One of the cool things I can do is locate the recipes on my blog in seconds. I pick up my phone and say"OK Google", which activates the listening function. Then once my phone starts listening I tell it what recipe I want such as,"Sallyseashell lentil coconut curry." Or "Sallyseashell protein balls." Within seconds my phone has located the recipes on my blog and they appear on my screen. Lastly, I prop my phone up somewhere in my kitchen (I know, I need to make one of these fabric stands!) and cook my heart out! So obviously my goal is to post more of my favorite recipes on my blog for easy access!
This past summer Micah planted a different variety of pumpkins called Winter Luxury pumpkins. They have been so delicious! They are thick, meaty, and a beautiful bright orange color! I have really enjoyed harvesting them, processing them, and turning them into all my favorite pumpkin foods. (So grateful for my husband's thoughtfullness in growing these pumpkins for me.)
First I slice them in half and scoop out the seeds. I wear my Christmas apron year-round.
Next I quarter them and boil them in a large pot for 45 minutes to 1 hour. If I can slide my fork through the meat easily, I call them done.
Next I measure the pumpkin mush into 1 cup portions and divide them up into ziplock bags for the freezer. Since I use the pumpkin puree for so many different recipes, I've found that keeping one-cup portions is easiest. i.e... A big pumpkin pie takes 2 cups. 24 pumpkin muffins take 3 cups. My morning pumpkin smoothie takes 1 cup. Pumpkin pancakes takes 1 cup, and so on.
And that's it! I always make sure to have plenty of pumpkin pie spice mixes on hand so I never run out because pumpkin pie spice makes pumpkin......pumpkin! I either buy pumpkin pie spice mix on sale or make my own. If you have powdered ginger, nutmeg, allspice, cinnamon, and cloves, you can make your own easily. (I never use mace. What IS mace??)
My boys love these pumpkin muffins! We make them whenever we get the craving!
Pumpkin Muffin Recipe:
6 Tablespoons melted butter
1 1/2 cups whole wheat flour
1 1/2 cups white flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
1 1/3 Cups brown sugar
3 Cups Pumpkin Puree
1. Heat oven to 375 F (191 C)
2. Put 24 cupcake papers into two muffin pans.
3. melt butter in microwave or in small pan on the stove on low heat.
4. Put the dry ingredients into a large mixing bowl
5. In another bowl, mix the eggs and brown sugar. Then add the pumpkin puree and butter.
6. Add the pumpkin mixture to the flour mixture and stir until mixed.
7. Use a small scoop to fill the muffin cups about 2/3 full.
8. Bake for about 20 minutes or until knife comes out clean.