Sentences with phrase «here as our pumpkin»

We don't do the «Fall» decorating here as our pumpkin harvest is completely the wrong timing to you guys.

Not exact matches

(As I sit here with my pumpkin spice coffee, I seriously question the man's grasp of reality.)

But just as no one here would accept my testimony of how much the Great Pumpkin loves me and cares for me (Peanuts 3:16), I will not be able to accept such platitudes as anything other than empty emotional outbursts.

If you are in need of soup just as much as we are over here in the Lovlie cocoon, here's a hot bowl of silky pumpkin soup — a tasty main - meal soup which is nice served with a slice of bread or why not some sweet potato roti.

Here's what I changed: I used a 15 - oz can of pumpkin (not pie filling — just pumpkin puree) in place of the bananas; I swapped out the spices for about 1 tsp each of cinnamon and ginger, and mixed those in with the pumpkin first; I opted for the larger volume of maple syrup from the original recipe, as the pumpkin wouldn't contribute sweetness the way the bananas do; I baked the batter as a dozen standard muffins, which took about 20 minutes at 350.

Here in the U.S., I pretty much exclusively see pumpkin in sweet dishes, but in Australia, it was on menus everywhere roasted as a delicious side dish and I completely fell in love.

It is thanksgiving soon here in Canada and that means gluten free pumpkin pie, pumpkin spice syrup, pumpkin desserts as well as roasted pumpkin as a side veggie.

Quinoa (1 cup), rinsed and soaked for an hour Fresh parsley (1/2 bunch), chopped Fresh dill (1/2 bunch), chopped Fresh chives (1 bunch), finely chopped Pumpkin seeds (1/4 cup), lightly toasted in a dry skillet Raisins (1/4 cup) Yellow zucchini (2), sliced into sticks Carrots (1 bunch), sliced into stick — about the same size as zucchini Red onion (1 medium), sliced into wedges Garlic (4 cloves), wrapped in tinfoil to be roasted with veggies Korean chili powder to season the veggies — to taste (not seen here but used.

Anyhow, I hope you are ready for all things pumpkin because as you know, October is here and I'm obsessed.

I've used drip coffee as the example here, but you can simply add the pumpkin spice mix to whatever coffee brewing method you prefer and it will work.

Hi Heidi, as another commenter stated, your use of butternut squash is probably spot on - we call everything pumpkin down here, I usually use butternut for recipes calling for pumpkin anyway since it's easier to handle.

It's all pumpkin (ex butternut pumpkin etc.) as they don't have traditional jack - o - lantern pumpkins here, they generally mean butternut squash or jap pumpkin when they refer to «pumpkin» in a recipe.

Here, I've collected a boatload of sweet foody links, pumpkin or no, that strike me as particularly autumnal.

Pumpkin Pie Crust recipe — same as pumpkin Halloween cookies here Pumpkin tops — same as matcha Halloween cookies here and raw matcha chocolate (raw cocoa butter, agave, and Pumpkin Pie Crust recipe — same as pumpkin Halloween cookies here Pumpkin tops — same as matcha Halloween cookies here and raw matcha chocolate (raw cocoa butter, agave, and pumpkin Halloween cookies here Pumpkin tops — same as matcha Halloween cookies here and raw matcha chocolate (raw cocoa butter, agave, and Pumpkin tops — same as matcha Halloween cookies here and raw matcha chocolate (raw cocoa butter, agave, and matcha)

I made two batches of pumpkin cookies and other cookies which will not be mentioned here as of now because they will bring shame and sadness for the wasted ingredients.

Actually after buying my seeds I realised both were classed as squash, but squash or pumpkin they are used in the same way and any kind of pumpkin or squash will work here.

Flavor-wise, pumpkin is a natural fit with cornbread, and makes a great baking ingredient in general, as it keeps muffins (and cakes, donuts, quick breads etc.) incredibly tender and moist — no dry, crumbly cornbread here!

Kaddo Bourani is traditionally made with pumpkin, you can also use butternut squash as I did here.

Kate Jacoby of Vedge revisits the flavor combination every year as a complement to cheesecake, or here, in warm, moist pumpkin bread made with vegan butter and vegetable shortening.

As a note — make sure you're using pure pumpkin here and not pumpkin pie filling.

Feel free to change it up here as well; other crunchies that could work well are sunflower seeds, pumpkin seeds or some chopped nuts.

I haven't seen much pumpkin / Fall - inspired menu items here but maybe they just aren't as into Fall as we are since it's chilly here year - round so it's kinda like Fall year - round.

Kate revisits the figs and grapes every year as a complement to cheesecake, or here, in warm, moist pumpkin bread made with vegan butter and vegetable shortening.

There are quite a few recipes in The Artful Baker that would be perfect for your Thanksgiving table, such as the Peel - to - Stem Apple Pie or the Deeply Pumpkiny Pumpkin Cheesecake, but in case you're pressed for time or would like your guests to leave with a handmade gift, here's a great recipe that requires only 15 minutes of active work.

