Tag Archives: thanks

Pumpkin Palooza Recipe of the Day: Pumpkin Cranberry Bread

21 Nov

Done….

Originally posted on November 14, 2011

The recipe I’m sharing today is one of my favorite Thanksgiving recipes. Each year this is what we have for breakfast on Thanksgiving morning, and we grill it, which is superb! The kids all watch the Macy’s Thanksgiving Parade while they eat their grilled bread. I also usually make mini loaves of this to give the individual teachers as a gift, as well as two loaves to put in the faculty rooms at the kids’ school and my husband’s school as a thank you to everyone. Last year I think I tripled the recipe, if I remember correctly and had to mix it in a huge stock pot. Not sure what my plan of attack will be this year, but I have already stocked up on my cranberries and my pumpkin!

Enjoy!

PUMPKIN CRANBERRY BREAD

INGREDIENTS

2 cups pumpkin puree (1 can of One Pie Pumpkin = 2 cups)
2 cups granulated sugar
1/2 cup water
4 eggs, large
1/2 cup Canola or Vegetable oil
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounce package of fresh or frozen cranberries

DIRECTIONS:

Preheat oven to 350 degrees. Grease loaf pan(s). You can either use two large loaf pans or 3 mini loaf pans.

Beat together pumpkin, sugar, water, eggs and oil.

Sift in remaining ingredients except cranberries. Mix just until smooth.

Gently fold in cranberries.

Pour into loaf pan(s) and spread evenly.

Bake in the center of oven for 60 – 70 minutes for large loaves, less time (40-50 minutes) for smaller loaves or until toothpick or cake tester comes out clean. Do not overbake or bread will be dry.

Cool in pan on a rack for 10 – 15 minutes. Turn bread(s) out onto rack and finish cooling.

Bread may be made in advance, covered and chilled for up to four days.(When I make two loaves for us I often save one to eat and keep one to freeze to eat at a later date.)

Advertisements

Pumpkin Palooza Recipe of the Day: Pilgrim Pies

20 Nov

Pumpkin flavored whoopie pies!

ORIGINALLY POSTED ON NOVEMBER 18, 2011

Last year, around Thanksgiving, a friend passed along to me a recipe for Pilgrim Pies, otherwise known as pumpkin flavored whoopie pies. My husband loves whoopie pies and he was laid up in a cast last year at this time, so as a special treat I made these for him and some of his friends who came to visit the night before Thanksgiving. They all gave them a thumbs up, so here is the recipe for you. Thanks to reader Jen B. who told me that this recipe actually originated from “Family Fun,” which is one of my all-time favorite magazines.

Ingredients for the Pumpkin “Cookies”

2 eggs

2 c of light brown sugar

1 c oil

1 tsp vanilla extract

1 (15 oz) can of pumpkin

3 c flour

1 T pumpkin pie spice

1 tsp baking powder

1 tsp baking soda

1 tsp salt

Ingredients for filling:

4 ounces of cream cheese, softened

1/2 c butter, softened

2 tsp vanilla extract

4 – 5 c of confectioners’ sugar

DIRECTIONS:

Heat overn to 350 degrees.

Beat the eggs, brown sugar, oil and vanilla in a mixing bowl until smooth.

Stir in the pumpkin.

In a separate bowl, combine the flour, pumpkin spice, baking powder, baking soda and salt.

Add the dry ingredients to the egg mixture a half cup at a time, blending each time until smooth.Drop a heaping tablespoon (I use my Pampered Chef medium sized scooper for jumbo cookies, small scooper for smaller sized cookies) onto an ungreased baking sheet.

Bake the cookies for 12 minutes, then transfer them to a wire rack to cool completely.

To make the frosting, beat together the cream cheese, butter and vanilla in a bowl until light and fluffy.

Mix in the confectioners’ cugar a half cup at a time, until the frosting is spreadable.

There is usually extra frosting.

Finally, assemble the pies.

Pumpkin Palooza Recipe of the Day: Pumpkin Swirl Brownies

22 Nov

This new recipe got all thumbs up this weekend!

ORIGINALLY POSTED NOVEMBER 13, 2011

This weekend I tried a new recipe that came across my virtual “desk” last week. The recipe was from Babble’s Family Kitchen blog that I follow on Facebook. The recipe, for Pumpkin Swirl Brownies, reminded me of a recipe my college roommate used to make for Peanut Butter Swirl Brownies, and it’s made basically the same way except using pumpkin instead of peanut butter.

