Showing posts with label Autumn. Show all posts

Apple Butter and Pumpkin Pie. My house smelled heavenly when I made this.

My daughter Melinda shared this recipe with the family.

1 cup Apple butter

1 cup canned pumpkin

1/2 cup packed brown sugar

1/2 tsp salt

3/4 tsp ground cinnamon

3/4 tsp ground nutmeg

1/8 tsp ground ginger

3 eggs, slightly beaten

3/4 cup evaporated milk

1 unbaked 9-in pie shell (frozen)

Preheat oven to 425 F

-[Use a spoon to mix] Combine apple butter, pumpkin, sugar, salt and spices in a large bowl. Then stir in eggs (which should already be slightly beaten). Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

**You may end up with leftover mixture, I would pour the remaining into a cupcake tin.

**If crust starts to burn, wrap tin foil around the crust and finish baking.

Sweetened Whipped Cream:

1 cup cold heavy cream

2 TBsp confectioners sugar

1/2 tsp pure vanilla extract

-Place cream in medium bowl & beat w/ mixer at medium speed until thick and frothy. While beating add sugar and vanilla and continue to beat until soft peaks form.

-Dust cinnamon over the whipped cream to finish off.

Paula Deen Recipe

Paula Deen's Apple Butter Pumpkin Pie

November 20, 2025

My sister-in-law Dawn shared this recipe with me, and as she was making it for a party, she kept saying, “It’s like pumpkin crack — it’s so addicting!” I laughed and told her she had to share the recipe with me. It’s made with pumpkin, vanilla pudding, whipped topping, pumpkin pie spice, vanilla, and a splash of butterscotch schnapps. I have to admit, it really does sound (and taste) addicting. This year, I was thrilled when she brought it to one of my get-togethers — it was an absolute hit!

1 (15 ounce) can solid pumpkin

1 (5 ounce) package instant vanilla pudding mix

1(16 ounce) container frozen whipped topping, thawed

1 tsp pumpkin pie spice

1 tsp pure vanilla extract

1 Tbs butterscotch schnapps

Mix all together, dust the top with a sprinkle of nutmeg.

Great for dipping with ginger snaps, vanilla wafers or slices of apples.

Recipe by Dawn Bass

Photo Credit Kraft Canada

Enjoy

Pumpkin Fluff Dip

November 12, 2025

An easy, homemade, rich-tasting gravy doesn't get any better than this.

1 package of Turkey Gravy Mix (McCormick)

1 tablespoons flour

1 1/2 cups cold water

1/2 cup turkey pan drippings or turkey broth

1/2 cup chopped cooked turkey giblets

Mix turkey gravy mix and flour in medium saucepan. Gradually stir in water and turkey drippings with whisk until smooth. Stir in chopped turkey giblets.

Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 5 minutes or until thickened. (Gravy will thicken upon standing.)

Picture McCormick

Recipe McCormick

This is my go-to for my Thanksgiving Turkey gravy.

Perfect Turkey Gravy

November 4, 2025

Eucalyptus Leaves

The fall eucalyptus leaves are crafted from high-quality silk and eco-friendly plastic, with a sturdy iron wire inside the stem. This allows you to bend and adjust each stem to fit your decorating needs. The leaves are durable and securely attached, so they won’t easily fall off.

These artificial eucalyptus stems feature vibrant colors and lifelike details. Modeled after real eucalyptus, they display clear patterns and textured veins that capture the beauty of nature. Perfect for adding a warm autumn atmosphere and a touch of vitality to your home.

See Here on Amazon

This was my pick of the week.

Silver Dollar Leaves

October 29, 2025

Spicy Sausage, celery, onions, apples,
and dried cranberries make this stuffing sweet and savory.

16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)

8 tablespoons (1 stick) unsalted butter

2 cups medium-diced yellow onion (2 onions)

1 cup medium-diced celery (2 stalks)

2 Granny Smith apples, unpeeled, cored and large-diced

2 tablespoons chopped flat-leaf parsley

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

3/4 pound sweet or spicy Italian sausage, casings removed

1 cup chicken stock

1 cup dried cranberries

Preheat the oven to 300 degrees F.

Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.

Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.

In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.

Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.

A favorite

2008, Ina Garten

Sausage and Herb Stuffing

October 26, 2025

Perfect dessert, quick and easy using your Instant Pot. Gingersnap cookie crust gives it an extra special twist on the flavor, as does the cinnamon Cool Whip.

24 gingersnap cookies (about 5.7 ounces)

Kosher salt

4 tablespoons unsalted butter, melted and cooled slightly

24 ounces cream cheese, at room temperature

1 cup canned pure pumpkin puree

2 teaspoons pure vanilla extract

1/4 teaspoon ground nutmeg

3 large eggs, at room temperature

1 cup sugar

1 1/2 teaspoons ground cinnamon

1 cup whipped cream

For the cheesecake: Put the cookies and a pinch of salt in a food processor and pulse until the cookies are broken down into fine crumbs. Add the butter and pulse until completely combined. The texture will be similar to wet sand. Press firmly into the bottom and 1 inch up the sides of a 7-inch springform pan. Put the crust in the freezer while you make the filling.

Wipe out the bowl of the food processor and add the cream cheese, pumpkin puree, vanilla, nutmeg, eggs, 3/4 cup of the sugar and 1 teaspoon of the cinnamon. Process until completely smooth, opening the lid and scraping down the sides of the bowl as needed. Pour the mixture over the crust.

Tear off a piece of aluminum foil about 1 1/2 feet long and put the springform pan in the center. Wrap the foil around the pan, folding down the sides as needed so the top of the pan isn't covered. The aluminum foil should only be on the outside of the pan. Tear off a second piece of aluminum foil about 2 feet long and lay the foil in front of you with one of the longer sides closest to you. Folding it toward you (the long way), fold the foil in half once then fold once again to create a foil sling for the cheesecake.

Pour 2 cups water in the bottom of a 6-quart Instant Pot® and insert the machine's trivet. Put the springform pan in the center of the foil sling, then pick up both sides of the sling, bringing them up the sides of the pan. Carefully lower the pan onto the trivet. Fold down the foil sling as needed so that it fits in the pot but does not touch the cheesecake. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 35 minutes.

After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 25 minutes. After 25 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid and carefully use the foil sling to lift out the pan and set it over a cooling rack. Remove the foil from around the pan, then use paper towels to blot off any excess liquid from the top and sides of the cheesecake. Use a small offset spatula or the tip of a paring knife to loosen the sides of the cheesecake from the pan. Allow to sit at room temperature until mostly cooled, about 1 hour. Cover with plastic wrap and refrigerate until completely set, at least 4 hours and up to overnight.

Once fully chilled, remove the plastic wrap from the cheesecake and use a small offset spatula or the tip of a paring knife to again loosen the sides of the cheesecake from the pan. Remove the outer ring and set the cheesecake on a serving dish. Spread the whipped cream over the top. Whisk together the remaining 1/4 cup sugar and 1/2 teaspoon cinnamon in a small bowl. Dust the cinnamon sugar over the top of the cheesecake before slicing.

Food Network Recipe

Enjoy

Instant Pot Pumpkin Cheesecake

October 19, 2025

It is like grabbing an apple pie to go with dried cranberries, cinnamon granola, and Pink Lady apples.

1 1/2 cups (about 6 3/8 oz.) all-purpose flour

1/2 cup sweetened dried cranberries

1 1/2 teaspoons baking powder

1 1/2 teaspoons apple pie spice

1 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup cinnamon granola (such as Nature Valley), divided

3/4 cup unsweetened applesauce

1/2 cup packed light brown sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

12 (5-inch) parchment paper squares

1 large Pink Lady apple (about 8 oz.), cut into 1/2-inch pieces

1. Preheat oven to 375ºF. Stir together flour, cranberries, baking powder, apple pie spice, salt, baking soda, and 3/4 cup of the granola in a large bowl. Whisk together applesauce, brown sugar, butter, eggs, and vanilla in a medium bowl. Add applesauce mixture to flour mixture, stirring until just combined.

2. Fit 1 parchment square into each of the lightly greased cups of a 12-cup muffin pan, pressing folds into paper as needed. Divide muffin batter evenly among prepared muffin cups in pan.

