Am I the only person who opens a can of pumpkin and then scrambles for ways to actually use it…? I never thought I’d say this but, I’m getting quite sick of pumpkin oatmeal and pancakes. I can’t complain, though, because I’ve been inspired to produce delicious creations like this.

Pumpkin ice cream is easy-peasy to make. The process is exactly how you’d imagine it to be.

First, put a scoop or two of vanilla ice cream in a bowl and microwave for 10 seconds. Next, trust your eyeballing instincts and add a big spoonful of pumpkin along with generous sprinkles of cinnamon and pumpkin pie spice.

Then implement your childhood ice cream soup-making skills.

Place bowl back in freezer for at least 10 minutes before digging in or transferring to a prettier bowl. Add toppings of your choice.

Clearly I’ve been looking for excuses to use these fall-ish sprinkles *cough* impulse purchase *cough*. There could be worse problems

• How do you use up leftover pumpkin?

It doesn’t take much to excite me.

For instance, one of my favorite things to do is explore new places, such as during mine and Amanda’s “secret mission” yesterday.

I also get a thrill from trying foods that I’ve seen time and time again on the Food Network. I’m cool like that.

That would be my very first Lobster Roll, and it was better than I had ever imagined. Whoever thought to put lobster on a hot dog roll is a saint in my book.

My next source of excitement: Paula Deen’s Gooey Butter Cake.

I exaggerate not when I say that this was one of the top 5 most delicious foods I’ve ever eaten. But then again, with 2 sticks of butter, 8 ounces of cream cheese, and an entire box of powdered sugar…how could it not be?

I followed Paula’s recipe to the T, and it was super easy. There were no measuring cups involved, and it was made in essentially just one bowl. It looked a bit like this:

Absolutely. to. die. Definitely a crowd-pleaser.

…and my breakfast.

You’d be excited too, right?