Five Ways with Pumpkin

Happy October fellow peaches! October is such an amazing time of year here in Georgia and I plan to take it all in one day at a time. One of my favorite things about this month is all things pumpkin flavored...obviously. Do you remember the pumpkin shortage last year? I'm pretty sure I was partially to blame. I've stocked up again and am ready to indulge in my favorite pumpkin goodies.

Pumpkin Bars //Pumpkin Mousse Pie // Pumpkin Bread with Maple Icing // Iced Pumpkin Cookies // Pumpkin Pie Smoothie

Low Fat Pumpkin Pie Smoothie

I can't believe I never thought to freeze pumpkin before now.  Silly me!  When I made my low fat pumpkin mousse pie a few weeks ago, there was a good bit of pumpkin still left in the can so I threw it in some ice cube trays to experiment with later.  It's not the prettiest thing to look at initially but my experiment eventually led me in a very good direction, resulting in this pumpkin pie smoothie.  It truly tastes like pumpkin pie and is a new favorite go-to for the boys and I in the mornings.

Did you know that pumpkin is loaded with vitamin A, C and E?  It's also a great source of beta--carotene, is low in calories and high in fiber.  It's even considered a super food!  (I had no idea) Unfortunately, up until now, I reserved my pumpkin intake for pies and breads but I have a feeling this super food and I are going to be friends well past this season.  What other flavor or fruits would you pair pumpkin with?  I can't wait to mix up more smoothie creations!

// Ingredients //

1 banana
5 frozen pumpkin cubes (I like Libby 100% pure pumpkin in a can!)
1/4 cup low fat vanilla yogurt
1/8 tsp. cinnamon
1 cup ice
1/2 cup orange juice
dash of fresh grated ginger (optional)

// Instructions //

Combine ingredients in a blender and mix until smooth.  Serve and garnish with whipped cream and graham cracker crumbs.

Weekend Cheers: Pumpkin Cocktail

pumpkin cocktail via

Cheers, it's the weekend! What are you doing this fabulous fall weekend?  Our agenda includes...

a sleepover with Grandma
watching It's the Great Pumpkin, Charlie Brown
caramel popcorn
a pee wee football game
a quick and easy pumpkin cocktail (once the kids are asleep, of course!)
wearing my new striped tee (on sale!)

Hope yours is a good one too!

Weekend Cheers: Apple Cider Bellini

If you haven't indulged in some apple cider yet, I highly recommend you go this route.  These festive apple cider bellini cocktails can be mixed in advance for large groups or easy enough for guests to mix themselves.  A simple cinnamon stick or an apple slice is all you need to pull it together!

We've got a fun fall weekend planned that involves pumpkin patches and apple cider donuts.  The boys are pretty excited and I admit, I am too.  Even though it's just a pumpkin, it's still one of my favorite traditions.    Cheers to the weekend!

***** Apple Cider Bellini *****

// Ingredients //

Champagne, chilled
Apple Cider, chilled
Apples and/or cinnamon sticks to garnish

// Instructions //

Mix 2 parts champagne with 1 part cider.  Garnish to your hearts desire!

Low Fat Pumpkin Mousse Pie

Raise your hand if you're challenged in the baking department.
Raise your hand if you love all things pumpkin with the exception of pumpkin pie.
Raise your hand if you'd rather spend your calories on a grande pumpkin spice latte from Starbucks.

(I raised my hand to all three.)

If you did too, than this pie is going to be your new best friend this fall.  It's really light but rich in flavor.  It pairs nicely with a hot cup of tea and best of all, there is absolutely no baking involved.  You need to get on this one quick my friends.

*****Low Fat Pumpkin Mousse Pie****************************************************

Serves 8

Ingredients

1 1/4 cup cold fat-free milk
1 package (4 serving size) vanilla flavor fat-free, sugar-free instant pudding
1 tablespoon pumpkin pie spice
1 cup canned pumpkin*
1 tub (8 oz.) frozen reduced fat non-dairy whipped topping, thawed and divided
1 1/2 cup Honey Maid graham cracker crumbs 
1/4 cup sugar
1/4 cup (1/2 stick) butter, melted

Instructions

1.  To make the crust, simply combine graham cracker crumbs, sugar and melted butter in a bowl.  When the crumbs are moist, pour mixture into a 9 inch pie pan.  Using a large spoon, press mixture evenly along the bottom and sides of the pie pan.  Set aside to chill in the refrigerator.

2.  In a large bowl, beat milk, pudding mix and spice with a wire whisk for 1 1/2 minutes.  Whisk in pumpkin.  Fold in half of whipped topping.  Spread mixture into crust.

3.  Top the pie with remaining whipped topping using a flat spatula to spread evenly.

4.  Refrigerate for at least 2 hours.  Garnish as desired.  (I used a sprinkle of cinnamon!)  Store pie in refrigerator.

Cooks note:  Save remaining canned pumpkin to stir into muffins, pancakes or chocolate chip cookies.

Pumpkin Bread with Maple Glaze

The flavors of fall are so absolutely decadent that many of us who don't consider ourselves "cooks" often find ourselves in the kitchen trying a new recipe or two.  Pumpkin. Apple. Pear. Cinnamon. Maple.  Who can resist them?

