
I finally cooked one of my pumpkins this week. It was the largest one and gave me over 6 cups of puree! I am so excited for all of my pumpkin recipes. I made my favorite
Pumpkin Pancakes, and I tried a new recipe this week. Pumpkin bread, but I (of course) changed a few things. It was definitely a great recipe, and I will do it again many times I'm sure. Veronica asked me a question on how I cooked my pumpkin, and I will explain that one to you all first. There are a few ways to do it; boiling chunks, microwaving, and baking. I chose the baking method, but I have done all 3. This time I preferred the baking method, because I wanted the smell in my house, and I didn't want extra water in my puree from the boiling method (you can always strain it and get extra water out).
How to Bake a pumpkin
If you have a normal size of baking pumpkin, cut it in half , scoop out the goop and seeds, and lay both halves face down on a baking sheet. Cover with foil, and bake at 375 for 1 to 1-1/2 hours. Check it at an hour. For my bigger pumpkin I cut it into 8 big pieces and layered them face down on the cookie sheet and cooked it about 1 &1/2 hours.
Let the pumpkin cool so you can handle it, and then scoop out the flesh into a strainer (over a bowl). Get rid of the extra water. Put pumpkin into a blender or food processor and blend until smooth. THEN, I put the puree back into my fine strainer/colander and covered it and the bowl with plastic wrap and let it sit most of the day to get out more water. If you don't have a mesh strainer, you can put cheese-cloth down inside your strainer so you don't loose puree out the bottom. I strain it because most recipe's call for canned pumpkin and it is much less watery than fresh pumpkin.
Pumpkin Bread
1 C whole wheat flour
2/3 C white flour
1-1/4 C sugar
1 t baking soda
1 t ground cinnamon
3/4 t salt
1/2 t baking powder
1/2 t nutmeg
1/4 t ground cloves
2 eggs
1 C pumpkin (canned or fresh)
1/2 C canola oil (my next experiment will be doing this with applesauce, and of course less sugar)
1/2 C water
1/2-1 C chocolate chips
In a big bowl combine the dry ingredients and chocolate chips. In a smaller bowl, whisk the eggs, pumpkin, oil, and water. Stir into the dry ingredients just until moistened. Pour into a greased 9X5 loaf pan. Bake at 350 for 65-70 minutes until a toothpick inserted in the center comes out clean. Let it cool 10 minutes before removing to a wire rack.


My next food for thought: look at this spider that is hanging out between my basil and strawberries! Randy and Kenadi go out and check on it every day, so I don't think I could move it. Besides, it has a beautiful web, and it writes designs in it. It's called a writing spider, and ours does zig-zags. We have our own Charlotte's Web. But, it does make it hard to get my basil when I need it.

Kenadi has been taking walks with "Grandpa Curtis". One day after their walk he took her inside for a cookie, and she told him she didn't want cookies, she wanted a Popsicle. So, then next day he showed up for their walk with Popsicles. He went to the store and got some for her. They each had one at the beginning and the end of their walk.

The girls always like to help cook. Emma's helping involves scooping out the batter and putting it on the counter. Kenadi's helping involves lots more help, with a taste here or there. I enjoy cooking with them. They make me laugh.
Lastly, I ordered a Pumpkin cookbook from the Library, and I'm going to experiment with it this week. I also got a kids cookbook from the library for Kenadi. She reads it every day, and today I'm going to let her do a recipe from it on her own. (with me looking over her shoulder)