Mashed Potatoes (with Pumpkin!) Friday, Nov 30 2012 

My boys are not keen on squash or pumpkin. If I make it as a side-dish, only Josiah and I eat it. I’ve gotten sneaky though, adding pumpkin or squash into various dishes. One of the ways I do so, is by adding some mashed pumpkin into my mashed potatoes. If you don’t add too much, it doesn’t affect the taste, and my boys loooooove mashed potatoes!

I love to use this mashed potato/pumpkin mix on top of our Shepherd’s Pie. Another variation to this, is using a bit of sweet potato! Yum! 🙂

 

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Secret Recipe Club: Pumpkin Brownies Monday, Nov 26 2012 

Here comes another Secret Recipe Club recipe swap! This month, I was assigned Avril’s blog: Baking and Creating with Avril. Since we are moving cross-country this coming Thursday, I needed to find a fairly simple recipe. I knew I found the perfect recipe when I saw this one: Pumpkies (aka Pumpkin Brownies!).

We love pumpkin stuff, especially at this time of the year, I had some to use up in my freezer, and it’s a quick and easy recipe. 🙂  I made it, let it cool, then offered a piece to my 4-yr old. He took one bite and said “I really like this!!!” and proceeded to eat more instead of his lunch. 😉  (I guess it’s my fault for giving him some just before lunch!!)

Thanks for a yummy, quick and easy recipe, Avril! I’ll be making this one again. 🙂

Pumpkin Brownies

1/3 cup butter, softened
1 cup sugar
1 egg
1/2 cup pumpkin puree
3/4 cup flour (I used spelt flour)
1 tsp pumpkin pie spice (I used: 1/4 tsp cloves, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cinnamon)
1/2 tsp cinnamon
1/4 tsp salt
Beat butter until light and fluffy, add in sugar, egg and pumpkin puree.  Mix all together until well combined then add in flour, spices and salt to your pumpkin mixture.  Mix all together thoroughly. Pour into greased 8″x8″ pan. Bake at 350F for 30-35 minutes.  Cool as much as you wish and serve.



Pumpkin Pie Friday, Nov 2 2012 

 

Pumpkin pie is my husband’s favourite pie! I looked for a long time to find a recipe we both liked that didn’t use a can of condensed milk. It’s not something I keep on hand, and I didn’t want to have to do a trip to the grocery store whenever I wanted to make pumpkin pie. We love this recipe, yum!

Pumpkin Pie

3 eggs, lightly beaten
1 cup milk
1/2 cup sugar
1/2 cup brown sugar
1 tsp cinnamon
3/4 tsp nutmeg
1/2 tsp salt
1/2 tsp ginger
1/2 tsp cloves
15 oz pumpkin, mashed (either store bought or homemade)

Stir all ingredients just until blended. Pour into pie crust. Bake at 350F for 50-60 minutes.

Serve plain, with ice cream, or whipped cream.

Pumpkin Smoothie Thursday, Oct 4 2012 

My friend was talking about making Pumpkin Smoothie for her and her children. It sounded so delicious I had to try it!
Instead of giving specific amounts, since smoothies are so versatile, be brave and follow these vague directions! 🙂

Pumpkin Smoothie

Banana
Several heaping tablespoons of pumpkin
Several tablespoons of  plain/vanilla yogurt
Honey, to taste
Cinnamon, nutmeg, cloves and ginger (more of cinnamon than the rest)
Milk to cover the above
6 to 7 ice cubes (unless you use frozen bananas!)
Blend all the above together, enjoy!

Pumpkin Honey Bread Wednesday, Sep 12 2012 

 

I made a double batch of these. I put chocolate chips in own loaf, and dried cranberries in the other! YUM! Probably my favourite pumpkin bread recipe yet. 🙂

Pumpkin Honey Bread

1 cup cooked mashed pumpkin*
1/2 cup oil or butter
1/2 cup honey
2 eggs
1 3/4 cup flour (I used 1 1/4 cup spelt, and 1/2 cup white)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup water
1/2 cup nuts/chocolate chips/dried cranberries/raisins

Beat oil and honey together, add eggs and pumpkin, mix well. Combine dry ingredients and water, add to honey mixture. Stir in nuts/chocolate chips/dried cranberries/raisins. Grease 1 bread pan or muffin tins, and pour in batter. Bake at 350F – 1hr for a loaf, or 25 minutes for muffins, until toothpick inserted in middle comes out clean.

Place loaf or muffins (still in pan) on cooling rack and let cool for 15 minutes before removing out of the pan (or it will bread).

Put icing if desired, or eat as is! Freezes well for later use.

* You can also use cooked mashed squash!

Recipe from Whole Foods for the Whole Family.

