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Pumpkin Cream Pudding We are pretty in love with our Pumpkin Cream Pie recipe (page 22). There are many quick, no bake pumpkin cream pie recipes out there that call for boxed jello pudding and we are definitely not hatin’. However, ours is a different vibe. While it does call for some cooking time on the stove top, it is still pretty quick. The flavor is rich with butter and spices, it’s less processed, and definitely worth a little added time and love. We wanted to give you all a bonus recipe to shake things up! Much like banana pudding, you will layer this dessert with your favorite cookies instead of crust or you will create a cookie dip by chilling the filling in a bowl and serving with cookies on the side. Pumpkin Cream Pudding Recipe Prepare pumpkin cream pie filling and cream topping according to recipe on page 22. Cookie Layers 24-32 of your favorite cookies (amount depends on size of the cookie filling a 9 x 13 pan). We recommend 32 Pepperidge Farm Chessmen cookies or 32 Lorna Doone Shortbread Cookies! However, use your favorite. Chocolate pairs nicely with pumpkin and spices so a chocolate or chocolate chip cookie would probably be tasty as well. I probably wouldn’t do a spiced cookie because of all the spice flavors in the filling, but this creative process is up to you! Place a layer of cookies in a 9 x 13 dish, filling the bottom of the pan. Spread ½ of your pumpkin cream filling on top. Repeat with cookie layer and remaining filling. Wrap and place immediately in the refrigerator for at least 4 hours or overnight. Add the cream topping before serving. You can stop there or garnish the top with pecans and/or cookie crumbs. Warning, if you garnish with cookie crumbs do this right before serving because cookie crumbs tend to get soggy pretty quickly when wet. If you want to bring something other than a pie to Thanksgiving dinner or any dinner party, this is definitely a great idea! Cookie Dip 32-50 of your favorite cookies. For the dip, we recommend offering a variety of your favorite cookies. Prepare pumpkin cream filling and cream topping according to the directions (page 22). Pour filling in a serving bowl or pan, wrap, and place immediately in the refrigerator for at least 4 hours or overnight. Add the cream topping before serving. You can stop there or garnish the top with pecans or cookie crumbs. Warning, if you garnish with cookie crumbs do this right before serving because cookie crumbs tend to get wet and soggy. This cookie dip is great for any occasion, but it gives us fall game day dessert vibes! Go Team!

This recipe was requested by one of our instagram followers and we had plenty of pumpkin squash from a local farmer so there truly was not a better time! I've made roasted squash soup from a variety of different pumpkin squashes. My favorite pumpkin to use is a Jarrahdale, it's on the sweeter and richer side and if you can get your hands on one, I'm sure you'll love it! You can also use pumpkin pie pumpkins, the medium size round pumpkins, or the cinderella or fairytale pumpkins. I make my pumpkin soup with a lot of savory flavors and a lot of heavy cream, so it's on the richer side. Feel free to make this soup your own by adding pumpkin pie flavors, Indian spices, dried chillies, chili oil, fresh herbs, bacon, pumpkin seeds, nuts, pomegranates, and the list goes on! The first time I had pumpkin soup was during my culinary internship in Anguilla when they paired it with a goat cheese ravioli. It was so, so, so, good! If you don't have time to make some goat cheese ravioli, crumble some goat cheese on top of the soup for a delicious flavor combo that you will not regret! For the soup pictured here I used brown butter and goat cheese! This recipe also contains an affiliate link for an immersion blender we love and has stood the test of time and use! If you are interested in purchasing one, please use our link and we will receive a very small commision! Roasted Pumpkin Squash Soup Serves 6-8 Ingredients 10 cups squash, chopped 1 cup yellow onion, chopped 1 ½ cups roma tomatoes, chopped 1 cup carrots, chopped ½ cup celery, chopped 1 ½ TBS garlic, chopped 3/4 tsp salt 3/4 tsp black pepper 1 TBS olive to coat 1 bay leaf 1 ½ tsp garlic powder 1 ½ tsp salt 1 tsp onion powder 1 tsp ground coriander 3 TBS tomato paste 2 TBS Sugar* 1/4 tsp ground thyme 5-7 cups chicken or vegetable broth (low sodium)* 2 cups heavy cream Instructions Pre-Prep: wash and chop vegetables and garlic. Place all vegetables, chopped garlic, 3/4 tsp salt, 3/4 tsp black pepper, and enough olive to coat vegetables and place on a parchment lined baking sheet. Roast in a 450 degree F oven for 30-40 minutes until vegetables are tender. Once vegetables are tender place them in a large pot and add, bay leaf, garlic powder, additional salt, onion powder, coriander, tomato paste, sugar, and thyme, and 5 cups of broth. Simmer for about 30-45 minutes until all vegetables are very tender. Remove bay leaf and remove pot from heat. Using a hand/ immersion blender, blend soup directly into pot until smooth. Use the remaining broth to thin down soup to your desired consistency. Finish with heavy cream and serve with your favorite garnishes and accompaniments! Notes: Make sure vegetables are very soft before blending. If you are using a traditional upright blender, cool your soup for about 15-20 minutes, remove the clear plastic cap on the lid of the blender, and only fill the soup to about 1/3 of the way full to help prevent the soup from exploding out of the blender and to ensure your safety. When creating this recipe my soup boiled on the stove longer than yours may, so I used a whole 7 cups of chicken broth. I included a range so keep in mind you may not need all of this broth, you can start with just 5 cups and add more as needed. I used two different pumpkins one wasn't as sweet as the other so I added a little sugar. You may or may not want to add this, but I recommend it! We hope you enjoy this soup! If you make it, take a picture and tag us @yellowhousevibes

