DIY: Pumpkin Vases

When I recently posted about the DIY: Pumpkin Puree,

I told you to check back soon for another DIY post

because I felt like I was cheating reposting about the puree.

I have guilt problems, but it probably works in your favor!!!

Well folks, soon is here and I am so excited about today's post!

And while technically I have blogged about the topic in the past,

I'm revisiting it and doing it ALL over this year,

instead of cheating, again, and reposting a past post!

Enough talk outta me, let me show you how to make these beauties!

The Goods:

Fall Colored Flowers

Mini Pumpkins

Floral Foam

Scissors

Cut the top off your pumpkins and scoop out all the seeds/goop.

Wash out, dry and then fit your floral foam inside each pumpkin.

Start with one variety of flower and secure them in the floral foam.

Keep adding the different varieties of flowers until your vase is filled.

And it looks something like this!

Or maybe like this!

Play around with the different flowers 

until you get the look you're going for!

Each one will look a little different and that's totally ok!

Pumpkin Whoopie Pies

CONFESSION: I don't love the quality of these pictures.

They were taken quite awhile ago on an older camera, 

but I'd been saving this post until Fall because hello - pumpkin!

Even though the pictures below aren't the best,

 these Pumpkin Whoopie Pies are AMAZING.

Please don't let the pictures fool you.

When looking at Pumpkin Whoopie Pie recipes, 

I realized I didn't love everything about a single one,

so I combined two different ones to make something I did love.

For the cake part, I used Mix and Match Mama's recipe,

but I'm not the biggest fan of canned frosting,

so I used the cream part from Momfessional's recipe!

Let me show you how they're made.

The Goods:

Yellow Cake Mix

Vegetable Oil

Eggs

Pumpkin Puree

Cream Cheese

Butter

Vanilla

Powdered Sugar

Cinnamon

Combine cake mix, vegetable oil, eggs and pumpkin puree with mixer.

Mix until ingredients are well combined.

Transfer mixture to large zipper bag.

Cut off the tip of the zipper bag and start piping mixture.

Make small circles on parchment lined baking sheet, leaving room to expand.

Bake for about 10 minutes, then cool on pans for a few more minutes.

Remove to wire racks and finishing cooling completely.

You'll notice about half of mine turned out near perfect,

where the other half sadly just weren't as pretty.

While they're cooling, it's time to make the frosting!

Cream together the butter and cream cheese.

Then add the powdered sugar, vanilla and cinnamon

and mix until everything is combined. 

Grab another large zipper bag and transfer frosting to that.

Then cut off the tip and pipe onto half of the baked cakes.

Lastly, add the other side of the whoopie pie and you're ready to go.

Now dig in and enjoy these yummy pumpkin treats!!

Pumpkin Whoopie Pies

Cakes from Mix and Match Mama

Frosting from Momfessionals 

For the Cakes:

1 Box Yellow Cake Mix

1/2 Cup Vegetable Oil

2 Eggs

1 Cup Pumpkin Puree

For the Frosting:

16 Ounces Powdered Sugar

1 Stick Unsalted Butter

1 Block Cream Cheese

Splash of Vanilla

Few Dashes Cinnamon

1. Combine cake mix, vegetable oil, eggs and pumpkin puree with mixer. Mix until ingredients are well combined.
2. Transfer mixture to large zipper bag. 
3. Cut off the tip of the zipper bag and start piping mixture. Make small circles on parchment lined baking sheet, leaving room to expand.
4. Bake for about 10 minutes, then cool on pans for a few more minutes.
5. Remove to wire racks and finishing cooling completely.
6. Cream together the butter and cream cheese. Then add the powdered sugar, vanilla and cinnamon and mix until everything is combined. 
7. Transfer frosting to another large zipper bag.
8. Cut off the tip and pipe onto half of the baked cakes.
9. Lastly, add a second cake on top to finish assembling the whoopie pies.

DIY: Homemade Pumpkin Puree

I'm currently having lots of fun on vacation,

so today's DIY post is a repost from the past
about Pumpkin Puree from last year.

While it's really easy to go to the store to buy a can of Pumpkin Puree,

it's just as easy to make your own, and to me it just tastes SO much better!

The Goods:

Pumpkins - THAT'S IT!

 I used a regular one and a sugar one.

Cut your pumpkin open, remove seeds/pulp and cut into large pieces.

Roast at 325 for an hour and a half or more - until super tender.

Remove from oven and cool on baking sheets.

Once cool, remove skin and cut into chunks.

Add to food processor and thin with water.

Measure out and package up your puree.

You can use it right away in something yummy 

or freeze and use in the next few months!

And that folks, is it!!
Super easy like I promised.

And since today's post was kinda cheating...
check back again soon for another fun pumpkin related DIY!!!

