I attended my very first Harry Potter party last night. Ever.

The following edition of Lit, Wit, and an Oven Mitt is brought to you by Pumpkin Pasties, paragon pastry of the Hogwarts Express.

“For heaven’s sake, Harry, what are you doing?”

Harry ignored her and reached around her for a greenish-blue bottle on the counter, keeping his wand fixed ( Read more... )

Okay, so it's not the prettiest. But listen, this thing is amazing ( Read more... )

Y'all. This cake is INSANE. And it's easy. And you just have, have, have to make it. It’s a moist, simple pumpkin skillet cake with a layer of gooey, rich toasted pecan and coconut filling ladled over top. Mike and I ate it with ice cream (duh) and a totally excessive drizzle of caramel sauce, swooning with every bite. You’re going to LOVE it.


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I recently received Luisa Weiss's memoir, My Berlin Kitchen to review. You might know her as The Wednesday Chef. I just thought I'd let you know that particularly if you love food, memoirs, places, or love stories, it's a fantastic read. She's a wonderful writer ( Read more... )

I first made America's Test Kitchen's oatmeal snack cake over a year ago, and it was incredible -- such a quick little recipe, but so moist and delicious. I was recently pondering the numerous cans of pumpkin I still have in my pantry and decided a Pumpkin Oat Snack Cake should absolutely exist. Et Voila ( Read more... )

The following concoction, possibly prompted by a scene in Legend of Zelda: Twilight Princess, simmered up in padparadscha's subconscious:

Those of you who’ve been around for a while probably know a bit about my wild subconscious: I have super-intense and detailed dreams, highly augmented by the Fukitol pills I take. Normally they’re sweeping crazy epic ( Read more... )

My friend had a baby a few weeks ago, and I was finally able to go visit them this week. I couldn't go empty handed, but I wanted to bring something that was both delicious AND somewhat healthy. A few days ago, I got this recipe in my daily Hungry Girl email. It fit all the requirements: healthier than normal fudge, delicious (OK, so I was guessing ( Read more... )

I got this recipe for these from a customer at work. I've only recently started to like pumpkin flavored things (coffee, muffins, etc), so I thought these would be a good way to try something new. If you're looking to add something different to your annual Thanksgiving spread, this is a perfect way to mix it up while still keeping to traditional ( Read more... )

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My favorite savory recipe using pumpkin and virtually the only savory pumpkin dish I've ever made is Dorie Greenspan's Pumpkin Stuffed with Everything Good. I throw in a little sauteed swiss chard too. This is an awesome dish that I think I wouldn't mind making any time I had pumpkin, but I wonder if there are other great savory pumpkin dishes out ( Read more... )