Pumpkin Pies in a Muffin Tin by Rumbly in my TumblyI’ve been wanting to do this since I discovered Pinterest a few years ago, but I just haven’t gotten around to it yet.  I was really wanting pumpkin pie a couple of days ago, so I asked the kids “Do you want to make mini pumpkin pies?” and they yelled “Yes!”

Pumpkin Pies in a Muffin Tin by Rumbly in my Tumbly

So, we got out the old muffin tin, the recipe for Crisco pie crust, and we began.

Pumpkin Pies in a Muffin Tin by Rumbly in my Tumbly

Not only are these adorable, but they are perfect portion control.  After all, you don’t feel guilty eating one, but eating two pies feels a little extreme.  They are also perfect for the crust lover, since the crust to filling ratio is much higher in these than in a regular slice of pumpkin pie.

Pumpkin Pies in a Muffin Tin by Rumbly in my Tumbly

Enjoy, and have a Happy Halloween!

I used Libby’s pumpkin pie filling recipe (the best there is) and Crisco’s double pie crust recipe.


Libby’s Pumpkin Pie Filling:
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon pumpkin pie seasoning (or 1/2 tsp ginger, 1/4 tsp cloves)
2 large eggs
1 15oz can Libby’s Pumpkin
1 12oz can Carnation Evaporated Milk

Crisco Pie Crust (Double Crust Recipe)
2 cups all purpose flour
3/4 cups well chilled Crisco vegetable shortening
1 teaspoon salt
6 tablespoons ice cold water

First, make your pie crust.  Cut together the flour, shortening, and salt, until you have crumbs the size of peas.  Slowly add the water, one tablespoon at a time, until a nice ball of dough forms.  Place it on a well floured surface (I use a piece of parchment paper) and using a round cookie cutter (or a water glass, or anything round) with a 3-4″ diameter to cut out circles.  Place each circle into a muffin tin to make a crust.

Preheat your oven to 425°.

Make your pie filling by simply mixing all pie filling ingredients together.

Scoop about 3 tablespoons of filling into each pie crust.  Place in the oven for 15 minutes.  Turn the oven down to 350° and bake for another 25-30 minutes.

Remove from oven, cool on a wire rack, and serve with fresh whipped cream.  Enjoy!

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The Best Way to Clean and Roast Perfect Pumpkin Seeds by Rumbly in my TumblyOne of my favorite holiday pastimes is to make a big pot of hot apple cider, turn on It’s the Great Pumpkin Charlie Brown, and carve pumpkins with my kids.  This of course, is not complete until we have also roasted our pumpkin seeds to perfection.

The Best Way to Clean and Roast Perfect Pumpkin Seeds by Rumbly in my Tumbly

I think we can all agree that there is nothing worse than a chewy pumpkin seed.  I’ve tried so many methods, but this new method, which I tried last night, is definitely the best ever.  I have found the perfect way, and I will never try a new one.

The Best Way to Clean and Roast Perfect Pumpkin Seeds by Rumbly in my Tumbly

Turns out, the trick is to soak them for a minimum of three hours in very heavily salted water before you bake them.  This surprisingly simple step will yield the perfect seeds.  Additionally, the bigger the seeds, the better.  Usually the bigger the pumpkin, the bigger the seeds.

The Best Way to Clean and Roast Perfect Pumpkin Seeds by Rumbly in my Tumbly

This method will result in a perfectly crunchy, deliciously salty pumpkin seed.  My 4 year old and two year old were scarfing them down.

The Best Way to Clean and Roast Perfect Pumpkin Seeds by Rumbly in my Tumbly

I think they had a fun weekend. :)

Method from Flour on my Face

Step one: Clean your pumpkin, separating the seeds as well as you can from the gunk, and placing them into a large bowl or pot filled with warm water.  The guts will sink to the bottom, and the seeds will float at the top.  Give them a couple stirs with your hand throughout, and then let it all settle.

Step two: In a large bowl or pot, mix 3 cups of very hot water with 1/2 cup of sea-salt.  Mix it around until the salt disolves.  Skim the seeds off the top of your other bowl, and place them into the salty water.  Let soak for a minimum of three hours.

Step three:  Preheat your oven to 350° and drain the seeds from the salted water.  Pour two tablespoons of sea salt on top of them and mix until evenly covered.  Spread them over top of a cookie sheet in an even, single layer, and place them in the oven for 20-30 minutes, stirring, turning, and re-spreading every 5 minutes.  You will know they are done when they are a white color, very lightly golden on just the edges- you don’t want the shells to be browned.  Mine were perfect in 28 minutes, exactly.

