I Also Made Pumpkin Pie

pumpkin pie

Quick shout-out to the Calvary Preschool Peeps who hired me to get everyone “Thinking Outside the Lunchbox” last night.  I enjoyed our time together!

Pumpkin Pie is not my favorite.  In my opinion, if I’m being perfectly honest, pumpkin pie is just, well, OK.  In the opinion of my family and all the guests at the pumpkin palooza party, however, this recipe for pumpkin pie is the bomb.  I seriously saw a few kids licking their plates clean (possibly adults were doing it around the corner or something.)

So, even though I didn’t really dig in to this, chances are you will. 🙂

Old Fashioned Pumpkin Pie

Ingredients: 2 cups pumpkin, 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk, 1/2 cup brown sugar, 1/3 cup white sugar, 1/2 tsp. salt, 2 eggs plus the yolk of a third egg, 2 tsp. cinnamon, 1 tsp. ginger, 1/4 tsp: cardamon, cloves, nutmeg, 1/2 tsp. lemon zest, pie crust (and yes, I used a frozen crust.)

Directions: mix, pour into pie crust and bake at 425 for 15 minutes, then reduce heat to 350 and bake for another 50 minutes.  Serve with homemade whipped cream for extra yum factor!

Deep Thoughts: I intentionally chose a recipe with kind of a long list of ingredients. I figured that by adding a little more personality I might like this dessert a bit more.  It didn’t work–but like I said, everybody else loved it so I think I’m the exception here.  Just don’t know what it is about pumpkin pie…

Pumpkin Palooza

pumkins!

So IF you’re going to throw your third grade daughter a joint birthday party with her classmate whose birthday is four days later and whose mother is a good friend, I definitely recommend a pumpkin palooza theme–IF, you know, the party lands in October.

And what does one do at a pumpkin palooza party?  Glad you asked.  Really, in today’s world of commercial holidays, it took my girlfriend Jen and I about 30 seconds to come up with 30 pumpkin-y options.  We went with decorating artsy-shmartsy pumpkins (photo above–aren’t they cute!) and baking pumpkin bread.

Josie’s Pumpkin Bread (which, yes, is really more like a pumpkin cake if you must know)

pumpkin bread

Ingredients: 1 1/2 cups sugar, 1 tsp. baking soda, 1/4 tsp. baking powder, 3/4 tsp. salt, 1/2 tsp. each: cloves, nutmeg, cinnamon, 1 2/3 cup flour, 1/2 cup oil, 1/2 cup water, 1 cup pumpkin, 2 eggs

Directions: Mix dry ingredients, add the rest.  Grease bottom of two bread pans and pour 1/2 way full.  Bake at 350 for 45 mins.

Tips: IF you ever supervise 10 third grade girls (plus a few siblings, etc…) while they each make their own loaves of bread and IF you are doubling the recipe while floating among the chaos, and IF you accidentally forget to double the flour in one of the bowls (you know, hypothetically speaking of course) then just go ahead and bake the bread for another 20 or so minutes.  It might look a bit funny, but it will still taste good–and be extra moist!  (At least I think that’s what would happen…)

Good Morning, Sunshine!

OK.  Yes.  Technically it’s raining outside, but it’s going to be a bright and sunny morning in my kitchen as we enjoy some of the super-yum pancakes I made on Sunday.

I LOVE BREAKFAST!

Is there a better way to start the day that with home-made pancakes?  I doubt it.  But who has time to make pancakes every day?  Not me.  Although I do have time to make a quadruple recipe on a Sunday morning and then eat them all week…

Check out the breakfast section of my recipe page for a few of my family’s fave pancake-ways to start the day.  Whip some of these babies up and you’ll never make pancakes from a box again!