Sunday Outing At The Pumpkin Patch

Every year around this time, we pack the dogs in the car and head out to our favorite place to pick out our pumpkins.  This year was especial as I will be hosting a ladies lunch next Friday and was looking for some unique pumpkins and gourds to decorate my dining room table.  This is our third year coming here and the dogs already know the drill.  They stay in the car, but get to look at the cows, goats, donkeys and anything else that moves.

Are we there yet?!!!

The selection is always top notch

My loot.  Love those Jarsdale pumpkins!

It was a cloudy and cool day, perfect for picking out pumpkins

Somewhere out there is our future Christmas tree!

You guys called that an outing?!!!.  I didn't get to chase a single goat!

Leftover Candy? Pumpkin Cupcakes With Maple Frosting

I was looking for leftover Halloween candy recipes to share with you when I came across this Barefoot Contessa recipe in House and Garden.  After this I stopped, no need to keep looking! If you don't have Heath Bars in the leftovers stash (who does!) you can use Butterfingers!

For those of you who like to make more than one dessert forThanksgiving, this would be a great alternative!

Makes 10 cupcakes

Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

2 extra-large eggs, at room temperature

1 cup canned pumpkin purée (8 ounces), not pie filling

1/2 cup granulated sugar

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

Maple Frosting (recipe follows)

1/2 cup coarsely chopped Heath bars, for serving (2 1.4-ounce bars)

Method


1. Preheat the oven to 350 degrees. Brush or spray the top of 10 muffin tins with vegetable oil and line them with 10 paper liners.

2. Into a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and vegetable oil. Add the flour mixture and stir until combined.

3. Divide the batter among the prepared tins (I use a level 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool completely.

4. Spread the cupcakes with the Maple Frosting and sprinkle with the chopped toffee bits.


Maple Frosting

6 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

1/4 teaspoon Boyajian Natural Maple Flavor

1/2 teaspoon pure vanilla extract

2 cups sifted confectioners' sugar


Method

In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese and butter on low speed until smooth. Stir in the maple flavoring and vanilla extract. With the mixer still on low, slowly add the confectioners' sugar and mix until smooth.

Recipe Ina Garten for House Beautiful

Pumpkin Carving Ideas!

If you haven't carved your pumpkin yet, don't despair, here are some great ideas from the folks at Better Homes & Gardens!

Orange Spice Pumpkin Bread

 For years, Williams Sonoma carried a pumpkin bread mix that I used to make in the Fall to enjoy with my tea.  They have replaced it with a pecan pumpkin bread and it's just not the same.  I went into their recipe file and found this recipe which has a glace that I have omitted.  The addition of the orange zest to the mix is plenty and the bread needs nothing more than a slight dusting of powdered sugar to finish it off.

Ingredients:

For the bread:

1 1/2 cups all-purpose flour

1/2 tsp. baking powder

3/4 tsp. baking soda

1/4 tsp. salt

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

1/4 tsp. allspice

1 tsp. ground cinnamon

10 Tbs. (1 1/4 sticks) unsalted butter, melted

1/2 cup firmly packed dark brown sugar

1 cup granulated sugar

2 tsp. finely chopped orange zest

3 eggs, lightly beaten

1 cup pumpkin puree

Powdered sugar (optional)


Directions:

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F. Grease a pumpkin loaf pan.

To make the bread, sift together the flour, baking powder, baking soda, salt, ginger, nutmeg, allspice and cinnamon. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat together the butter, brown sugar, granulated sugar and orange zest on medium speed until well blended, about 2 minutes. Add the eggs and pumpkin puree and beat until incorporated, 2 to 3 minutes. Using a rubber spatula, fold in the flour mixture in two additions just until smooth.

Pour the batter into the prepared pan and bake until the top springs back when touched and a toothpick inserted into the center comes out clean, about 55 minutes. Transfer the pan to a wire rack and let cool for until you unmold.  You can serve plain or dust with powdered sugar.

Serves 10.

Adapted from Williams-Sonoma Kitchen.

Easy Pumpkin Flans

This easy pumpkin flan is a great dessert to enjoy any night of the week.  I will be posting a fancier recipe that calls for a pumpkin seed praline sometime next week in Lindaraxa's Garden. 

Printable Recipe

SERVINGS: 6


INGREDIENTS

3/4 cup granulated sugar

1/3 cup water

2 large eggs

4 large egg whites

1/3 cup granulated sugar

1 cup organic pumpkin puree, unseasoned

1 teaspoon grated fresh ginger root

1 teaspoon vanilla extract

3/4 cup milk

3/4 cup evaporated milk



PREPARATION


1. Preheat oven to 325 degrees F. Put a kettle of water on to heat for the water bath.

2. In a heavy saucepan, combine the first amount of sugar with water. Bring to a simmer over low heat, stirring occasionally until sugar melts. Increase heat to medium-high and cook, without stirring, until caramel turns amber, 5 to 7 minutes. Carefully pour caramel into 3/4 cup ramekins and tilt to coat insides evenly. Set aside.

