Wednesday, October 12, 2011

31 Days of Pumpkin: Days 1-10

Hello, world!  It's been a while, I know.  But, don't worry, I came up with a plan to remedy my lack of blogging:  31 days of Pumpkin.  I felt inspired by Julie and Julia and decided to make something using pumpkin every single day in October.  Crazy?  Perhaps.  Or brilliant.  Husband was super excited and we're not sick of it yet.  So, here are days one through ten.

Day One:  Pumpkin Pancakes
I thought these were a fail but Spence ate four.  We were heading up to my family cabin for conference weekend so I was in a bit of a hurry.  I used pumpkin pie filling in place of the oil with my pancake mix.  It was like a pumpkin pie punch in the face.  Too much.  But, like I said, Spence ate four.

Day Two:  Pumpkin Chocolate Chip Cookies

These are always a staple in the fall months.  Just mix one spice cake mix and one 15 oz can of pumpkin, a cup of choc chips (or the whole bag....) and bake at 350 for 20 min.  Voila!

Day Three:  Pumpkin Chili
This is my fave recipe so far.  It was super duper yummy.  Totally going in the fall rotation.  I used this recipe from (never home) maker.  It made enough for left overs and I think I want them for dinner tonight.  But what to make husband?

Day Four:  Pumpkin Ice cream
I whipped this up the night before because the custard had to chill overnight.  I was a little worried about how it would turn out because the consistency was a little lumpy...and I whisked my little arm off.  BUT, Spence put it in the ice cream maker while I was in SLC at my doctor's appointment and by the time I got home, we had delicious, creamy, non-lumpy ice cream.  I used this recipe from a Parisian man.  It was yummy, but next time I will cut the ginger in half.  It was a little overpowering for my taste.

Day Five:  Pumpkin Cream Cheese Tarts
So, I used this recipe for pumpkin cream cheese wontons, but I'm trying to be frugal in this whole project, so, I had pie crust on hand and not wonton wrappers, so, I used my cookie cutters and made little pumpkins, filled them with the filling, and baked them.  I also used a can of boiled sweetened condensed milk in lieu of melting down Kraft caramels.  Again, frugality. 

Day Six:  Pumpkin Curry Soup
We both look forward to this every year.  The recipe is from my very dear friend, Jerilynn, who just bought me a high heel tape dispenser that is adorable.  Recipe goes like this:
2 Tbs butter
1 c onion
2 garlic cloves, chopped
1 1/2 tsp curry powder
1/4 tsp black pepper
1/2 tsp salt
                                                         3 c chicken broth
                                                         15 oz or 1 can canned pumpkin
                                                         12 oz or 1 can evaporated milk
Melt the butter in a saucepan and add onion and garlic.  Cook 2-3 min until tender.  Add spices and cook one min.  Add broth and pumpkin and bring to a boil.  Reduce heat to low and simmer 15-20 min.  Stir in evaporated milk.  *Transfer to a blender in batches and blend until smooth.  *I puree the garlic and onion in a food processor before cooking them.  (Still cook in the butter 1-2 min)  This eliminates the need for the blender after, and I puree onions always for Spencer.

Day Seven:  Pumpkin Blondies
These were yummy and easy to make.  I followed this recipe from Sunny Side up in San Diego.  The only issue I had was that even in a 9x13 pan, they were so thick they didn't cook all the way through.  Next time, I'd either increase the cooking temperature or use two 8x10 pans.  They were really good though, after zapping them in the microwave for a few seconds.  The microwave cooks from the inside out, you see.  A simple solution for done outsides and not done insides.

I had leftover pumpkin ice cream and caramel sauce on mine, trying to recreate the Blondie at Applebees but with a pumpkin flair.  It was waaaaaaay too much.  I ate like two bites.

Spencer was smarter and just had vanilla ice cream on top of his.  I ate four bites of his.

Day Eight: Pumpkin Parfaits
These were fast and easy, which I needed since I was making pie pops for a birthday celebration as well.  And dinner.  You should've seen my [beautiful] kitchen.  Three loads of dishes!  Anyway, the recipe I used called for gingersnaps and whipped cream, but I had oreos and coolwhip.  I didn't eat mine till the next day and the oreos had soaked up some of the pumpkin custard...oooh it was yummy.

 Here are the pies on a stick.  I tried to make leaf cut outs on the front of the chocolate cream ones, but the filling pooped out during baking.  :(

The lemon meringue ones turned out cute though!

Day Nine:  Pumpkin Buttons
This one I just made up.  I cut some mini pumpkins from some leftover pie scraps and made your basic pumpkin pie filling.  Then i put the button crust in the bottom of my mini muffin pan and then a dollop of filling and baked them for about 15 minutes.  They weren't that pretty, but they were quite the hit with the fam. 

Day Ten:  Pumpkin Caramel Apples
I got this idea from Paper, Plate, and Plane, a blog I follow.  Her recipe, however, didn't have any actual pumpkin in it.  So, I made a pumpkin caramel sauce with a can of sweetened condensed milk, boiled, about two tablespoons pumpkin, and some cinnamon, nutmeg, ginger, and cloves.  I didn't have the cinnamon sticks for the stem though, so, lower cuteness factor.  They were yummy.  What's planned for Day 11, you ask?  Pumpkin Snickerdoodles.  More pumpkin, and blogging in general, to come.  Stay tuned.  Ps.  Sorry about the formatting.  It keeps overriding my HTML. 


Kari said...

Dang, girl! I'm impressed!

mommy princess said...

What a great idea :) I'm going to try some of these! Gos... I wish we lived closer. I'd come over like every day and see what you were up to. I'm sure you'ed get sick of me sooner or later so It's probably better we continue our life long distance relationship. lol xoxo