Wednesday, December 1, 2010

Thanksgiving Leftovers

I hope you all had a very happy holiday, and are recovering accordingly! This is less than seasonal, now that my full attention should be devoted to peppermint bark and eggnog. But, if you are like me, you still have a pumpkin or two (or butternut squash, or yams, all of which tend to be interchangeable to a degree) left in the house to cook up. For that purpose, let my experience in whipping up recipes for a "lil' pumpkin"-themed baby shower assist you in your endeavors.

For the favors, which inexplicably turned out to be the most labor intensive recipe, by far, I made Pumpkin Cake Pops. My lesson learned in this experience? Take Pioneer Woman's advice and limit the amount of frosting. Firm balls (okay, just ignore that one and move on) make for much better chocolate dipping.

Melting the orange candy melts, which are an incredible invention, by the way!

Prepare to dip...

Admittedly, I'm "borrowing" this shot from Java Cupcake, but really, mine did look the same. I just got busy and forgot to take a pic of the finished product. Ask C how much I was stressing out as the shower approached.

The other recipes, much easier, and equally as delicious, filled out the menu with pumpkin goodness.



We had this lovely Warm Pumpkin and Polenta Salad from epicurious, which had the convenient combination of deliciousness and healthiness. Woot!

Why I snapped the pic while tossing, I don't know. It fails to highlight my lovely C&B serving dish.

Next up, Pumpkin Seed Pesto. So, laughably, I (or C, as it were, who has not entirely forgiven me for his assigned task) first tried to harvest the seeds because they were not yet in season at Harris Teeter and Safeway. After this debacle, a trip to Whole Foods was in order.

Do you like my self-made serving dish? Well, I felt creative for a minute. (Also, notice the much more attractive salad serving apparatus in the background.)

The next course involves an admission - I don't like pumpkin pie. I just don't, and yes, I understand that means that I'm un-American. This recipe, however, for Crockpot Pumpkin Pie Pudding (or souffle, as I would call it) is scrumptious, and cooking literally involves mixing ingredients together and then letting them sit for 6-7 hours.

In the spirit of Laziness Maximus, I served this with Cool Whip, rather than whipped cream. Who wants to add work to a dish that requires none?

And finally, I don't know how I can ever express my appreciation to Ms. KD for baking up (and delivering, lest my clumsiness lead to a disaster) this amazing pumpkin cake, for which I am unable to provide a recipe, but merely a reference to one incredible baker. First, my family and everyone I know still have remnants in our respective freezers, and second, look at this piece of art. My friend, you may not want to be in cake-decorating business, but you are a very talented lady and you should consider it.





Plus, for no satisfactory reason, I'm including this quintessential fall photo of Arlington (which just seemed to fit in the theme) to brighten your Wednesday...After all, even if the Christmas madness is descending, the solstice tells us we still have three good weeks of Fall left.
via ArlNow.com - 11.22.10 Morning Notes

1 comment:

Washington Woman said...

As the lucky momma to be feted with all this pumpkin goodness, I can tell you how fantastic everything was - still thinking about the yummy pumpkin cake and other treats!