November Is My Favorite Month!

How's it going? I hope the crisp cooler air has found its way to your area and that warm soup is on the menu soon!

Today is also a day to share everything I love about November with you. It can be summed up in two words -- pumpkin everything

  • First up is pumpkin empanadas! Have you had one?

    As a kid, I remember every Halloween, we would carve our pumpkin (it was always a huge one), add a tea light and put it out on a table on our porch to wait for the trick-or-treaters. As soon as the last piece of candy was gone, my mom would scoop up the pumpkin and take it inside to begin the long process of cutting it up, putting the pieces in a stock pot to cook and eventually end up with a few cups of homemade pumpkin puree. 

    She would then cook it again adding in sugar and all the spices that are reminiscent of pumpkin pie -- cinnamon, clove, ginger and nutmeg. Once cooled, into the freezer it went for another day (usually right before Thanksgiving) to use it as a filling for her delicious empanadas. 

    Below, I'm sharing the fast way to make empanadas in the rare case you didn't cut up and cook your Halloween Jack-O-Lantern pumpkin! 

    Making empanadas in November is one of the special ways I keep mom's memory alive. I hope you enjoy this quicker version as we head into the busy holiday season.

    Do you have family traditions that you hope to pass on to your loved ones? I find that cooking and baking are some of the best ways to connect and show love to those that matter the most in my life. 

  • Next on the list is an easy way to add some moisture back to your skin as the cold temperatures begin to move in and dry us all out! Don't miss the easy pumpkin DIY below. 

  • Last on the list are two products featuring organic pumpkin which adds a wonderful lather to our soap bars -- RPB Face Bar and Harvest Soap

Who's excited? I'm sending out all the good sweet pumpkin vibes for a great month! Thanks for being here. 



RPB Sweet Pumpkin Empanadas

Unless you chopped up and cooked your Halloween Jack-O-Lantern pumpkin, grab a can of pumpkin puree on your next trip to the grocery store to make these delicious treats.


For the pastry:

My mom made a dough that was a cross between a pie crust and a flour tortilla. You can use any sweet pastry dough recipe based on your dietary needs or even buy a prepared one. Here are two good ones 
here and here.

For the filling:

• 1 - 15 oz can pumpkin puree (not pie filling) Save 1 tablespoon for your sweet pumpkin moisture mask below.
• 1 1/2 tablespoons heavy cream or coconut milk
• 1/2 cup brown sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt
Mix all ingredients for the filling well. Set aside. 
Placed prepared pastry dough on a lightly floured surface. 
1. Instead of rolling out the dough, I pinch off small pieces (as seen in the photo above) and make lots of little spheres of dough. We call them "testales" in my family.
2. Roll out each sphere of dough into a circle.
3. Fill with approximately (1) tablespoon of your prepared pumpkin mixture. Do not overfill unless you want a pumpkin explosion in your oven!
4. Fold over dough circle and pinch the dough edges all the way around to seal.

5. Place on a parchment paper covered cookie sheet. Pierce the top of the pastry with a knife or the tines of a fork. Repeat steps 2-5. 

6. Optional: Brush each empanada with beaten egg/water wash or a little milk of choice. Sprinkle each with cinnamon sugar.

7. Bake at 375º for 20 -22 min. until light brown at the edges. Oven temps/times vary greatly -- don't let them burn. :)

8. Brew some coffee and enjoy while still warm.

Filling recipe makes approximately 2 dozen medium-sized empanadas.

Cool completely and store in an airtight container. They freeze well, but I bet you won't have any left to freeze!


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1 comment

  • These pumpkin empanadas sound delicious!!

    Annette on

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