Huntsville Pumpkin Spice Products

As the Halloween season closes out, we still have a full month before pumpkin spice and apple cider give away to eggnog and wassail. Enjoy it while it lasts! Here's a couple of local products you should definitely grab up before they disappear.

Piper & Leaf
Pumpkin Moonshine Tea

Piper & Leaf received national attention after almost winning a Martha Stewart contest, and they will always hold a special place in the Southerner's heart with their delicious teas. Their seasonal favorite, Pumpkin Moonshine, returns for the second year. Get some of this pumpkin goodness while you can. Not so spicey but oh so pumpkiny - it's perfect for those weirdos who complain that pumpkin spice doesn't taste like pumpkin and for the rest of us, too!


Blueberry Kitten Soaps
Pumpkin Pie Soap

This new soap maker on the scene in Huntsville make crap-free soaps -- and they all smell yumful! This seasonal variety of Pumpkin Pie can be found at The ARTery for only $5 a bar. Remember, not just a good smell, pumpkin pie spice is great for the skin.

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Huntsvillians, know any other locally made pumpkin spice products that I should check out? Let me know.

This is Day 16, in my 31 Days of Pumpkin Spice. We will be continuing on into November, just like the holidays of old.

Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice

Pumpkin Slow Oats

Food made slower tastes better, but it doesn't have to be time consuming. These slow oats can be stirred together then popped in the fridge to be left to do their own thing until the morning...when they are devoured.

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Pumpkin Slow Oats

Ingredients:

• 2 tablespoons nut butter (hazelnut, almond, or peanut - your choice)
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon maple syrup
  1/4 cup pumpkin puree
• 1/3 cup milk (I used almond milk)
• 1/2 cup oats
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon pumpkin pie spice
• 1 tablespoon chocolate chips (I used a mix of dark and white chocos)

Note: I used a special ceramic bowl I have that can go from fridge to oven to table and has a lid. It's handy to have just one container for all the steps. A small canning jar will also do the trick - just make sure you can stir easily.

In your bowl (or jar) mix together the nut butter, vanilla extract, and maple syrup. Microwave for about 10 seconds, or until just warmed. You want to heat the nut butter up enough to combine everything easily. Stir.

Add the rest of your ingredients, except for the chocolate chips and stir well. Make sure everything is good and mushed together. Stir in the chocolate chips.

Put the lid on your container and hit the fridge. The next morning, open and enjoy with milk or by itself. Say hi to Zuul while you're there.

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This is Day 14, in my 31 Days of Pumpkin Spice. Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice

Pumpkin Spice Milkshake

Ever wished you could make a pumpkin pie drink? You could put a pie in a blender, or you could try this less gross version. I've combined the best of several pumpkin milkshake recipes and got this baby.

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Pumpkin Pie Milkshake

Ingredients:

• 3/4 cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1 tablespoon maple syrup
• 1 egg (I used The Vegg egg yolk)
• 1 cup vanilla yogurt (I used So Delicious Coconut Milk, unsweetened vanilla)
• 1 cup milk  (I used cashew milk, but use your favorite creamy milk)
• 1 frozen banana (see notes)
• 1 cup vanilla ice cream (I used So Delicious Cashew Milk)

Optional:

• Ginger Snap or Graham Cracker crumbs (I used ginger snaps for extra spice)
• Whipped cream (I used So Delicious brand)

Note: If you have a Vitamix, you can just throw a whole frozen banana in. However, if you are making this in a blender, slice the banana into disks before freezing.

Put all your ingredients in the blender, removing the frozen items from the freezer right before mixing. Blend until creamy goodness happens.

Pour into two large glasses (or more smaller glasses). Add the whipped cream on top and sprinkle a tablespoon or so of cookie crumbs on top. Then call all the boys to the yard.

My choices for  making this alcoholic would be adding bourbon or vodka. Or you could go the other way and make this into a healthy treat by eliminating the ice cream and adding an equal amount of frozen bananas.

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This is Day 13, in my 31 Days of Pumpkin Spice. I am behind on posting- what can I say? I'm a bad blogger. Rest assured there will be 31 Days of Pumpkin Spice.

Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice

Pumpkin Lassi

If you don't know what a lassi is, you are missing out on one of the most delicious things India has to offer. This is what Indians used those pumpkin spices for before pumpkins came across the ocean. 

No, not that Lassie. Here's a version from the great Shanna Schad of Pineapple and Coconut that mixes East and West by adding in some pumpkin.

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Pumpkin Lassi 

This creamy, slightly sweet drink goes along perfectly with that pumpkin hummus. 

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups plain yogurt, or vanilla if you must (I used So Delicious Coconut Unsweetened for a real plain yogurt taste)
• 4 dates, pitted
• 1/2 cold water
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom

If you don't know what cardamom is, it's an Indian spice that reminds me of Fruit Loops. Cardamom makes this drink and cannot be omitted or substituted. It's very tasty and is underutilized by Americans, so experiment. I sometimes put it in my apple cider.

Blend everything in the blender until the dates are well liquefied. The spices tend to get odd if you leave this drink sitting in the fridge so drink immediately.

Schad suggests that this serves two, but I divided this between four people. Guess it depends on how thirsty you are.

Add a shot of dark spiced rum to each glass for an extra fun lassi. But beware, this may lead to the rum always being...well you know.

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This is Day 11, in my 31 Day of Pumpkin Spice. Due to illness, I am behind on posting- what can I say? I'm a bad blogger. Rest assured there will be 31 Days of Pumpkin Spice. 

Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice

Top 10 Pumpkin & Spice Videos

I've logged quite a few hours watching YouTube videos about pumpkin spice. Videos about spices and videos about pumpkins. Some are spicy bits of goodness, some not quite so fresh. So here's my top ten picks for pumpkin spice everything videos, from comedy, to music, to makeup.

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#1. In a world where pumpkin spice is everywhere... This mock movie trailer captures the essence of pumpkin spice -- if it was scary.

#2. Molly Lewis sings us this little art house ditty about the pumpkin spice season.
 

#3. I actually had no idea who Jay Pharoah was until watching this video. Some great humor using some of the many bizarre tweets about pumpkin spice.

#4. Soon, the day will come when no one will remember the Spice Girls and that song "Spice Up Your Life". In the meantime enjoy this great parody.

 

#5. This is a make-up tutorial, done by the most gorgeous man. It might be tempting to dismiss him as a fruitcake but brandy up them nuts, because I learned a lot from this guy, even after after years of doing theater make-up. So get your face in autumn theme and try this out...whether you're a man or a woman.

 

#6. A song about nutmeg. That is all. What? How could you want more?

 

#7. A short film of Indians preparing spices. Imagine the smells!

 

#8. All hail the god of Pumpkin Spice Starbucks. Here is tribute.

#9. This hails back to the repetitive flash video era, with the strangely addictive fascination, yet it is a full song and video - not just a 30 second loop. Check out the website for more fun.

#10. I couldn't not include this parody. You're welcome for this ear worm.

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This is Day 10, in my 31 Day of Pumpkin Spice. Due to illness, I am behind on posting, but I will post twice a day until I get caught up. Rest assured there will be 31 Days of Pumpkin Spice.
Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice 

 

 

Pumpkin Spice Tea Cakes and Kahlua Caramel

In case you didn't grow up on Dickens, Dickinson, and Carroll as I did, you may not be too sure what to do with a tea cake. Rest assured that it's just as it sounds. Tea cakes are small baked goods meant to be served at tea time or as small finger foods during brunch. Similar to scones, in that they are only slightly sweet, I've also included the recipe for a Kahlua caramel dipping sauce. These babies are, of course, spiced -- just as the East India Trading Company would have it.

Day 8 of 31 Days of Pumpkin Spice is a two for one, as the tea cakes can be served by themselves and the Kahlua sauce can be used on other goodies. 

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Pumpkin Spice Tea Cakes

These usually healthy tea cakes can be eaten alone, with tea, or with the Kahlua caramel sauce (recipe below).

