Cheese Tortellini with Creamy Pumpkin Sauce

During my quest to finish up the frozen pumpkin in our freezer, I really wanted to try a savory recipe. I’ve often seen swanky restaurants and chefs on tv combining pumpkin and pasta, but this was the first time I tried it – and I loved it! Just remember to use the pure pumpkin purée, not the sweetened and spiced pumpkin pie filling!

Brandied Cherries

What do you do when you have more amazingly ripe cherries than you can possibly eat? You keep them til Christmas!

I completely forgot about making these until my boyfriend requested them! I made them last year around Canada Day, so I’m a couple months late this year but I’m sure they’ll still turn out great!

Tomato Soup with a Twist

A little while ago, when my friend Vanessa was visiting, my boyfriend Steph and I made her spaghetti and meatballs with homemade sauce. While the sauce was bubbling away, Steph wanted to add a little cinnamon – and my immediate reaction was something along the lines of “Are you crazy!?!”

A few days later, I was still thinking about his suggestion. I thought back to when I made moussaka – the cinnamon works so well in that recipe, so I started to change my mind – maybe there are other places for the tomato-cinnamon combo. Then I stumbled upon this recipe (from CHOW again). The chef, Michael Bulkowski, is heavy handed with the cinnamon in his tomato soup. I decided to give it a try – again, with a couple tweaks: