Alright, I'm jumping in here with a giveaway and combining it with supporting the Moms Unit Shopping Guide. I was up at 2:00 this morning with the baby crying for another bottle, and my thoughts turned to my blog. And then I started thinking of food (stupid diet). And then I started thinking of pumpkin pie, pumpkin cookies, pumpkin bread...And then I wondered what everyone else's favorite pumkin recipes are. So, here we are...the fruit of my sleep deprived hunger induced state at 2:00 in the morning...my first blog giveaway!
The prize is coming from the Cheeky Maiden Soap Company. I have always loved handmade soaps! They are great for your skin and do more for my complexion than any store-bought liquid magic has ever done. I also love that they are all natural and you skip all of the added chemicals you find in today's body washes.
I browsed through their website and found all sorts of great products. Here are just a few...
Pure soaps made with pure Olive, Palm, Avocado, Castor and Coconut oils
The Selah Salt Bar
all-natural lip balms
handmade washcloths
The prize will be a selection of 4 soaps (choose from Harmonie, Selah Salt Bar, Coffee Kitchen, Energizing, Oatmeal Lavender, and Hummingbird) , a chocolate hombre washcloth, and a Balmy Obsession lip balm.
Here's how to enter. On the comment form, tell me what your favorite pumpkin recipe is! Don't like pumpkin? No problem! That counts, too! A winner will be randomly chosed on Saturday, November 15th!
Thanks for playing along!
11 comments:
To be fair, I haven't tried this yet. It's Paula Dean's Recipe, and I'm going to make it for Thanksgiving.
Ingredients
• 1 (8-ounce) package cream cheese, softened
• 2 cups canned pumpkin, mashed
• 1 cup sugar
• 1/4 teaspoon salt
• 1 egg plus 2 egg yolks, slightly beaten
• 1 cup half-and-half
• 1/4 cup (1/2 stick) melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger, optional
• 1 piece pre-made pie dough
• Whipped cream, for topping
Directions
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.
Be still my heart...I love natural soaps. I may have to order some in the event I don't win. :D
And another love of mine...pumpkin! I love the color, the smell, the taste...now I'm hungry. Ok, my favorite fall/winter pumpkin recipe are for pumpkin pancakes, these are always a hit for guests that spend the night:
INGREDIENTS:
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
DIRECTIONS:
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar.
Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
Brown on both sides and serve hot.
This makes about 12 pancakes depending on how big you make them!
I like pumpkin okay but my favorite Thanksgiving dessert is pecan pie. In fact my mother made one every year while my aunt insisted on pumpkin. Everyone came and ate my mother's pecan pie, including my aunt, and my mother didn't get any. Here's her recipe:
3 eggs slightly beaten
1 cup Karo (dark)
1 cup sugar
2 tsp margarine (melted)
1 tsp vanilla
1 1/2 cup pecans
9 in pie crust
Cream butter and sugar until thoroughly softened. Beat in eggs. Add vanilla and corn syrup. Top with pecans. Bake at 375 degrees for approximately 40 minutes or until crust browns and filling is set.
All the other recipes call for mixing the pecan in rather than topping with them. Maybe that's why it gets rave reviews. I used butter instead of margerine in mine when I tried it the first time after my mother died. It came out well.
BTW I found your blog via Kaycee (Life as a Mom at 22/PrissyMiss). I enjoyed reading it and I love the sock monkey costume on your little one!
This isn't a recipe, but it IS pumpkin (and so good)....it's pumpkin seeds! I found some flatbreads at Target - they're a lot like big, thick crackers - that have various seeds on them. I like the pumpkin seeds so much that sometimes I take them off the top and eat them alone. (The flatbreads are by Archer Farms and are in the produce section.)
I know some people roast their own pumpkin seeds - I have never tried it but it sounds delicious.
We have a lot in common - I'm a mom and engineer (though not currently working as one OUTSIDE the home). Always coming up with a plan!
Love the natural soaps - thanks for the giveaway.
Lili @ The Porch Swing
On the off chance that I win I can give this stuff to my wife...
Here's a nice Pumpkin Bread recipe...
