This recipe is actually «plain» gnocchi with a pumpkin sauce — but gnocchi
made out of pumpkin sounds incredible and something I need to try!
oh, but those look delightful: — RRB - How can you not love heart - shape waffles (we have the same waffle maker) and then you go
make them out of pumpkin and fill them with cream cheese.
My husband couldn't believe it was
made out of pumpkin and I felt like a normal person eating «chocolate» cake for the first time since forever.
Not exact matches
The store I went to was
out of bulk
pumpkin seeds so I opted for using 2/3 cup
of sunflower seeds to
make up for it.
I
made a batch & i had some left over so i
made a smoothie bowl
out of it, added some vanilla protein powder to
make a meal (that thickened it up too), sprinkled some banana chips,
pumpkin seeds / pepitas, sunflower seeds & whole cashews on top.
The other week i started
making this sauce before I realised I was
out of pumpkin... So I used roast eggplant instead (and thyme in place
of sage).
For the love
of all things family, print
out this recipe and go
make a
pumpkin roll.
I really must
make haste, because at the rate at which I am posting, it will be
pumpkin - spice - latte season and I will be shit
out of luck with a bunch
of purply - stained blueberry posts lurking in my drafts folder.
I never had
pumpkin cheesecake before, I
made this one yesterday, my husband and I just had a piece it is
out of this world, I didn't have gingersnap cookies so I had to use graham crackers I added a little bit
of cinnamon, cloves, nutmeg, allspice and ginger to the crust and mine did crack a little even with the water bath, that's ok, it gets eaten anyway.
My thing with
PUMPKIN is the «spices» — very much dislike — leave them out of anything I make with p
PUMPKIN is the «spices» — very much dislike — leave them
out of anything I
make with
pumpkinpumpkin.
Because the grocery store ran
out of canned
pumpkin and the winter squash was on sale, I
made this with a 4 lb butternut squash instead.
I
made it today with sweet potato instead
of pumpkin, and I left
out all the spices and the sweetners because I wanted a savory bread to go with fried eggs.
But, while
making a failed batch
of pumpkin bread over the weekend, I ran
out of honey and needed another sweetener.
1621 — Early American settlers
of Plimoth Plantation (1620 - 1692), the first permanent European settlement in southern New England, might have
made pumpkin pies (
of sorts) by
making stewed
pumpkins or by filling a hollowed
out shell with milk, honey and spices, and then baking it in hot ashes.
We're constantly looking for new ideas and
making a list
of new recipes to try
out (like these chai
pumpkin espresso bliss balls from Mid-Life Croissant).
A few weeks back, I told you that the bestest thing ever, after coming from a vacation, was having
pumpkin pie chia pudding all
made and ready to DEVOUR when you groggily roll
out of the bed the next morning.
Back in June, on my sister Rosie's birthday, I promised her a
pumpkin cheesecake, but she was away all summer and we couldn't work
out the details
of making it and getting it to her.
What is happening?!? It is nowhere near fall, and yet I am pulling
out a can
of the good stuff to
make some
pumpkin treats.
I just
made this using butternut squash and lasagna noodles (my store was
out of pumpkin and I didn't see any non-bakery shells.
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped
pumpkin or squash (if
out of season use 1 can puree) 3 sprigs fresh thyme leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to
make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6 chives, chopped
Next time I'll
make them larger though as a lot
of the
pumpkin filling oozed
out the sides when baking.
Out of this recipe, I ended up
making a dozen
Pumpkin muffins and a
Pumpkin loaf as well.
Love the little Japaneses
pumpkins so this will be perfect for breakfast, planning to add a pinch
of cardamom (something else I love the taste
of)-- I also
make my own puree but I
make it in the microwave by washing, poking holes in the top and cooking on high till the juices start to leek
out the holes than let sit a few minutes (easier to cut cooked) The oven works as well - like a giant baked potatoe.
Do you ever
make a trip
out to the
pumpkin patch in the fall to pick a couple
of the big orange gourds to carve for Halloween like I did with my family recently?
-LSB-...] I was working on finding the right balance
of spices for my homemade
pumpkin pie spice, I needed to
make something to test
out different versions
of it.
For years I
made pumpkin muffins from a recipe I cut
out of the Philadelphia Inquirer — cut
out, with a pair
of scissors, and then kept track
of on a little piece
of newsprint.
The cauliflower is good enough that, even though it's a pain to
make — what with the tahini sauce and toasting
pumpkin seeds and getting seeds
out of a pomegranate — I've
made it several times, sometimes as a side for fish, but sometimes as a side for other dishes.
I've
made it with cinnamon instead
of pumpkin spice when I was
out and it was delicious too.
I'm going to be trying this with
Pumpkin puree and fine Black pepper as I've
made muffins with these two ingred's that were
out of this world good!
Light and fluffy, these
pumpkin spice waffles ooze autumn inspired flavours They are perfect for a weekend brunch as you can
make them ahead
of time and freeze (take them
out of the freezer the night...
If you can't find a
pumpkin fresh enough to
make your own puree
out of (all I could find at my grocery store were the old, rejected ones), canned
pumpkin will do just fine.
You take a pomegranate and you cut it hemi spherically you open it up and then you whack it with a wooden spoon get
out all our aggression and spit
out the seeds into a little bowl then I added some unsweetened kind
of Greek - style almond yogurt with some unsweetened cocoa powder to
make kind
of a chocolate pudding with the pomegranate added some
pumpkin seeds so I had this chocolate pudding
pumpkin and the little seeds are like little explosions
of juice it was absolutely delicious.
