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

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.

Chicken & Cheddar Corn Chowder

Post by Rebecca of A Feteful Life

Chicken and Cheddar Corn Chowder Recipe

This chowder’s warmth might make you think of fall, but it is bursting with Indian-summer flavors from fresh corn and peppery arugula. Keep cooking easy with this (almost) one-pot dish. Click on thru to A Feteful Life for the full recipe.

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

Sausage and Cannellini Bean Soup Recipe

Post by Jeran of Oleander and Palm

Do you need a quick dinner idea that can be made in about 20 minutes?  This hearty and healthy soup is perfect for busy, cold weather days.

I love chicken sausage, I have a favorite one that I get at my local grocery store. It has spinach, feta and fennel in it. But, this recipe would work well with regular Italian sausage as well.

Sausage and Cannellini Bean Soup Recipe

I also love cooked leafy greens. Spinach, kale, beat greens, or Swiss chard, I can’t get get enough of them. I’ve shared that I grew up in Papua New Guinea. They cook all kinds of greens there, even the leaves of pumpkins, which are kind of furry. So when I get a chance, I throw spinach into everything. Plus it’s sooo good for you.  I really think that my body craves green veggies. I really feel better when I eat them.

Sausage and Cannellini Bean Soup Recipe 2

Sausage and White Bean Soup Recipe
5-6 links of Chicken Sausage (or Italian Sausage of any kind)
1 onion finely chopped
3 cloves of garlic minced
3 cans of white cannellini beans (white kidney beans)
3 cups of chicken stock
1 cup of water or milk (for a creamier soup)
1 bag of washed baby spinach
1/2 tsp. red chili flakes (or as spicy as you’d like)
salt and pepper to taste

Remove the sausages from their casings.  In a large saucepan, cook the sausage completely, breaking apart with a wooden spoon as it cooks.  Add the onion and garlic and cook until the onion is translucent.  Add the beans, stock and water.  Bring to a boil, season to taste.  Just before serving add the spinach and cook until it just wilts.

Serve with fresh grated Parmesan cheese.
Sausage and Cannellini Bean Soup Recipe  3
Post by Jeran of Oleander and Palm