Ingredients

• 1 cup pumpkin puree
• 1 mashed banana
• 1/2 cup unsweetened shredded coconut
• 1 1/2 cups flour (see notes)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons pumpkin pie spice
• Pumpkin seeds

Note: These lend themselves very easily to gluten-free flours. I used Bob's Red Mill GF Flour Mix, but I think I will try a mixture of bean flour and rice flour next time. You can, of course, use wheat flour.

Preheat oven to 350. In a mixing bowl mush up all your wet ingredients - pumpkin, banana, and coconut, being sure to mash the banana well.

In another bowl, mix the dry ingredients together, then combine the bowls and stir well.

At this point the dough is very manageable and easy to work with. Roll the dough into little balls about an inch and a half and lay out on a baking sheet covered with parchment paper. The balls don't spread much so they can be close together. You should have about 20.

Going all arty, press the pumpkin seeds onto the tops of the balls, flattening them slightly. You can use either shelled or unshelled seeds. I used unshelled for prettiness, but shelled makes for a smoother eating experience.

Bake for 8 - 10 minutes or until just firm. If you are using gluten-free flours, they won't brown much. If you are making the Kahlua caramel for dipping make that now.

Serve the tea.

Makes 20 tea cakes 

vegan - gluten-free - plant-strong - oil-free -sugar-free

 

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Kahlua Caramel

 

This is a simple recipe, but it requires concentration. When I say stir constantly, I mean it. The secret to this recipe going smoothly is to measure out all ingredients ahead of time and have them at arms reach. Keep the heat on the low side to avoid scorching.

Ingredients

• 1 cup sugar (I used turbinado, but almost any will work)
• 6 tablespoons butter, cut into 1/2 inch pieces (I used vegan Earth Balance in sticks)
• 1/2 cup Kahlua
• Pinch of salt

Pour the sugar into a sauce pan and turn on a medium-high heat. Stir constantly until the sugar begins to melt, then reduce heat to medium. Let the sugar melt some more.

Add the butter a chunk at a time with one hand, while continuing to stir with the other. The butter will bubble so watch out and don't get splashed. When the butter has all melted, add the Kahlua and simmer on low for 1 minute, stirring intermittently.

Remove the pan from heat and stir in the pinch of salt. Let cool slightly before serving. 

If there are left overs, store in the fridge, and warm slightly to serve.

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This is Day 8, in my 31 Day of Pumpkin Spice. Due to illness, I am behind on posting, but I will post twice a day until I get caught up. Rest assured there will be 31 Days of Pumpkin Spice.

Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice 

Pumpkin Spice Parfait

We all need a little sweetness in our lives. When pumpkin and the spices from the Orient were first joined, something magical happened. No one could quite explain it, but it was as if the New World and the Old World first made friends and began to put the whole war and pirate business in the past. At least that's what I'd like to think.

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So, at Day 6 of my 31 Days of Pumpkin Spice, the pumpkin and the pumpkin pie spice are making their first appearance together in my vegan version inspired by A Beautiful Mess's Pumpkin Pie Pudding. I decided to go all the way and add some ice cream and make it a true parfait. Because those things are delicious.

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Pumpkin Spice Parfait

 Ingredients:

• 1 large box of vanilla pudding
• # of cups of milk according to package directions (I used cashew milk for it's creaminess and lack of aftertaste)
• 1/2 cup pumpkin puree
• 1/8 teaspoon pumpkin pie spice
• Whipped topping (I used So Delicious Cocowhip)
• 2 Cups crushed ginger snaps
• Carton of vegan ice cream, plain or vanilla (I used coconut milk ice cream)

Follow the directions on your pudding box and cook the pudding in a sauce pan. You want a very creamy milk for pudding, so I used cashew milk. Coconut milk is also a good choice, but has more of it's own flavor. Some puddings call for the addition of an egg yolk. I sprinkled some of The Vegg egg yolk replacer into the mix as it was cooking, but this is optional.

After the pudding is fully cooked, remove from heat, add the pumpkin puree and the spice and whisk in. Pour the pudding into a large bowl and cover with plastic wrap to prevent that pudding skin crap that never mixes back in. Refrigerate for at least one or two hours, until it is cold and solidified.

