Five Fabulous Friday things to do with a pumpkin!

With the summer temps taking a hike (for the last few days anyway) and the crisp, much cooler air wafting in through the open windows and doors, I've officially declared it "Fall" in my household.

You know what this means?

I spent nearly two-thirds of my day off yesterday baking all sorts of pumpkin goods. We also rang in the fall with an autumn-inspired quiche, unfortunately though, it didn't have pumpkin in it.

So what better way to ring in my favorite holiday than to dedicate this Fab Five Friday to it's official fruit - the pumpkin!

No. 1) Start your day off with a homemade pumpkin spice late (a vegan one, not that overpriced, condensed-milk-containing Starbucks version. Don't have an espresso machine? Me either! Just follow this super quick and easy recipe to add a little fluff to your hot stuff!

No. 2) Make a craft. Whether you want to paint the pumpkin with your kids, carve it or halve it and make a cute flower-floating center piece out of it, just buy one and let your imagination flow! The options are endless. Make pumpkin soup and serve it in the pumpkin! Do a vegan fondue with pumpkin bread and serve it straight from the source. Have I mentioned what excellent bowls pumpkins make?

No. 3) Make these delicious cupcakes and top with some cream cheese glaze. Then, get artsy and decorate how you see fit! I preferred the Jackson Pollock route of just splotching some color on top of my cakes! Plus, your kids will be fighting over who gets to lick the beaters!

No. 4) Make these super delicious pumpkin cream cheese muffins with brown sugar and hazelnut streusel topping! Sure, that name may be a mouthful, but it's totally worth it for a mouthful of these super sweet, super sugary, super fall treats.

No. 5) Roast the seeds. Are you a pumpkin-seed-roasting virgin? No worries! This snack is basically painless to make and really hits the spot when you're in the mood for something crunch but not sure what. And you can always test out new "sauces" and "seasonings" to throw together. My favorite is the Asian-fusion roasted pumpkin seeds.

Just mix together 1 TBS of teriyaki sauce, 1 TBS of sesame oil,1 tsp wasabi powder and salt to taste. Preheat your oven to 375, clean and dry all the seeds from a medium to large sized pumpkin. Dress the seeds with the asian-esque sauce (make sure all the seeds are coated) and then spread out on an oiled baking sheet and bake for 30 minutes, "fluffling" the seeds halfway.

You can thank me for that little gem later.

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