Mani Monday

This week’s mani is inspired by the squiggly green vines and orange pumpkins from our backyard pumpkin patch. I used Holo Taco’s “Orange Drink” along with “Green Taffy” to create the look. To make the vines as thin as possible, I applied them with a toothpick, which worked pretty well, but I would like to learn how to make even thinner decorations in the future!

The Most Sincere Pumpkin Patch

“Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere. He’s gotta pick this one. He’s got to. I don’t see how a pumpkin patch can be more sincere than this one. You can look around and there’s not a sign of hypocrisy. Nothing but sincerity as far as the eye can see.” It’s the Great Pumpkin, Charlie Brown

There is not a pumpkin patch anywhere that is more sincere than the one we got our pumpkin from this year, because the pumpkin patch was right in our own backyard!

“He’ll come here because I have the most sincere pumpkin patch and he respects sincerity.” It’s the Great Pumpkin Charlie Brown

As evidence, here is a photo I took that captured the Great Pumpkin (Harold, our friendly yard bunny) right before he rose (sproinged) out of the pumpkin patch (this was the second time that happened…the first time, I didn’t see him in there, wasn’t expecting it, and he scared me half to death when he jumped up!). He liked to hang out there in the shade of the leaves throughout late August and early September.

So about our pumpkin patch. Every year after Thanksgiving I toss our pumpkins that we picked at the local pumpkin patch into the backyard so they can return to the earth. And most years in the spring and early summer, pumpkin plants start growing, and sometimes even flower. In the end, though, I usually mow them over at some point when I’m doing yard work. But when Bunny planted a small garden near where I had tossed them this summer, I decided to leave them alone and see what happened. These are the first two pumpkins we harvested early in August:

We had tossed some mini pumpkins out there last fall, but I’m also notorious for growing exceptionally small plants, so we had no way of telling if they were supposed to be the size they were when they turned orange. We do think that even though they were all small, we might have had two different types of pumpkins, because in total we harvested two regular shaped pumpkins and two that are fairly oblong (with one still growing on the vine…we’ll see what it turns into if it stays healthy).

And then one day, Ladybug and I found this pumpkin growing on one of the other plants (in addition to different shapes of pumpkins, the leaves on some of the plants were noticeably different, too), and by the time we noticed it, it was already larger than the ones we had harvested…and it also had a neighbor! We weren’t really sure what it was, because its shape was different still, and I was thinking it was a squash of some sort, because last year, we picked something that looked rather like a butternut squash. We also weren’t sure it would survive, because its flower had remained attached for what I thought was too long, and I was worried it had caused the gourd to rot.

After removing the wet flower, and letting it dry in the sun for a few days, it became clear that no harm had been done. We made sure to water it daily (because we really haven’t had much rain in the last month or so), and occasionally we even rotated it so it didn’t develop too much of a flat spot on one side.

It kept growing…a lot. It seemed like you could literally tell a difference from one morning to the next! Chickadee wanted to make it a “milk pumpkin” like in Farmer Boy to see if that would make it grow even larger, but we have far too many cats that wander our neighborhood and yard for that to work.

I don’t know why the lighting here is so weird (perhaps it was a cloudy day), but it finally started turning orange, and filling out to a more standard pumpkin shape, so we were fairly convinced that we were really growing a regular size pumpkin!

I was a little worried about it along the way. When its skin was still soft and bright green, I dinged it with my fingernail, and part of it peeled off. I was sure that was going to be the end of the pumpkin, but it grew more skin over the blemish. Meanwhile, its neighbor, which had been bigger all along and presumably healthier because it didn’t have its skin injured, died on the vine. Growing stuff is weird, and I had no idea what I was doing!

Anyway, despite the injury, it kept growing and turning orange, and I was really hopefully we might get to harvest it.

Yesterday when I checked on it, there was very little green left, and even though it’s still early in the season (possibly too early for it to last until Halloween, let alone Thanksgiving), I decided we’d go ahead and pick it before any bugs or pumpkin diseases got to it. You can even see its “scar” from the fingernail incident here…it’s amazing how healing nature is!

A successful harvest!

I bought a bag of Ghirardelli milk chocolate pumpkin spice caramel squares as a prize for whoever came closest to guessing the correct weight. It weighs a whopping 12 pounds, and Moose won the contest with a guess of 12.7 pounds (no, we didn’t score it The Price is Right style, but I did consider it).

Bunny has one of the small pumpkins that we picked early in August at college…here’s the remaining harvest to date:

And so, that is how we came to have the most sincere pumpkin patch in town, maybe even in the whole state! We may just have to give it a try again next year and see if we can repeat our success!

Chickadee Thursday

I know it’s still early in August, but we went pumpkin picking this week. In our backyard. Yes, I grow everything in miniature, but Chickadee thinks our harvest is cute!

Tasty Tuesday–Pumpkin Tiramisu

If you’re looking for a unique Thanksgiving dessert that still falls into the mandatory “pumpkin” category, you’ve come to the right place! Plus, you can make this pumpkin tiramisu as early as today, and refrigerate it until the big event…always a bonus when you can work ahead!

