Fall Festivals & Cheesecake.

And finally it’s starting to feel like Fall in the mornings. I’ve had a very good start to this October 2017 and of course I hope all of my blogger friends and family have! So to start I’ll begin by talking about my new absolute favorite band! @ Dangermuffin (look them up) (seriously) I discovered them at a festival I went to last week. The festival was in Greenville, SC and it was called “Fall for Greenville” hands up in the comments if you have ever attended

I would love to just brag about this festival for a moment. First of all it was free to attend and you had to buy tickets for drinks and food, but only spending 20$ it was more than enough. There was over 50 different food vendors of all types. Sushi, wings, Cajun, Indian, jerk chicken, Gigi’s cupcakes, and fair type food as well. Also tons of booths where you could grab a beer. The festival itself was huge. Over 2 miles long at least and at each side road there were bands set up to play. Luckily the people we were with wanted to see Dangermuffin and that’s how I discovered them. I seriously might put a link at the bottom of this post of one of their songs. 10/10 rating for that festival and it was well worth the drive which was only an hour and the money spent which again was only like 20$. Next year I really recommend you checking it out! Plus the views are incredible.

That very next day we checked out some Apple Orchards, winery’s, and Pumpkin Patches. I love all of the activities that are around when it comes time Fall! When you have time off from busy work life please treat yourself to one of these mentioned or all.

And last but not least!!

CHEESECAKE. So the recipe is probably the most simple recipe you have ever heard of for cheesecake! There is no better time to share a pumpkin cheesecake with y’all . so here ya go.

Pumpkin cheesecake recipe:

Ingredients you will need

Pumpkin Butter
Cream cheese
Cool whip
Pre-made pie or graham crust
Graham crackers and whip cream (optional for toppings)

1 jar of Pumpkin Butter. Of course you could use any but specifically this is a hometown family secret recipe hehe. So the pumpkin butter I am using is the Pepper Palace pumpkin butter. You can get here > Pumpkin Butter
1 eight oz block of cream cheese. Any brand
Mix those two together until very well incorporated and no bits of cream cheese chunks
1/2 cup of cool whip. You will fold this into the mix to make it creamy.
Set into a graham or pie crust
Refrigerate for 2 hours.
Enjoy and top with whipped cream or crushed up graham cracker.

Link to my favorite song right now—> Ode to my Heritage

Well thanks for reading yet another blog post by me. I truly hope you enjoy reading and hearing about my sometimes interesting life, lol. As always in the comments if you let me know that you do like reading my blog and hearing from me time to time it really puts me in good spirits knowing that I will have another post up sooner then later! I look forward to a happy fun October and the months to come! Everyone have a blessed fulfilled rest of your week and I’ll talk soon. Happy almost Halloween~

xoxoxo, Cas

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