504 Main by Holly Lefevre: pumpkin
Showing posts with label pumpkin. Show all posts
Showing posts with label pumpkin. Show all posts


Let's Make Some Pumpkin Soup!

I am a member of the Collective Bias®  Social Fabric® Community. 
This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.
I love pumpkin and I regularly shop at Save Mart Supermarket, so this is a perfect match!
I adore pumpkins.
I love their shape - all crazy and round and perfectly imperfect.
I love their color - shades of orange like a magnificent sunset.
I love their flavor, rich and hearty and so perfect for Fall.

504 Main

I typically use pumpkin in sweeter items,
(cookies, cakes, bread, pancakes, souffles) 
but I was really wanting to try my hand at creating a savory pumpkin dish.

When I head to Save Mart Supermarket (which I do almost daily)
this time of the year, I just love it!
It feels like a field trip to a pumpkin patch.
They have pumpkins everywhere!
Big ones, little ones, and my favorite -  pie pumpkins (sometimes called sugar pumpkins)!


Make Your Own Pumpkin Pie Spice (too good to not share again)

I gotta tell you...I flip for pumpkin anything!
Carved pumpkins,tattooed pumpkins...
Big pumpkins, small pumpkins...

I also love that pumpkin pie flavor. So much so that in the Fall (and summer, and spring and winter) I often use pumpkin pie spice in my recipes when it calls for cinnamon (and I think the flavor profiles fit).

What I do not like is the price of pumpkin pie spice. I got a teeny tiny bottle of it at the store yesterday...almost $6.00. All of the other spices were on sale...so I had a flash of brilliance (or at least I think so).

Why don't I just make my own?

In fact, I already had all of the spices I needs at home. I use cinnamon a lot and ginger too, but nutmeg and allspice, well I do not use them all that much.


Fall Dessert: Oatmeal Cookie Apple Pie Bake

This Apple and Oatmeal Cookie Fall dessert is brought to you by Collective Bias®  Social Fabric® Community and Smart and Final.

Fall is coming!
Fall is coming!
To me that means crisp sunny days...
pumpkins...warm sweaters...colorful leaves...
apples...and baking!
Yes, Fall makes me want to bake...and bake...and bake.

Oatmeal Cookie Apple Pie Bake by 504 Main #ChooseSmart #shop

Sometimes there is too much happening in my life to bake a treat completely from scratch, but yet I still want to make something with that special homemade feel. For that reason, I challenged myself to create a go-to Fall dessert that was totally yummy, but also super easy to make. I purchased First Street Bakery Oatmeal Raisin Cookies, one of Smart and Final's pre-made bakery items!

I have made dessert with cookie crusts before...but man oh man it takes time.
By using the First Street Bakery Oatmeal Raisin Cookies, I was able to skip quite a few steps, and save on time and ingredients!


Feelin' FALL: Pumpkin Spice Latte (Hot or Blended!)

I confess...
I had never tasted a pumpkin spice latte until 2 weeks ago.
For Real!
I am a mocha girl through and through,
but I just had to do it...
that chalkboard at Starbucks was calling my name
and I was "Feelin' Fall."

I LOVE pumpkin and loved my first Pumpkin Spice Latte experience.
But alas, we are jobless in this house, so buying coffee out is a pure treat right now,
so no heading to the local coffee house for coffee any time I want...
and then I saw this recipe for Homemade Pumpkin Spice Lattes from Savvy Sassy Me
(and you can google pumpkin Spice Latte and find a million recipes too)

I made a Latte right away, and thought that it tasted great.
My hubby liked it too, but to satisfy our taste buds we wanted to make a few changes. I wanted something a little less sweet - or that I or whoever I was serving it to could sweeten to their liking and also something a bit less pumpkin-y.

So, I experimented and experimented - all of the concoctions were delicious, but I finally found a "formula" that made us all happy and a few taste testers happy too! I also used my DIY Pumpkin Pie Spice too!