Remove from the oven and place in an airtight container.  Enjoy!




Black Forest Cupcakes by Rumbly in my TumblyMy mom asked me to make a Black Forest Cake for one of her co-workers for their birthday.  I am pregnant and tired and lazy, and running out of patience by about noon these days, so I said no.  Then I felt bad and did some googling and found these Black Forest Cupcakes on Cooking Classy and called her back and told her I’d make them for her if she wanted them.  She said yes.

Then, I realized that the topping on these cupcakes is whipped cream, and I couldn’t for the life of me think of a way to decorate these things one day and have them last till the following afternoon, plus in the car, but then it came to me- Waldorf Astoria icing- basically whipped cream frosting- I use it for Red Velvet Cake and it holds up remarkably well.  So instead of whipped cream, I made some of that.

Black Forest Cupcakes by Rumbly in my Tumbly

There are lots of ways you could make this recipe easier.  You could very easily use a chocolate cake mix instead of this homemade version.  I used store bought cherry pie filling.  If I wasn’t feeling so lazy, I would have made my own.  You could use whipped cream instead of the more time consuming Waldorf Astoria icing, but for the love of God, if you do use whipped cream, please don’t use the stuff out of the can.

Whatever you do, you will enjoy these delicious chocolate-y cupcakes filled with tart cherry pie filling and topped with cream and chocolate sprinkles.  What’s not to like about that?  If cherries are in season, top them with a fresh cherry.  I had to make do with cherry sour candies in a pinch. :)

Black Forest Cupcakes by Rumbly in my Tumbly

If you do the Waldorf Astoria Icing instead of whipped cream- follow my instructions EXACTLY.  If you don’t your frosting will be a mess.  Trust me on that one.  If you do it correctly though, you’ll have mastered one of the most delicious, light, fluffy frostings known to man.


Cake Recipe adapted from Cooking Classy

3 oz chocolate chips (I used semi-sweet)
1/3 cup unsweetened cocoa powder
3/4 cups hot water
3/4 cups bread flour
3/4 cups granulated sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup + 2 Tbsp vegetable oil
2 large eggs
2 tablespoons white vinegar
1 1/2 teaspoons vanilla extract

1 can of cherry pie filling, store bought or homemade

Whipped Cream Topping:
1 1/2 cups heavy cream
1/4 cup granulated sugar


Waldorf Astoria Icing:
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar (yes, that is GRANULATED sugar)
1 cup butter
1 teaspoon vanilla extract


  • Preheat oven to 350 degrees. Line a cupcake tin with foil wrappers.
  • Place the chocolate chips and cocoa powder in a medium bowl, then pour hot water over chocolate mixture and whisk until smooth. Transfer bowl to refrigerator and chill 20 minutes, stirring once halfway through chilling, until cooled
  • In a mixing bowl, whisk together flour, granulated sugar, salt and baking soda. In a separate mixing bowl, mix together canola oil, eggs, vinegar and vanilla. Pour chocolate mixture into oil mixture and stir until well combined, then add flour mixture and mix until smooth.
  • Divide batter evenly among 12 paper lined muffin cups (about 1/4 cup in each). Bake in preheated oven until toothpick inserted into center comes out clean, 17 – 19 minutes.  Cool completely.
  • Cut a hole in the centers of each cupcake (big enough to fit 1 1/2 Tbsp filling, mine was slightly heaping out the top). Add about 1 1/2 – 2 Tbsp cherry pie filling to holes in cupcakes.  Top with either whipped cream or Waldorf Astoria Icing.  Decorate with Sprinkles, Cherries, or candies.

To make Homemade Whipped Cream:

In a cold bowl, whip together the heavy cream and the sugar until stiff peaks form.

To make the Waldorf Astoria Icing: (follow exactly)

Cook 5 Tablespoons flour and milk over low heat till thick (spoon should leave a trail when dragged thru), stirring constantly. LET COOL THOROUGHLY!

While cooling, cream 1 cups sugar, butter and 1 teaspoon vanilla. Beat this well till light and fluffy.

Add to flour mixture and beat until of a good spreading consistency.


Apple Snickerdoodle Cobbler by Rumbly in my TumblyShame on me.

I should know myself better by now than to make something titled “Apple Snickerdoodle Cobbler” when I am 5 months pregnant and eating everything in sight.

Apple Snickerdoodle Cobbler by Rumbly in my Tumbly


It’s like I want to gain 65 lbs.