So far, the Double Chocolate Fudge Brownies with Pumpkin Spice Buttercream from our fall cookbook leads the way for most made recipes by you all! If you’ve made them, you may not think it’s possible to take it up a notch, but this bonus recipe for Double Chocolate S'mores Brownies does just that!

This recipe was created from leftover sweet potato cupcake batter (We created a Sweet Potato Cupcake with Brown Butter Pecan Buttercream icing which is absolutely divine and can be found in our Spring and Summer Cookbook). Since the cupcakes were being frozen for a later event (yes you can do that & we highly recommend it) this cake came right on time for a Sunday night dessert! This recipe makes enough for two loaf pans, or a 9X13 cake pan. Sweet Potato Crumb Cake with Cream Cheese Filling Serves 12-20 INGREDIENTS For the Cake: 1 cup sweet potatoes, cooked and mashed ½ cup butter, very soft 1 ½ cups dark brown sugar 2 eggs, room temperature ½ cup butter milk, room temperature 1 tsp vanilla extract 2 cups all purpose flour 2 tsp baking powder ½ tsp baking soda ½ tsp salt 1 tsp ground cinnamon 1 tsp ground ginger ¼ tsp ground mace ¼ tsp ground cloves For cream cheese filling: 8 ounces cream cheese, softened 1 large egg, beaten 2 TBS granulated Sugar 2 tsp vanilla For the crumb topping: ¾ cups flour ½ cup light brown sugar, lightly packed ⅓ cup cold unsalted butter, cut into small pieces 1 tsp pumpkin pie spice ½ tsp cinnamon 1 pinch of salt INSTRUCTIONS Pre-Prep: Preheat oven to 350 F. Set out butter, eggs, buttermilk, and cream cheese so they reach room temperature. Place sweet potatoes, skin on, in a pot covered with cold water. Then bring to a boil on the stovetop. Boil for 45-50 minutes, or until very soft. Lightly grease and flour a 13x9-inch baking dish or two loaf pans. For crumb topping: Add all dry ingredients into a medium bowl and whisk until ingredients are combined. Using a fork or pastry cutter, incorporate the butter into the dry flour mixture until coarse. For the Cream Cheese Filling: Ensure that the cream cheese is very soft and stir in the beaten egg, sugar and vanilla, until you have a smooth filing. For the batter: Drain the potatoes in a colander and run colder water over them until they are cool. Once the potatoes are cool they can be peeled easily by hand. Measure and place the potatoes in a bowl or a stand mixer and beat on high until very smooth. This step is important to do before adding any other ingredients. Once smooth, add softened butter, brown sugar, eggs, buttermilk, and vanilla to your sweet potatoes and mix on medium-high until combined. In a separate bowl combine your dry ingredients in one bowl (flour, baking powder, baking soda, salt, and spices) and whisk together. Add these dry ingredients to the sweet potato batter on medium-high just until combined. Place 1/2 of batter into prepared pans and pour cream cheese filling over the first layer of batter. Add the rest of the batter on top of the cream cheese layer and top with your prepared crumb. Bake at 350 degrees F for 40-45 minutes (loaf pans) 30-35 minutes (9x13) or until toothpick comes out moist but without wet batter. Notes: You want the butter for the cake batter to be very very soft! You can accomplish this by cutting the butter into pieces and setting it out near the stove or oven while the potatoes are boiling and the stove is preheating. If a little bit of the butter melts that is okay. The best way to describe the consistency of the butter is for it to be similar to pudding or mayonnaise. If you don't have mace you can use nutmeg. While the sweet potatoes are boiling and cooling , you can measure and mix all of the dry ingredients and make the cream cheese filling and crumb topping! Due to the starch in the potatoes, the batter may be a little sticky! However, it's important not to overmix the batter. Enjoy, and if you make these at home, please tag us and use the hashtag #vibeyellow

