Spiked Pumpkin Pie Milkshakes

Earlier this year Joel had a vanilla caramel bourbon spiked milkshake at Bobby's Burger Palace and loved it.

We had leftover pumpkin pie filling from the Pumpkin Pie Throwdown, so we decided to try making our own spiked milkshakes.

Joel combined the chilled pumpkin pie filling with some brandy and a little buttershots schnapps in the blender and gave it a whirl.

I rimmed the glasses with a cinnamon sugar mixture.  It was silky smooth, pumpkiny and oh so fall. 

Next time you make pumpkin pie, consider whipping up a cocktail with the leftovers while you wait for the pie to finish baking. 

Hello October

Hello, October. I'm looking forward to football, comfort food and beautiful foliage.
I'm doing a photo challenge for the month of October with some friends. We have a big list of inspiration prompts to use as guidelines.


This is my take on Something Orange.

I stopped in the middle of prepping for supper to take photos. Butternut squash is my absolute favorite vegetable. And that's saying something because I love veggies. I picked this up at the Farmer's Market at City Hall from Noquochoke Orchards in Westport MA. They also sell a variety of apples and gorgeous dahlias. That's a whole lotta happy in one farm stand!

Today, I'm making the Barefoot Contessa's roasted squash. I'll toss the peeled and cubed squash with some olive oil, salt, pepper and thyme from my herb garden. Roast at 400 degrees for about 45 minutes, stirring once or twice for even roasting.

We'll have it with pulled pork sandwiches and harvest spice beer from John Harvard's Brew House. This is one of my favorite fall beers. Then we'll watch the Patriots take on the Oakland Raiders.