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I tried this recipe out last week, and was amazed by both how easy it was to make (I’ve previously been afraid of trying to make a real tiramisu ), and how delicious it was. The crystalized ginger is what really takes it the holiday level, but I imagine even without that, it would still be amazing!

  • 1 can pumpkin
  • 1/2 cup light brown sugar
  • 3/4 tsp. ground ginger
  • 1 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. nutmeg
  • 3/4 cup granulated sugar
  • 12 oz. mascarpone cheese
  • 2 1/2 cups heavy cream
  • 2 cups coffee, cooled
  • 2 7 oz. packages Italian ladyfingers
  • Crystalized ginger

With whisk attachment of stand mixer, whisk pumpkin, brown sugar, ground ginger, cinnamon, salt, nutmeg, and 1/2 cup granulated sugar. Add mascarpone and 1 1/2 cups cream; beat at medium speed until soft peaks form. Do not overbeat.
Dissolve 2 Tbsp. sugar in coffee. Dip both sides of approximately 8 ladyfingers in coffee and arrange them in a single layer in a  4-quart trifle dish. Spread one cup of pumpkin mixture on top. Repeat layers five more times, ending with pumpkin mixture. Cover and refrigerate overnight.
Beat remaining cream and 2 Tbsp. granulated sugar until soft peaks form. Dollop over tiramisu and garnish with crystalized ginger.

Pumpkin Overload

No one likes pumpkin as much as I do. Just ask my family! I’ve made pumpkin soup, pumpkin pasta, pumpkin smoothies, and countless pumpkin desserts. I even dedicated last week’s Tasty Tuesday to pumpkin recipes! I’ll drink pumpkin coffee, even though it’s not my favorite, and I know that pumpkin can make a nice addition to chili. (Pumpkin does not, however, belong in beer, and I’m not changing my mind about that one!)

But, there’s such a thing as too much of a good thing. I’ve had enough pumpkin. Especially pumpkin coffee! Pumpkin remains the food item of the moment…pumpkin cookies, pumpkin muffins, pumpkin Kahlua (saw it at the grocery store, and wouldn’t touch it with a ten-foot pole!), and of course, pumpkin pie. Which is fine, especially the pie, because Thanksgiving is just over two weeks away. Now that it’s getting colder, it’s time for peppermint, in my opinion…peppermint mochas (I wish McDonald’s would add the peppermint mocha back to their menu), desserts, candies, and did I mention mochas?…but the pumpkin fad is holding strong.

I know it’s still November, and Thanksgiving season, but I see no reason why we can’t ease off the pumpkin in favor of a minty treat! I’d really enjoy a peppermint hot chocolate right about now!

Tasty Tuesday–Pumpkin!

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Since fall (and the approach of Thanksgiving), is the time of year when it’s all about pumpkins, I thought I’d share a few of my favorite pumpkin recipes. And one of them isn’t even a dessert!

Also, you can add a can of pumpkin to pretty much any chili recipe to add a little depth and some extra nutrients! Can you tell I love cooking and baking with pumpkin?

Tasty Tuesday–Pumpkin Cheesecake

Crust:

  • 1 3/4 cups graham cracker crumbs
  • 3 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1 stick melted salted butter

Filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs plus 1 egg yolk
  • 1/4 cup sour cream
  • 1 1/2 cups sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon fresh ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract

Preheat oven to 350.

For crust:

In medium bowl, combine graham cracker crumbs, sugar and 1/2 tsp. cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Freeze until ready to use.

For filling:

Beat cream cheese until smooth. Add  eggs and egg yolk one at a time, beating between each addition. Add pumpkin puree, sour cream, sugar and spices, and continue beating. Add flour and vanilla. Beat together until well combined.

Pour into crust and bake for one hour. Cool on counter, then remove from pan. Refrigerate for at least four hours or overnight. Serve with whipped cream.

Tasty Tuesday–Pumpkin Cupcakes with Ginger Cream Cheese Frosting

This is a fun recipe for fall. If you really like ginger, you can add some more to the frosting…it’s fairly subtle at one teaspoon–a nice, light flavor, but not overpowering. If you’re feeling fancy, you could also add a little crystalized ginger on top!

Cupcakes

  • 4 eggs, slightly beaten
  • 3/4 cup vegetable oil
  • 2 cups sugar
  • 1 (15 ounce) can pumpkin
  • 1 3/4 cups all-purpose flour
  • 1/4 cup corn starch
  • 4 tsp. pumpkin pie spice
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3/4 tsp. salt

Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside. Stir together dry ingredients in a separate bowl. Add dry ingredients to pumpkin mixture and beat until well blended. Pour into lined muffin tins. Fill about 2/3 full. Bake in preheated 350 degree oven for 20 minutes or until center springs back when touched. Cool completely before frosting. Makes 32 cupcakes.

Frosting

  • 1 8-ounce package cream cheese, softened
  • 3 Tbsp. butter, softened
  • 2 tsp. Vanilla Extract
  • 1 tsp. ground ginger
  • 4 cups powdered sugar

Beat cream cheese and butter until fluffy. Add remaining ingredients and beat until smooth. Spread over cooled cupcakes.