Apple Snickerdoodle Cobbler by Rumbly in my Tumbly

My brother’s lovely girlfriend Lexie sent me the pin on pinterest, knowing that I would want it immediately, and she was right.

Not only is it completely delicious, cinnamon-y, cobbler-y, apple-y, gooey perfection, it is perfect for a lazy pregnant person because it literally took 7 minutes to throw together.  It was ready for my oven before it was preheated.

Apple Snickerdoodle Cobbler by Rumbly in my Tumbly

Sounds dangerous, no?

Don’t be scared/weirded out while you are making this recipe.  It seriously sounds weird with the dumping of the water on top of it, and it looks very strange while it’s baking, but when you pull it out of the oven, you’ll have a delicious apple cobbler on the top, and underneath it, a rich, vanilla-caramel sauce that has cooked underneath that you drizzle all over the top of the cobbler and the ice cream.

Eat this one warm out of the oven, and definitely top with ice cream.  It is the perfect fall dessert.  Enjoy!

Recipe adapted from Cookies and Cups.

2 large granny smith apples, peeled and chopped
2 tablespoons granulated sugar
1/2 teaspoon cinnamon

1 cup flour
1 1/2 teaspoons baking powder
1 teaspoon salt, divided
2 teaspoons cinnamon, divided
3/4 cups granulated sugar
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cups packed brown sugar
1 3/4 cups hot water

Spray an 8×8 inch baking pan with non-stick spray and set aside.  Preheat your oven to 350°.

Peel and chop your apples, and toss them with 2 tablespoons of sugar and a half teaspoon of cinnamon.  Spread the apples over the bottom of the prepared pan.

Using the same bowl that you tossed your apples in, whisk together the flour, baking powder, 1/2 teaspoon salt, 1 teaspoon cinnamon,  granulated sugar, milk, vegetable oil, and vanilla.  It will create a batter just slightly thicker than a pancake batter.  Spread the batter over the top of the apples.

In another bowl, mix together the brown sugar, 1/2 teaspoon salt, and 1 teaspoon cinnamon.  Sprinkle it over the top of the batter.

Here’s the weird part: Pour 1 3/4 cups of very hot water over the top of the whole thing- it will look disgusting- and place it directly into your oven.  Bake it for 45 minutes and pull it out.  The water will turn into a rich caramel sauce.  Cut out squares of cobbler, drizzle with the sauce from the bottom, and serve with vanilla ice cream.


Black Bean and Steak Chili by Rumbly in my TumblyThis is one of my very favorite chili recipes.  The best part is that you chop up two – yes, TWO things, and then you just throw everything else into the crockpot for the day.  No meat browning, no bean soaking.  It’s a simple, delicious, and very hearty chili.

Black Bean and Steak Chili by Rumbly in my Tumbly

Serve it up with some cornbread, and you’ll be in fall/winter meal heaven.



2 lbs  beef stew meat (or chopped up chuck steak)
3 large garlic cloves, minced
1 chopped red or green pepper
1 medium onion, chopped
1 15oz can black beans, rinsed and drained
1 can of whole kernel corn, drained
1 14oz can diced tomatoes, undrained
1 8oz can tomato sauce
1 6oz can tomato paste
1/2 cup water
1 tablespooons chili powder
2 teaspoons Italian Seasoning
2 teaspoons salt
1/4 teaspoon of pepper


Chop up your onion and your green pepper.  Throw them, along with everything else, into your crock pot.  Cook for 8 hours on low heat.  Serve with cornbread or tortilla chips, cheese, and sour cream.

Candy Corn Sugar Cookie Bars by Rumbly in my TumblyBaking disasters. They are the absolute worse.  Almost nothing makes me grouchier. As I see it, there are two kinds of baking disasters: Those of epic proportions (like a cheesecake that cost $30 to make and then doesn’t turn out, a Pyrex bowl full of hot lemon curd actually exploding all over your kitchen, or accidentally leaving the sugar out of a pumpkin pie,) and then there are mini-baking disasters.  Like cookies that fall flat, incorrect baking times that make the center of your bread sink, a minor ingredient being left out, etc.

Rumbly in my Tumbly I Candy Corn Cookie Bars

These bars are beautiful, and you would never know that I had a mini-baking disaster while making them.  But, alas, I did.  When making the frosting part of this recipe, I went to add in a dash of salt, forgetting that I had taken the part off of my giant Costco-sized sea salt container that makes it come out slowly.  I went in for my dash and ended up with like two cups of salt in my frosting.  A couple of choice words, a smack in the forehead from myself, and I started over.

