November 17, 2012
I know you’re all sick of pumpkin recipes by now, and you’re probably saving your last bit of pumpkin tolerance for that pie at the Thanksgiving table next week, but I have something a bit on the left end of the pumpkin spectrum for you today. Something savory and warm that doesn’t get mixed with brown sugar or topped with pecans.
I know pumpkin shrimp curry sounds weird, but it totally works. The sweetness of the pumpkin melds with the curry powder and cumin to make a warm, slightly spicy sauce that doesn’t remind you of pumpkin pie at all. Serve it over steamed whole grains for a comforting, substantial, seasonal dinner.
October 6, 2012
Since finding pumpkin purée at one of the expat stores here, I have made this recipe at least three times. I hadn’t posted them yet because they were always gone so quickly after I baked them that I never got a chance to take pictures.
I think this may be the gentleman’s favorite dessert that I bake. Partly, I think, because it reminds him of home and a certain grocery store‘s soft and cakey pumpkin chocolate chip cookies. Not that I was endeavoring to replicate said grocery store cookies, but darn if these aren’t a close match. I just load them up with way more chocolate than seems decent.
These cookies are excellent for a mixer-less person like me. There is no creaming of butter or whipping of egg whites. Just mix the wet ingredients, mix in the dry ingredients, add chocolate, bake. Done.
These cookies have that banana bread quality of fooling you into thinking they can be breakfast. Because pumpkins are a vegetable, right? There’s an entire cup of the stuff in there! I often find myself with a huge pot of coffee, munching on these while checking my email in the morning.