With both Ricca and I being foodies and creating a cookbook, it’s not always easy to stick with our weightloss plan. We try to limit ourselves to one cheat meal a week, usually reserved for Saturday, the hardest day to eat healthy for us! When it seems like one cheat meal is just not going to work out, we at least try to lighten up the second cheat meal. A week prior to me making these cobblers, a friend invited us over for a home cooked Ghanaian dinner. This was going to be on Sunday, not Saturday, so see where I am going with this? Ricca and I started off the week by meal planning, this time putting our cheat meal on Sunday where we also decided to make a tasty and rich dessert. However, with a busy Saturday out of town, we both cheated with takeout! With that said, scratch the indulgent dessert idea and back to the drawing board. I thought, we can’t punish our friend and make it taste too healthy. So what do we bring? It was the end of Summer, beginning of Fall, so I merged the two seasons flavors and decided on personal cobblers that cut down on the the sugar and butter and were portion controlled. Normally, our cobblers call for a little more sugar and adding butter to the filling, but you won't see that here. Dinner was amazing! Our friend prepared the perfect home-cooked Ghanaian meal. She made Ghana fried chicken, jollof rice, waakye, shito, and plantains. Everything was absolutely perfect and we can’t even describe how nice it was to have such delicious food prepared especially for us! The meal itself seemed fairly healthy, but with so much to indulge in, I spared no calories and was thankful to have a healthier dessert to finish the evening. These cobblers are quick and easy, so give them a try! Sub the fruit as you like, the recipe should work with any fruit combo! Healthy Apple and Berry Cobbler Serves approximately 6 INGREDIENTS For the Filling: 1 cup fresh or frozen blueberries 2 large Granny Smith apples (about 3 cups), diced ¼ cup sugar 1 tsp YHV pumpkin pie spice 1 tsp cinnamon 1 tsp vanilla 1 tsp cornstarch (omit if using fresh berries) For the Crumb Topping: ¾ cups flour 1/2 cup light brown sugar, lightly packed 1/3 cup cold unsalted butter, cut into small pieces 1 tsp YHV pumpkin pie spice ½ tsp cinnamon 1 pinch of salt INSTRUCTIONS Pre-prep: Preheat oven to 350 degrees F. Wash, peel, and dice apples. For the Crumb Topping: Add all dry crumb topping ingredients into a separate bowl and whisk until ingredients are combined. Then, using a fork or pastry cutter, incorporate the butter into the dry mixture until it's coarse and crumbly. For the Filling: Add all filling ingredients to a medium bowl and stir. Make sure all spices and cornstarch are evenly distributed. Dump the filling into a non-stick baking dish, or individual cobbler dishes and top with crumb. Bake for 30-45 minutes. The Cobbler is done when apples are tender, but not mushy. Insert a toothpick or knife into the cobbler to check doneness. If the cobbler is not browning to your liking, increase the oven temp to 400 degrees F for the last 5 minutes of baking. Enjoy, and if you make these at home, please tag us and use the hashtag #vibeyellow Author Keyen is an avid baker, talented script writer, and works full-time as the program coordinator for her community's drug free coalition. You may find her up at 2AM baking, writing, or watching a scary movie.

This chicken pot pie may be the epitome of homemade, rich, comfort foods. Use your Creamy Chicken and Noodles recipe (sans noodle) and the pie crust recipe from our Fall 2020 Cookbook. This recipe serves approximately 8 people so feel free to cut it down or save it for leftovers. You can also freeze the filling in a freezer bag for future meals!

