October 12, 2015 § 1 Comment
Pumpkin season is in full swing, and I love stuffing our house full with any and all different types I can get my hands on! I also have been itching to try something new with them. Growing up I don't remember carving pumpkins much, and for the most part I haven't been that interested in it, but this year I decided I wanted to give it a try. I wanted to doing something really simple, but interesting. I love looking at the different constellations and thought it would be really fun to do some on pumpkins! It ended up being super quick and easy to do, and I actually love the way it turned out!
WHAT YOU'LL NEED :
-Serrated knife for carving (I borrowed my husband's drywall saw)
-Drill with several different sized bits
-Spray Paint (optional)
I started by cutting out the top, and removing the guts. For the moon I simple drew the shape I wanted right onto the pumpkin, and used it as a template to cut out with the knife (since I had spray painted it black, I just touched it up with spray paint when I was done to cover any permanent marker still showing). For the constellation I drew on the main start points, and then used my drill to drill them out. I then used my knife to carve the lines, but only going about halfway through the pumpkin flesh, that way it would show the glow just a little!
For the little baby pumpkins I just used regular and fine tip sharpies to draw the constellations right onto them, and love how adorable they came out!
Instead of candles I opted for battery powered LED star light strands. I simply lined the bottom of the pumpkins with a little waxed paper, bundled up the lights and stuck them inside! I got mine from Target, but Here are similar ones on amazon. I love the glow they give, and I don't have to worry about keeping an eye on them!
Have you guys done any pumpkin carving yet?
September 26, 2014 § 1 Comment
When Frank asked me to make these the other day I instantly searched my blog for the recipe only to discover that I never shared it! I can't believe it when I think about how many times I made them last fall. So I figured that it was high time to made them again, and this time, share too!
These guys are super creamy and have just enough pumpkin flavor without being overwhelming. I love making them in cupcake form too, not only because it feels a lot easier than making a full cheesecake, and you don't have to worry about water baths or anything, but also because they cook and cool faster, which means you get to the eating part quicker, which is always good.
Mini Pumpkin Cheesecakes
Makes 12 // Adapted from Cooking Classy
1 cups finely crushed graham crackers (from 8 sheets)
1 1/2 Tbsp granulated sugar
4 Tbsp salted butter, melted
2 (8 oz) pkg cream cheese, softened
3/4 cups granulated sugar
1 1/2 Tbsp all-purpose flour
1 Cup of pumpkin puree
1 tsp vanilla extract
1/4 cup sour cream
1/4 cup heavy cream
Preheat oven to 350 degrees. In a mixing bowl, whisk together crushed graham crackers with 1 1/2 Tbsp granulated sugar. Pour in melted butter and stir mixture until evenly coated. Divide graham cracker mixture among 24 paper lined muffin cups, adding about a heaping Tbsp to each. Press mixture into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
In a small mixing bowl, whisk together 3/4 granulated sugar with flour until well blended. Add softened cream cheese to a separate mixing bowl and pour sugar mixture over top. Blend mixture on low speed until smooth. Mix in pumpin puree and blend on low speed, while scrapping sides and bottom of bowl and mixing just until combined after each addition. Add vanilla, sour cream and heavy cream and mix just until combined. Tap mixing bowl against counter top about 30 times to release some of the air bubbles. Divide mixture among muffin cups filling each cup nearly full. Bake in preheated oven 20 – 23 minutes, centers should still jiggle slightly, don't overbake (if they begin to crack they are starting to become overbaked). Remove from oven and allow to cool 1 hour. Cover loosely with plastic wrap and transfer to refrigerator and chill 2 hours. Store in an airtight container in refrigerator or freeze.
And of course, you can't forget a good dollop of homemade whipped cream and a little cinnamon:)
November 8, 2013 § 3 Comments
I know som people are all ready to jump right into Christmas, but it's still fall, and I plan on taking full advantage of that fact as long as I can! I'm a total pumpkin addict, so I thuoght I'd share a few of my favorite recipes…
A week or two ago I really wanted to try my hand at making bagels and decided I had to start with Seasons and Suppers Pumpkin Pie Bagels – they are a bit of work, but boy are they worth it! I froze most of them so I can just pull them right out whenever I need one! (photo from my instagram)
Pumpkin Pie Granola – I really need ot make some soon!
I really would love to try making these again, this time maybe a little cuter and more dressed up! Either way, Pumpkin Cup Pies are delicious (and just another way to celebrate my never-ending love for Pushing Daisies).
I've also made these Pumpkin Cinnamon rolls twice this year, and thanks to my family they haven't even lasted long enough to snap a picture. Do you guys have any good fall recipes? Please share! I'm always looking for new ones to try out:)
November 20, 2012 § 1 Comment
Last year was my first time making pumpkin puree for my pies and I love it! It's really easy, cheap, and the puree stays good in the fridge for a week, or in the freezer for up to three months. I used 2 little Sweet Pumpkins (they were each a little over 2 pounds), there are a lot of other varieties of pumpkins you can use but I like how small these guys are, it makes it a little bit easier when it comes to cutting and getting in and out of the oven.
2 Sweet Pumpkins
Clean and dry your pumpkins, remove stems and slice in half. Scoop out all of the seeds and cut out the big fibers. Sprinkle flesh with salt and place flesh side down on baking sheet lined with parchment paper. Bake at 400 degees for 30-45 minutes (you should be able to easily slide a pearing knife into the flesh when they're done). Allow to cool on rack for an hour. Scoop the roasted flesh from the skin and process in a food processor (you can do this in a good blender too, you'll just need to stop to mix up a lot). It should be smooth and creamy when done. Refrigerate up to one week, or freeze up to three months.
November 19, 2012 § 2 Comments
Thrifted Shirt // Vintage Sweater (thrifted) // Gap Jeans & Necklace // Wanted Boots
It's getting to that time of year when everything starts flying by in a blur. It seems I blink and before I know it I haven't blogged in a few days and what used to feel like months to get gifts is now reduced down to just a few short weeks. There's a few things that have me pretty excited to see what's in store over the next month (and a few days). Of course, I'm really sad that we'll be saying goodbye to all the lovely pumpkins decorating doorsteps soon (me and Frank have joked about painting them Christmas-y colors just so we can keep ours out).
Hope everyone's having fun getting ready for Thanksgiving! The grocery stores around here are already packed 24/7 it seems!