto the egg and seal the bag. Now massage the dye over the egg until fully covered. Leave the eggs in the bag for 30 minutes to the let the dye set.




Poison Apples

But more than anything, have fun with your family….  Should you have one.


                                                                     © Michelle Young 2012