I may be alone in doing this, but when seasons change, I start convincing myself I need things I don't really need. Fuzzy boots, intensive care lotion, two pairs of rain boots, a plaid jacket, hats with matching scarves and gloves, you get the idea. This list totally spread its way into my pantry and kitchen in the form of one super huge can of pureed pumpkin. I had been hoping to make pumpkin cookies, because a super awesome patient brought in pumpkin cookies to our office, but they were so good that I knew if mine didn't come out as amazing, I'd be kind of bummed. I totally need to get the recipe. Those cookie, you don't understand, they were heaven in bite size form. Anywhozers. I made pumpkin bread. I read several recipes and the general gist, most had a lot of white sugar, so mine is a little different than what you're probably used to seeing. I also think I used more pumpkin than most recipes. Either way, it came out super delicious and moist and I came home from work tonight and I made it yesterday and only about a quarter of it is left. I only got one good picture of it though, and it's not even a good picture, and that's because I totally pulled a Varta and found a way to deep fry pumpkin pie filling after I baked the bread. I'll go in order:
Pumpkin Bread, Cake, Whatever
20 ounces canned pumpkin
1 cup olive oil
1/3 cup milk
1/3 cup water
2 1/2 cups flour
1 1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons baking soda
1 teaspoon baking powder
sprinkling of salt
1 teaspoon-ish nutmeg
1/2 teaspoon-ish cloves
*I say -ish, because honestly, whatever crinkles your socks
- Mix all the wet ingredients together
- Stir in the sugars until everything is smooth
- Add the spices
- Add the flour and mix until all even, stick your finger in a lick regularly to make sure it tastes as awesome as you want it to
- Pour in a cake pan, should be fairly big, it's a lot of batter
- bake at 350 degrees for 50-60 minutes, or until you can poke it with a knife and it doesn't come out with goop
If you bought a really big can of pumpkin like I did (which is like 30 ounces or so) you're going to have a very awkward amount of leftover pumpkin in the can.
Don't take it out, instead crack an egg into it, add some sugar, spices, and flour. Mix all that goodness until even.
Then, as per usual, take a won ton wrapper and plop and nice size helping of pumpkin pie filling on there. Only don't fold it into a won ton like usual, make a ravioli by just laying another won ton wrapper on top, sealing with water, deep fry like you (or I) would normally do.
Yea, these babies didn't last very long at allllll.