Lightly press apple pieces into tops of batter, and sprinkle with remaining 1/4 cup granola.

Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 27 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

Drizzle with Sticky Maple-Caramel Sauce before serving, if desired.

Southern Living

SEPTEMBER 2016

Cranberry-Apple Granola Muffins

October 13, 2025

Maple Leaf Wreath with Cape Gooseberry

Welcome your family and guests with this handmade wreath.

Lifelike garden-inspired wreath adds personality and warmth to your home.

Display on your front door, mirror, window, or wall, from kitchen, living room, dorm room to office.

See here on Amazon

This was my pick of the week.

Disclosure: This site includes affiliate links, which means I may earn a small commission if you make a purchase through them—at no additional cost to you. I only recommend products I genuinely love, use myself, or would personally buy. Little Cypress Lodge shares items that reflect my honest preferences. As an Amazon Associate, I earn from qualifying purchases. Please note that prices may change at any time.

Maple Leaf Wreath

October 6, 2025

Pumpkin Bread is a Fall favorite, and adding chocolate chips makes it even more delish. This recipe makes 2 loaves.

3⅓ cups all-purpose flour

1 tablespoon freshly grated nutmeg or 1 teaspoon pre-ground nutmeg

2 teaspoons baking soda

1½ teaspoon kosher salt

1 teaspoon ground cinnamon

3 cups sugar

1 cup browned butter, cooled to room temperature

4 eggs

½ cup water

1 15-oz. can pumpkin purée

1 cup miniature semisweet chocolate chips

1. Preheat the oven to 350°F. Prepare two 9 x 5-inch loaf pans with cooking spray and line the bottoms with parchment paper. In a medium bowl, stir together the flour, nutmeg, baking soda, salt, and cinnamon.

2. In a large bowl, combine the sugar and browned butter. Beat with a mixer on medium speed until well blended. Add the eggs and beat until fully incorporated. Alternately add the flour mixture and water to the egg mixture, beating on low speed after each addition just until combined. Beat in the pumpkin, then stir in the chocolate chips. Divide the batter evenly between the prepared loaf pans.

3. Bake for 60 to 65 minutes, or until a toothpick inserted into the center of each loaf comes out clean. Cool in the pans on a wire rack for 10 minutes, then remove the loaves from the pans and discard the parchment paper. Let the loaves cool completely on the wire rack. Once cooled, wrap them in plastic wrap and store overnight before slicing.

Joanna Gaines Recipe Here

How To Make Brown Butter
While brown butter tastes luxurious, it's a cinch to master using one simple ingredient and keeping a watchful eye. Make delicious brown butter following this method. Use the amount of butter required by the recipe:

Melt butter in a saucepan over medium-high heat. When it boils, reduce the heat to medium and simmer until foamy.
Continue cooking, stirring occasionally and scraping the bottom of the pan, until the foam subsides, the butter turns golden brown with a nutty aroma, and the milk solids separate into brown specks that sink to the bottom. This will take about two to seven minutes (depending on the amount of butter used).
Remove from heat and immediately transfer to a heatproof bowl unless otherwise noted in the recipe (your butter may burn if left in the hot pan).

How to Use Brown Butter in Sweet and Savory Recipes

Try drizzling brown butter over just-cooked chicken, fish, or still-warm polenta, risotto, or mashed potatoes.

Tip
To guarantee you always have brown butter on hand to enhance pastries, sauces, and more, make a big batch and freeze it in ice-cube trays.

A Martha Stewart Recipe Here

Brown Butter Chocolate Chip Pumpkin Bread

October 5, 2025

My Product Pick This Week

Palo Santo Pumpkin

Blends creamy pumpkin puree with rich sueded wood & freshly grated cinnamon.

HomeWorx has quickly become one of our go-to candle brands.
Their premium candles are thoughtfully crafted with high-quality essential oils and precision-engineered wicks, offering a strong scent throw that fills any space. Each candle provides a clean, even burn and long-lasting fragrance for 20 to 40 hours.

See Here

Visit the Little Cypress Shops ...

