Tag Archives: pumpkin

Pretty Pumpkin Round Up

I know everyone went Halloween crazy weeks ago, but I am just now getting around to kicking off the holiday season. Currently, there are 6 tiny gourds (3 orange and 3 white) sitting on my dining room table awaiting their harvest themed spruce. There will be a traditional jack-o-lantern later on, but with the highs still in the 80’s and 90’s there is no way it would make it to Halloween if I carved it now. But back to the sprucing. There are a ridiculous number of “carving free” pumpkin decorating ideas out there, seriously, go to Pinterest type in “pumpkin” and see what happens, it’s insane. A bit of a DIY overload, but I sifted through pages and pages and settled on these six tutorials to draw inspiration from and put together a little round-up for those of you who are as behind as I am. Enjoy!

Sequin Polka Dot Pumpkins

Pumpkin 1

 

Tiny Message Pumpkins

Pumpkin 2

Glitter & Floral Pumpkins

Pumpkin 3

Foliage Decoupage Pumpkins

Pumpkin 5

Pretty Painted Pumpkins

Pumpkin 4

 

Gilded Harvest Pumpkins

Pumpkin 6

I am looking forward to spending an evening binge watching some tbd show with my crafting supplies spread around me and a warm mug of tea at hand, but no where near my brush cup. I have accidentally “washed” my brushes in my beverage cup more times then I care to admit.

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Category: DIY


My Favortie Thing About Pumpkins

There seems to be so much more air in the room today. Tax season is over, and while there is a bit of clean up needing to be done at the office…the crazy pressure that has been hanging around the last few weeks is gone. Now I can worry about far more important things, like deciding whether Andy and I are going to carve pumpkins this year. We’ll be out of town the weekend before Halloween, but we could carve them Tuesday night, and we will have trick-or-treaters. Our neighborhood has a lot of families and we had a blast handing out candy last year. Okay, I watched Andy hand out candy. He was having so much fun seeing all the costumes (the baby dressed up like the Lorax was my favorite) and someone had to keep the cats away from the door. It’s one of those give and take situations that happen when you’re married/living with someone. Right up there with not hogging the covers and who gets what side of the bed.

Pumpkin 1

Pumpkin 2

Pumpkin 3

Pumpkin 4

Pumpkin 5 Pumpkin 6

 

Images from here, here, and here.


Pumpkin Spice

 

This is pretty much how I feel all autumn. The marketing for this season’s specialty food/beverage flavor is completely wasted on me. Pumpkin Spice – bleh (shudder). I have a deep dislike for pumpkin and I don’t care for nutmeg which is one of the principal spices in the “pumpkin spice” blend. I don’t want it in my coffee, my baked goods, my ice cream and most certainly not in my pie. I get into trouble every single Thanksgiving because someone is absolutely certain that their pumpkin pie is better than all the others, and if I’d only try a bite of their special recipe I’d experience a pie revelation. Aunts, friends, my mother in law…all made me try a bite and were all(to varying degrees) offended when I didn’t like their pie. It isn’t anything personal, I won’t even eat Andy’s pumpkin pie. I.Don’t.Like.Pumpkin. Instead of being offended on behalf of the pie and the spicy flavor that is all the rage this fall, look at it this way. My not eating it, means there is more for you. And because I love you guys and I want you to spice it up til your heart’s content, I did a Pumpkin Spice Recipe Roundup just for you. So put down the pitchforks and torches and check out these recipes instead.

 

Kitty update – Octavian had his Glucose Curve yesterday and the vet still isn’t happy with his blood sugar levels or his weight. So we are uping the insulin dose another unit and increasing his food intake to two cans of food a day instead of one. The fluffy guy is super psyched about that last part, but things are getting better and we’ll be doing another curve in a week or so.


Pumpkin Magic Cookie Bars

Happy Friday everyone! Why am I in such a fantabulous (that’s right I said it!)mood today? Because i’m not at the office! I took a much needed vacation day, and other than taking a shower and making a pb&j, I haven’t really accomplished anything today. Sadly, Andy is stuck at the office today, but it sort of worked out because I can sleep in and do nothing without feeling like i’m neglecting my husband.

So what I have for you today is an awesome twist on something everyone, and I do mean everyone, in my family begs for every year for Christmas. Magic Cookie Bars. “Oh, you made Rocky Road Fudge and Triple Chocolate Mint Brownies from scratch this year? Awww, thanks. Does this mean you didn’t make any of those Magic Cookie Bar things?” I kid you not. So here we go Pumpkin Magic Cookie Bars.

Pumpkin Gingersnap Magic Bar

4 cups gingersnap crumbs
2 sticks unsalted butter, melted
1 14oz can sweetened condensed milk
1 1/3 cups pumpkin puree
2 tsp. cinnamon
¼ tsp. fresh ground nutmeg
1 ½ cup sweetened shredded coconut
1 ½ cups pecans, coarsely chopped
1 ½ cups white chocolate chips

Preheat oven to 350F. Prepare a 9 x 13 inch non-stick pan with baking spray.

Combine gingersnaps and butter and stir until well blended. Press mixture onto bottom of pan. Even out with the back of a spoon so it is all the same level (or close enough).

Combine sweetened condensed milk, pumpkin puree, cinnamon, and nutmeg and stir until well combined. Pour mixture over gingersnap crust.

Sprinkle on white chocolate chips and pecans then finish by sprinkling coconut on top.

Place assembled pan in the oven and bake for about 25-35 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.

*The original recipe called for lining the pan with aluminum foil and then spraying with baking spray, but every time I’ve done this it sticks and then I have to spend extra time pulling baked on foil from the bottom of my bars.

I think I might go do something productive now, after I remove all four of our boy cats from where they’ve draped themselves across my legs and feet.

Image and original recipe from here.

 


Retriever Retriever, Pumpkin Eater

And yes, I totally stole the title of this post from the original blog Simmer Till Done, it was just to good to pass up. I’ve been thinking of expanding my baking into pet friendly foods, with the holidays coming up I try make sure all of my fuzzy nieces and nephews have a little something special too. Something to help with the tummy troubles that are the result of pilfered snacks, “edible” decorations and over indulgent guest, seem like it might be just the thing. Blogger Marilyn came up with these little biscuits as a way to trick her four year old retriever Cleo into consuming the vet prescribed table spoon of pumpkin. She had a few shots of the patients pitiful reaction to her owner trying to “force” her to eat the vile gunk, this one was my favorite.

Pumpkin!? No! Please? I am adorable and you don’t really want me to eat that. Look, tummy, wanna forget this whole pumpkin mess and give me belly scratches instead?

Hey, whattucha got there? Is that food? For me?

Cleo’s Pumpkin Dog Biscuits

2 eggs
1/2 cup canned pumpkin
2 tablespoons dry milk
1/4 teaspoon sea salt
2 1/2 cups brown rice flour *
1 teaspoon dried parsley (optional)

Preheat oven to 350.

In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

Roll dough between 1/4 – 1/2″ – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

* Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.

Makes up to 75 small (1″) biscuits or 50 medium biscuits

Please note: This is not professional medical advice. These biscuits are a healthy everyday treat, and useful for a dog with a sensitive stomach, or minor digestion issues. If your dog is showing any signs of serious distress, remove all food and contact your veterinarian immediately.

I personally agree with Cleo, pumpkin? Gross! But that just means more pie for the rest of you.

 

Images and recipe from here.