3 Cups (Plain) Coconut Milk (you can also use nonfat/lowfat/regular milk)
1 1/2 cups strong brewed coffee (or espresso)
1 Tablespoon organic pumpkin puree (freeze the rest or put it in the frig so you can make lattes any time...or try another pumpkin recipe!)
1 Tablespoon Maple Syrup or Honey (or sweetener of choice)
1 Tablespoon vanilla extract
2 Tablespoon homemade vanilla syrup (or store bought syrup)
1-2 teaspoon of pumpkin pie spice
1 teaspoon cinnamon, optional - depends on the flavor you want!

Make It HOT!
You can make this one of two ways.
You can cook it on low on the stove top or as
Savvy Sassy Me did, use the crockpot/slowcooker.

1. Brew coffee. Make it extra strong...I ran mine through The Scoop two times.

2.  Place the coconut milk and coffee in the crockpot.

3.  Turn crockpot onto low.
4.  Add the pumpkin puree, maple syrup, vanilla, vanilla syrup, pumpkin pie spice and cinnamon*.
5.  Whisk to blend.
6.  Cook for about 2 hours in the crockpot or 30-45 minutes on the stovetop. 

*Note: You can taste test as you cook to adjust sugar/sweetness and spices. I suggest going easy on both until you find a combination that pleases your palate.

To store, let cool and store in the frig. I used a 1/2 gallon mason jar for storage.

Make It Blended!
 I love a blended coffee beverage...so I took a shot at blending this Pumpkin Spice Latte. I do realize it is kind of contradictory - Fall makes you think warm and cozy and here I am adding ice to it!

Anyway, all I did was add about 1 cup of ice cubes to my Vitamix and and 1 cup of the Pumpkin Spice Latte Mixture and blend away!

Now, add a little Whipped Cream and a sprinkle
of Pumpkin pie spice make it complete!

Be sure to enter my latest giveaway...a full line of Clairol Pro Care and Styling Products!
This post is written and created at 504 Main by Holly Lefevre


Bake! Pumpkin Oatmeal Pie #SmartFinalSupportsSoCalSchools

My family likes pie...
well, let me rephrase that, they love pie filling .
I am left with plates of empty pie crusts.
(no matter who's pie crust it is - it is not about my pie crust!)
However, every time I say that I am making a different dessert for the holidays
I am met with groans. So finally,
I had an idea..let's play with pie!

Is there a law that says pumpkin pie has to have plain ole pie crust?...Not that I can find!

So here is some (brief) history on why I did what I did...I adore oatmeal cookies and last year discovered Momofuku's Crack Pie (fab restaurant in New York) which has an oatmeal cookie crust.

{Light Bulb Moment!} - Quite possibly better than mixing peanut butter and chocolate!

I must try this new creation...ASAP!

I headed out to Smart and Final (I adore shopping there - great prices no crazy crowds, long lines, toys or furniture or membership fees...and our local store just received a GORGEOUS makeover) to stock up..because 'tis the season for stocking up on sugar, flour, eggs, milk, etc. anyway!

Better yet, right now, select Smart & Final First Street products are part of the California Milk Advisory Board "Help Our Teachers, Help Our Kids" promotion. So, I can shop, bake and help our schools - I am in!

I attended Southern California public schools for elementary, middle and high school, and my mom currently works at one, so this is a campaign near and dear to me. (Remember I did leave my heart in So. Cal!)

Here is a little about how it works (it really is EASY!):
Students & families collect Real California milk seals from select First Street products, then teachers submit seals. Each seal counts as one sweepstakes entry. Teachers who submit 100 seals get 25 Scholastic books or $25 school supply gift card. Each teacher entrant gets one Scholastic book.

*The California Milk Advisory Board is going to announce winners in February, BUT Smart & Final is so awesome that they're doing a separate sweepstakes! Entrants who go to Help Our Teachers, Help Our Kids and tell why their Southern California school should win will be entered to win $500, $300 or $200 to be donate to the school of their choice EVERY MONTH! That's right, there will be a total of NINE winners, 3 per month, from those that enter at the site!

Now, let's BAKE some
Pumpkin Oatmeal Pie!
There are 2 parts to the crust.

Ingredients, Part 1 (Crust)
2/3 cup flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon (optional)*
1/2 teaspoon ginger (optional)*
1/2 cup First Street Unsalted Butter, softened
1/3 cup light brown sugar
1 egg
1 cup oatmeal (not instant)

*I added some of my favorite spices to the oatmeal crust for some extra flavor. You can leave these out of increase the flavor as you wish.