Pumpkin is a bit less seasonal here in Australia (perhaps because we don't have Thanksgiving or Halloween)... so I say embrace it as a year round food and most certainly a winter food This looks lovely!

You always know when Autumn is here, as squash and pumpkin recipes start appearing.

As I am sure you have noticed, we are all about pumpkin over here these days.

Great alternatives would be: sunflower seeds, pumpkin seeds, sesame seeds, goji berries, all kinds of chopped nuts: walnuts, pine, hazelnut ~ you could go nuts here;)(see a note below about school safe options) One thing to remember is that you need a fine grind ingredient such as the hemp hearts and some larger pieced for texture.

This recipe is a work of art and even though it's six in the morning here I am tempted to go and make these ASAP as I have huge amounts of pumpkin puree laying around ready to be used for pumpkin goodies.

Ingredients: 2 tablespoons extra-virgin olive oil (1 turn of the pan) 1 medium onion, finely chopped 3 cups canned vegetable stock, found on soup aisle (I use a few cups of water and a few teaspoons of vegetarian chicken base here) 1 (14 1/2 ounce) can diced tomatoes with juice (I blend it first so that it's not chunky, since a few family members don't like tomatoes) 1 (15 ounce) can black beans, drained and rinsed 2 (15 ounce) cans pumpkin puree (avoid buying Libby — it's owned by Nestle) 1 cup corn, frozen or canned (drain and rinse if canned) 1 cup heavy cream (I use 1 % milk, but you can use soy milk as well) 1 tablespoon curry powder 1 1/2 teaspoons ground cumin 1/2 teaspoon cayenne pepper (I don't add this since my kids don't do spicy foods) coarse salt 20 sprigs fresh chives, chopped or snipped, for garnish

Great alternatives would be: sunflower seeds, pumpkin seeds, sesame seeds, goji berries, all kinds of chopped nuts: walnuts, pine, hazelnut ~ you could go nuts here;)(see a note below about school safe options) One thing to remember is that you need a fine grind ingredient such as the hemp hearts and some larger pieced for texture.

The non-greasy key here is the mango butter, so as long as you don't choose something super heavy (like oat oil) instead of the pumpkin seed oil, it should still be quite light.

For those of you who now have (or plan to soon have) a freezer full of pumpkin puree, fear not, I'll continue to post recipes that will help you use it all up, its just things won't be quite as pumpkin centric around here as they have been throughout October.

Pumpkin is all the rage right now with orange recipes popping up everywhere (like these Pumpkin Chocolate Chip Cookies), but here's a different seasonal squash to try that is just as versatile.

I shared this with colleagues at work, and as pumpkin isn't something we would traditionally cook with, here in Scotland, they were amazed at this pumpkin gingerbread recipe!

This look is perfect for Orange County too, because as much as I want pumpkin spiced everything and knee - high boots, it's still in the 90's here and I'm over it!!

I've never tasted pumpkin, it's so hard to find tinned pumpkin here and if you do it's a fortune as it will be in a ritzy foodie shop who've imported it from the US.

I never liked pumpkin flavor much as a kid; I was more of a chocolate person (you can see my all time favorite chocolate kahlua cake here if you are, too), but pumpkin has grown on me significantly in my adulthood.

However, the grouping of pumpkins, flowers and pillows here on and around the bench adds a little drama and interest and says «hello fall and welcome to our home» to friends and neighbors as they approach our porch, and I love it!

Such a fan of the pumpkin and pumpkin spice in here, as well as the coconut oil:)

I'm off to do something pumpkin — as we are in Autumn here down unda!

I do wish we had pumpkins around every corner here as well!

Think of the pumpkin as the star here, and the brown sugar and pecans are the supporting cast.

As Thanksgiving nears and the weather here in Texas cools off more and more, I'm all the more in the mood for all things pumpkin; and couldn't be more excited to really get to use my oven again!

I'm not sure if they're lined with BPA in Europe, the Netherlands specifically, as well, but on the other hand, supermarkets do nt sell canned pumpkin puree here.

We'll be sharing a little more Fall over the next few weeks as pumpkins actually become available here in Bama, but in the meantime, thanks so much for stopping by today!

You always have the best photos in your posts:) I've never tried the pumpkin drink at Starbucks - not even sure if we would have it here, as October is spring!

I'm also using pumpkin chunks since here in Belgium canned pumpkin or pumpkin puree isn't available, just ovening it at 400 °F / 200 °C for 30 minutes and blending the result would do as a replacement?

Here's a piece from USA Today that suggests the best portfolios are as simple as pumpkin pie.

Major artists such as Faith No More, Fugazi, Pavement, Radiohead, The Ramones, The Smashing Pumpkins and Weezer performed here, as well as many local bands.