I must say, I am not the neatest dessert-cutter. All my squares are all different sizes, but really they’re all going to the same place, right? These Pumpkin Swirl Brownies were really, really delicious! The recipe was very easy. Try it and see what you think! Here it is, as I found it on Babble last week. Apparently, the person who posted it had seen it on several other blogs as well.

INGREDIENTS

1/2 cup butter
6 oz (6 squares) semisweet or bittersweet chocolate, chopped (or 1 cup chocolate chips)  I used the chocolate chips.
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 3/4 cups sugar
4 large eggs
1 Tbsp vanilla
1 1/4 cups solid-pack pumpkin  (I used one 15 oz can of Libby’s canned pumpkin.)
1/4 cup canola oil
1 tsp cinnamon
1/4 tsp nutmeg (It says Nutmeg is optional, but I did use it.)

DIRECTIONS

1) Preheat oven to 350 degrees and butter an 8×8-inch or 9×9-inch baking pan. (I used 11×7 but would use 9×13 next time. They were super-thick.)

2) In a small saucepan, melt the butter and chocolate over medium-low heat, stirring until smooth.

3) In a medium bowl, whisk together flour, baking powder and salt; set aside.

4) In a large bowl, beat the sugar, eggs and vanilla for a few minutes, until fluffy; beat in the flour just until combined.

5) Divide the batter between two medium bowls (about 1 and 1/2 cups of batter per bowl) and stir the chocolate mixture into one bowl. Stir the pumpkin, oil, cinnamon and nutmeg into the other bowl.

6) Transfer half of chocolate batter to prepared pan, smooth the top and gently spread with half the pumpkin batter.

Here’s how it looks when you drop the large spoonfuls of batter on top of the two layers, before you swirl.

7) Drop large spoonfuls of chocolate and pumpkin batter on top, then gently swirl the two batters with the tip of a knife (just a table knife, so you don’t scrape the bottom of the pan with a sharp tip) to create a marbled effect.

And here’s how it looks after you do the marbling effect with your butter knife.

8) Bake for 40-45 minutes, until just set. Cool in the pan on a wire rack. Makes 16 brownies.

Pumpkin Palooza Recipe of the Day: Cranberry Pie

21 Nov

My Thanksgiving Day Cranberry Pie

Each year for Thanksgiving we go to my aunt and uncle’s for a huge family Thanksgiving dinner. Thanksgiving is one of my favorite holidays because of all the food with none of the stress of buying gifts. I especially like it because we have A TON of desserts, homemade pies and desserts of every flavor in the world it seems. In the past I’ve been assigned a pumpkin pie, a squash pie or an apple pie. Last year though, I was given the choice to bring whatever I wanted. I decided to walk on the wild side as they say, and try something new. I saw this in a magazine last fall and I was determined to try it out. It was delicious and I’ll be making it again this year.

At the time I could not remember where I had found the recipe, but I believed that I had ripped the recipe out of Country Living . The author of the recipe is Chef Joan E. Aller, author of Cider Beans, Wild Greens and Dandelion Jelly.

CRANBERRY PIE

Makes 1 pie  (8 servings)

Working time 15 minutes

Total time 1 hr 5 minutes

INGREDIENTS

1 nine inch pie crust

1 1/2 cups fresh cranberries  (1 twelve ounce bag)

1 cup sugar (divided 2/3 cup  and 1/3 cup)

1 heaping Tablespoon all purpose flour

1 egg white

1 cup heavy whipping cream

DIRECTIONS

1) Preheat oven to 425 degrees. Roll out piecrust and arrange in a 9″ pie pan.

2) Pour cranberries into crust to form a thick layer.

3) In a medium bowl, sift together 2/3 cup sugar and flour.

4) In a separate bowl beat egg white until stiff peaks form. Then fold into flour mixture. Slowy stir in cream until combined.

5) Cover cranberries with remaining 1/3 cup sugare and then pour cream  mixture on top.

6) Bake pie for about 10 minutes.  Then lower oven to 350 degrees and bake for about 40 minutes more.

7) Let pie cool completely before serving.

Pumpkin Palooza Recipe of the Day: MaryLou’s Sweet Potato Casserole

18 Nov

This is MaryLou. She makes a kickin’ Sweet Potato Casserole!

ORIGINALLY POSTED NOVEMBER 22, 2011:

Who is MaryLou, you ask? She’s my mother-in-law and she makes the best sweet potato casserole EVER!!  She knows how much I love it, and even if it’s NOT Thanksgiving, she’s often made it when we visit. I am always sure to sit myself next to the Sweet Potato Casserole at the table, whenever she makes it.

