Category Archives: Pumpkin

Kids Corner – Fun Pumpkin Cereal Treats

I recently discovered a creative and fun Kellogg’s Rice Krispie Treat recipe (Surprise Pumpkin Treats) in one of my many recipe/family magazines. (I don’t know which one because it has been recycled already. LOL.) We haven’t made cereal treats in years, so I thought the kids would enjoy the project, and sharing them with friends.

You’ll Need:
3 TBSP Butter
4 cups Mini Marshmallows (or equivalent)
3 drops Red Food Coloring
15 drops Yellow Food Coloring
6 cups Puffed Rice Cereal
12-14 small Chocolate Candies of Choice
6-7 Pretzel Twist Sticks, broken in half

1. Melt butter in large pot.
2. Add marshmallows and stir continuously until melted. Remove from heat.
3. Add red and yellow food coloring and stir.
4. Add cereal and mix well.

5. Prepare candies and pretzels.

6. Place handful of marshmallow/cereal mix in greased hand along with one chocolate candy. Form a ball, enclosing the candy.

7. Place cereal ball on non-stick surface and push down gently until ball is slightly flattened on the bottom.
8. Add pretzel stick by gently pushing it into the ball.
9. Set aside to cool and harden before serving.

Note: The original recipe calls for green gum drops (to form the stem) and green frosting (to draw leaves/vines). We substituted the gum drops and frosting for half a pretzel twist stick.


Chocolate Chip Sweet Potato Bread

Fall always bring about several pumpkin recipes. If you are like me, your house is filled with the aroma of pumpkin spice and several baked goods in the oven. You may even have a cup of warm cider or hot cocoa on the counter keeping you company. ūüėČ

There are several pumkin bread recipes floating around blogs and the internet right now. What intrigued me most about this recipe, was the adaptability to use sweet potatoes instead of pumpkin… AND since we just received some locally grown¬†BEAUTIFUL PURPLE sweet potatoes, I thought it would be a lot of fun to make a purple chocolate chip bread. ūüôā

You’ll Need:
1 cup Oil of Choice
2.66 cups Sugar
4 large eggs or 6 Egg Whites
12 oz Mashed Sweet Potato
0.66 cup water
1.33 cups Whole Wheat Flour
2 cups All Purpose or Bread Flour
0.5 TSP Baking Powder
2 TSP Baking Soda
1.5 TSP Salt
1 TBSP Pumpkin Spice
2 TSP Cinnamon
1 TSP Vanilla Extract
24 oz. Chocolate Chips

1. Grease two 9×5″ loaf pans and preheat oven to 350 F.
2. Blend together oil, sugar, eggs, potatoes and water in mixer until thoroughly blended.
3. Mix together flour, baking powder, baking soda, and salt in a separate bowl.
4. Add flour mixture to wet ingredients and mix well.
5. Add vanilla and chocolate chip to dough mixture, and continue to mix.
6. Pour half of mix into each pan.
6. Bake at 350 for 50-60 minutes, or until done.
7. Cool completely on wire rack before serving.


**Recipe idea adapted from Passionate Penny Pincher.

Inspiring Thanksgiving Sides

Photo and Recipe from 101 Cookbooks Blog

Roasted Pumpkin Salad (101 Cookbooks)



Photo and Recipe from 101 Cookbooks Blog

Vanilla Mashed Sweet Potatoes (101 Cookbooks)



Photo and Recipe from Epicurious

Mashed Potatoes and Parsnips With Caramelized Onions and Blue Cheese (Epicurious; Self Nov. 2010)



Photo and Recipe from Epicurious

Braised Turnip Greens with Turnips and Apples (Epicurious; Gourmet Nov. 2009)



Photo and Recipe from Epicurious

Poblano Potato Gratin (Epicurious; Gourmet Nov. 2008)



Photo and Recipe from Epicurious

Kale and Garlic with Cranberries (Epicurious; Gourmet Nov. 2007)

