Pumpkin Pie Pudding with Gingersnap Crumbles

12:06 AM ByFiled UnderDesserts, Mouthwatering Monday

[donotprint]pumpkin gingersnap closeup

According to my calendar, Fall has arrived.

According to South Texas temperatures… it’s still summer.

After prowling around Hobby Lobby, Michael’s and the mall this past weekend, my senses are primed for Fall with its cooler temperatures, savory scents, rich colors and full flavors; so it should come as no surprise that I was inspired at the grocery store today by a can of organic pumpkin and a bag of gingersnaps.

The following  recipe tastes complicated, yet is as easy to make as a bowl of cereal.  Once you make this pumpkin pudding with crumbled gingersnap topping, you’ll want to make it again and again.

Not that I’ve gone into my fridge and stuck a finger into the leftover bowl 12 three times or anything…..

Seriously, y’all.  It’s amazing.

You will thank me for this recipe and your friends and family will be in awe of your culinary skills after you serve this to them.

Y’all may never have pumpkin pie at Thanksgiving again.

pumpkin gingerbread pudding

Y’all, this pumpkin pudding is savory and delicious, it’s cool and creamy, rich and heady.  It’s full of flavor and it’s honestly easier to make than it is to photograph ;-) [/donotprint]

Print
Pumpkin Pie Pudding with Gingersnap Crumbles

My kids like to use whole Gingersnaps to scoop the pudding out of the bowls, edible spoon style

Ingredients

  • 1 small package instant vanilla pudding mix
  • 1/2 C. canned pumpkin
  • 1 3/4 C milk
  • 1 C. whipped topping
  • 1/8 tsp ground ginger
  • 1/8 tsp allspice
  • 1/4 tsp nutmeg
  • Gingersnaps

Instructions

  1. In a large mixing bowl whisk together vanilla pudding mix and milk.
  2. Add in pumpkin and seasonings (if you don't have the individual spices, you can use 1/4 tsp to 1/2 tsp pumpkin pie spice or the measurements above) and whisk until soft set (creamy)
  3. Gently whisk in the whipped topping until it becomes thick and creamy.
  4. Scoop into your serving dishes: tiny and cute, bigger and share-worthy or larger and all for yourself
  5. Top with crushed gingersnap cookies and if you’re feelin’ frisky… add a gingersnap for decoration, too
http://asouthernfairytale.com/2010/09/27/pumpkin-pie-pudding-with-gingersnap-crumbles/

 

Princess with Pudding

I can’t wait to see what Tonguegasmic recipes y’all have to share this week! I love seeing y’all’s pictures, reading your stories and drooling over your recipes!
Make sure that you link directly to your Mouthwatering Monday recipe URL, leave a comment after linking, link back here in your MWM post and visit the others who’ve linked up their tonguegasms, too
[/donotprint]

Tagged, , , , 66 Comments

Saving Second Base

7:05 AM ByFiled UnderSaving Second Base

The past two Octobers I’ve hosted a monthly posting of stories and letters from people who’ve been affected by Breast Cancer called Blogging For Boobs

(I highly recommend clicking that and reading through the posts, they’re simply amazing)

Photobucket

I was sitting thinking about how to make my 3rd year of Blogging for Boobs even better, more powerful, more impactful.  Most of y’all who follow(ed) along know that my mom was born with brain tumors, my MIL is a two time breast cancer survivor, we lost my SIL to cancer, my Grandfather to cancer and this summer my FIL was diagnosed with lung cancer.  I am a bit passionate about supporting Cancer Research and doing whatever I can to raise awareness and money.

Well, my prayers were answered when PING a DM  from the darling Tricia the author of the delicious Once A Month Mom blog.  She wanted to know if I wanted to partner with her this year on a project for October, National Breast Cancer Month.  The more we skyped the more enchanted I became both with her and this idea!

I’m so excited to announce that Tricia and I are partnering on a month long project that we’re calling:  Saving Second Base: A Breast Cancer eCookbook Project! (nod to my friend Dragon for the suggestion!)

(I’m working on a graphic right now but, I’m trying to find a tasteful picture of hands or arms over breasts that I can use in B&W with script and have all rights to..with credit to the photographer, of course)

Okay, more about the project, which I am SO excited about!

Saving Second Base: A Breast Cancer eCookbook Project

We are looking for recipes and stories/memories accompanying those recipes that are special to, from, or remind you of someone whom you have known or loved that have survived or passed away from breast cancer. We will be using these recipes/posts throughout the month of October on A Southern Fairytale and Once A Month Mom.

In addition, at the conclusion of the month we will take each of these recipes and create a commemorative ecookbook that you can then purchase for yourself or as a gift to the loved one and/or their family. All PROFITS from the sale of these ecookbooks will go to the Susan G Koman Foundation. Tricia and I will keep NONE of the proceeds, not a portion, not a percent, not a brass farthing (I know brass farthing!!! But, it just sounds good). :-)

We hope that you find that this is a memorable way to honor those in your life and to relive some of their (or your) favorite culinary creations. Here is how you can contribute:

  1. Include an original recipe. It can be one of the following: a recipe of theirs, a recipe of yours that they loved, or a recipe that makes you think of them/remember them when you make it.
  2. Write a food related memory or story about someone that has survived or passed whom you knew or were close to that had breast cancer to go with the recipe.
  3. Include a picture of that person, a picture of you with that person, a picture of the recipe, or another photo that would be appropriate.
  4. A one-two sentence bio about you, include a URL if you have a blog.
  5. Email all of the above to breastcancerebook@ gmail.com

Note: Those entering will be asked to sign a publication release for print of the commemorative ecookbook.

