pumpkin - - Page 4

by Emily

Cocktail O’ Clock: Pumpkin Spice Cake Martini

I’ll admit it: I love cake vodka! Especially Three Olives Cake Vodka, because it seriously tastes like delicious vanilla cake mix batter. Then again, as a kid I would eat raw cake batter by the spoonful, so I’m not sure what this all says about me. I’m also one of those obnoxious people who unabashedly loves fall flavors, especially anything pumpkin spice related. Since everyone is going crazy for pumpkin spice lattes once again, I figured, let’s improve this autumn trend by spiking it! Thus the Pumpkin Spice Cake Martini is born.

Pumpkin Spice Cake Martini

by hungry monster

Peanut Butter Toast Crunch Cereal Cake for One

I know this looks weird. It”s not exactly what you would think of when I say super rich and decadent peanut butter cake. But that”s what it is, I swear.

Ever since my resolution, I have not been buying sweets. It”s a sad time, folks. Well, it was a sad time. Until I rediscovered my love for microwave cakes.

I have two secrets I”m gonna let you in on. This cake took me 1 minute to cook and like one more minute of prep time. Also, it ended up being less than 120 calories (Obviously it depends on the ingredients you use; Mine was 112 calories–score!).

Oh, also. You know how cereal is awesome? I”m sure you know. I may have bought three boxes of this goodness (I”m a weak human, folks, it”s true).

Here”s the method to my madness.

Peanut Butter Toast Crunch Cereal Cake for One

in Desserts / Recipe 1 comments

by Miss K

Eat it, Sandra Lee: Homemade Pumpkin Pie

I confess: This Thanksgiving, I did not make the turkey. I did not make the stuffing. I did not make the cranberry sauce.

Here’s what I did do, though. I make a pumpkin pie. From scratch. I made the crust, I baked a whole pumpkin, and with that pumpkin, I made the filling, with spices that came from individual spice jars, not a packet of “pumpkin pie spice”. And guess what, Sandra? It was damn good.

Homemade Pumpkin Pie

in Desserts / Recipe 2 comments

by Emily

No Such Thing as Too Much Pumpkin…or Goat Cheese

Even though Thanksgiving feels like it was ages ago by this point, I”m still in the process of using up all the leftovers. Evidently I”m not alone; my ES sistas have been working through the same issue by creating their delicious Pumpkin Stuffed Shells and Turkey Parmesan recipes.

Anyway, I ended up with a lot of leftover canned pumpkin, which was great for me because I happen to loooove pumpkin in both sweet and savory dishes. Still riding my fried sage leaves craze, I dreamed up this savory and secretly quite healthy pasta dish, which combines spiced, roasted cauliflower, chicken breast chunks, and gobetti pasta as a base. That combo is then smothered in a creamy goat cheese pumpkin sauce, then topped with paprika, roasted pumpkin seeds, fried sage leaves, and yet more goat cheese. This pasta was a good way to use up leftover pumpkin, but stands on its own; you don”t need leftovers as an excuse to whip this up for dinner!

Roasted Cauliflower-Pumpkin Pasta with Goat Cheese, Pepitas, and Sage

in Cheese / Recipe 3 comments

by hungry monster

Cheesy Pumpkin Stuffed Shells with Browned Butter Sage Sauce

Well, hey there Endless Simmerers! Hope everyone had a fantabulous holiday last week and enjoyed copious amounts of leftovers.

I don’t know about you, but it is getting cold up in my neck of the woods. Time for comforting, bubbly, cheesy foods. AmIright?

Katt brought you some classic stuffed shells earlier this month, but now it’s time to get a little crazy. This meal was based purely on cleaning out the fridge. I had some ricotta from my first attempt at ravioli making (not exactly a fail, but not exactly a win) and some pumpkin from Thanksgiving-y things.

So, this love child was born.

Enough chit chat. Let me show you how this came together.

Cheesy Pumpkin Stuffed Shells

in Cheese / Recipe / Veggie 1 comments

by Miss K

Miss K’s Fourth Annual Stuffed Pumpkin: Soup’s On

So, here I am at the start of my fourth year at ES, and I must return once again to my roots, my own personal ES origin story: the stuffed pumpkin. I started off traditional, then took a slightly different tack, and last year went with a different course all together. This year, I decided to fill in the obvious gap: the app(etizer).

Inspired by Barbara Kingsolver’s semi-successful attempt in Animal, Vegetable, Miracle, I set out to make pumpkin soup in the pumpkin.

Here’s what I did:

in Recipe 0 comments

by Emily

Smoky Southwestern Steak & Sweet Potato Chili

It’s always a bit difficult for me to surrender to the changing of the seasons this time of year; summertime is my favorite and I’m always reluctant to bid it farewell. Plus, here in Texas it’s still in the 80s most days, and I feel like I should be hitting the swimming hole rather than cozying up to the fireplace in a chunky sweater. The silver lining to my autumn blues is that I love, love, love fall flavors. I can mix pumpkin or sweet potato into practically any dish and call it an improvement.

On one of the rare gloomy, rainy days we’ve had so far this year, my roommate Dayna and I decided it was chili time. I detest canned chili (obviously) and even homemade, traditional ground beef chili gets slightly boring. My favorite chili recipe is one I created incorporating all of my favorite fall tastes. It’s hearty and comforting, yet very healthy and simple to make. It incorporates a smoky southwestern flair, thanks to the addition of chipotle peppers in adobo sauce. It uses steak instead of ground beef, black beans and corn instead of kidney beans, pumpkin to add richness and bulk… basically, this is not your average chili and that’s why I like it.

Smoky Southwestern Steak & Sweet Potato Chili

in Recipe / Red Meat 1 comments