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Tag: pumpkin


top 3 trader joes pumpkin

4
October

trader-joes-pasta-pumpkin-pleasure-in-simple-things-blog

Trader Joe’s is brimming with pumpkin flavored items during this time of year and I love trying every one!  As new items are added for sale each year; there are always plenty to taste test!

Today, I am sharing my top 3 seasonal pumpkin picks at Trader Joe’s.

My number 3 choice is a tie between pumpkin panettone and pumpkin mochi.

You are probably no stranger to panettone for the holidays – particularly if you are Italian.  Well, Trader Joe’s has started a new tradition, in my book, with its fall version of this holiday classic.  If you like panettone, you will definitely enjoy Trader Joe’s seasonal version of this Italian sweet bread.  It contains a very subtle note of pumpkin flavor with candied pumpkin pieces replacing the traditional candied citron.  And, some added pumpkin cream adds a little yummy surprise.  It is the perfect coffee or tea companion.

trader-joes-pumpkin-panettone-pleasure-in-simple-things-blog

After trying this panettone last year, I was disappointed when I returned to the store for more and found it was all sold out.  This year, after noticing the expiration date on the package was in February 2017, I picked up a few extra to use at the holidays.  I think it is the perfect first thing on Thanksgiving – pregaming for Thanksgiving dinner!

Another Trader Joe’s variation to something I love is the pumpkin mochi!

pumpkin-mochi-trader-joes-pleasure-in-simple-things-blog

If you are not familiar with mochi, it is a popular treat in Japan.  A sticky rice is used to create a chewy and sweet outside coating for a small ball of ice cream. Trader Joe’s offers these taste treats with pumpkin ice cream!  Can you see the little brown specks?  Pieces of graham!   These fun little pops of pumpkin flavor come packaged in boxes of six individual pieces.

inside-pumpkin-mochi-trader-joes-pleasure-in-simple-things-blog

Runner ups in the sweet category are items that are great to use as hostess gifts for your seasonal celebrations – pumpkin caramels, pumpkin seed brittle, and pumpkin macarons.  Trader Joe’s also has some really cute iced pumpkin cookies as well as iced mini cakes that are perfect to bring to surprise special little children you may be visiting during the fall!

favorite-sweets-trader-joes-pleasure-in-simple-things-blogComing in at number 2 on my favorites list is pumpkin shaped pasta.

trader-joes-pumpkin-pasta-pleasure-in-simple-things-blog

It may not be the most healthful or flavorful item in the store, but it is so darn cute!  Just imagine this pumpkin shaped pasta served with pumpkin sage cream sauce or as a base for a seasonal pasta salad!  Any meal you serve using this pasta will definitely scream fall!

And…drum roll please…coming in as my number 1 favorite fall pumpkin item at Trader Joe’s…

Organic pumpkin!  This 15 ounce can of organic pumpkin is my favorite seasonal item at Trader Joe’s for the fall.  The ingredient label on the can reads “organic pumpkin.”  That is it!  A great starting ingredient to any pumpkin dish and super affordable!  If you don’t use the entire can, leftovers are great for beverages –like pumpkin smoothies or to flavor cream for pumpkin lattes!

trader-joes-organic-canned-pumpkin-pleasure-in-simple-things-blog

I hope I have inspired you to make a trip to Trader Joe’s and discover your own fall faves!

P.S.  To my friends that crush on white pumpkins as much as I do – Trader Joe’s carries baby boos for .69 cents each!

Thanks for stopping by!  Remember to take pleasure in simple things, Jackie

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gluten & dairy free pumpkin dessert

2
October

easy gluten free pumpkin recipe pleasure in simple things blog

It is important to have a recipe or two in the repertoire that can accommodate dietary restrictions. Having a couple of recipes for gluten-free desserts that taste good is important to me. I came across a recipe over Labor Day weekend, while flipping through some magazines, that used bananas as a base for a frozen pumpkin dessert. I was intrigued. My favorite gluten-free dessert thus far is an amazing chocolate pudding made from an avocado base. (If you want to look back on it, click here.)

pumpkin dessert for gluten free pleasure in simple things blog

Having a frozen selection – particularly a seasonal one – seemed ideal! So, I gave it a try.  I was not disappointed. I just wish I could remember from which magazine I discovered it! Part of the attraction was the few simple ingredients and easy instructions.

gluten free pumpkin ice cream recipe pleasure in simple things

So, for today’s Friday field trip; a quick and easy gluten-free pumpkin ice cream recipe.

gluten and dairy free pumpkin ice cream recipe pleasure in simple things blog

I made it a couple of times. The first time I mixed all the ingredients together, froze them, and then thawed the mixture slightly and whipped in the blender when ready to serve. The second time, I added all the ingredients to the blender, expect the bananas, and then tossed in some frozen bananas I had in the freezer. This worked also – although I think the ingredients mixed more thoroughly using the first method.

making gluten free pumpkin dessert pleasure in simple things blog

A nice surprise dessert for those who can’t have gluten or dairy…and, a healthy dessert for anyone!