If you have known a loved one with a love for the kitchen that has survived or been a victim of breast cancer I hope that you will consider joining us by contributing a recipe and story, visiting during the month of October, or by purchasing the ecookbook in November!

Tagged, , 25 Comments

Easy Homemade Granola

9:42 PM ByFiled UnderBreakfast

[donotprint]homemade granola

Homemade Granola, delicious crunchy, sweet, crispy and fruity.

I remember eating granola as a kid; my mom made the most amazing granola.

Doused in chilled milk or snatched from a bag in my tiny fist, my mom’s granola was better than any boxed version.

As an adult and admitted food and recipe obsessed person, it’s somewhat embarrassing to admit that homemade granola is one thing I’ve never tackled. (until now

One of my favorite go-to recipe blogs, fellow redhead and all around favorite people ever, Heather of Home Ec-101, posted the Easiest Homemade Granola Ever recipe and I must admit, I was inspired.

Y’all know me though, I can’t leave a recipe alone; I am compelled to tweak and twiddle and mess with every recipe that I come across.

I now have what I believe to be the MOST amazingly delicious homemade granola recipe ever.

Mixing the ingredients for this ridiculously easy, filling and delicious granola takes less than 5 minutes, baking it to crispy, golden heavenly perfection takes about an hour to an hour and a half.

Mix Oats, coconut, walnuts and almonds* together in your largest mixing bowl

pouring oats

Top with your binding mixture of honey, vegetable oil, vanilla, brown sugar, cinnamon and applesauce

honey, applesauce, oats and spices

Mix together until all ingredients are perfectly blended.

Divide and place on two baking sheets (your cooking time will differ if your baking sheets are dark or light)

Bake at 250 for 1 hour 20 minutes on light or 1 hour 10 minutes on dark non-stick, stir and mix every now and then, you want the granola to turn a lovely golden color, they will crisp up after they’re out of the oven. ( 20 minute intervals works well)

Remove from the oven, allow to cool.. add in dried cranberries, raisins, dried cherries (I would have added dried apples and nectarines if I’d had them)

homemade granola 2

This is amazing served in a bowl cereal style with ice cold milk

homemade granola with milk

or by the handful.  It’s healthy, chock full of anti-oxidents and all that yumminess without the preservatives and cost of the store bought kind.

Seriously, $4ish dollars for less than a pound of store bought granola or $4 for 2 gallon size bags (if you make two batches like I did) chock full of homemade healthy granola[/donotprint]

[print_link]

Recipe: Homemade Granola

Ingredients

  • 6 C oats (NOT the quick cooking ones)
  • 1 C sliced almonds
  • 1 C chopped walnuts
  • 1 1/2 C shredded unsweetened coconut
  • 1 C applesauce
  • 1/2 C honey
  • 2 Tbsp pure vanilla extract
  • 2 Tbsp vegetable oil
  • 1/2 C light brown sugar, packed
  • 1/2 tsp cinnamon
  • 1 C raisins
  • 1 C dried cherries
  • 1 C dried cranberries
  • or dried apples, nectarines etc….

Instructions

  1. In your biggest mixing bowl, mix together; oats, almonds, walnuts and coconut
  2. In a small bowl mix together: 1/2 C honey, 1 C applesauce, 2 Tbsp vanilla, 1/2 C brown sugar, 1/2 tsp cinnamon, 2 Tbsp vegetable oil
  3. Pour the applesauce mixture over the oat mixture and combine thoroughly. Use your hands (preferred) or a spoon and mix until thoroughly combined
  4. Spread the mixture over two baking sheets and bake at 250 F for about 1 hour 20 minutes.
  5. If the baking sheet is light it will take about 1 hour 20 minutes, if it’s dark/non-stick it will take about 1 hour (these are {abouts} it will depend on your oven, you want the granola to have turned a lovely golden brown.  It will get crispy after it’s removed from the oven and allowed to cool
  6. stir the granola every 20 minutes
  7. remove from the heat and allow to cool, this is when it will crisp up
  8. add in dried fruit: cranberries, raisins, cherries, apples etc…
  9. this recipe will yield 1 gallon sized storage bag

[donotprint]
*apparently the Print plug-in is broken, AGAIN! GRRRRRR.. As always, you can use the Print Friendly button to print the recipe with or without images and deleting whatever text isn’t relevant.

thank y’all for linking up and for y’all’s patience with the print/recipe plug-in issues! I love seeing what y’all are making. Thank you so much for sharing! Don’t forget, link up your recipe URL, leave a comment, link back here in your post and don’t forget to visit the other participants!!!

psssssst: I’m nominated for the Tastiest Blog Award and I’d REALLY appreciate your votes! I’m up against some really major competition!

Photobucket

[/donotprint]

Tagged, , , , 39 Comments
« Older Posts
Improve the web with Nofollow Reciprocity.
Blog Widget by LinkWithin