Pumpkin Puree! (repost)

 I thought with our current season and the shortage of canned pumpkin, this would be a good one to repost!  I've been blogging for over a year now so I can look back at all the archives.  It's fun ;-)

Enjoy!

I love pumpkins.

I really do.  They are so iconic of all things fall.  They make me feel comfortable.  And hungry.

A couple weeks ago, a group of my friends got together and we took our kiddos to a pumpkin patch.  The kids had a blast and I was able to gather four pumpkins, cut fresh from the vine.  Mmmmm...

I love having fresh pumpkin puree for cakes, pies, breads, soups and baby food.  Now, people recommend baking your pumpkins all sorts of ways.  Some bake them upside down without water, some cut them into wedges and bake them upright but both result in dry and tough pumpkin.  And the words "dry" and "tough" have no place in pumpkin puree vocabulary.  

This is how my Mama taught me.

*****************

 Wash those pumpkins then cut them in half.  Let your toddler hold the knife and feel the power.

Or not.  My knives are extremely dull - but I guess they are sharp enough to cut a pumpkin.

So pretty :-)  Scoop out all the seeds and SAVE THEM.

Do not throw out the pumpkin seeds.  They are delicious roasted.

Take your scooped-out pumpkin halves and place them cut side down in a 9x13 baking pan.

Run a good inch of water into the bottom.

Place the pan into a 350* oven for an hour.  They will be nice and golden brown.  I had to do my 4 pumpkins in two batches.

If you want to let them set for a while, the cooling will create a vacuum and all the water will be sucked into the pumpkin hollow.  It makes a nifty sound when you pull out the pumpkins. 

Anyway, lift them out and let them cool for a while.  Save that water!  Once they are easy to handle, scoop out the innards with your left hand as you try to take a picture.  Then get pumpkin goo on your camera and wonder how actual food bloggers do it.

All's you have left is the shell.

"Peter, Peter, pumpkin-eater, had a wife and couldn't keep her.  

He put her in a pumpkin shell and there he kept her very well." 

I have a toddler, mm'k?  Nursery rhymes are my life.

Put all that delicious pumpkin goodness in a bowl along with the saved water from the pans.  You DID save that water, didn't you?  I like to use the same water because it contains nutrients from the pumpkin - so why waste it?

Set up your food processor then have a stroke of genius and use your immersion blender.  

Oh, how I love thee, immersion blender. 

It took a while blending, but it worked quite well!  If you don't have an immersion blender, buy one right now, you can use your food processor or a blender.  A blender might require some additional water.

Here is the finished product.  My four, smallish pumpkins produced 16 cups of puree. That's four cups per pumpkin.  Not bad for $2 per pumpkin!  That means $0.50 a cup.  It's cheaper than the canned - and it's far fresher than anything you can buy in the store.

I like to freeze my puree either in wide-mouthed glass jars (appropriate for freezing) or quart ziplock bags.  If you put it in ziplocks, be sure it's completely chilled first, so all those weird plastic-y things don't leach into your puree!  I've heard you should use it before a year passes, but I've never had a problem with that.

Now go forth and bake some scrumptious pumpkin goodies!  

You can certainly use this as baby food.  Just make sure it's completely blended before serving.

If you want to roast those seeds, mix them up with some coarse salt and a light drizzle of olive oil.  Put them in a pan and bake at 350* for about 15 minutes.  Once they are toasty brown, they are ready.  Eat as a snack, throw on salads, use as a garnish on soup - get down that yummy fiber!

Chocolate Truffle Frosting

My birthday is tomorrow.  In honor of myself (hehe), I decided to make a chocolate cake for potluck last night.  This ensures that other people would eat part of it and I wouldn't become a glutenous, birthday girl blob.  I used a basic chocolate cake recipe and then made the amazing frosting I had discovered in the Better Homes and Gardens cookbook about a year ago.  Seeing the words "truffle" and "frosting" together said "yummy" in my mind.  I'm such a sucker for sugar.  I try to be a health foodie but it's just not who I was made to be.  So here's how to make it (and please excuse my pathetic food photography!).

You will need:
1 1/2 cups whipping cream
1/4 cup light corn syrup
2 cups semisweet chocolate pieces
1 tsp vanilla
 

Combine the whipping cream and corn syrup in a saucepan.  Stir over medium heat until it begins to simmer.  Remove from heat.

Stir in the chocolate chips and vanilla until completely melted.

This is what it will look like.  Let it get completely cool.  I put it in the fridge to speed things up, but sitting on the counter it takes about 1 1/2 hours.

And so this is what happened: everyone arrived for potluck but they came to our house instead of the church sanctuary because it is all set up for VBS and we didn't want to ruin any of the New York City decorations.  Then I had to quickly beat the frosting with a mixer, which becomes much lighter and fluffier - almost the consistency of whipped cream - then spread it on the cake really fast because I had ten extra people in my house and a whiny toddler hugging my knees and I forgot all about picture taking. Then we ate 3/4 of the cake and I didn't get any pictures because it was that good and we were busy talking about the minor prophets.  But anyway, your supposed to beat it, and then spread it, and it will cool in awesome, fluffy-looking peaks all over the cake!  You can see the fluffy peaks here.

