Baking with the Bolliers

We love this Pumpkin Alfredo in the fall but it's good anytime if year. It's a simple recipe, but don't skimp on the ingredients or try to make it healthy by replacing heavy cream with milk. It won't turn out as creamy. In fact it will be a soupy mess because this recipe contains no thickening agents. If you have leftover sauce it's great as a white sauce for pizza.  Ingredients: 2 Tbs Butter 1 tbs chopped Garlic 1 C canned Pumpkin 2 C Heavy Cream 1/4 tsp Nutmeg 1 C freshly shredded Parmesan Cheese Salt and Pepper to taste  Fettuccine noodles, cooked Optional: Cooked chicken, Roasted asparagus or brussel sprouts. In a saucepan over medium heat melt butter and cook garlic until fragrant. Mix in canned pumpkin, heavy cream and nutmeg. Cook stirring occasionally until sauce starts to bubble. Stir in parmesan until melted. Serve over noodles plain or with chicken and cooked veggies. 

This time of year I like to bake things and seasonal shapes. I have a huge collection of different seasonal bakeware, a lot of which I have picked up at thrift stores. So I never pass up a chance to bake something and make it a little more seasonally fun. These skull muffins with strawberries on the inside are sure to be a hit with young and old. Here the muffins are pictured with King Arthur Baking Company's perfectly pillowy cinnamon roll recipe also baked in the skull pan. Ingredients: 2 C all-purpose flour (spoon & leveled) 1/2 C granulated sugar 1 Ripe Banana  1/2 C unsweetened natural cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1 C semi-sweet chocolate chips 2 large eggs, at room temperature 1 C plain yogurt  1/2 C vegetable oil  1/2 C whole milk, at room temperature 1 and 1/2 teaspoons pure vanilla extract 12 sliced strawberries Preheat oven to 425°F. Spray a six count skull pan generously with cooking spray and set aside. Then you can either reser