Rumbly in my Tumbly I Candy Corn Cookie Bars

I love baking things that are festive and beautiful but also taste amazing.  These buttery sugar cookie bars definitely fit the bill.  And they were so easy.  When I saw them on Pinterest, I thought to myself “Well, duh! How come I never thought of doing this?”

Rumbly in my Tumbly I Candy Corn Cookie Bars

This leads me to believe that Sarah of High Heels and Grills is some kind of culinary genius.  Because these are so cute and so yummy.  Oh, and EASY! I had the dough made and the pan prepped before my oven was finished pre-heating.  People will think you worked hard on them when you totally didn’t!  That is the best kind of recipe!

Rumbly in my Tumbly I Candy Corn Cookie Bars

Make these up for your kids’ class, your co-workers, a Halloween party, whatever.  I promise they’ll be a big hit.

Rumbly in my Tumbly I Candy Corn Cookie Bars

If you’d like a bigger batch, double the recipe and use a 9×13 pan.

Rumbly in my Tumbly I Candy Corn Cookie Bars


Recipe adapted from High Heels and Grills


1/2 cup salted butter, softened
1 cup of granulated sugar
1 egg
1 1/2 tablespoons of sour cream (or Greek yogurt)
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Yellow and red food coloring
Sprinkles *optional.  I believe in the right to choose to sprinkle or not to sprinkle.*

2 cups powdered sugar
1/4 cup softened butter
1/8 cup half and half
1/2 teaspoon almond extract (or clear vanilla extract- regular vanilla will taste fine but will make the frosting less white.)
a pinch of salt (a pinch, not 2 cups.) ;)


Preheat the oven to 375°.  Grease a 9×9 or 8×8 baking dish and line with a parchment paper sling.

Cream together butter and sugar.  Add the egg, sour cream, almond and vanilla extract and mix well.

Add in flour, baking powder, and salt, and mix until combined.

Add in the yellow food coloring a few drops at a time until you get a deep yellow color.  Remove half the dough and press into the bottom of your prepared pan.

Add a few drops of red food coloring at a time to the remaining dough and mix until you have a nice, deep orange color.  Press that dough on top of your yellow dough, as evenly as possible.

Bake for 18-20 minutes until the edges are a light golden brown.  Remove and cool completely.

While cooling, mix together your frosting ingredients until smooth.  Spread over the cooled cookie and refrigerate for at least an hour until it sets.  Cut it into triangular bars and enjoy!

World's Greatest Chocolate Chip Peanut Butter Cookies by Rumbly in my TumblyI was sold on this cookie recipe as soon as I saw the name of the blog recommending it: Butter with a Side of Bread.  Sounds right up my alley, right?

World's Greatest Chocolate Chip Peanut Butter Cookies by Rumbly in my Tumbly

Boom.  These were good.  You could taste every ingredient.  The butter. The sugar.  The salt.  The peanut butter.

World's Greatest Chocolate Chip Peanut Butter Cookies by Rumbly in my Tumbly

They were pretty much perfect.

World's Greatest Chocolate Chip Peanut Butter Cookies by Rumbly in my Tumbly

My favorite part about these cookies was the texture.  Totally non-cake like and completely dense and fudgy perfection.  Make sure you don’t overbake them, or they’ll lose that perfect quality.

World's Greatest Chocolate Chip Peanut Butter Cookies by Rumbly in my Tumbly

If you like the world’s most perfect combination- chocolate and peanut butter, I can pretty much guarantee you that you’ll love these cookies.

World's Greatest Chocolate Chip Peanut Butter Cookies by Rumbly in my Tumbly


Recipes from Butter with a Side of Bread

1/2 cup room temperature butter
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup peanut butter
1 egg
1 teaspoon vanilla extract
3 Tablespoons milk
1 1/2 cups flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups of semi-sweet chocolate chips (I used one cup of mini-chips)

Preheat your oven to 375°.  Line a cookie sheet with parchment paper.

Mix together the butter and sugars until light and fluffy.  Add the peanut butter, egg, milk, and vanilla, and mix well.

Add the dry ingredients (except chocolate chips) and mix until just combined.  Add chocolate chips and mix in gently.

Scoop by tablespoon onto prepared cookie sheet and flatten criss-cross with a fork.  These cookies do not spread much.  Bake for 8-10 minutes until just lightly browned. (Don’t overbake- you’ll ruin the texture.)



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