Hello! I have missed the last couple of weeks because we were busy with a fun fall giveaway and lots of DIY projects and crafts on my Facebook page plus we’ve had family visiting all this week. Be sure to stop by our page to see all the projects and like our page to stay in the know for future posts. Since we just had Thanksgiving, I wanted to share a few pictures of our week and some pumpkin inspired recipes and projects.
This is our front step decked out for fall with a few pumpkins :
For our other pumpkin inspired project I made a sign on an old cutting board from a Pinterest inspired project by printing the quote, transferring it to the board with chalk and painting it in. I sanded it a bit and rubbed in some finishing wax to bring out some luster. I am going to do a similar project on a smaller scale for our fall giveaway prize. The little fabric pumpkins were made a few years ago with some scrap fabric , gathering it and stuffing them . I use real pumpkin stems for the tops!
I tried out a couple new pumpkin recipes and a couple tried and true. The first new one was for pumpkin cookies from the blog” So much better with age“. You can find her recipe here. It is delicious and true to pumpkin pie flavours. It has a raisin or chocolate chip option – of course I chose the latter. Between me and my little nephew, they aren’t lasting too long. I then made a pumpkin spice creamer for my coffee. I had tried a few of MacDonald’s Pumpkin Lattes this season but I like mine just as well with less additives and sugar in it. The recipe is from Dashing Dish here. This website is a membership website if you want access to more recipes but she does offer a lot of free recipes as well. I love her approach to clean eating and her wonderful Christian spirit with lots of motivation and articles as well as an emphasis on exercise in her content.
This next recipe is one I tried from her website as well that you can find here– Pumpkin breakfast oatmeal cookies- I think they ended up looking like owl faces after I took them out of the oven 🙂 . They will go well with this pumpkin butter I made last year and froze- I have some pie pumpkins I can’t wait to cook up and use for butter again and for baking throughout the year.
One of the tried and true recipes are pumpkin muffins from Armadale Dairy in Sussex , NB that they shared on their Facebook page last year. I am sharing their recipe with their permission I have used their Quark cheese they use for the icing but cream cheese also works for the icing. They suggest that they are similar to the Tim Horton version. They are awesome but what makes them even better is knowing what is in them.
Pumpkin Spice Muffins with Quark Icing
2 cups All Purpose Flour
1/2 cup packed brown sugar
1/2 cup white sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1.5 tsp cinnamon
1/4 tsp ginger
1/2 tsp nutmeg
pinch of cloves
1 heaping cup pumpkin puree
1/3 cup vegetable oil
1.5 tsp vanilla
2/3 cup milk
1/2 cup pumpkin seeds, divided
250 g Quark
6 tbsp Icing Sugar
1.5 tsp vanilla
1 teaspoon lemon juice
Preheat oven to 375 Celsius
In a bowl, mix together all dry ingredients and 1/4 cup of the pumpkin seeds. In a separate bowl, mix together wet ingredients. Combine dry and wet ingredients until just combined. Divide in greased or lined muffins tins. Don’t be shy to fill them full, they won’t rise excessively. Top muffins with the rest of the pumpkin seeds. Bake for 20 minutes.
**You may have a little bit of batter left over. I created this recipe myself, and couldn’t quite get the amounts perfected without affecting the taste. It was a good day to be a kid in the test kitchen though!
Mix together the 4 ingredients for the icing with a whisk or mixer and let set in the fridge until the muffins are cooled. Transfer icing to a cake decorator or piping bag. In the middle of each muffin, cut an X with a sharp knife. Insert your cake decorator (with your thinnest longest tip) into the muffin and squeeze some icing into each muffin, with a dollop on top. If you don’t have a cake decorator or something similar, you could just put the icing on top. Muffins should be refrigerated where they contain Quark.
The last pumpkin recipe is one I’ve been making for years since my colleague and friend from Waterside introduced it to me. It’s called Pumpkin Crunch- it’s like an upside down pumpkin pie with a sweet and salty flavour and you don’t have to make a pie crust. Bonus!
Here’s the recipe:
1 package yellow cake mix,16 oz solid pumpkin, 1can evaporated milk, 3 eggs, 1.5 cups sugar, 4 tsp pumpkin pie spice, 1/2 tsp salt, 1 c chopped pecans, 1 c margarine or butter,melted. Combine pumpkin,milk, eggs,sugar, spices and salt- mix well. Pour into 9 x 13 pan . Sprinkle dry cake mix over pumpkin. Top with pecans. Drizzle with melted marg/butter. Bake at 350 for 50-55 min or until golden. Cool.Top with whipped cream!
Here is our dining table all set for dinner! We had 15 gather for dinner on Monday. So blessed to have family from all sides and special family from New York share a meal together. I got the cute little white pumpkins from the Green Pig Market in Salisbury.
I hope you all had a blessed Thanksgiving and try out some of these fun and yummy pumpkin recipes.