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if you haven't heard, the SAN FRANCISCO GIANTS won the world series...again!! to have lived through one win in my lifetime was magical, but two? that's unbelievable!!! quite honestly, nothing beats the first feeling of victory when the boys won in 2010. because it had been so long since this franchise had actually won and the fact that it was the first win as the "San Francisco Giants", not "New York Giants", 2010 was so, incredibly sweet!!! don't get me wrong, there were some seriously awesome things that happened to get us to the 2012 win - two playoff comebacks, a well-rounded team with many firsts for some of the players (like marco scutaro), and a sweep for the underdog team that was counted out! take that, odds makers! so, how do i celebrate? by baking! in 2010, i made caramel apple cider cupcakes ...this year, i decided on pumpkin cakepops. i figured they are super of-the-season and i also hadn't made cakepops in quite some time. w...

as i mentioned, i have enjoyed the texture and awesomeness of steel cut oats lately. they have become a staple to my breakfast regimen. so, when i was able to combine my other obsession, pumpkin, i was very intrigued! it's like having pumpkin pie for breakfast and i'm happy to enjoy this fall flavor through the winter months... BAKED PUMPKIN STEEL CUT OATS posted on thekitchn.com  by faith durand on november 2, 2011 2 T unsalted butter, divided 1 1/2 c steel cut oats 1 c pumpkin puree 1/3 c brown sugar 1 t cinnamon 1 t ginger 1/2 t cloves 1/4 t nutmeg 2 c milk 2 1/2 c warm water 1 t vanilla 1/2 t salt preheat oven to 375°F.  in a 3-qt saucepan or dutch oven, heat 1 T of butter over medium-high heat. when the butter foams up, stir in oats and fry them, stirring frequently, for about 3 mins or until they smell toasted. push oats against side of pan and drop second tablespoon of butter in the cleared center of pan. dump in pumpkin puree. fry it in the but...

this was one of my favorite results from thanksgiving. the biscuits had a nice, subtle sweetness from the pumpkin ad spices and the orange-honey butter pulled it all together. i would make this for any fall get-together. they're easy to make, but are impressive. PUMPKIN BISCUITS posted on dine & dish by kristen on october 21, 2010 2c all-purpose flour 3T sugar 2t baking powder 1t ground cinnamon 1/2t baking soda 1/2t salt 1/4t ground nutmeg 1/4c chilled butter, cut into small pieces 3/4c fat-free buttermilk 1/2c canned pumpkin cooking spray preheat oven to 450°F. lightly spoon flour into dry measuring cup and level with knife. combine all dry ingredients. cut in chilled butter with pastry blender until mixture resembles coarse meal. in separate bowl, combine buttermilk and pumpkin. add to flour mixture, stir until just moist. turn the dough out onto lightly floured surface; knead lightly 5 times. roll dough about 1/2 inch thick. cut into 12 biscuits with a 2 ...

one of my favorite food blogs is TasteSpotting , where i can look at images to decide whether or not i was to try making it. i, myself, have not felt my photos are up to par, but someday i will be up to par! anyway, one of the best things about TS, is that they post images and recipes from other food blogs and i've been able to find a couple others that i love. one of which is called Lovin' From the Oven . kim seems to be a talented, innovative baker, who totally understands what desserts and sweets are all about! i was in the mood to bake, but was looking for a recipe that was easy and that i already had ingredients to. so, i found a recipe for pumpkin bars. i haven't had pumpkin since christmas and once i saw the recipe, i suddenly had a hankering, of course. but, when i was done, i think i'd done something wrong because it had more of the consistency of cake...oh well, it's still delicious! i just wished i had cream cheese so i could frost it. PUMPKIN BARS adap...