Tuesday, December 14, 2010

Country Bumpkin Pumpkin

Note to all viewers, if you ever decide to embark on making your own pumpkin puree, be prepared to get really creative and be ready to adapt your palette to pumpkin and only pumpkin. Sophia and I had relatively small pumpkins. I'd say that they were so wee they'd made baby jack-o-lanterns and still we ended up with endless pumpkin puree.. probably about 5 cups worth. Most recipes call for about .5 cup to a cup of pumpkin alone. I thought for sure that with pumpkin bread, pumpkin biscotti and pumpkin scones, I'd be gone with all of my pumpkin puree. I was left with a full heaping cup load extra puree!

It's my last night in Halifax before I head out for the holidays. I decided to bake pumpkin treats for the long trip and to greet the folks back home with. I had my work cut out for me already with these decadent pumpkin scones.

I got this recipe from one of the first food blogs that I ever followed, Baking and Books. http://www.bakingandbooks.com/2009/10/19/pumpkin-scones-with-autumn-spiced-glaze/

Next I swiftly moved on to the biscotti.

I found the recipe from this blogger, who also must have run into excess pumpkin puree, because she had three featured pumpkin recipes on her blog. They included pumpkin whoopie pies and pumpkin oatmeal cookies. http://www.thesweetslife.com/2010/12/pumpkin-biscotti-with-cranberries-and.html I, myself, found the biscotti too sweet. Perhaps it would be better dipped in coffee or hot chocolate.

Since I the previous pumpkin bread was such a huge success at the holiday party I decided to give it another shot with the extra cup of pumpkin puree. This time I even took a picture of it. It looks like banana bread to me.

And that's all the pumpkin, folks! Now I'm kind of at a loss as to what my next cooking adventure should be. I suppose I'll go switch to something savory, maybe try my hand at some new types of breads for the winter season.

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