Looking for newlywed recipes? I am definitely not Betty Crocker in the kitchen, so it’s a good thing for me that my husband enjoys cooking, and even more fortunate for me… he is an amazing cook! I have been getting much more comfortable trying out my newlywed skills in the kitchen, and I especially don’t mind when I’m exploring a new recipe cause then my hubby would never know if I screwed it up or not!  

I have a few cook books at home, but of course they’re collecting dust since I generally turn to online suggestions such as cooks.com and of course the woman who makes it look so easy, Rachael Ray! I actually prefer getting recipes from my family and friends, so now that we’re enjoying the season’s fall foods, and (dare I say it!?) rapidly approaching the holidays, I wanted to share some of my fall fav’s with you, and I hope that you will do the same!

Let’s begin with Numero Uno: The Cocktail!
Pumpkin Pie Martini: Here’s my new BFF, and I hope she will be yours too!
Ingredients:

• Ice cubes
• 2 ounces (1/4 cup) vanilla vodka
• 2 ounces (1/4 cup) crème de cacao
• 1/4 cup heavy cream
• 1 teaspoon pumpkin pie spice
• Whipped cream, for garnish

Directions:
1.  Fill a cocktail shaker halfway with ice cubes. Add the vanilla vodka, crème de cacao, heavy cream and pumpkin pie spice and shake well.
2.  Dip the rims of 2 martini glasses into a bowl of whipped cream. Strain the cocktail into the glasses and indulge!
Servings: 2 / Prep Time: 5 Minutes
 
Ginger Pumpkin Bread: Excellent for breakfast or dessert!
Ingredients:
1 ½ sticks melted butter (12 tablespoons)
2 ½ cups flour
2 tsp. baking powder
2 tsp. ground ginger
1 tsp. salt
1 cup granulated sugar
1 cup packed brown sugar
1 can canned pumpkin (15 oz.)
3 eggs
Sugar glaze (optional, see below)
Directions:
1. Preheat oven to 375 degrees. Butter and flour two 8 1/2 x 4 1/2 loaf pans (or spray with Baker’s Joy). In a medium bowl, whisk together flour, baking powder, ginger and salt. In a large bowl, whisk together both sugars, pumpkin, melted butter, and eggs. Add flour mixture and stir until just combined.
2. Divide batter evenly between the loaf pans. Bake 45-50 minutes, until a toothpick inserted in center of loaves comes out clean. Let cool ten minutes and invert loaves onto a cooling rack to cool completely.
3. Once cool, glaze if desired. Combine 1 1/2 cups confectioners sugar with 2 – 3 tablespoons of water in a liquid measuring cup. Stir until glaze is smooth and thick, with no lumps.  Drizzle over loaves and let set 15 minutes prior to serving.
Makes 2 Loaves
Butternut Squash Casserole: Don’t knock this one till you try it!
Ingredients