Scarier-than-Intended Stuffed Pumpkin

I saw a recipe in Around My French Table by Dorie Greenspan for Baked Pumpkin, which I had been planning to try for nearly a year.  Finally, October came around and the time seemed right to give it a try.  The booked noted that the recipe was made for modification, so I used whole wheat challah, turkey bacon, and herbs from my garden (which was covered with record-breaking October snow).

I hit one major roadblock while preparing the recipe-- the pumpkin I intended to use had a rotten spot.  So I cut away the rotten piece and thus the mouth appeared!  However, while the stuffing came out delicious, the pumpkin itself tasted awful.  Perhaps I just don't like pumpkin, but more likely it was one I should have tossed.   I'll try it again someday because it makes a beautiful piece on the table (or scary, if desired).  Almonds were added for eyes and the knife added a nice pre-Halloween touch.

Preheat oven to 350

Cut around the top of the pumpkin and remove all the seeds (reserve for roasting) and strings.  Rub salt and pepper on inside and place on parchment paper in baking dish.

In a large below, mix:
Some cut up bread (I used whole wheat challah)
Herbs (I used thyme, sage, and rosemary)
Crumbled crispy turkey bacon
Diced fontinella cheese

Put mixture in pumpkin and pour on top:
1/4 cup heavy cream
dash of nutmeg

Close top.  You can rub some olive oil on the outside to give it a nice shine.

Cook for a couple of hours.  Turn up oven to 425, remove top and cook open for 20 minutes to brown the stuffing.

Carefully remove pumpkin to pretty plate and slice to serve.

Apple Carrot Muffins (or Cupcakes!)

Preheat oven 350

Use a whisk to mix:
1 cup white whole wheat flour
3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoons baking powder
3/4 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoons unsweetened cocoa powder
pinch of black pepper
1/4 teaspoon salt

In another bowl mix:

1/4 cup oil
1/4 or more cup apple sauce
2 eggs

In a food processor, combine:

About 2 carrots or a couple of handfuls of baby carrots
About 2 apples

Combine all and pour into 12 lined muffin cups. Cook about 25 minutes until done.

Eat as is, or frost when cool with cream cheese frosting!

Perfect Persimmon Muffins

Oh so good muffin from the Fall that I never posted:

Preheat oven to 400

Soak 1 cup oats in 1 cup buttermilk (or skim milk/plain yogurt combo) 

In a separate bowl, combine:
1 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

Add to the soaking oats:
1/3 cup sugar (or up to 1/2 cup)
1 egg
1/4 cup applesauce (or oil to insure muffin doesn't stick to wrapper)
1 teaspoon vanilla
1 teaspoon orange blossom essence (optional)

Pour wet ingredients into dry ingredients, mix a few times and add:
1 large finely diced Fuyu persimmon

Mix a little more and pour into 12 lined muffin tins.  Cook about 20 minutes.

Sweet Potato Muffins

These delicious and healthy muffins seem to please everyone--  even my daughter, who normally won't touch sweet potatoes, loves these!

Preheat oven to 400 degrees.

In a large bowl whisk together:

1 cup oatmeal
1 cup white whole wheat flour or whole wheat pastry flower
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. cloves

In another large bowl whisk:

1/4 cup brown sugar
1/4 cup applesauce
1/4 cup oil
1/4 cup skim milk
1 large egg
1 tsp. vanilla

Add to the wet ingredients:

1 cup fresh sweet potatoes, cooked and mashed

Add wet ingredients to dry ingredients, mix just a few times, then add:

1/3 cup butterscotch chips

Mix a few more times.

Fill 12 lined muffin tins and bake about 20 minutes. Enjoy!

Low-fat Blueberry White Chocolate Chip Muffins

Delicious!  The batter is pretty dry, but the muffins are moist and wonderful.  Frozen blueberries work just fine.  


Preheat over to 375

In a large bowl mix:
1 1/2 cup white whole wheat flour
1/3 cup sugar
2 teaspoon baking powder
1 teaspoon baking soda


In another large glass bowl:
Melt 2 tablespoons unsalted butter


Add to butter:
1/2 cup buttermilk
1 egg
1 teaspoon vanilla
1 teaspoon Orange Blossom Water (optional)

Pour the wet ingredients into the dry ingredients and add:
1 cup blueberries
1/3 cup white chocolate chips

Stir until just mixed and pour into 12 lined muffins cups.  


Cook for about 20 minutes.