Directions, Part 1 (Crust)
1. Heat oven to 375 degrees F
2. Sift together flour, baking powder, baking soda, and salt

3. Cream butter, brown sugar until incorporated.
4. Whisk egg into creamed mixture
5. Add flour to the wet ingredients.
6. Stir in oatmeal
7. Spread mixture into a 9x13 inch pan/baking sheet.

8. Bake for approximately 20 minutes, until golden brown
9. Let cool (until you can handle it)

Ingredients, Part 2 (Crust)
Oatmeal cook from Part 1, crumbled
1/4 cup First Street Unsalted Butter, softened
1-2 Tablespoons of light brown sugar

Directions, Part 2 (Crust)
1. Crumbled cookie into a food processor.

2. Add (softened) butter and sugar.
3. Pulse until the cookie is a fine crumb  and sticks together when you pinch it between your fingers.
4. In a pie pan, press the crust all over the bottom and up onto the sides until you have an even crust formed. (I had extra crust left over after finishing my crust) - crumbled this on top later in the process!

1 cup First Street Whole Milk
1 1/2 cups pureed pumpkin
4 eggs, slightly beaten
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon freshly grated ginger (Optional)
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
2/3 cups grade A maple syrup

Oatmeal Crumble Topping
Either use some of the leftover crust as a crumble on the pie or try this:
Take 1 cup oatmeal; mix in 1/4 cup of melted First Street Butter; mix in 2 tablespoon light brown sugar; mix all together.

1. Combine pumpkin, whole milk, salt, cinnamon, ginger, vanilla, nutmeg, cloves, maple syrup and eggs - beat well to combine
2. Pour into prepared crust.

3. Bake at 350 for 70 to 90 minutes:
*At around 60 minutes you can add your crumble to the top: either sprinkle some of the left over crust mixture all over the pie or add the (whole) oatmeal crumble topping from above.
4. Begin checking doneness at 70 minutes. It is done when a toothpick or knife inserted into the center comes out clean. 
5. Let cool.
(This is the oatmeal crumble topping)

Serve with homemade whipped cream or
 some First Street Vanilla Ice Cream!
Or all on its own!

Be sure to visit Smart and Final on Facebook.

What's your favorite Holiday Dessert????
This project has been compensated as part of a social shopper insights study for #collectivebias  #CBias. These opinions are my own.
This post is written and created at 504 Main by Holly Lefevre


Perfect Pumpkin Pancakes!

My kids and I love breakfast for dinner...
my hubby, well, that is another story.
So, whenever daddy is working late or out of town,
the kids and I make breakfast for dinner.
Our absolute FAVORITE is Pumpkin Pancakes.
Yes, we all know I like to look at pumpkins,
but I love to eat them too!

I am not quite sure where I got this recipe.
I don't usually make up my own recipes,
but rather tweak them. Just as an FYI, when I googled
"pumpkin pancakes," a similar one came up on about.com
(click here for their recipe).
I have some yummy additions however! So, with no further adieu...

Perfect Pumpkin Pancakes
2 Cups White-Whole Wheat Flour (or all-purpose)
1/4 cup Ground Flax Seed (optional)
2 TBLSPN Brown Sugar
1 TBLSPN Baking Powder
1 1/4 tsp. pumpkin pie spice
1 1/4/ tsp cinnamon
1/2 tsp ginger (optional)
1 tsp salt

1 egg
1/2 cup pumpkin ( canned or fresh...just be sure it is smooth)
1 3/4 cup milk
2 TBLSPN Vegetable or Canola Oil

A Very Optional Ingredient...
Chocolate Chips!...preferably mini-chocolate chips
(isn't everything better with chocolate!)

Mix the dry ingredients together
Mix the wet ingredients together
Add the dry to the wet, gradually

The batter is thick...and the pancakes are too.

Now, this part is very technical...
...Heat up the griddle/pan and cook like regular pancakes!
Makes about 8-10 depending on size of pancakes.

I add the chocolate chips prior to flipping.
Serve with your favorite toppings.

These pancakes are so good my kids
eat them for a couple of days like cookies!

This post is written and created at 504 Main by Holly Lefevre