Today I found some time to make this scrumptious pumpkin bread which was almost too easy.  Before I started, I knew I wanted to glaze the bread with Ree Drummond's maple frosting that she uses for her infamous cinnamon rolls.  Ever since my friend and I made them last fall, I've been thinking of ways to incorporate this frosting into my life.  

So, long story short, I married two wonderful recipes and this is it's first born child.  It's practically perfect.  I urge you to try it...soon.  It's not glamorous but it tastes divine.  And like my beloved banana bread it yields two (or three) loaves, depending on what size pan you use.  Today I made two (8x5) loaves, as well as 12 mini muffins and still had some leftover for a small rectangular cake.  Here's a photo just to show you.  Please excuse the aluminum baking dishes.  I needed them to be portable.

See how many people you could make happy with this recipe?  And by the way, this is my official taste tester.  He loved it!

Pumpkin Bread with Maple Glaze 

Yields: a lot

Prep Time 20 minutes

Cook Time: 1 hour

Ingredients:

Pumpkin Bread (Recipe found here)

3 1/2 cups all purpose flour

2 1/2 cups sugar

1 1/2 teaspoons salt

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon ground nutmeg\

1 can (15 oz.) pumpkin

1 cup vegetable oil

4 eggs

Maple Frosting (adapted from The Pioneer Woman)

2 cups powdered sugar

1 teaspoon maple flavoring

1/4 cup milk

1/8 cup melted butter

1/8 cup brewed coffee

1/4 teaspoon salt

Directions:

1. Preheat oven to 350 degrees.  

2. Grease and flour loaf pans.  In a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon and nutmeg.  In a separate bowl, mix together the pumpkin and oil.

3. To the pumpkin mixture, add eggs one at a time, beating well after each addition.

4. Make a well in the center of the flour mixture and add pumpkin mixture.  Stir just until dry ingredients are moistened.  Pour batter into prepared loaf pans and bake for 1 hour at 350 degrees or until a wooden pick comes out clean.  (You will have to adjust the baking time for muffins.)

5. While the bread bakes, combine the ingredients for the maple frosting.  You may want to adjust it a bit to suit your taste or preferences on thickness.  Just go with it.

6. Once the cakes have cooled, generously add the maple glaze.  Allow the glaze to set a bit, then slice, serve and enjoy a little slice of fall goodness!

It's just a pumpkin

Yes, we did the pumpkin patch thing. The kids love it or so we (their parents) like to think they do. Honestly, my oldest son talks more about "the old red tractor at the pumpkin patch" more than anything else. If I could just get one of those things in my backyard, I would never have to go anywhere ever again. But that wouldn't be much fun, now would it?   However, after reading this post a few months ago by a favorite blogger, it made me think twice about what events or "memories" meant the most to me.  I couldn't agree more with her opinion, but after careful consideration, our annual pumpkin patch visit is not one I'm willing to give up...just yet. 

You know, I never carved a pumpkin until I was in my late twenties?  I learned how to roast the seeds and all that good stuff from a friend who had grown up doing this fall tradition and  I remember thinking to myself, "Why didn't mom ever do this with us as kids?  It's fun!"  Well, I can guarantee that as a single mom, it was too much for her to do by herself, dragging three young kids to some rural pumpkin farm or even carving a store bought pumpkin with three kids wanting to help.  Sure we did lots of other stuff as a family but the pumpkin thing was something she choose not to do and I don't blame her one bit.  (She sure enjoys taking the grand kids though!)

For me, our visit to the pumpkin patch symbolizes the culmination of  fall with Thanksgiving being the grand finale. I actually really enjoy admiring all the unique characteristics of each pumpkin and watching my son pick what he thinks is "the perfect pumpkin."   The pumpkin patch doesn't cause me stress because there's no start time that we're committed to make, there's not a huge financial investment made upfront, the kids can run around and play and if they start having a meltdown, we go home.  It's just a pumpkin.  If we luck out with a cute picture, great.  If  not,  no big deal.  Its just a pumpkin.  Some years we get around to the carving and roasting part, some we don't.  It's just a pumpkin.  And quite frankly, how many more years do you think these sweet children are gonna indulge us in this simple pleasure?

There are no fonder memories than those created in your own home.  However, suburban living just isn't cut out for pumpkin farming.  Maybe next year I can try my hand at planting some pumpkins here. I've heard pumpkins are actually very difficult to grow but how hard can it be?  It's just a pumpkin.  For now we'll be supporting local farms with our annual visits which is a "very good thing."  What family traditions or events do you cherish most?  I'd love to hear from my fellow peaches!

Hello Fall!

Well, it's October and as much as I've tried to resist the urge to rush into fall, it is here.  The temperatures are dropping, my mums are blooming and today I enjoyed my first Pumpkin Spice Latte of the season.  I also got some gorgeous white pumpkins (which means they are harvested early) and some strawberry corn to add to my fall decor.  October is a big month for us because it includes several birthdays and lots of family activities together.  Fall in the South is like no other!  I hope you'll visit me back here often this month as I share this special time of year with you.