Posts Tagged ‘Pumpkin’

While I’m typing this, I’m currently baking Maple Caramel Bacon Crescent Crack, and just from the smell in the oven, I can tell this is going to be gooooooood. I’ll update my original post for you once we eat this tonight. IF I let anyone else try it :)

Searching through Pinterest today for more amazing recipes, I came across these Pumpkin Cheesecake Bars. I think they look fantastic, and the ingredient list isn’t overwhelming. I may investigate these a bit further for the family Christmas.

Pumpkin Cheesecake Bar


    • 1 1/2 cups graham crackers crumbs
    • 1/4 cup melted butter
    • 4 packages (8 oz each) cream cheese, softened
    • 1 1/2 cups granulated sugar
    • 4 eggs
    • 1 cup canned pumpkin (not pumpkin pie mix)
    • 2 teaspoons pumpkin pie spice
  • whipped cream
  • pumpkin pie spice

For the rest of the instructions and full recipe, please visit Roxana’s Home Baking

Pumpkin Cheesecake Bars


Images courtesy of Roxana’s Home Baking.

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A million years ago (4), I decided to post a recipe of the day all 31 days of December. Let’s do that again, or at least act like I’m going to post something on my blog everyday in December, you know, like I did 3 years ago!

Without further adieu, today’s recipe of the day is something I actually made for my giant family Thanksgiving celebration last week. A TOTAL hit and crazy easy, this is the kind of cake in which there are no leftovers.

Better Than Sex Pumpkin Poke Cake

I’ll have you click on over to Something Swanky for the recipe, but just a few quick notes on the recipe: 1) Just the pumpkin and cake mix was delicious, no poking required. If you’re looking for a light, diet-y dessert, just make that. 2) I skipped the caramel sauce, claiming it didn’t need it and would be too rich if added. I really just forgot to get it at the store, but in actuality, it doesn’t need it. Do what you want about that. 3) I also think crushed Butterfinger would be amazing instead of Heath.

Better than _ _ _ Pumpkin Poke Cake

(Hey, my Mom reads this!!)


  • 1 box yellow cake mix
  • 14 oz pumpkin puree (NOT PUMPKIN PIE FILLING)
  • 1 tsp pumpkin pie spice
  • 14 oz. can sweetened condensed milk
  • 8 oz. tub cool whip
  • 1/2 bag Heath Bits
  • Caramel Sundae Sauce

Directions: for the rest of the directions and full recipe, please visit the original post on Something Swanky.

Better Than Sex Cake

Images courtesy of Something Swanky


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Orange Halloween Jack o' lantern

From the girl who loves Pinterest, but sorta hates doing crafts about 30 seconds into making a craft, comes the Halloween Orange  Jack-O’-Lantern. This could not be easier, takes a total of maybe 5 minutes, and the results are adorable. I mean, look at that little guy – so cute! I think they would be perfect for a Halloween party, or lining the steps of your house for trick or treaters.

I have to give credit to my cousin, who had made Orange Jack-O’-Lanterns with her sons for a fall camping trip. They were so cute, all little and glowing. She mentioned they were super easy, so I decided to see if I could recreate the results at home. Turns out, I could, easily!

Here are the step-by-steps to get your own sweet little Halloween Orange Jack-O’-Lantern.

Halloween Orange Jack-O’-Lantern

You will need:

  • Oranges (look for large ones)
  • Metal spoon (a serving or tablespoon works well)
  • Small knife or pumpkin carving tools
  • Tea light candles

To make:

  • Being by cutting a small, round circle in the top of your orange. It should be big enough to get a spoon into, not much larger. Remove the circle, cut off the orange flesh and save as the lid.
  • Begin scooping the flesh of the orange out. This will be slightly difficult at first, but keep working until the flesh begins to peel away the way an orange normally would. You can put the orange guts in a bowl and eat as you go along.
  • Once your orange is all clean inside, make your design and carve with a knife or pumpkin carving tool.
  •  Place a tea light inside your orange, replace orange’s lid.
  • Light candle and enjoy the cuteness!


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I’m not quite certain how this blog turned 4 years old (Um, what?!? This blog is 4 years old?!) without me talking to you about my absolute, unwavering, unconditional love for Trader Joe’s. Trader Joe's LogoHave you been to a Trader Joe’s? If not, let me paint a picture for you: Imagine yourself in a magical land of grocery items, many of which are specialty items, unavailable at your local grocery haunts. Now imagine all the employees are super happy to see you and are actually helpful in a friendly way. Sounds good, right? Absolutely, now imagine yourself walking through a magical aisle of wine – wines of an astounding variety, wines with super cheap prices ($2.99), wines that magically end up in your cart and typically add up to at least a case. Apply this scenario to almost every aisle in Trader Joe’s, and you could understand how it’s one of my most favorite places to shop for my most favorite of all things: food.

We’ve arrived at late September, and around this time of year everything’s coming up pumpkin/pumpkin-spiced. Not to be outdone in the fall pumpkin explosion, Trader Joe’s had a big sign near the entrance stating they’ve stocked over 50 pumpkin/pumpkin-spiced items throughout the store. Yes, you could tell walking down the magical aisles – lots of pumpkin stuff. Lots of pumpkin stuff I’d love to eat. Lots of pumpkin stuff I also probably can’t be trusted around.

