Tag

pumpkin

Thirsty Thursday: Pumpkin Pie Shake

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Oh yeah! It’s Thirsty Thursday! We are all on antibiotics this week due to some illnesses that have been going around our house, so as much as I would love a cocktail at the end of this stressful week of sick kids and sick husband, that will have to wait until next week.

I have been craving a milkshake and the kids will never turn down an ice cream treat. However, rather than my my old standby, an old fashioned chocolate malt, I decided to put a nice fall twist on a milkshake and make a Pumpkin Pie Shake. Let’s face it, I am getting antsy for pumpkin pie, and I needed something to tie me over.

 

This time of year I have pumpkin in the house and I had a little bit leftover from some pumpkin donut holes I made (sharing the recipe soon).

Pumpkin Pie Shake (makes 1 large shake or 2 medium or 3 small)
1/2 cup pumpkin puree
1 cup vanilla ice cream
1/2 tsp ground cinnamon
pinch of  ground nutmeg
pinch of ground ginger
1/2 cup milk (I used 2%)
Whipped cream for garnish (optional)

 

Add all ingredients to a blender and blend until smooth and well incorporated.

 

So creamy and delicious! It will get you in the mood for Thanksgiving.

 

 

For a printable version of this recipe CLICK HERE!

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Smart Cookies: Pumpkin Cookies with Cinnamon Glaze

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It is Smart Cookie time again. When you think of October, of course we all think Pumpkin. In fact my friend, Shannan over at Tween Us just wrote an amazing post on all facts regarding pumpkins.

Since it is the month of pumpkins, jack o lanterns and pumpkin spiced lattes, I thought it was only fitting to include a recipe with those same flavors. These Pumpkin Cookies with Cinnamon Glaze are a unique twist and far more portable than pumpkin pie.

 

Pumpkin Cookies with Cinnamon Glaze (for printable version of recipe click here)

2 cups all purpose flour

1 1/2 cups real Quaker oatmeal
1 1/4 tsp baking powder
1 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
2 sticks unsalted butter softened
1 cup packed brown sugar
1 cup granulated sugar
1 egg
1 tsp vanilla pure vanilla extract
1 15 oz can of pumpkin puree

Glaze
2 cups powdered sugar
3 or 4 Tbs milk
1/2 tsp pur vanilla extract
1/2 tsp cinnamon

 

Preheat oven to 350 degrees.

Line baking sheets with parchment paper and set aside.

In a large bowl whisk together flour, oats, baking powder, salt, cinnamon, ginger, and nutmeg and set aside.

 

In a stand mixer with paddle attachment or large bowl using beaters, cream together butter and sugars until well combined. Add egg, vanilla, and pumpkin and mix until well incorporated. Next, add flour mixture in thirds until just incorporated (do NOT over mix).

 

Drop dough in about 1 Tbs. portions onto lined cookie sheets and bake for 17 – 20 minutes or until set. Let cool on wire racks.

 

While cookies cool, mix together glaze ingredients. Then, dip each cookie into glaze and set aside for glaze to dry.

 

Enjoy with tea or hot apple cider!

 

YUM!

 

For Printable Version of this Recipe Click Here

For past Smart Cookie recipes, check out the links below:
Oatmeal Dark Chocolate and Dried Cherry Cookies, Lucy Cookies, White Chocolate and Cranberry Blondies, Chocolate Dipped Vanilla Biscotti,  Italian Butter Cookies with Lemon Glaze, and Salted Carmel and Dark Chocolate Truffles, Irish Creme Delights, Erin’s Light Lemon Squares, Salted Caramel Brownies, Cran Apple Cookies

If you like this recipe and would like to read more about DIY, gardening, cooking, baking or all other things domestic, become a Home Everyday follower! For blog updates or to see other places I write follow Home Everyday on Facebook here.

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Happy Halloween: Pumpkin Carving

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Pumpkin carving is one of my favorite Halloween traditions. This year was especially fun for four reasons.

First of all, I found this awesome trick to carving a pumpkin on Pinterest.

 

Now, no one will burn their hands lighting the jack o lantern this year.

Secondly, the kids were actually more help than they had been in years past. They had so much fun scooping.

 

 

 

Next, it was my favorite part. After all that scooping, it was time for break… a Kit Kat break to be exact.
Lastly, this year I roasted pumpkin seeds. The recipe is pretty simple.
Preheat oven to 300 degrees. Take about 1 to 1 1/2 cups of pumpkin seeds rinsed and patted dry. Then coat with a few tablespoons of melted butter and few pinches of salt. Roast in the oven for about 45 minutes. They are a perfect snack.
There were quite a few opinions on carving style. George said, “I want the jack o lantern to say, ‘grrrrrrrr!'” I think Brian did a pretty good job.

 

I’m not sure it says “Grrrrr!” But I think it is pretty spooky! Happy Halloween!!

 

Autumn Comfort Food: Pumpkin Pound Cake

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This past weekend my sister, Beth, hosted Sunday Dinner for everyone. I thought it might be nice to make a dessert with some autumnal flavors, but I also wanted to steer clear of the traditional apple or pumpkin pie. I didn’t want us to be burnt out on pie before Thanksgiving is even here.

After a little internet searching, I found a recipe for Pumpkin Pound Cake with Cinnamon Glaze. There is just something about the combination of pumpkin and cinnamon that says comfort. It was absolutely delicious!

 

There are two things I wanted to note, the original recipe calls for the use of a bunt pan. I do not have one, so I just used my spring form pan that I make cheesecakes in, and it worked perfectly fine. I even used the same baking time and temperature as the recipe.

 

Also, just a note about the glaze. You can see from the picture below it is more of a frosting. Is there anyone that doesn’t like frosting? (crickets chirping) Didn’t think so.

 

This was a perfect addition to our Sunday dinner, and I am thinking of making it again for another fall gathering coming up.

Linking up at Centsational Girl today with a bunch of other comfort food recipes. Check it out for some great comfort food recipes to add to your autumn menu.