Pumpkin Pie Gelato Parfaits

Blog post by Rebecca of Not-So-SAHM

Pumpkin Pie Gelato ParfaitsWe developed a serious thing with gelato this past summer — trying out every gelato shop, truck and cart we came across. I love that it packs so much flavor and richness, that just a little bit is enough. And even though the weather has started to turn cooler, we’re not ready yet to give up our favorite dessert. So we thought we’d try our hand at mixing up a yummy gelato treat full of seasonal flavors. There are plenty of recipes out there for making pumpkin gelato from scratch, but we chose to keep it simple and doctor up one of our favorite local gelatos with pumpkin. Add in our other favorite pumpkin pie ingredients and we had a huge win. Delicious!

(And super super cute when topped with one of our Jack O’Lantern macarons, if I do say so myself)

Pumpkin Pie Gelato Parfaits
Makes 4 servings


  • 1 pint Cinnamon Gelato
  • 1/4 cup Canned Pumpkin (not pumpkin pie filling)
  • 1 cup Crushed Graham Crackers
  • 1 cup Whipped Cream
  • Pecans for garnish
  • Pumpkin Pie Sugar + Spice*


  1. Let gelato sit at room temperature until it just starts to soften (about 5 minutes). Scoop gelato into a large mixing bowl and gently fold in canned pumpkin. Place mixture back in freezer until well frozen.
  2. Layer gelato, crushed graham crackers, and whipped cream into parfait glass. Press each layer gently with the back of a spoon.
  3. Top with pecans and sprinkle with pumpkin pie sugar + spice.

*To make pumpkin pie sugar + spice, combine: 1 tbsp ground cinnamon, 1/2 tsp ground ginger, 3/4 tsp ground allspice, 3/4 tsp ground cloves, 1/2 tsp ground nutmeg, and 1/2 tsp turbinado sugar.

Pumpkin Pie Gelato Parfaits 3 Pumpkin Pie Gelato Parfaits 5Rebecca is a mom to two young kiddos and, in her spare time (ha!), likes to pretend she’s a back-up dancer, craft cocktails, and run long distances. A relatively recent SAHM, she blogs family-friendly activities, DIYs and celebration fun at Not-So-SAHM

Chicken Tacos with Cilantro Slaw + Avocado Cream

Post by Rebecca of A Fetful Life
Chicken Tacos with Cilantro Slaw + Avocado CreamLooking for a simple recipe to spice up your dinner menu? These Chicken Tacos with Cilantro Slaw + Avocado Cream are a must try. Fabulous, authentic flavors in a super simple package. Enjoy!

Rebecca and Suzanne are bloggers, graphic designers, and event stylists living in Washington, DC.  Rebecca is a mom to two young kiddos and, in her spare time (ha!), likes to pretend she’s a back-up dancer, craft cocktails, and run long distances. Suzanne is a big fan of good design, good wine, and her two rambunctious little boys. They share DIY lifestyle and event styling projects at A Feteful Life. Rebecca also blogs kid-friendly projects at Not-So-SAHM

A Meri Meri Halloween Party

Written by Giulia Doyle of Audrey’s 74

I grew up in Europe and Halloween was not a holiday we celebrated, but when I moved to Canada 11 years ago I embraced it. My kids also look forward to it, the decorations, the treats and the costumes. When the Land of Nod asked me if I wanted to try their Meri Meri Halloween kit I was excited. The Halloween decoration collection is charming, uses lovely quality paper, fun motives and isn’t cheap looking. My favorite is the gold foil on many of the items and my kids loved picking different cup cake toppers and creating their own scenes. The garlands and pinwheel decorations are easy to assemble and I know they’ll be featured prominently on our fireplace come October. I also love the motives on the gift bags (more gold!) and we all thought the party cups were a fun craft.

A Meri Meri Halloween Party 2 A Meri Meri Halloween Party 4I decided to set up a Halloween party table to use the full spectrum of party supplies available and today I’m also sharing two recipes with you. Crêpes, which are a big crowd pleaser and simple chocolate cupcakes with mascarpone frosting. We also made sugar cookies from a mix and used the great Halloween cookie cutters.

A Meri Meri Halloween Party 5 A Meri Meri Halloween Party Crêpes with Whipped Cream, Pecans and Maple Syrup

Prep Time: 45 minutes
Cook Time: 20 minutes
Yield: 8-10 crêpes depending on how thin you can get them.


