lately

 It has been stormy, which it never really is here, so Elliot and I made the most of it one afternoon with sips of hot chocolate and a cozy viewing of Roman Holiday.

 Sometimes Elliot has a hard time waiting until after we pick up Stella from preschool to have a morning nap. That makes us a little bit clingy and whiney. Mabel was chosen to be in the school spelling bee and did a great job! Mike and I have to speak in church on Sunday and I am very very nervous. But I keep telling myself that if Mabel can get up in front of the school for the bee, then I can get up in front of our congregation and read my little talk.

This morning found us at Mike's office, which has a ginormous white board. So much fun. And I've been baking all week, it seems. We finally delivered goodie plates to our neighbors last night. These mini chocolate peppermint cake bites made it on the list this year. It's hard to tell, but they were so pretty and sparkly. (I also included caramel layer cocoa squares, pumpkin gingerbread bars, and molasses cookies.)

What is your favorite thing to give your neighbors at Christmas?

pumpkin round-up

Here you go, nine of my favorite pumpkin recipes in one place:

1. melt in your mouth pumpkin cookies
2. pumpkin gingerbread bars
3. double chocolate pumpkin cake with pumpkin spice buttercream
4. pumpkin spice magic bars
5. my Aunt Lucille's pumpkin bread
6. pumpkin cream cheese muffins
7. pumpkin spice whoopies
8. pumpkin crumb cake
9. pumpkin cookies

Enjoy!

pumpkin + cream cheese

What is it about pumpkin and cream cheese? Guy, they are so good together. Last night was our semi-annual block party. I brought pumpkin recipe no. six to share. Technically, these are muffins, but they are so sweet, they could definitely qualify as dessert. The streusel on top and the cream cheese surprise in the center make them a solid winner in my book.

the smell of pumpkin bread first thing in the morning

Today is a good day. We had pumpkin bread for breakfast and will spend the afternoon working on Halloween costumes. We might even go to the park once it cools off a bit. Pumpkin recipe no. five is an oldie, but a goodie. I'm pretty sure that I post my great Aunt Lucille's pumpkin bread recipe on this blog every year, but it really is the best. Plain and simple and just darn good. I don't think anything says fall better.

Have a good weekend!

pumpkin + magic

On to pumpkin recipe no. four. I doubled this recipe and baked it in an 8 inch square pan instead of the mini cheesecake pan called for in the recipe. (I don't have a mini cheesecake pan, but now that I think about it, maybe a muffin pan would have worked?) Anyway, doubling it might have been a mistake. I baked it for 45 minutes, until it was golden brown on top, and it took forever to cool off and firm up. (I left it in the fridge overnight, which helped.) That is not to say that it wasn't good. Because it was. It was just kind of gooey. And also, whoa nellie, these were intense. So rich that just a bite is all you need (even though I ate quite a bit more than just a bite, darn it). My verdict: as good as they were, and as much as I liked them, I kept wishing that I was eating this instead.

pumpkin + chocolate

Pumpkin recipe no. three was good. Despite the nearly full can of pumpkin puree called for in the recipe, this chocolate cake has a very subtle pumpkin flavor, which makes it an easy crowd pleaser. After all, I know that not everyone is as obsessed with pumpkin desserts as I am. It is super moist and chocolatey and delicious. But my favorite part by far is the pumpkin spice butter cream frosting. I am trying to think of other things I can spread it on. Graham crackers? Brownies? My fingers? Yum!

This just in: this cake is even more delicious the next day.

pumpkin + gingerbread

Pumpkin recipe no. two was a success. It was just what I was expecting. Sweet and creamy pumpkin center, with a crunchy streusel-like topping and rich gingerbread cookie crust. Luckily I halved the recipe. Otherwise, I think I'd be tempted to eat the whole pan.

the most wonderful time of the year

I've been pinning pumpkin recipes like a mad woman. So when I finally saw a small stack of canned pumpkin at my grocery store on Saturday, I went weak in the knees. This was the first recipe I tried. If you don't forget the salt like I did, these cookies are probably really great. As it was, mine were kind of a miss. But, I still think they looked pretty. And they were so light and fluffy, they really did melt in your mouth. Let me assure you, one missed ingredient is not enough to deter me. There are so many more pumpkin recipes to try! I promise to let you know how they turn out.

For now, I am looking forward to cooler temperatures and lots of cozy days spent baking in my kitchen.

p.s. Don't forget to enter the DownEast giveaway. Today is the last day!

baking for fall

It's about this time each year that I start dreaming of fall and fantasizing about pumpkin treats. I know fall is still many months away, and it's currently one million degrees outside, but this morning my house smelled like cool mornings and crisp breezes. It was delicious.

