pumpkin

Pumpkin Spice Cake with Cream Cheese Frosting

Pumpkin Spice Cake with Cream Cheese Frosting

Are you looking for a super moist, pumpkin-spiced cake that takes minimal effort to make? If your answer is yes to all of the above, this cake is for you. It’s vibrant, tender, moist, and flavorful. The cream cheese icing completes the cake with a rich and creamy texture. It’s a perfect autumn cake.

Massaman Curry with Pumpkin and Chickpeas

Massaman Curry with Pumpkin and Chickpeas

Massaman curry paste is a mixture of different spices, lemongrass, peanuts, onions, and garlic - to name a few. Most of the ingredients are pretty common and easy to find, with the exception of lemongrass. If you can't find it, I think you could probably just leave it out and the recipe would still be delicious.

Pumpkin Spice Cheesecake with Salted Caramel and Candied Pecans

Pumpkin Spice Cheesecake with Salted Caramel and Candied Pecans

This cheesecake recipe is one that I have been making for a while. I love it so much that I really haven't thought of trying anything else. The consistency is more of a creamy pumpkin pie than your typical New York style cheesecake.

Gingersnap Pumpkin Tarts

Gingersnap Pumpkin Tarts

After Thanksgiving, I decided to experiment with my pumpkin pie recipe. I wanted to try and make it into mini tart form. I choose little gingersnap tart shells, because of gingersnap cookies, and tiny food, am I right? The tart crust came out soft and caramel, almost chewy. It was a perfect combination to the pumpkin filling.

Pumpkin Spice Chocolate Muffins with Maple Cream Cheese Icing

Pumpkin Spice Chocolate Muffins with Maple Cream Cheese Icing

This recipe has been tested and tweaked a few times over the years, and each year I can't decide on whether I am calling it a cupcake or a muffin. Brent thinks that it is a cupcake because it has icing. I agree, but I also feel that its much more like a muffin in taste and texture.

How to Make a Pie Crust and a Classic Pumpkin Pie Recipe

How to Make a Pie Crust and a Classic Pumpkin Pie Recipe

This pumpkin pie recipe is very traditional, pumpkin, eggs, evaporated milk, sugar, and spices. You can't go wrong with this filling recipe. It's moist, creamy, silky, and smooth, and the best part, it's easy to make. For this past year, I have been experimenting with different pie crusts, trying to find the perfect one.

Pumpkin Seed Pesto

Today I leave you with a lip smacking, mouth watering, taste tantalizing recipe for pumpkin seed pesto. I leave you this recipe before I embark on a journey back to my homeland. I leave you this recipe to tide you over through the weekend. Starting Monday, I will be blogging from a small town near Toronto. I am heading to this small town too spend some well needed time with my sister {little M} and her new baby {baby J}. Unfortunately, Mr. H will be staying in Seattle while I embark upon this journey. He will have to man the post, water the plants, dust the shelves, and pay the bills. I will miss him dearly, but in no time at all, he will also be making the journey back to our homeland. We are quite fortunate that our families live within a 20 mile radius from each other, and we can spend the holidays with both. Pretty soon I will be sharing recipes for Christmas cookies, mulled wine, apple cider, salted caramels, and all that good Christmas stuff. I am planning to make baby J his first gingerbread house, hopefully hear his first word, and see him crawl for the first time. I promise that my blog with not turn into a baby/mommy/craft blog. I have nothing against that genre of blogging, but that is not in my interest nor my intent. Plus, I'm way too cynical for that.

I have a whole stack of homemade, passed down from generation-to-generation recipes to share with you when I get home. Little M has a whole recipe box full of these gems. At first, there shall be a little adjustment. My food props will change, the lighting will be different, I won't have the convenience of living on top of a grocery store. I will need to plan, make lists, write notes. These are all things that I am not very good at, but I will be living with baby J and little M and these sorts of things will be necessary. On my journey, my big fluffy Ody will be accompanying me. He will take his first flight, spending 6 hours in a crate, and I am terrified. I'm hoping he will be ok, as in, not have a panic attack. Although the chances of him having a major freak-out are very unlikely, but the chances of me freaking out are pretty high. Self-sedation with a high dose of Benadryl may be necessary.
Enough about me, my dog, and my fears. Let's talk about pesto! Do you like pesto? I like pesto. I like it on my bread, in my pasta, and on my pizza. I like it even more when it has pumpkin seeds, parsley, sage, and garlic. Toss it all into a food processor and spin it around. You will witness the most fragrant aromatic scent you have ever encountered. It is truly wonderful. Drizzle in some olive oil and these herbs and seeds will magically transform into something even better: a rich, earthy, aromatic, flavorful spread that will pair wonderfully with goat cheese and fresh bread. The smells that your food processor will generate from these very few ingredients will be mind blowing. You will want to eat this pesto on everything, and will struggle to resist the temptation to eat it by the spoonful. It is so quick and easy to make, with very few ingredients. I love when I find recipes like this, and am thrilled to share it with you. I will see you next week. Have a great weekend!

PUMPKIN SEED PESTO RECIPE (print)
makes 1 cup
recipe adapted from Cafe Flora Cookbook
notes: you can purchase pumpkin seeds that have already been toasted, but if not, raw pumpkin seeds will suffice.

INGREDIENTS
1/2 cup green pumpkin seeds, shelled and roasted
10 fresh sage leaves
1/2 cup fresh parsley leaves
2 garlic cloves, chopped
1/4 cup olive oil or more
1/8 tsp salt to taste

If you have purchased raw pumpkin seeds, toast them in a frying pan on medium heat, shaking occasionally, until they start to pop. Remove from the heat and place into a bowl.

Wash and pat dry the sage and parsley. Remove the leaves from their stems. Peel the garlic. Place the sage, parsley, and garlic into the food processor. 

Add the pumpkin seeds to the food processor and puree all of the ingredients until the mixture starts to stick together and become crumbly. 

With the machine still running, slowly add the olive oil and continue to puree until the mixture resembles a paste. You may want to add more or less olive oil depending on your preference. 

Add 1/8 tsp of salt, or more if it suits your liking, and combine.

Spread the pesto onto 1/2 inch slices of baguette and top with soft goat cheese. Pesto can also be used as a marinade, pasta sauce, and dressing for sandwiches. You can store in the fridge for up to two weeks.