  • 200 g flour
  • salt
  • 4 eggs
  • 200 ml milk
  • 200 ml water
  • vegetable oil
  • 1 cup chopped pecans, toasted in pan
  • whipping cream
  • maple syrup


  1. Combine flour and pinch of salt in a medium sized bowl. Mix eggs, milk and water in a measuring cup and mix with flour, starting with a well in the centre of the flour. Mix until well combined and there are no lumps. Let rest about 30 minutes at room temperature.
  2. While waiting, whip as much cream as you think you’ll need (I used one cup) until you have firm, but soft tips. Mix in a table spoon of maple syrup. Set aside.
  3. Chop your pecans and toast them on low heat for a couple of minutes. Set aside and let cool.
  4. Once batter has rested, heat a medium frying pan on medium-high heat with a teaspoon of oil. Add a ladle of batter and tilt pan until the bottom is covered evenly and thinly with batter. Let cook until batter looks almost set on top. Use a silicon spatula and gently lift crêpe and flip. Cook another minute or so or until other side is golden. If the crêpe doesn’t release easily to flip, wait a little longer as it’s not yet done. You can also flip the crêpes with the pan if you dare.
  5. Keep the crêpes on a plate and put in warming oven until all are done. Serve with whipped cream, sprinkled with chopped pecans and a generous drizzle of maple syrup.

*Note how my cream looks messy in the pictures. The hot crêpes will make the whipped cream liquefy again, so serve immediately for prettier serving.

A Meri Meri Halloween Party 3Chocolate Cupcakes with Mascarpone Frosting

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Two dozen


  • 1 1/2 cups unsweetened cocoa powder
  • 1 1/2 teaspoons salt
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1 1/2 teaspoons baking powder
  • 3 cups sugar
  • 3/4 cup vegetable oil
  • 1 1/2 cups buttermilk
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs, lightly beaten
  • 1 1/2 cups hot water
  • Mascarpone Frosting (See recipe below)
  • Sanding sugar for decor


  1. Preheat oven to 350 degrees. Line cupcake pan. I used white liners in order for the pretty ones not to get greasy.
  2. Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. Beat until smooth, about 2 minutes. The batter will be quite liquid.
  3. Pour batter into cupcake pans. Bake 25 to 35 minutes, or until a toothpick inserted into the centers comes out clean.
  4. Let cupcakes cool in pans on wire racks, 20 minutes, before removing. Cool completely on racks.
  5. Fill frosting into a piping bag with large frosting tip of your choice. Frost each cupcake, starting from the outside in and finishing off by pulling the frosting up into a tip.
  6. Sprinkle with orange sanding sugar.

A Meri Meri Halloween Party 8

A Meri Meri Halloween Party 10

Mascarpone Frosting


  • 1 tub of mascarpone
  • 1 cup of powdered sugar
  • 1 teaspoon of vanilla
  • 2.5 cups of whipping cream


  1. Combine mascarpone, sugar and vanilla with a mixer until smooth and creamy. Add whipping cream and whip at medium-high speed until the cream turns to a whipped cream consistency. Don’t over-whip the mixture. This frosting pipes very easily.


Giulia Doyle blogs at Audrey’s 74. She loves to share the sweet and savory, be it in the kitchen or travels. She juggles a family and a full-time job – they cook, travel and often paint a wall a new color.

Shop all Land of Nod Halloween Decorations

Acorn Cookies

Post written by Corri McFadden of corrimcfadden.com and Glitter & Bubbles

What would Fall be without all the yummy treats and delicious snacks that come with it! If you’re in need of a simple kid-friendly recipe idea, look no further than to this adorable acorn cookie snack. Mixing a beloved classic, Hershey kisses, with yummy mini Nutter Butter cookies, and chocolate chips, this delectable cookie treat is sure to get you and your family in the mood for Fall! The recipe only takes 5 minutes to make and will cost you about $10. Just follow these easy steps and you’ll be on your way to a Fall–inspired snack!

You will need the following ingredients: mini Nutter Butter cookies, Hershey’s chocolate kisses, and chocolate chips.

Acorn Cookies Recipe

First, warm the bottom of the Hershey kiss, using a small lighter. Hold the Hershey kiss under flame for about 4-5 seconds until slightly melted, as it will make it easier to attach to the middle of your mini Nutter Butter cookie.

Using the same process, hold the chocolate chip under the flame, this time for about 1 second.  Attach the chocolate chip to the flip side of the mini Nutter Butter cookie.

Acorn Cookies Recipe 3

Repeat until your have your desired amount of acorn cookies. Enjoy!


Corri McFadden is the owner and founder of eDrop-Off Luxury Consignment.  As a Style Expert and successful blogger, she hosts a weekly fashion segment on Chicago’s “You and Me This Morning”,  and features “Style Recipes”, videos and Fashion “Must Haves” on her self-titled lifestyle website Corri McFadden.  Most recently, she launched Glitter and Bubbles, a modern day moms guide for those looking for inspiration through fashion, food and décor.