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Post by Powerthirteen on Nov 18, 2019 0:35:35 GMT -5
The mad genius of this pumpkin skillet coffee cake recipe is that you grate a bar of white chocolate into the batter, imbuing it with a delightful richness and vanilla flavor. I've made it three times this fall, and although I have not put the white chocolate in the topping or the malted milk in the batter it has still been spectacular. |
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Post by Pedantic Editor Type on Nov 21, 2019 10:59:51 GMT -5
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Post by ganews on Dec 8, 2019 9:34:04 GMT -5
We always have cake at work when interns and fellows leave us, and last week someone made a pumpkin cheesecake. At first it looked like a disturbingly tall slice of pumpkin pie, and then it tasted like slightly off pumpkin pie. But once my brain got used to the idea that it was cheesecake, it was really good.
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Post by ganews on Oct 11, 2020 21:58:27 GMT -5
Aw year we're deep into pumpkin season already, I just haven't been updating the thread. With this year's garden bounty of pumpkins and squash we've already made pumpkin pancakes twice, an extremely yellow pumpkin/lentil curry, and a pumpkin pasta casserole bake.
No artificial pumpkin flavors from the store yet this year. And as I haven't seen any lovely pumpkin spaghetti sauce, I've decided to make (and can) some of my own!
With only two pumpkins left in the basement and a bit in the freezer, plus no pumpkin-flavored snacks in the common room at work, I think I'm going to have to stretch some of these things with butternut.
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Crash Test Dumbass
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Post by Crash Test Dumbass on Oct 26, 2020 16:56:10 GMT -5
Much to my girlfriend's utter sadness, I have yet to see Pumpkin Spice Cheerios in the store.
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Post by Pastafarian on Oct 27, 2020 10:21:59 GMT -5
Much to my girlfriend's utter sadness, I have yet to see Pumpkin Spice Cheerios in the store. I saw it on Sunday so tell her to keep up hope! |
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Post by Pedantic Editor Type on Nov 2, 2020 11:49:41 GMT -5
I've seen Pumpkin Spice Cheerios at Target and Mariano's (Kroger) -- good luck  |
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Crash Test Dumbass
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Post by Crash Test Dumbass on Nov 2, 2020 12:24:49 GMT -5
Much to my girlfriend's utter sadness, I have yet to see Pumpkin Spice Cheerios in the store. I saw it on Sunday so tell her to keep up hope! I've seen Pumpkin Spice Cheerios at Target and Mariano's (Kroger) -- good luck Thanks, I did in fact find it at Target the other day! Still not in the supermarkets for some reason. |
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Post by ganews on Nov 11, 2020 18:17:58 GMT -5
Starting pumpkin spice season early must have also started the backlash early, because flavored stuff was on sale at the grocery store today. I picked up pumpkin spaghetti sauce for $0.75/pound jar.
Turns out the pumpkin-looking squash that grew in my garden is actually kabocha squash. So the "pumpkin"-spaghetti sauce I made was rather squashy, but still darn good.
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Post by pairesta on Nov 16, 2020 10:08:33 GMT -5
This has been a pretty great squash year. I found some of my beloved, but hard to find, Red Kuri squashes at the store and loaded up. Half of one went into a really great risotto last night. The other half will get made into some kind of gratin, I think. I still have one other one to think of what to do with. They have a wonderful, vegetal, savory flavor, very little sweetness. I also continue to love kabocha, which I made into our annual Halloween pumpkin soup. It, too, is I think much more savory than sweet. Finally, I spotted a new breed I hadn't seen before: the honey nut, which looks like a shrunken, brown butternut squash. They are dense and intensely sweet, and were incredible as the filling for some stuffed pastas in brown butter and sage last weekend.
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Post by ganews on Nov 16, 2020 18:08:44 GMT -5
Turns out you can make good pumpkin-chocolate chip cookies just as well with butternut squash because you just use the same amount of pumpkin spice anyway.
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Post by Powerthirteen on Nov 16, 2020 18:59:05 GMT -5
There's a screaming-hot local market for my gluten-free baked pumpkin donuts, it turns out.
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Post by Pedantic Editor Type on Nov 17, 2020 22:51:33 GMT -5
Turns out you can make good pumpkin-chocolate chip cookies just as well with butternut squash because you just use the same amount of pumpkin spice anyway. Most canned pumpkin is just squash anyway |
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Post by Liz n Dicksgiving on Nov 18, 2020 10:54:54 GMT -5
This has been a pretty great squash year. I found some of my beloved, but hard to find, Red Kuri squashes at the store and loaded up. Half of one went into a really great risotto last night. The other half will get made into some kind of gratin, I think. I still have one other one to think of what to do with. They have a wonderful, vegetal, savory flavor, very little sweetness. I also continue to love kabocha, which I made into our annual Halloween pumpkin soup. It, too, is I think much more savory than sweet. Finally, I spotted a new breed I hadn't seen before: the honey nut, which looks like a shrunken, brown butternut squash. They are dense and intensely sweet, and were incredible as the filling for some stuffed pastas in brown butter and sage last weekend. Honey nut squash is SO good! Last year my farmshare was overloaded with them, and I was really excited to see a vine growing out of my compost this summer. Alas, it ended up growing standard butternut squashes, but for a hot minute there I was really hopeful I'd stumbled into a free honey nut squash situation. |
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Post by ganews on Nov 26, 2020 23:26:34 GMT -5
My cousin brought me pumpkin tarts and a miniature pumpkin pie!
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Post by ganews on Apr 27, 2021 18:43:21 GMT -5
Ah, off-season post: I was recently given a bag of pumpkin spice yogurt-covered almonds, sort of like below but from the rather suggestive-sound brand Valued Naturals. Not bad.