When the pudding is almost ready, crush the ginger snaps. You can do this in a variety of ways: with a mortar and pestle, with a food processor, or the ol' put 'em in a bag and whack 'em trick. I like my crushed cookies in larger pieces, so I hand-crushed them by placing them in a ziplock bag and gently smacking with a rolling pin. If you prefer fine cookie crumbles, use a food processor.

After this, it's just all about the layers. Layer the ice cream, cookie crumbles, and pudding until you near the top of your pudding glass. 

Add the whipped topping and you're in business! I add a sprinkle of nutmeg on the top for taste, as it is my favorite spice.

If you are serving for a party, or just feel fancy, add a cinnamon stick or a whole ginger snap to decorate the top.

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This is Day 6, in my 31 Day of Pumpkin Spice. Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice

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Pumpkin Chorizo Combo

You may ask the question, "who the fuck is eating this unappetizing combo?"

But bear with me here. Remember, pumpkin is just a squash. It isn't actually sweet. We're just so used to associating pumpkin with sugared things, like pie, we don't actually realize what it tastes like without a ton of sugar...and pumpkin spice.

Yes, this is actually a recipe that uses pumpkins and not pumpkin pie spices, utilizing the tasty orange flesh as a vegetable (in cooking terms - squash is a fruit in biological terms) in it's own right and not just a womb to incubate spices.

I adjusted a recipe I found for a Pumpkin Chorizo Frittata for taste and veganized it. 

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Pumpkin Chorizo Casserole

This dish makes for a super tasty dinner by itself as a casserole, or use it as a taco filling.


Ingredients:

• 1 pound pumpkin, cut into chunks (I used half of a kabocha)
• 1 chorizo tube (I used Soyrizo brand, meatless)
• 2 cups kale, sliced finely and massaged
• 1/2 onion, diced
• Equivalent of 5 eggs
• 3/4 cup heavy cream (I used a can of whole coconut milk)

Preheat the oven to 425. Chop up all your veggies and get out a baking sheet and a casserole dish.

Dice half of an onion and caramelize in a frying pan over medium heat.

Chop up your pumpkin and scoop out the seeds. Be sure to save those seeds; we'll use the in later recipes! 

I used a kabocha squash, which is a green skinned variety. I decided it's nutty flavor, and sweet potato texture would be perfect in this recipe. The skin is actually edible, but chewy, so I skinned the pumpkin using a vegetable peeler.

I roughly chopped the pumpkin into pieces about 1 inch, but you can dice if you prefer a smoother casserole. Place these on a roasting pan, either with oil, or use parchment paper for a healthier option. Roast in the oven for 5 minutes.

Open the chorizo substitute and peel off the wrapping. Usually these come in packages of two tubes. If they are large tubes, like Soyrizo, you will only need one. Mush it up with a fork and add it to the baking dish on top of the pumpkin. Return to the oven for another 15 minutes.

In the meantime, begin mixing the eggs. I used The Vegg as my egg replacer. There are two different kinds, one for baking and one for scrambled eggs or egg-wash. I used a combination of the two. Following the directions on the package, I mixed up the equivalent of 5 eggs. Whip it good.
 
Add the cream to the egg mix. I used canned coconut milk, which is quite thick, but there are also lots of heavy cream substitutes, just be sure to get an unsweetened one. Add pepper (and salt if desired) to taste. Whip it good.

Remove the pumpkin and chorizo from the oven and turn the temperature down to 350. In a casserole dish, mix together the pumpkin, chorizo, onions, and kale.

Pour the Vegg mixture over the veggies. Bake the dish in the oven for 40 minutes.

Enjoy as is, or use as a tasty taco filling.

Note: This is a loose casserole. If you prefer more of a frittata, you will need to add some flour or cornstarch to stiffen up the eggs.

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This is Day 5, in my 31 Day of Pumpkin Spice. Join in the fun on Twitter with your favorite recipes, quips, or (semi)historical facts by using the hashtag #TeamPumpkinSpice