“Best I’ve Ever Had” Pumpkin Pie

There’s no denying that the right pumpkin pie can be life changing. With a dollop of whipped cream and pinch of spice, a slice of pie can transform a so-so day into the highlight of the month. So this holiday season, brighten the lives of your holiday guests with a slice of “Best I’ve Ever Had” Pumpkin Pie.


Rest assured, this recipe comes from a bona-pied baker: Norma, one of Toad&Co’s amazing Product Developers, has mastered every pie in the book (and then some).  She’s SO good, in fact, that her apple pie medaled at last year’s county fair! Norma is also an accomplished swing dancer and one helluva product developer (you can thank her for perfect arm-holes and  inseams). Turn on some tunes, round up your ingredients and get to work on your masterpiece.

Pumpkin & Sweet Potato Pie

Combine the following in a large saucepan. Bring to a simmer (10-15 minutes). Make sure to mashing the yams nice and good.

1 can pumpkin (15oz.)
1 cup drained canned yams
1/2 cup granulated sugar
1/4 cup maple syrup
2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Whisk the following together then add to pumpkin mixture:

1 cup heavy cream
1 cup whole milk
3 eggs and 2 egg yolks
1 teaspoon vanilla extract

Strain and pour into pie crust. Bake 350° until done, about 45 minutes.

Bourbon Whipped Cream

No slice of pumpkin pie is complete without a dollop of whipped cream. Try whippin’ up some Bourbon Whipped Cream to really get the party started.

1 cup heavy cream, well-chilled
2 teaspoons powdered sugar
4 teaspoons bourbon (and 2 oz. for sipping…)
2 teaspoons pure vanilla extract

Combine ingredients in a chilled bowl and beat until soft peaks form and cream is billowy. Cover and refrigerate until ready to use.


Need a delicious cocktail for your holiday party? Or just something to keep warm? These delicious drinks should do the trick!

BBQ Bourbon Chipotle Oysters

In 1983 when Hog Island planted their first oyster seed, their motto was “Strong backs and weak minds.” Well, they were clearly sandbagging because today they’re considered one of the premier producers of certified sustainable shellfish harvesting over 3.5 million mouth-watering mollusks a year.

As a true testament to their commitment to their backyard they’re also a Certified B Corporation and California Benefit Corporation. Achieving such designations require meeting rigorous standards related to social and environmental performance, accountability and transparency. We made sure to reserve a picnic table, order a bucket-o-beers and proceed to lay down a shuckin’ and grillin’ oyster fiesta.

BBQ Bourbon Chipotle Oysters

50 Hog Island Sweetwater oysters
1/2 lb (two sticks) unsalted softened butter
1/2 cup brown sugar
1/2 cup bourbon
3/4 cup finely chopped garlic
1/2 can of ten oz chopped chipotle chilies in adobo sauce


Dissolve brown sugar into bourbon. Mix into butter, adding in garlic and chilies. Mix well and refrigerate an hour. When ready to party, fire grill to medium hot, shuck oysters and dollop spoonful of butter mix on each. Place on grill and wait for butter to bubble. Watch oysters sizzle for about one minute. Once the oysters are bubbling, remove from the grill, let cool and gobble.


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To keep it comfortable while shucking oysters, Julana is wearing the Namche Travel Scarf over the Indigo Skye Long Sleeve Shirt layered with the Sia Long Sleeve Tee, with the Heartfelt Sweater Skirt. Jade is wearing the Boxcan Sherpa Overshirt with the Windmere Dress and the Iona Modal Scarf.

Alex is wearing the Kennicott Shirtjac layered over the Indigo Flannel Slim with Rover Pants. Richard is wearing the Los Padres Fleece Jacket.


Save Water, Drink Tequila


Drought conditions are no joke (trust us, we’re headquartered in Southern California). We’ve become experts in reducing water consumption and one of the best ways is by offsetting the difference with tequila. You don’t even have to run the tap to whip up the Cucumber Margarita: a slow sipping, cucumber breeze that elevates your senses and carries you away to warmer places and friendly faces. Just don’t forget to hydrate (with real H2O, not tequila, please).

Sweet Chili Rim Salt

1 Tbsp chili powder
1 Tbsp coarse kosher salt
1 Tbsp sugar

Swirl together on a plate until completely mixed. Easy peasy.