 And it's really yummy even if I didn't take pictures of the whole process.

So enjoy!  Maybe you can make a cake tomorrow to celebrate my birthday in case you needed an excuse ;-)

Strawberry Avocado Smoothie

If you have never thought of using an avocado in your smoothie for extra creaminess, I am here to enlighten you!  I had my first avocado smoothie in Ethiopia and while I wouldn't exactly recommend it straight up blended with sugar like my first one, the texture is way better than the traditional banana, not to mention that the health benefits are fabulous! 

This is what I whipped up today for lunch.  The measurements are approximate since I tend to just throw things in the blender until they look right.  Tweak it all you like!


1/2 medium avocado

10 hulled strawberries

1/4 cup plain yogurt

4 ice cubes

1 Tbs maple syrup


Blend 'til smooth and enjoy!

Ya Gotta Try Dees!

Our church had a farewell potluck for us this past Sunday.  It was a bittersweet time of fellowship.  God has blessed us through each of the individuals each week (and sometimes in between).

A dear gentleman from our church brought two bags of these chips - the Mediterranean variety (with the seasonings) and the Original kind without.  He gave me what was left in the end since I was kind of raving about them.

I had to take a picture of the picture on the bag because...uh...well, they didn't last to long here.  Charissa really like them.  I tried to prevent her over-consumption by eating them as fast as I could.

Here's a list of the variety found in these lovely colorful chips.  Who knew that Taro and Batata and Parsnip were so good in chip form?  And you even get a serving of veggies!

As Charissa would say, "Mmm-mmm, in my tummy!"

Find them in your local grocer's chip aisle!  These things are amazing!

Chocolate Coconut Oatmeal "Health Food" Cookies!

These are about as healthy as a chocolate chip cookie can manage to get, I guess.  At least I like to think so.  I've been tweaking things around trying to come up with the perfect whole food cookie recipe and I think I finally managed it.  Please make these today!

Cream together:
1 c butter
3/4 c sucanat sugar
3/4 c demerara sugar

Mix in:
2 eggs
1 tsp vanilla

Add and combined:
1 tsp salt
1 tsp baking soda
1 1/2 cups freshly ground spelt flour (you can use plain whole wheat)
3 cups old fashioned rolled oats
1/2 cup quick oats (I'm sure you could use more old fashioned if you want)

Mix in:
1 3/4 c chocolate chips
1/2 cup chipped coconut (optional...but why would you opt out?)

Bake at 350* for 8-10 minutes
(This bake time is on a stainless steel sheet with parchment paper.  Darker, non-stick pans would be different - just keep checking them.)

Enjoy with a cold glass of milk! 

The Fudge

I feel guilty just posting this.  See, I've recently started eliminating refined sugar and flour from our diet for a variety of reasons and replaced them with whole food substitutes.  But sometimes there are certain things I just can't bear to modify simply because I know they will still be a big pile of sugary junk delight and won't taste the same.  And they probably won't be all that healthy anyway. 

Of course, everything in moderation.  I wouldn't recommend eating a whole pan of fudge, even healthy fudge (isn't "healthy fudge" an oxymoron?) because you feel slightly sick and your husband gives you an amazed/questioning look.  Not, um, that I, uh, speak from experience.

If you want to make some healthy fudge (and I know there are some recipes out there) be my guest.  And if you wouldn't mind bringing it to me afterward, I'm a health food nut and I'd be more than *burp* happy to lengthen my lifespan in that way. 

So with all that being said, here it is, my friends.  The most wonderful fudge in the world - and it's so easy!!!  This is a favorite childhood memory of mine and the recipe can be easily modified to plain, walnut or peppermint. 

1 2/3 cup SUGAR

2/3 cup EVAPORATED MILK

1/2 tsp SALT

2 Tbsp BUTTER (not "BUT")

 Dump them in a pan together over medium/high heat.

Stir it around with a whisk as it melts and comes to a boil.

 Once it hits a boil, set a timer for 5 minutes and keep stirring.

I take a little break to butter a 9x9.

Or a 7x11 if you are like me and don't own a 9x9 (how, I am not sure).

This is a 7x11 so don't get confused and butter a 9x13!

Unless you doubled the batch - something I would highly recommend 

if you want some left for everyone else.

 Once the 5 minutes are over, remove from heat and add 1/2 a tsp. of vanilla or peppermint extract.

This is vanilla.  It makes the mixture bubble up again as the alcohol ignites.  

Cool, huh?

1/2 tsp VANILLA or PEPPERMINT EXTRACT

1 1/2 cups CHOC. CHIPS & 1 1/2 cups MARSHMALLOWS

 Dump 'em in.

