Quick Pumpkin Custard with Maple Walnut Topping

I feel like I've been in a whirlwind of activity. I made this carrot cake into cupcakes for my grandmother's birthday, cut my hair supershort, had my favorite Mellow Mushroom pizza to date (Holy Shiitake pie omgggg), tailgated and watched my Gamecocks whup Missouri, and spent a day on the lake with wonderful friends. Phew. I wouldn't trade it for anything, but it definitely makes a girl guzzle pumpkin spice coffee.

I used to say I only liked pumpkin pie once a year, and that was on Thanksgiving. Um, things change. I'm the only one in my house that actually likes pumpkin pie, though, so what's a girl to do? Solution: Leave out the crust, make individual servings, and top with mapled walnuts. P.S. The compu-dictionary says mapled isn't a word. I say false. 

Citrus & Honey Custard

Hello, friends. I'm about 20 minutes from heading down to Panama City with Will. We haven't seen each other since March, and the poor guy has only been to the beach once this summer. It looks like we're going to have beautiful weather for our trip. That is, it looks sunny and therefore hot as the dickens.

So you'd think that this far into summer I'd have some sort of icy granita or ice box cake. Something that didn't require a stove. Negative. But! This isn't your average custard. Instead of eggs, citrus juice thickens it and allows it to set in the fridge. And it's only on the stove about five minutes. It's actually quite perfect for summer.