Easy, Heart-Friendly Pumpkin Soup


Most pumpkin soup recipes I read include dairy items, typically, high-fat dairy items. More and more, I’m hearing family, friends, members, neighbors, etc. telling me they have been diagnosed with various Western Diseases and now need a cardiac or diabetic diet. If this is you, or wish to add a heart- and diabetic-friendly dish to your next meal, look no further. I’ve tweaked the average pumpkin soup recipe just for you. ūüôā

You’ll Need:
3 cups fresh Pumpkin Puree (your Seminole Pumpkin will work beautifully)
20-32 oz Chicken Broth (I use Wolfgang Puck Organic Chicken Broth, it’s low in sodium!)
1 small to medium Onion (finely chopped)
2 Garlic cloves (crushed)
1-2 TBSP Honey (optional) – The honey helps smooth out the flavor of the pumpkin giving it less of a ‘vegetable’ taste. If you are a severe diabetic, consider a sweetener.
dash of Thyme powder
1 TBSP oil of choice (Canola or Olive Oil are best for the heart)

Saute onion and garlic in oil until fully cooked. Add half of the broth and puree in blender or processor. Place mix back into soup pot or other suitable pan. Add remaining ingredients (except for honey/sweetener) and cook on medium-high heat for ~5 minutes. (Soup should boil for at least 3 minutes.) Add more broth if the soup is too thick. Add the honey or sweetener at the end. Serve after it cools down a bit.

Want to turn it into a chicken tortilla soup? Just add some chili pepper mix to the onions in the first step. (Add some shredded chicken at the end for fun.)  Then serve it with tortilla chips.

It’s a versatile soup base… so have fun with it. Share your results with us by adding a comment. ūüôā


What’s in the 10/27/10 Box?

This gallery contains 4 photos.

Full and Half Shares (a mix of the following): Green Bell Peppers (from our CSA – Bell, FL) Arugula or Raab (from our CSA – Bell, FL) Green or Red Leaf Lettuce¬†(from our CSA¬†– Bell, FL) Sweet Potatoes (from our … Continue reading

Harvest Pizza – Take 2: Pumpkin Pizza Dough

All right… I know this is ridiculous, but I’m head over heels for this pizza dough. Speechless describes my reaction to the results. This picture was taken during the prebake stage. Do you see the rising of the dough? Air bubbles! The crust is perfect in every way. So, before I patent the recipe (lol) I’ll share it with you, my friends.

You’ll Need:
1 cup Warm Water
2 TBSP Sugar
1 envelope Active Dry Yeast
1.5 TSP Salt
2 TBSP Olive Oil
2-2.5 cups Bread Flour
1 cup Whole Wheat Flour
2 TBSP Soy Flour
1/2 cup Pumpkin Puree (or pumpkin pie filling)
1 TSP ground Cinnamon (optional)

First things first… decide what flavor you want in your pizza crust. If you want a more pumpkin pie type flavor (for a dessert style pizza perhaps), use the pie filling pumpkin and cinnamon or use puree with pumpkin pie spices and cinnamon. If you’re looking for a traditional flavor and are adding the pumpkin for enhanced nutrition, skip the added seasonings.

1. Mix water, yeast and sugar together in a mixing bowl and let stand for 10 minutes.
2. Add salt, oil, cinnamon and pumpkin to the yeast mix.
3. Add 1 cup of bread flour and mix.
4. Add 1 cup of whole wheat flour and mix.
5. Move dough to a floured surface (table, counter, etc.) and knead in 1-1.5 cups bread flour.
6. Knead well and form a ball.
7. Coat the ball with oil and place in an oiled bowl.
8. Let rise for 1 hour.
9. Roll dough ball in flour and knead lighly.
10. Cut dough ball into two pieces and knead each into a ball.
11. Roll out each piece into a circle and prepare to prebake on pizza pan or stone.
12. Prebake dough at 425F for 5-7 minutes.
13. Freeze or refrigerate dough if desired or immediately add sauce and toppings.
14. After toppings have been added, bake at 425F until cheese is melted and serve.

Have fun with it, creating your own designer pizza. Use toppings such as roasted sweet potatoes, zucchini, caramelized onions, peppers, etc. OR top it with baked apples, pears, cinnamon and sugar crumble AND THEN top it with a drizzle of frosting. How’s that for a surprise at the dinner table?