 Mix 'em up until they're all melty.

Before you started all this, and only if you want them, chop up some nuts.

1/2 cup chopped WALNUTS

 Dump them in and mix them around, too.  

Take the pan in front of the window to get a completely different lighting.  

I am not a photographer.  I think I've said it before, but I'm just saying it again.

 Dump them into that buttered 9x9 or 7x11 pan and smooth it out.

Uh-huh.  Yummy.

Put it in a far away place where it can cool and where you can completely forget about it so you will not go and eat it with a spoon while it's still warm.  

But you can certainly take this opportunity to lick the spatula and the sauce pan.

After it's cooled, which takes quite a few hours (you can speed it up in the fridge - about 5 hours?)

cut it up into small, teensy pieces then place them on your favorite holiday plate.  

The tiny pieces are so you don't feel bad about eating the whole pan because they were such small pieces.  This is how my mind works.  It's twisted and illogical but I'm enjoying myself.

Like I said above, you can use either vanilla or peppermint extract.  If you want to throw in an extra 1/8-1/4 cup of marshmallows it takes longer for them to melt but will make a lighter, chewier fudge.  If you're feeling fancy, garnish the top with chopped walnuts or broken peppermints.

Mom's Five Minute Fudge

2/3 cup evaporated milk

1 2/3 cup sugar

2 Tbs butter

1/2 tsp salt

Bring to boil for 5 minutes.  Add:

1/2 tsp vanilla or peppermint extract (Note: if you are doubling this recipe, go less)

1 1/2 cups chocolate chips

1 1/2 cups marshmallows (or more if desired)

1/2 cup chopped walnuts (optional)

ENJOY!!

And be sure to share, we want to get through this season alive.

Pumpkin Puree is Easy As Can Be!

 

I love pumpkins.

I really do.  They are so iconic of all things fall.  They make me feel comfortable.  And hungry.

A couple weeks ago, a group of my friends got together and we took our kiddos to a pumpkin patch.  The kids had a blast and I was able to gather four pumpkins, cut fresh from the vine.  Mmmmm...

I love having fresh pumpkin puree for cakes, pies, breads, soups and baby food.  Now, people recommend baking your pumpkins all sorts of ways.  Some bake them upside down without water, some cut them into wedges and bake them upright but both result in dry and tough pumpkin.  And the words "dry" and "tough" have no place in pumpkin puree vocabulary.  

This is how my Mama taught me.

*****************

 Wash those pumpkins then cut them in half.  Let your toddler hold the knife and feel the power.

Or not.  My knives are extremely dull - but I guess they are sharp enough to cut a pumpkin.

So pretty :-)  Scoop out all the seeds and SAVE THEM.

Do not throw out the pumpkin seeds.  They are delicious roasted.

Take your scooped-out pumpkin halves and place them cut side down in a 9x13 baking pan.

Run a good inch of water into the bottom.

Place the pan into a 350* oven for an hour.  They will be nice and golden brown.  I had to do my 4 pumpkins in two batches.

If you want to let them set for a while, the cooling will create a vacuum and all the water will be sucked into the pumpkin hollow.  It makes a nifty sound when you pull out the pumpkins. 

Anyway, lift them out and let them cool for a while.  Save that water!  Once they are easy to handle, scoop out the innards with your left hand as you try to take a picture.  Then get pumpkin goo on your camera and wonder how actual food bloggers do it.

All's you have left is the shell.

"Peter, Peter, pumpkin-eater, had a wife and couldn't keep her.  

He put her in a pumpkin shell and there he kept her very well." 

I have a toddler, mm'k?  Nursery rhymes are my life.

Put all that delicious pumpkin goodness in a bowl along with the saved water from the pans.  You DID save that water, didn't you?  I like to use the same water because it contains nutrients from the pumpkin - so why waste it?

Set up your food processor then have a stroke of genius and use your immersion blender.  

Oh, how I love thee, immersion blender. 

It took a while blending, but it worked quite well!  If you don't have an immersion blender, buy one right now, you can use your food processor or a blender.  A blender might require some additional water.

Here is the finished product.  My four, smallish pumpkins produced 16 cups of puree. That's four cups per pumpkin.  Not bad for $2 each!  That means $1 a can - and it's far fresher than anything you buy in the store.

I like to freeze my puree either in wide-mouthed glass jars (appropriate for freezing) or quart ziplock bags.  If you put it in ziplocks, be sure it's completely chilled first, so all those weird plastic-y things don't leach into your puree!  I've heard you should use it before a year passes, but I've never had a problem with that.

Now go forth and bake some scrumptious pumpkin goodies!  

You can certainly use this as baby food.  Just make sure it's completely blended before serving.

If you want to roast those seeds, mix them up with some coarse salt and a light drizzle of olive oil.  Put them in a pan and bake at 350* for about 15 minutes.  Once they are toasty brown, they are ready.  Eat as a snack, throw on salads, use as a garnish on soup - get down that yummy fiber!