I want to
make this for my dad, bourbon &
pumpkin, I think he would fall
out of his chair if I
made this for him.
Before today, the
pumpkin pie ice cream was the best ice cream I'd ever
made but now I think it's been nudged
out of the top position.
Following Hermé's recipe but flavoring them with;
pumpkin spice, coffee and cocoa and
making my own version
of fillings I'm quite happy with how they turned
out.
Hot Cocoa Cupcakes by The Redhead Baker Chocolate Chip Cookie Dough Cupcakes by The Cooking Actress Vanilla Candy Cane Cupcakes by Noshing With The Nolands Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting by A Day in the Life on the Farm Nerds Cupcakes by Amy's Confectionery Adventures Vegan Midori Melon Cupcakes by NinjaBaker Chocolate Bourbon Cupcakes with Candied Butter Pecan Frosting by From Gate to Plate Dark Chocolate Rum Cupcakes with Salted Caramel Buttercream by Lemony Thyme Gingerbread cupcakes with cinnamon cream cheese frosting by Eva Bakes Cranberry Apple Cupcakes by The Pajama Chef Almond Joy Cupcakes by Our Eating Habits Buttered Rum Cupcakes by Adventures in All Things Food Maple Cupcakes with Maple Cream Cheese Frosting by Karen's Kitchen Stories Cone Head Cupcakes with Ice Cream Frosting by The Spiffy Cookie Candied Buddha's Hand - Eggnog Cupcakes by Culinary Adventures with Camilla Almond Joy Cupcakes by Food Lust People Love Sweet Potato Cupcakes with Marshmallow Frosting by Sew You Think You Can Cook Chocolate Cupcakes with Nutella Frosting for 2 by Kate's Recipe Box Cranberry Cupcakes with White Chocolate Buttercream by Cheese Curd In Paradise Peppermint Patty Cupcakes by Comfortably Domestic
Pumpkin Spice Cupcakes with Biscoff Marshmallow Buttercream by
Making Miracles Chocolate Cupcakes with Red Velvet Frosting by -LCB- i love -RCB- my disorganized life Lemon Cupcakes by Miss Information Peppermint Hot Chocolate Cupcakes by Kosher Kitchen Peppermint Cream Cookie Cupcakes by Take a Bite
out of Boca Cupcake Christmas Wreath by Lick the Spoon
These
pumpkin muffins were
made that day with my big batch
of pumpkin puree and they turned
out great.
I used Danival's Organic
Pumpkin Cream which was a little more watery than a puree, so I had to add 1 tbsp
of coconut flour to absorb some
of the moisture, but it turned
out beautifully (and
made the apartment smell amazing)!
Leave the skin on and slice it in quarters, bake it in a preheated oven on 176 celcius for an hour, scoop the
pumpkins out and use a blender to
make puree
out of it.
I also couldn't find
pumpkin seeds so I
made tortilla strips
out of flour tortillas.
Hi Alex loved the recipe idea used 1 cup
of almonds and 1cup ofwalnuts instead
of pecans added linseed, sunflower seeds
pumpkin seeds and unsweetened coconut flakes to
make up the bulk
of the nuts and 1 cup
of dates + half a cup
of dried figs all other ingredients & measurements were the same just
out of the oven haven't tasted them yet hope they are as nice as yours seem 2b Alex
i havent
made it without cashews, so i cant verify how it would turn
out but trying a combo
of either more cream cheese or
pumpkin could probably work.
slice the top off
of the
pumpkin & use a spoon to hollow
out the inside
of the
pumpkin making sure to remove all seeds & stringy flesh from the centre.
I
make this loaf with a sweet potato that I cooked up instead
of pumpkin (it's a season thing) and it worked
out great.
I have this in the oven right now, and even though I have three (count»em, THREE)
pumpkin scented candles burning throughout the apartment, the smell
of this loaf is wafting through the apartment and
making my roommates pop their heads
out of their bedroom and go, «OMGwhatareyoumaking?!»
First
make zigzag opening on the top
of the
pumpkin, around the stem (must be big enough to scoop
out all inside).
If you are looking for more ways to use up leftover
pumpkin flesh after carving them, check out this Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previousl
pumpkin flesh after carving them, check
out this
Pumpkin Fruit Cake or Curried Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previousl
Pumpkin Fruit Cake or Curried
Pumpkin Soup by Camilla, Roasted Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previousl
Pumpkin Soup by Camilla, Roasted
Pumpkin Hummus by Helen, Creamy Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previousl
Pumpkin Hummus by Helen, Creamy
Pumpkin Soup with Toasted Almond Flakes, Cream of Roasted Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previousl
Pumpkin Soup with Toasted Almond Flakes, Cream
of Roasted
Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween Pumpkin Soup with Milk we previousl
Pumpkin & Sweet Potato Soup with Parmesan Crisps or Halloween
Pumpkin Soup with Milk we previousl
Pumpkin Soup with Milk we previously
made.
Ran
out of butternut
pumpkin (a cup and a half short, although I did buy more than 500 g???), so I took Tanya's advice and
made up the deficit with carrot.
When I first saw this, I thought you were
making the noodles
out of pumpkin, which got me interested, but now I see it's just the sauce — bonus!
Make sure you scoop all the
pumpkin pulp
out of the
pumpkin.