Cucumber Margarita

4 oz tequila
2 oz fresh lime juice
1 oz fresh orange juice
1 Tbsp agave
1 cucumber, sliced thick
1 jalapeno, thinly sliced

In a blender, add tequila, lime juice, agave, orange juice, and cucumber – pulse for 1 minute. Strain liquid into a cocktail shaker, add jalapeno slices, muddle. Shake with ice enthusiastically, then strain into serving glasses rimmed with sweet chili salt and filled with ice. Top with slices of cucumber or jalapeno to kick it up a notch. Olé!

Easter Dinner Around The Campfire


Easter Sunday is upon us, and with spring in full swing there’s a chance that you may find yourself pitching tents and gathering wood rather than bellying up to a table full of in-laws. But that doesn’t mean you can’t eat like the best of ’em! Our Women’s designer, Guin, doubles as an expert camp cook and offered up a camp-friendly Easter dinner that will surely leave you just as satisfied as Grandma’s sweet rolls and ham. To make any camp-cooking experience seamless, Guin recommends slipping a roll of tin foil in your kitchen gear. It’s good for layering on the top of the fire ring so you don’t lose any goodies to the embers below. Bring some extra wet wipes  to clean off your hands because you really don’t want to smell fish while you are eating your Easter Reese’s S’mores!

Campfire Roasted Asparagus:

1 bunch of asparagus, trim by snapping off the bottoms
2 cloves of garlic, minced
Toss in olive oil and salt & pepper
Finish with a squeeze of lemon

An Easter themed dinner should have asparagus roasted with garlic and lots of olive oil, salt & pepper.  Top with lemon and roast until golden brown. Mom will be happy to know you got some greens.

Campfire Cooked Fish:

1 large piece of frozen fish (skin on)
3 cloves of garlic, minced
3 tablespoons of whole grain mustard
3 tablespoons chopped dill
3 tablespoons chopped parsley
Ample olive oil
Parmesan packets
Salt & pepper

Pick a nice large piece of fish from the frozen section of the grocery store. Most times they are packaged and frozen on site, and depending on what part of the country you live in, the frozen stuff can taste fresher than something from the refrigerated section. Frozen fish is also great for keeping the cooler nice and cold AND will likely thaw to perfection in time for cooking! Guin’s camp kit always includes fresh cracked pepper because it makes all the difference in flavor. Coat flesh side evenly with whole grain mustard. Apply salt, pepper and minced garlic liberally. Press a handful of herbs fresh or dried on the mustard and garlic. Top with lemon slices.

Depending on how hot your fire is, it may take a while for these bad boys to cook. Flip halfway through cooking. Rule of thumb: It’s done when the fork slides through easily and begins to flake the grain of fish. If you’re one of those people who keeps parm packets from pizza delivery, dump that sucker all over everything.

Campfire Grilled Bread:

1 loaf of bread of your choice, sliced
Olive oil

Coat both sides of the bread with with olive oil and salt. Place directly on grate. Toast both sides. Keep an eye out so these don’t burn. A little char is good, but not too much.

Deviled Eggs:

12 eggs
Chopped herbs
2 mustard packets
1 packet hot sauce
Salt & pepper

Coming from the Midwest, deviled eggs are a holiday favorite and Guin is an expert. This would be a great thing to prep at camp breakfast after you make coffee.  Place a pot of cold water on your camp stove. Drop enough eggs in for the group and bring to boil. Turn off and cover for about 17 min. Once finished, pop these in the ice chest for later. At dinner, peel and halve. Empty cooked yokes into a bowl. With a fork, mash the yokes and add a hefty portion of salt and pepper and a handful of chopped herbs you have with you. Add a squirt of mustard and combine. Spoon mixture into the halved eggs. Sprinkle a little cayenne pepper on top if you have it or add a dash of hot sauce. BOOM deviled eggs.

Reese’s S’mores:

Graham cracker
Reese’s Egg

Nothing says Easter more than a Reese’s Egg. Why not combine this with the S’mores camp classic? Toast your marshmallow over the fire until it has a crispy brown layer all over it (or just light it on fire, however you roll it’s cool with us). Trap the marshmallow between two graham crackers and carefully add in the Reese’s Egg. Smash it down and enjoy!