- 2 avocados, halved, pitted and peeled
- ¼ cup minced onion, divided
- 1 tablespoon chopped jalapeno
- 2 tablespoons chopped fresh cilantro, divided
- ¾ teaspoon salt
- ½ cup finely chopped plum tomato
- 2 teaspoons freshly squeezed lime juice
- In a medium bowl, place 2 tablespoons of the chopped onion, the chiles, 1 tablespoon of the cilantro and the salt.
- With the back of a wooden spoon, mash until the mixture becomes a juicy paste.
- Add avocados; with a fork, coarsely mash avocados; stir to combine with the paste.
- Fold in the tomatoes, lime juice and remaining onion and cilantro.
- Serve with tortilla chips, if desired.
- Line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl, combine the butter with the powdered sugar. Mix for about a minute or so, until it’s a bit lighter and very smooth.
- Add in the pumpkin, vanilla, almond meal, salt, and spices. Mix until smooth. At this point, you can add a tiny bit of orange food coloring if desired. (I used about a very small bit for the cookies in the images you see here, just to brighten them slightly.)
- Fold in the flour and mix only until it’s evenly incorporated.
- Shape dough into approximately 1-1/2 tablespoon-sized balls. Gently roll each one between the palms of your hands to create a smooth, even surface. Place them on one of the prepared baking sheets as you go, fairly close together. Cover tightly with plastic wrap and refrigerate until the cookie batter balls are firm, at least 3 hours, and ideally overnight.
- Preheat the oven to 350 degrees F.
- Remove the the baking sheet from the refrigerator and then use the back of a small knife to make several vertical lines in around each ball, all coming together at the top center. Add them to the other prepared baking sheet as you go, being sure there’s about an inch between each one.
- Bake in the preheated 350 degree F oven until bottoms are slightly golden and the cookies are solid, about 15 minutes.
- While the cookies are still quite warm, insert a few of the sliced almonds to the top of each “pumpkin,” where the lines meet, to form the “stem.” Try to find slices with the almond skin for the outsides of the stems.
- Let the cookies cool on the baking sheets.
Bake Time: 12 min
- pizza base(s)
- 1/3 cup pumpkin puree sauce
- string cheese
- sliced olives
- Lay Pizza Bases on a baking tray
- Top each one with about 2 teaspoons pumpkin puree sauce.
- Poke each one several times with a fork to prevent bubbles from forming.
- Bake at 350°F 8-10 minutes.
- While pizzas are baking tear 1 string cheese for each pizza into thin strips.
- Remove pizzas from oven and place 2 olive slices on each for eyes.
- Layer cheese strips in random fashion to resemble mummy bandages.
- Trim any strips that are too long.
- Return to oven and bake an additional 1-2 minutes to melt cheese slightly.
Recipe found at food.com
Baked Pumpkin Fries
I have made these several times in the past for a seasonal Samhain snack..and they are lovely so I’ve added them to our list in the hope that others might try and enjoy them! There are lots of different glazes and spices that work so well with them so why not try experimenting with your favourite flavours
1 small pumpkin pie pumpkin
1. Slice raw pumpkin flesh into thick fry slices and remove any skin (because of the high water content of pumpkin, they will shrink a lot when baked so make sure that you cut them bigger than you want them to end up when they are finished).
2. Preheat oven to 375F. Place pumpkin fries on baking sheet lined with parchment paper. Brush fries generously with olive oil. Bake for about 20 minutes until edges are slightly brown and fries are crispy. Dust with ground cinnamon if desired. Dip in ketchup or your favorite sauce. (I used honey mustard for these).
Recipe found at kirbiecravings
Spiced Pumpkin Cider
You really will have to stick to the recipe for this one, I went through a whole bottle of captain morgans spiced rum last year before I got this recipe right.. then realised I was meant to add the rum to the spiced cider! hic :D
Made with luscious pumpkin and tons of spices, this cider is filled to the brim with fabulous fall flavor. *Note, this comes out thicker than traditional cider since it’s made with pumpkin puree. For a thinner beverage, add more apple cider or water while you prepare it.
Yields about 2 cups
- 1 cup pumpkin puree (not pumpkin pie mix)
- 2 1/2 cups apple cider
- 1/3 cup spiced rum *
- 1-1/2 teaspoons pumpkin pie spice
- Cinnamon stick
- In a large pot, mix together the pumpkin puree, apple cider, pumpkin pie spice and the cinnamon stick. Bring mixture to a boil then reduce heat to low and simmer for at least 20 minutes. If mixture is too thick, add additional cider or water to thin it out.
- Strain the mixture through a mesh strainer to remove clumps and cinnamon stick. Add rum and mix. Serve warm.