Tuesday, October 16, 2012

Tuscany Tonight

Awhile back I won a contest for a recipe I submitted called Tuscany Tonight.

I will write more about this later. It was a fabulous evening!

For now, I'd just like to post these two links until I have enough time to compose myself and write a worthwhile entry.

below is the link for the press release from the wine company that sponsored the contest

below is the link where you may view some pictures from the evening

I'm attempting to make some of Chefs focaccia today. I'll let you know how that turns out!


Thursday, October 11, 2012

Pumpkins are not just for Pie

Usually when I think of pumpkins I usually think of a delicious pumpkin pie.
I love pumpkin pie!
But for today let's think of the pumpkin in another way other than "pie".
For instance if you carve out the inside of the pumpkin you can use it for a vase and make a lovely fall centerpiece for your table.

We hollowed out the inside of the pumpkin and then arranged some lovely fall flowers inside the pumpin that we thought would look nice on our table. It looked beautiful!

Another way you can use a pumpkin is to use it as an actual serving dish. You just need to find the right size pumpkin that you want to work with!

This recipe was so easy to make. In fact I made 3 different variations of this pumpkin dip.
Recipe 1

8 ozs cream cheese - softened at room temp
2 cups powdered sugar
Mix the powdered sugar and cream cheese together until smooth
Add 15 ozs of pumpkin puree
add 1 tsp of each spice  cinnamon, ground ginger,  and  ground nutmeg
adjust to your taste
zest of one orange and mix all together and put into pumpkin
sprinkle top with a little bit of brown sugar

Recipe 2

1 package of instant vanilla pudding
1 pint of whipping cream
With an electric mixer beat on med and then high speed for about one minute until thick
fold in 15 ozs pumpkin puree
add cinnamon, ground ginger, and ground nutmeg
add zest of one orange
chill for 20 minutes and then fill pumpkin and serve

Recipe 3

1 package of instant vanilla pudding
1 large container of Greek Yogurt (I used Fagee)
Beat with electric mixer until thick
add pumpkin puree and spices and orange zest as above
chill for 20 minutes before serving

Serve this with some gingersnap cookies, cinnamon grahams, pecan sandie, and some sliced apples.

Buon Appetito