Since 450 miles is a LONG way to go for a bite of her casserole, she let me have the recipe in November 2004. I am now sharing it with you. You are very lucky. 🙂

INGREDIENTS:

3 cups sweet potatoes boiled and mashed

1 cup sugar

1 tablespoon vanilla

1/2 cup margarine

Mix thoroughly and pour into buttered casserole dish.

TOPPING INGREDIENTS:

1 cup light brown sugar packed

1/2 cup flour

1 cup chopped pecans (this is a 6oz. pkg. halved pecans or so my notes say)

1/2 cup margarine melted

Mix with fork and sprinkle on top

Bake at 350 degrees for about 30 minutes

“Sit down and enjoy!”

Pumpkin Palooza Recipe of the Day: Pumpkin Chocolate Chip Cookies

2 Nov

Originally posted on: November 16, 2011

OK seriously, what could be more perfect than the combination of pumpkin AND chocolate chips!? Last year I made these for a school party and the kids loved them.

At the time, I wrote on Facebook that a friend of mine posted this recipe and she got it from Allrecipes.com. I can’t remember who the friend was though! What I do remember is they were delicious!

I did double it when I made it last year. I didn’t even use my standup mixer, I used a wooden spoon. You could use one though if you have one.

Pumpkin Chocolate Chip Cookies III
from Allrecipes.com

Ingredients

  • 1 cup canned pumpkin
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon milk
  • 1 tablespoon vanilla extract
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped walnuts ( I did not use walnuts)

Directions

  1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
  2. Add vanilla, chocolate chips and nuts.
  3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

Seeing the forest through the trees

23 Jan

Sometimes clarity is hard to find when you're in the middle of a situation.

Two weeks ago I had an absolute meltdown while on Facebook. It was a weekday morning and I had one kid home sick (I know, shocker)  and I’d spent the entire morning rushing the others through their morning routines. No one seemed to have themselves together that morning and there were missing hats, gloves, water bottles, and despite all of the hunting and gathering, still a homework folder was left on the table as the bus pulled away, again. My normally low blood pressure was probably through the roof as I sat down on the couch and updated my status as to the fact that I was about to lose my mind. Again.

After I ranted and raved a bit, I felt much better. My heart stopped racing. I sipped my coffee.

And then…the responses started to come in. Other mothers, friends of mine, commenting that it’s the same for them, that they knew how I felt, they could feel my pain. I instantly felt even better.

Through all of those responses though, several stood out. One friend stated that she now avoided those types of morning problems by doing all of the hunting and gathering the night before and laying it all out, ready to go. Another friend stated that she’d had a laminated check list for her oldest daughter a few years back, and that had worked well. My sister in law in Virginia agreed, stating that she’d used a similar one in the past, hooked to her daughter’s back pack where she could see it.

I was stunned. Why hadn’t I thought of these things?? I am a former teacher! I am an organized person! I have a check list for setting the table, one for cleaning up the basement, in the past we’ve even had one for the steps to take for calming oneself down (I could’ve used that one.) You would think doing these things the night before and setting up a check list would have hit me on my own, that I wouldn’t have needed to be told to try these things. I was incredibly thankful for the suggestions and yet feeling somewhat sheepish that I was so behind the eight ball, so down on my game.

But then it hit me. Sometimes, when you’re in the middle of a situation, something that should be clear to you, just isn’t. And sometimes you need to be told something so basic, just because you can’t see it on your own. And sometimes it’s okay to ask for help. I didn’t even realize I was asking for help, I was just ranting, raving, venting. And I didn’t even realize I needed a solution, a different plan. But as soon as I heard it, it was as if a light went off over my head. Well of course….a check list….doing it all the night before. Of course.

So that afternoon I made up two check lists on two pretty pieces of card stock and put out star stickers so they could mark them off as they went along each NIGHT, packing up their things. When they got home I explained to them how things would hopefully work out the next morning. They were excited (and maybe even relieved that I wouldn’t be yelling so much in the morning).

When I signed onto Facebook again that night, I was so touched. There were words of encouragement from my friends, wishing me a better morning the next day. That morning (which went off pretty much without a hitch) I had yet more words of encouragement from my friends, telling me to update them and let them know how it went. Again, I was so touched. Any disappointment that I’d had in myself was now gone, replaced by a huge sense of thankfulness and relief to have such an amazing network of friends and family around me.

We all support each other. With the internet the way it is today, as far apart as we are, we’re all right there for each other when we need support. I can’t thank each and every one of you enough, if not for that day’s support, then for another day’s words of support, encouragement or celebration. It really does make a difference. Here’s to a good week for us all.

"Night before" check lists

After two weeks I replaced my hand-written check lists with a typed one that I can just print out every two weeks.