Who needs to go out for brunch when you can make a 5-star, gourmet brunch at home? This bonus recipe was created the day after our Christmas in July party. We had leftover Cranberry Goat Cheese Log, with most of the red wine sauce removed, leftover french bread, red-wine, and all of the other ingredients in our refrigerator and cabinet #praisehands. Ingredients 1 cup Cranberry Goat Cheese Log with most of the Cranberry and Red Wine Sauce removed Butter (for frying french toast) 6 slices of french or italian bread, cut in 2 in. thick slices. For French Toast Batter 2 eggs, plus 1 egg yolk 1 cup heavy cream 1 tsp vanilla 3 TBS maple syrup ½ tsp cinnamon For Red Wine Maple Syrup: ¾ cup red wine (we like pinot noir, shiraz, or any dry- semi sweet red wine) ¼ cup + 2 TBS Maple Syrup 1 TBS Butter For the slurry: ½ TBS cornstarch ½ TBS cold water Instructions First, start on your red-wine maple syrup. Bring wine and ¼ cup + 2 TBS maple syrup to a low boil and continue to boil for 5 minutes. Meanwhile create your slurry by combining your cornstarch and cold water. After you’ve let your wine and syrup boil for 5 minutes, add your slurry and continue to boil until your sauce has thickened like a syrup. Remove from heat and finish with 1 TBS of butter For your french toast batter. Beat the 1 egg plus 2 egg whites in a medium bowl. Then add heavy cream, vanilla, maple syrup, and cinnamon and mix very well. Set aside until you are ready to dip your french toast pieces. For the french toast: Cut a long slit on the top, middle slice of each piece of bread, to create a pocket to fill your bread. Do not make your slit too deep or too wide. Place about 2 tbs of filling inside each piece of bread. Melt a generous amount of butter in a non-stick skillet over medium-high heat. Place only the amount of french toast pieces into your batter, that your skillet will fit. If your skillet will only fit 2 pieces, only start dipping 2 pieces. Place each piece of stuffed french toast into the batter, leaving each side in the batter for 20-30 seconds. Place the french toast into the hot skillet with butter and fry on each side, for about 2-3 minutes until batter is cooked and each side is golden brown. We like to turn the french toast on the other two, edge, or short sides briefly using a tong so that all of the bread is browned. Serve your french toast with your Red Wine Syrup, and powdered sugar! We hope you like this french toast as much as we do! If you make it, take a picture and tag us @yellowhousevibes

RSVP’ing for an event is one of the most important things we can do as guests. In the past, I have been guilty of taking way too long to respond to events, not responding at all, or not showing up after I said I’d be there. Writing this blog makes me cringe just thinking about all of my RSVP faux pas. Now that I own a catering business that relies on accurate guest counts, I’ve been more of a stickler to responding to invitations in a timely manner. Keep reading to learn some useful RSVP tips! 6 Tips for being an awesome invitee! 1. Respond to your host’s RSVP request in the manner they desire. Many wedding clients and planners are now including RSVP cards with postage alongside their invitation to make it easy for you. If the RSVP request is via email, text, or social media, it is best to respond in the way the host requests. This way, the host can stay organized by not having to keep track of RSVPS from various platforms. 2. Respond as soon as you can! Hosts will often allow you weeks to months in advance to respond. I recommend responding within days of receiving your invitation. Not only does this help your host in the planning process, but it also lets them know how genuinely excited you are to attend their event. And if you can't reply at the moment, set a reminder in your phone or planner so you don't forget. 3. Party of 5? Respond with accurate numbers so the host can be sure to have plenty of food and drinks for everyone in your party. Also, pay attention to the names on your invitation. Often times the names on the invitation or envelope are the only guests the host is inviting. So you'll only want to respond on behalf of yourself and those guests. 4. RSVP’ing isn’t just for formal events. Responding to party invitations is proper etiquette for all events whether it’s a business lunch, bridal shower, casual birthday party, or small dinner party. 5. Change of plans? If you accept an invitation and can’t make the event due to an illness or emergency, consider sending the host a gift and/or a thank you note. For many formal events and banquets, your host is paying for your attendance. Weddings for example, cost anywhere between $30-$100+ per person. Some etiquette experts recommend providing a gift that is the equivalent or more than what your host is paying for you to be there. 6. Trust Building. Lastly, responding to RSVP requests can help strengthen business and personal relationships. It lowers frustration and clearly communicates expectations between host and guest. If you want to stay on the guest list, make sure you follow this and all the RSVP rules. As the holidays approach, we can help you host a gathering for the books! Check out our cooking and hosting subscription group where we teach you to become better hosts and cooks, one season at a time! If you found this post useful, please feel free to share it on your social media pages! If you have some RSVP tips you'd like to share with us and the community, please comment below! Author Ricca Macklin is a classically trained chef, professional caterer, business owner, and 1/2 of Yellow House Vibes.

Summer's not over yet! Celebrate summer this weekend with this delicious, refreshing, and super easy to make, drink. Mango Lemonade (The Yellow Drink) 1 cup mango puree (about 1-2 ripe mangoes) 1 1/2 cups fresh squeezed lemon juice (about 8-10 lemons) 1/3 cup fresh orange juice (about 1 large or 2 small oranges) 8 1/2 cups water 3/4 cup sugar Instructions: Add all ingredient directly into your pitcher and stir. Garnish your lemonade with slices of lime, orange, lemon, or chunks of mango and enjoy! Tips: 1. Choose mangoes that are very ripe so you get a really deep mango flavor. 2. Roll your lemons and oranges before cutting to loosen the juices. 3. Make it your own --- you can use whatever sweetener you like best. 4. This drink keeps in the refrigerator for up to 3 days. You will need to give it a stir right before serving. Enjoy, and if you make this drink at home, tag us using the hashtag #vibeyellow #drinkrecipes #summerrecipes