Thanks for visiting!  Have a wonderful weekend and remember to take pleasure in simple things, Jackie

Comments Off on gluten & dairy free pumpkin dessert | food & festivities, recipe

goodbye garden

11
October

planting flowers in a white pumpkin

There is no denying that fall is Connecticut in beautiful.  But, to make way for the beauty of the changing leaves, the flowers vanish.

fall collage

This is the time of year when I have to take in my favorite bird bath to protect it from being broken by the first frost…For Friday field trip today, I thought we would go outside and take a look in the garden to see what survived the start of autumn…

lavendar

There is plenty of euphorbia…it seems to like this time of year…among it, one lone piece of lavender…

end of summer flowers

Not much else…some mums of course…and, a monster black-eyed susan vine.  I decided to create something with the few flowers I had left…to capture one last look at my garden…so I arranged them in one of my white pumpkins to bring into the house.

mums in a pumpkin

This is easy to do…if you want to create one, just cut off the top of a pumpkin, hollow out the inside, and add floral foam to arrange the flowers.  (You might remember last year I planted succulents.)

flowers in a pumpkin

I like my little reminder of what is left of summer in my garden.

fall quote

Thank you so much for stopping by.

Remember to take pleasure in simple things, Jackie

Comments Off on goodbye garden | diy, field trips, garden

cheese & herb fondue in a pumpkin

16
October

I love using pumpkins for serving containers and flower vases at this time of year.  When I saw this idea about cooking a fondue in the oven right inside a pumpkin, I thought it was great!  I soon found out that it also tastes great!  I’d like to share the recipe…a great one for seasonal entertaining.  A great appetizer or first course served right from the pumpkin!  Here is the recipe I used, taken from one published by the Fig Cooking School in New Haven, CT.

 Ingredients:

  • 1/4 cup chopped shallots
  • 1/4 pound stale bread, cut into small cubes
  • 1/4 pound cheese, such as gruyere, emmentahal, cheddar, smoked gouda, asiago, parmesan, or any combination, cut into 1/2 inch cubes
  • 3 cloves of garlic pressed or minced
  • 1/4 cup fresh scallions, chopped
  • 2 teaspoons or more of fresh herbs (i.e., parsley, rosemary, thyme)
  • 1/2 cup dried cranberries
  • 1 sugar or Cinderella pumpkin, weighing about 3 pounds
  • 1/3 up or more of heavy cream

Preparation:

  1. Preheat oven to 350 degrees.
  2. Sautee shallots until they are crispy and set aside.
  3. Combine chunks of bread and cheese along with cranberries.  Season with salt and pepper.
  4. Add shallots to the bread and cheese mixture.  Combine well.
  5. Add any herbs you choose, along with the scallions and the garlic.  Toss well.
  6. Using a very sturdy knife, cut off the cap of the pumpkin, just as you would a jack-o-lantern.
  7. Scoop out the stringy pumpkin and the seeds and generously salt the inside of the pumpkin.
  8. Pack the filling tightly into the pumpkin (there shouldn’t be any air pockets.)
  9. Pour in cream until the bread mixture is moistened and there is a bit of liquid on top (do not have the bread “swimming” in heavy cream).
  10. Put the cap back on and bake until the ingredients are bubbling and the meat of the pumpkin is tender enough to be pierced with a fork.  Do not let it burn; the pumpkin will turn black and collapse as it cools.

 

A photo of the fondue prepared and put inside the pumpkin – ready for the oven.

Place a large spatula under your creation and move it gently to a beautiful platter.

Serve as a side dish or an appetizer on small plates.

A photo of the completed fondue from the oven – ready to serve on small plates.

 

I hope you enjoy this creamy pumpkin fondue at one of your seasonal gatherings!