Then I stumbled on these little gems, which somehow also magically ended up in my cart:

Trader Joe's Mini Ginger Pumpkin Ice Cream Mouthfuls - Dining at My Desk











MINI GINGER PUMPKIN ICE CREAM MOUTHFULS!! Rejoice! Since I’m TPALD and BATPALD, pre-portion controlled snacks are always a winner, and I’m actually really good at following the recommended serving sizes when food comes packaged as such. In case you’re wondering, here are the nutritional stats:

Trader Joe's Mini Ginger Pumpkin Ice Cream Mouthfuls Nutrition & Calories


















Not bad at ALL for little ice cream sammies! Here’s how they really look:

Trader Joe's Mini Ginger Pumpkin Ice Cream Mouthfuls2 - Dining at My Desk














These particular mini mouthfuls look like they may have melted a little on the way home, but they tasted FANTASTIC! They’re a gingersnap with delicious pumpkin ice cream inside. It was love at first bite for me, and I’m particularly excited to be dog sitting, meaning I don’t have to share these with anyone this week. I did think as I chewed along, that the ginger overpowered the pumpkin ice cream just a bit, but they were still delicious nonetheless.

Would I buy them again? You bet! I’m not sure how long they’ll last at Trader Joe’s, so you might want to head over and scoop some up. I imagine they’d pair nicely with any fine Charles Shaw variety. #TwoBuckChuck


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Day 4…

Blogging from the iPad is not ideal. But it seems our generous, unsecured wifi router “Postelnek” has disappeared, leaving me blogging the past 2 days using a combination of the WordPress app, Safari and 3Gs. The good news is that I think I’ve finally mastered how to copy/paste on an iPad (yes, I’m slow); the bad news is that typing any thing longer than a few sentences is just somewhat awful. I’ve asked both of our next door neighbors if they would want to share their Internet with us, but so far, neither has jumped at that opportunity. To be fair to Postelnek, we’d only been using the connection for a few weeks since our old upstairs neighbors (who we shared Internet with) moved. Looks like we’ll be adding another utility bill just in time for the holidays!

Onward and upward! This small story was shared with you as a demonstration to how committed I am to this recipe of the day effort, and today I bring you Pumpkin Lasagna Rolls from Kokocooks. I’ve been doing some interesting things lately with pumpkin and apples, but I’ve never actually tried pumpkin in pasta. It looks totally delicious, and if I make this, I’ll let you know how it turns out.


Pumpkin Lasagna Rolls

6 lasagna noodles

Pumpkin filling:
15 oz solid packed pumpkin
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
1/4 tsp ground ginger

Cheese filling:
15 oz. carton of part-skim ricotta cheese
2 Tbs chopped fresh sage
½ tsp salt

Bechamel Sauce:
2 c. whole milk
2 T butter
2 T flour
1/4 tsp fresh nutmeg
1 tsp fresh lemon zest

¼ c fresh grated Parmesan cheese

Bring a large pot of water to boil on a stove. Drop in lasagna noodles and simmer until pliable, 9-10 minutes. Place noodles to cool over the lip of a large mixing bowl, draping one portion of the noodle on the outside of the bowl and one on the inside.

In a bowl, combine the ingredients of the pumpkin filling. In a separate bowl, combine the ingredients of the cheese filling.

In a sauce pan, melt butter. Add flour and cook combination a few minutes until golden. Whisk in milk and bring to a simmer. Cook 7-8 minutes until thickened. Add nutmeg and lemon zest, and set aside.

Assemble rolls by laying noodles out and spreading pumpkin mixture along the length of the noodle, leaving the end of the pasta furthest from you bare. Dollop ricotta mixture down the pumpkin layer, then gently smooth over the pumpkin. Roll lasagna ending with the bare noodle end, and place seamside down in a greased baking sheet. Repeat with remaining ingredients. Pour sauce over lasagna rolls.

Pumpkin Lasagna Rolls from Kokocooks.

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Pumpple Pie

Much like the glorious Cherpumple from Friday, this pie combines two holiday favorites – pumpkin and apple. I was intrigued by this recipe when I found it on The Kitchn last year, and actually made it for last Thanksgiving. It sounds kind of weird, and it was kind of weird, but in that way that you’re not quite sure if it’s weird or awesome, and all of a sudden the whole thing is gone. It’s an interesting combination, but one that you should try if you’re in the mood for something different than the traditional pumpkin or apple.

Pumple Pie:

Use a double pie crust recipe of your choice. Put the bottom layer of crust in a 9 inch pie plate, fill the pie, then roll the remaining layer of dough over pie and crimp to seal the layers. Brush with an egg wash and sprinkle with turbando sugar.

Ingredients for the Apple Filling
5 cups sliced, peeled and cored apples (use Fiji)
2.5 tablespoon, unsalted butter
3/4 cup, packed light brown sugar
1/3 cup, water
1 tsp, cornstarch
1.5 tsp, ground cinnamon
1/4 tsp, salt
1 tsp, lemon juice

1. In a 1.5 qt medium saucepan, combine butter, brown sugar, water, cornstarch, cinnamon and salt.

2. Stir over medium heat until mixture comes to a boil.

3. Stir in sliced apples; cook until tender – about 8 – 10 minutes – stirring occasionally.

4. Remove from heat and stir in lemon juice. Spread apple mixture evenly on the bottom of the piecrust.

Ingredients for the Pumpkin Filling
1/2 cup, sugar
1 cup, canned pumpkin
1 slightly beaten egg
1 tsp, cinnamon
1 tsp, pumpkin pie spice
2/3 cup, evaporated milk

1. In a medium bowl, combine sugar, pumpkin, egg, cinnamon, pumpkin pie spice and salt. Whisk until blended. Stir in evaporated milk. Carefully pour pumpkin mixture over apples.

2. Cover edges of crust with foil to prevent over browning. Bake at 375 degrees for 20 minutes. Remove foil and bake 25 minutes or until a knife inserted in center comes out clean.

3. Cool pie thoroughly on a rack at least 2 hours to set. Serve with whipped cream or vanilla ice cream. Securely cover and keep in refrigerator for up to a week.

Original recipe with more photos at The Kitchn as part of their Best Pie Bakeoff 2008 series.

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