We made Danyelle's pumpkin cookies and they were divine.

love

No. 21: I am thankful that there is a lot of love in my house. Not only do we love each other, but we really like each other, too.

p.s. I'm also grateful for these cookies (the blurry ones right there) that Leslie made this afternoon. They had just the right amount of pumpkin.

The weather finally changed.

Thank heavens. I was feeling very uninspired. But this morning I woke up to a cold, drizzly, breezy day. Yesterday was beautiful, too. Our air conditioner didn't turn on once and I even cooked dinner! (I won't tell you how long it's been since I've cooked a real dinner, but it's been a really long time.)

I have yet to make my inaugural pumpkin bread this season (maybe later today), but this recipe caught my eye. And if you know me, you know I love a new pumpkin recipe.

I'll be giving it a whirl this weekend in between coats of paint. Yes, I am still working on the kitchen. I am about a fifth of the way done. (Yes, that's all!) Painting is not my full time job and I promised myself that I wouldn't ignore the rest of my life just to paint my cabinets. I do a coat here, a coat there. It's coming along. My goal is to be finished by Thanksgiving.

How's the weather at your house?

Oliver and I love trying new treats.

Especially when they are pumpkin treats. This is my favorite baking season. It is just so delicious. As soon as Oliver got home from school today, we whipped up a batch of these pumpkin yummies.

Pumpkin Spice Whoopies
for the cookies:
1 cup canned pumpkin
1/3 cup butter, softened
1 package spice cake mix
2 eggs
1/2 cup milk

for the marshmallow spice filling:
1/2 cup butter, softened
1 8-oz. package cream cheese, softened
2 cups powdered sugar, sifted
half of a 7-oz. jar marshmallow cream
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg

1. Preheat oven to 375. Line cookie sheets with parchment paper or foil (grease foil, if using).

2. In a large mixing bowl, beat pumpkin and butter on medium until smooth. Add cake mix, eggs, and milk; beat on low speed until combined, and then on medium speed for one minute.

3. By the heaping tablespoon, drop mounds of batter on cookie sheet; keep remaining batter chilled. Bake 15 minutes or until set and lightly browned around edges. Carefully remove from parchment or foil; cool on wire rack. Repeat with remaining batter, using new parchment paper for each batch.

If desired, place cookies in a covered storage container with waxed paper between layers to prevent sticking. Store cookies at room temperature for 24 hours. Prepare marshmallow spice filling up to 2 hours before serving.

4. To make marshmallow spice filling, beat 1/2 cup softened butter and cream cheese until smooth. Add powdered sugar, marshmallow cream, vanilla, cinnamon, and nutmeg. Beat until well combined.

5. Spread about 2 1/2 tablespoons filling on flat side of one cookie; top with a second cookie. Serve immediately or cover and chill up to 2 hours.

Makes 15 whoopies.

I neglected to buy marshmallow cream. So I made the filling without it, and you know what? It was still really really good. I also put chocolate chips in half of them because really, who doesn't love chocolate chips? I would definitely make these again. But be prepared to share. They are rich.


from bhg.com

Morning sickness is not going to get me down.

I had half of a big can of pumpkin sitting in my fridge. I had to bake something with it, and I had to do it fast. So I got myself off the couch and tried a new recipe. It was exactly what I was looking for. You should totally give it a try.

Pumpkin Crumb Cake

1 (18.25 ounce) package yellow cake mix

1 egg, beaten

1/2 cup butter, melted

1 (15 ounce) can pumpkin puree

3 eggs, beaten

1/2 cup white sugar

1/4 cup packed brown sugar

1 1/2 teaspoons ground cinnamon

1/2 cup white sugar

3 tablespoons butter, softened

1/2 cup chopped nuts (optional)

1. Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan.

2. Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan.

3. In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust.

4. In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired.

5. Bake in preheated oven for 40 to 45 minutes.

This cake is just right. It is pumpkiny, buttery, a little crunchy, and super delicious. I am definitely adding it to my list of favorite pumpkin treats. Since Mabel is allergic to tree nuts, I skipped the nuts this time. But I think they would be a nice addition.

from allrecipes.com

I made pumpkin bread.

Because it is my favorite treat in the whole world. And it is not fall unless there is some baking in my oven. Even if I feel like throwing up.