1 1/2 cups bread flour
1/2 teaspoon of salt
1 cup sugar
1 teaspoon baking soda
1 cup pumpkin purée
1/2 cup olive oil
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon allspice
Sift together flour, salt, sugar, baking soda.
Mix remaining ingredients together, then combine with dry mixture.
Pour into a 9x5 loaf pan.
Bake 50-60 minutes at 350.
Package girly soaps in UPS box addressed to Moose while munching on the bread.
-Chris
Weather Moose
PS - You can add in 1/2 cup of chopped walnuts if you're into that sort of thing.
Oooh! I have one for you!
Spiced Pumpkin Pie Spread (from Pampered Chef)
1/4 cup pecan halves, coarsely chopped
4 ounces reduced-fat cream cheese
1 can (15 ounces) solid pack pumpkin
1/2 cup firmly packed brown sugar
2 teaspoons pumpkin pie spice
hand full of chocolate chips (optional)
3/4 cup miniature marshmallows
2 red or green apples, cut into wedges
Preheat oven to 350 F. Coarsely chop pecans. Whisk cream cheese until smooth. Add pumpkin, brown sugar, and spice blend. Mix well. Stir in chocolate chips. Spoon mixture into a small baking dish. Top with marshmallows and pecans. Bake 12-15 minutes or until marshmallows are light golden brown. Serve with apple wedges and enjoy!
Pumpkin Squares
2 Cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 Cups sugar
1 Cup oil
4 eggs
1 large can pumpkin pie mix with spices (ready to use pumpkin)
Put all ingredients in a large bowl and mix well.
pour into an 11x17 pan that has been greased and floured.
Bake at 350 for 25 to 30 minutes
Cream Cheese Frosting
1 Tsp vanilla
1 8oz package cream cheese
3/4 stick of butter
2 Cups powder sugar
1 Tlbsp milk
Cream together butter and cream cheese
add vanilla powder sugar and milk mix well.
I like it better without the frosting and I usually use more cinnamon because I like a stronger cinnamon flavor.
I totally just copied Tonya's pumpkin squares down to try. :)
OK - I have four kids (10 month old twins are two of them) so this recipe is a standard. I don't have to worry if I'm interrupted and I can prepare it during the day when everyone is awake, or quickly in the evening after the crew is in bed.
Easy Pumpkin Cream Pie
1 prepared 9 inch graham cracker crumb crust
1 can (15 oz) pure pumpkin
1 package (5.1 oz) vanilla instant pudding and pie filling mix
1 cup milk
1 ysp pumpkin pie spice
2 cups frozen nondairy whipped topping, thawed
Fresh raspberries
Combine pumpkin, pudding mix, milk, and pumpkin pie spice in a large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving. Garnish with remaining whipped topping and respberries. Serve immediately.
I totally just copied Tonya's pumpkin squares down to try. :)
OK - I have four kids (10 month old twins are two of them) so this recipe is a standard. I don't have to worry if I'm interrupted and I can prepare it during the day when everyone is awake, or quickly in the evening after the crew is in bed.
Easy Pumpkin Cream Pie
1 prepared 9 inch graham cracker crumb crust
1 can (15 oz) pure pumpkin
1 package (5.1 oz) vanilla instant pudding and pie filling mix
1 cup milk
1 ysp pumpkin pie spice
2 cups frozen nondairy whipped topping, thawed
Fresh raspberries
Combine pumpkin, pudding mix, milk, and pumpkin pie spice in a large mixer bowl; beat for 1 minute or until blended. Fold in 1 1/2 cups whipped topping. Spoon into crust. Freeze for at least 4 hours or until firm. Let stand in refrigerator 1 hour before serving. Garnish with remaining whipped topping and respberries. Serve immediately.
Okay, I LOVE November because of pumpkin flavored everything!!!
My favorite is pumpkin cookies:
* 2 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/2 teaspoon ground cloves
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1 1/2 cups white sugar
* 1 cup canned pumpkin puree
* 1 egg
* 1 teaspoon vanilla extract
* 2 cups confectioners' sugar
* 3 tablespoons milk
* 1 tablespoon melted butter
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
af71754@appstate.edu
I think we should left everyone know that I won this thing...
-Chris
Weather Moose
;)
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