Photos by {Blue Eyed Yonder}

If you’re looking for something yummy to whip up to satisfy a hankering for that irresistible, it’s-that-time-of-year pumpkin flavor… make these. Everybody like a little whoopie. (Unless your name is Shea, and then you like whoopie, just not the pumpkin variety – wink.)

I made a little adjustment to this recipe from the last time I made it. The amount of frosting was never enough to fill all of the pies, so I doubled the vanilla icing recipe below to make sure you don’t run out.

Photos by {Blue Eyed Yonder} and her Mister

Grilled Bacon-Wrapped Scallops Skewers with Celery and Apple Salad
adapted from America’s Test Kitchen 30-Minute Suppers


4 tbsp fig preserves
8 slices bacon, cut in half crosswise
16 large sea scallops (about 1 pound)
Salt and Pepper
1/4 tsp cayenne pepper
3 tbsp cider vinegar
4 tsp Dijon mustard
5 tbsp olive oil
6 celery ribs, sliced thin on the bias, leaves reserved
2 Granny Smith apples, cored, and cut into 1/4-inch matchsticks

In microwave safe bowl, microwave fig preserves on high power until bubbly, 30-60 seconds. Set aside to cool slightly. Meanwhile, spread out bacon pieces on microwave-safe plate over 4 layers of paper towels and cover with 2 layers of paper towels. Microwave bacon on high power until bacon fat begins to melt but is still pliable, 1-2 minutes.

Rinse scallops and pat dry with paper towels. Whisk 2 tablespoons fig preserves, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne pepper in bowl. Toss scallops and bacon in fig mixture. Wrap piece of bacon around each scallop. Using four, 10-inch metal skewers, skewer 4 on each skewer.

Whisk remaining 2 tablespoons fig preserves with vinegar, mustard, and olive oil. Toss dressing with celery, celery leaves, and apples. Season with salt and pepper and set aside.

Grill scallops, with surface of bacon touching grill, over medium fire until scallops are cooked and bacon is crisp, about 2 minutes per side. Serve with celery-apple salad.

Source: marthastewart.com via meredith on Pinterest

First things first… no, I did not take this picture and no, I did not make this recipe. I did, however, make something that looks pretty darn close I just forgot my camera’s memory card at work. Ugh, I know, the ultimate bloggy no-no. Oh well, sue me.

Mr. Blue Eyed Yonder and I tried our hands at a little Thai cuisine and made Cashew Chicken stir fry. I even dug into the back of the cabinets to find these adorable asian-styled bowls and plates that I’ve had forever but always forget to use.

I know most people would gasp at the idea of not serving rice with an Asian-style dish, but in addition to spending some time sans sugar, we’re also steering clear of processed flours and grains. Just trying to pack a little more wholesome goodness into our diets. We skipped the rice and added steamy bowl of coconut soup to the meal. To tell you the truth I didn’t miss the rice at all. This dish really packs in the flavor!

Cashew Chicken Stir Fry
adapted from Darlene Schimdt

Ingredients:
2-3 chicken breasts, cut into bite-size pieces or strips
1 small cooking onion, diced
3-4 cloves garlic, finely chopped
1/2 to 3/4 tsp. dried chili flakes
1 lemongrass stalk, pale section sliced and minced
4 green onions, cut into thirds
3 cups chopped broccoli or baby bok choy, chopped into square bite-size pieces
1/2 cup cashews, dry roasted, unsalted
2 cups shiitake mushrooms, sliced
marinade: 2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce + 1 Tbsp. water
1/4 cup chicken broth or white wine (or white cooking wine or sherry)

SAUCE:
3 Tbsp. white cooking wine
1 cup chicken broth
2 Tbsp. soy sauce
1 Tbsp. rice vinegar
1 Tbsp brown sugar

OTHER:
1 Tbsp. cornstarch powder, dissolved in 3 Tbsp. water
1-2 Tbsp. oil for stir-frying

Preparation:
Stir together marinade and place in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.

Combine all stir-fry sauce ingredients in a bowl or large cup, stirring well. Set aside.

In a large wok or frying pan, fry the onion, garlic, chili, minced lemongrass and green onion in oil over medium-high heat (1-2 minutes).

Add the marinated chicken plus mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.

Add the broccoli and continue stir frying until it softens and turn bright green (about 3 minutes).

Finally, add the sauce you made earlier, plus the cashews. Then add the cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).

Do a taste test for salt and sweetness (the sauce should taste tangy and a little sweet). If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more soy sauce.

Photos by {Blue Eyed Yonder}

Fig and Ginger Jam
adapted from Tasty Kitchen

2 quarts fresh figs, coarsely chopped
4 1/2 cups sugar
2/3 cups water
Juice from one lemon
1/2 cups crystallized ginger, chopped fine
1/2 teaspoons salt

Begin by rinsing the figs and removing the stems. Coarsely chop figs and combine will all other ingredients in a large pot. Heat the mixture until boiling. You want a good roiling boil that does not fade when stirred.

Reduce heat to medium-low and allow to simmer for approximately 30 minutes. Stir frequently.

Remove from heat and immediately ladle fig mixture into prepared mason jars, fill to 1/4″ from the top and seal tightly with lids. I did not process my figs in a water bath, the heat from the figs was enough to cause the jars to seal. If for some reason the jars do not seal, simply store in the refrigerator.