Creamy Pumpkin and Sage Orzo


It’s almost Thanksgiving! This is my absolute favorite time of year. I love the holidays more than I can explain. We’ve had such warm weather this year and it’s been in the high 60s in WV until this week when we finally dropped to normal November temps. I appreciate the warm weather, but I’m ready for some mitten-wearing weather and some snow for Molly to roll around in.

I’ve been so excited to get back into my kitchen after all the travels and celebrations in Michigan the past few weeks. I’m heading back one last time this year for a Detroit Lions game on Thanksgiving Day (thanks for the tickets, Vanessa!!!) and then it’s back to WV for the rest of the holiday season. Since we’ll be at a Lions game on Thanksgiving, Ben’s family is taking care of feeding us this year so I wanted to make us a little something festive before we left for the holiday. I whipped up this Pumpkin and Sage Orzo recipe for a lunch this week. I think it would make a perfect side to your turkey dinner or a great way to use up leftovers if you wanted to toss in some cubed turkey in and bake it with a breadcrumb and Parmesan cheese topping for a quick weeknight casserole.

Pumpkin and Sage Orzo

1 cup uncooked orzo pasta
2 tablespoons unsalted butter
2 cloves garlic – minced
4 cups chicken broth or vegetable broth
1/4 cup grated Parmesan cheese
1/2 cup milk
1/2 cup pumpkin purée
1 Tablespoon fresh sage – finely chopped
1/8 teaspoon nutmeg
Pinch cayenne pepper – optional
Salt and black pepper to taste

Heat your chicken broth in a saucepan until it’s warmed through, but not boiling. Set aside.

Melt 2 Tablespoon butter in a skillet on medium heat and then add your uncooked orzo and garlic. Cook until the orzo is a golden color.


Spoon in 1/2 cup of the chicken broth.


Cook on medium heat, stirring frequently, until it has been absorbed. Add another 1/2 cup of chicken broth and continue this until all of your chicken broth has been absorbed.


Once the broth has all been absorbed, add in your milk, Parmesan cheese, pumpkin and chopped sage.


Stir to combine and bring up to temp.


Serve with additional sage for color and a glass of wine if you’re eating it with family!



I hope you have a fabulous Thanksgiving and eat until you can’t possibly eat anymore and then just eat a little bit more and then eat a slice of pie!


Soft Pumpkin Sugar Cookies


Hey y’all! I’m back from my blogging hiatus and I’m married! What a surreal few months it has been. Everyone tells you how fast things go, but of course you tell yourself it won’t happen to you. You’ll take the time to savor the details, to remember everything. I’m not going to tell you that it’s impossible, but I will tell you that I now agree with everyone. While it was a fast day, it was the best day I could have asked for. Seeing my brother talk to my friend Lenna from West Virginia or my friends from Chicago meet Ben’s dad, it was surreal. I can’t say that enough. I also can’t say thank you enough to everyone that was involved. I knew I had wonderful friends and family, but I was blown away. I love you all!

Okay enough about me and more about cookies! That’s right, I couldn’t think of a better way to come back to blogging than a pumpkin cookie recipe.

Soft Pumpkin Sugar Cookies

1 stick unsalted butter
1-1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup pumpkin (not pie filling)
1-1/3 cup all purpose flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup white sugar & 3 teaspoons cinnamon – for rolling

In your mixer bowl (or a large mixing bowl – if you’re going to use a hand blender), mix your butter and sugar until they’re light and fluffy.

butter sugar

fluffy butter sugar

While that’s mixing, whisk together your flour, baking soda and powder, cinnamon, nutmeg, and salt and set aside.

dry ingredients

To your sugar and butter mixture, add your egg and mix well. With the mixer still going, add your pumpkin and vanilla. Let the mixer work everything together.

pumpkin mixture

Add your dry mixture 1/3 at a time until you’ve got a nice dough formed and all the flour has been incorporated and you have a gorgeous dough.

pumpkin cookie ingredients

pumpkin sugar cookie dough

Chill the dough for 30-60 minutes. While it’s chilling, pre-heat your oven to 350-degrees.

Once your dough is chilled, it should be easier to handle. Using a cookie scoop, scoop out a ball of dough and roll it in your hands until it forms a ball. Roll the ball in your cinnamon sugar mixture.

pumpkin sugar cookie dough ball

Next, place on a parchment lined baking sheet.

pumpkin sugar cookies

Bake at 350-degrees for 10-12 minutes.

pumpkin sugar cookies recipe

soft pumpkin sugar cookie recipe

Feel free to eat them for breakfast. They go well with a hot cup of coffee and a Monday morning!


Wine Club Disposable Decor with Design Design

I joined a wine club not long after moving here to WV and it was such a great way to get to know a few girls in the area. Plus, it gives us each a chance to host and pretty up our places for company. My apartment still lacks a few necessities and I hate worrying about cleanup for 10+ girl any time I host, so I usually opt for as many disposable goodies as I can find.

A friend of mine works at Design Design and recently hooked me up with some AMAZING disposables. I’m fully aware that you can find some decent looking disposables in your grocery store (trust me, I check often), but I was so excited to see just how pretty they could be!




My favorite thing was this roll of disposable place mats. There is seriously no better way to dress up a table than with matching place mats, and the fact that these are disposable AND come with enough for your entire party is nothing short of amazing.

Design Design offered me some disposable decor items in exchange for a post. All thoughts and opinions are my own.