Baked Donut Monday: Gluten Free Pumpkin Donuts!

Happy Monday you guys!!!
I'm back again for another Baked Donut Monday post

and today I'm going to tell you about some super tasty

GLUTEN FREE PUMPKIN DONUTS!!!

When thinking about the next donut to make,
I knew I wanted it to be something different
and when a friend suggested gluten free,
I knew I had to find one to try.

After very little searching,
I found a pumpkin one that sounded AMAZING.
While I don't need to eat gluten free myself,
I know enough people that do so I decided to give it a go!

The Goods:

Vegetable Oil

Eggs

Sugar

Pumpkin Puree

Pumpkin Pie Spice

Salt

Baking Powder

Gluten Free Flour

Cinnamon

In a large bowl, beat together the oil, eggs and sugar.

Add the pumpkin puree, pumpkin pie spices, salt 

and baking powder, then beat until mixture is smooth.

Next add the flour and mix until incorporated.

 Transfer donut batter to a large zipper bag.

Cut off the end of the zipper bag 

and fill your donut pan until 1/2 to 3/4 full.

Bake at 350 degrees for about 15 minutes.
Cool in pan for a few minutes.

Remove donuts from pans and let them continue to cool.

While donuts are still slightly warm, 

shake them in an bag with cinnamon-sugar mixture...

Until all of the donuts are coated!

MMMMMMM donuts!

Surprise! I added chocolate chips to just a few!!!

Ready to be delivered to neighbors and friends!

While these were pretty tasty,

I think that from now on,

I'll stick to donuts that have gluten in them.

Past donut posts can be found:
here, here, here, here here, here and here!

Gluten Free Pumpkin Donuts

Adapted from King Arthur Flour

For the Donuts:

1/4 Cup Vegetable Oil

4 Eggs

1 1/2 Cups Sugar

1 1/2 Cups Pumpkin Puree

1 1/2 Teaspoon Pumpkin Pie Spice

1 Teaspoon Salt

1 1/2 Teaspoons Baking Powder

1 3/4 Cups + 2 Tablespoons

Gluten Free Flour

For the Coating:

3 Tablespoons Cinnamon-Sugar

1. In a large bowl, beat together the oil, eggs and sugar.
2. Add the pumpkin puree, pumpkin pie spices, salt and baking powder, then beat until mixture is smooth.
3. Next add the flour and mix until incorporated.
4. Transfer donut batter to a large zipper bag.
5. Cut off the end of the zipper bag and fill your donut pan until 1/2 to 3/4 full.
6. Bake at 350 degrees for about 15 minutes.
7. Cool in pan for a few minutes.
8. Remove donuts from pans and let them continue to cool.
9. While donuts are still slightly warm, shake them in an bag with cinnamon-sugar mixture.

Homemade Pumpkin Puree

In THIS post, I told you how I made Pumpkin Puree.

And I also mentioned how easy it is to make!

So today, I'm showing you how to make your own.

It's simple, I promise!!!

The Goods:

Pumpkins - THAT'S IT!

 I used a regular one and a sugar one.

Cut your pumpkin open, remove seeds/pulp and cut into large pieces.

Roast at 325 for an hour and a half or more - until super tender.

Remove from oven and cool on baking sheets.

Once cool, remove skin and cut into chunks.

Add to food processor and thin with water.

Measure out and package up your puree.

You can use it right away in something yummy 

or freeze and use in the next few months!

And that folks, is it!!
Super easy like I promised.

Thanksgiving 2013

As I mentioned in this post, I wasn't going to be hosting again this year - but instead would be spending the day with some of my family a few hours South of Los Angeles. Even though I wasn't making the whole dinner, I offered to make a thing or two and was assigned an appetizer and a dessert.

And because I'm me, I made one additional little goodie too! 

I knew almost immediately what appetizer I wanted to make, but deciding on a dessert took a little more thought. My amazing brother is the one that gave me the great idea, but I put my own twist on it! 

So what all did I make?!?!

Curious aren't ya?

Okay...I'll tell you!!

I made...

Bacon Wrapped Bleu Cheese Stuffed Dates!

YUMMMM! These are SO good and I can never get enough. These little suckers even converted a couple people who weren't fans of bleu cheese or dates!!! They are so easy to make, super tasty and I'd absolutely consider them a success at Thanksgiving this year.

And my brother - he suggested a Pumpkin Cheesecake, which sounded great!

But I like mini/individual treats, so I made...

MINI Pumpkin Cheesecakes!
They had an amazing gingersnap crust and weren't too pumpkin-y. Just right in my opinion.

Now what about that other little treat?

Oh right...

These cute little things...

Peanut Butter Ritz Sandwich and Hersey Kiss Acorns!
A friend showed me a link with them around Halloween and I couldn't resist!! I made a batch for work earlier in the week and they were devoured. I knew then that I had to make some more to take for Thanksgiving!

