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Category Archives: Snackitos

Day 11: Pumpkin Cream Cheese

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I’m sorry to say that the last few days I’ve just fallen off the pumpkin wagon and took a ride on the normal food train.  Wednesday night I was going to make a pumpkin curry, but it was raining and I got home late and I was lazy so I got take out.  But at least I’d had leftover au gratin for lunch.

Yesterday, I’m sorry to say, I had no form of pumpkin or squash.  I KNOW!  I’ve failed.  Well, I’m not so sure this was a mission to turn into a pumpkin or a challenge to find enough recipes to fill the month of October.  Either way, it’s a good thing this is thirty days of pumpkin and there are thirty one days in October.  HUZZAH!

This morning I’ve fared a little better.  I was hoping to see a Dunkin Donuts in this airport terminal, but this might be the only terminal in the country with neither Dunkin Donuts nor Starbucks in the terminal.  AND IN OUR NATION’S CAPITAL!!!  There was an Einstein’s Bagels BEFORE security.  You do me no good, Einstein.  What should I do?  Order a pumpkin coffee only to chug it and scald my throat in the 20 steps it takes to get from you to security???

Ok, actually Einstein did me some good.  They have pumpkin bagels AND pumpkin cream cheese.  I thought a double pump would be too much so I opted for a Cinnamon Raising bagel with pumpkin cream cheese.  The cream cheese was good but a little to sweet.  I’ve been thinking of making my own pumpkin cream cheese using a recipe similar to this:

Ingredients:
4 oz (1/2 container) neufchâtel cheese (it has less fat than cream cheese but doesn’t taste like butt the way low fat cream cheese does.  And is a great excuse to make your a wear a hat! â)
1/2 cup pumpkin puree
1 tsp vanilla
1 tsp cinnamon
1/4 tsp nutmeg

I have no idea how this is going to taste but if I try it I’ll let you know.

I think next time I pass by an Einstein’s I’ll have a pumpkin bagel with regular cream cheese and let you know how that is.

On a positive not, I’m heading to Boston.  Land of Dunkin Donuts, so I should have no problem finding myself a pumpkin coffee every day.

Day 4: Broccoli Slaw

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I still have some Pumpkin Vinaigrette left over from Wednesday and I’m going out of town this weekend so I tried to come up with a third dish to use this vinaigrette on.  Yesterday when I was buying brussels sprouts I saw some broccoli slaw so I grabbed that to make some pumpkin broccoli slaw.  I had seen a recipe for a creamy pumpkin salad dressing on Worth the Whisk (SO PUNNY!) so I took the rest of my vinaigrette, doctored it up, and added it to the broccoli slaw.

I had about 1/3 of the vinaigrette left and some pumpkin puree from last night’s cookies.  So I took the left over vinaigrette and added:

1/2 cup pumpkin puree
1/4 cup apple cider vinegar
1/4 cup lite mayo
1 tsp salt
1 tsp pepper
1/2 tsp thyme
1/2 tsp rosemary

Mixed it up and put it over the broccoli slaw.  I’m letting it marinade at home right now so there might be an update later.  If I want it a little creamier I might add a 1/2 cup of sour cream I know I have in the fridge instead of more mayo.

Day 3: Pumpkin Oatmeal Chocolate Chip Cookies

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After dinner Brei and I decided to make some cookies.  We had to somehow balance out the healthy vegetables we’d eaten, so cookies were the answer.  I also wanted to bring some weekend treats to my coworkers.  I usually use the Quaker Oats Vanishing Oatmeal Raisin Cookie recipe as my base for all oatmeal cookies, and didn’t think this should be any different.  Brei and I hit a slight bump in the road because I didn’t have enough oats to go around, so we made due with what we had.  We used one less cup of oats and one more cup of flour than I would have liked, so below is the ideal oatsier recipe.

JOMG so delish!

