I’m not exactly a hard sell when it comes to all things pumpkin, so I was delighted when I heard Allison Day was working on a pumpkin-packed follow-up to her wonderful first cookbook, Whole Bowls. Purely Pumpkin: More Than 100 Seasonal Recipes to Share, Savor, and Warm Your Kitchen came out last week and it’s the most gorgeous ode to one versatile and nutritious fruit. There’s sweet and savoury pumpkin breakfasts, desserts and everything in between — think sharp cheddar, pumpkin, and pecan scones; vegan pumpkin, onion, and spinach lasagna with white bean ricotta; gingerbread pumpkin cheesecake with pecan oat crust; classic pumpkin pie (naturally!); and several better-for-you takes on the beloved pumpkin spice latte. Read on to learn a little more about the book, get Allison’s ah-MAZE-ing recipe for morning glory pumpkin muffins and enter for your chance to win a copy of the book. Continue reading Purely Pumpkin by Allison Day + A giveaway!
Raise your hand if you’re all ready for Halloween. I see a lotta hands out there! Usually we’re scrambling around at the last minute, but this year we’re nearly set. The decorations are up, the costumes are made, the treats are bought (and sampled) and we even have our pumpkins, ‘tho we won’t carve them ’til tomorrow afternoon. Here’s a peek at some of our prep, plus a few other pics from the past week. Oh! And I’ll announce the winner of my Fall faves contest. (Hugs if you read the post before scrolling down to see who won.)
If you trick-or-treat at our house you’ll see Frank, the monster hubby made out of cardboard and tissue paper a few years ago. We put him in the front window every year. Scary stuff!
I’m not dressing up this year (the kids are a vampire and a robot), but I did make these festive pumpkin hair clips to wear. The easy how-to is up on So Fawned, along with my tips for a safe and happy Halloween.
We even have a little Halloween decor in the bathroom! My guy took a bath after school one day this week with this adorable rubber duckie from Loblaws.
Okay, these are autumnal rather than Halloween, but they’re in our pumpkin-shaped cookie jar on the kitchen island.
And last week I submitted another entry for Urban Barn’s dining hack contest, this time suggesting books as pedestals to elevate serving trays and create visual interest to your table. The grand prize winner will be drawn next Wednesday. Cross your fingers for me, everybody!
And speaking of winners, a huge thanks to all of you who entered my Fall faves contest. I loved reading about your Fall faves and seeing all of your retweets (some of them daily!). I’ll pop the prize in the mail to the winner next week. Was it you? Click here to find out.
Happy Halloween, everybody. Wishing you more treats than tricks and a safe, fun night.
So it’s the beginning of a new week and you’ve got a million things to do, but trust me when I say you’ll want to find some time to make this pumpkin pudding. It is ridiculous, mes amis.
The recipe’s from my dear friend Carolyn (check out her fab fashion blog!), who loves to curl up with a big bowl or two this time every year.
Make it for a get-together or a night at home with the fam. You’ll thank me. And Carolyn! It is that good.
Serves 6 to 8
Preheat oven to 325 F.
Grease a 2-quart baking dish.
Cream together 1/2 cup of butter and 1/3 cup of brown sugar. Beat in egg and pure pumpkin.
In a separate bowl, stir flour, baking powder, salt and spices. Gradually stir into the pumpkin mixture. Fold in the raisins.
Spoon batter into prepared baking dish . Sprinkle 1 cup of brown sugar over the mixture. (I use half a cup and it’s deelish!)
Combine 1 tbsp of butter, boiling water and orange juice in a bowl. Pour slowly and evenly over the entire mixture (this will look weird but it’s right).
Bake for 45 minutes.
Serve warm and top with whipped cream.