And because I think everyone needs to have some baking in their own oven right now, here is my great aunt Lucille's recipe:

Pumpkin Bread
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
3 cups sugar
1 cup oil
4 eggs
2 cups canned pumpkin

1. Preheat oven to 350 degrees.
2. Mix all ingredients.
3. Pour into two greased bread pans.
4. Bake for one hour.

In other news, we haven't had to use our air conditioner in 2 days! I know some of you don't like fall because it means that winter is right around the corner. Guess what, I feel the same way about spring. But fall, fall is heaven here in the desert. You should come visit.

pumpkin trick-or-treat bags, a tutorial

Materials needed:
3/4 yard orange fabric for body of pumpkin
3/4 yard black fabric for lining
1/16 yard green fabric for handle and stem (will make 2 handles and 2 stems)
scraps of black and yellow fabric for face
3/4 yard black lace or ric rac
1/2 yard (or half of a 36x45 piece) of quilt batting
orange, black, and white thread
2 green buttons (optional)
green, black, and white ribbon (optional)
1 yellow pom pom (optional)

a note: all measurements include a 1/2" seam allowance


Step 1. Cut out your patterns. I used regular computer paper to make mine. Don't worry, they don't have to be perfect. Obviously, a compass would be useful to make the circles, but I didn't have one, so I free handed them. After I had drawn my measurements for my side pattern, I folded the paper in half lengthwise before cutting, so the curved sides would be even. If you enlarge the picture, I think you can see all of the measurements except for the stem piece. The top of this piece is 3" wide, the bottom is 2 1/2"wide, and it is 2 3/4" long. If you have any trouble seeing the other measurements, please let me know. The side pieces should measure 12 inches long, 3 5/8 inches wide at the top, 5 1/2 inches wide in the middle, and 3 1/8 inches wide at the bottom.

click to enlarge

Step 2. Cut out your fabric.


Step 3. Make the face. I found that it's easiest to sew the face onto the side before assembling the pumpkin. If your face will take up more than the space available on one side piece, sew two pieces together first (instructions in Step 4), and then add your face (Don't let your face go all the way to the edge of the piece, though. You want to leave 1/2" seam allowance on each side.). This is where you can really be creative, though I copied the face my grandma made almost exactly. I used a few scraps of black fabric for my face shapes and pinned them in place (near the middle/top of the side piece).


With black thread, I used a really tight zig zag, almost like a satin stitch all around the edges. For the mouth, I drew a pencil line and followed it with my needle.


I stitched on a pom pom for the nose.


Here's an idea for a boy pumpkin, made my by grammy.



Step 4. Assemble the pumpkin. With right sides together and backed by the batting, sew the side pieces together. (Change to white or orange thread first.) Keep going until all 8 are stitched together.




Step 5. Attach the bottom.With right sides together, and the bottom piece backed by the batting, sew the bottom circle to the body of the pumpkin.


Turn right side out.



Step 6. Sew the lining. Stitch the 8 lining pieces together, right sides together. Make sure to switch to black thread first.


Attach it to the top of the pumpkin by sewing right sides together.


Close the bottom of the lining with a topstitch.


Stuff it inside.



Step 7. Make the lid. With right sides together, and backed by the batting, sew the lid and lining together. Don't forget to put your lace or ric rac on the inside. I like to pin the lace toward the inside all around the top of the lid. Then I sandwich it with the lining fabric and repin.


When sewing them together, leave a small opening to turn it right side out.


Trim the edges. Then turn it right side out.


Pin the opening closed, put orange thread in the top of your machine, and topstitch all around the edge.


Now stitch it like a pie.



Step 8. Make the stem. Switch to white thread and sew the right sides together, leaving the bottom open. Trim corners.


Turn right side out and stuff with batting. I used the leftover batting scraps from the side pieces. I tear and loosen them a bit first.


After stuffing it well, sew the bottom closed. Next, attach it to the top of the lid. This must be done by hand. When stitching, try to keep your stitches from piercing the lid completely. You want to get beneath the orange fabric, but not all the way to the lining.


Decorate with ribbon or flowers (optional, and only recommended for a girl pumpkin).



Step 9. Attach the lid to the pumpkin. With a few handstitches, secure the lid to the back of the pumpkin's opening.



Step 10. Make the handle. Fold the handle piece in half lengthwise, right sides together. Sew top and sides closed, leaving the bottom open. Turn right side out and stuff. Again, use the leftover batting scraps. You really want this stuffed well. Put as much in there as you can. Stitch the bottom closed (I do this by hand so the stitches cannot be seen).


Now attach the handle to the pumpkin. This must be done by hand, as well, and can be hard on the fingers. Use a thimble, if you have one.


Add decorative buttons or bows.


another note: After I made my pumpkins, I realized that the buttons my grandma used were not merely decorative. She stitched all the way through the handle to the button. I think this would make it a bit more secure.

Yay. You're done. Now let's fill it with candy!