Three More Pumpkin Recipes!

I’ve been making this cream cheese frosted pumpkin roll for years, and it always turns out fabulous! One year I even sold 15 whole rolls under the name Pixiedust Bakery; it really is the best recipe for this dessert that I’ve ever come across!
Best Pumpkin Roll Recipe
Makes 12 slices
3 eggs
1 cup white sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
Confectioners’ sugar for dusting
1 cup confectioners’ sugar
3/4 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese
Preheat oven to 375 degrees. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top. Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioner’s sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
To Make Filling: Mix confectioner’s sugar, vanilla, butter or margarine, and cream cheese together till smooth. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners’ sugar, if desired.

Sadly another unhealthy favorite of my family, these were cookies that my hubby was raised on, and quickly became a seasonal favorite in our household…
Pumpkin Chocolate Chip Cookies
Makes about 60 cookies
1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 cups (12-ounce bag) milk chocolate chips, not semisweet
Heat the oven to 350 degrees F. Spray cookie sheets with nonstick spray or line them with parchment paper. Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges. Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool.

And finally, a healthier vegan recipe that we just tried last week. This one is a little complex, but delicious! My girls were begging for more!
Oatmeal Pumpkin Loaf
2 cups oat flour (homemade from rolled oats – see directions)
3/4 tsp salt
1 heaping Tbsp baking powder
3/4 tsp cinnamon + 1/4 tsp ginger powder (optional)+ 1/8 tsp nutmeg(optional) + pinch cayenne (optional)
Note: If there is a chilled ingredient the coconut oil will solidify making the mixture clumpy. Warm all chilled ingredients…
1 cup almond milk (room temperature, or slightly warm)
3 tsp ground flax seeds (or substitute with chia seeds)
1 tsp vanilla extract
1 1/2 cups canned unsweetened pumpkin puree
1/3 cup coconut oil, melted (organic)
1/2 to 3/4 cup maple syrup OR raw cane sugar
topping: sprinkle of sugar + oats + lemon zest
1. Preheat oven to 415 degrees.
2. Make your oat flour by grinding whole rolled oats in a food processor or blender until a fine powder texture is reached.
3. Combine all the dry ingredients in a large mixing bowl.
4. Combine all wet ingredients in a blender and process for a few minutes on lowest setting. This will help activate the flax seeds as an “egg replacer.”
5. Fold the wet mixture into the dry mixture until a thick, wet batter is formed.
6. Grease your loaf pan very well using coconut oil or coconut oil spray. Pour batter into pan.
7. Bake at 415 degrees for 20 minutes. Then reduce heat to 395 and bake for an additional 25 minutes. About 40-50 minutes total should be about right. You can check to see if you bread is done by using the toothpick test. Cool for a good 30 minutes before removing from pan.
As this recipe is a recent addition to our kitchen, it has a link, please click here to see it in its original form: KBlog – Oatmeal Pumpkin Bread

Non Candle Home Scent

With autumn comes halloween, and around this time I always buy at least one pumpkin spice candle, even though they are expensive, and even though they are usually full of chemicals, the scent brings me to fall like nothing else. This year I wondered if there is any other way to do it, so I did a little google searching and came across this link:
How to Make the House Smell like Pumpkin Spice

Pumpkin Spice Scent
Sauce pan
Pumpkin pie spice (or nutmeg, cloves, ginger)
Cinnamon sticks
Vanilla extract
1. Fill a sauce pan with water and set it on the stove. Turn the heat on high so the water will boil.
2. Add 2 tablespoons ground pumpkin pie spice to the water. If not available, add 1 tablespoon each of nutmeg, cloves and ginger to create pumpkin pie spice yourself.
3. Place 2 to 4 fresh cinnamon sticks into the water.
4. Pour 1 teaspoon of vanilla extract into the boiling mixture. Turn the heat down to simmer once it has reached the boiling point.
5. Simmer the ingredients for an hour to freshen your home with the scent of pumpkin pie spices.

We tried it and it worked as well as a candle. It made the kitchen smell good. The scent kinda sneaks up on you. So if you leave the room and come back you really notice the great autumn aroma!

On a side note, here are the only two pumpkins that came out of our little garden this year!

Knitted Decoration Pumpkins

For my next knitted project I wanted to try following a pattern. I found this simple pattern, and finally had time to add the finishing touches!

You can find the free pattern here: – Halloween Pumpkin
The only changes that I made were to use brown for the stem, instead of green, add the brown happy smile, and use 12mm Black Doll Eyes.