Christmas Shop | Fall Shop

Kitchen Shop | Beauty Shop

Fashion Shop | Patriotic Shop

Home Shop | Summer Shop

And if you like to eat, visit...

...join our mailing list to be the first to know what's new, and a little note from me.

Also, check out our NEW Little Cypress Lodge Facebook Group Page.

Have a wonderful week!

Autumn Candles

October 1, 2025

It's pumpking time!

These hearty jumbo muffins have pumpkin pie spice flavors and a crumbly nut topping. Serve with a hot cup of coffee or an ice-cold glass of milk.

2-1/2 cups all-purpose flour

1/2 cup sugar

1/4 cup packed brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, room temperature

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract

1/2 cup chopped pecans

topping:

1/3 cup packed brown sugar

1/3 cup finely chopped pecans

1/4 cup all-purpose flour

1/4 cup cold butter, cubed

In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined jumbo muffin cups three-fourths full.

In a small bowl, combine the brown sugar, pecans, and flour, then cut in the butter until the mixture is crumbly. Sprinkle over batter.

Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Recipe by Taste of Home

Pumpkin Pecan Muffins

September 28, 2025

Welcome to Little Cypress Lodge!

Hi friends! I’m so glad you’re here.

Here are this week's picks. I even purchased two of the picks.

Elevate your bedding with the Klarera Embroidered Pillow with Tassels. It blends effortlessly with boho, classic, or modern interiors.

Microwave and Oven Safe. Multi-Use Soup Bowls – These French onion soup bowls combine a deep 27oz capacity with 4 unique embossed patterns, from French onion soup and beef stew to pot pies, shepherd's pie, desserts, and more.

Embrace the spirit of fall with the Celebrate Together Fall pumpkin decor, a perfect blend of warmth and charm for your home. This delightful piece adds a touch of festive allure to any table or shelf.

Haunted movie nights and cozy autumn mornings find their match in these Dearfoams unisex Halloween memory foam scuff slippers. Soft, plush lining wraps your feet in warmth while a cushioned memory foam footbed pampers with each step, making these shoes a charming treat for any household celebration. From Dearfoams.

Thanks for stopping by!

Which item is your favorite this week?

Embroidered Pillow with Tassels - Bealls

Embossed Ceramic Soup Bowls with Handles - Amazon

Dearfoams Unisex Halloween Memory Foam Scuff Slippers - QVC

Celebrate Together™ Fall Resin Pumpkin Table Decor - Kohl's

Visit the Little Cypress Shops ...

Christmas Shop | Fall Shop

Kitchen Shop | Beauty Shop

Fashion Shop | Patriotic Shop

Home Shop | Summer Shop

And if you like to eat, visit...

...and join our mailing list to be the first to know what's new, and a little note from me.

Also, check out our NEW Little Cypress Lodge Facebook Group Page.

Have a wonderful week!

This site contains ad links, meaning I may receive a small commission if you buy something. These are items I would personally purchase myself or have already purchased. Little Cypress Lodge only promotes items that I Love. As an Amazon Associate, I earn from qualifying purchases.

Happy Little Finds #62

September 7, 2025

Welcome to Little Cypress Lodge!

Hi friends! I’m so glad you’re here.

This week, I stumbled upon a few happy little finds I just had to share with you!

✨ Colorful Side Table

This charming little side table instantly adds a cheerful pop of color to any space—perfect for both indoor and outdoor areas. It’s a great way to refresh your space without a big commitment.

🪶 Rustic Hummingbird Hook

I adore this cast iron hook featuring a sweet hummingbird design. It brings a rustic charm and is as versatile as it is cute—use it in your entryway, garden shed, bathroom, or even on your porch. Bonus: It comes in a variety of patterns!

💧 Clinique Clarifying Lotion

My go-to for fresh, clean skin. Right now, Clinique is offering a FREE gift with a $55 purchase—but only for a limited time, so don’t miss out!

🎃 LocknLock Canisters

These are a must-have for fall! Whether you're bringing baked goodies to a Halloween party or just organizing your kitchen, these canisters are both stylish and affordable.

Thanks for stopping by! Which item is your favorite this week?