Persimmon Walnut Cream Tart with Shortbread Crust

You can always make pumpkin pie.  Or pecan.  Or you can switch things up a bit.  In truth, we almost never stick with the pumpkin/pecan staples.  And I’m not saying you should follow suite.  But when Thanksgiving doesn’t look all that traditional around here, why should dessert?  How about a persimmon tart with a walnut cream frangipane, and a much-easier-than-pie-crust shortbread crust?!  Plus, shortbread crust is roughly 10 times tastier and 100x less fickle than pie crust. I’m always shocked how few people have tried persimmons.  What are your thoughts??  I love persimmons.  I’ll even eat them raw.  The slightly spicy flavor pairs perfectly with the cloves, cinnamon, and nutmeg…

Fall Flavors: Pumpkin Butter

Last week, I swooooooned over this apple butter!  And it is seriously swoon worthy.  But, on the off chance that you don’t have 3-4 hours, I wanted to provide this 20-minute, equally smooth pumpkin butter recipe for all my fellow fall flavor loving people! I would be remiss if I said the flavors were as intense as the slow simmered then baked apple butter from last week, but this 20 minute pumpkin butter is still packed with fall spices and naturally sweetened with coconut sugar, brown sugar, and maple syrup.  All fall long, I keep jars of this stuff for last minute brunch or coffee dates with friends. Pumpkin butter…
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