A Pumpkin A Day
Photo courtesy of sxc.hu
Just like summer’s end brings desperate attempts to cook with fresh tomatoes and zucchini, for me the end of fall means its time to savor the pumpkin before they’re all gone.
So I’m declaring a challenge. Every day, for the rest of November: eat something pumpkin. Doesn’t have to be the same thing everyday: be creative. There’s pumpkin soup, or pumpkin ice cream, pumpkin pie cookies…or you name it.
A pumpkin a day may not keep the doctor away, but it will be tasty, I promise. And if you’ve had pumpkin fever all season like me, this is sure to cure you of it.
There are a bajillion and a half pumpkin recipes on the site, so check them out if you’re going to follow my advice.
What’s my favorite one? Aww, thanks for asking!
1 1/2 C. healthy butter such as Smart Balance
1 C. Splenda
1 15 oz. can pumpkin
1 Tbs. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 tsp. vanilla extract
3 C. all-purpose flour
1 1/2 tsp. baking powder
Craisins and toasted pecan pieces
Grease cookie sheets and preheat oven to 350 degrees. Mix butter and Splenda with mixer until well mixed. Add eggs, pumpkin, spices, vanilla. Sift dry ingredients together gradually add to pumpkin mixture, mixing by hand. Mix in Craisins and pecans. Drop onto cookie sheets bake 10-15 minutes or until slightly browned.
Yield Size: 3+ dozen cookies.
Enjoy your pumpkins!
For more pumpkin recipes, check out: www.cookingwithpumpkin.com
-Hillary, off to go indulge…