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Post by ganews on Oct 25, 2021 20:21:54 GMT -5
Bit of a late start this year, but last night I had some very store-bought pumpkin bread and pumpkin cheesecake, the latter still cold from whatever freezer it came out of. I really need to do something good pumpkin-adjacent with these fresh butternuts from the garden to make up for it.
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Post by ganews on Nov 24, 2021 20:51:51 GMT -5
For the second year I made my own homemade version of this pumpkin pasta sauce. This time with 2 lbs. of pumpkin out the freezer (from my neighbor two years ago), another 1.5 lbs. of butternut squash from my garden, and 28 oz. of canned crushed tomatoes. Actually it wasn't as flavorful as last year when I just used butternut squash. |
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Post by ganews on Nov 29, 2021 21:02:09 GMT -5
Exciting new addition to the thread: Wifemate made pumpkin with fennel and tamarind chutney, plus naan, from the Indian slow-cooker cookbook which has many recipes actually better in just a skillet. Using more roasted butternut squash.
Also basic pumpkin pie in store-bought crust the other day, but that's ok too.
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Post by ganews on Dec 3, 2021 23:11:46 GMT -5
For lunch I had the rest of the pumpkin/tamarind chutney, but we were out of naan. So I ate it with a pumpkin pancake.
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Post by ganews on Sept 24, 2022 17:00:15 GMT -5
For Wifemate's birthday we had a local ice cream truck (a real vintage ice cream truck, not one of those sketchy white vans that sells the packaged stuff) park in our driveway and serve "open bar" to all the people we invited.
But the reason it's in this thread is because we also picked up a bunch of little mini cupcakes in the grocery store - pumpkin spice flavor. A pretty mediocre example of the form though, even as such things go.
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Post by songstarliner on Sept 25, 2022 22:48:34 GMT -5
Haha, no word of a lie: I saw pumpkin-based pasta sauce at Aldi the other day and I immediately thought of ganews! Did not buy. |
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Post by ganews on Oct 3, 2022 11:08:53 GMT -5
We got a small CSA pumpkin last year that Wifemate wanted to keep outside decoratively. It rotted, so I pushed it over off the stoop onto the grass. Now this year's volunteer pumpkin vine from that spot has a pumpkin of its own. Perhaps it will be worth cutting into to make a pumpkin pasta sauce.
Also in the interests of completeness, last night I had some pumpkin at the hot pot next to the mounds of meat and vegetables.
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Post by Powerthirteen on Oct 3, 2022 11:20:29 GMT -5
The mad genius of this pumpkin skillet coffee cake recipe is that you grate a bar of white chocolate into the batter, imbuing it with a delightful richness and vanilla flavor. I've made it three times this fall, and although I have not put the white chocolate in the topping or the malted milk in the batter it has still been spectacular. Made this again and immediately ate a frankly irresponsible amount of it. |
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Post by ganews on Oct 18, 2022 11:26:38 GMT -5
I bought a jar of pumpkin alfredo sauce at Lidl because that seemed like a weird one but hey. Much less flavor than pumpkin tomato sauce (either store-bought or what I made at home). One of the more unnecessary pumpkin-flavored novelties.
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Post by Pedantic Editor Type on Oct 18, 2022 11:38:55 GMT -5
The mad genius of this pumpkin skillet coffee cake recipe is that you grate a bar of white chocolate into the batter, imbuing it with a delightful richness and vanilla flavor. I've made it three times this fall, and although I have not put the white chocolate in the topping or the malted milk in the batter it has still been spectacular. Made this again and immediately ate a frankly irresponsible amount of it. Thanks for bumping this again - have you tried it in a regular baking pan? I do own a small cast-iron skillet but a round cake pan seems easier. Bookmarking. |
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LazBro
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Post by LazBro on Oct 18, 2022 11:55:39 GMT -5
I was gonna put this in the random thought thread for more eyeballs, but it is about pumpkins, so what the heck. I'll put it here, even if it's not about food.
We have several real pumpkins decorating our home's front exterior at this time of year. Yesterday a door-to-door salesman came calling (windows or some shit, I dunno), and in the expected ingratiating sales guy kind of way, he starts by introducing himself and then mentioning a neutral positive. He complimented the pumpkins. Sure, I like them too. Then he asked:
"How are they growing?"
I said, "Oh, no, we don't grow them. We just bought these at the pumpkin patch."
"Oh okay. But like, have these been growing and changing a lot?"
"... ... ... no. They don't ... uh, they're not on the vine anymore..."
"Oh okay."
Then he started talking about windows or whatever.
And like I know I'm right, but as I dodged his spiel and tried to get back in the house as quickly as possible, the whole time I was thinking, "Pumpkins don't grow after they're picked, right? Am I crazy?"
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Post by pantsgoblin on Oct 18, 2022 12:18:10 GMT -5
My grocery has started selling this fake meat made from pumpkin seeds:  I tried some fried up last night and it's quite good. I'm sure it's much better for you than soy. |
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Post by ganews on Oct 18, 2022 13:44:19 GMT -5
My grocery has started selling this fake meat made from pumpkin seeds: I tried some fried up last night and it's quite good. I'm sure it's much better for you than soy. Adding this one to the shopping list, it's too weird not to try. |
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Post by pantsgoblin on Oct 31, 2022 10:28:32 GMT -5
*drooling* That incredibly wonderful time when you have so many pumpkin seeds to roast from carving (I know you can get them commercially but it's not the same). I toss them in garlic and red chile powder and, once done, they're basically a bowl of crack on my kitchen counter.
*continues drooling*
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