Tag Archives: pumpkin

Pumpkin week in spring!

18 May

I figure everyone else in the blogosphere goes gaga for pumpkin in the fall, so why not do a pumpkin week in spring? I have a bunch of one-serving recipes I’d like to make that all require minimal amounts of pumpkin, so I will make them until I empty out the can of pumpkin I opened. This may or may not take more than a week though:)
First up? Savory Pumpkin Grilled Cheese! I got this recipe from Hungry Girl. I only changed the cheese mixed with the pumpkin-I used a couple of tablespoons of reduced-fat cream cheese. Normally I am not too much of a sandwich person unless it is a grilled cheese loaded with butter or an open-face sandwich. I feel like the bread in most sandwiches hides the taste of what is inside. I always end up deconstructing them. This one had such a thick, moist filling that it worked out decently. It was a pretty tasty savory application of pumpkin.
Pumpkin week. It’s like shark week. Except it is not on tv. And its about food. Although a shark is a fish and I suppose some people eat it so perhaps pumpkin week is not so removed…okay I will stop my babbling. Feast your eyes on this, then feast on some pumpkin-y goodness:

I’M ADDING IN THE RECIPE HERE IN…THE FUTURE!
It is June 1st, 2013 and I decided I should type in some recipes I’d only linked to.
Pumpkin Grilled Cheese adapted from the Hungry Girl site
nonstick spray
1/4 cup chopped onion
1/4 cup canned pumpkin
2 Tbsp. reduced-fat cream cheese
2 dashes cayenne pepper
dash of freshly ground black pepper
2 slices of whole wheat bread
2 tsp. Smart Balance light
1 slice of cheddar
Spray a skillet with nonstick stuff and sauté the onion until lightly browned. Mix it with pumpkin, cream cheese, cayenne, and pepper. Butter the bread. On non-buttered side of one piece, spread the onion-pumpkin-cheese mix. Top with the cheddar. Top with other piece of bread, buttered side up.
Respray your skillet and cook your sandwich a couple minutes on each side until as toasty as you are in the mood to get.

Big ol’ muffin

26 Jan

Ok, compared to the muffins you get at coffeehouses this muffin was not so giant. But there was so much batter that some of the muffin cups actually overflowed. This was a recipe from the Hungry Girl website, here’s the link-y: pumpkin muffins

I was intrigued by the use of club soda in the recipe. These muffins turned out moist beyond belief, which was a good thing. Flavor-wise, not my favorite muffin. There was a vague sourness I did not care for. Maybe that was the wheat bran I substituted for some of the flour.That bran has been in my freezer quite some time. Oops. Or maybe it is because I skipped the frosting, maybe it needed that sweetness to balance the sour…