Thanks for visiting, Jackie

Comments Off on cheese & herb fondue in a pumpkin | food & festivities

using that leftover pumpkin

9
October

3 pumpkin recipes

I know it seems like I am going into autumn kicking and screaming…and, maybe I am (a little)…I do love summer (miss it already!)  But, I am doing my best to embrace the new season.  Of course one of the true signs, especially here in New England, is pumpkins!  We have quite a few places to pick pumpkins here in Connecticut and visiting a farm is a sure-fire way to get in the seasonal spirit.

In my house, we love to use fresh pumpkins for our favorite pumpkin recipes, but there always seems to be too much or not enough pumpkin for what the current recipe requires…when there is not enough, I end up supplementing with canned pumpkin (100% pumpkin…not pie filling) and when there is too much, I have a few favorite ways to use the leftover pumpkin.

PUMPKIN CREAM CHEESE is a great way to use any leftover pumpkin because you can adjust the recipe to whatever amount you have left.  It is a great dip for apple slices or gingersnaps (or you could make your own ginger cookies using the recipe from this previous post https://pleasureinsimplethings.com/great-ice-cream-sandwiches/).  Served in a pumpkin, (approximately 5″ diameter pumpkin  is a good size for 8 oz. of cream cheese) this spread makes a nice addition to a seasonal table.  It is also great as a spread on bagels.

Pumpkin Cream Cheese

  • 8 oz. cream cheese, softened
  • 1/2 cup sugar (you can use white or brown)
  • 1 cup pumpkin
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves

Blend the cream cheese until smooth, then add the rest of the ingredients and blend together until smooth.  Store in the fridge.  Tastes better when made ahead so that the spices have time to blend together.

ICED PUMPKIN LATTE is something I not only use leftover pumpkin for, but also leftover coffee!  I always save any extra coffee from the morning to drink as iced coffee later in the day, storing it in my fridge.  With a little extra effort, I can have a pumpkin latte.  This is a real treat for me since I usually drink my coffee black.  You may think of this time of year as one for warm weather drinks, but I enjoy iced drinks all year ’round…I am sure this would taste just as good warmed up, if you are so inclined.  I find it tastes best to make ahead and store in the fridge so that the spices have a chance to really blend…yum!

Iced Pumpkin Latte

  • 2 cups milk
  • 4 tablespoons pumpkin
  • 2 tablespoons sugar
  • 2 tablespoons vanilla
  • 1/2 teaspoon pumpkin pie spice*
  • 1/2 cup strong coffee or 2 shots of espresso

Add the pumpkin and the sugar to 1/2 cup of the milk and whisk or blend until dissolved.  Add this and all the remaining ingredients into a pitcher and store in your refrigerator.

When ready to serve, be sure to stir to combine…if you want your drink foamy, you can either briskly whisk or put into blender to add air. (I don’t bother with this step – I just stir enthusiastically!)

Pour into a cup with ice.  Makes two servings.  If you want to get fancy, you can add whipped cream and sprinkle cinnamon on top.  Enjoy!

*to make your own pumpkin pie spice, you can mix 1 and  1/2 teaspoons cinnnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 scant teaspoon of ginger – measure accordingly for your recipe

PUMPKIN PIE SMOOTHIES are a great way to use leftover pumpkin as well as yogurt or bananas you may have left over.  Pretty much any yogurt or fruit you have around the house tastes good in a smoothie, so don’t be afraid to vary the recipe according to what you have on hand.  This pumpkin pie smoothie recipe is adapted from Chop Chop magazine:

Pumpkin Pie Smoothie

  • 1/4 cup orange juice
  • 1/4 low-fat or skim milk
  • 1/2 cup plain low-fat yogurt
  • 1/4 cup pumpkin
  • 1/2 ripe banana
  • dash or cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 or 3 ice cubes

Put all the ingredients in the blender.  Blend on medium until mixture is smooth, about a minute.

If you find you still have pumpkin left after using these recipes, you can freeze it in a plastic bag in the size desired…you can freeze 1 cup for the cream cheese recipe to defrost when you need a quick appetizer.  You can also put tablespoon increments into an ice cube tray, popping into a plastic bag when frozen, to keep handy to defrost for future iced pumpkin lattes!

These are just a few easy ways to use your leftover pumpkin.  I am sure you can think of many more…it is really easy to add pumpkin to muffins, pancakes, or waffles – chocolate chip pumpkin waffles anyone?

Enjoy!  Thanks for visiting, Jackie

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