After I finished getting everything prepped or made, I decided I should take a lil gift for the person hosting this year's Thanksgiving. I kept if festive and made the gift instead of purchased it!

Wondering again what I made???

I made...

Flower Bouquets in Mini Pumpkins!
(Look for a post about these real soon!!!)

How cute are these???

I was originally only going to make one for the host, but I had enough flowers so I made one for my grandma and a close friend too! I think they turned out great and I can totally see myself making these again!

Halloween Fun!

Last year, I had an AMAZING time celebrating Halloween in the Kansas City area with my brother and his family. It was so much fun to relive my childhood and go trick-or-treating with my nephew, but I have to say that this year was equally as fun with a little more of an "adult" Halloween!

This year, I spent the night at home with with a few very close friends. It was a low-key night, but still quite festive and I had a SUCH a great time! Who knew that fog machines and dry ice could be that much fun?!?!

Instead of a big meal,  we had a bunch of tasty appetizers and drinks that everyone contributed to.

Caprese Salad with Buratta, Bacon Wrapped Bleu Cheese Stuffed Dates, Brie Cheese and Blackberry Jam Pockets, Zombie Eye Deviled Eggs, Mini Mummy Dogs, Chips, Salsa, Guacamole, Pumpkin Beer and last but certainly not least - Blackberry Moonshine! 

YUM!!!

And because Halloween just isn't Halloween without dressing up in SOME way, 

here's a look at a few of the costumes I wore this year!

Devil Robyn and Devil Ming while prepping the yummy apps, Toga Robyn for the fun Halloween night festivities, and Black Cat Robyn for work!

Pumpkin Carving and Seed Roasting!

It's not Halloween to me if I don't carve a pumpkin and then roast the seeds. I usually do it closer to the holiday, but the I had the opportunity to carve pumpkins and hang out with a great friend this past weekend. 

Our pumpkins and carving tools!

I've always been a fan of carving pumpkins and I am not against using patterns. I purchased a new book and went with the hardest possible pattern! What can I say - I like a lil challenge!

Not bad, right? I think I did a pretty good job if I do say so.

Unfortunately, I didn't get a picture of my friend's pumpkin, but it was interesting to say the least. :) Let's just say they were the first person I've ever seen who carved their pumpkin before scooping out and and cleaning up the goop. 

I dried the seeds overnight and then roasted them with a little melted butter and salt. Once they were crisped to perfection, I took them out and tossed half with cinnamon sugar and half with a spicy mixture. Both turned out great and I think I'll be using this method from not on! I want another pumpkin just for it's seeds now...

MMMmmm Pumpkin Seeds!

Did you carve a pumpkin or still planning to do so? 

Do you do roast the seeds or just throw them out with the other scraps? 

Look for more Halloween related posts to come soon!

Happy 300th Post: Celebrating With Homemade Pumpkin Puree

Yes, folks - you read that right - this is officially the 300th post and I've had my blog less than 3 years! I am very excited for this milestone, and cannot wait to see what happens in the future with my blog. It's crazy to think about how far I've come since I started, and this recipe is a perfect example of how I've grown as a blogger AND a cook.

When I was first beginning my blog, I wouldn't have thought twice about using canned pumpkin puree. I've done it before and the outcome was great, but I just KNEW that Homemade Pumpkin Puree would be so much better.

Since I love The Pioneer Woman and her recipes so much, I figured trusting her Pumpkin Puree recipe was a no brainer. And sure enough, I was right.

Take a look at how I made this SUPER easy and amazingly tasty Pumpkin Puree!

Oh yeah - I almost forgot to mention...I used a white pumpkin instead of the regular orange. I was told it'd be extra sweet, but to be honest I don't know if I would be able to tell the difference. It tasted like pumpkin to me and that's what matters, right?

The pumpkin.

Kahn was interested in it too. 

Okay time to get to roasting...

Start the preparation process by chopping the top off.

\

Then cut that baby in half.

Scoop out the seeds - but don't get rid of them, 

you've gotta roast 'em!

Cut each half into four pieces and 

lay them out on a baking sheet.

I didn't use ANY oil or seasoning because 

I wanted the puree to be a pure as possible.

I think I baked it for about an hour and a half total. 

It did take awhile...

but it required such little effort, it's so worth it!

Once the roasted pumpkin is cooled, take off the skin and chop it into small cubes.

Throw the cubed pumpkin into the food processor, puree until smooth and add a little water to thin it out if needed.  

The finished product.

I officially LOVE homemade pumpkin puree now and cannot wait to use it more this Fall and Winter. You too should try this out the next time you want to make something that calls for pumpkin puree and you won't be disappointed!

Oh and I cannot forget...

Happy 300th Blog Post!!!