OK, how awesome was September? It gave us fall, and thus, permission to use pumpkin without restraint. It told us having a sweaty face is now in style. And, our about page got a face lift! I have a good feeling about Autumn. I really, really do.
OK, let’s recap what happened this month on Minimalist Baker, starting with food (links below the image)!
What We Made
1. Simple Southwest Tofu Scramble // 2. Black Bean Beet Burger // 3. Chocolate Peanut Butter Avocado Pudding // 4. No Churn Chocolate Ice Cream // 5. Pumpkin Pecan Granola // 6. No Bake Lemon Fruit Tart // 7. Best Breakfast Potatoes // 8. Chocolate Chia Recovery Shake // 9. Mediterranean Baked Sweet Potatoes
What We Did
- We did an interview with Southern Weddings about how we met, what our wedding was like, and what our 10 current favorite recipes are. Check it out!
- We got in the fall spirit and purchased so much pumpkin at Trader’s. Be, prepared.
- We signed on to help moderate two panels at the Chopped Conference in Kansas City on October 24. If you will be there, we’d love to meet you!
What We’re Craving
It’s serious you guys. Im October, we’re joining the rest of the world and craving pumpkin. Don’t hate us? Also, be on the lookout for lots of autumnal goodness this month. Cheers!
-Dana + John