{pumpkin ravioli with crispy sage & brussel sprouts}

I have owned up to it in the past, but Chris definitely handles waaaay more of the cooking around here than I do (but I do think I am valuable support staff!).  When I'm left on my own for dinner, I generally opt for some sort of ready made meal like Trader Joe's salads or sandwiches- which is fine, but let's be honest it just not that exciting.

I decided to try out elevating a some pre-made Trader Joes pumpkin ravioli and brussel sprouts with a few simple cooking steps (something even I could handle).  In addition to the pack of pumpkin ravioli and brussel sprouts, I picked up a pack of fresh sage and saved some of the pepitas from these arrangements.  Rather than boring ravioli and steamed veggies, I created pan-fried pumpkin ravioli topped with crispy sage and roasted pepitas alongside pan-fried brussel sprouts (full explanation at the bottom of the post).

This dish serves two, but could easily be doubled or tripled to use for a dinner party which means you have no excuse to not host a few friends over this holiday season!

what you need:

• 1 pack pumpkin ravioli
• 1 pack par-boiled and seasoned brussel sprouts
• fresh sage leaves
• roasted pepitas
• butter
• vegetable oil

1. Pull off about two to three sage leaves per person and quickly fry in oil following these directions. Set aside on paper towel to drain excess oil. 
2. Boil water in medium saucepan and cook ravioli for about 6 minutes. Strain and set aside. 
3. While ravioli water is boiling, place a healthy tablespoon of butter into a pan on medium-high heat. Toss in brussel sprouts until they get slightly browned on each side- about 8 minutes. Set aside. 
4. In a separate pan, place another tablespoon of butter of medium-high heat. Gently toss in pasta until slightly crispy on edges- about 2 minutes. 
5. Place pasta and brussel sprouts alongside each other on plate.  Garnish with crispy sage and roasted pepitas.
6. Never eat a boring salad for dinner again.  

{pumpkin crescent rolls}

I am like most people during the month of October- absolutely unapologetically obsessed with any food or drink including pumpkin.  On a recent trip to Trader Joe's I got sucked into buying pumpkin waffles, mini frozen pumpkin pies & pumpkin cream cheese.  It's clearly a problem.

Using the pumpkin cream cheese and a package of crescent rolls, I whipped up this easy dessert the other night.  If you don't include the cinnamon sugar topping (which you need to include obviously) it is truly a recipe using only two ingredients!!  Full recipe at the bottom of the post.

We had these for dessert, but they would be perfect for a Halloween or Thanksgiving brunch - or even to bring as an appetizer to a pumpkin carving party!

what you need (makes 8):

• 1/2 cup pumpkin cream cheese
• 1 package of crescent rolls 
• sheet pan topped with Silpat or covered in cooking spray
• cinnamon sugar topping mixture

1. Pre-heat oven to 350 degrees.
2. Unwrap crescent rolls and lay out on silpat. 
3. Spread about 1 tablespoon per roll of the pumpkin cream cheese on each roll.
4. Roll up crescent rolls in traditional way.
5. Bake for 12 to 13 minutes or until golden brown.
6. Before rolls cool completely- roll them in cinnamon sugar to top. 

{pumpkin mousse}

This past weekend we took a little trip to a cute town a bit north of us to check out the Highwood Pumpkin Festival which is basically a celebration of all things pumpkin-most notably the over 30,000 carved pumpkins on display!  After the festival we headed back to a friend's place to carve our own pumpkins and eat some authentic Texas queso cooked by the hosts (a first for me!).   I offered to bring over the dessert which would give me an excuse to make up a batch of this amazing looking Pumpkin Mousse recipe.  This recipe delivered on all my expectations: it's got that wonderful seasonal flavor of pumpkin mixed with an incredibly decadent creamy consistency yet light texture.  On top of all that, this recipe is very quick to make, requires a short ingredient list and very little technical ability (unless folding whipped cream into the mousse intimidates you like it does for me- it shouldn't, but it does. everyone has fears. this is mine.)  Plus, you can make this mousse up a day or two before your event and simply place the whipped cream and cookie topping directly before serving.  And don't forget about the other great pumpkin dessert option I cooked up last year around Halloween right here. 

 {ginger cookies for the crumbled cookie topping- make sure to sprinkle plenty of this on the top of the dessert as it adds a wonderful crunch and interesting flavor component}

Here are a few photos from our pumpkin related activities this weekend:

 {at the highwood pumpkin festival}

{our entry into the pumpkin carving contest which was 100% chris' idea for a big

 pumpkin with a really little face which turned out pretty hilarious looking}