Utilize a Halloween Pumpkin

I disagree with others who tell you 

 Halloween pumpkins 

are usable for decorative purposes only. 

 

Why waste it after season changes? 

Even these pumpkins are good food. 

Today I cooked my Halloween pumpkin.

I opened it up, took the seeds and gunk out. 

It didn't take long using an ice cream scoop.

The seeds were cleaned, seasoned
with Salt, Marjoram 

and a drizzle of olive oil. 

Baked crisp on 400°F (200°C) for about 15 min.
or until golden. 

The two halves of the pumpkin were baked in the oven for an
1.5 hours on 350°F (175°C).

The soft flesh came off the skin easily. 

In a big bowl I mashed the cooked pumpkin 

using a stave mixer and divided the amount. 

One part for pumpkin butter and another 

for vegetable stews/ soups.

The pumpkin butter was seasoned with brown sugar, 

cinnamon, ginger, nutmeg and clover.

Filled into clean mason jars they will stay in the fridge 

for a few weeks time without spoiling.

The recipe I followed for pumpkin butter can be found here.

The recipe for roasted pumpkin can be found here.

Peanut Butter Cookies

This is my favourite recipe because can be done within a short time.

I alternate it once in a while.

Sometimes I add raisins or chocolate chips.

Today, I used part butter and part melted coconut oil. 

I also added 1/4 cup of coconut flakes to the batter.

The cookies turned out crisper on the outside

and still a little soft inside. 

Very good. 

On some of the cookies I placed a chocolate chip

before they went into the oven. 

If you only have chocolate kisses available, 

place them on top of the warm cookie 

after they come out of the oven. 

Kisses would melt during the baking process.

Recipe:

Ingredients:

1/2 c butter (1 stick)

1/2 c peanut butter 

(I prefer the crunchy version, ca 3 tblsp)

1/2 c sugar

1/2 c brown sugar

1 egg

1/2 tsp vanilla

1 1/4 c all purpose flour

3/4 tsp baking soda

1/4 tsp salt

How to:

Preheat oven to 350 °F , (180 °C)

Mix all dry ingredients in a bowl

Mix all soft ingredients in another bowl

and beat the batter for ca 30 sec.

Add the flour mix and fold it in until all is combined well.

Drop a teaspoon (I prefer 1/2 teaspoon = bite size) of the batter 

on an cookie sheet lined with non greased parchment paper.

Bake 8 - 10 min until edges are slightly brown.

Enjoy!

Hubby was quick to test the goodies!

There they go...... mmmh!

Coyote and Hare

For you who has not realized that I started a new blog 

for my "not food" related stories 

try the Link to get to my new posting.

Coyote and Hare

See you there!

Lemon Loaf

This morning when I checked in on FB I discovered 

Diania had shared David Larson's Lemon Loaf. 

Since my banana bread was down to it's last piece 

I gave it a try.

I needed something for a treat for after my 

Sunday afternoon walk.

This is a Top Secret recipe version of 

Starbucks Lemon loaf, David wrote.

I could know because I never go there but I 

will share the recipe with you here.

Starbucks Lemon Loaf

Ingredients:
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL (recommend coconut oil)

LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT

Instructions:
Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing....'

I mixed it in a little different way, 

didn't have all the ingredients either 

and use a bigger pan, hence the different shape, 

but it turned out very tasty.