3. In a mixing bowl, whisk eggs, egg whites and second amount of sugar until smooth. Add pumpkin puree, ginger and vanilla; whisk until smooth. Stir in milk. Pour into prepared ramekins. Skim off any air bubbles.

4. Place a folded kitchen towel in a roasting pan. Place ramekins on towel. Add enough boiling water to the pan to come halfway up the outsides of the ramekins.

5. Bake flans for 45 to 50 minutes, or until a knife inserted in their centers comes out clean. Remove ramekins from water and let cool on wire rack. Cover and refrigerate until chilled, at least 2 hours.

6. To serve, run a knife around the edge of each flan and invert into shallow dessert bowls.

Pumpkin Cheesecake Crumble Squares

These were in Bon Appetit today.  Thought you might enjoy them this weekend!

A favorite from the '70s, pumpkin cheesecake is even more fun as a crumbly, nutty bar.


 Yield:  16 Squares


Ingredients

Crust

1 cup all purpose flour

3/4 cup (packed) golden brown sugar

1/2 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 cup pecan halves (about 4 ounces)

3/4 cup old-fashioned oats

Filling

8 ounces (1 package) cream cheese

3/4 cup canned pure pumpkin

1/2 cup sugar

1 large egg

1 1/2 tablespoons ground cinnamon

1 teaspoon ground ginger

Topping

1 cup sour cream

2 tablespoons sugar

1/4 teaspoon vanilla extract


Preparation

For Crust:

Preheat oven to 350°F. Generously butter 9x9x2-inch metal baking pan. Line rimmed baking sheet with parchment. Using on/off turns, blend first 4 ingredients in processor until coarse meal forms. Add pecans; using on/off turns, process until nuts are chopped. Add oats; process using on/off turns until mixture is moistened but not clumping. Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor). Transfer remaining crumbs to lined baking sheet. Bake crumbs on sheet until golden, stirring once, about 12 minutes. Cool crumbs. Bake crust until golden, about 30 minutes. Remove from oven while preparing filling. Maintain oven temperature.

For Filling:

Blend all ingredients in same processor until smooth. Spread filling over warm crust; bake until set, dry in center, and beginning to rise at edges, about 20 minutes. Maintain oven temperature.

For Topping:

Mix all ingredients in small bowl. Spread evenly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes. Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping. Cover; chill until cold, about 2 hours.

Do ahead: Can be made 2 days ahead. Keep chilled. Cut into squares.


Recipe by Jeanne Thiel Kelley
Photograph by Brian Leatart

October 2006

A Sunday Afternoon At The Kinsey Family Farm, Gainesville, Georgia

If you want to spend a delightful afternoon with your family this Fall, head over to the Kinsey Family Farm in Gainesville, Georgia. That's what I did this past Sunday with my daughter, my son and his family. And boy am I glad I did. Not only did I watch my granddaughter have a wonderful time posing amongst the pumpkins, but I learned a lot about pumpkins too.

I must say in back of my mind I wanted to look for some pumpkins to roast and puree in case the shortage was for real. I did not think, however, that I would be walking out with a beautiful gray pumpkin, a Jardale, to bake my pies with. The owners highly recommended it and why not! I will be cooking it this week and freezing the puree for some pumpkin pie on Thanksgiving. I'll definitely let you know how it turns out.

The farm also provides hayrides, apple cannonballs (complete with the cows watching and waiting for one to land closeby) and a wonderful atmosphere to spend a Fall afternoon. Don't forget to bring your camera!

Kinsey Family Farm

Hayride

I think these are the ones Worth The Whisk bought for roasting!

Jardale! Pumpkin Pie here I come!

My Jardale front and center!

Have you ever seen one this big??

...or one this cute!

If you want to round up the experience, come home, light a fire and sit down to this delicious meal!

For more information visit http://kinseyfamilyfarm.com/
7170 Jot-em Down Road
Forsyth County
Gainesville, Ga 30506
Tel. 770-887-6028 Barn

Fulton County Pumpkin Patch Farms and Pumpkin Picking Guide

When there’s a crisp snap in the air, nothing beats a day at the local pumpkin patch farm. It’s guaranteed to put a Jack-o-Lantern-sized smile on everyone’s face! This is where you can find the best list of local Georgia pumpkin patch farms in and around Fulton County and Georgia.

http://www.americantowns.com/ga/atlanta/news/pumpkin-patch-farms-and-pumpkin-picking-guide-for-georgia-ga-10701