Pumpkin Disease – Powdery Mildew

All of our pumpkin plants came down with an illness, and when researching this issue we discovered it’s called powdery mildew. With more research it looks like we won’t want to eat the pumpkins that this has affected, and it’s caused by the partially shaded location and crowding of the pumpkin plants.

There are of course chemicals that can help treat the problem, but I never like to go that route, so we searched for an organic solution. Several sites noted that baking soda in water, used with something to make it stick such as dish soap, could help. The best info we found was at this site: Growing a Greener World
So I mixed up some of the solution for the girls and they attacked the disease. It seems to be helping, and we’ll keep applying it until the pumpkins ripen enough to at least be used as decoration.

Fall has arrived with a recipe!

‘Autumn is a second spring when every leaf is a flower.’ -Albert Camus

Yesterday was the first day of Autumn, and in honor of one my favorite seasons, I thought I’d do a pumpkin themed day for the menu!

Breakfast: Pumpkin Oatmeal
Serves 4
2 cups oatmeal
4 cups water
pinch salt
1 cup pumpkin
2 teaspoon cinnamon
pinch nutmeg
4 tablespoon sugar
2 tablespoons silvered almonds
2 teaspoons vanilla
Bring oats, water, and salt to a boil, reduce heat and let simmer for 10-15 minutes, stirring occasionally until oats are slightly tender. Once oats are almost done, add remaining ingredients into the oats and continue to cook until the oats are cooked. Once oatmeal is done, place in a bowl and top with a few extra walnuts. Add milk if it turns out too thick!

This recipe is from the amazing and funny site: Clean Eating Chelsey


Fun Snack: Pumpkin Granola
5 cups rolled oats
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
¾ tsp. salt
¾ cup brown sugar
½ cup pumpkin puree
¼ cup applesauce
¼ cup maple syrup
1 teaspoon vanilla extract
3/4 cup dried cranberries
1. Preheat the oven to 325° F. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats, spices, and salt. Mix well.
3. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until smooth. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. They will be moist. Evenly spread the mixture onto the prepared baking sheet.
4. Bake for 20 minutes. Remove pan from the oven and stir. Bake for an additional 15-20 minutes or until the granola is golden and crisp. Remove from the oven and stir in dried cranberries and pepitas. Let cool completely. Store in an airtight container.
*Note-serve granola with yogurt, milk, or enjoy plain.

This recipe is from a site I recently discovered: Two Peas and Their Pod


Lunch: Pumpkin Oatmeal Pancakes
Makes 16 Pancakes
1 cup gluten free flour
1 cup gluten free oatmeal
4 tsp. baking soda
4 flax eggs (1 tbsp. flax + 3 tbsp warm water)
1 cup almond milk
3 teaspoons pumpkin pie spice
1 cup pumpkin puree
Combine dry ingredients (flour, oatmeal, baking soda) and mix together. Add the dry ingredients. Preheat a griddle to medium high heat and grease. Using a 1/4 cup measuring cup, pour pancake batter onto greased skillet. Flip once the pancakes bulk up and “bubble”. Cook an additional 2-3 minutes on the other side.

This recipe is from the fabulous site: Clean Eating Chelsey


Dinner: Mexican Pumpkin Soup
Ingredients (serves 4)
1 tsp canola oil
1 TBSP garlic, minced
1 TBSP chili powder
4 cups low-sodium vegetable broth
5 medium red potatoes, diced into 1/2 inch cubes
1 (15 oz) can pure pumpkin (make sure you do not get the canned pumpkin pie!)
1 (15 oz) can black beans, drained and well-rinsed
¾ cup low-sodium salsa
1 tablespoon oregano
pinch of cayenne or other red pepper
1/3 cup unsweetened soy milk or other non-dairy milk
salt, to taste
1 avocado, diced (optional)
Heat oil over medium heat, stir in the garlic, chili powder and , and cook for one minute.
Pour in the broth, and potatoes, bring to a boil, turn down heat slightly, cook for five minutes.
Stir in the pumpkin, beans, salsa, oregano, cayenne, milk, and salt.
Bring the soup to a boil, then reduce the heat and simmer for 10 to 15 minutes.

For this one I don’t have any one link, I saw the title Mexican Pumpkin Soup, but was unsure of some of the other ingredients, so I goggled the title, and mixed four or five random recipe ideas to make this soup.


Happy Autumn!

Our Garden in August

Everything is growing in our garden!!

the cherry tomatoes

the sunflowers are starting to open

the “Sugar Baby Watermelons” look like cute lil’ babies!

our first corn popped in!

The pumpkins are blooming

The blackberries are still getting ripe!