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Code Word Pumpkin: Beastie Inspired Treats - Thanksgiving Edition

Beastie Inspired Treats: Thanksgiving Edition

I have always dreaded the Thanksgiving Day season because of one simple little reason.

No, it’s not the disparaging comments of grandmother who wonders why I am still single, work such long hours in an unfeminine profession, have yet to produce one single great-grandchild and wear slacks in lieu of pretty floral dresses she makes me.

It’s the pumpkin flavor attack. You just can’t get away from it, it’s in pies, cookies, donuts, coffee, even cakes. I love cake and now it too is being violated with pumpkin flavor all in the name of the Thanksgiving season.

But I did get inspired by this week’s terrible choice of code word from Beauty and the Beast’s episode 2x07: Guess Who’s Coming to Dinner so I decided to dig up 3 cool pumpkin flavored recipes.


Recipe #1 – Iced Pumpkin Cookies
Makes 3 dozen| Prep Time: 20 Minutes | Cook Time: 20 Minutes | Ready in: 80 Minutes


2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract


1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by the tablespoon; flatten slightly.

3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Recipe #2 – Pumpkin Flavored Ice Cream

Makes 10 Servings| Prep Time: 15 minutes | Process Time: 20 minutes |Freeze: 2-4 Hours


2 cups heavy whipping cream
1-1/2 cups canned pumpkin
1 cup packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/8 teaspoon ground cloves


1. In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.

2. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving. Yield: about 1 quart.

Nutritional Information
1 serving size:1/2 cup|261 calories|18g fat|11g saturated fat|65mg cholesterol|87mg sodium| 26g carbohydrate|2g fiber|2g protein.

Recipe #3 – Pumpkin Bread


2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds


1. Preheat the oven to 325 degrees F.

2. Sift the flour, cinnamon, baking soda, baking powder, and salt together.

3. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

4. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Nutritional Information
Calories: 205|Fat: 11 grams|Saturated Fat: 1 gram|Protein: 3 grams|Carbohydrates: 26 grams|Sugar: 12 grams|Fiber: 1 gram|Cholesterol: 35 milligrams|Sodium: 154| milligrams

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