Pumpkin Chocolate Chip Cookies Monday, Aug 13 2012 

These cookies are from my cousin’s cookbook. I decided to give them a try, since I still have pumpkin left that I canned last fall. The texture of these cookies are almost like a muffin, and quite yummy! They’re different than other types of pumpkin cookies I’ve tried, and I like that! 🙂

Pumpkin Chocolate Chip Cookies

1 cup pureed pumpkin
1 cup sugar
1/2 cup oil
1 egg
2 cups flour (I used: 1 1/2 cup whole wheat flour, and 1/2 cup white flour)
2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp vanilla
1 cup chocolate chips
1/2 cup nuts, optional

Mix dry ingredients. Mix wet ingredients. Combine. Scoop unto greased cookie sheets. Bake at 375F for 10-12 minutes.

Whole Wheat Pumpkin Carrot Muffins Friday, Nov 4 2011 

This recipe is from a lady in our church, and I thought it a perfect muffin to make on a fall morning! I whipped up a batch while my baby was napping, and we ate them all within… I don’t know… two hours? Guess one dozen muffin (and 6 mini muffins) isn’t quite enough for my little family. 🙂

I like how healthy these muffins are. Made with only wheat flour, sweetened with local honey, and filled with pumpkin and carrots!

Pumpkin-Carrot Muffins

1 1/2 cup whole wheat flour
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp baking powder
1 egg
1 cup pureed pumpkin (canned, or homemade)
3/4 cup honey (I used 1/2 cup)
1/4 cup oil*
1 cup shredded carrots

In a large bowl, mix the flour, pumpkin pie spice, baking soda, and baking powder. In a medium bowl, whisk the egg, pumpkin, honey, and oil until smooth. Add to the flour mixture, and stir just until combined. Do not overmix. Fold in carrots. Spoon into a muffin pan. Bake at 350F, for 25 minutes or until a toothpick inserted in the center comes out almost clean. Remove from pan, and cool on a rack. Makes 12 muffins.

* Or use 1 Tbsp oil, and 2 Tbsp applesauce for a healthier substitute.

Pumpkin Apple Cake Friday, Oct 28 2011 

I’ve made this recipe for years. My “adopted Mom” while in college made me a recipe book as a wedding gift (best gift, ever!), and this is one of the recipes in there. It’s soooo good. I’ve made it into muffins before too. 🙂  This is a bit of a variation to her recipe, as I “healthy-fied” it a bit. 🙂

Pumpkin Apple Cake

2 eggs
1/2 cup applesauce or oil
1 cup pumpkin puree
2 1/2 cups flour (I used all spelt)
1/4 cup ground flax (optional)
3/4 cup honey
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1 tsp cinnamon
2 cups chopped apples (about 2 apples)

Combine wet ingredients. Add dry ingredients and mix. Pour into greased cake pan or 8″x8″ pan. Sprinkle with topping. Bake at 350 for 35-40 minutes.

Topping:
5 Tbsp flour
1/2 cup sugar
1 tsp cinnamon
6 Tbsp butter

Mix together, sprinkle on top of cake.

Healthy Pumpkin Muffins Monday, Oct 24 2011 

Pumpkin. I love pumpkin! 🙂  It’s great in biscuits, waffles, pancakes, cakes, cookies, bars, pie – so versatile! I’ve been looking for new recipes to use my pumpkin this year, and am glad I tried this muffin recipe. It’s a very healthy muffin, which I love, and tastes great too. 🙂

This recipe is from Eat More Whole Grains, by Winnie’s Winning Ways.

Healthy Pumpkin Muffins

2 eggs
1/2 cup liquid honey
1 cup cooked pumpkin
1/2 cup bran
1 cup spelt flour
1/2 cup flax, ground*
1/3 cup oil
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 cup raisins (optional)

Combine dry ingredients. In another bowl beat eggs, then mix in honey, oil and pumpkin. Add dry ingredients and mix only until moistened. Add raisins, if desired. Spoon into muffins pans and bake at 375F for 15-20 minutes.

*I grind mine in a coffee grinder!

Pumpkin Wheat (or Spelt) Biscuits Wednesday, Sep 14 2011 

I had some pumpkin to use up, so I googled for a whole grain recipe and came across this one. I made them. We ate them. I mean, we ate them ALL. Between Josiah and I. The two of us ate the entire batch! LOL! Yeah, they were that good. I bake a lot (as you know if you’re following me on here!) and these were the best biscuits I have ever made, or eaten. I’ll definitely be making these again. And again. And again. Try them. 😉

This recipe is made gluten-free on here, so be sure to check it out if you’re gluten-free!!

Pumpkin Wheat (or Spelt) Biscuits

1 1/2 cups wheat or spelt (I used spelt)
3 1/4 tsp baking powder
1/2 tsp salt
1 Tbsp sugar
1/3 cup milk
3/4 cup mashed/pureed pumpkin
3 Tbsp butter

Mix dry ingredients. Cut in butter until the butter is pea-sized chunks. Add pumpkin and milk and stir well. Roll out 1/2″ thick, and cut into circles, using a biscuit cutter, or cup. (Alternatively, you can the lazy version like me and just pat them into circles on the greased cookie sheet.) Place them on greased cookie sheets. Bake them 10 minutes at 375F, or until golden brown.

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