Pumpkin Oatmeal Chocolate Chip Cookies

 

Ingredients:
1 stick butter, room temperature
3/4 cup packed brown sugar
1/2 cup sugar
1 egg
1 tbsp vanilla extract, and a little extra for good luck
1 cup pumpkin puree
3 cups oats
1.5 cups all purpose flour
1 tsp baking soda
1 tbsp cinnamon
1 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1 tsp salt (less if you don’t like salted desserts)
1 cup chocolate chips (oh man I wish I’d had dark chocolate chips)
1 cup craisins (this would be delicious.  Brei and I didn’t add these, so that’s an excuse for making these again!)

Directions:
1. Preheat oven to 350
2. Cream butter and sugars in a mixer on nmedium-hight until smooth and creamy.
3. Add egg and vanilla.  Mix well.  Add pumpkin.  Mix well.
4. Mix all other ingredients in a separate bowl.  (I usually add the oats last, after all the other dry ingredients have been added, but tonight Brei mixed them all together and the oats mixed into the cookie batter better than usual.)
5. Slowly add dry ingredients to the wet and mix on low-medium until mixed well.
6. Add chocolate chips / craisins / whatever else you want to mix in to the cookies on low speed.
7. Scoop/spoon out onto baking sheet (I like to use a cookie scoop, basically a small ice cream scoop) and bake for 10-15 minutes.
8. Try to share with friends

Day 3: Dark Chocolate Berry Trail Mix

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Snack time today at work!

The fun thing about this venture is that I don’t have to make all of my pumpkin meals.  Other people can make the pumpkin.  I can buy the pumpkin.  And I can go out to a restaurant and savor someone else’s pumpkin.

A few months back one of my coworkers recommend Nature Box to me for a very specific snack I was looking for.  I find the snacks to be hit or miss: some I wish I could go out to the store and buy more of, while the others I wish I could return to sender.  This month I received their Dark Chocolate Berry Trail Mix.  But you didn’t guess it had dark chocolate or dried berries in it!

Ingredients:
– dark chocolate chips
– dried cranberries, grapes (hehe, raisins), cherries, AND blueberries
– cashews
– soy nuts
– almonds
– sunflower seeds
and the star of the show
– PUMPKIN SEEDS

This is one of the nature box snacks I wish I could run out and get.  Alas, maybe next month.

Day 1: Pumpkin Fritters

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I’ve been pretty pumpkin-deprived all day.  Really, I’m not sure when the last time I had pumpkin something besides those marshmallows was.  Unless you include that Pumpkin Spice Latte from Starbucks where they decided my name was Terra.

So tonight’s meal is chicken sauteed in garlic and herb butter (thank you, Land O Lakes) with a side of pumpkin fritters.  This recipe is a mix of two that I saw, one for Squash it Out Fritters and the other for Chinese Pumpkin Pancakes.

Ingredients:
1 cup pumpkin puree (I used LIbby’s but don’t confuse the puree with the pumpkin pie mix!)
1/3 cup all-purpose flour
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper
1/2 tsp ground cinnamon
other spices (ginger, nutmeg, cayenne) to taste
*If you want a sweeter fritter you can also add some brown sugar into this
Panko, bread crumbs, or sesame seeds for a crisp outside
Canola or vegetable oil for frying

Directions:
1. Pour oil into a frying pan and turn on medium heat.  You don’t want the oil to be too hot otherwise the outside of the fritter will be nice and brown and the inside won’t be cooked through.
2. Mix all ingredients together in a bowl and season to taste.  The mixture will be a little tacky and stick to your hands.
3. Scoop pumpkin mix with a small spoon, shape into patties, and coat in panko or other breading of your choice
4. Fry the patties, turning them over when a golden brown on the outside.  Try not to over crowd the frying pan otherwise the oil temperature will cool too much.Pumpkin Fritters 1
5. When golden brown on both sides, remove each patty-turned-fritter from the oil placing on a plate lined with paper towels to let the oil drain.
6. Once done, sprinkle seasoning of choice on top for additional flavor, if desired.  I added garlic powder and a little bit of salt.

And voila!  Well, my fritters and chicken kind of look the same in this picture but they were delicious.

Pumpkin Fritters 2