Pumpkin Harvest Loaf

I couldn’t help but be inspired by Jen’s post Harvest Squash Bread and had to give it a try, with a few minor adjustments. Lucky for me, Jen brought a¬†sample of the bread using the original recipe. We discussed the likes and dislikes of the bread, which made adjustments easier to identify.

Here are the changes I made to the recipe:
1. I used half Whole Wheat Flour and half Unbleached White Bread Flour.
2. I added a handful of Sugar (maybe 1/4 of a cup) on day 2. Honey will also work.
3. I added 2.5 cups of Rosemary Roasted Pumpkin. (See below for recipe.)
4. I created a warm and moist environment for the final day 2 rising step by microwaving 2 cups of water until it started to boil. I then moved it to one side of the microwave and placed the pan (with dough in it) into the microwave and closed the door.
5. I baked it for 30 minutes like the recipe called for, but the loaves could have baked for at least another 10 minutes.

Changes 1 and 2 allowed the dough to rise more, creating loaves that are not as dense as the original recipe. Change #3 added a nice flavor to the loaves as well as more moisture. Change #4 allowed the dough to rise as the author describes.  In hindsite, I should have done this for both rises.

I prepared these loaves today and took one with me to dance at church tonight. I offered it to the kids with a raspberry jelly on the side. They didn’t care too much about the jelly, but they sure devoured the loaf!¬†Now I’m¬†thankful this recipe makes 2 loaves!!! ūüôā

Rosemary Roasted Pumpkin Recipe:
Prepare the pumpkin according to Jen’s post, Don’t Fear the Pumpkin: Just Roast It!,¬† adding 2-3 sprigs of fresh rosemary (chopped) to the pan.

Gingerbread and Pumpkin Cupcakes

You’ll Need:
1 box of Arrowhead Mills Gingerbread Cookie Mix
2/3 cup Butter or Margarine
2 Eggs
1 cup Molasses
2 cups Pumpkin Puree or Roasted Pumpkin
1.5 cups Water

In a blender, mix the margarine/butter, molasses, pumpkin and eggs until it becomes a smooth mixture. Pour it into a mixing bowl. Add water to blender and mix on high until most of the remaining mixture is washed off of the walls. (The water is being used as a washing step.)  Add water mixture to the first mix. Stir in dry cookie mix with the wet mixture. When fully mixed, fill cupcake pan almost to the top. Bake cupcake mix for 20 minutes on 350F or until done. Top with whipped cream, frosting or your favorite jelly and enjoy.

Pumpkin Shakes

You’ll Need:
8oz cooked Pumpkin Puree, chilled
3 cups Milk of choice
16 TSP Sugar, Honey or Sweetener
1/4 TSP Cinnamon
2 TSP Vanilla
dash of Nutmeg

Blend all ingredients in a blender and serve. (Makes approx. 4 servings.)



Photo borrowed from

You’ll Need:
1/3 cup cooked Pumpkin Puree
1/4 Р1/2 cup Milk
1/4 TSP Vanilla
1/2 TSP Cinnamon
1/16 TSP Cloves
1/16 TSP Nutmeg
2 TBSP Brown Sugar
2 cup Vanilla Ice Cream
1-2 Graham Crackers

Pop everything but graham crackers in a blender. Start with 1/4 C milk and then slowly add more if needed to make the blender process it all. Sprinkle with crushed graham cracker crumbs before serving.

Pumpkin Chocolate Cake – OH MY!

Photo Borrowed from

Today I had the most delicious treat… a mouth-watering bite of Pumpkin Chocolate Cake¬†from our very own, Hope Kawaja! She even made an orange flavored cream cheese frosting for the two cakes. In true Gator theme, one was orange and one was blue! And YES, she used the pumpkin puree of the Seminole Pumpkin from our 9/29/10 share. There truly are countless ways to turn our gourds into masterpieces that all will enjoy. I do have to say, this WAS the BEST chocolate cake I’ve ever had!

Various recipes for Pumpkin Chocolate Cake:
by WholeFoods
by All Recipes
by Country Living
by Global Gourmet
by CDKitchens