sing along with me :-) first you spread, spread, spread your bread with peanut butter then marshmallow fluff to make a fluffanutter. alexa, they sound good. i saved the recipe. i'll have to try them. nina, in case it's ever pulled from the market, try this. although i would venture to say if you purchased a large jar and it got lost in the pantry for years, it would still be the same when you finally found it. i don't think they aren't going to make fluff anymore, i think there was a lot of hoopla about it having been served in some school cafeterias. Homemade Fluff 3 egg whites 2 cups light corn syrup 1/2 teaspoon salt 2 cups 10X sugar (confectioner's) 1 tablespoon vanilla In a large bowl, combine egg whites, corn syrup and salt beat with electric mixer for 10 minutes, until thick add 10X sugar. Beat on low speed add in vanilla, and beat until blended. Use this in any recipe called for marshmallow creme.

Hey Stacy! When I made them alst year, the cake part held for a couple of days without a problem in an air tight container. The filling can also be made at least a day in advance and covered and refrigerated. Once they are assembled, they are good for about 24 hours - after that they get a little squishy. THey still taste good, but the texture is a little bit suspect. Good luck and let me know how it goes! Alexa

If they are uncarved and do not have soft squishy spots, mould, nor mildew, they should be fine to eat. You could cut the pumpkins in half and seed, then cut into wedges (like you would squash) and roast until soft. Scoop the flesh from the skins, then PUREE it. Strain the puree before using. I am sorry, the mere thought of a pumpkin string in that custard pie makes me want to hurl. Dances - whose dancing bunny is at home and whose well-meaning grandmother would make pies with stringy jack-o-lanterns.....like eating a pumpkin hairball if you ask me.

Nini, I am not in love with the granite. We didn’t choose the counter and I would not have chosen it. But.....after having kitchens in different houses and chasing expensive trends in what was supposed to be the forever house that I eventually could not wait to leave because supervising it was like being the mayor of my own town, I am very reluctant to change it. For one, what would I change it to? I don’t love quartz or marble, certainly not enough to change this for either. I still love tile counters but would not do that bc they are impractical. If anything I would change to wood counters, then would still have to do something with backsplash and probably would end up changing the cabinets too. I am not going down that rabbit hole this time. I’m not after a dream kitchen—-I just want to like this one more. And to accomplish that I will do smaller projects targeted at the element I like least, in this case the backsplash. Does that make sense? It would not have to me twenty years ago!